Study on the preparation and antibacterial activity of clove oil microemulsions

Authors

LIANG Rong, Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, Wuxi, Jiangsu 214122, China; School of Chemical and Material Engineering, Wuxi, Jiangsu 214122, China
ZHONG Fang, Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
WANG Hao, Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
ZHANG Meiling, Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, Wuxi, Jiangsu 214122, China; School of Chemical and Material Engineering, Wuxi, Jiangsu 214122, China

Abstract

In order to improve the stability and water solubility of clove oil, fully dilutable microemulsions incorporating clove oil were prepared in this study. By comparing the areas of microemulsion region in pseudo-ternary phase diagram（S_ME）and the minimum dilution ratio (DR), Cremophor EL 30 and anhydrous ethanol were chosen to prepare clove oil microemulsion at 2:1 (w:w), and the aqueous phase was neutral. Further, the type of microemulsion were identified using electric conductivity and rheometer, and the antibacterial activity of microemulsion in O/W central zone was also determined, with mixed surfactant / clove oil / water at 16/4/80 (w/w/w), Km = 2. The results revealed that the encapsulation showed little effenct on the antibacterial activity of clove oil. Meanwhile, no significant changes of microemulsion size were determined when diluting and storing, and this might indicate that microemulsion maintained a fine dilution and storage stability. Thus, clove oil microemulsions could improve water solubility and storage stability of clove oil with no effect on their antimicrobial activities.

Publication Date

7-28-2016

First Page

127

Last Page

131

DOI

10.13652/j.issn.1003-5788.2016.07.030

Recommended Citation

Rong, LIANG; Fang, ZHONG; Hao, WANG; and Meiling, ZHANG (2016) "Study on the preparation and antibacterial activity of clove oil microemulsions," Food and Machinery: Vol. 32: Iss. 7, Article 30.
DOI: 10.13652/j.issn.1003-5788.2016.07.030
Available at: https://www.ifoodmm.cn/journal/vol32/iss7/30

References

[1] FRIEDMAN M, HENIKA P R, MANDRELL R E. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enteric[J]. Journal of Food Protection, 2002, 65(10): 1 545-1 560.
[2] 张鹰, 曾新安, 温其标. 生物防腐剂及其在食品中的应用[J]. 食品与机械, 2006, 22(1): 77-79.
[3] 夏秀芳, 孔保华, 于长青. 几种天然香辛料提取物延长冷却肉货架期的研究[J]. 食品与机械, 2008, 24(3): 55-59.
[4] DEVI K P, NISHA S A, SAKTHIVEL R, et al. Eugenol (an essential oil of clove) acts as an antibacterial agent against Salmonella typhi by disrupting the cellular membrane[J]. Journal of Ethnopharmacology, 2010, 130(1): 107-115.
[5] 王金宇, 李淑芬, 关文强. 酵母细胞微胶囊化丁香油的研究[J]. 食品科学, 2006, 04(27): 154-157.
[6] 郝喜海, 孙淼, 邓靖， 等. 丁香精油-β-环糊精包合物的缓释抗菌性能[J]. 食品科学, 2012, 11(33): 86-88.
[7] 蔡茜彤, 段小明, 冯叙桥, 等. 微胶囊技术技术在食品添加剂中的应用与展望[J]. 食品与机械, 2014, 30(4): 247-270.
[8] RANASINGHE L, JAYAWARDENA B, ABEYWICKRAMA K. An integrated strategy to control post-harvest decay of Embul banana by combining essential oils with modified atmosphere packaging[J]. International Journal of Food Science & Technology, 2005, 40(1): 97-103.
[9] 谢晶, 金晨钟, 陈礼刚, 等. 复合植物精油乳状液的制备研究[J]. 湖南农业科学, 2011(3): 112-114.
[10] 雍国平, 方力, 方堃, 等. 丁香油的微乳液研究[J]. 食品科学, 2001, 22(9): 26-27.
[11] HOAR T P, SCHULMAN J H. Transparent water-in-oil dispersions: the oleopathic hydro-micelle[J]. Nature, 1943, 152: 102-103.
[12] 于梦, 钟芳, 麻建国, 等. 薄荷油微乳液的多孔淀粉固化及其在卷烟中应用[J]. 食品与机械, 2008, 24(3): 29-33.
[13] SPERNATH A, ASERIN A. Microemulsions as carriers for drugs and nutraceuticals[J]. Advances in Colloid and Interface Science, 2006, 128: 47-64.
[14] FERNANDEZ P, ANDR V, RIEGER J, et al. Nano-emulsion formation by emulsion phase inversion[J]. Colloids and Surface A: Physicochemical and Engineering Aspects, 2004, 251: 53-58.
[15] MEHTA S K, BALA K. Tween-based microemulsions: a percolation view[J]. Fluid Phase Equilibria, 2000, 172(2): 197-209.
[16] HAMMER K A, CARSON C F, RILEY T V. Antimicrobial activity of essential oils and other plant extracts[J]. Journal of Applied Microbiology, 1999, 86(6): 985-990.
[17] 王浩. 丁香油乳化体系的制备及抗菌特性的研究[D]. 无锡: 江南大学, 2014.
[18] 徐文婷. 非离子表面活性剂形成微乳的规律性研究[D]. 无锡: 江南大学, 2009.
[19] TROTTA M, CAVALLI R, UGAZIO E, et al. Phase behaviour of microemulsion systems containing lecithin and lysolecithin as surfactants[J]. International Journal of Pharmaceutics, 1996, 143(1): 67-73.
[20] 付婷婷. 番茄红素微乳的制备及特性研究[D]. 无锡: 江南大学, 2012: 19.
[21] FANG J, VENABLE R L. Conductivity study of the microemulsion system sodium dodecyl sulfate-hexylamine-heptane-water[J]. Journal of Colloid and Interface Science, 1987, 116(1): 269-277.
[22] AI-ADHAM I, AI-NAWAJEH A, KHALIL E, et al. The Antimicrobial activity of oil-in-water microemulsions is predicted by their position within the microemulsion stability zone[J]. The International Arabic Journal of Antimicrobial Agents, 2012, 2(2): 2-8.
[23] 周建新, 许华, 金浩. 丁香油抑菌效果与抑菌成分的研究[J]. 食品工业, 2000(3): 24-25.