Nanoencapsulation of Zataria multiflora essential oil preparation and characterization with enhanced antifungal activity for controlling Botrytis cinerea, the causal agent of gray mould disease

Mechanisms of slow-release antibacterial properties in chitosan‑titanium dioxide stabilized perilla essential oil Pickering emulsions: Focusing on oil-water interfacial behaviors

Perilla essential oil (PLEO) offers benefits for food preservation and healthcare, yet its instability restricts its applications. In this study, chitosan (CS) and TiO2 used to prepare composite particles. TiO2, after being modified with sodium laurate (SL), was successfully introduced at 0.1 %-3 % into the CS matrix. The resulting CS-SL-TiO2 composite particles can be formed by intertwining and rearranging through intramolecular and intermolecular interactions, and form an O/W interface with stability and viscoelasticity. The Pickering emulsions stabilized by these particles exhibit non-Newtonian pseudoplastic behavior, shear-thinning properties, and slow-release characteristics, along with antibacterial activity. Emulsions with 0.5 % and 1 % CS-SL-TiO2 composites demonstrated superior antibacterial effects against Escherichia coli and Staphylococcus aureus. The study revealed that all emulsions undergo Fickian diffusion and a sustained release of PLEO, with the Ritger-Peppas model best describing this release mechanism. The slow-release behaviors positively correlates with interfacial pressure, composite particle size, composite particle potential, composite contact angle, emulsion particle size and emulsion potential, but negatively correlates with diffusion rate, penetration rate, release kinetics and release rate. The findings lay groundwork for developing slow-release antimicrobial emulsions within polysaccharide matrices, showcasing promise for antimicrobial packaging solutions and enhanced food preservation techniques.

Mesoporous silica nanoparticles: A versatile platform for encapsulation and delivery of essential oils for food applications

Essential oils (EOs) are biologically active and volatile substances that have found widespread applications in the food, cosmetics, and pharmaceutical industries. However, there are some challenges to their commercial utilization due to their high volatility, susceptibility to degradation, and hydrophobicity. In their free form, EOs can quickly evaporate, as well as undergo degradation reactions like oxidation, isomerization, dehydrogenation, or polymerization when exposed to light, heat, or air. Encapsulating EOs within mesoporous silica nanoparticles (MSNPs) could overcome these limitations and thereby broaden their usage. MSNPs may endow protection and slow-release properties to EOs, thereby extending their stability, enhancing their efficacy, and improving their dispersion in aqueous environments. This review explores and compares the design and development of different MSNP-based nanoplatforms to encapsulate, protect, and release EOs. Initially, a brief overview of the various types of available MSNPs, their properties, and their synthesis methods is given to better understand their roles as carriers for EOs. Several encapsulation technologies are then examined, including solvent-based and solvent-free methods. The suitability of each technology for EO encapsulation, as well as its impact on their stability and release, is discussed in detail. Opportunities and challenges for using EO-loaded MSNPs as preservatives, flavor enhancers, and antimicrobial agents in the food industry are then highlighted. Overall, this review aims to bridge a knowledge gap by providing a thorough understanding of EO encapsulation within MSNPs, which should facilitate the application of this technology in the food industry.

Exploring the power of nitric oxide and nanotechnology for prolonging postharvest shelf-life and enhancing fruit quality

Nitric oxide (NO) is a versatile signaling molecule that plays a crucial role in regulating postharvest fruit quality. The utilization of NO donors to elevate endogenous NO levels and induce NO-mediated responses represents a promising strategy for extending fruit shelf-life after harvest. However, the effectiveness of NO treatment is influenced by various factors, including formulation and application methods. In this review, we investigate the impact of NO supply on different fruits, aiming to prolong postharvest shelf-life and enhance fruit quality. Furthermore, we delve into the underlying mechanisms of NO action, particularly its interactions with ethylene and reactive oxygen species (ROS). Excitingly, we also highlight the emerging field of nanotechnology in postharvest applications, discussing the use of nanoparticles as a novel approach for achieving sustained release of NO and enhancing its effects. By harnessing the potential of nanotechnology, our review is a starting point to help identify gaps and future directions in this important, emerging field.

Nano-immunomodulators: prospective applications to combat drug resistant bacterial infections and related complications

Antimicrobial resistance (AMR) is a growing problem in our healthcare sector, it can make infections more difficult and expensive to treat and lead to treatment failure and increased risk of death. Currently, at least 700,000 people worldwide die each year from AMR. Alternative methods for mitigating drug-resistant bacterial infections are desperately needed because of the unacceptably low rate of conventional antibiotic discovery. Therefore, the implementation of various therapeutic strategies is necessary to deal with drug-resistant bacteria and immunomodulation is one of them which is highly encouraged through various studies. Immunomodulators are different biological or synthetic substances that possess the capability of inducing, suppressing, or overall modulating the innate and adaptive immune system. Some phytochemicals, including flavonoids, glycosides, polysaccharides, terpenoids, essential oils, peptides, synthetic molecules, and synthetic biomaterials, can play a crucial role in the fight against bacterial infections directly or indirectly by enhancing the activity of existing antibiotics or by boosting immunity. Nanotechnology can be used to modulate immune responses through various fabrication methods and strategies of design and for drug formulation by encapsulating potential compounds/molecules in the form of nanoparticles and by surface modification or capping of nanomaterials. This approach can improve drug solubility, stability, and bioavailability, reduce toxicity, and help to increase the effectiveness of drugs against resistant microorganisms. This review aims to provide current developments in the field of immunomodulators of different origins that can be combined with nanotechnology and exploited as potential future drugs or adjuvants to fight drug-resistant bacterial pathogens.

Characterization and bio-functional performance of chitosan/poly (vinyl alcohol)/trans-cinnamaldehyde ternary biopolymeric films

Bioactive films of chitosan (CS)/polyvinyl alcohol (PVA)/trans-cinnamaldehyde (CIN) were prepared by co-blending, and the impact of varying concentrations (0.5, 1.0 and 1.5 %) of CIN on the physicochemical properties of the ternary films was investigated. The ATR/FT-IR analysis revealed that the bioactive film is modulated by Schiff base (C=N) and hydrogen-bond interactions of CS, PVA, and CIN. Inclusion of CIN into the film improved mechanical properties with tensile strength increased from 0.5 % (68.52 MPa) to 1.5 % (76.95 MPa). The presence of CIN within the CS/PVA film also remarkably affected oxygen permeability and improved light transmittance. Additionally, the water barrier and contact angle properties were improved with increasing CIN content. The morphology of the CIN-containing films appeared non-stratified and dense when observed by SEM and AFM. Moreover, spore germination and in vitro assays confirmed strong antifungal activity of the CIN-containing film against P. italicum (~90 %) and B. cinerea (~85 %). The ternary films also exhibited excellent antioxidant activity, as evidenced by DPPH radical scavenging activity (31.43 %) and ferric reducing power (OD700 nm = 0.172) at the highest CIN concentration tested. Thus, this bioactive CIN films are proposed as a versatile packaging material for the food industry.

Formulated chitosan-sodium tripolyphosphate nanoparticles for co-encapsulation of ellagic acid and anti-inflammatory peptide: characterization, stability and anti-inflammatory activity

BACKGROUND

Chitosan (CS) and tripolyphosphate (TPP) can be combined in the development of a material with synergistic properties and promising potential for the conservation of food products. In this study, ellagic acid (EA) and anti-inflammatory peptide (FPL)-loaded CS nanoparticles (FPL/EA NPs) were prepared using the ionic gelation method and optimal preparation conditions were obtained through a single factor design.

RESULTS

The synthesized nanoparticles (NPs) were characterized using a scanning electron microscope (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC). Nanoparticles were spherical, with an average size of 308.33 ± 4.61 nm, a polydispersity index (PDI) of 0.254, a zeta potential of +31.7 ± 0.08 mV, and a high encapsulation capacity (22.16 ± 0.79%). An in vitro release study showed that EA/FPL had a sustainable release from FPL/EA NPs. The stability of the FPL/EA NPs was evaluated for 90 days at 0, 25, and 37 °C. Significant anti-inflammatory activity of FPL/EA NPs was verified by nitric oxide (NO) and tumor necrosis factor-α (TNF-α) reduction.

CONCLUSION

These characteristics support the use of CS nanoparticles to encapsulate EA and FPL and improve their bioactivity in food products. © 2023 Society of Chemical Industry.

Silene uniflora Extracts for Strawberry Postharvest Protection

Halophytes are gaining considerable attention due to their applications in saline agriculture, phytoremediation, medicine, and secondary metabolite production. This study investigated the bioactive components present in Silene uniflora (sea campion) hydromethanolic extract, and their antimicrobial activity was evaluated both in vitro and ex situ against two strawberry phytopathogens, namely Botrytis cinerea (grey mold) and Colletotrichum nymphaeae (anthracnose fruit rot). The main identified phytochemicals were mome inositol, saturated fatty acid esters, and cyclotetracosane. In vitro tests demonstrated complete inhibition of the growth of B. cinerea and C. nymphaeae at extract concentrations of 1000 and 1500 μg·mL^-1, respectively, with an activity comparable to that of fosetyl-Al and substantially higher than that of azoxystrobin. This activity was improved upon conjugation with chitosan oligomers (COS), yielding inhibition values of 750 and 1000 μg·mL^-1. The COS-S. uniflora conjugate complexes were then tested as protective treatments for postharvest storage of strawberry fruit, resulting in high protection against artificially inoculated B. cinerea and C. nymphaeae at doses of 3750 and 5000 μg·mL^-1, respectively. The reported results open the door to the valorization of this halophyte as a source of biorationals for strawberry protection.

Chitosan based encapsulation of Valeriana officinalis essential oil as edible coating for inhibition of fungi and aflatoxin B1 contamination, nutritional quality improvement, and shelf life extension of Citrus sinensis fruits

In this study, a novel chitosan nanoemulsion coating embedded with Valeriana officinalis essential oil (Ne-VOEO) was synthesized in order to improve the postharvest quality of Citrus sinensis fruits against infesting fungi, and aflatoxin B₁ (AFB₁) mediated nutritional deterioration. The developed nanoemulsion was characterized through SEM, FTIR, XRD, and DLS analyses. The nanoemulsion showed controlled delivery of VOEO responsible for effective inhibition of Aspergillus flavus, A. niger, A. versicolor, Penicillium italicum, and Fusarium oxysporum growth at 6.5, 5.0, 4.0, 5.5, and 3.5 μL/mL, respectively and AFB₁ production at 5.0 μL/mL. The biochemical and molecular mechanism of aflatoxigenic A. flavus inhibition, and AFB₁ diminution was associated with impairment in ergosterol biosynthesis, methylglyoxal production, and stereo-spatial binding of valerianol in the cavity of Ver-1 protein. During in vivo investigation, Ne-VOEO coating potentially restrained the weight loss, and respiratory rate of C. sinensis fruits with delayed degradation of soluble solids, titrable acidity, pH, and phenolic contents along with maintenance of SOD, CAT, APX activities (p < 0.05) and sensory attributes under specific storage conditions. Based on overall findings, Ne-VOEO nanoemulsion could be recommended as green, and smart antifungal coating agent in prolonging the shelf-life of stored fruits with enhanced AFB₁ mitigation.

Chitosan nanocarriers containing essential oils as a green strategy to improve the functional properties of chitosan: A review

Large amounts of agricultural waste, especially marine product waste, are produced annually. These wastes can be used to produce compounds with high-added value. Chitosan is one such valuable product that can be obtained from crustacean wastes. Various biological activities of chitosan and its derivatives, especially antimicrobial, antioxidant, and anticancer properties, have been confirmed by many studies. The unique characteristics of chitosan, especially chitosan nanocarriers, have led to the expansion of using chitosan in various sectors, especially in biomedical sciences and food industries. On the other hand, essential oils, known as volatile and aromatic compounds of plants, have attracted the attention of researchers in recent years. Like chitosan, essential oils have various biological activities, including antimicrobial, antioxidant, and anticancer. In recent years, one of the ways to improve the biological properties of chitosan is to use essential oils encapsulated in chitosan nanocarriers. Among the various biological activities of chitosan nanocarriers containing essential oils, most studies conducted in recent years have been in the field of antimicrobial activity. It was documented that the antimicrobial activity was increased by reducing the size of chitosan particles in the nanoscale. In addition, the antimicrobial activity was intensified when essential oils were in the structure of chitosan nanoparticles. Essential oils can increase the antimicrobial activity of chitosan nanoparticles with synergistic effects. Using essential oils in the structure of chitosan nanocarriers can also improve the other biological properties (antioxidant and anticancer activities) of chitosan and increase the application fields of chitosan. Of course, using essential oils in chitosan nanocarriers for commercial use requires more studies, including stability during storage and effectiveness in real environments. This review aims to overview recent studies on the biological effects of essential oils encapsulated in chitosan nanocarriers, with notes on their biological mechanisms.

Application of chitosan nanoparticles in quality and preservation of postharvest fruits and vegetables: A review

Chitosan is an interesting alternative material for packaging development due to its biodegradability. However, its poor mechanical properties and low permeability limit its actual applications. Chitosan nanoparticles (CHNPs) have emerged as a suitable solution to overcome these intrinsic limitations. In this review, all studies regarding the use of CHNPs to extend the shelf life and improve the quality of postharvest products are covered. The characteristics of CHNPs and their combinations with essential oils and metals, along with their effects on postharvest products, are compared and discussed throughout the manuscript. CHNPs enhanced postharvest antioxidant capacity, extended shelf life, increased nutritional quality, and promoted tolerance to chilling stress. Additionally, the CHNPs reduced the incidence of postharvest phytopathogens. In most instances, smaller CHNPs (<150 nm) conferred higher benefits than larger ones (>150 nm). This was likely a result of the greater plant tissue penetrability and surface area of the smaller CHNPs. The CHNPs were either applied after preparing an emulsion or incorporated into a film, with the latter often exhibiting greater antioxidant and antimicrobial activities. CHNPs were used to encapsulate essential oils, which could be released over time and may enhance the antioxidant and antimicrobial properties of the CHNPs. Even though most applications were performed after harvest, preharvest application had longer lasting effects.

The use of essential oils in chitosan or cellulose-based materials for the production of active food packaging solutions: a review

In recent decades, interest in sustainable food packaging systems with additional functionality, able to increase the shelf life of products, has grown steadily. Following this trend, the present review analyzes the state of the art of this active renewable packaging. The focus is on antimicrobial systems containing nanocellulose and chitosan, as support for the incorporation of essential oils. These are the most sustainable and readily available options to produce completely natural active packaging materials. After a brief overview of the different active packaging technologies, the main features of nanocellulose, chitosan, and of the different essential oils used in the field of active packaging are introduced and described. The latest findings about the nanocellulose- and chitosan-based active packaging are then presented. The antimicrobial effectiveness of the different solutions is discussed, focusing on their effect on other material properties. The effect of the different inclusion strategies is also reviewed considering both in vivo and in vitro studies, in an attempt to understand more promising solutions and possible pathways for further development. In general, essential oils are very successful in exerting antimicrobial effects against the most diffused gram-positive and gram-negative bacteria, and affecting other material properties (tensile strength, water vapor transmission rate) positively. Due to the wide variety of biopolymer matrices and essential oils available, it is difficult to create general guidelines for the development of active packaging systems. However, more attention should be dedicated to sensory analysis, release kinetics, and synergetic action of different essential oils to optimize the active packaging on different food products. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Synthesis, characterization and in vitro digestion of folate conjugated chitosan-loaded proanthocyanidins nanoparticles

Proanthocyanidins have significant biological activity and pharmacological effects and are widely used in food, medicine, and cosmetics. Chitosan nanoparticles loaded with proanthocyanidins have been proven to improve their biological activity. Given some deficiencies of chitosan (CS), the modification of chitosan by folic acid (FA) can obtain new variants with different functions. For this objective, the folic acid conjugated chitosan was designed, and in vitro properties of proanthocyanidins loaded nanoparticles were studied systemically. Firstly, folic acid-chitosan conjugate (FA-CS) was synthesized and characterized. Folate-coupled chitosan-loaded proanthocyanidin nanoparticles (PC-CS/FA-NPs) were prepared by ionic gelation technique using FA-CS as a carrier. The successful nanoparticle synthesis was characterized by dynamic light scattering (DLS) techniques and Fourier transform infrared (FT-IR) spectroscopy. The synthesized nanoparticles exhibited a spherical shape and smooth and uniform distribution features with a size range of less than 300 nm, as observed by a scanning electron microscope (SEM). Meanwhile, PC-CS/FA-NPs had good thermal and gastrointestinal digestive stability and had a protective effect on AAPH-induced erythrocyte oxidative hemolysis. In conclusion, folic acid decorated chitosan nanoparticles improved the stability and bioavailability of proanthocyanidins in gastrointestinal digestion.

Valorisation of Micro/Nanoencapsulated Bioactive Compounds from Plant Sources for Food Applications Towards Sustainability

The micro- and nanoencapsulation of bioactive compounds has resulted in a large improvement in the food, nutraceutical, pharmaceutical, and agriculture industries. These technologies serve, on one side, to protect, among others, vitamins, minerals, essential fatty acids, polyphenols, flavours, antimicrobials, colorants, and antioxidants, and, on the other hand, to control the release and assure the delivery of the bioactive compounds, targeting them to specific cells, tissues, or organs in the human body by improving their absorption/penetration through the gastrointestinal tract. The food industry has been applying nanotechnology in several ways to improve food texture, flavour, taste, nutrient bioavailability, and shelf life using nanostructures. The use of micro- and nanocapsules in food is an actual trend used mainly in the cereal, bakery, dairy, and beverage industries, as well as packaging and coating. The elaboration of bio capsules with high-value compounds from agro-industrial by-products is sustainable for the natural ecosystem and economically interesting from a circular economy perspective. This critical review presents the principal methodologies for performing micro- and nanoencapsulation, classifies them (top-down and/or bottom-up), and discusses the differences and advantages among them; the principal types of encapsulation systems; the natural plant sources, including agro-industrial by-products, of bioactive compounds with interest for the food industry to be encapsulated; the bioavailability of encapsulates; and the main techniques used to analyse micro- and nanocapsules. Research work on the use of encapsulated bioactive compounds, such as lycopene, hydroxytyrosol, and resveratrol, from agro-industrial by-products must be further reinforced, and it plays an important role, as it presents a high potential for the use of their antioxidant and/or antimicrobial activities in food applications and, therefore, in the food industry. The incorporation of these bioactive compounds in food is a challenge and must be evaluated, not only for their nutritional aspect, but also for the chemical safety of the ingredients. The potential use of these products is an available economical alternative towards a circular economy and, as a consequence, sustainability.

Essential Oils Encapsulated in Zeolite Structures as Delivery Systems (EODS): An Overview

Essential oils (EO) obtained from plants have proven industrial applications in the manufacturing of perfumes and cosmetics, in the production and flavoring of foods and beverages, as therapeutic agents in aromatherapy, and as the active principles or excipients of medicines and pharmaceutics due to their olfactory, physical-chemical, and biological characteristics. On behalf of the new paradigm of a more natural and sustainable lifestyle, EO are rather appealing due to their physical, chemical, and physiological actions in human beings. However, EO are unstable and susceptible to degradation or loss. To tackle this aspect, the encapsulation of EO in microporous structures as zeolites is an attractive solution, since these host materials are cheap and non-toxic to biological environments. This overview provides basic information regarding essential oils, including their recognized benefits and functional properties. Current progress regarding EO encapsulation in zeolite structures is also discussed, highlighting some representative examples of essential oil delivery systems (EODS) based on zeolites for healthcare applications or aromatherapy.

Nano-Encapsulation of Citrus Essential Oils: Methods and Applications of Interest for the Food Sector

Citrus essential oils possess many health-promoting benefits and properties of high interest in the food and agri-food sector. However, their large-scale application is limited by their sensitivity to environmental factors. Nanostructures containing citrus essential oils have been developed to overcome the high volatility and instability of essential oils with respect to temperature, pH, UV light, etc. Nanostructures could provide protection for essential oils and enhancement of their bioavailability and biocompatibility, as well as their biological properties. Nano-encapsulation is a promising method. The present review is mainly focused on methods developed so far for the nano-encapsulation of citrus essential oils, with emphasis on lipid-based (including liposomes, solid lipid nanoparticles, nanostructured lipid particles, and nano- and micro-emulsions) and polymer-based nanostructures. The physico-chemical characteristics of the obtained structures, as well as promising properties reported, with relevance for the food sector are also discussed.

Green chemistry principles for the synthesis of anti fungal active gum acacia-gold nanocomposite - natamycin (GA-AuNC-NT) against food spoilage fungal strain Aspergillus ochraceopealiformis and its marked Congo red dye adsorption efficacy

In this present study, a highly stable gum acacia -gold nanocomposite fabricated with food preservative agent natamycin (GA-AuNC-NT) was prepared via green science principles under in vitro conditions. Various characterisation techniques reveal highly stable structural, functional properties of the synthesised nanocomposite with marked antifungal activity and adsorption efficacy against congo red dye. The antifungal activity was investigated against the fungal strain Aspergillus ochraceopealiformis isolated from spoiled, expired bread. The well diffusion assay, fungal hyphae fragmentation assay and spore germination inhibition assay were used to determine the antifungal activity of the synthesised nanocomposite. Potential antifungal activity of the synthesised nanocomposite was confirmed by recording zone of inhibition, high rate of hyphae fragmentation and marked spore germination inhibition against the tested fungal strain. The molecular mechanism of antifungal activity was studied by measuring oxidative stress marker genes like catalase (CAT), superoxide dismutase (SOD), peroxidase (POD) induction adopting quantitative real-time polymerase chain reaction (q RT-PCR). Among the various treatment, a notable reduction in all the tested marker genes expression was recorded in the nanocomposite treated fungal strain. Release profile studies using different solvents reveals sustained or controlled release of natamycin at the increasing periods. The synthesised nanocomposite's high safety or biocompatibility was evaluated with the Wistar animal model by determining notable changes in behavioural, biochemical, haematological and histopathological parameters. The synthesised nanocomposite did not exhibit any undesirable changes in all the tested parameters confirming the marked biosafety or biocompatibility. The nanocomposite was coated on the bread packaging material. The effect of packaging on the proximate composition, antioxidative enzymes status, and fungal growth of bread samples incubated under the incubation period were studied. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) studies reveal that the nanocomposite was effectively coated on the packaging material without changing size, shape, and functional groups. No changes in the proximate composition and antioxidative enzymes of the packaged bread samples incubated under different incubation periods reveal the nanocomposite's marked safety. The complete absence of the fungal growth also indicates the uniqueness of the nanocomposite. Further, the sorption studies revealed the utilisation of Langmuir mechanism and pseudo II order model successfully The present finding implies that the synthesised nanocomposite can be used as an effective, safe food preservative agent and adsorbent of toxic chemicals.

Recent development in nanoencapsulation and delivery of natural bioactives through chitosan scaffolds for various biological applications

Nowadays, nano/micro-encapsulation as a pioneering technique may significantly improve the bioavailability and durability of Natural bioactives. For this purpose, chitosan as a bioactive cationic natural polysaccharide has been frequently used as a carrier because of its distinct chemical and biological properties, including polycationic nature, biocompatibility, and biodegradability. Moreover, polysaccharide-based nano/micro-formulations are a new and extensive trend in scientific research and development in the disciplines of biomedicine, bioorganic/ medicinal chemistry, pharmaceutics, agrochemistry, and the food industry. It promises a new paradigm in drug delivery systems and nanocarrier formulations. This review aims to summarize current developments in approaches for designing innovative chitosan micro/nano-matrix, with an emphasis on the encapsulation of natural bioactives. The special emphasis led to a detailed integrative scientific achievement of the functionalities and abilities for encapsulating natural bioactives and mechanisms regulated in vitro/in vivo release in various biological/physiological environments.

Preparation, characterization, and biological activity of Cinnamomum cassia essential oil nano-emulsion

To solve the problems of low bioavailability and unstable properties of Cinnamomum cassia Essential oil (CCEO), encapsulation technology was introduced as an effective means to improve its shortcomings. In this study, Cinnamomum cassia Essential oil nano-emulsion (CCEO-NE) was successfully synthesized by the oil-in-water method and characterized by standard analytical methods, including dynamic light scattering (DLS), Scanning electron microscopy (SEM), and Transmission electron microscopy (TEM). The results show that the synthesized CCEO is spherical, smooth in surface, and uniform in shape, with an average particle size of 221.8 ± 1.95 nm, which is amorphous. In this experiment, by simulating the digestion of CCEO-NE in the gastrointestinal tract, it was found that CCEO-NE was undigested in the oral cavity, mainly in the stomach, followed by the small intestine. By understanding the digestion of CCEO-NE, we can improve the potential of CCEO bioavailability in food and drug applications. In addition, through the study of ABTS and DPPH free radicals by CCEO and CCEO-NE, it was found that the antioxidant activity of CCEO-NE was more potent than that of CCEO. When the concentration of CCEO-NE and CCEO is 400 μg/mL, the DPPH free radical scavenging rate is 92.03 ± 0.548% and 80.46 ± 5.811%, respectively. In comparison, ABTS free radical scavenging rate is 90.35 ± 0.480% and 98.44 ± 0.170% when the concentration of CCEO- NE, and CCEO is 75 μg/mL, respectively. The antibacterial test shows that CCEO-NE can inhibit both Gram-positive and Gram-negative bacteria. Among them, CCEO-NE has a stronger antibacterial ability than CCEO, and the maximum inhibition zone diameter of CCEO can reach 15 mm, while that of CCEO-NE can reach 18 mm. Meanwhile, SEM and TEM showed that CCEO-NE treatment destroyed the ultrastructure of bacteria. Generally speaking, we know the situation of CCEO in the gastrointestinal tract. CCEO-NE has more potent antioxidant and antibacterial ability than CCEO. Our research results show that whey protein is an effective packaging strategy that can improve the effectiveness, stability, and even bioavailability of CCEO in various applications, including food and health care industries.

Targeted delivery and controlled released of essential oils using nanoencapsulation: A review

Essential oils (EOs) contain a complex mixture of volatile and non-volatile molecules with diverse biological activities, including flavoring, antioxidant, antimicrobial, and nutraceutical properties. As a result, EOs have numerous potential applications in the agriculture, food, and pharmaceutical industries. However, their hydrophobicity, chemical instability, and volatility pose a challenge for many of their applications. These challenges can often be overcome by encapsulation EOs in colloidal delivery systems. Over the last decade or so, nanoencapsulation and microencapsulation technologies have been widely explored for their potential to improve the handling, dispersibility, and stability of hydrophobic substances, as well as to control their release profiles (e.g., targeted, triggered, sustained, or burst release). These technologies include emulsification, coacervation, precipitation, spray-drying, spray-cooling, freeze-drying, fluidized bed coating, and extrusion. This article reviews some of the most important developments in EOs encapsulation, the physicochemical mechanisms underlying the behavior of encapsulated EOs, current challenges, and potential applications in the food and biomedical sciences. This review has found that nanoencapsulation has countless of potential advantages for the utilization of EOs in the food industry and can improve their water-dispersibility, food matrix compatibility, chemical stability, volatility, and bioactivity.

Nanoparticles—Attractive Carriers of Antimicrobial Essential Oils

Microbial pathogens are the most prevalent cause of chronic infections and fatalities around the world. Antimicrobial agents including antibiotics have been frequently utilized in the treatment of infections due to their exceptional outcomes. However, their widespread use has resulted in the emergence of multidrug-resistant strains of bacteria, fungi, viruses, and parasites. Furthermore, due to inherent resistance to antimicrobial drugs and the host defence system, the advent of new infectious diseases, chronic infections, and the occurrence of biofilms pose a tougher challenge to the current treatment line. Essential oils (EOs) and their biologically and structurally diverse constituents provide a distinctive, inexhaustible, and novel source of antibacterial, antiviral, antifungal, and antiparasitic agents. However, due to their volatile nature, chemical susceptibility, and poor solubility, their development as antimicrobials is limited. Nanoparticles composed of biodegradable polymeric and inorganic materials have been studied extensively to overcome these limitations. Nanoparticles are being investigated as nanocarriers for antimicrobial delivery, antimicrobial coatings for food products, implantable devices, and medicinal materials in dressings and packaging materials due to their intrinsic capacity to overcome microbial resistance. Essential oil-loaded nanoparticles may offer the potential benefits of synergism in antimicrobial activity, high loading capacity, increased solubility, decreased volatility, chemical stability, and enhancement of the bioavailability and shelf life of EOs and their constituents. This review focuses on the potentiation of the antimicrobial activity of essential oils and their constituents in nanoparticulate delivery systems for a wide range of applications, such as food preservation, packaging, and alternative treatments for infectious diseases.

Nanoencapsulation-Based Edible Coating of Essential Oils as a Novel Green Strategy Against Fungal Spoilage, Mycotoxin Contamination, and Quality Deterioration of Stored Fruits: An Overview

Currently, applications of essential oils for protection of postharvest fruits against fungal infestation and mycotoxin contamination are of immense interest and research hot spot in view of their natural origin and possibly being an alternative to hazardous synthetic preservatives. However, the practical applications of essential oils in broad-scale industrial sectors have some limitations due to their volatility, less solubility, hydrophobic nature, and easy oxidation in environmental conditions. Implementation of nanotechnology for efficient incorporation of essential oils into polymeric matrices is an emerging and novel strategy to extend its applicability by controlled release and to overcome its major limitations. Moreover, different nano-engineered structures (nanoemulsion, suspension, colloidal dispersion, and nanoparticles) developed by applying a variety of nanoencapsulation processes improved essential oil efficacy along with targeted delivery, maintaining the characteristics of food ingredients. Nanoemulsion-based edible coating of essential oils in fruits poses an innovative green alternative against fungal infestation and mycotoxin contamination. Encapsulation-based coating of essential oils also improves antifungal, antimycotoxigenic, and antioxidant properties, a prerequisite for long-term enhancement of fruit shelf life. Furthermore, emulsion-based coating of essential oil is also efficient in the protection of physicochemical characteristics, viz., firmness, titrable acidity, pH, weight loss, respiration rate, and total phenolic contents, along with maintenance of organoleptic attributes and nutritional qualities of stored fruits. Based on this scenario, the present article deals with the advancement in nanoencapsulation-based edible coating of essential oil with efficient utilization as a novel safe green preservative and develops a green insight into sustainable protection of fruits against fungal- and mycotoxin-mediated quality deterioration.

Trends in Nanotechnology and Its Potentialities to Control Plant Pathogenic Fungi: A Review

Approximately 15-18% of crops losses occur as a result of animal pests, while weeds and microbial diseases cause 34 and 16% losses, respectively. Fungal pathogens cause about 70-80% losses in yield. The present strategies for plant disease control depend transcendently on agrochemicals that cause negative effects on the environment and humans. Nanotechnology can help by reducing the negative impact of the fungicides, such as enhancing the solubility of low water-soluble fungicides, increasing the shelf-life, and reducing toxicity, in a sustainable and eco-friendly manner. Despite many advantages of the utilization of nanoparticles, very few nanoparticle-based products have so far been produced in commercial quantities for agricultural purposes. The shortage of commercial uses may be associated with many factors, for example, a lack of pest crop host systems usage and the insufficient number of field trials. In some areas, nanotechnology has been advanced, and the best way to be in touch with the advances in nanotechnology in agriculture is to understand the major aspect of the research and to address the scientific gaps in order to facilitate the development which can provide a rationale of different nanoproducts in commercial quantity. In this review, we, therefore, described the properties and synthesis of nanoparticles, their utilization for plant pathogenic fungal disease control (either in the form of (a) nanoparticles alone, that act as a protectant or (b) in the form of a nanocarrier for different fungicides), nano-formulations of agro-nanofungicides, Zataria multiflora, and ginger essential oils to control plant pathogenic fungi, as well as the biosafety and limitations of the nanoparticles applications.

Preparation, characterization and biological activity of proanthocyanidin-chitosan nanoparticles

In this study, proanthocyanidin-loaded chitosan nanoparticles (PC-CS-NPs) were produced using ionotropic gelation and characterized using Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and dynamic light scattering (DLS). The synthesized nanoparticles were smaller than 300 nm and had a spherical shape, smooth topography and homogenous morphology as observed through scanning electron microscopy (SEM). In vitro release study showed that proanthocyanidins (PC) had a sustainable release from PC-CS-NPs in different buffer media. PC-CS-NPs had higher or comparable potency in scavenging DPPH and ABTS free radicals as compared to native drugs. Furthermore, PC-CS-NPs also inhibited the growth of four bacteria species, whose degree of inhibition depended on the bacterial strain. The results of SEM confirmed the changes in the microstructure of bacteria. Our findings support the use of chitosan nanoparticles to encapsulate PC and improve its bioactivity in food products.

Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview

The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a novel source of food preservatives. Despite the excellent efficacy of EOs, they have not been widely used in the food industry due to some major intrinsic barriers, such as low water solubility, bioavailability, volatility, and stability in food systems. Recent advances in nanotechnology have the potential to address these existing barriers in order to use EOs as preservatives in food systems at low doses. Thus, in this review, we explored the latest advances of using natural actives as antimicrobial agents and the different strategies for nanoencapsulation used for this purpose. The state of the art concerning the antibacterial properties of EOs will be summarized, and the main latest applications of nanoencapsulated antimicrobial agents in food systems will be presented. This review should help researchers to better choose the most suitable encapsulation techniques and materials.

Packham's Triumph Pears (Pyrus communis L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil

Pears (Pyrus communis L.) cv. Packham’s Triumph are very traditional for human consumption, but pear is a highly perishable climacteric fruit with a short shelf-life affected by several diseases with a microbial origin. In this study, a protective effect on the quality properties of pears was evidenced after the surface application of chitosan-Ruta graveolens essential oil coatings (CS + RGEO) in four different concentrations (0, 0.5, 1.0 and 1.5 %, v/v) during 21 days of storage under 18 °C. After 21 days of treatment, a weight loss reduction of 10% (from 40.2 ± 5.3 to 20.3 ± 3.9) compared to the uncoated pears was evident with CS + RGEO 0.5%. All the fruits’ physical-chemical properties evidenced a protective effect of the coatings. The maturity index increased for all the treatments. However, the pears with CS + RGEO 1.5% were lower (70.21) than the uncoated fruits (98.96). The loss of firmness for the uncoated samples was higher compared to the coated samples. The pears’ most excellent mechanical resistance was obtained with CS + RGEO 0.5% after 21 days of storage, both for compression resistance (7.42 kPa) and force (22.7 N). Microbiological studies demonstrated the protective power of the coatings. Aerobic mesophilic bacteria and molds were significantly reduced (in 3 Log CFU/g compared to control) using 15 µL/mL of RGEO, without affecting consumer perception. The results presented in this study showed that CS + RGEO coatings are promising in the post-harvest treatment of pears.

Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry

Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.

Fabrication of volatile compounds loaded-chitosan biopolymer nanoparticles: Optimization, characterization and assessment against Aspergillus flavus and aflatoxin B1 contamination

The study demonstrates the use of chitosan as a carrier agent of designed antifungal formulation (CME 4:1:1) based on a combination of plant compounds such as trans- cinnamaldehyde (C), methyl eugenol (M), and estragole (E). The formulation was encapsulated inside the chitosan biopolymer nanomatrix (Ne-CME) and characterized by SEM, FTIR, and XRD. The Ne-CME exhibited enhanced antifungal and aflatoxin B₁ inhibitory effect compared to the individual compounds and unencapsulated form. Ne-CME (0.04 μl/ml) caused significant protection of Piper longum fruit from fungal (90.05%) and aflatoxin B₁ (100%) contamination and had no significant negative effects on its nutritional properties. In addition, the probable antifungal mechanism of Ne-CME was investigated using in-silico (effect on Omt-1 and Vbs structural genes of AFB₁ biosynthesis) and biochemical (perturbances in the cell membrane, carbohydrate catabolism, methyl-glyoxal, mitochondrial membrane potential, and antioxidant defense system) assay.

A natural post-emergence herbicide based on essential oil encapsulation by cross-linked biopolymers: characterization and herbicidal activity

This work describes efforts to encapsulate savory (Satureja hortensis L.) essential oil (EO) with different natural polymers (i.e., Arabic gum/gelatin (AGG), apple pectin (AP), gelatin (G)) and, as a separate set of experiments, with bio cross-linkers (i.e., citric acid and transglutaminase enzyme). The phytotoxic activity of encapsulated savory EO on tomato (Lycopersicon esculentum Mill.) and amaranth weed (Amaranthus retroflexus L.) was investigated. The micro-capsules were evaluated in terms of size, polydispersity, stability, encapsulation efficiency, morphology, and release properties. The Korsmeyer-Peppas model operated when EO was being released from the micro-capsules. Carvacrol (52.5%) and γ-terpinene (30.2%) comprised the main constituents of the savory EO. Based on the results, encapsulating the EO with cross-linked biopolymers increased the stability and herbicidal activity of EO, as compared to simple EO emulsions. Maximum toxicity injuries (MTI) were caused by encapsulations of apple pectin, cross-linked with APe enzyme (15 ml/L) on both plant species. MTI were observed 2 days after using the micro-encapsulated herbicides (MCHs). However, the injury caused by MCHs on tomato was not significant. The lowest values of fresh weight (2.80 g), chlorophyll a (0.194 mg/g Fw), and total chlorophyll content (0.219 mg/g Fw) of amaranth occurred in response to APe (15 ml/L). Moreover, using AP(e) (10 ml/L) caused the lowest values of starch (0.444 mg/g Fw) and flavonoid contents (4.18 mg Cat/g Fw) in amaranth which measured as 59% and 90% reductions, respectively, in comparison with the control. The highest values of MDA (0.0109 nmol/g Fw) and H₂O₂ (0.0432 μmol/g Fw) were observed in amaranth plants treated with AP(e) (10 ml/L). In summary, cross-linked apple pectin can perform well in slow release delivery systems of agrochemicals. It can be recommended for use in the production of commercial, EO-based natural herbicides.

Nano- and Micro-Technologies Applied to Food Nutritional Ingredients

New technologies are currently investigated to improve the quality of foods by enhancing their nutritional value, freshness, safety, and shelf-life, as well as by improving their tastes, flavors and textures. Moreover, new technological approaches are being explored, in this field, to address nutritional and metabolism-related diseases (i.e., obesity, diabetes, cardiovascular diseases), to improve targeted nutrition, in particular for specific lifestyles and elderly population, and to maintain the sustainability of food production. A number of new processes and materials, derived from micro- and nano-technology, have been used to provide answers to many of these needs and offer the possibility to control and manipulate properties of foods and their ingredients at the molecular level. The present review focuses on the importance of micro- and nano-technology in the food and nutritional sector and, in particular, provides an overview of the micro- and nano-materials used for the administration of nutritional constituents essential to maintain and improve health, as well as to prevent the development and complications of diseases.

Anti-acetylcholinesterase and toxicity against Artemia salina of chitosan microparticles loaded with essential oils of Cymbopogon flexuosus, Pelargonium x ssp and Copaifera officinalis

Essential oils (EOs) are bioactive compounds with therapeutic potential for use as alternatives or as support to conventional treatments. However, EOs present limitations, such as sensibility to environmental factors, which can be overcome through microencapsulation. The objective of this study was to produce, by spray drying, chitosan microparticles (CMs) loaded with EO of Lemongrass (Cymbopogon flexuosus), Geranium (Pelargonium x ssp) and Copaiba (Copaifera officinalis). Physicochemical and biological characterization of these microparticles showed that CMs presented spherical morphology, had an average size range of 2-3 μm with positive zeta potential (ZP) values, and enhanced thermal stability, compared to free EO. The encapsulation efficiency (EE) ranged from 4.8-58.6%, depending on the oil's properties. In vitro EO release from CMs was determined at different pHs, with 94% release observed in acid media. All microparticles were non-hemolytic at concentrations of up to 0.1 mg·mL^-1. EOs and CMs presented acetylcholinesterase (AChE) inhibition activity (IC 50 ranged from 11.92 to 28.18 μg·mL^-1). Geranium and Copaiba EOs presented higher toxicity against Artemia salina, and greater inhibition of acetylcholinesterase, indicating potential bioactivity for Alzheimer's disease (AD). Our findings demonstrate that CM systems may show promise for the controlled release of these EOs.

Antifungal activity of the lemongrass and clove oil encapsulated in mesoporous silica nanoparticles against wheat's take-all disease

Combined application of plant essential oils (EOs) with known antimicrobial effects and silica nanocapsules with high loading capacity and protection capability of the EOs make them proper candidates for creating environmentally friendly fungicides. In this study, EOs of the Lemongrass (LGO) and Clove (CO) were used against Gaeumannomyces graminis var. tritici (Ggt), a causal agent of take-all disease of wheat. To provide controlled delivery of the EOs, they were encapsulated into mesoporous silica nanoparticles (MSNPs) and then compared to the effects of pure EOs both in- vitro and in- vivo. MSNPs were synthesized via the sol-gel process. Various techniques such as Fourier transform infrared spectroscopy (FTIR), the Brunauer-Emmett-Teller (BET), thermogravimetric analysis (TGA), and UV-Vis spectroscopy were used to evaluate the successful loading of the EOs into the pore of MSNPs. The encapsulation efficiency (EE) was calculated as high as 84.24% for LGO and 80.69% for CO, while loading efficiency (LE) was determined 36% and 29% for LGO and CO, respectively. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) displayed spherical shapes and porous structures with average diameters of 50-70 nm. Recognition of the main components of the EOs via gas chromatographic-mass spectrometry (GC-MS) before and after the EO loading, detected eugenol and citral as the most frequent compounds in LGO and CO, respectively. For antifungal test in- vitro, selected concentrations of the pure EOs, EOs loaded in MSNPs (EOs- MSNPs) and Mancozeb ® fungicide based on pre-tests were mixed using potato dextrose agar (PDA). The inhibition percentage (IP) of fungal growth at each concentration, as well as minimum inhibition concentration (MIC) and minimum fungicidal concentrations (MFC) were obtained. The results indicated that antifungal effects in the encapsulated form increased by up to three times. In- vivo, the sterile wheat seeds were treated with pure EOs, EOs-MSNPs, and mancozeb at MFC concentration. Also, in order to keep on the EOs-MSNPs around the seeds, sodium alginate was used. The consequences of in- vivo experiments indicated that rate of disease control in presence of EOs-MSNPs and mancozeb was the same (~70%) and higher than pure EOs (LGO: 57.44%, CO: 49%). Also, improving the growth parameters in wheat plant, the covering of the EOs-MSNPs in alginate, had better control (84%) than that of EOs-MSNPs alone. Further, the release kinetics studies showed a gradual release of LGO and CO from MSNPs for four weeks in water and for five weeks in the soil-plant system. To the best of our knowledge, this is the first report of the control effect of LGO, CO, and their nanocapsule in MSNPs against the take-all disease of wheat. These results showed that the EOs-MSNPs can be a safe product for the efficient control of take-all disease in wheat crop.

Development of encapsulated peppermint essential oil in chitosan nanoparticles: characterization and biological efficacy against stored-grain pest control

Peppermint oil (PO) has widely been reported for their nutritional and biomedical properties. Essential oil (EO) has several properties, usage restricted due to environmental condition, polymer based nanoencapsulation of EOs is developed as one of the promising technique to address this limitation. In this current study emphasizes on developing Peppermint oil (PO) encapsulated chitosan nanoparticles (CS NPs) by ionic gelation method in order to improving its insecticidal potential effective management of two stored grain pest. The nano-encapsulated PO (CS/PO NPs) was confirmed by UV-Vis spectrophotometry and X-ray diffraction (XRD) techniques. The physicochemical characterization of CS/PO NPs revealed <563.3 nm size, Zeta potential of -12.12 mV, encapsulation efficiency >64% and loading capacity >12.31% respectively. Developed CS/PO NPs demonstrated the toxicity studies have significantly efficacy against both stored product pest compared to control. In-vivo percent inhibition of AChE activity ranged between S. oryzae (52.43% and 37.71% and and T. castaneum (37.80% and 31.29). Overall, these results highlighted that polymer chitosan nanoparticle encapsulated with essential oil is a promising novel design that could be promoted in stored food pest management schedule for T. castaneum and S. oryzae.

Essential oils encapsulated in chitosan microparticles against Candida albicans biofilms

The aim of the study was to produce and characterize chitosan microparticles loaded with essential oils (CMEOs), evaluate the essential oil (EO) release profile and the CMEOs' anti-Candida activity. The chitosan microparticles (CMs) loaded with lemongrass essential oil (LEO) and geranium essential oil (GEO) were produced by the spray-drying method and characterized regarding CMEO morphological and physicochemical parameters and EO encapsulation efficiency (EE) and release profile. The planktonic activity was quantified by broth microdilution, and the activity against biofilm was quantified by biomass formation measurement. The LEO and GEO compositions were analyzed by gas chromatography combined with mass spectrometry (GC/MS), finding the main components citral (83.17%) and citronellol (24.53%). The CMs and CMEOs showed regular distribution and spherical shape (1 to 15 μm), without any morphological and physical modifications after EO incorporation. EE% ranged from 12 to 39%. In vitro release tests demonstrated the EO release rates, after 144 h, were 33% and 55% in PBS and HCl media, respectively. The minimum inhibitory concentration (MIC) values for CMEOs were lower than for CMs and pure EOs (P < 0.05). The higher CMEO biofilm inhibition percentage demonstrates the efficiency of microparticles against Candida biofilm. These results indicate that CMEOs are promising compounds that have antibiofilm activity against C. albicans.

Chitosan microparticles as entrapment system for trans- cinnamaldehyde: Synthesis, drug loading, and in vitro cytotoxicity evaluation

The ionic gelation method was used to study the effect of the crosslinking agent, sodium tripolyphosphate on average particle size (Dp) and zeta potential (ζp) of chitosan microparticles (CSMP) unloaded and loaded with trans-cinnamaldehyde (TCIN). The obtained values of Dp and ζp trend as 117.6 ± 0.4 ≤ Dp ≤ 478.5 ± 3.5 nm and +27.8 ± 1.3 ≤ ζp ≤ +103.5 ± 4.2 mV, respectively. The entrapment efficiency of TCIN in CSMP was 9.1 ± 2.0% and 71.5 ± 2.9% was released after 360 min (pH = 6.5) which reveals a potential anti-cancer activity in acidic environment. Cytotoxicity of TCIN in DMSO (0-50 μM) was evaluated on MDCK and HeLa cell lines and exhibited low effect at either 24 or 48 h of exposure; whereas TCIN-loaded CSMP (0-50 μM) showed, after 24 h of exposure, 67.6 ± 7.0 and 64.5 ± 3.9% cytotoxicity for MDCK and HeLa cell lines, respectively. At 48 h of exposure, TCIN-loaded CSMP achieved 81.1 ± 0.26 and 77.9 ± 4.2% cytotoxicity for MDCK and HeLa cell lines, respectively.

Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion

In this study, Argentinean oregano essential oil (OEO) nanoemulsions (NEs) were developed. Four NEs were prepared: a control (CNE), EONE1 (10.6 mg EO/g NE), EONE2 (106 mg EO/ g NE), and EONE3 (160 mg EO/g NE) and tested for antimicrobial activity against Staphylococcus aureus ATCC 13565, Listeria monocytogenes Scott A, Pseudomonas aeruginosa ATCC 14213, and Escherichia coli O157:H7 using a broth microdilution assay and quorum sensing inhibition in a model using Chromobacterium violaceum ATCC 12472, where the production of violacein was quantified. The chemical composition of the EO was determined by gas chromatography-mass spectrometry. The average particle size (nm) and polydispersity index were monitored over 14 days at two different storage temperatures (4 and 23°C). A rheological behavior study was carried out using a dynamic shear rheometer, and flow curves, as well as viscoelastic properties, were determined. E. coli and L. monocytogenes were the most sensitive microorganisms to EONE (MIC of 2 and 5 mg/ml for EOEN3). Sub-MICs for NE were found at lower concentrations than those for pure EO. A significant reduction in violet pigment intensity and colorless coloration (p < 0.05) were observed at different NE concentrations concerning the control sample. The flow behavior index (n) decreased, and the consistency index (k) increased when the EO concentration was increased. CNE, EONE1, and EONE2 showed liquid-like behavior (G' < G″) in the low-frequency region, whereas a solid-like behavior (G' > G″) was observed in the high-frequency region, presenting a viscoelastic behavior, appearing as a wormlike micellar solution. For EONE3, a strong increase in both moduli was observed with increasing OEO concentration. The G' was about one order of magnitude higher than the G″ over the whole frequency range, indicating the presence of a gel-like structure. The incorporation of EOs into an NE increased their stability, lowering the particle size, leading to a wormlike micelle with higher viscosity. Moreover, this NE had good antimicrobial activity and novel quorum-sensing inhibition activity. The results of this study indicated that Argentinean OEO NE could be used in a food system as a natural and stable antimicrobial agent.