Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteria
Abstract Today, microbial contamination in food is one of the major problems of the food industry and public health in general around the world. Foodborne illnesses, such as diarrheal diseases, kill many people around the world each year. The general objective of this study was to evaluate the antio...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-04-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3979 |
| _version_ | 1797208941400162304 |
|---|---|
| author | Hashem Saffarian Ebrahim Rahimi Faham Khamesipour Seyed Majid Hashemi Dehkordi |
| author_facet | Hashem Saffarian Ebrahim Rahimi Faham Khamesipour Seyed Majid Hashemi Dehkordi |
| author_sort | Hashem Saffarian |
| collection | DOAJ |
| description | Abstract Today, microbial contamination in food is one of the major problems of the food industry and public health in general around the world. Foodborne illnesses, such as diarrheal diseases, kill many people around the world each year. The general objective of this study was to evaluate the antioxidant and antibacterial activity of sodium alginate nanoemulsion coating incorporated with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on Escherichia coli, and Listeria monocytogenes. To achieve this study, fresh chicken meat was used for this experiment. Listeria monocytogenes ATCC 19111 and Escherichia coli ATCC 35218 were obtained from the American Type Culture Collection (Manassas, VA, USA). After the preparation of the essential oil, the chemical composition of this essential oil was determined by using (GC–MS). The physicochemical properties of the nanoemulsion essential oil prepared were characterized and their antimicrobial activity was evaluated. The results showed that the GC–MS analysis of the volatile constituents of the Origanum vulgare essential oil compounds allowed the identification of 19 compounds representing 93.72% of the total oil. The major components detected in Origanum vulgare essential oil were pulegone (49.25%), eucalyptol (18.23%), and menthone (12.37%). About the Carum cupticum essential oil, 21 compounds representing 98.5% of the total oil were identified. The major components detected in Origanum vulgare essential oil were thymol (23.3%), p‐cymene (17.5%), and γ‐terpinene (16.8%). The best z‐average (d.nm) is 483.4 nm (Carum cupticum essential oil + nano) followed by 470.1 nm (nanochitosan). The results of the antimicrobial test showed that the different preparations have a good inhibitory activity for the in vitro growth of Escherichia coli and Listeria monocytogenes. According to the MIC and MBC results of this study, the nanoemulsion also presented a good bacteriostatic activity against the two pathogenic bacteria tested in this study. |
| first_indexed | 2024-04-24T09:46:48Z |
| format | Article |
| id | doaj.art-9ea43ff6c0244e48a67d2669e4e8166e |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-24T09:46:48Z |
| publishDate | 2024-04-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-9ea43ff6c0244e48a67d2669e4e8166e2024-04-15T01:06:44ZengWileyFood Science & Nutrition2048-71772024-04-011242985299710.1002/fsn3.3979Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteriaHashem Saffarian0Ebrahim Rahimi1Faham Khamesipour2Seyed Majid Hashemi Dehkordi3Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahrekord Branch Islamic Azad University Shahrekord IranDepartment of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahrekord Branch Islamic Azad University Shahrekord IranFaculty of Veterinary Medicine, Shahrekord Branch Islamic Azad University Shahrekord IranDepartment of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahrekord Branch Islamic Azad University Shahrekord IranAbstract Today, microbial contamination in food is one of the major problems of the food industry and public health in general around the world. Foodborne illnesses, such as diarrheal diseases, kill many people around the world each year. The general objective of this study was to evaluate the antioxidant and antibacterial activity of sodium alginate nanoemulsion coating incorporated with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on Escherichia coli, and Listeria monocytogenes. To achieve this study, fresh chicken meat was used for this experiment. Listeria monocytogenes ATCC 19111 and Escherichia coli ATCC 35218 were obtained from the American Type Culture Collection (Manassas, VA, USA). After the preparation of the essential oil, the chemical composition of this essential oil was determined by using (GC–MS). The physicochemical properties of the nanoemulsion essential oil prepared were characterized and their antimicrobial activity was evaluated. The results showed that the GC–MS analysis of the volatile constituents of the Origanum vulgare essential oil compounds allowed the identification of 19 compounds representing 93.72% of the total oil. The major components detected in Origanum vulgare essential oil were pulegone (49.25%), eucalyptol (18.23%), and menthone (12.37%). About the Carum cupticum essential oil, 21 compounds representing 98.5% of the total oil were identified. The major components detected in Origanum vulgare essential oil were thymol (23.3%), p‐cymene (17.5%), and γ‐terpinene (16.8%). The best z‐average (d.nm) is 483.4 nm (Carum cupticum essential oil + nano) followed by 470.1 nm (nanochitosan). The results of the antimicrobial test showed that the different preparations have a good inhibitory activity for the in vitro growth of Escherichia coli and Listeria monocytogenes. According to the MIC and MBC results of this study, the nanoemulsion also presented a good bacteriostatic activity against the two pathogenic bacteria tested in this study.https://doi.org/10.1002/fsn3.3979Carum cupticumessential oilfood safety and antimicrobial resistanceOriganum vulgare |
| spellingShingle | Hashem Saffarian Ebrahim Rahimi Faham Khamesipour Seyed Majid Hashemi Dehkordi Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteria Food Science & Nutrition Carum cupticum essential oil food safety and antimicrobial resistance Origanum vulgare |
| title | Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteria |
| title_full | Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteria |
| title_fullStr | Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteria |
| title_full_unstemmed | Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteria |
| title_short | Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteria |
| title_sort | antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil origanum vulgare l and trachyspermum ammi oil carum cupticum on food pathogenic bacteria |
| topic | Carum cupticum essential oil food safety and antimicrobial resistance Origanum vulgare |
| url | https://doi.org/10.1002/fsn3.3979 |
| work_keys_str_mv | AT hashemsaffarian antioxidantandantimicrobialeffectofsodiumalginatenanoemulsioncoatingenrichedwithoreganoessentialoiloriganumvulgarelandtrachyspermumammioilcarumcupticumonfoodpathogenicbacteria AT ebrahimrahimi antioxidantandantimicrobialeffectofsodiumalginatenanoemulsioncoatingenrichedwithoreganoessentialoiloriganumvulgarelandtrachyspermumammioilcarumcupticumonfoodpathogenicbacteria AT fahamkhamesipour antioxidantandantimicrobialeffectofsodiumalginatenanoemulsioncoatingenrichedwithoreganoessentialoiloriganumvulgarelandtrachyspermumammioilcarumcupticumonfoodpathogenicbacteria AT seyedmajidhashemidehkordi antioxidantandantimicrobialeffectofsodiumalginatenanoemulsioncoatingenrichedwithoreganoessentialoiloriganumvulgarelandtrachyspermumammioilcarumcupticumonfoodpathogenicbacteria |