{"title":"维生素E包封柠檬草油纳米乳对革兰氏阴性菌和革兰氏阳性菌的抑菌研究","authors":"Veda Prakash, Vaishakh Nair, Lipika Parida","doi":"10.1002/cjce.25610","DOIUrl":null,"url":null,"abstract":"<p>The current study assessed the antibacterial properties of vitamin E nanoemulsions, synthesized using a low-energy phase inversion emulsification method. The nanoemulsions were characterized through particle size analysis, and their antimicrobial efficacy was assessed against the bacteria <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> by disc diffusion method. The mechanisms underlying the antibacterial activity were investigated through scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR). The vitamin E nanoemulsions demonstrated significant antibacterial activity against both bacterial strains. Specifically, the zone inhibition diameters for <i>S. aureus</i> and <i>E. coli</i> increased by 5.68 times and 2.61 times, respectively, compared to the pure vitamin E component. The incorporation of Tween 80 as a surfactant resulted in a reduction of the antibacterial properties of the nanoemulsions. Furthermore, the study found that the vitamin E encapsulated lemongrass oil nanoemulsion demonstrated higher antibacterial activity to <i>S. aureus</i> and <i>E. coli</i> when compared to other nanoemulsions. The nanoemulsions exhibited significantly greater resistance to <i>S. Aureus</i> as compared to <i>E. coli</i>. SEM and FTIR analyses revealed that the nanoemulsions induced alterations in bacterial cell membrane permeability and surface characteristics. These results confirmed the mechanism of vitamin E nanoemulsions antibacterial activity and established a crucial base for their potential use in food matrices.</p>","PeriodicalId":9400,"journal":{"name":"Canadian Journal of Chemical Engineering","volume":"103 8","pages":"3739-3750"},"PeriodicalIF":1.6000,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Antibacterial studies of vitamin E encapsulated lemongrass oil nanoemulsions against gram-negative and gram-positive bacteria\",\"authors\":\"Veda Prakash, Vaishakh Nair, Lipika Parida\",\"doi\":\"10.1002/cjce.25610\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The current study assessed the antibacterial properties of vitamin E nanoemulsions, synthesized using a low-energy phase inversion emulsification method. The nanoemulsions were characterized through particle size analysis, and their antimicrobial efficacy was assessed against the bacteria <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> by disc diffusion method. The mechanisms underlying the antibacterial activity were investigated through scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR). The vitamin E nanoemulsions demonstrated significant antibacterial activity against both bacterial strains. Specifically, the zone inhibition diameters for <i>S. aureus</i> and <i>E. coli</i> increased by 5.68 times and 2.61 times, respectively, compared to the pure vitamin E component. The incorporation of Tween 80 as a surfactant resulted in a reduction of the antibacterial properties of the nanoemulsions. Furthermore, the study found that the vitamin E encapsulated lemongrass oil nanoemulsion demonstrated higher antibacterial activity to <i>S. aureus</i> and <i>E. coli</i> when compared to other nanoemulsions. The nanoemulsions exhibited significantly greater resistance to <i>S. Aureus</i> as compared to <i>E. coli</i>. SEM and FTIR analyses revealed that the nanoemulsions induced alterations in bacterial cell membrane permeability and surface characteristics. These results confirmed the mechanism of vitamin E nanoemulsions antibacterial activity and established a crucial base for their potential use in food matrices.</p>\",\"PeriodicalId\":9400,\"journal\":{\"name\":\"Canadian Journal of Chemical Engineering\",\"volume\":\"103 8\",\"pages\":\"3739-3750\"},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2025-01-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Canadian Journal of Chemical Engineering\",\"FirstCategoryId\":\"5\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cjce.25610\",\"RegionNum\":4,\"RegionCategory\":\"工程技术\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Journal of Chemical Engineering","FirstCategoryId":"5","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cjce.25610","RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Antibacterial studies of vitamin E encapsulated lemongrass oil nanoemulsions against gram-negative and gram-positive bacteria
The current study assessed the antibacterial properties of vitamin E nanoemulsions, synthesized using a low-energy phase inversion emulsification method. The nanoemulsions were characterized through particle size analysis, and their antimicrobial efficacy was assessed against the bacteria Staphylococcus aureus and Escherichia coli by disc diffusion method. The mechanisms underlying the antibacterial activity were investigated through scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR). The vitamin E nanoemulsions demonstrated significant antibacterial activity against both bacterial strains. Specifically, the zone inhibition diameters for S. aureus and E. coli increased by 5.68 times and 2.61 times, respectively, compared to the pure vitamin E component. The incorporation of Tween 80 as a surfactant resulted in a reduction of the antibacterial properties of the nanoemulsions. Furthermore, the study found that the vitamin E encapsulated lemongrass oil nanoemulsion demonstrated higher antibacterial activity to S. aureus and E. coli when compared to other nanoemulsions. The nanoemulsions exhibited significantly greater resistance to S. Aureus as compared to E. coli. SEM and FTIR analyses revealed that the nanoemulsions induced alterations in bacterial cell membrane permeability and surface characteristics. These results confirmed the mechanism of vitamin E nanoemulsions antibacterial activity and established a crucial base for their potential use in food matrices.
期刊介绍:
The Canadian Journal of Chemical Engineering (CJChE) publishes original research articles, new theoretical interpretation or experimental findings and critical reviews in the science or industrial practice of chemical and biochemical processes. Preference is given to papers having a clearly indicated scope and applicability in any of the following areas: Fluid mechanics, heat and mass transfer, multiphase flows, separations processes, thermodynamics, process systems engineering, reactors and reaction kinetics, catalysis, interfacial phenomena, electrochemical phenomena, bioengineering, minerals processing and natural products and environmental and energy engineering. Papers that merely describe or present a conventional or routine analysis of existing processes will not be considered.