Motta Felício I, Limongi de Souza R, de Oliveira Melo C, Gervázio Lima K Y, Vasconcelos U, Olímpio de Moura R, Eleamen Oliveira E
Laboratory of Synthesis and Drug Delivery, State University of Paraíba, Paraíba, Brazil.
Laboratório de Microbiologia Ambiental, Federal University of Paraíba, Paraíba, Brazil.
Lett Appl Microbiol. 2021 Mar;72(3):299-306. doi: 10.1111/lam.13411. Epub 2020 Nov 20.
Carvacrol has been recognized as an efficient growth inhibitor of food pathogens. However, carvacrol oil is poorly water-soluble and can be oxidized, decomposed or evaporated when exposed to the air, light, or heat. To overcome these limitations, a carvacrol nanoemulsion was developed and its antimicrobial activity against food pathogens evaluated in this study. The nanoemulsion containing 3% carvacrol oil, 9% surfactants (HLB 11) and 88% water, presented good stability over a period of 90 days. In general, the carvacrol nanoemulsion (MIC: 256 µg ml for E. coli and Salmonella spp., 128 µg ml for Staphylococcus aureus and Pseudomonas aeruginosa) exhibited improved antimicrobial activity compared to the free oil. The carvacrol nanoemulsion additionally displayed bactericidal activity against Escherichia coli, P. aeruginosa and Salmonella spp. Therefore, the results of this study indicated that carvacrol oil nanoemulsions can potentially be incorporated into food formulations, wherein their efficacy for the prevention and control of microbial growth could be evaluated.
香芹酚已被公认为是一种有效的食品病原体生长抑制剂。然而，香芹酚油的水溶性较差，暴露于空气、光线或热量时会被氧化、分解或蒸发。为克服这些局限性，本研究制备了一种香芹酚纳米乳剂，并评估了其对食品病原体的抗菌活性。该纳米乳剂含有3%的香芹酚油、9%的表面活性剂（HLB 11）和88%的水，在90天内表现出良好的稳定性。总体而言，香芹酚纳米乳剂（对大肠杆菌和沙门氏菌属的最低抑菌浓度为256μg/ml，对金黄色葡萄球菌和铜绿假单胞菌的最低抑菌浓度为128μg/ml）与游离油相比，抗菌活性有所提高。香芹酚纳米乳剂还对大肠杆菌、铜绿假单胞菌和沙门氏菌属表现出杀菌活性。因此，本研究结果表明，香芹酚油纳米乳剂有可能被纳入食品配方中，在其中可评估其对微生物生长的预防和控制效果。
