Encapsulation of Zataria multiflora Bioss. Essential Oil into Nanoliposomes and in Vitro Antibacterial Activity Against Escherichia coli O157:H7. Issue 3 (28th June 2016)

• Record Type: Journal Article
• Authors: Khatibi, Seyed Amin; Misaghi, Ali; Moosavy, Mir‐Hassan; Basti, Afshin Akhondzadeh; Koohi, Mohammad Kazem; Khosravi, Parivash; Haghirosadat, Fatemeh
• Is Part Of: Journal of food processing and preservation. Volume 41:Issue 3(2017)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2016-06-28
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12955
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The essential oil (EO) of Zataria multiflora Bioss. was successfully encapsulated into nanoliposomes in this study. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of EO loaded nanoliposomes and free EO were studied at 25 and 35C against Escherichia coli O157:H7. Effect of sub‐inhibitory concentrations (subMIC) of EO was also evaluated before and after encapsulation against the growth of bacteria over 24 h. MIC and MBC levels for EO loaded nanoliposomes decreased in comparison with free EO. Antibacterial effect of free and nanoliposomal EO also followed a dose‐dependent manner. By sub‐MIC concentration of nanoliposomal EO, bacterial count was decreased more than free EO especially at 8, 12 and 24 h. Furthermore, sub‐MIC concentration of liposomal EO showed a better inhibitory effect at 35C than 25C. The findings of this research showed that novel carries like nanoliposomes can increase the antibacterial effect of EOs like Z. multiflora EO. Practical Applications: This study raises important implications for the potential use of nanoliposome as a novel carrier for Zataria multiflora Boiss. essential oil. The increased antimicrobial activity of Zataria multiflora Boiss. essential oil against Escherichia coli O157:H7 after the encapsulation in nanoliposomes can promote the use of similar encapsulated natural compounds in nanoliposomes as potent preservative agents, not only in the food industry but also in medical and cosmetics preparations.