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Palmarosa oil-loaded nanoemulsion as a potential biocontrol agent to suppress soft rot
Ji-Hwa Park,Huihyun Shin,Sangbin Kim,Yoonjee Chang,Jee-Young Imm 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
The potential of essential oils to suppress soft rot of agricultural products was evaluated and palmarosa oil (Cymbopogon martinii) was selected out of 7 edible essential oils based on minimum inhibitory concentration (MIC) against Pectobacterium carotovorum and sensory impact. Palmarosa oil was formulated as water-dispersible naonoemulsion (PNE) with 1:2 ratio (v/v) of oil and tween 80 using high-intensity ultrasound. PNE was stable with mean diameter of 46 nm and the zeta potential of –13 mV. The particle size of PNE was not significantly changed even after refrigerated storage for 1 month. MIC of PNE was 600 ppm and PNE killed almost all the bacteria in about 10 min in microbial deactivation kinetic assay. Antioxidant activity determined by TBHP-induced intracellular ROS accumulation in HepG2 hepatoma cells was significantly enhanced by conversion of palmarosa oil into a nanoemulsion. Based on the results, PNE can be developed as edible coating ingredient to control postharvest decay such as soft rot.