# Enhanced antibacterial potential of exopolysaccharide-stabilized spice oil emulsions against foodborne pathogens **Authors:** Jahnavi Kumari Singh, Steve Djiazet, Palanisamy Bruntha Devi, Horliane Nzali Ghomdim, G. Bhanuprakash Reddy, Digambar Kavitake, Prathapkumar Halady Shetty PMC · DOI: 10.3389/fnut.2025.1624274 · 2025-07-15 ## 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. ## Key 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 high antibacterial efficiencies against food pathogens Listeria monocytogenes 1143, Shewanella putrefaciens 8104, and Salmonella enterica 950. This study underscores the potential of EPS as a natural emulsifying agent in food preservation, pharmaceuticals, and antimicrobial applications. Emulsification of glucan exopolysaccharide with the Cameroonian spice oils and their anti-microbial potentials. ## Linked entities - **Species:** Xylopia aethiopica (taxon 1317910), Monodora myristica (taxon 296852) ## Full-text entities - **Diseases:** foodborne illness (MESH:D005517), PD (MESH:D010300) - **Chemicals:** eugenol (MESH:D005054), lecithin (MESH:D054709), phosphate (MESH:D010710), oil (MESH:D009821), gum arabic (MESH:D006170), glucose (MESH:D005947), polysaccharides (MESH:D011134), Iron (MESH:D007501), Cephoxitin (MESH:D002440), water (MESH:D014867), Tween 20 (MESH:D011136), salt (MESH:D012492), Glucan (MESH:D005936), Essential oils (MESH:D009822), thymol (MESH:D013943), EPSs (-), saponins (MESH:D012503), hexane (MESH:D006586), agar (MESH:D000362) - **Species:** Bacillus subtilis (species) [taxon 1423], Leptospira sp. AB (species) [taxon 103236], Cinnamomum verum (Ceylon cinnamon, species) [taxon 128608], Xylopia aethiopica (species) [taxon 1317910], Salmonella enterica (species) [taxon 28901], Escherichia coli (E. coli, species) [taxon 562], Enterococcus hirae (species) [taxon 1354], Listeria monocytogenes (species) [taxon 1639], Syzygium aromaticum (clove, species) [taxon 219868], Shewanella putrefaciens (species) [taxon 24], Citrus (genus) [taxon 2706], Monodora myristica (species) [taxon 296852], Salvia rosmarinus (rosemary, species) [taxon 39367], Origanum vulgare (oregano, species) [taxon 39352] ## Figures 5 figures with captions in the complete paper: https://tomesphere.com/paper/PMC12303990/full.md --- Source: https://tomesphere.com/paper/PMC12303990