پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 161 |
| تعداد شمارهها | 6,477 |
| تعداد مقالات | 70,011 |
| تعداد مشاهده مقاله | 122,912,516 |
| تعداد دریافت فایل اصل مقاله | 96,128,226 |
Development of nanoemulsion-based antimicrobial activity of cinnamon prepared with soy protein isolate-lecithin | ||
| Journal of Food and Bioprocess Engineering | ||
| مقاله 10، دوره 2، شماره 2، اسفند 2019، صفحه 147-154 اصل مقاله (372.68 K) | ||
| نوع مقاله: Original research | ||
| نویسندگان | ||
| Shima Ghani؛ Hassan Barzegar* ؛ Mohammad Noshad؛ Mohammad Hojjati | ||
| Department of Food Science & Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | ||
| چکیده | ||
| The objective of the present research was to develop cinnamon oil nanoemulsions using soy protein isolate and lecithin as food grade natural emulsifiers. For this purpose, stable cinnamon oil nanoemulsion (droplet diameter of 141.2 nm) prepared by ultrasonic emulsification. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of free and nanoemulsified cinnamon oil against Escherichia coli, Enterococcus faecium, Bacillus cereus, Salmonella typhi, Pseudomonas aeruginosa and Staphylococcus aureus were determined. According to the results, E. coli was more resistant to cinnamon. Also, the nanoemulsion exhibited high inhibitory effects than the pure essential oil. The antibacterial activity of free and nanoemulsified cinnamon oil against E. coli, E. faecium was evaluated by measuring nucleic acid, protein and potassium leakage from the cells. Investigation of the kinetics of microbial deactivation showed that after 24 h incubation, recovery was observed for all treatment and recovery rate of nanoemulsion treatment was slower than that of free cinnamon oil treatment. | ||
| کلیدواژهها | ||
| Cinnamon؛ Nanoemulsion؛ Killing kinetics؛ Cell membrane؛ Potassium leakage | ||
| مراجع | ||
|
Almadiy, A. A., Nenaah, G. E., Al Assiuty, B. A., Moussa, E. A., & Mira, N. M. (2016). Chemical composition and antibacterial activity of essential oils and major fractions of four Achillea species and their nanoemulsions against foodborne bacteria. LWT-Food Science and Technology, 69, 529-537.
Azhdarzadeh, F., Hojjati, M., & Tahmuzi Didehban, S. (2017). Chemical composition and antimicrobial activity of Pelargonium roseum essential oil from southwest of Iran. Journal of Food and Bioprocess Engineering, 1(1), 47-54.
Bouhdid, S., Abrini, J., Amensour, M., Zhiri, A., Espuny, M., & Manresa, A. (2010). Functional and ultrastructural changes in Pseudomonas aeruginosa and Staphylococcus aureus cells induced by Cinnamomum verum essential oil. Journal of applied microbiology, 109(4), 1139-1149.
Donsì, F., Annunziata, M., Vincensi, M., & Ferrari, G. (2012). Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier. Journal of biotechnology, 159(4), 342-350.
Ghosh, V., Mukherjee, A., & Chandrasekaran, N. (2013). Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity. Ultrasonics sonochemistry, 20(1), 338-344.
Hu, Q., Gerhard, H., Upadhyaya, I., Venkitanarayanan, K., & Luo, Y. (2016). Antimicrobial eugenol nanoemulsion prepared by gum arabic and lecithin and evaluation of drying technologies. International journal of biological macromolecules, 87, 130-140.
Jumaa, M., Furkert, F. H., & Müller, B. W. (2002). A new lipid emulsion formulation with high antimicrobial efficacy using chitosan. European Journal of Pharmaceutics and Biopharmaceutics, 53(1), 115-123.
Khadri, A., Serralheiro, M., Nogueira, J., Neffati, M., Smiti, S., & Araújo, M. (2008). Antioxidant and antiacetylcholinesterase activities of essential oils from Cymbopogon schoenanthus L. Spreng. Determination of chemical composition by GC–mass spectrometry and 13C NMR. Food chemistry, 109(3), 630-637.
Lu, W.-C., Huang, D.-W., Wang, C.-C., Yeh, C.-H., Tsai, J.-C., Huang, Y.-T., & Li, P.-H. (2017). Preparation, characterization, and antimicrobial activity of nanoemulsions incorporating citral essential oil. Journal of Food and Drug Analysis.
Ma, Q., Davidson, P. M., & Zhong, Q. (2016). Nanoemulsions of thymol and eugenol co-emulsified by lauric arginate and lecithin. Food chemistry, 206, 167-173.
Moghimi, R., Ghaderi, L., Rafati, H., Aliahmadi, A., & McClements, D. J. (2016). Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. Food chemistry, 194, 410-415.
Noshad, M., Mohebbi, M., Koocheki, A., & Shahidi, F. (2016). Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolate. Journal of Dispersion Science and Technology, 37(1), 56-65.
Ranjbar, A., Ghaseminejhad, S., Takalu, H., Baiaty, A., Rahimi, F., & Abdollahi, M. (2007). Anti oxidative stress potential of cinnamon (cinnamomum zeylanicum) in operating room personnel; a before/after cross sectional clinical trial. Int J Pharmacol, 3, 482-486.
Shahverdi, A., Monsef‐Esfahani, H., Tavasoli, F., Zaheri, A., & Mirjani, R. (2007). Trans‐Cinnamaldehyde from Cinnamomum zeylanicum Bark Essential Oil Reduces the Clindamycin Resistance of Clostridium difficile in vitro. Journal of food science, 72(1), S055-S058.
Shams, N., & Sahari, M. A. (2016). Nanoemulsions: Preparation, Structure, Functional Properties and their Antimicrobial Effects. Applied Food Biotechnology, 3(3), 138-149.
Sugumar, S., Nirmala, J., Ghosh, V., Anjali, H., Mukherjee, A., & Chandrasekaran, N. (2013). Bio‐based nanoemulsion formulation, characterization and antibacterial activity against food‐borne pathogens. Journal of basic microbiology, 53(8), 677-685.
Swathy, J., Mishra, P., Thomas, J., Mukherjee, A., & Chandrasekaran, N. (2018). Antimicrobial potency of high-energy emulsified black pepper oil nanoemulsion against aquaculture pathogen. Aquaculture, 491, 210-220.
Sznitowska, M., Janicki, S., Dabrowska, E. A., & Gajewska, M. (2002). Physicochemical screening of antimicrobial agents as potential preservatives for submicron emulsions. European journal of pharmaceutical sciences, 15(5), 489-495.
Topuz, O. K., Özvural, E. B., Zhao, Q., Huang, Q., Chikindas, M., & Gölükçü, M. (2016). Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens. Food chemistry, 203, 117-123.
Xue, J., Davidson, P. M., & Zhong, Q. (2015). Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin. International journal of food microbiology, 210, 1-8. | ||
|
آمار تعداد مشاهده مقاله: 455 تعداد دریافت فایل اصل مقاله: 342 |
||