Formulation, characterization and antimicrobial properties of black cumin essential oil nanoemulsions stabilized by OSA starch

• Published in: Journal of food science and technology Vol. 54; no. 10; pp. 3358 - 3365
• Main Authors: Sharif, Hafiz Rizwan, Abbas, Shabbar, Majeed, Hamid, Safdar, Waseem, Shamoon, Muhammad, Khan, Muhammad Aslam, Shoaib, Muhammad, Raza, Husnain, Haider, Junaid
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.09.2017; Springer Nature B.V
• Subjects: antibacterial properties; Antiinfectives and antibacterials; Antimicrobial agents; Bacillus cereus; Bacteria; canola; cell membranes; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coalescence; Coalescing; Control stability; Controlled release; corn starch; droplets; electrostatic interactions; Emulsions; encapsulation; Essential oils; Flax; Flaxseed oil; Food; Food Science; functional foods; functional properties; Gram-positive bacteria; linseed oil; Lipophilic; Listeria; Listeria monocytogenes; Minimum inhibitory concentration; Nanoemulsions; Nigella sativa; Nutrition; Oils & fats; Original; Original Article; Properties (attributes); Ripening; Self-assembly; Shear thinning (liquids); Shelf life; Spices; Starch; Studies; waxy corn; Zeta potential; Nanoemulsions; OSA modified starch; Antimicrobial properties; Black cumin essential oil; Rheology
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-017-2800-8

Preparation of oil-in-water nanoemulsions has emerged as a subject of interest for the encapsulation of lipophilic functional ingredients to increase their stability and activity. In this study, black cumin essential oil nanoemulsions (BCO-NE) using different ratios of essential oil with canola and flax seed oils (ripening inhibitors) were formulated and stabilized with octenyl succinic anhydride (OSA) modified waxy maize starch. The nanoemulsions exhibited monomodal size distributions with mean droplet diameter below 200 nm and zeta potential above −30, indicating a strong electrostatic repulsion between the dispersed oil droplets. Further, during storage (4 weeks at 25 °C ± 2) emulsions showed shear thinning phenomena and stability towards coalescence. Antimicrobial properties of nanoemulsions were determined by minimum inhibitory concentration and time-kill method against two Gram-positive bacterial (GPB) strains ( Bacillus cereus and Listeria monocytogenes ). Negatively charged BCO-NE showed prolonged bactericidal activities as compared to pure BCO due to better stability, controlled release and self-assembly with GPB cell membrane followed by destruction of cellular constituents. Our results suggest the application of BCO-NE may be exploited in aqueous food systems for extending the shelf life and other functional properties.