Citrus essential oils nano-emulsions: Antimicrobial and anti-inflammatory dual strategy against foodborne pathogens

Due to their beneficial properties, citrus essential oils nano-emulsions have become a key factor for ensuring safety in the food industry, being successfully used against various pathogens, increasing the products' shelf life, or maintaining their quality over time. This research examines the volatile compounds and biological effects of bergamot and Tacle® essential oils in their pure and nano-emulsified states. The GC-MS analysis indicated that limonene is the primary component in the pure oils. In nano-emulsions, it transforms into β-linalool. The formulations contained a high concentration of monoterpenes, ranging from 97.95 % to 99.65 %. In vitro tests demonstrated that Tacle® nano-emulsions (Ta®NEs) inhibited nitric oxide production by 78.34 %, whereas bergamot nano-emulsions (BeNEs) exhibited the highest cytotoxicity at a concentration of 91.17 %. Both nano-emulsions exhibited similar efficacy against E. coli (1.95 μl/mL), but were ineffective against S. aureus. Molecular docking was used to confirm the experimental effects, revealing the interdependence between antimicrobial and anti-inflammatory mechanisms of citrus essential oils nano-emulsions and leading to findings that are worth for further research from a therapeutic point of view.