Lara Virginia M, Gliemmo María F, Vallejo Marisol, García González María Del Carmen, Alfaro Rodríguez María Del Carmen, Campos Carmen A
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires C1428EGA, Argentina.
Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires C1428EGA, Argentina.
Foods. 2025 Apr 28;14(9):1540. doi: 10.3390/foods14091540.
The stabilization of essential oils in emulsions using surfactants of natural origin is of significant interest, and the use of biosurfactants produced by lactic acid bacteria could be an alternative. In this study, the total and partial substitution of Tween 80 in cinnamon bark essential oil emulsions was proposed using a glycolipopeptide biosurfactant produced by Tw226. The oil-in-water emulsions formulated contained cinnamon bark oil at a concentration of 5 g/L, with Tween 80, the biosurfactant, or a mixture of both as the surfactant agent, reaching a final concentration of 5 g/L. Homogenization was performed using a high-speed homogenizer. The emulsion with both the biosurfactant and Tween 80 was classified as a nanoemulsion (Z-av < 200 nm) that was stable for eight weeks, while the one with only the biosurfactant was a mini-emulsion (200 > Z-av < 500 nm). Furthermore, the emulsion with a combination of surfactants exhibited antioxidant activity equal to that of the emulsion with only Tween 80 and higher than that of the emulsion with only the biosurfactant. The antifungal activities of the three emulsions against , , and did not change, regardless of the surfactant used, according to MIC values. In conclusion, a mixture of biosurfactant and Tween 80 or biosurfactant alone is an alternative for reducing or substituting synthetic surfactants in essential cinnamon bark oil emulsions, depending on their desired physical and functional properties. This work amplifies the scarce knowledge of essential oil emulsions stabilized with biosurfactants produced by lactic acid bacteria.
使用天然来源的表面活性剂来稳定乳液中的精油具有重大意义，而使用乳酸菌产生的生物表面活性剂可能是一种替代方法。在本研究中，提出使用Tw226产生的糖脂肽生物表面活性剂对肉桂皮精油乳液中的吐温80进行全部或部分替代。所配制的水包油乳液含有浓度为5 g/L的肉桂皮油，以吐温80、生物表面活性剂或两者的混合物作为表面活性剂，最终浓度达到5 g/L。使用高速匀浆器进行均质化处理。含有生物表面活性剂和吐温80的乳液被归类为纳米乳液（Z-av < 200 nm），可稳定八周，而仅含有生物表面活性剂的乳液为微乳液（200 > Z-av < 500 nm）。此外，含有表面活性剂组合的乳液表现出的抗氧化活性与仅含有吐温80的乳液相同，且高于仅含有生物表面活性剂的乳液。根据最小抑菌浓度值，这三种乳液对 、 和 的抗真菌活性不受所用表面活性剂的影响。总之，根据所需的物理和功能特性，生物表面活性剂与吐温80的混合物或单独的生物表面活性剂是减少或替代肉桂皮精油乳液中合成表面活性剂 的一种替代方法。这项工作扩充了关于用乳酸菌产生的生物表面活性剂稳定的精油乳液的稀缺知识。
