Application of microfluidic technology and nanoencapsulation to amplify the antibacterial activity of clindamycin against a food born pathogen.

ABSTRACT: Foodborne illnesses are often caused by microbial contamination during preparation or storage. In this work, stable nanoemulsions of clindamycin were prepared using Mentha piperita essential oil (MEO) as a nanocarrier delivery system. Response Surface Methodology was used to optimize the key variables for clindamycin nanoemulsion formulation, including 4.83, 2.83, and 0.14%w/w surfactant, essential oil, and clindamycin, respectively. The stability of MEO/clindamycin nanoemulsion (MEO/C NE) with a mean droplet size of 75.46 ± 3.2 nm was monitored over 3 months. The antibacterial activity of MEO/C NE and bulk compounds against E. coli bacterium was compared using a conventional method and a microfluidic chip. A significant difference in the antibacterial activity was observed by employing a

SUBMITTER: Moradi Alvand Z 

PROVIDER: S-EPMC11825678 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature