Developing sustainable approach for controlling foodborne pathogens, based on chlorella vulgaris extract/alginate nanoemulsion, and enhanced via the dispersed zinc oxide nanoparticles.

A promising antibacterial strategy was developed in this study to effectively eradicate foodborne pathogens via the synergism of Chlorella vulgaris extract (CVE) with zinc oxide nanoparticles (ZNPs) combined into a single nanoform. CVE-alginate nanoemulsion with enhanced antimicrobial and antioxidant properties via the dispersed ZNPs, were prepared and characterized using UV-Vis spectra, FE-SEM-EDX, TEM, DLS, FTIR. The CVE methanol extract was analyzed to record total phenolic and total flavonoid contents. Drug release pattern, encapsulation efficiency, antioxidant, antimicrobial, hemolysis and cytotoxicity were demonstrated. According to TEM and SEM imaging, produced NEs appeared spherical in nanoscale with the range of 17-23.6 nm. The results showed that when the active CVE-NE I dispersed with 1 % or 2 % ZNPs, was applied, exhibited more potent antibacterial properties against the tested foodborne pathogens, including S. aureus, E. coli, S. typhimurium, and B. subtilis, compared to CVE-NE I. CVE was released in slow and sustained manner by addition of ZNPs. All NE samples showed no obvious hemolysis or cytotoxicity when applied on fibroblast cells. These encouraging results offer a fresh approach to the efficient removal of foodborne pathogens, which may be used in food industry.