BRIEF RESEARCH REPORT article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1624274
This article is part of the Research TopicNatural Bioactive Compounds in Food Preservation and SafetyView all 3 articles
Enhanced antibacterial potential of exopolysaccharide-stabilized spice oil emulsions against foodborne pathogens
Provisionally accepted
Jahnavi Kumari Singh1
Steve Djiazet2
Palanisamy Bruntha Devi1
Horliane Nzali Ghomdim3
G Bhanuprakash Reddy4
Digambar Kavitake1,4*
Prathapkumar Halady Shetty1*- 1pondicherry university, Pondicherry, India
- 2Université de Lorraine, Nancy, France
- 3University of Ngaoundere, Adamaoua, Cameroon
- 4National Institute of Nutrition (ICMR), Hyderabad, India
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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 disc 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.
Keywords: Glucan exopolysaccharide, Spice oil, Emulsions, antimicrobial activity, Food Preservation
Received: 07 May 2025; Accepted: 25 Jun 2025.
Copyright: © 2025 Singh, Djiazet, Devi, Ghomdim, Reddy, Kavitake and Shetty. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Digambar Kavitake, National Institute of Nutrition (ICMR), Hyderabad, India
Prathapkumar Halady Shetty, pondicherry university, Pondicherry, India
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