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

Osman Kadir Topuz; Emin Burçin Özvural; Qin Zhao; Qingrong Huang; Michael Chikindas; Muharrem Gölükçü

doi:10.1016/j.foodchem.2016.02.051

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

Osman Kadir Topuz, Emin Burçin Özvural, Qin Zhao, Qingrong Huang, Michael Chikindas, Muharrem Gölükçü

School of Environmental and Biological Sciences, Food Science

Research output: Contribution to journal › Article › peer-review

91 Scopus citations

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.

Original language	English (US)
Pages (from-to)	117-123
Number of pages	7
Journal	Food Chemistry
Volume	203
DOIs	https://doi.org/10.1016/j.foodchem.2016.02.051
State	Published - Jul 15 2016

All Science Journal Classification (ASJC) codes

Analytical Chemistry
Food Science

Keywords

Anise oil
Escherichia coli O157:H7
Essential oil
Listeria monocytogenes
Nanoemulsion

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10.1016/j.foodchem.2016.02.051

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title = "Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens",

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.",

keywords = "Anise oil, Escherichia coli O157:H7, Essential oil, Listeria monocytogenes, Nanoemulsion",

author = "Topuz, {Osman Kadir} and {\"O}zvural, {Emin Bur{\c c}in} and Qin Zhao and Qingrong Huang and Michael Chikindas and Muharrem G{\"o}l{\"u}k{\c c}{\"u}",

note = "Funding Information: The authors would like to express their sincere thanks to the Scientific Research Project Coordination Unit of Akdeniz University , Higher Education Institution of Turkey and Food Science Department of Rutgers University for the support. Publisher Copyright: {\textcopyright} 2016 Elsevier Ltd. All rights reserved.",

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doi = "10.1016/j.foodchem.2016.02.051",

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AU - Topuz, Osman Kadir

AU - Özvural, Emin Burçin

AU - Zhao, Qin

AU - Huang, Qingrong

AU - Chikindas, Michael

AU - Gölükçü, Muharrem

N1 - Funding Information: The authors would like to express their sincere thanks to the Scientific Research Project Coordination Unit of Akdeniz University , Higher Education Institution of Turkey and Food Science Department of Rutgers University for the support. Publisher Copyright: © 2016 Elsevier Ltd. All rights reserved.

PY - 2016/7/15

Y1 - 2016/7/15

N2 - 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.

AB - 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.

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KW - Listeria monocytogenes

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

Abstract

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Keywords

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