Antimicrobial Activity and Physicochemical Characterization of Oregano, Thyme and Clove Leave Essential Oils, Nonencapsulated and Nanoencapsulated, Using Emulsification
Background and objective: Functional properties of essential oils are attributed to their components, many of which exhibit antimicrobial activity against pathogenic and spoilage microorganisms in a wide variety of foods. However, essential oils are unstable compounds; therefore, they can be encapsu...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Shahid Behehsti University of Medical Sciences
2019-09-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/25541 |
| _version_ | 1819092996039114752 |
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| author | Nancy Ruiz-Gonzalez Aurelio Lopez-Malo Enrique Palou Nelly Ramirez-Corona Maria Teresa Jimenez-Munguia |
| author_facet | Nancy Ruiz-Gonzalez Aurelio Lopez-Malo Enrique Palou Nelly Ramirez-Corona Maria Teresa Jimenez-Munguia |
| author_sort | Nancy Ruiz-Gonzalez |
| collection | DOAJ |
| description | Background and objective: Functional properties of essential oils are attributed to their components, many of which exhibit antimicrobial activity against pathogenic and spoilage microorganisms in a wide variety of foods. However, essential oils are unstable compounds; therefore, they can be encapsulated for a better protection and increase of functionality. In this work, antimicrobial activities of oregano, thyme and clove leave essential oils (non-encapsulated and nanoencapsulated) were assessed against Escherichia coli ATCC 29922, Salmonella typhimurium ATCC 14028 and Staphylococcus aureus ATCC 25923 using emulsification.
Material and methods: The essential oils were characterized based on their physicochemical properties. Nanoemulsions were prepared, using 5% (w w-1) of essential oils, and then characterized based on their physical properties, stability and encapsulation efficiency. The microdilution antimicrobial assay was carried out to assess minimum inhibitory concentration and minimum bactericidal concentration of the essential oils and their nanoemulsions. Data from physical properties of the essential oils and physical properties, stability and encapsulation efficiency of the nanoemulsions were statistically analyzed.
Results and conclusion: Antimicrobial activity of the essential oils showed decreases in minimum inhibitory concentration by 27-60% for the nanoencapsulated oils, compared to nonencapsulated oils. Nanoencapsulated and nonencapsulated oregano essential oils exhibited the lowest minimum inhibitory concentration and minimum bactericidal concentration values. Based on the results, nanoencapslulated essential oils may further be used in various foods to avoid microbial contaminations.
Conflict of interest: The authors declare no conflict of interest. |
| first_indexed | 2024-12-21T23:04:29Z |
| format | Article |
| id | doaj.art-038d0011db7d446a9c35ffe77a7e8d90 |
| institution | Directory Open Access Journal |
| issn | 2345-5357 2423-4214 |
| language | English |
| last_indexed | 2024-12-21T23:04:29Z |
| publishDate | 2019-09-01 |
| publisher | Shahid Behehsti University of Medical Sciences |
| record_format | Article |
| series | Applied Food Biotechnology |
| spelling | doaj.art-038d0011db7d446a9c35ffe77a7e8d902022-12-21T18:47:13ZengShahid Behehsti University of Medical SciencesApplied Food Biotechnology2345-53572423-42142019-09-016423724610.22037/afb.v6i4.2554112557Antimicrobial Activity and Physicochemical Characterization of Oregano, Thyme and Clove Leave Essential Oils, Nonencapsulated and Nanoencapsulated, Using EmulsificationNancy Ruiz-Gonzalez0Aurelio Lopez-Malo1Enrique Palou2Nelly Ramirez-Corona3Maria Teresa Jimenez-Munguia4Universidad de las Americas Puebla, Chemical, Food and Environmental Engineering Department, Ex hacienda Sta. Catarina Martir, S/N, San Andres Cholula, Puebla, Mexico. CP. 72810.Universidad de las Americas Puebla, Chemical, Food and Environmental Engineering Department, Ex hacienda Sta. Catarina Martir, S/N, San Andres Cholula, Puebla, Mexico. CP. 72810.Universidad de las Americas Puebla, Chemical, Food and Environmental Engineering Department, Ex hacienda Sta. Catarina Martir, S/N, San Andres Cholula, Puebla, Mexico. CP. 72810.Universidad de las Americas Puebla, Chemical, Food and Environmental Engineering Department, Ex hacienda Sta. Catarina Martir, S/N, San Andres Cholula, Puebla, Mexico. CP. 72810.Universidad de las Americas Puebla, Chemical, Food and Environmental Engineering Department, Ex hacienda Sta. Catarina Martir, S/N, San Andres Cholula, Puebla, Mexico. CP. 72810.Background and objective: Functional properties of essential oils are attributed to their components, many of which exhibit antimicrobial activity against pathogenic and spoilage microorganisms in a wide variety of foods. However, essential oils are unstable compounds; therefore, they can be encapsulated for a better protection and increase of functionality. In this work, antimicrobial activities of oregano, thyme and clove leave essential oils (non-encapsulated and nanoencapsulated) were assessed against Escherichia coli ATCC 29922, Salmonella typhimurium ATCC 14028 and Staphylococcus aureus ATCC 25923 using emulsification. Material and methods: The essential oils were characterized based on their physicochemical properties. Nanoemulsions were prepared, using 5% (w w-1) of essential oils, and then characterized based on their physical properties, stability and encapsulation efficiency. The microdilution antimicrobial assay was carried out to assess minimum inhibitory concentration and minimum bactericidal concentration of the essential oils and their nanoemulsions. Data from physical properties of the essential oils and physical properties, stability and encapsulation efficiency of the nanoemulsions were statistically analyzed. Results and conclusion: Antimicrobial activity of the essential oils showed decreases in minimum inhibitory concentration by 27-60% for the nanoencapsulated oils, compared to nonencapsulated oils. Nanoencapsulated and nonencapsulated oregano essential oils exhibited the lowest minimum inhibitory concentration and minimum bactericidal concentration values. Based on the results, nanoencapslulated essential oils may further be used in various foods to avoid microbial contaminations. Conflict of interest: The authors declare no conflict of interest.http://journals.sbmu.ac.ir/afb/article/view/25541▪ Antimicrobials ▪ Essential oils ▪ Nanoemulsions ▪ Nanoencapsulation ▪ Pathogens |
| spellingShingle | Nancy Ruiz-Gonzalez Aurelio Lopez-Malo Enrique Palou Nelly Ramirez-Corona Maria Teresa Jimenez-Munguia Antimicrobial Activity and Physicochemical Characterization of Oregano, Thyme and Clove Leave Essential Oils, Nonencapsulated and Nanoencapsulated, Using Emulsification Applied Food Biotechnology ▪ Antimicrobials ▪ Essential oils ▪ Nanoemulsions ▪ Nanoencapsulation ▪ Pathogens |
| title | Antimicrobial Activity and Physicochemical Characterization of Oregano, Thyme and Clove Leave Essential Oils, Nonencapsulated and Nanoencapsulated, Using Emulsification |
| title_full | Antimicrobial Activity and Physicochemical Characterization of Oregano, Thyme and Clove Leave Essential Oils, Nonencapsulated and Nanoencapsulated, Using Emulsification |
| title_fullStr | Antimicrobial Activity and Physicochemical Characterization of Oregano, Thyme and Clove Leave Essential Oils, Nonencapsulated and Nanoencapsulated, Using Emulsification |
| title_full_unstemmed | Antimicrobial Activity and Physicochemical Characterization of Oregano, Thyme and Clove Leave Essential Oils, Nonencapsulated and Nanoencapsulated, Using Emulsification |
| title_short | Antimicrobial Activity and Physicochemical Characterization of Oregano, Thyme and Clove Leave Essential Oils, Nonencapsulated and Nanoencapsulated, Using Emulsification |
| title_sort | antimicrobial activity and physicochemical characterization of oregano thyme and clove leave essential oils nonencapsulated and nanoencapsulated using emulsification |
| topic | ▪ Antimicrobials ▪ Essential oils ▪ Nanoemulsions ▪ Nanoencapsulation ▪ Pathogens |
| url | http://journals.sbmu.ac.ir/afb/article/view/25541 |
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