Formulation of Menthol-Loaded Nanostructured Lipid Carriers to Enhance Its Antimicrobial Activity for Food Preservation
Formulation of Menthol-Loaded Nanostructured Lipid Carriers to Enhance Its Antimicrobial Activity for Food Preservation
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Purpose: Due to the antimicrobial property, menthol have significant potential for food preservation and foodstuff shelf life improvement.Nevertheless, menthol instability, insolubility, and rapid crystallization in aqueous media make it M Hoodies unsuitable for used in food products.This work was aimed to prepare menthol-loaded nanostructured lipid carriers (NLCs) to enhance its antimicrobial activity.
Methods: Morphology, particle size and size distribution, encapsulation efficiency percent (EE%), and physical stability of the optimized formulation, prepared by hot melt homogenization method, were characterized by scanning electron microscopy, particle size analyzing, gas chromatography, and X-ray diffraction (XRD) methods.Minimum inhibitory concentration and minimum bactericidal concentration of menthol-loaded NLCs were evaluated and compared with conventional menthol emulsion against various Gram-positive (Staphylococcus aureus, Bacillus cereus) and Gram-negative bacteria (Escherichia coli), as well as one fungus (Candida albicans).Results: Menthol-loaded NLCs were spherically shaped nanosized (115.
6 nm) particles with narrow size distribution (PDI = 0.2), suitable menthol EE% (98.73%), and appropriate physical stability after 90 days of storage period.
XRD results indicated that menthol was in the amorphous form in the nanoparticles matrix.Antibacterial assay results revealed that the menthol-loaded NLCs exhibited significantly higher in vitro antimicrobial property than conventional menthol emulsion.The results also indicated that menthol-loaded NLCs had better Bike Accessories - Computers effect on fungi than bacteria, and furthermore, antibacterial efficiency on Gram-positive bacteria was higher than Gram-negative bacteria.
Conclusion: In conclusion, NLCs could be a promising copyright for improvement of antimicrobial activity and preservation efficacy of essential oils in foodstuffs.