Improving the antimicrobial activity of d-limonene using a novel organogel-based nanoemulsion |
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| Affiliation: | 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;2. Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China;1. Departamento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830, Ote., 34080, Durango, Mexico;2. Department of Food Technology, University of Lleida – Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain;1. Department of Nutrition and Food Science, Wayne State University, Detroit, MI, USA;2. Department of Human Environmental Sciences, University of Central Oklahoma, Edmond, OK, USA;3. Department of Chemical Engineering and Materials Science, Wayne State University, Detroit, MI, USA;1. Departamento de Farmácia, Universidade Federal de Ouro Preto, Ouro Preto 35400-000, Minas Gerais, Brazil;2. Departamento de Análises Clínicas, Universidade Federal de Ouro Preto, Ouro Preto 35400-000, Minas Gerais, Brazil |
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| Abstract: | The purpose of this research was to develop a novel antimicrobial delivery system by encapsulating d-limonene into an organogel-based nanoemulsion and investigating its antimicrobial activity. The d-limonene organogel-based nanoemulsion was prepared by high pressure homogenization method. The surfactant concentration had a major impact on the droplets' formation and distribution. At the optimal condition (10% w/w Tween 80, 100 Mpa, and 10 Cycles) the smallest droplet size (d ≈ 36 nm) could be obtained, which has shown a narrow structure and good stability. Results from the antimicrobial activity have shown the encapsulation of d-limonene (4% w/w) into the organogel-based nanoemulsion contributed to the increase of its antimicrobial activity. In addition, the mechanism of d-limonene organogel-based nanoemulsion against the tested microorganisms was studied by the electronic microscope observation and the cell constituent release. This research would have an important implication for the design of more efficient antimicrobial systems for food preservation and production. |
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| Keywords: | Organogel Nanoemulsion Essential oils Antimicrobial activity |
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