Microscopic view of food being protected by essential oils and nisin.

Essential Oils & Nisin: A Natural Defense Against Foodborne Pathogens?

Rhea Morgan in Science & Nature December 2025 • 4 min read.

"Could combining essential oils with nisin, a natural antimicrobial, offer a safer way to keep our food fresh and pathogen-free?"

Food safety is a global concern, with millions suffering from foodborne illnesses each year. This has created a need to improve food safety, looking for better ways to fight off dangerous pathogens that can contaminate what we eat. One promising approach involves using natural antimicrobial agents as food additives, replacing some of the high-energy methodologies.

Essential oils (EOs) have long been known for their antibacterial properties, effective against a wide range of bacteria. These oils contain compounds like carvacrol and thymol, which disrupt bacterial cell membranes, leading to cell death. Another natural antimicrobial, nisin, produced by Lactococcus lactis, is also widely used in the food industry as a bio-preservative. The encapsulation of natural preservatives, such as nisin, is a crucial step in enhancing their effectiveness as food additives.

This article explores the innovative use of microemulsions to encapsulate nisin and essential oils, enhancing their combined antimicrobial activity. We'll delve into how these nano-carriers work, the science behind their effectiveness, and their potential to transform food preservation.

How Do Essential Oils and Nisin Team Up in Microemulsions?

Microscopic view of food being protected by essential oils and nisin.

Scientists are experimenting with microemulsions—tiny droplets of one liquid dispersed in another—to deliver nisin and EOs directly to where they're needed. In this study, researchers encapsulated nisin in microemulsions containing rosemary, thyme, oregano, and dittany essential oils. These combinations were tested against common foodborne pathogens like Lactococcus lactis, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus.

The researchers used sophisticated techniques like electron paramagnetic resonance (EPR) spectroscopy and dynamic light scattering (DLS) to understand how the microemulsions form and behave. EPR helped them study the interfacial properties and membrane characteristics of the microemulsions, while DLS allowed them to measure the size of the reverse micelles (tiny structures within the microemulsions).

Here's a breakdown of what these techniques reveal about the microemulsions:

EPR Spectroscopy: Measures the micro-viscosity, membrane elasticity, and local micro-polarity within the microemulsions.
Dynamic Light Scattering (DLS): Determines the size and stability of the reverse micelles, indicating how well nisin and EOs are contained within the system.

The antimicrobial activity of the nisin-loaded microemulsions was then tested using a well diffusion assay and a killing assay. The well diffusion assay measures the ability of the microemulsions to inhibit bacterial growth, while the killing assay determines their effectiveness in killing bacteria.

The Future of Food Safety: Natural Solutions on the Horizon

This research provides valuable insights into how microemulsions can be used to enhance the antibacterial activity of nisin, EOs, and their combined effect. By understanding the structural properties of these nano-carriers, scientists can optimize their design for maximum effectiveness against foodborne pathogens.

The study found that essential oils not only contribute to the antimicrobial effect but also increase the flexibility of the microemulsion membrane, potentially making it easier for nisin to diffuse and reach its targets. This synergistic action could lead to the development of more effective and natural food preservatives.

While further research is needed, the findings suggest that EOs and nisin, delivered via microemulsions, hold significant promise as a natural alternative to traditional chemical preservatives, ensuring safer and fresher food for consumers.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.1016/j.foodchem.2018.11.078, Alternate LINK

Title: Reverse Micelles As Nano-Carriers Of Nisin Against Foodborne Pathogens. Part Ii: The Case Of Essential Oils

Subject: General Medicine

Journal: Food Chemistry

Publisher: Elsevier BV

Authors: Maria D. Chatzidaki, Fani Balkiza, Elpida Gad, Voula Alexandraki, Spyridon Avramiotis, Marina Georgalaki, Vassiliki Papadimitriou, Effie Tsakalidou, Konstantinos Papadimitriou, Aristotelis Xenakis

Published: 2019-04-01

Everything You Need To Know

What are Essential Oils and Nisin, and why are they important in food safety?

Essential Oils (EOs) are compounds with antibacterial properties, such as carvacrol and thymol, that disrupt bacterial cell membranes. Nisin, produced by Lactococcus lactis, is a bio-preservative used in the food industry. The primary role of these agents is to combat foodborne pathogens and increase food safety. These natural antimicrobials offer an alternative to harsh chemicals, potentially minimizing the risk of illnesses caused by contaminated food. They are key components of the microemulsions discussed, which aims to improve the way food is preserved.

What are microemulsions, and how do they work?

Microemulsions are tiny droplets of one liquid dispersed in another, acting as nano-carriers to deliver Essential Oils and Nisin. They encapsulate these antimicrobial agents to enhance their effectiveness. Scientists are using microemulsions to ensure Nisin and EOs reach the pathogens effectively. This approach is crucial because it allows for a controlled release of the antimicrobials, increasing their impact on foodborne pathogens. Techniques like EPR Spectroscopy and Dynamic Light Scattering (DLS) are used to analyze their behavior and optimize their design.

What techniques are used to study microemulsions, and what do they reveal?

EPR Spectroscopy is used to measure the micro-viscosity, membrane elasticity, and local micro-polarity within microemulsions, which is essential for understanding how the nano-carriers interact with the pathogens. DLS is used to determine the size and stability of the reverse micelles within the microemulsions, indicating how well Nisin and EOs are contained. The well diffusion assay and killing assay are used to evaluate the antimicrobial activity of the microemulsions. By using these tools, scientists can analyze how well Essential Oils and Nisin are delivered and how effective they are in fighting foodborne pathogens.

How do Essential Oils and Nisin work together in this context?

Nisin and Essential Oils (EOs) are combined within microemulsions to create a powerful antimicrobial system. The synergy between them enhances their ability to fight pathogens. The goal is to create a safer and more effective way to preserve food. This combination is significant because it allows for a more targeted and controlled approach to food preservation, potentially reducing the reliance on harsh chemicals. This approach enhances the overall effectiveness against common foodborne pathogens.

What is the potential impact of using microemulsions for food preservation?

This research suggests that microemulsions could be a powerful tool to improve food safety. By encapsulating Essential Oils (EOs) and Nisin, scientists are developing natural solutions to fight foodborne pathogens. This could lead to safer and more effectively preserved foods. The implications of this are widespread, potentially reducing the incidence of foodborne illnesses and offering a more sustainable approach to food preservation. This innovative approach is critical for the future of food safety, aiming for a reduction in reliance on harsh chemicals.