Enhanced antibacterial potential of exopolysaccharide-stabilized spice oil emulsions against foodborne pathogens
Jahnavi Kumari Singh, Steve Djiazet, Palanisamy Bruntha Devi, Horliane Nzali Ghomdim, G. Bhanuprakash Reddy, Digambar Kavitake, Prathapkumar Halady Shetty
TL;DR
This study shows that exopolysaccharides from bacteria can stabilize spice oil emulsions and effectively fight foodborne pathogens.
Contribution
The novel use of glucan exopolysaccharides to emulsify underutilized Cameroonian spice oils and their antibacterial potential is demonstrated.
Findings
Glucan-based emulsions with spice oils showed improved stability after sonication.
The emulsions exhibited strong antibacterial activity against Listeria monocytogenes, Shewanella putrefaciens, and Salmonella enterica.
The study highlights the potential of exopolysaccharides as natural emulsifiers and antimicrobial agents.
Abstract
Exopolysaccharides (EPSs) from lactic acid bacteria (LAB) are known to have diverse applications in food and pharmaceuticals due to their functional properties. Emulsification is one of the important potentials of microbial polysaccharides, revealing its role as a natural emulsifier. In this study, glucan has been explored for emulsification with spice oils from Xylopia aethiopica (Xae), Monodora myristica (Mm), and Fagara lepreuri (Fl) Cameroon underutilized spices. Emulsifying ability, turbidity, emulsion droplet size, and micrographs of glucan-based spice oil emulsion were studied. The effect of sonication has been studied on droplet size and morphology of the emulsions. Sonication treatment has improved the emulsion stability by converting the larger emulsion droplets into smaller ones. The results of the disk diffusion assay confirmed antibacterial activity of emulsions, exhibiting…
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Taxonomy
TopicsProteins in Food Systems · Polysaccharides Composition and Applications · African Botany and Ecology Studies