Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens

Topuz, Osman Kadir; Özvural, Emin Burçin; Zhao, Qin; Huang, Qingrong; Chikindas, Michael L.; Gölükçü, Muharrem

doi:10.1016/j.foodchem.2016.02.051

Cited by 110 publications

(47 citation statements)

References 31 publications

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“…In contrast, the antimicrobial activity of the nanoemulsions was similar to that of the bulk oil for S. pneumoniae. This finding is in agreement with some previous studies that have also reported that nanoemulsions have similar antimicrobial activity to bulk oils, for example, for anise oil (Topuz et al 2016) and thyme oil (Xue et al 2015).…”

Section: Discussionsupporting

confidence: 93%

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Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-richThymus daenensisessential oil

et al. 2017

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Section: Discussionsupporting

confidence: 93%

“…This finding is in agreement with some previous studies that have also reported that nanoemulsions have similar antimicrobial activity to bulk oils, for example , for anise oil (Topuz et al . ) and thyme oil (Xue et al . ).…”

Section: Discussionmentioning

confidence: 99%

Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-richThymus daenensisessential oil

et al. 2017

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“…These different results are influenced by many factors such as type and physical characterisations of EOs, method of preparation and type of test microorganism. For example, nanoemulsions obtained by high‐pressure homogenisation showed stronger antibacterial activities in comparison with the coarse emulsion, due to smallest diameter of droplet size developed by homogenisation (Topuz et al ., ).…”

Section: Resultsmentioning

confidence: 98%

“…Most of them arise from their volatility and hydrophobic characteristics. Generally, EOs have high efficiency against food‐borne pathogen and spoilage microorganisms in nutrient media, but this effect in food is only achieved with higher concentrations of EOs than those obtained in media which can create some unpleasant sensorial effects (Almadiy et al ., ; Topuz et al ., ). Additionally, when EOs are added to the food, hydrophobic interactions between EOs and food components such as fat and protein, reduce their sanitising effect and/or shorten the duration of effectiveness on microorganisms (Burt, ).…”

Section: Introductionmentioning

confidence: 99%

Physical, antimicrobial and antibiofilm properties of Zataria multiflora Boiss essential oil nanoemulsion

Nasim

Tajik

Moradi

et al. 2017

Int J of Food Sci Tech

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Summary It was evaluated physical, antibacterial and antibiofilm properties of Zataria multiflora Boiss essential oil (ZEO) and its nanoemulsion. Long‐term stability of nanoemulsion prepared by emulsion phase inversion was satisfying based on low narrow size distribution (polydispersity index ˜0.2) and low droplet size (200 nm) over 21 days of storage. Nanoemulsion showed lower minimum inhibitory concentration (MIC) on Listeria monocytogenes (2500 µg mL−1) than Salmonella Typhimurium (5000 µg mL−1). Killing kinetics study revealed that nanoemulsion was more effective in inhibiting the growth of bacteria in milk than culture media. Both bacteriostatic and bactericidal effects were observed depending on the type of bacteria, nanoemulsion concentration and the time of exposure. Nanoemulsion at 4×MIC concentration reduced 64% and 75% of one‐day‐old biofilm of L. monocytogenes and S. Typhimurium, respectively. In conclusion, nanoemulsion revealed antimicrobial activity, but converting the ZEO to nanoemulsion did not improve its antibacterial activity; however, antibiofilm properties were enhanced.

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“…In vitro antiparasitic activity (Baldissera et al, 2013) Anise (25, 50 and 75% of oil phase) Soy lecithin (5%) HPH In vitro antimicrobial activities (Topuz et al, 2016) Argan Polyethoxylated solutol HS-15 EPI In vitro cytotoxic activity (Jordan et al, 2012) Babassu (5%) Mixture of sorbitan monooleate and PEG-54 castor oil (10%) PIT Pharmaceutical and cosmetic matrices (Gumiero, Filho,2012) Carqueja-doce (3.32%) Polysorbate (0.77%) SE In vitro antifungal activity (Danielli et al, 2013) Casca-de-anta (4%) Polysorbate 20 (1%) Sorbitan monooleate (1%) HPH In vitro cytotoxic activity (Gomes et al, 2013) Cinnamon (6%) Polysorbate 80 (18%) EPI In vitro antibacterial activity (Nirmala et al, 2013) Cinnamon bark (1%)…”

Section: Hphmentioning

confidence: 99%

The use of Brazilian vegetable oils in nanoemulsions: an update on preparation and biological applications

Bajerski

Michels

Colomé

et al. 2016

Braz. J. Pharm. Sci.

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Vegetable oils present important pharmacological properties, which gained ground in the pharmaceutical field. Its encapsulation in nanoemulsions is considered a promising strategy to facilitate the applicability of these natural compounds and to potentiate the actions. These formulations offer several advantages for topical and systemic delivery of cosmetic and pharmaceutical agents including controlled droplet size, protection of the vegetable oil to photo, thermal and volatilization instability and ability to dissolve and stabilize lipophilic drugs. For these reasons, the aim of this review is to report on some characteristics, preparation methods, applications and especially analyze recent research available in the literature concerning the use of vegetable oils with therapeutic characteristics as lipid core in nanoemulsions, specially from Brazilian flora, such as babassu (Orbignya oleifera), aroeira (Schinus molle L.), andiroba (Carapa guaianiensis), casca-de-anta (Drimys brasiliensis Miers), sucupira (Pterodon emarginatus Vogel) and carqueja doce (Stenachaenium megapotamicum) oils.Uniterms: Plant oils/nanoemulsions/preparation. Plant oils/biological applications. INTRODUCTIONThe use of submicrometric colloidal nanocarriers such as nanoparticles (NP) lipid and polymeric, nanoemulsions (NE), microemulsions (ME), liposomes, and polymeric micelles is considered a promising system in the pharmaceutical field, because they have numerous advantages over traditional formulations such as: sustained release of the active element; solubilization of lipophilic molecules; use for different routes of administration; protection from chemical and enzymatic degradation of labile molecules; reduction of vegetable oils (VO) volatilization, side effects and dose (Mäder, Mehnert, 2005;Mehnert, Mäder, 2001;Gref, Couvreour, 2006;Couvreur, Vauthier, 2006; Panyam, Labhasetwar, 2003;Soppimath et al., 2001;Ai et al., 2011; Contri et al., 2012;Contri et al., 2014;Dimer et al., 2014;Severino et al., 2015;Frank et al., 2015;Asbahani et al., 2015). However, all systems differ thermodynamic stability, structure, chemical composition, efficiency encapsulation and types of application (Mäder, Mehnert, 2005;Ai et al., 2011).The development of suitable nanocarriers for pharmaceutical or cosmetic application requires the adequate selection of their adjuvants such as polymers for nanocapsules (NC), surfactants, and oils (Schaffazick et al., 2003;Alvarez-Román et al., 2001;Bouchemal et al., 2004;Friedrich et al., 2008). Recently, special attention has been given to the type of oily phase used as the core in the preparation of NE. VO has been preferred not only due to the concept that it is safe and biocompatible, but mainly because of the diversity of benefits, and the complex composition of fatty acids can exercise under the skin, protecting it against dehydration, solar radiation, inflammation, insect attack, microorganisms, and viruses (Tadros, Kessell, 2004;Bloise, 2003;Oyedeji, Okeke, 2010;Bakkali et. al., 2008;Harris, 2002; Contri et al, ...

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Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens

Cited by 110 publications

References 31 publications

Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-richThymus daenensisessential oil

Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-richThymus daenensisessential oil

Physical, antimicrobial and antibiofilm properties of Zataria multiflora Boiss essential oil nanoemulsion

The use of Brazilian vegetable oils in nanoemulsions: an update on preparation and biological applications

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