Premium
Polymeric nanoparticles loaded with Baccharis dracunculifolia DC essential oil: Preparation, characterization, and antibacterial activity in milk
Author(s) -
Timbe Palmira Penina Raúl,
Motta Amanda de Souza,
Isaía Henrique Ataíde,
Brandelli Adriano
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14712
Subject(s) - essential oil , bacillus cereus , antimicrobial , listeria monocytogenes , food science , chemistry , antibacterial activity , zeta potential , nanoparticle , bacteria , materials science , nanotechnology , biology , organic chemistry , genetics
Eudragit RS100 nanoparticles containing Baccharis dracunculifolia DC essential oil (N‐EO) was developed by the nanoprecipitation method. N‐EO presented an average diameter of 151.6 nm, zeta potential (ζ) of +51.7 mV, and encapsulation efficiency of 99.4%. The antibacterial activity of N‐EO and free essential oil (EO) was evaluated in BHI broth against S taphylococcus aureus, Bacillus cereus, Listeria monocytogenes, and Salmonella Enteritidis. No viable cell counts were detected for all strains tested up to 4 hr incubation with EO. The same effect was achieved at 24 hr by the N‐EO, suggesting a controlled release of encapsulated EO. The antimicrobial activity was also tested against L. monocytogenes in milk. Both EO and N‐EO lack antibacterial effect in whole milk, while a delayed lag phase was observed in skimmed milk. The N‐EO caused no significant lysis of erythrocytes suggesting that it can be safe to eukaryotic cells. Practical applications The results of this work suggest that Eudragit nanoparticles can be suitable carriers for essential oils, maintaining their antimicrobial activities. Nanoparticle encapsulation may be useful for food applications by hiding the intense flavor of EO and providing a controlled release of bioactive components. The reduced activity in milk suggests the interaction between the nanostructures and EO with food components, which merits additional studies.