Nanoemulsion of satureja sahendica bornm essential oil: antibacterial and antioxidant activities

被引:13
作者
Gholamhosseinpour, Aliakbar [1 ]
Hashemi, Seyed Mohammad Bagher [2 ]
Jafarpour, Dornoush [3 ]
机构
[1] Jahrom Univ, Fac Agr, Dept Food Sci & Technol, Jahrom, Iran
[2] Fasa Univ, Fac Agr, Dept Food Sci & Technol, Fasa, Iran
[3] Islamic Azad Univ, Fac Agr, Dept Food Sci & Technol, Fasa Branch, Fars, Iran
基金
英国科研创新办公室;
关键词
Essential oil; Nanoemulsion; Satureja sahendica Bornm; Antibacterial activity; Antioxidant activity; ULTRASOUND TREATMENT; IN-VITRO; STABILITY;
D O I
10.1007/s11694-022-01615-8
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study was conducted to prepare a food-grade nanoemulsion of Satureja sahendica Bornm essential oil (SEO) and to investigate its physical (droplet size and polydispersity index and thermodynamic stability), antibacterial (paper disc diffusion, MIC and MBC) and antioxidant (DPPH and FRAP) properties. GC-MS analysis indicated that the main components of SEO were thymol (43.4%), p-cymene (31.2%) and gamma-terpinene (14.1%). The average droplet size and polydispersity index of the SEO nanoemulsion were 473.2 nm and 0.182, respectively, and the nanoemulsion showed good stability for at least 14 days. The antibacterial properties against common foodborne pathogens (Staphylococcus aureus, Bacillus cereus, Shigella sonnei, Salmonella Typhi and Escherichia coli) showed that S. aureus was the most sensitive microorganisms to SEO nanoemulsion with an inhibition zone of 18.1 mm, MIC of 2.25 mu g/mL and MBC of 3.50 mu g/mL, while E. coli was the most resistant bacteria against SEO with an inhibition zone of 9.7 mm, MIC of 5.25 mu g/mL and MBC of 7.75 mu g/mL. Moreover, the inhibitory effects of SEO nanoemulsions against pathogens were significantly (P <= 0.05) higher than those of free SEO. It was also found that the SEO nanoemulsion showed higher antioxidant activity compared with free SEO. As a result, nanoemulsification enhanced SEO's antibacterial and antioxidant activities, promoting its potential application in food and beverage fields.
引用
收藏
页码:317 / 323
页数:7
相关论文
共 25 条
  • [1] Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculusL.) essential oil: antioxidant and antibacterial properties
    Azizkhani, Maryam
    Kiasari, Freshteh Jafari
    Tooryan, Fahimeh
    Shahavi, Mohammad Hassan
    Partovi, Razieh
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2021, 58 (04): : 1341 - 1348
  • [2] Formulation of nanoemulsion from leaves essential oil of Ocimum basilicum L. and its antibacterial, antioxidant and larvicidal activities (Culex quinquefasciatus)
    Balasubramani, Sundararajan
    Moola, Anil Kumar
    Vivek, K.
    Kumari, B. D. Ranjitha
    [J]. MICROBIAL PATHOGENESIS, 2018, 125 : 475 - 485
  • [3] The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay
    Benzie, IFF
    Strain, JJ
    [J]. ANALYTICAL BIOCHEMISTRY, 1996, 239 (01) : 70 - 76
  • [4] Fabrication, structure and properties of pullulan-based active films incorporated with ultrasound-assisted cinnamon essential oil nanoemulsions
    Chu, Yifu
    Cheng, Weiwei
    Feng, Xiao
    Gao, Chengcheng
    Wu, Di
    Meng, Linghan
    Zhang, Yan
    Tang, Xiaozhi
    [J]. FOOD PACKAGING AND SHELF LIFE, 2020, 25
  • [5] Essential oil nanoemulsions as antimicrobial agents in food
    Donsi, Francesco
    Ferrari, Giovanna
    [J]. JOURNAL OF BIOTECHNOLOGY, 2016, 233 : 106 - 120
  • [6] Influence of ultrasound-assist and classical extractions on total phenolic, tannin, flavonoids, tocopherol and antioxidant characteristics of Teucrium polium aerial parts
    Farahmandfar, Reza
    Asnaashari, Maryam
    Bakhshandeh, Tahmineh
    [J]. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2019, 13 (02) : 1357 - 1363
  • [7] Application of Salvia multicaulis essential oil-containing nanoemulsion against food-borne pathogens
    Gharenaghadeh, Sasan
    Karimi, Nayyer
    Forghani, Samira
    Nourazarian, Manouchehr
    Gharehnaghadeh, Saman
    Jabbari, Vahid
    Khiabani, Mahmoud Sowti
    Kafil, Hossein Samadi
    [J]. FOOD BIOSCIENCE, 2017, 19 : 128 - 133
  • [8] Ultrasound-assisted preparation of anise extract nanoemulsion and its bioactivity against different pathogenic bacteria
    Ghazy, O. A.
    Fouad, M. T.
    Saleh, H. H.
    Kholif, A. E.
    Morsy, T. A.
    [J]. FOOD CHEMISTRY, 2021, 341
  • [9] Ghotbabadi F. S., 2012, Journal of Medicinal Plants Research, V6, P3525
  • [10] Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil
    Gul, Osman
    Saricaoglu, Furkan Turker
    Besir, Aysegul
    Atalar, Ilyas
    Yazici, Fehmi
    [J]. ULTRASONICS SONOCHEMISTRY, 2018, 41 : 466 - 474