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Volume 8, Issue 4 (12-2022)
jhehp 2022, 8(4): 222-231 |
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Mardani F, Mohseni M, Aminzare M, Hassanzadazar H. Antibacterial Properties of Bioactive Starch Films Containing Bunium Persicum Seed’s Essential Oil Nanoemulsion Fortified with Cinamaldehyde. jhehp 2022; 8 (4) :222-231
URL: http://jhehp.zums.ac.ir/article-1-519-en.html
URL: http://jhehp.zums.ac.ir/article-1-519-en.html
1- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Food and Drug Control, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Food and Drug Control, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran.
Abstract: (3649 Views)
Background: The present study aimed to evaluate antimicrobial properties of corn starch edible films prepared with Bunium persicum essential-oil nanoemulsions (BPEOne) and BPEOne fortified with cinnamaldehyde (Fortified BPEOne with CIN) against some common food-borne pathogens.
Methods: Treatments (films containing BPEO, CIN, BPEOne, BPEO+CIN, BPEOne+CIN, Fortified BPEOne with CIN in 0.5, 1, 2, and 4 % concentrations) were prepared using starch solutions. In vitro antimicrobial activity of BPEOne films was evaluated using agar disk diffusion and plate count assay methods against Salmonella enteritidis, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus.
Results: The inhibitory effect of each treatment against some food-borne pathogen bacteria increased significantly with the enhancement of concentrations (P<0.05). The highest bacterial inhibitory effect was achieved in higher concentrations (2%, 4%). The antimicrobial activity of BPEO nanoemulsion was higher than pure BPEO-containing films. S. aureus and S. enteritidis were more susceptible and resistant bacteria to BPEO, BPEO nanoemulsion-containing films, respectively.
Conclusion: The films containing a combination of the BPEO (or its nanoemulsion) with CIN have better antimicrobial activity, however the fortification of nanoemulsions with other antimicrobial agents may not show the same results.
Methods: Treatments (films containing BPEO, CIN, BPEOne, BPEO+CIN, BPEOne+CIN, Fortified BPEOne with CIN in 0.5, 1, 2, and 4 % concentrations) were prepared using starch solutions. In vitro antimicrobial activity of BPEOne films was evaluated using agar disk diffusion and plate count assay methods against Salmonella enteritidis, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus.
Results: The inhibitory effect of each treatment against some food-borne pathogen bacteria increased significantly with the enhancement of concentrations (P<0.05). The highest bacterial inhibitory effect was achieved in higher concentrations (2%, 4%). The antimicrobial activity of BPEO nanoemulsion was higher than pure BPEO-containing films. S. aureus and S. enteritidis were more susceptible and resistant bacteria to BPEO, BPEO nanoemulsion-containing films, respectively.
Conclusion: The films containing a combination of the BPEO (or its nanoemulsion) with CIN have better antimicrobial activity, however the fortification of nanoemulsions with other antimicrobial agents may not show the same results.
Keywords: Agar disc diffusion assay, Black cumin, Food-borne pathogens, Nanoemulsion, Plate count assay
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2022/09/29 | Accepted: 2022/11/20 | Published: 2022/12/11
Received: 2022/09/29 | Accepted: 2022/11/20 | Published: 2022/12/11
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