| Literature DB >> 26948596 |
Osman Kadir Topuz1, Emin Burçin Özvural2, Qin Zhao3, Qingrong Huang3, Michael Chikindas3, Muharrem Gölükçü4.
Abstract
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.Entities:
Keywords: Anise oil; Bergamotene (PubChem CID: 521569); Cis-anetole (PubChem CID: 1549040); Escherichia coli O157:H7; Essential oil; Foeniculin (PubChem CID: 5316879); Linalool (PubChem CID: 6549); Listeria monocytogenes; Nanoemulsion; Trans-anethole (PubChem CID: 637563); p-Anisaldehyde (PubChem CID: 31244); α-Pinene (PubChem CID: 6654); β-Caryophylene (PubChem CID: 5281515)
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Year: 2016 PMID： 26948596 DOI： 10.1016/j.foodchem.2016.02.051
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514