9 / 10
allied
academies
Page 36
Notes:
April 08-09, 2019 | Zurich, Switzerland
Food Science and Technology
4
th
International Conference on
Journal of Food Technology and Preservation | Volume: 3
ISSN: 2591-796X
Essential Oil Encapsulation at Nano-Scale Level: Formulation, Stability Assessment
and Antibacterial Efficiency Monitoring
Mariem Ben Jemaa
1,2
, Marcos A Neves
1
, Hanen Falleh
2
, Hiroko Isoda
1
, Riadh Ksouri
2
, Mitsutoshi Nakajima
1
1
University of Tsukuba, Japan
2
Biotechnology center of Borj-Cédria, Tunisie
T
his work aimed to nanoencapsulate Thymus
capitatusessentialoilasnaturalfoodpreservative.
Tofixingredientstypeandconcentrations,preliminary
formulationsweretestedfortheirdropletsizeaverage
and distribution. Emulsions stability was investigated
for 12 days and the antibacterial activity of bulk and
encapsulated essential oil were studied. Results
showed that nanoemulsions containing 1% of SDS
as emulsifier and 10% of dispersed phase containing
70% of the essential oil have an appropriate droplet
diameter average (around 110 nm). Stability tests
demonstrated that nanoemulsions, stored at 4°C,
showed the highest stability. Moreover, antibacterial
activity results exhibited the improvement of
encapsulated T. capitatus essential oil efficiencies
as compared to bulk one. In fact, nanoemulsion
presented higher bacterial growth inhibition, lower
minimum inhibitory and bactericidal concentrations,
and better time kinetic results, as compared to bulk
one. Gathered results provide useful information for
designing effective natural preservatives that inhibit
food bacterial spoilage.
e
:
mariembenjemaa@yahoo.frJ Food Technol Pres, Volume:3
DOI: 10.4066/2591-796X-C2-009