Development and Characterization of Cumin Oil-Nanoemulsions and its Enhanced Antibacterial Activity against Some Bacteria

Background & Objective:  Antibiotic resistance has become a global problem. This study aimed to develop and evaluate nanoemulsions' capacity to improve Cuminum cyminum's antibacterial activity essential oil as an appropriate approach to prevent microbial resistance.  Materials & Methods:  Gas chromatography-mass spectrometry was used to determine the main constituent of C. cyminum essential oil. FT-IR was used to investigate the functional groups of chemical composition. A nanoemulsion was generated using high-shear homogenization, followed by several physicochemical characterizations. The antibacterial activity of essential oil in both pure and nanoemulsion forms against important food-borne pathogens, and drug-resistant bacteria was determined by measuring the Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC). Results:  Cumin aldehyde with ۲۰.۰۸%w/v is the main constituent of essential oil. The prepared nanoemulsions had an average size of ۷۲ nm, particle distribution of ۰.۲۳۴, and zeta potential of ۲۶ mV. Nanoemulsion formulations of essential oils are more effective compared to pure ones.   Klebsiella pneumonia and Pseudomonas aeruginosa have the highest and the lowest antimicrobial effects of essential oil among all studied bacteria, respectively. In contrast, in resistant samples, the major and minor effects were contributed to Methicillin-resistant Staphylococcus aureus and vancomycin-resistant Enterococcus, respectively. Conclusion:  Cumin oil-nanoemulsion had an acceptable function against antibiotic-resistant bacteria. It is advisable to combine this formulation with synthetic antibiotics in order to reduce bacterial resistance and serve as a preservative in the pharmaceutical and food industries.

کلیدواژه ها:

Cuminum cyminum. L ، Essential oil ، Characterization ، Nanoemulsion ، Antibacterial activity.