Antimicrobial and Antioxidant Effects of Emulsions and Nanoemulsions of S. officinalis, P. anisum, D. moldavica, and S. aromaticum Against Foodborne Bacteria

Due to their antimicrobial and antioxidant properties, essential oils are used as natural preservatives. The purpose of this study was to investigate the chemical composition, antioxidant properties, and antimicrobial activity of emulsion and nano-emulsion forms of Salvia officinalis, Pimpinella anisum, Dracocephalum moldavica, and Syzygium aromaticum essential oils. The agar well-diffusion assay results obtained from the experiment suggested that nano-emulsion of Dracocephalum moldavica essential oil had the maximum antimicrobial activity against the pathogenic microorganisms drawn in the experiment. The inhibition zone diameters of the nanoemulsion of this essential oil against Shigella dysenteriae, Salmonella Typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Bacillus cereus were ۱۱.۰, ۱۱.۸, ۱۳.۰, ۱۳.۱, ۱۳.۱, ۱۳.۶, and ۱۴.۱ mm, respectively. In contrast, the inhibition zone diameters of this essential oil against S. dysenteriae, S. Typhimurium, P. aeruginosa, S. aureus, L. monocytogenes, E. coli, and B. cereus were ۹.۶, ۱۰.۳, ۱۰.۸, ۱۱.۸, ۱۱.۳, ۱۱.۱, and ۱۱.۲ mm, respectively. The major components of Dracocephalum moldavica essential oil included geraniol (۲۷.۲۴%), geranial (۱۰.۷۵%), alpha-copaene (۸.۱۶%), alpha-pinene (۷.۳۷%), carvacrol (۷.۴۱%), limonene (۶.۸۶%), and nerol (۶.۴۵%). The nanoemulsion form possessed a significantly greater antioxidant potential compared to their emulsion form. Also, the nanoemulsions exhibited significantly lower IC۵۰ compared to the emulsions. The nanoemulsion form of D. moldavica had the lowest IC۵۰ and EC۵۰ values of ۲۲.۱ and ۴.۵۱ µg mL-۱, respectively.

کلیدواژه ها:

Antioxidant activity ، Dracocephalum moldavica ، Essential oil