Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens

TOPUZ O. K., ÖZVURAL E. B., Zhao Q., Huang Q., Chikindas M., Golukcu M.

FOOD CHEMISTRY, cilt.203, ss.117-123, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 203
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.foodchem.2016.02.051
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.117-123
  • Anahtar Kelimeler: Anise oil, Nanoemulsion, Essential oil, Listeria monocytogenes, Escherichia coli O157:H7, PLANT ESSENTIAL OILS, ESCHERICHIA-COLI, LISTERIA-MONOCYTOGENES, DELIVERY-SYSTEMS, DROPLET SIZE, EFFICACY, IMPACT, L.
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The purpose of this research was to investigate antimicrobial effects of nano emulsions of anise oil (AO) on the survival of common food borne pathogens, Listeria monocytogenes and Escherichia coli O157:H7. Series of emulsions containing different level of anise oil as potential antimicrobial delivery systems were prepared. Antimicrobial activities of bulk anise oil and its emulsions (coarse and nano) was tested by the minimum inhibitory concentration and time kill assay. Our results showed that bulk anise oil reduced the population of E. coli O157:H7 and L. monocytogenes by 1.48 and 0.47 log cfu/ml respectively after 6 h of contact time. However, under the same condition anise oil nanoemulsion (AO75) reduced E. coli O157:H7 and L. monocytogenes count by 2.51 and 1.64 log cfu/ml, respectively. Physicochemical and microbial analyses indicated that both nano and coarse emulsions of anise oil showed better and long-term physicochemical stability and antimicrobial activity compared to bulk anise oil. (c) 2016 Elsevier Ltd. All rights reserved.