Essential-Oil-Based Nanoformulations: An Efficient Technology to Boost the Antimicrobial Potential of Plant Essential Oils in Food Systems

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (20 February 2022) | Viewed by 12495

Special Issue Editors


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Guest Editor
Université de Lyon, Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) (Université Lyon 1 - ISARA Lyon Research Unit), IUT Lyon 1, Technopole Alimentec, 155 rue Henri de Boissieu, 01000 Bourg en Bresse, France
Interests: food preservation; antimicrobial biomolecules; active edible coating and packaging; dairy products; proteins; bioactive peptides

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Guest Editor
Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
Interests: food microbiology; antimicrobial biomolecules; food preservation; microbial inactivation; microbial resistance; hurdle technology

Special Issue Information

Dear Colleagues,

With the rising concerns about the safety of food additives pushing the “clean label” trend forward, natural ingredients such as food-grade essential oils are increasingly used not only for their flavouring but also for their antimicrobial properties. However, the amount of essential oils necessary to inhibit the growth of unwanted microorganisms in food systems and/or to extend their shelf life often exceeds their organoleptic acceptance levels. In this context, essential-oil-based nanoformulation preparation is promising to improve the stability of essential oil dispersions before and along their application, as well as to increase their antimicrobial activity and/or reduce their volatility. Essential oil nanoemulsion or nanoencapsulation technologies have thus been increasingly reported to favour their application to food systems (direct addition in food matrices, indirect addition with active edible coatings or food packaging systems, use as disinfection agents in food production facilities, etc.) during the last decade.

In this Special Issue of Foods, we encourage the submission of manuscripts covering all aspects of essential-oil-based nanoformulations from the preparation processes and the characterization of their properties to their application in food systems. Contributions regarding the combination of essential oil nanoformulations with other factors limiting the growth of unwanted microorganisms following hurdle technology principles are also welcome.

Our aim is to gather all of the new information in this field and include it in the Special Issue on “Essential-Oil-Based Nanoformulations: An Efficient Technology to Boost the Antimicrobial Potential of Plant Essential Oils in Food Systems”. We invite researchers to contribute original and unpublished research and review articles on this topic.

Prof. Dr. Pascal Degraeve
Prof. Dr. Rafael Pagán
Guest Editors

Manuscript Submission Information

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Keywords

  • essential oils
  • antimicrobial activity
  • nanoformulations
  • nanoencapsulation
  • nanoemulsion
  • food preservation
  • food safety
  • shelf-life extension
  • hurdle technology
  • disinfection

Published Papers (3 papers)

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Research

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25 pages, 1948 KiB  
Article
Nanoencapsulation of Thyme Essential Oils: Formulation, Characterization, Storage Stability, and Biological Activity
by Asma Jayari, Francesco Donsì, Giovanna Ferrari and Abderrazak Maaroufi
Foods 2022, 11(13), 1858; https://doi.org/10.3390/foods11131858 - 23 Jun 2022
Cited by 8 | Viewed by 2232
Abstract
This study aimed to improve the effectiveness of Thymus capitatus and Thymus algeriensis essential oils (EOs), as food preservatives, through their encapsulation in different delivery systems (DSs), namely nanoemulsions and biopolymeric nanoparticles. DSs’ preparation is tailored to enhance not only physical stability but [...] Read more.
This study aimed to improve the effectiveness of Thymus capitatus and Thymus algeriensis essential oils (EOs), as food preservatives, through their encapsulation in different delivery systems (DSs), namely nanoemulsions and biopolymeric nanoparticles. DSs’ preparation is tailored to enhance not only physical stability but also resulting Eos’ antioxidant and antibacterial activities through different fabrication methods (high-pressure homogenization emulsification or antisolvent precipitation) and using different emulsifiers and stabilizers. DSs are characterized in terms of droplet size distribution, ζ-potential, and stability over time, as well as antioxidant and antibacterial activities of encapsulated EOs. The antioxidant activity was studied by the FRAP assay; the antibacterial activity was evaluated by the well diffusion method. EOs of different compositions were tested, namely two EOs extracted from Thymus capitatus, harvested from Tunisia during different periods of the year (TC1 and TC2), and one EO extracted from Thymus algeriensis (TA). The composition of TC1 was significantly richer in carvacrol than TC2 and TA. The most stable formulation was the zein-based nanoparticles prepared with TC1 and stabilized with maltodextrins, which exhibit droplet size, polydispersity index, ζ-potential, and encapsulation efficiency of 74.7 nm, 0.14, 38.7 mV, and 99.66%, respectively. This formulation led also to an improvement in the resulting antioxidant (60.69 µg/mg vs. 57.67 µg/mg for non-encapsulated TC1) and antibacterial (inhibition diameters varying between 12 and 33 mm vs. a range between 12 and 28 mm for non-encapsulated TC1) activities of EO. This formulation offers a promising option for the effective use of natural antibacterial bioactive molecules in the food industry against pathogenic and spoilage bacteria. Full article
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28 pages, 4031 KiB  
Article
Essential-Oil-Loaded Nanoemulsion Lipidic-Phase Optimization and Modeling by Response Surface Methodology (RSM): Enhancement of Their Antimicrobial Potential and Bioavailability in Nanoscale Food Delivery System
by Sana Yakoubi, Isao Kobayashi, Kunihiko Uemura, Mitsutoshi Nakajima, Hiroko Isoda, Riadh Ksouri, Moufida Saidani-Tounsi and Marcos A. Neves
Foods 2021, 10(12), 3149; https://doi.org/10.3390/foods10123149 - 20 Dec 2021
Cited by 15 | Viewed by 3733
Abstract
Nanoencapsulation is an attractive technique used for incorporating essential oils in foods. Thus, our main goal was to formulate a novel nanoemulsion (NE) with nanoscale droplet size and lowest interfacial tension in the oil–water interface, contributing positively to the stability and the enhancement [...] Read more.
Nanoencapsulation is an attractive technique used for incorporating essential oils in foods. Thus, our main goal was to formulate a novel nanoemulsion (NE) with nanoscale droplet size and lowest interfacial tension in the oil–water interface, contributing positively to the stability and the enhancement of essential oil potential. Thereby, response surface methodology (RSM), with mixture design was used to optimize the composition of the NE lipid phase. The essential oil combinations were encapsulated through high-pressure homogenization (HPH) with the binary emulsifier system (Tween 80: Gum Arabic). Then, the electrophoretic and physical properties were evaluated. We also conducted a follow-up stability and antimicrobial study that examined the stabilization mechanism of optimal NE. Thereafter, the effect of nanoencapsulation on the essential oil composition was assessed. The RSM results were best fitted into polynomial models with regression coefficient values of more than 0.95. The optimal NE showed a nanometer-sized droplet (270 nm) and lower interfacial tension (~11 mN/m), favoring negative ζ-potential (−15 mV), showing good stability under different conditions—it synergistically enhances the antimicrobial potential. GC-MS analysis showed that the use of HPH affected the active compounds, consistent with the differences in linalool and 2-Caren-10-al content. Hence, the novel nanometric delivery system contributes to food industry fortification. Full article
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Review

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29 pages, 725 KiB  
Review
Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review
by Ianne Kong, Pascal Degraeve and Liew Phing Pui
Foods 2022, 11(4), 555; https://doi.org/10.3390/foods11040555 - 16 Feb 2022
Cited by 48 | Viewed by 5885
Abstract
Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the [...] Read more.
Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation. Full article
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