Garlic essential oil nanophytosomes as a natural food preservative: Its application in yogurt as food model

In this study, encapsulation of garlic essential oil (GEO) in nanophytosomes as a novel phytoconstituents delivery system was performed via three different methods. The physicochemical characterization of nanophytosomes were studied by dynamic light scattering (DLS), Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM) and also antioxidant activity, physical stability and antibacterial effects against food-borne pathogens i.e. Escherichia coli and Staphylococcus aureus were investigated. Optimized GEO nanophytosomes showed promising results with the size of 115 nm, loading capacity of 40%. The information on FT-IR indicated that the GEO were loaded into structure of nanophytosomes. Finally, an increase in antibacterial effect was observed for GEO nanophytosome. Yogurt was selected as a food model for sensory properties evaluation and the results showed insignificant difference among sample containing GEO loaded nanophytosomes and control. It can be concluded that GEO-nanophytosomes may be offered as an efficient natural food preservative.Graphical abstract
Source: Colloids and Interface Science Communications - Category: Nanotechnology Source Type: research