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Pepper fragrant essential oil (PFEO) and functionalized MCM‐41 nanoparticles: formation, characterization, and bactericidal activity

Jin, Li, Teng, Jing, Hu, Linghao, Lan, Xiuting, Xu, Yue, Sheng, Jie, Song, Yishan, Wang, Mingfu
Journal of the science of food and agriculture 2019 v.99 no.11 pp. 5168-5175
Escherichia coli, Gram-negative bacteria, Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, antibacterial properties, atomic force microscopy, cell membrane structures, essential oils, food industry, gas chromatography-mass spectrometry, ingredients, minimum inhibitory concentration, nanocapsules, nanoparticles, odors, particle size, pepper, porous media, silica, transmission electron microscopy, zeta potential
BACKGROUND: It is well known that plant essential oils have good antimicrobial activity. However, their strong volatility and intense odor limit their application. Mesoporous silica (MCM‐41), a non‐toxic mesoporous material with excellent loading capability, is a promising delivery system for different types of food ingredients in the food industry. RESULTS: In this study, we first performed component analysis of pepper fragrant essential oil (PFEO) by gas chromatography – mass spectrometry (GC–MS), then the MCM‐41 host was prepared, and the essential oil functionalized nanoparticles (EONs) were formed by embedding PFEO into mesoporous silica particles. Further analysis indicated that the particle size and zeta potential of EONs were 717 ± 13.38 nm and − 43.90 ± 0.67 mV, respectively. Transmission electron microscopy (TEM) images showed that EONs had an inerratic morphology and stable structure. The bactericidal activities of PFEO and EONs against Escherichia coli (E. coli), Salmonella enterica (S. enterica), Staphylococcus aureus (S. aureus) and Listeria monocytogenes (L. monocytogenes) were subsequently tested using the twofold dilution method. Results indicated that, after 48 h incubation, minimum bactericidal concentrations (MBC) of EONs used against gram‐negative bacteria were decreased to a greater degree than those of PFEO, suggesting that nanoencapsulation by MCM‐41 can improve antimicrobial activity. Atomic force microscopy (AFM) observation also confirmed that EONs showed a notable inhibitory effect against E. coli by disrupting cell membrane structure. CONCLUSION: Pepper fragrant essential oil nanoencapsulation could be a very promising organic delivery system in food industry for antimicrobial activity enhancement. © 2019 Society of Chemical Industry