Formulation, physicochemical characterization, and anti- E. coli activity of food-grade nanoemulsions incorporating clove, cinnamon, and lavender essential oils

This research studies the application of a specific nanoemulsion as anti-Escherichia coli agent. The mixture was generated by simplex-centroid design. Physicochemical parameters such droplet average diameter, pH, viscosity, density, turbidity, whitening index, refractive stability (thermal, physical, and osmotic stability), antibacterial activity kinetic, have been assessed. nanoemulsions had diameters significantly smaller than those clove or cinnamon nanoemulsions. Individual essential oils exhibited appropriate under thermal, ionic stress well after mid-term storage. Antibacterial kinetic revealed fast pronounced efficacy on E. (reach 98% growth inhibition), especially for composed 50% oil in dispersed phase upon 20 days All data considered, actual work evidences promising advantages using delivery systems agents beverage food industry.