Nanoemulsion of Kefiran and Coriander (Coriandrum sativum L.) Essential Oil: Chemical and Technological Aspects

Food contamination is a public health problem, and the search for natural additives to increase food stability and safety is challenging. This research aimed to study nanoemulsions produced with coriander essential oil and kefiran, an exopolysaccharide extracted from kefir grains. The composition of coriander essential oil was evaluated, revealing linalool as the main component. An experimental design consisting of six trials was conducted. The NE2 formulation (0.5% kefiran and 1.5% coriander essential oil) exhibited smaller particle size, monodispersity, a lower centrifugal stability coefficient, and higher absolute zeta potential values (> 30 mV), indicating high electrical stability. Morphology, thermal stability, and toxicity tests were performed. The minimum bactericidal concentration was determined and applied to commercial cheese. Thermal stability tests demonstrated an increase in the stability of NE2 compared to its individual components, and it was also proven to be non-toxic. The concentration of 25% m v-1 was identified as the minimum bactericidal concentration and was applied to commercial cheese.