(177c) Cinnamon, Rosemary and Oregano Essential Oils Nanoemulsions Used As Antimicrobials in Celery Juice | AIChE

(177c) Cinnamon, Rosemary and Oregano Essential Oils Nanoemulsions Used As Antimicrobials in Celery Juice

Authors 

Jiménez-Munguía, M. T. - Presenter, Universidad de las Americas Puebla
Dávila-Rodríguez, M., Universidad de las Americas Puebla
López-Malo, A., Universidad de las Americas Puebla
Palou, E., Universidad de las Americas Puebla
Ramírez-Corona, N., Universidad de las Americas Puebla
ABSTRACT

The direct application of essential oils (EOs) in food has been proposed as an alternative to natural antimicrobials to inhibit bacteria [1, 2]. However, the adverse effects of the EOs on the sensorial characteristics of food had led to the research of its application as nanoemulsions. Up-to-date, EOs nanoemulsions’ antimicrobial activity has been reported mainly in model systems. This study is aimed to evaluate the antimicrobial activities of cinnamon (CEO), rosemary (REO), and oregano (OEO) EOs encapsulated in nanoemulsions in celery juice inoculated with Escherichia coli. CEO, REO, and OEO were individually encapsulated in oil-water (O/W) nanoemulsions. The continuous phase (90%) of the nanoemulsion was composed of 5 g inulin/100 g aqueous phase and 3 g Tween 80/100 g aqueous phase. The oil phase was formulated with 10% of CEO, REO or OEO. The nanoemulsions were prepared using an ultrasonic homogenizer with a wave amplitude of 90 µm for 15 min using a jacket vessel with recirculating water at 10°C. Particle size distributions of the nanoemulsion droplets were measured using the Bluewave laser diffraction particle analyzer. The physicochemical characteristics of celery juice determined were: pH, color parameters, water activity (aw), moisture content, titratable acidity (TA), calculated as percentage (w/w) of citric acid and total soluble solids reported as °Brix. The particle size of CEO, REO, and OEO nanoemulsions were (D50) 221–558 nm. The results obtained of celery juice were: pH 6.73 ± 0.03, color parameters (Lh: 53.73 ± 0.55, ah: -7.41 ± 0.07, bh: 27.63 ±0.13), aw: 0.99± 0.01, moisture: 96.55 ± 0.04 % (wet basis), acidity: 0.35 ± 0.01 %, °Brix: 3.8 ± 0.1. Among the EOs nanoemulsions evaluated, the OEO nanoemulsion was the most effective for bacteria inhibition, which inhibited E. coli after 16 min with a 5-log reduction. The CEO nanoemulsion was effective in inhibiting bacteria after 32 min in the celery juice, while the REO nanoemulsion was effective only after 128 min. The Weibull model was used to describe the kinetics of the bacterial inhibition in celery juice with CEO, REO, and OEO nanoemulsions. The predicted curves fit with the experimental data (R2 >0.97) presented mean square error values less than 0.38. The EOs nanoemulsions demonstrated to be a good alternative to traditional antimicrobials for controlling Escherichia coli in celery juice.

KEYWORDS: essential oils, nanoemulsions, Escherichia coli, celery juice

References

  1. Lee, H.-H., Hong, S.-I., and Kim, D. (2014). Microbial reduction efficacy of various disinfection treatments on fresh-cut cabbage. Food Science y Nutrition, 2(5): 585–590.
  2. Solórzano-Santos, F. and Miranda-Novales, M. (2012) Essential oils from aromatic herbs as antimicrobial agents. Current Opinion in Biotechnology 23 (2), 136-141.

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