Nanoemulsions of thymol and eugenol co-emulsified by lauric arginate and lecithin

Food Chemistry

Volumn 206, Issue , 2016, Pages 167-173

  Ma, Qiumin ^a   Davidson, P Michael ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Antimicrobial properties; Essential oil; Lauric arginate; Lecithin; Nanoemulsion

Indexed keywords

BACTERIA; CATIONIC SURFACTANTS; DYES; EMULSIFICATION; ESCHERICHIA COLI; ESSENTIAL OILS; HYDROPHOBICITY; MICROORGANISMS; MIXTURES; PHENOLS; POLYETHYLENES;

ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; ESCHERICHIA COLI O157:H7; ESSENTIAL OIL COMPONENTS; HYDROPHOBIC INTERACTIONS; LAURIC ARGINATE; LISTERIA MONOCYTOGENES; NANOEMULSION;

LECITHIN;

CATIONIC SURFACTANT; ESSENTIAL OIL; EUGENOL; LAURIC ARGINATE; MILK FAT; PHOSPHATIDYLCHOLINE; THYMOL; UNCLASSIFIED DRUG; ARGININE; CASEIN; EMULSION; N(ALPHA)-LAUROYLARGININE ETHYL ESTER; PROTEIN HYDROLYSATE; SURFACTANT; TRYPTICASE-SOY BROTH;

ANTIBACTERIAL ACTIVITY; ANTIMICROBIAL ACTIVITY; AQUEOUS SOLUTION; ARTICLE; BACTERIAL STRAIN; CONTROLLED STUDY; DRUG MIXTURE; DRUG RELEASE; DRUG STABILITY; ESCHERICHIA COLI O157; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HYDROPHOBICITY; LISTERIA MONOCYTOGENES; MINIMUM INHIBITORY CONCENTRATION; NANOEMULSION; NONHUMAN; PHYSICAL CHEMISTRY; SOY FOOD; TURBIDITY; ZETA POTENTIAL; ANALOGS AND DERIVATIVES; ANIMAL; CHEMISTRY; DRUG EFFECTS; EMULSION; FOOD CONTAMINATION; FOOD CONTROL; MICROBIAL SENSITIVITY TEST; MICROBIOLOGY; MILK; PREVENTION AND CONTROL;

ANIMALS; ARGININE; CASEINS; EMULSIONS; ESCHERICHIA COLI O157; EUGENOL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; LECITHINS; LISTERIA MONOCYTOGENES; MICROBIAL SENSITIVITY TESTS; MILK; OILS, VOLATILE; PROTEIN HYDROLYSATES; SURFACE-ACTIVE AGENTS; THYMOL;

EID: 84962208647     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.065     Document Type: Article

References (38)

1. D. Asker, J. Weiss, and D. McClements Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): Isothermal titration calorimetry, light scattering, and microelectrophoresis Langmuir 25 1 2008 116 122
2. A.L. Barry The antimicrobic susceptibility test: Principles and practices 1976 Lea & Febiger Philadelphia, PA
3. M. Bonnaud, J. Weiss, and D.J. McClements Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin, carrageenan, xanthan, alginate, dextran, and chitosan) Journal of Agricultural and Food chemistry 58 17 2010 9770 9777
4. S. Burt Essential oils: Their antibacterial properties and potential applications in foods - A review International Journal of Food Microbiology 94 3 2004 223 253
5. C. Busatta, R. Vidal, A. Popiolski, A. Mossi, C. Dariva, M. Rodrigues, and R. Cansian Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage Food Microbiology 25 1 2008 207 211
6. J.A. Castillo, A. Pinazo, J. Carilla, M.R. Infante, M.A. Alsina, I. Haro, and P. Clapés Interaction of antimicrobial arginine-based cationic surfactants with liposomes and lipid monolayers Langmuir 20 8 2004 3379 3387
7. Y. Chang, L. McLandsborough, and D.J. McClements Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: Influence of ripening inhibitors Journal of Agricultural and Food Chemistry 60 48 2012 12056 12063
8. Y. Chang, L. McLandsborough, and D.J. McClements Fabrication, stability and efficacy of dual-component antimicrobial nanoemulsions: Essential oil (thyme oil) and cationic surfactant (lauric arginate) Food Chemistry 172 2015 298 304
9. H. Chen, P.M. Davidson, and Q. Zhong Impacts of sample preparation methods on solubility and antilisterial characteristics of essential oil components in milk Applied and Environmental Microbiology 80 3 2014 907 916
10. H. Chen, Y. Guan, and Q. Zhong Microemulsions based on a sunflower lecithin-Tween 20 blend have high capacity for dissolving peppermint oil and stabilizing coenzyme Q10 Journal of Agricultural and Food Chemistry 63 3 2015 983 989
11. EFSA Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food on a request from the Commission related to an application on the use of ethyl lauroyl arginate as a food additive The EFSA Journal 511 2007 1 27
12. Y. Guan, J. Wu, and Q. Zhong Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene Food Chemistry 194 2016 787 796
13. R.P. Gullapalli, and B.B. Sheth Influence of an optimized non-ionic emulsifier blend on properties of oil-in-water emulsions European Journal of Pharmaceutics and Biopharmaceutics 48 3 1999 233 238
14. α-lauroyl-L-arginate hydrochloride in human volunteers Food and Chemical Toxicology 47 11 2009 2711 2715
15. α-dodecanoyl-l-arginate) and its application to fresh chicken International Journal of Food Microbiology 165 3 2013 339 345
16. S. Jain, P.U. Valvi, N.K. Swarnakar, and K. Thanki Gelatin coated hybrid lipid nanoparticles for oral delivery of amphotericin B Molecular Pharmaceutics 9 9 2012 2542 2553
17. H. Kunieda, and K. Ohyama Three-phase behavior and HLB numbers of bile salts and lecithin in a water-oil system Journal of Colloid and Interface Science 136 2 1990 432 439
18. Q. Ma, P.M. Davidson, and Q. Zhong Antimicrobial properties of lauric arginate alone or in combination with essential oils in tryptic soy broth and 2% reduced fat milk International Journal of Food Microbiology 166 1 2013 77 84
19. Q. Ma, Y. Zhang, F. Critzer, P.M. Davidson, S. Zivanovic, and Q. Zhong Physical, mechanical, and antimicrobial properties of chitosan films with microemulsions of cinnamon bark oil and soybean oil Food Hydrocolloids 52 2016 533 542
20. Q. Ma, Y. Zhang, and Q. Zhong Physical and antimicrobial properties of chitosan films incorporated with lauric arginate, cinnamon oil, and ethylenediaminetetraacetate LWT-Food Science and Technology 65 2016 173 179
21. R. Moghimi, L. Ghaderi, H. Rafati, A. Aliahmadi, and D.J. McClements Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli Food Chemistry 194 2016 410 415
22. P.V. Nielsen, and R. Rios Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil International Journal of Food Microbiology 60 2 2000 219 229
23. K.S. Noll, M.N. Prichard, A. Khaykin, P.J. Sinko, and M.L. Chikindas The natural antimicrobial peptide subtilosin acts synergistically with glycerol monolaurate, lauric arginate, and ε-poly-L-lysine against bacterial vaginosis-associated pathogens but not human lactobacilli Antimicrobial Agents and Chemotherapy 56 4 2012 1756 1761
24. R. Pattanayaiying, H. Aran, and C.N. Cutter Effect of lauric arginate, nisin Z, and a combination against several food-related bacteria International Journal of Food Microbiology 188 2014 135 146
25. L. Peng, C. Liu, C. Kwan, and K. Huang Optimization of water-in-oil nanoemulsions by mixed surfactants Colloids and Surfaces A: Physicochemical and Engineering Aspects 370 1 2010 136 142
26. M. Porras, C. Solans, C. Gonzalez, and J. Gutierrez Properties of water-in-oil (W/O) nano-emulsions prepared by a low-energy emulsification method Colloids and Surfaces A: Physicochemical and Engineering Aspects 324 1 2008 181 188
27. A. Porto-Fett, S. Campano, J. Smith, A. Oser, B. Shoyer, J. Call, and J. Luchansky Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC®) delivery method Meat Science 85 2 2010 312 318
28. S.A. Ruckman, X. Rocabayera, J.F. Borzelleca, and C.B. Sandusky Toxicological and metabolic investigations of the safety of N-α-Lauroyl-l-arginine ethyl ester monohydrochloride (LAE) Food and Chemical Toxicology 42 2 2004 245 259
29. H. Sagitani Making homogeneous and fine droplet O/W emulsions using nonionic surfactants Journal of the American Oil Chemists' Society 58 6 1981 738 743
30. J.K. Saini, M.A. Barrios, J.L. Marsden, K.J. Getty, and D.Y. Fung Efficacy of antimicrobial lauric arginate against Listeria monocytogenes on stainless steel coupons Advances in Microbiology 3 1 2013 65 68
31. Salve, P. C., Fernandez, M. J. A., Lopez, C. R., & Jato, J. L. V. (1998). Stabilization of colloidal systems through the formation of lipid-polyssacharide complexes. U.S. Patent No. 5,843,509. Washington, DC: U.S. Patent and Trademark Office.
32. USDA (2005). Agency Response Letter GRAS Notice No. GRN 000164. Retrieved 10/28/2015, from < http://www.fda.gov/food/ingredientspackaginglabeling/gras/noticeinventory/ucm154571.htm >.
33. D. Xiao, and Q. Zhong In vitro release kinetics of nisin as affected by Tween 20 and glycerol co-encapsulated in spray-dried zein capsules Journal of Food Engineering 106 1 2011 65 73
34. J. Xue, and Q. Zhong Blending lecithin and gelatin improves the formation of thymol nanodispersions Journal of Agricultural and Food Chemistry 62 13 2014 2956 2962
35. J. Xue, and Q. Zhong Thyme oil nanoemulsions coemulsified by sodium caseinate and lecithin Journal of Agricultural and Food Chemistry 62 40 2014 9900 9907
36. Y. Zhang, Q. Ma, F. Critzer, P.M. Davidson, and Q. Zhong Effect of alginate coatings with cinnamon bark oil and soybean oil on quality and microbiological safety of cantaloupe International Journal of Food Microbiology 215 2015 25 30
37. Z. Zheng Ingredient technology for food preservation Industrial Biotechnology 10 1 2014 28 33
38. K. Ziani, Y. Chang, L. McLandsborough, and D.J. McClements Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions Journal of Agricultural and Food Chemistry 59 11 2011 6247 6255