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Stability of Emulsions and Nanoemulsions Stabilized with Biosurfactants, and their Antimicrobial Performance against Escherichia coli O157:H7 and Listeria monocytogenes

  • Kangzi Ren , Buddhi P. Lamsal and Aubrey Mendonca
Published/Copyright: October 1, 2019
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Tenside Surfactants Detergents
From the journal Tenside Surfactants Detergents Volume 56 Issue 5

Abstract

Two novel biosurfactants – surfactin and its variant fatty acyl glutamic acid (FA-glu) – were compared with two commercial emulsifiers – lecithin, and a mixture of Tween 80 and lauric „arginate (TLA) – for formation and stability of emulsions and nano„emulsions containing cinnamaldehyde (CM). The nano„emulsions’/emulsions’ antimicrobial performance against two common foodborne pathogens Escherichia coli O157:H7 and Listeria monocytogenes was also compared. Two emulsifier concentrations (0.5% w/w and 1% w/w) and two homogenizing pressures (62.05 MPa and 124.10 MPa) were compared for emulsions droplet stability during storage for 46 days at 4°C, 25°C, and 37°C. Surfactin, FA-glu, and TLA resulted in formation of nanoemulsions at both concentrations, but lecithin did not. Droplet sizes did not change significantly during 38 days at stored temperatures for surfactin- and TLA- stabilized nano„emulsions. However, FA-glu and lecithin stabilized emulsions coalesced after Day 13 at 37°C; also, FA-glu stabilized emulsion thickened on the 38th day at 4°C. The incorporation of CM in nanoemulsions or emulsions did not lower the minimum inhibitory concentration (MIC) for two bacteria tested in broths. However, the CM nanoemulsions and emulsions showed enhanced effects in inhibiting bacterial growths at concentrations lower than MICs compared to non-emulfied CM, with more inhibition from nanoemulsions.

Kurzfassung

Zwei neuartige Biotenside (Surfactin und seine Variante Fettacylglutaminsäure (FA-Glu)) wurden mit zwei handelsüblichen Emulgatoren (Lecithin und einer Mischung aus Tween 80 und Laurinarginat (TLA)) hinsichtlich der Bildung und Stabilität von Zimt-aldehyd-(CM)-haltigen Emulsionen und Nanoemulsionen, verglichen. Die antimikrobielle Wirkung der Nanoemulsionen/Emulsionen gegen zwei verbreitete Lebensmittelpathogene, Escherichia coli O157:H7 und Listeria monocytogenes, wurde ebenfalls untersucht. Während der 46-tägigen Lagerung bei 4°C, 25°C und 37°C wurde die Tröpfchenstabilität der Emulsionen bei zwei Emulgatorenkonzentrationen (0,5 Gew.-% und 1 Gew.-%) und zwei Homogenisierungsdrücken (62,05 MPa und 124,10 MPa) bestimmt bzw. verglichen. Bei den beiden Konzentrationen bildeten sich mit Surfactin, FA-Glu und TLA Nanoemulsionen, mit Lecithin jedoch nicht. Die Tröpfchengrößen der mit Tensid- bzw. TLA-stabilisierten Nanoemulsionen veränderten sich während der 38-tägigen Lagerung bei den untersuchten Temperaturen nicht signifikant. Die mit FA-Glu und Lecithin stabilisierten, bei 37°C gelagerten Emulsionen koaleszierten jedoch nach dem 13. Tag der Lagerung; die bei 4°C mit FAglu-stabilisierte Emulsion verdickte sich am 38. Lagertag. Der Einbau von Zimtaldehyd in die Nanoemulsionen bzw. Emulsionen senkte die minimale Hemmkonzentration (MHK) für die zwei getesteten Bakterienkulturen nicht. Jedoch zeigten die CM-enthaltenen Emulsionen bzw. Nanoemulsionen im Vergleich zu den (Nano-)Emulsionen ohne CM eine stärkere Hemmung des Bakterienwachstums bei Konzentrationen, die niedriger als die MHK waren, wobei die Hemmung in den Nanoemulsionen stärker war.

Key words: Biosurfactants; surfactin; fatty acyl glutamic acid; antimicrobial effect; emulsion droplet size
Stichwörter: Biotenside; Surfactin; Fettacylglutaminsäure; antimikrobielle Wirkung; Tröpfchengröße der Emulsion
∗Prof. Dr. Buddhi P. Lamsal, Department of Food Science and Human Nutrition Iowa State University, 2312 Science Building, Iowa State University, Ames, IA 20010, USA, Tel.: +1(515)294-8681, E-Mail:

Dr. Kangzi Ren was born in August 1989. She obtained her master degree in food science from University of Missouri, Columbia. Later she earned her PhD in food science in 2018 from Iowa State University. She is now working as a research scientist in Eurofins Scientific.

Dr. Buddhi Lamsal completed his postdoctoral research in food science at Iowa State University in 2006 after completing PhD from University of Wisconsin-Madison in 2004. He was a Research Assistant Professor at Kansas State University from 2006–2008. He started to work as an assistant professor in 2008 and became an associate professor in 2014 in Food Engineering and Bioprocessing at the Department of Food Science and Human Nutrition at Iowa State University.

Dr. Mendonca obtained his B.S in Food Technology and Microbiology from Iowa State University (ISU) in 1985. Then he obtained a master degree at Food Technology Department in ISU in 1987 and earned his PhD degree at Food Science & Technology with a minor in Microbiology in ISU in 1992. He worked as a post-doctoral scholar at Department of Food Science in The Pennsylvania State University from 1992–1994 and worked as a food safety scientist and adjunct assistant professor in North Carolina A&T State University from 1994–1998. He became an assistant professor at the Food Science and Human Nutrition Department in 1998 and promoted to an associate professor in 2004.

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Received: 2019-05-07
Accepted: 2019-07-18
Published Online: 2019-10-01
Published in Print: 2019-09-16

© 2019, Carl Hanser Publisher, Munich

Articles in the same Issue

  1. Contents/Inhalt
  2. Contents
  3. Microbial Synthesis
  4. Production of Non-Toxic Biosurfactant – Surfactin – Through Microbial Fermentation of Biomass Hydrolysates for Industrial and Environmental Applications
  5. Characterisation Novel Biosurfactants
  6. Structures and Properties of Sophorolipids in Dependence of Microbial Strain, Lipid Substrate and Post-Modification
  7. Personal Care/Cleansing
  8. Amino-Acid Surfactants in Personal Cleansing (Review)
  9. Toward Milder Personal Care Cleansing Products: Fast ex vivo Screening of Irritating Effects of Surfactants on Skin Using Raman Microscopy
  10. Textile Surface Modification
  11. Surface Characterization of Textiles for Optimization of Functional Polymeric Nano-Capsule Attachment
  12. Enhanced Oil Recovery and Oil-Spill Dispersants
  13. Pseudo-Gemini Biosurfactants with CO2 Switchability for Enhanced Oil Recovery (EOR)
  14. Hydrophilic-Lipophilic-Difference (HLD) Guided Formulation of Oil Spill Dispersants with Biobased Surfactants
  15. Mineral Processing
  16. Floatability of Chalcopyrite by Glycolipid Biosurfactants as Compared to Traditional Thiol Surfactants
  17. Antimicrobial Properties
  18. Stability of Emulsions and Nanoemulsions Stabilized with Biosurfactants, and their Antimicrobial Performance against Escherichia coli O157:H7 and Listeria monocytogenes
https://doi.org/10.3139/113.110642
Keywords for this article
Biosurfactants; surfactin; fatty acyl glutamic acid; antimicrobial effect; emulsion droplet size

Articles in the same Issue

  1. Contents/Inhalt
  2. Contents
  3. Microbial Synthesis
  4. Production of Non-Toxic Biosurfactant – Surfactin – Through Microbial Fermentation of Biomass Hydrolysates for Industrial and Environmental Applications
  5. Characterisation Novel Biosurfactants
  6. Structures and Properties of Sophorolipids in Dependence of Microbial Strain, Lipid Substrate and Post-Modification
  7. Personal Care/Cleansing
  8. Amino-Acid Surfactants in Personal Cleansing (Review)
  9. Toward Milder Personal Care Cleansing Products: Fast ex vivo Screening of Irritating Effects of Surfactants on Skin Using Raman Microscopy
  10. Textile Surface Modification
  11. Surface Characterization of Textiles for Optimization of Functional Polymeric Nano-Capsule Attachment
  12. Enhanced Oil Recovery and Oil-Spill Dispersants
  13. Pseudo-Gemini Biosurfactants with CO2 Switchability for Enhanced Oil Recovery (EOR)
  14. Hydrophilic-Lipophilic-Difference (HLD) Guided Formulation of Oil Spill Dispersants with Biobased Surfactants
  15. Mineral Processing
  16. Floatability of Chalcopyrite by Glycolipid Biosurfactants as Compared to Traditional Thiol Surfactants
  17. Antimicrobial Properties
  18. Stability of Emulsions and Nanoemulsions Stabilized with Biosurfactants, and their Antimicrobial Performance against Escherichia coli O157:H7 and Listeria monocytogenes
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