Abstract:Essential oils, which are natural antibacterial substances, are characterized by their volatility and instability. To screen for essential oils with excellent antimicrobial properties against foodborne pathogens and to enhance their stability, three essential oils with effective antimicrobial activity against the foodborne pathogens Staphylococcus aureus, Acinetobacter baumannii, and Escherichia coli were identified through the determination of minimum inhibitory concentrations. Subsequently, MCGEO (Mustard-Cinnamon-Garlic combined essential oil) was encapsulated using lactose-glycosylated whey protein isolate and chitosan polymers (gWPI-CS), and the properties of the emulsion were tested. The results indicated that cinnamon, mustard, and garlic essential oils exhibited low minimum inhibitory concentrations against all three pathogens. The newly prepared Pickering emulsion gWPI-CS-EO had a particle size of approximately 348.10 nm, with an encapsulation efficiency of 99.85%. The retention rate of MCGEO remained above 83.00% after being stored at room temperature for 7 days. Electron microscopy images confirmed that the droplets of the prepared emulsion were uniformly spherical, with a relatively even distribution of oil droplets within the emulsion. Antibacterial experiments demonstrated that gWPI-CS-EO inhibited the growth of Escherichia coli, Staphylococcus aureus, and Acinetobacter baumannii over a period of 7 days. The main components of MCGEO were identified as cinnamaldehyde, diallyl sulfide, and allyl isothiocyanate. The study found that the Pickering emulsion gWPI-CS-EO exhibited better stability and long-term antibacterial efficacy. This research provides a theoretical basis for the development of Pickering emulsion to enhance the antibacterial properties and controlled release of essential oils.
