We evaluated various formulations of oil-in-water emulsions prepared from eucalyptus essential oil, for their stability and antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa. These formulations were developed using a response surface experimental design and analyzed with Design-Expert® 10 software. The emulsions were prepared in a colloid mill, and emulsion characterization was performed using the zeta (ζ)-potential, droplet size distribution, and phase separation. The antimicrobial effects were assessed by death kinetics. The droplet size and ζ-potential of the 16 emulsions ranged from 1.071 to 1.865 µm (based on Feret’s diameter) and −34.8 to −24 mV, respectively. Three formulations (14, 15, and 16) demonstrated the highest stability parameters (no phase separation) during the 28 days of evaluation. Eucalyptus essential oil emulsions exhibited antimicrobial activity against E. coli, S. aureus, and P. aeruginosa in less than 1 min.
Abu-DarwishMSAl-RamamnehEAKyslychenkoVSKarpiukUV (2012) The antimicrobial activity of essential oils and extracts of some medicinal plants grown in Ash-shoubak region – South of Jordan. Pakistan Journal of Pharmaceutical Sciences25(1): 239–246.
2.
Al-AdhamISIKhalilEAl-HmoudNDKieransMCollierPJ (2000) Microemulsions are membrane-active, antimicrobial, self-preserving systems. Journal of Applied Microbiology89: 32–39.
3.
BachirRGBenaliM (2012) Antibacterial activity of the essential oils from the leaves of Eucalyptus globulus against Escherichia coli and Staphylococcus aureus. Asian Pacific Journal of Tropical Biomedicine2(9): 739–742.
4.
BakkaliFAverbeckSAverbeckDIdaomarM (2008) Biological effects of essential oils – A review. Food and Chemical Toxicology46(2): 446–475.
5.
BaranyiJRobertsTAMcclureP (1993) A non-autonomous differential equation to model bacterial growth. Food Microbiology10: 43–59.
6.
BatishDSinghHKohliRKaurS (2008) Eucalyptus essential oil as a natural pesticide. Forest Ecology and Management256(12): 2166–2174.
7.
BouyerEMekhloufiGLe PotierIDe KerdanielTDFGrossiordJ-LRosilioVet al.(2011) Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic. Journal of Colloid and Interface Science354(2): 467–477.
8.
BuranasuksombatUKwonYJTurnerMBhandariB (2011) Influence of emulsion droplet size on antimicrobial properties. Food Science and Biotechnology20(3): 793–800.
9.
BurtS (2004) Essential oils: Their antibacterial properties and potential applications in foods – A review. International Journal of Food Microbiology94: 223–253.
10.
CaleroPNGuerreroJMA (2013) Efecto del pH en emulsiones o/w formuladas con proteína de patata y quitosano. Grasas y Aceites64(1): 15–21.
11.
CaloJRCrandallPGO’BryanCARickeSC (2015) Essential oils as antimicrobials in food systems – A review. Food Control54: 111–119.
12.
CelikelNKavasG (2008) Antimicrobial properties of some essential oils against some pathogenic microorganisms. Czech Journal of Food Sciences26(3): 174–181.
13.
ChungCMcClementsDJ (2014) Structure–function relationships in food emulsions: Improving food quality and sensory perception. Food Structure1(2): 106–126.
14.
CouperusNPagsuyoinSBraggLServosM (2016) Occurrence, distribution, and sources of antimicrobials in a mixed-use watershed. Science of the Total Environment541: 1581–1591.
15.
Di PasquaRBettsGHoskinsNEdwardsMErcoliniDAndmaurielloG (2007) Membrane toxicity of antimicrobial compounds from essential oils. Journal of Agricultural and Food Chemistry55(12): 4863–4870.
16.
ElaissiASalahKHMabroukSLarbiKMChemliRHarzallah-SkhiriF (2011) Antibacterial activity and chemical composition of 20 Eucalyptus species’ essential oils. Food Chemistry129(4): 1427–1434.
17.
FerreiraJPAlvesDNevesOSilvaJGibbsPATeixeiraPC (2010) Effects of the components of two antimicrobial emulsions on food-borne pathogens. Food Control21(3): 227–230.
18.
GillesMZhaoJAnMAgboolaS (2010) Chemical composition and antimicrobial properties of essential oils of three Australian Eucalyptus species. Food Chemistry119(2): 731–737.
19.
HamoudaTBakerJR (2000) Antimicrobial mechanism of action of surfactant lipid preparations in enteric gram-negative bacilli. Journal of Applied Microbiology89(3): 397–403.
20.
HendryEWorthingtonTConwayBLambertP (2009) Antimicrobial efficacy of eucalyptus oil and 1,8-cineole alone and in combination with chlorhexidine digluconate against microorganisms grown in planktonic and biofilm cultures. Journal of Antimicrobial Chemotherapy64(6): 1219–1225.
21.
JourdainLLeserMChristopheSMichelMDickinsonE (2008) Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution. Food Hydrocolloids22(4): 647–659.
22.
KarloviZAniIMiletiIPrpiGPezelj-RibariSMarT (2000) Antibacterial activity of halothane, eucalyptol and orange oil. Acta Stomatologica Croatica34: 307–309.
23.
KarthikeyanRAmaechiBTRawlsHRLeeVA (2011) Antimicrobial activity of nanoemulsion on cariogenic Streptococcus mutans. Archives of Oral Biology56(5): 437–445.
24.
KoochekiAKadkhodaeeR (2011) Effect of Alyssum homolocarpum seed gum, tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions. Food Hydrocolloids25(5): 1149–1157.
25.
Kosegarten-CondeCEJiménez-MunguíaMT (2012) Factores principales que intervienen en la estabilidad de una emulsión doble. Temas Selectos de Ingenierí de Alimentos6(2): 1–18.
26.
Leal-Calderon F, Schmitt V and Bibette J (ed). (2007). Emulsion Science. 2nd ed. New York, United States: Springer Science+Business Media, LLC, Press.
27.
LiuT-TYangT-S (2012) Antimicrobial impact of the components of essential oil of Litsea cubeba from Taiwan and antimicrobial activity of the oil in food systems. International Journal of Food Microbiology156(1): 68–75.
28.
LongZZhaoQLiuTKuangWXuJZhaoM (2013) Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions. Food Hydrocolloids32(1): 123–129.
29.
LuoYGuH (2007) Nanoencapsulation via interfacially confined reversible addition fragmentation transfer (RAFT) miniemulsion polymerization. Polymer48(11): 3262–3272.
30.
MacielMVMoraisSMBevilaquaCMLSilvaRABarrosRSSousaRNet al.(2010) Chemical composition of Eucalyptus spp. essential oils and their insecticidal effects on Lutzomyia longipalpis. Veterinary Parasitology167(1): 1–7.
31.
McClements DJ (ed). (2004). Food Emulsions. Principles, Practices and Techniques. 2nd ed. Boca Raton, FL: CRC Press.
32.
McClementsDJ (2009) Structural design principles for improved food performance: Nanolaminated biopolymer structures in foods. In: HuangQGivenPQianM (eds) Micro/Nanoencapsulation of Active Food Ingredients, Washington, DC: American Chemical Society, pp. 3–34.
33.
McSweeneySLHealyRMulvihillDM (2008) Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion. Food Hydrocolloids22(5): 888–898.
34.
MaldonadoLLatorreKRochaPMedranoAAbirachedCPanizzoloLA (2011) Influencia del pH en la estabilidad de emulsiones elaboradas con proteínas de salvado de arroz. Innotec6: 28–31.
35.
MurataSShiragamiRKosugiCTezukaTYamazakiMHiranoAet al.(2013) Antitumor effect of 1,8-cineole against colon cancer. Oncology Reports30: 2647–2652.
36.
MycAVanheckeTLandersJJHamoudaTBakerJR (2003) The fungicidal activity of novel nanoemulsion (X8W60PC) against clinically important yeast and filamentous fungi. Mycopathologia155(4): 195–201.
37.
NazzaroFFratíanniFDe MartinoLCoppolaRDe FeoV (2013) Effect of essential oils on pathogenic bacteria. Pharmaceuticals6(12): 1451–1474.
PereiraVDiasCVasconcelosMCRosaESaavedraMJ (2014) Antibacterial activity and synergistic effects between Eucalyptus globulus leaf residues (essential oils and extracts) and antibiotics against several isolates of respiratory tract infections (Pseudomonas aeruginosa). Industrial Crops and Products52: 1–7.
40.
PinoOSánchezYRojasMMAbreuYCorreaTM (2012) Composición química y actividad antibacteriana del aceite esencial de Pimpinella anisum L. Revista de Protección Vegetal27(3): 181–187.
41.
QiaoXWangLShaoZSunKMillerR (2015) Stability and rheological behaviors of different oil/water emulsions stabilized by natural silk fibroin. Colloids and Surfaces A: Physicochemical and Engineering Aspects475: 84–93.
42.
Quintanilla-CarvajalMXCamacho-DíazBHMeraz-TorresLSChanona-PérezJJAlamilla-BeltránLJimenéz-AparicioAet al.(2010) Nanoencapsulation: A new trend in food engineering processing. Food Engineering Reviews2(1): 39–50.
43.
Quintanilla-CarvajalMXMeraz-TorresLSAlamilla-BeltránLChanona-PérezJJTerres-RojasEHernández-SánchezHet al.(2011) Morphometric characterization of spray-dried microcapsules before and after α-tocopherol extraction. Revista Mexicana de Ingeniería Química10(2): 301–312.
44.
RicaurteLPerea-FloresMDeJMartinezAQuintanilla-CarvajalMX (2016) Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization). Innovative Food Science & Emerging Technologies35: 75–85.
45.
SeowYYeoCChungHYukH (2014) Plant essential oils as active antimicrobial agents. Critical Reviews in Food Science and Nutrition54(5): 625–644.
46.
SperanzaPRibeiroAPBCunhaRLMacedoJAMacedoGA (2015) Influence of emulsion droplet size on antimicrobial activity of interesterified Amazonian oils. LWT – Food Science and Technology60(1): 207–212.
47.
SugumarSGhoshVNirmalaMJMukherjeeAChandrasekaranN (2014) Ultrasonic emulsification of eucalyptus oil nanoemulsion: Antibacterial activity against Staphylococcus aureus and wound healing activity in Wistar rats. Ultrasonics Sonochemistry21(3): 1044–1049.
48.
SunintaboonPPumduangKVongsetskulTPittayanurakPAnantachokeNTuchindaPet al.(2012) One-step preparation of chitosan/sodium dodecyl sulfate-stabilized oil-in-water emulsion of Zingiber cassumunar Roxb. oil extract. Colloids and Surfaces A: Physicochemical and Engineering Aspects414: 151–159.
49.
TeixeiraPCLeiteGMDominguesRJSilvaJGibbsPAFerreiraJP (2007) Antimicrobial effects of a microemulsion and a nanoemulsion on enteric and other pathogens and biofilms. International Journal of Food Microbiology118(1): 15–19.
50.
TrombettaDCastelliFSarpietroMGVenutiVCristaniMDanieleCet al.(2005) Mechanisms of antibacterial action of three monoterpenes. Antimicrobial Agents and Chemotherapy49(6): 2474–2478.
VilelaGAlmeidaGArceMMoraesMBritoJDa SilvaMet al.(2009) Activity of essential oil and its major compound, 1,8-cineole, from Eucalyptus globulus Labill., against the storage fungi Aspergillus flavus Link and Aspergillus parasiticus Speare. Journal of Stored Products Research45(2): 108–111.
53.
XiongRXieGEdmondsonASLintonRHSheardMA (1999) Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A. Food Microbiology16(3): 269–279.
54.
YorganciogluABayramogluE (2013) Production of cosmetic purpose collagen containing antimicrobial emulsion with certain essential oils. Industrial Crops and Products44: 378–382.
55.
ZhangHShenYWengPZhaoGFengFZhengX (2009) Antimicrobial activity of a food-grade fully dilutable microemulsion against Escherichia coli and Staphylococcus aureus. International Journal of Food Microbiology135(3): 211–215.
