Application of Salvia multicaulis essential oil-containing nanoemulsion against food-borne pathogens

Abstract

Nanoemulsions containing Salvia multicaulis essential oil were produced with tween 80 and span 80 as surfactants, Salvia multicaulis essential oil and water mixture by using high intensity ultrasound. GC and GC/MS analysis of the Salvia multicaulis essential oil resulted in the identification of 33 compounds. The most predominant constituents were monoterpene hydrocarbons (58.01%) and oxygenated monoterpenes (27.63%). Moreover, size, distribution of particle size and physical stability of nanoemulsions were investigated over time by using particle size analyzer. The size, distribution of particle size and encapsulation efficiency were 89.45%, 0.38% and 69.9%, respectively, and the produced nanoemulsions were stable for 60 days. There was no chemical interaction between Salvia multicaulis essential oil and lipid phase in the nanoemulsion structure. The antioxidant activity by DPPH assay showed the antioxidant activity of all concentrations of the Salvia multicaulis nanoemulsion. Antimicrobial activities of the essential oil-containing nanoemulsion against all the tested bacteria increased in comparison with essential oil-free nanoemulsion.