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Journal of Biotechnology and Phytochemistry| Volume: 2
October 25-26, 2018 | Frankfurt, Germany
Joint Event
Biotechnology & Medical Microbiology
World Congress on
3
rd
International Conference on
Food Science & Technology
Nanoencapsulated essential oils potency to extend dairy product shelf life
Mariem Ben Jemaa
Center of Biotechnology of Borj Cedria, Tunisia
T
his work was focused on examining the ability of
Thymus
capitatus, Rosmarinus officinalis, Juniperus oxycedrus
and
Callitris articulata
essential oils to extend the shelf life of a
well-known dairy product “Ricotte” after their encapsulation
at a nano-scale level. Essential oil encapsulation into a
nanoemulsion based delivery system was made using high
pressure homogenization and obtained nanoemulsions were
subjected to physical characterization. The nanoencapsulation
effect on the antibacterial efficiency of each essential oil
was assessed against
E. coli
and
B. subtilis
bacteria. Only
nanoemulsions with demonstrated antimicrobial efficacy were
used to evaluate their potency to extend the shelf life of Ricotte.
The effect of incorporating nanoencapsulated essential oils to
resist Ricotte alteration was compared to negative control by
enumerating the total viable count of each sample after 0; 7;
14 and 21 days of storage at 4°C. Finally, a sensorial hedonic
test was conducted to evaluate the nanoencapsulation effect
on consumer acceptability. Obtained results revealed that
essential oil nanoencapsulation produced homogenous
nanoemulsions with similar droplet diameters around 100
nm. Nanoencapsulated
T. capitatus
essential oil presented the
highest antibacterial activity, with inhibition zone diameter
generated exceeding 14 mm, while other nanoemulsion were
inactive. Thus, only nanoencapsulated
T. capitatu
s essential oil
was incorporated in Ricotte to seek its conservative potency.
The total viable count of Ricotte exhibited that after 21 days of
storage, Ricotte treated with
T. capitatus
essential oil presented
the lowest bacterial load (<10 UFC/g of product). Moreover,
the sensory evaluation revealed similar acceptances for control
milk used for the preparation of Ricotte with the one treated
by nanoemulsion, while milk supplemented with bulk essential
oil was found unacceptable by panelist. In conclusion, results
suggested that the supplementation of nanoencapsulated
T. capitatus
essential oil to Ricotte can present an
alternative to preserve its quality and to extend its shelf life.
Speaker Biography
Mariem Ben Jemaa studied biology engineering at the National School of Engineers
of Sfax, accomplished master’s degree specialized in Food Science at National
Agronomic Institute of Tunisia and completed her PhD at the laborartory of Aromatic
and Medicinal Plants at the Center of Biotechnology of Borj Cedria Tunisia. In addition
to over 20 publications specialized in food sciences, she is the author of the book
“Food Preservation: Essential oil approach”. Research areas: valorization of natural
compounds in food Industries.
e:
mariembenjemaa@yahoo.fr