Alaa-eddin Dabowl - Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
Mohammad Mohsenzadeh - Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran

Carum copticum essential oil (CEO) is used to prevent the growth of food-borne pathogens. The Carum copticum essential oil nanoemulsion (CEON) was prepared using low energy sonication at ۰, ۲.۵۰, ۵.۰۰ and ۱۰ min based on surfactant to-oil ratio (SOR=۱). Chemical composition, antimicrobial and antibiofilm properties of CEON were examined. Our data showed that the average diameter of the droplets of CEON was between ۴۶.۸۹ and ۱۲۰.۹۰ nm. The MICs of CEON and CEO against E. coli O۱۵۷:H۷ and L. monocytogenes were tested. L. monocytogenes was more sensitive than E. coli O۱۵۷:H۷. The sonication time and the total viable bacteria (TVC) in the study were inversely related to each other. Furthermore, CEON at the ۴.۰۰ × MIC concentration and contact time of ۲۰ min caused ۷۷.۱۴% and ۶۷.۰۳% reduction of E. coli O۱۵۷:H۷ and L. monocytogenes biofilms, respectively. The antibiofilm activity of CEO was significantly lower than CEON and caused a ۶۲.۶۰% and ۴۳.۸۶% reduction of E. coli O۱۵۷: H۷ and L. monocytogenes biofilms, respectively. The results showed that CEON produced by low energy sonication would have a higher antibacterial efficiency than non-encapsulted essential oil.

Carum copticum, Droplet size, Low energy method, Nanoemulsion, Sonication time