Affiliation:
1. Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
Abstract
Background:
Nowadays, the application of several and natural preservatives in small
quantity is a more preferred approach. In this regard, one of the effective methods is the formation of
nanoemulsion of essential oils.
Objective:
The objective of this study was to compare the in vitro antibacterial activities of cinnamaldehyde
(CIN) and Zataria multiflora essential oil in conventional (ZEO), nanoemulsion
(NZEO) and fortified nanoemulsion (NZEOC) forms against common foodborne pathogens.
Methods:
Firstly, the Zataria multiflora essential oil was analyzed by GC-MS. The nanoemulsion of
Z. multiflora essential oil was then prepared alone and fortified with cinnamaldehyde. Finally, their
antimicrobial activity against Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis
and Escherichia coli was evaluated.
Results:
Based on the results, carvacrol (36.62%) was found to be the most important compound of
essential oil. In disc diffusion and micro-dilution methods, the addition of CIN to ZEO during
nanoemulsion formation (NZEOC) showed more antibacterial activity when compared to the individual
addition of NZEO and CIN (NZEO+CIN). However, according to the vapor phase diffusion
method, nano-treatments exhibited less inhibitory effects than the other treatments.
Conclusion:
It can be concluded that the fortification of essential oils with their derived pure compounds
during nanoemulsion formation, can be used as a suitable alternative to chemical antibacterial
compounds in the food industry.
Funder
Zanjan University of Medical Sciences
Publisher
Bentham Science Publishers Ltd.
Subject
Complementary and alternative medicine,Drug Discovery
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