Exploring the influence of different vegetable oils on the stability of nanoemulsions in the presence and absence of nisin and limonene
Dimitra Giannopoulou, Anastasia Lampropoulou, Myrto Maragou, Athanasia Koliadima
Abstract
Abstract BACKGROUND Contamination during food production and handling is a major health concern. Traditional preservation methods often influence food quality as well as their organoleptic characteristics. In contrast, natural alternatives like bacteriocins and essential oils are emerging. Nisin, a natural antimicrobial agent, is effective against Gram‐positive bacteria but not against Gram‐negative bacteria. Moreover, essential oils like limonene, although they have broad antimicrobial properties, are not water‐soluble and affect the sensory properties. Encapsulation in oil‐in‐water nanoemulsions offers a promising approach, enhancing the stability, solubility, and functionality of these natural antimicrobial agents. RESULTS Different concentrations of olive, corn, and sesame oils were used in the presence or absence of nisin and limonene. Parameters such as droplet size, polydispersity index, zeta potential, and cream index were assessed. Oil type and concentration played a crucial role in the stability and properties of produced nanoemulsions. Sesame oil‐based emulsions showed superior stability, while olive oil‐based emulsions performed well at lower concentrations. Nisin reduced droplet size, while limonene increased it, with combined use yielding intermediate results. CONCLUSION The properties and stability of oil‐in‐water nanoemulsions using olive, corn, and sesame oils at varying concentrations, with and without nisin and limonene, were investigated. Sesame oil‐based nanoemulsions exhibited stable droplet size and lower polydispersity index values, while nisin reduced droplet size and limonene increased it. Stability assessments favoured olive oil‐based formulations at low oil concentrations (2% v/v). These findings provide insights into optimizing nanoemulsion formulations for food and pharmaceutical applications. © 2024 The Author(s). Journal of Chemical Technology and Biotechnology published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry (SCI).