Antibacterial and antibiofilm activities of linalool nanoemulsions against Salmonella Typhimurium

Publication date: Available online 28 January 2019Source: Food BioscienceAuthor(s): Anand Prakash, Vellingiri Vadivel, Durairajan Rubini, Paramasivam NithyanandAbstractLinalool is the active constituent of essential oils of several plant species like coriander, rosewood and cinnamon, which is known to have strong antibacterial activity. However, its application in food systems is limited because of low water solubility, high volatility and low stability. The present study was undertaken to overcome such problems by encapsulating the linalool into nanoemulsions using Tween 80 and water using ultrasonic assisted emulsification. The stable nanoemulsions with a mean droplet diameter of 10.9 ± 0.1 nm was obtained at a 1:3 (v/v) ratio of linalool and Tween 80. The antibacterial and antibiofilm activities of the stable nanoemulsions were further investigated. The linalool nanoemulsions showed twofold enhanced antibacterial activity against Salmonella Typhimurium through their increased ability to disrupt cell membrane integrity. Moreover, compared to the pure linalool, the linalool nanoemulsions showed an 11.5% higher antibiofilm activity. Nanoemulsions also effectively reduced the S. Typhimurium biofilm on the surface of cut pineapple. Sensory analysis showed acceptance of fresh cut pineapple with linalool nanoemulsions treatment. Therefore, results of the present study indicated the potential use of linalool nanoemulsions as a natural antibacterial and antibiofilm agent aga...

Source: Food Bioscience - January 28, 2019 Category: Food Science Source Type: research