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<p>The utilization of essential oils (EOs) as natural antimicrobial agents in food preservation has encountered challenges because of their hydrophobic nature, leading to reduced solubility and efficacy when added to perishable products like fruit juices. To address this issue, an exclusive essential oil-Chitosan nanoemulsion (EO-CNE) was developed using Chitosan, orange oil, Tween 80, and acetic acid to enhance its stability and antimicrobial effectiveness. The NE, with a 1:5 ratio of oil to emulsifier, exhibited stability for 48 days, maintaining a Z-average droplet diameter of 161&#xa0;nm and a 12.55-nm hydrodynamic particle size with 93.3% intensity even after different thermodynamic cycles. FTIR analysis revealed a new peak at 1734.64&#xa0;cm<sup>− 1</sup> revealing C = O group, indicating successful interactions between the components. Evaluation of the spoilage yeast <i>Saccharomyces cerevisiae</i> showed significant antimicrobial activity. An inverse relationship between EO-CNE concentration and yeast growth was evident with a 0.5 ppm concentration showing visible yeast growth inhibition in plate assay. Notably, 100 ppm EO-CNE completely culminated the growth of yeast cells after 24&#xa0;h of incubation in potato dextrose broth akin to sodium benzoate, a standard preservative. MATH assay revealed EO-CNE mediated enhancement of yeast cell hydrophobicity (45%) compared with untreated yeast cells (26%). Light microscopy indicated decreased budding efficiency with increasing EO-CNE concentration whereas, SEM revealed some magnificent structural changes like yeast ghost cell formation and membrane distortion leading to yeast cell disruption at higher EO-CNE concentrations. These findings affirm the bioefficacy of EO-CNE for controlling fruit juice spoilage yeast, <i>S. cerevisiae</i> and may offer a natural alternative to synthetic preservatives while addressing the solubility and stability challenges of essential oils.</p>

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Design and Bioefficacy of Orange Essential Oil-Chitosan Nanoemulsion Against Fruit Juice Spoilage Yeast Saccharomyces Cerevisiae

  • 期刊论文

  • 发表日期：

    2026年4月15日

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  • Anamika Jha,
  • Amatulla Sadabar,
  • Divyesh Patel,
  • Janki K. Patel,
  • Nidhi Patel,
  • Sanjay Panjabi

摘要

The utilization of essential oils (EOs) as natural antimicrobial agents in food preservation has encountered challenges because of their hydrophobic nature, leading to reduced solubility and efficacy when added to perishable products like fruit juices. To address this issue, an exclusive essential oil-Chitosan nanoemulsion (EO-CNE) was developed using Chitosan, orange oil, Tween 80, and acetic acid to enhance its stability and antimicrobial effectiveness. The NE, with a 1:5 ratio of oil to emulsifier, exhibited stability for 48 days, maintaining a Z-average droplet diameter of 161 nm and a 12.55-nm hydrodynamic particle size with 93.3% intensity even after different thermodynamic cycles. FTIR analysis revealed a new peak at 1734.64 cm− 1 revealing C = O group, indicating successful interactions between the components. Evaluation of the spoilage yeast Saccharomyces cerevisiae showed significant antimicrobial activity. An inverse relationship between EO-CNE concentration and yeast growth was evident with a 0.5 ppm concentration showing visible yeast growth inhibition in plate assay. Notably, 100 ppm EO-CNE completely culminated the growth of yeast cells after 24 h of incubation in potato dextrose broth akin to sodium benzoate, a standard preservative. MATH assay revealed EO-CNE mediated enhancement of yeast cell hydrophobicity (45%) compared with untreated yeast cells (26%). Light microscopy indicated decreased budding efficiency with increasing EO-CNE concentration whereas, SEM revealed some magnificent structural changes like yeast ghost cell formation and membrane distortion leading to yeast cell disruption at higher EO-CNE concentrations. These findings affirm the bioefficacy of EO-CNE for controlling fruit juice spoilage yeast, S. cerevisiae and may offer a natural alternative to synthetic preservatives while addressing the solubility and stability challenges of essential oils.