Background Liposomes have the ability to enclose hydrophilic or lipophilic materials. Bioactive macromolecules become more stable when they are entrapped within liposomes resisting environmental changes, allowing maintenance of the antimicrobial molecules and increasing their effectiveness and constancy thus can be used for food preservation. The aim of this study was to screen food samples for microbial contamination and to examine the antimicrobial activity of selected six ready-made plant oils which were; clove, black seed, thyme, garlic, rosemary and green tea against the isolated microbes from food samples and other selected microbes. Also to examine the possible enhancement of the antibacterial property of clove oil and tetracycline versus Escherichia coli when they were encapsulated into distearoyl phosphatidylcholine (DSPC) liposomes as a nanoscale carriers. Results of the antimicrobial action measured by minimum inhibitory concentration revealed that all six oils had antimicrobial action when facing at least one of the tested microbes. However only clove oil could inhibit the growth of all tested microbes. Moreover encapsulation of clove oil into DSPC liposomes enhanced its antibacterial action by 10 times when examined to inhibit the growth of E. coli. Also the antibacterial activity of liposome encapsulated tetracycline was improved by 8 times. Results of characterization of formulated clove oil liposomes by measuring their Zeta potential and their sizes implying that clove oil might be enclosed within the hydrophobic portion of the two layers of the liposome. Analyzing data of Fourier Transform Infrared Spectroscopy showed that clove oil was detected in the interfacial area of the liposome. Analyzing results of Differential scanning calorimetry and measuring phase transitions suggested that liposomes encapsulating clove oil had a membrane fluidization effect. Conclusion Some plant oils like clove has antimicrobial activity which enhanced with liposomal encapsulation and thus reduces the needed concentration to give the desired actions.

The goal of this study to investigate the influence of antioxidant as coenzyme Q10 on structural changes of model lipid membranes as DPPC by using Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC). The results obtained indicate that the greater effect of CoQ 10 upon the incorporation into negatively charged liposomes in comparison with the other liposome formulations. The incorporated CoQ10 is probably associated with the lipid bilayers, interacted to a large extent with them, and perturbed them which results in the strong broadening and shift to lower temperature 94 C of the major characteristic endothermic peak of pure DPPC that exists at 105 C. The FT-IR spectra of samples showed that Incorporation of CoQ10 into neutrally, positively and negatively charged DPPC liposomes showed significant change in the frequency of the antisymmetric CH2 stretching bands in the acyl chain implying that CoQ10 create a conformational disorder within the acyl chains of phospholipids. In other words, it had significant effect on the order of the membrane.