Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices

Bento, R. ; Pagán, Elisa (Universidad de Zaragoza) ; Berdejo, Daniel (Universidad de Zaragoza) ; de Carvalho, R.J. ; García-Embid, Sonia ; Maggi, F. ; Magnani, M. ; de Souza, E.L. ; García-Gonzalo, Diego (Universidad de Zaragoza) ; Pagán, Rafael (Universidad de Zaragoza)

Resumen: Sweet orange essential oil is obtained from the peels of Citrus sinensis (CSEO) by cold pressing, and used as a valuable product by the food industry. Nanoencapsulation is known as a valid strategy to improve chemical stability, organoleptic properties, and delivery of EO-based products. In the present study we encapsulated CSEO using chitosan nanoemulsions (cn) as nanocarrier, and evaluated its antimicrobial activity in combination with mild heat, as well as its sensorial acceptability in orange and apple juices. CSEO composition was analyzed by GC–MS, and 19 components were identified, with limonene as the predominant constituent (95.1%). cn-CSEO was prepared under low shear conditions and characterized according to droplet size (<60 nm) and polydispersity index (<0.260 nm). Nanoemulsions were stable for at least 3 months at 4 ± 2 °C. cn-CSEO were compared with suspensions of CSEO (s-CSEO) (0.2 µL of CSEO/mL) in terms of antibacterial activity in combination with mild heat (52 °C) against Escherichia coli O157:H7 Sakai. cn-CSEO displayed a greater bactericidal activity than s-CSEO at pH 7.0 and pH 4.0. The validation in fruit juices showed an improved bactericidal effect of cn-CSEO in comparison with s-CSEO when combined with mild heat in apple juice, but not in orange juice. In both juices, the combination of CSEO and mild heat exerted synergistic lethal effects, reducing the treatment time to cause the inactivation of up to 5 Log10 cycles of E. coli O157:H7 Sakai cells. Finally, the sensory characteristics of both juices were acceptable either when using s-CSEO or CSEO nanoemulsified with chitosan. Therefore, as a promising carrier for lipophilic substances, the encapsulation of EOs with chitosan nanoemulsions might represent an advantageous alternative when combined with mild heat to preserve fruit juices.

Idioma: Inglés

DOI: 10.1016/j.ijfoodmicro.2020.108786

Año: 2020

Publicado en: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 331 (2020), 108786 1-10
ISSN: 0168-1605

Factor impacto JCR: 5.277 (2020)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 25 / 143 = 0.175 (2020) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 36 / 135 = 0.267 (2020) - Q2 - T1

Factor impacto SCIMAGO: 1.31 - Food Science (Q1) - Safety, Risk, Reliability and Quality (Q1) - Microbiology (Q1) - Medicine (miscellaneous) (Q1)

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)