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Essential oils (EOs) are potential replacers for synthetic preservatives owing to their antibacterial activity. However, some limitations of EOs such as low water solubility and high volatility hinders their applications. The purpose of this research was to boost the antibacterial properties of linalool via a nano-emulsification approach by using different types (gum arabic, pectin, lecithin, sodium alginate and PGPR) and contents of co-emulsifiers (1 and 2 wt%) as well as pH (5, 6 and 7) against major foodborne pathogens (Salmonella Typhi, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes). The results showed that nanoemulsion stabilized using 2 wt% lecithin at pH 7 was the most desirable linalool nanoemulsion in terms of antibacterial and physical properties. Compared to 4 wt% native linalool in free form, the nanoemulsion showed 4 to 8 and 2–8 fold enhancement of bacteriostatic and bactericidal activity, respectively. Furthermore, the treatment along with 2 wt% lecithin at pH 7 resulted in a significant (p |
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