Nanoencapsulation of Anise oil and evaluation of its antimicrobial and antioxidant effects to propose for food preservation

Food spoilage is a complex process. Despite modern preservation methods use of alternative antimicrobial agents such as essential oils, as natural preservatives can be beneficial. This study aims to comparatively evaluate Anise essential oil (AEO) encapsulated in Solid lipid nanoparticles (SLN) versus chitosan nanocarriers against E. coli and S. typhimurium and oxidative stress in HU02 cells. The probable improvement of antioxidant, antibacterial, and antibiofilm effects of AEO relevant to food preservation, using two different nanocarriers, was not investigated previously. Nanoparticles were synthesized using natural based excipients and the probe-sonication method and their physico-chemical, antioxidant and antimicrobial properties were characterized. The mean size and zeta potential of AEO-SLN 292.66 nm and − 21.9 mV and for AEO-CH 188.41 nm and 29.7 mV, revealing the smaller size and positive surface charge for chitosan nano-carrier. Both systems showed sustained release up to 72 h with slightly higher cumulative release from AEO-CH (87.06%) than AEO-SLN (84.07%). The MIC against E. coli and S. typhimurium were AEO-CH (45–50 µg mL −1 ) < AEO-SLN (200–220 µg mL −1 ) < free AEO (540–560 µg mL −1 ). Additionally, AEO-NPs reduced H₂O₂-induced oxidative damage by increasing cell viability and normalizing MDA and GSH levels. Therefore, these nano-formulations, particularly AEO-CH, are promising natural nanocarriers for controlling MDR pathogens and biofilms while decreasing oxidative damage in food preservation systems.