Enhanced Properties and Biological Activities of Heracleum persicum Extract via Nanoemulsification and Nanoencapsulation: Anti-Listeria Effects, Cytotoxicity, and Applications in Traditional Cheese

Active plant extracts such as Heracleum persicum can be incorporated into food products and pharmaceutical formulations using advanced techniques such as nanoemulsion and nanoencapsulation. This study is aimed at determining the size and morphology of nanoemulsions (NEHP) and nanoencapsulations (NCHP) of H. persicum hydroethanolic extract (HP) and evaluating their antibacterial and anticancer properties. Additionally, the effects of these formulations on the qualitative properties of traditional cheese during refrigerated storage were assessed. Results from dynamic light scattering (DLS) and transmission electron microscopy (TEM) revealed consistent particle characteristics. FTIR analysis indicated the presence of various functional groups in the biomolecules surrounding the nanoparticles. After 48 h, NEHP and HP (500 mg/mL) reduced the viability of cancer and normal cells by approximately 80% and 75%, respectively. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values ranged from 7.8 to 250 mg/mL and 15.6 to 500 mg/mL, respectively. At a 2× MIC concentration, NCHP exhibited the highest inhibition of biofilm formation by Listeria monocytogenes ATCC 7644 (LSTD) (72.5%) and a food isolate (LIFF) (70.3%). Incorporation of 2% NCHP into traditional cheese kept the total bacterial count (TBC) below 1.5 log CFU/g during storage. Furthermore, NCHP-coated samples exhibited the lowest levels of LSTD, LIFF, molds and yeasts, and coliforms. During storage, samples treated with 2% HP and 1% NEHP showed the lowest pH and titratable acidity (TA), respectively. The HP coating also improved the overall sensory acceptability of the cheese samples.