Essential Oils-Loaded Polymer Particles: Preparation, Characterization and Antimicrobial Property

Area of Science:

• Food Science
• Nanotechnology
• Microbiology

Background:

• Essential oils (EOs) possess antimicrobial properties but have limitations like poor solubility and volatility.
• Encapsulation techniques can overcome these limitations, protecting EO functional properties.
• Eudragit® RS 100 (EuRS100) nanoparticles (NPs) offer a potential solution for EO delivery.

Purpose of the Study:

• To encapsulate bergamot essential oil (BEO) and sweet orange essential oil (OEO) into EuRS100 NPs.
• To characterize the size and surface charge of the prepared NPs.
• To evaluate the in vitro antibacterial activity of the NPs against Escherichia coli and their effect on orange juice shelf life.

Main Methods:

• Nanoparticles loaded with BEO and OEO were prepared using the nanoprecipitation technique.
• Nanoparticle size and surface charge were measured.
• In vitro antibacterial activity against E. coli was assessed.
• The effect of OEONPs on E. coli survival in fresh orange juice over a week at 25 °C was investigated.

Main Results:

• Nanoparticles with mean diameters ranging from 57 to 208 nm and positive surface charges (39 to 74 mV) were successfully prepared.
• Both BEO and OEO were effectively encapsulated within the NPs.
• The essential oil-loaded NPs exhibited significant in vitro antibacterial activity against E. coli.
• Orange essential oil-loaded nanoparticles (OEONPs) demonstrated the ability to prolong the shelf life of fresh orange juice.

Conclusions:

• Encapsulation of essential oils in EuRS100 nanoparticles is a viable method to enhance their stability and efficacy.
• The developed OEONPs show promise as natural preservatives for extending the shelf life of food products like orange juice.
• This approach offers a potential strategy to utilize the antimicrobial benefits of essential oils in food applications.