Antimicrobial Activity of Nanoencapsulated Essential Oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum against Weak-Acid Resistant Zygosaccharomyces bailii in Clear Apple Juice

Abstract

The anti-yeast activity of oil-in-water encapsulated nanoemulsion containing individual or a combination of the three essential oils of Tasmanian pepper leaf (Tasmannia lanceolata), lemon myrtle (Backhousia citriodora), and anise myrtle (Syzygium anisatum) against weak-acid resistant Zygosaccharomyces bailii in clear apple juice was investigated. The effectiveness of the shelf-life extension of Z. bailii-spiked (1 × 103 CFU/mL) clear apple juice was evaluated and compared between natural (essential oils) and synthetic (sodium benzoate) antimicrobial agents. Essential oils showed an immediate reduction in the Z. bailii cell population at day-0 and exerted a fungicidal activity at day-4 of storage, with no further noticeable growth at the end of the experiment (day-28). At lower concentrations, Tasmanian pepper leaf oil of 0.0025% had >6 log CFU/mL at day-12 of storage. For lemon myrtle essential oils, the yeast population reached >6 log CFU/mL at day-24 and day-20 for concentrations of 0.02% and 0.01%, respectively. The fungicidal activity of Tasmanian pepper leaf oil reduced from 0.005% to 0.0025% v/v when mixed at a ratio of 1:1 with anise myrtle oil. The results of the present study suggest that these three native Australian herbs have the potential to be used in the beverage industry by controlling Zygosaccharomyces bailii in clear apple juice products.

Antibacterial activity and mechanism of cinnamon essential oil nanoemulsion against Pseudomonas deceptionensis CM2

“…deceptionensis CM2 of chicken fillets during storage at 4 °C for up to 15 days [ 22 ]. Similarly, Alderees et al [ 35 ] investigated the antifungal activities of nanoencapsulated essential oils extracted from Tasmanian pepper leaves, lemon myrtle, and anise myrtle. The results showed that the prepared EOs nanoemulsion exhibited dose- and time-dependent antimicrobial activity against Zygosaccharomyces bailii in clear apple juice [ 35 ].…”

“…Similarly, Alderees et al [ 35 ] investigated the antifungal activities of nanoencapsulated essential oils extracted from Tasmanian pepper leaves, lemon myrtle, and anise myrtle. The results showed that the prepared EOs nanoemulsion exhibited dose- and time-dependent antimicrobial activity against Zygosaccharomyces bailii in clear apple juice [ 35 ]. The SEM results revealed that CON-treated cells showed a rough and deformed surface morphology.…”

Fruit Juices: Technology, Chemistry, and Nutrition 2.0

“…Lastly, the paper by Alderees et al [10] outlines the antimicrobial activity of an oilin-water-encapsulated nanoemulsion containing either an individual oil or a combination of three essential oils of Tasmanian pepper leaf (Tasmania lanceolate), lemon myrtle (Backhousia citriodora), and anise myrtle (Syzygium anisatum) against weak-acid-resistant Zygosaccharomyces bailii in clear apple juice. The results of this study clearly indicated that essential oils of lemon myrtle and Tasmanian pepper leaf as individual oils, as well as the combination of anise myrtle and Tasmanian pepper leaf, were effective for controlling the growth of the yeast in clear apple juice within the studied storage period (28 days) and temperature (25 • C), highlighting the great potential of native Australian herbs in controlling one of the most resistant yeasts to the action of weak-acid preservatives in clear apple juice.…”