Enhanced antibacterial potential of exopolysaccharide-stabilized spice oil emulsions against foodborne pathogens
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,...
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Frontiers Media S.A.
2025-07-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1624274/full |
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| author | Jahnavi Kumari Singh Steve Djiazet Palanisamy Bruntha Devi Horliane Nzali Ghomdim G. Bhanuprakash Reddy Digambar Kavitake Digambar Kavitake Prathapkumar Halady Shetty |
| author_facet | Jahnavi Kumari Singh Steve Djiazet Palanisamy Bruntha Devi Horliane Nzali Ghomdim G. Bhanuprakash Reddy Digambar Kavitake Digambar Kavitake Prathapkumar Halady Shetty |
| author_sort | Jahnavi Kumari Singh |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-b489eedd85ea4c9eabec54bc9cd82ca8 |
| institution | Kabale University |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Nutrition |
| spelling | doaj-art-b489eedd85ea4c9eabec54bc9cd82ca82025-08-20T03:27:22ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-07-011210.3389/fnut.2025.16242741624274Enhanced antibacterial potential of exopolysaccharide-stabilized spice oil emulsions against foodborne pathogensJahnavi Kumari Singh0Steve Djiazet1Palanisamy Bruntha Devi2Horliane Nzali Ghomdim3G. Bhanuprakash Reddy4Digambar Kavitake5Digambar Kavitake6Prathapkumar Halady Shetty7Department of Food Science and Technology, Pondicherry University, Pondicherry, IndiaUniversité de Lorraine, CNRS, LRGP, Nancy, FranceDepartment of Food Science and Technology, Pondicherry University, Pondicherry, IndiaBioprocess Laboratory, Department of Food Process and Quality Control, University Institute of Technology (IUT), University of Ngaoundere, Ngaoundere, Adamaoua, CameroonDivision of Biochemistry, ICMR - National Institute of Nutrition, Hyderabad, IndiaDepartment of Food Science and Technology, Pondicherry University, Pondicherry, IndiaDivision of Biochemistry, ICMR - National Institute of Nutrition, Hyderabad, IndiaDepartment of Food Science and Technology, Pondicherry University, Pondicherry, IndiaExopolysaccharides (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.https://www.frontiersin.org/articles/10.3389/fnut.2025.1624274/fullglucan exopolysaccharidespice oilemulsionsantimicrobial activityfood preservation |
| spellingShingle | Jahnavi Kumari Singh Steve Djiazet Palanisamy Bruntha Devi Horliane Nzali Ghomdim G. Bhanuprakash Reddy Digambar Kavitake Digambar Kavitake Prathapkumar Halady Shetty Enhanced antibacterial potential of exopolysaccharide-stabilized spice oil emulsions against foodborne pathogens Frontiers in Nutrition glucan exopolysaccharide spice oil emulsions antimicrobial activity food preservation |
| title | Enhanced antibacterial potential of exopolysaccharide-stabilized spice oil emulsions against foodborne pathogens |
| title_full | Enhanced antibacterial potential of exopolysaccharide-stabilized spice oil emulsions against foodborne pathogens |
| title_fullStr | Enhanced antibacterial potential of exopolysaccharide-stabilized spice oil emulsions against foodborne pathogens |
| title_full_unstemmed | Enhanced antibacterial potential of exopolysaccharide-stabilized spice oil emulsions against foodborne pathogens |
| title_short | Enhanced antibacterial potential of exopolysaccharide-stabilized spice oil emulsions against foodborne pathogens |
| title_sort | enhanced antibacterial potential of exopolysaccharide stabilized spice oil emulsions against foodborne pathogens |
| topic | glucan exopolysaccharide spice oil emulsions antimicrobial activity food preservation |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1624274/full |
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