Antimicrobial Effects of the Nanoemulsion of Rosemary Essential Oil against Important Foodborne Pathogens
Publish Year: 1398
نوع سند: مقاله ژورنالی
زبان: English
View: 189
This Paper With 7 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
JR_JHEHP-5-2_006
تاریخ نمایه سازی: 21 بهمن 1401
Abstract:
Background: The purpose of this study was to determine the effect of rosemary essential oil (REO) nanoemulsion against some important food borne pathogens.
Methods: Antibacterial effects of REO and REO nanoemulsion were determined using Agar disc diffusion, Broth microdilution and Steam phase diffusion methods against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Shewanella SP, Listeria monocytogenes and Salmonella enteritidis.
Results: Antibacterial effect of REO and REO nanoemulsion was increased with concentration enhancing of REO. There was no significant antibacterial activity in the effectiveness of nanoemulsion on the studied bacteria in comparison with REO in both disk diffusion and steam phase diffusion methods. MIC and MBC analysis of REO and prepared REO nanoemulsion showed that REO and its nanoemulsion have inhibited all studied bacteria. REO showed better inhibitory effects. REO and nanoemulsion of rosemary essential oil have the greatest effect on Shewanella SP., L. monocytogenes, S. aureus, S.enteritidis, E. coli and P. aeruginosa, respectively.
Conclusion: In total, it can be said that REO and its nanoemulsion are desirable to inhibit the growth of food borne pathogens and can be a good choice as antimicrobial agents in food industry to enhance safety and extend foods’ shelf life.
Keywords:
Agar disk diffusion test , Broth microdilution method , Nanoemulsion , Rosemary essential oil , Steam phase diffusion method
Authors
Hassan Hassanzadazar
Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Science, Zanjan, Iran.
Samira Yousefizadeh
Student Research Committee, School of Public Health, Zanjan University of Medical Science, Zanjan, Iran.
Azadeh Ghafari
Department of Food and Drug Control, School of Pharmacy, Zanjan University of Medical Science, Zanjan, Iran.
Mehdi Fathollahi
Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Science, Zanjan, Iran.
Majid Aminzare
Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Science, Zanjan, Iran.
مراجع و منابع این Paper:
لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :