Antibacterial Properties of Essential Oil of Heracleum persicum (Golpar) and Foodborne Pathogens

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.

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Comparative study on the antibacterial properties of nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde against common foodborne pathogens

SSRN Electronic Journal ◽

10.2139/ssrn.3751750 ◽

2020 ◽

Author(s):

Shahnaz Soufi ◽

Majid Aminzare ◽

Hassan Hassanzad Azar ◽

Koorosh Kamali

Keyword(s):

Essential Oil ◽

Comparative Study ◽

Foodborne Pathogens ◽

Antibacterial Properties ◽

Zataria Multiflora

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Medicinal Plants: Antibacterial Effects and Chemical Composition of Essential Oil of Foeniculum vulgare

International Journal of Current Pharmaceutical Review and Research ◽

10.25258/ijcprr.v8i01.9082 ◽

2017 ◽

Vol 8 (01) ◽

Cited By ~ 2

Author(s):

Azadeh Foroughi ◽

Pouya Pournaghi ◽

Fariba Najafi ◽

Akram Zangeneh ◽

Mohammad Mahdi Zangeneh ◽

...

Keyword(s):

Chemical Composition ◽

Medicinal Plants ◽

Essential Oil ◽

Antibacterial Properties ◽

Screen Test ◽

Antibacterial Activities ◽

Gas Chromatography Mass Spectrometry ◽

Resistant Bacteria ◽

Antibacterial Effects ◽

Foeniculum Vulgare

Medicinal plants are considered modern resources for producing agents that could act as alternatives to antibiotics in demeanor of antibiotic-resistant bacteria. The aim of the study was to evaluate the chemical composition and antibacterial activities of essential oil of Foeniculum vulgare (FV) against Pseudomonas aeruginosa and Bacillus subtilis. Gas chromatography mass spectrometry was done to specify chemical composion. As a screen test to detect antibacterial properties of the essential oil, agar disk and agar well diffusion methods were employed. Macrobroth tube test was performed to determinate MIC. The results indicated that the most substance found in FV essential oil was Trans-anethole (47.41 %), also the essential oil of FV with 0.007 g/ml concentration has prevented P. aeruginosa and with 0.002 g/ml concentration has prevented B. subtilis from the growth. Thus, the research represents the antibacterial effects of the medical herb on test P. aeruginosa and B. subtilis. We believe that the article provide support to the antibacterial properties of the essential oil. The results indicate the fact that the essential oil from the plant can be useful as medicinal or preservatives composition.

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Antioxidant and Antibacterial Activities of Artemisia herba-alba Asso Essential Oil from Middle Atlas, Morocco

Phytothérapie ◽

10.3166/phyto-2018-0057 ◽

2018 ◽

Vol 16 (S1) ◽

pp. S48-S54

Author(s):

Y. Ez zoubi ◽

S. Lairini ◽

A. Farah ◽

K. Taghzouti ◽

A. El Ouali Lalami

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Foodborne Pathogens ◽

Food Systems ◽

Antibacterial Activities ◽

Culture Collection ◽

Bornyl Acetate ◽

Bacterial Strains ◽

Disk Diffusion Assay ◽

Different Strains

The purpose of this study was to determine the chemical composition and to evaluate the antioxidant and antibacterial effects of the Moroccan Artemisia herba-alba Asso essential oil against foodborne pathogens. The essential oil of Artemisia herba-alba was analyzed by gas chromatography coupled with mass spectroscopy. The antibacterial activity was assessed against three bacterial strains isolated from foodstuff and three bacterial strains referenced by the ATCC (American Type Culture Collection) using the disk diffusion assay and the macrodilution method. The antioxidant activity was evaluated using the DPPH (2, 2-diphenyl-1- picrylhydrazyl) method. The fourteen compounds of the Artemisia herba-alba essential oil were identified; the main components were identified as β-thujone, chrysanthenone, α-terpineol, α-thujone, α-pinene, and bornyl acetate. The results of the antibacterial activity obtained showed a sensitivity of the different strains to Artemisia herba-alba essential oil with an inhibition diameter of 8.50 to 17.00 mm. Concerning the MICs (minimum inhibitory concentrations), the essential oil exhibited much higher antibacterial activity with MIC values of 2.5 μl/ml against Bacillus subtilis ATCC and Lactobacillus sp. The essential oil was found to be active by inhibiting free radicals with an IC50 (concentration of an inhibitor where the response is reduced by half) value of 2.9 μg/ml. These results indicate the possible use of the essential oil on food systems as an effective inhibitor of foodborne pathogens, as a natural antioxidant, and for potential pharmaceutical applications. However, further research is needed in order to determine the toxicity, antibacterial, and antioxidant effects in edible products.

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In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

Journal of Food Safety ◽

10.1111/jfs.12782 ◽

2020 ◽

Vol 40 (3) ◽

Cited By ~ 5

Author(s):

Zahra Kiarsi ◽

Mohammad Hojjati ◽

Behrooz Alizadeh Behbahani ◽

Mohammad Noshad

Keyword(s):

Essential Oil ◽

Foodborne Pathogens ◽

Refrigerated Storage ◽

Beef Quality ◽

Antimicrobial Effects ◽

Myristica Fragrans

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Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity

Polymers ◽

10.3390/polym13030332 ◽

2021 ◽

Vol 13 (3) ◽

pp. 332

Author(s):

Jancikova Simona ◽

Dordevic Dani ◽

Sedlacek Petr ◽

Nejezchlebova Marcela ◽

Treml Jakub ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Antibacterial Properties ◽

Edible Films ◽

Attenuated Total Reflectance ◽

Practical Application ◽

Film Properties ◽

Gram Positive Bacteria ◽

Edible Packaging ◽

Orange Essential Oil

The research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.14% ± 0.02% at 356 nm), meaning that produced films can act as a UV protector. Most produced films in the research were resistant to Gram-positive bacteria (Staphylococcus aureus subsp. aureus), though most films did not show antibacterial properties against Gram-negative bacteria and yeasts. FTIR and SEM confirmed that both the amount of carrageenan used and the combination with orange essential oil influenced the compatibility of trehalose with the film matrix. The research showed how different combinations of trehalose, orange essential oils and carrageenan can affect edible film properties. These changes represent important information for further research and the possible practical application of these edible matrices.

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The Biological Activity of Monarda didyma L. Essential Oil and Its Effect as a Diet Supplement in Mice and Broiler Chicken

Molecules ◽

10.3390/molecules26113368 ◽

2021 ◽

Vol 26 (11) ◽

pp. 3368

Author(s):

Héloïse Côté ◽

André Pichette ◽

Alexis St-Gelais ◽

Jean Legault

Keyword(s):

Body Weight ◽

Essential Oil ◽

Feed Efficiency ◽

Body Weight Gain ◽

Antibacterial Properties ◽

Resistant Bacteria ◽

Growth Promoters ◽

Antibiotic Growth Promoters ◽

Monarda Didyma

The use of growth-promoting antibiotics in livestock faces increasing scrutiny and opposition due to concerns about the increased occurrence of antibiotic-resistant bacteria. Alternative solutions are being sought, and plants of Lamiaceae may provide an alternative to synthetic antibiotics in animal nutrition. In this study, we extracted essential oil from Monarda didyma, a member of the Lamiaceae family. We examined the chemical composition of the essential oil and then evaluated the antibacterial, antioxidant, and anti-inflammatory activities of M. didyma essential oil and its main compounds in vitro. We then evaluated the effectiveness of M. didyma essential oil in regard to growth performance, feed efficiency, and mortality in both mice and broilers. Carvacrol (49.03%) was the dominant compound in the essential oil extracts. M. didyma essential oil demonstrated antibacterial properties against Escherichia coli (MIC = 87 µg·mL−1), Staphylococcus aureus (MIC = 47 µg·mL−1), and Clostridium perfringens (MIC = 35 µg·mL−1). Supplementing the diet of mice with essential oil at a concentration of 0.1% significantly increased body weight (+5.4%) and feed efficiency (+18.85%). In broilers, M. didyma essential oil significantly improved body weight gain (2.64%). Our results suggest that adding M. didyma essential oil to the diet of broilers offers a potential substitute for antibiotic growth promoters.

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Antibacterial and antibiofilm activities of cinnamon essential oil nanoemulsion against multi-species oral biofilms

Scientific Reports ◽

10.1038/s41598-021-85375-3 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Yeo-Jin Jeong ◽

Hee-Eun Kim ◽

Su-Jin Han ◽

Jun-Seon Choi

Keyword(s):

Essential Oil ◽

Repeated Measures ◽

Antibacterial Properties ◽

Three Solutions ◽

Bacterial Colony ◽

Biofilm Model ◽

Oral Biofilms ◽

Cinnamon Essential Oil ◽

Cocamidopropyl Betaine ◽

Bovine Enamel

AbstractCinnamon essential oil (CEO) has antibacterial properties, but its ability to suppress the formation of multi-species oral biofilms has not been fully elucidated. This study evaluated the antibacterial and antibiofilm activities of cinnamon essential oil nanoemulsion (CEON) against oral biofilms formed using a microcosm biofilm model. The biofilms were formed on bovine enamel specimens over a 7-day period, during which all specimens were treated with one of three solutions: 5% CEON (n = 35), 0.5% cocamidopropyl betaine (n = 35), or 0.12% chlorhexidine gluconate (CHX; n = 35). Antibacterial and antibiofilm activities were determined by the red/green ratios (R/G values) of 7-day-old mature biofilms photographed with quantitative light-induced fluorescence-digital, the number of aciduric bacterial colony-forming units (CFUs) within each biofilm, and the absorbance of bacterial suspensions. One-way and repeated-measures analysis of variance were performed to compare differences among the three solutions. R/G values were lowest in the 0.12% CHX group, but not significantly differ from the 5% CEON group. The number of CFUs and absorbance were lowest in the 5% CEON group. This study showed that nanoemulsified CEO inhibited the maturation of multi-species oral biofilms and the growth of oral microorganisms in biofilms, including aciduric bacteria that cause dental caries.

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