Foam-mat freeze-drying approach for preserving stability and antimicrobial activity of clove essential oil nanoemulsion  

作　　者：Puncharat Pilong Dharmendra K.Mishra Anchalee Ruengdech Ubonrat Siripatrawan 

机构地区：[1]Program in Biotechnology,Faculty of Science,Chulalongkorn University,Bangkok,10330,Thailand [2]Department of Food Science,College of Agriculture,Purdue University,West Lafayette,IN,47907,USA [3]Department of Food Technology,Faculty of Science,Chulalongkorn University,Bangkok,10330,Thailand

出　　处：《Food Bioscience》2023年第2期309-316,共8页食品生物科学（英文）

基　　金：The authors acknowledge the financial support from the Thailand Research Fund under the Royal Golden Jubilee Ph.D.Program(Grant number PHD/0013/2559);the 90th Anniversary of Chulalongkorn University Fund(Ratchadapiseksomphot Endowment Fund,Grant number GCUGR1125633053D).

摘　　要：Foam-mat freeze-drying technique was used to maintain stability and antimicrobial activity of clove essential oil nanoemulsion(CN).The CN was prepared from 1%(v/v)clove essential oil,3%(v/v)Tween^(R)80,and deionized water as a continuous phase,using an ultrasonication.The optimal condition for fabrication of foam-mat freeze-dried clove essential oil nanoemulsion(FFD-CN)was achieved using response surface methodology(RSM)with Box-Behnken design(BBD).The optimal condition was found at 3%(v/v)of foaming agent(Methocel^(TM)),60℃ drying temperature,and 72 h drying time.The obtained FFD-CN had the droplet size of 26.14 nm,polydispersity index(PDI)of 0.193,water activity(aw)of 0.273,solubility of 88.71%,and viscosity of 12.85 cP.The FFD-CN exhibited good stability and maintained antimicrobial activity,as analyzed using minimum inhibitory concentration(MIC),against gram-negative Escherichia coli,Pseudomonas aeruginosa and gram-positive Staphylococcus aureus during 3 months storage at 25℃.When observed using a scanning electron microscope and energy dispersive x-ray spectrometer(SEM-EDS),bacterial cell morphological destruction caused by both FFD-CN and CN was evident.Gas chromatography-mass spectrometry(GC-MS)results suggested that FFD-CN can preserve eugenol,a major volatile bioactive compound in clove oil,in its structure better than liquid-formed nanoemulsion.Transformation of liquid CN into FFD-CN can effectively preserve stability and antimicrobial activity throughout the storage.

关 键 词：Clove essential oil nanoemulsion Foam FREEZE-DRYING Antimicrobial activity Bacterial morphology 

分 类 号：TS201.2[轻工技术与工程—食品科学]