Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin

International Journal of Food Microbiology

Volumn 210, Issue , 2015, Pages 1-8

  Xue, Jia ^a   Michael Davidson, P ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Antimicrobial activity; Lecithin; Membrane permeability; Sodium caseinate; Thyme oil nanoemulsion

Indexed keywords

CRYSTAL VIOLET; EMULSIFYING AGENT; MILK FAT; PHOSPHATIDYLCHOLINE; SODIUM CASEINATE; THYME OIL; UNCLASSIFIED DRUG; ANTIINFECTIVE AGENT; CASEIN; EMULSION; ESSENTIAL OIL;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL MEMBRANE; ESCHERICHIA COLI O157; LIMIT OF DETECTION; LISTERIA MONOCYTOGENES; MEMBRANE PERMEABILITY; MINIMUM BACTERICIDAL CONCENTRATION; MINIMUM INHIBITORY CONCENTRATION; NANOEMULSION; NONHUMAN; SALMONELLA ENTERICA SEROVAR ENTERITIDIS; ANIMAL; BACTERIUM; CHEMISTRY; DRUG EFFECTS; EMULSION; FOOD CONTROL; FOOD SAFETY; MICROBIOLOGY; MILK; PHARMACOLOGY; PROCEDURES; THYMUS (PLANT);

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA ENTERITIDIS; THYMUS VULGARIS;

ANIMALS; ANTI-INFECTIVE AGENTS; BACTERIA; CASEINS; EMULSIONS; FOOD MICROBIOLOGY; FOOD SAFETY; LECITHINS; MILK; OILS, VOLATILE; THYMUS PLANT;

EID: 84931271442     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.06.003     Document Type: Article

References (36)

1. Burt S. Essential oils: their antibacterial properties and potential applications in foods-a review. Int. J. Food Microbiol. 2004, 94:223-253.
2. Carson C.F., Mee B.J., Riley T.V. Mechanism of action of Melaleuca alternifolia (tea tree) oil on Staphylococcus aureus determined by time-kill, lysis, leakage, and salt tolerance assays and electron microscopy. Antimicrob. Agents Chemother. 2002, 46:1914-1920.
3. Chen H., Davidson P.M., Zhong Q. Impacts of sample preparation methods on solubility and antilisterial characteristics of essential oil components in milk. Appl. Environ. Microbiol. 2014, 80:907-916.
4. Davidson P., Parish M. Methods for testing the efficacy of food antimicrobials. Food Technol. 1989, 43:148-151.
5. Devi K.P., Nisha S.A., Sakthivel R., Pandian S.K. Eugenol (an essential oil of clove) acts as an antibacterial agent against Salmonella typhi by disrupting the cellular membrane. J. Ethnopharmacol. 2010, 130:107-115.
6. Donsì F., Annunziata M., Sessa M., Ferrari G. Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT-Food Sci. Technol. 2011, 44:1908-1914.
7. Donsì F., Annunziata M., Vincensi M., Ferrari G. Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier. J. Biotechnol. 2012, 159:342-350.
8. Elgayyar M., Draughon F., Golden D., Mount J. Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. J. Food Prot. 2001, 64:1019-1024.
9. Gaysinsky S., Davidson P.M., Bruce B.D., Weiss J. Growth inhibition of Escherichia coli O157: H7 and Listeria monocytogenes by carvacrol and eugenol encapsulated in surfactant micelles. J. Food Prot. 2005, 68:2559-2566.
10. Gaysinsky S., Davidson P.M., Bruce B.D., Weiss J. Stability and antimicrobial efficiency of eugenol encapsulated in surfactant micelles as affected by temperature and pH. J. Food Prot. 2005, 68:1359-1366.
11. Guarda A., Rubilar J.F., Miltz J., Galotto M.J. The antimicrobial activity of microencapsulated thymol and carvacrol. Int. J. Food Microbiol. 2011, 146:144-150.
12. Hammer K.A., Carson C., Riley T. Antimicrobial activity of essential oils and other plant extracts. J. Appl. Microbiol. 1999, 86:985-990.
13. Jo Y.J., Chun J.Y., Kwon Y.J., Min S.G., Hong G.P., Choi M.J. Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice. LWT-Food Sci. Technol. 2014, 60:444-451.
14. Jumaa M., Furkert F.H., Müller B.W. A new lipid emulsion formulation with high antimicrobial efficacy using chitosan. Eur. J. Pharm. Biopharm. 2002, 53:115-123.
15. Keawchaoon L., Yoksan R. Preparation, characterization and in vitro release study of carvacrol-loaded chitosan nanoparticles. Colloids Surf. B: Biointerfaces 2011, 84:163-171.
16. Li S. Enhancement of the antimicrobial activity of eugenol and carvacrol against Escherichia coli O157: H7 by lecithin in microbiological media and food, MS Thesis 2011, University of Tennessee in Knoxville.
17. Li N., Tan S., Cui J., Guo N., Wang W., Zu Y., Jin S., Xu X., Liu Q., Fu Y. PA-1, a novel synthesized pyrrolizidine alkaloid, inhibits the growth of Escherichia coli and Staphylococcus aureus by damaging the cell membrane. J. Antibiot. 2014, 67:689-696.
18. Liolios C., Gortzi O., Lalas S., Tsaknis J., Chinou I. Liposomal incorporation of carvacrol and thymol isolated from the essential oil of Origanum dictamnus L. and in vitro antimicrobial activity. Food Chem. 2009, 112:77-83.
19. Liu G., Zhong Q. High temperature-short time glycation to improve heat stability of whey protein and reduce color formation. Food Hydrocoll. 2014, 44:453-460.
20. McClements D.J. Food Emulsions: Principles, Practice, and Techniques 1998, CRC press.
21. Pan K., Chen H., Davidson P.M., Zhong Q. Thymol nanoencapsulated by sodium caseinate: physical and antilisterial properties. J. Agric. Food Chem. 2014, 62:1649-1657.
22. Parris N., Cooke P.H., Hicks K.B. Encapsulation of essential oils in zein nanospherical particles. J. Agric. Food Chem. 2005, 53:4788-4792.
23. Rhayour K., Bouchikhi T., Tantaoui-Elaraki A., Sendide K., Remmal A. The mechanism of bactericidal action of oregano and clove essential oils and of their phenolic major components on Escherichia coli and Bacillus subtilis. J. Essent. Oil Res. 2003, 15:286-292.
24. Robinson T.P., Ocio M.J., Kaloti A., Mackey B.M. The effect of the growth environment on the lag phase of Listeria monocytogenes. Int. J. Food Microbiol. 1998, 44:83-92.
25. Schop H., Wiese M., Cordes H.P., Seydel J.K. Partial resistance of E. coli mutants against 2, 4-diamino-5-benzylpyrimidines by interactions with bacterial membrane lipopolysaccharides. Derivation of quantitative structure-binding relationships. Eur. J. Med. Chem. 2000, 35:619-634.
26. Shah B., Davidson P.M., Zhong Q. Nanodispersed eugenol has improved antimicrobial activity against Escherichia coli O157: H7 and Listeria monocytogenes in bovine milk. Int. J. Food Microbiol. 2013, 161:53-59.
27. Sikkema J., De Bont J., Poolman B. Interactions of cyclic hydrocarbons with biological membranes. J. Biol. Chem. 1994, 269:8022-8028.
28. Skandamis P., Koutsoumanis K., Fasseas K., Nychas G.E. Inhibition of oregano essential oil and EDTA on Escherichia coli O157: H7. Ital. J. Food Sci. 2001, 13:65-75.
29. Smith-Palmer A., Stewart J., Fyfe L. Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens. Lett. Appl. Microbiol. 1998, 26:118-122.
30. Terjung N., Löffler M., Gibis M., Hinrichs J., Weiss J. Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials. Food funct. 2012, 3:290-301.
31. Weiss J., Gaysinsky S., Davidson M., McClements J. Nanostructured encapsulation systems: food antimicrobials. Global Issues in Food Science and Technology 2009, 425-479. IUFoST World Congress Book.
32. Wu Y., Luo Y., Wang Q. Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid-liquid dispersion method. LWT-Food Sci. Technol. 2012, 48:283-290.
33. Wu J., Lin J., Zhong Q. Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide. Food Hydrocoll. 2014, 39:144-150.
34. Xue J., Zhong Q. Thyme oil nanoemulsions co-emulsified by sodium caseinate and lecithin. J. Agric. Food Chem. 2014, 62:9900-9907.
35. Xue J., Davidson P.M., Zhong Q. Thymol nanoemulsified by whey protein-maltodextrin conjugates: the enhanced emulsifying capacity and antilisterial properties in milk by propylene glycol. J. Agric. Food Chem. 2013, 61:12720-12726.
36. Ziani K., Chang Y., McLandsborough L., McClements D.J. Influence of surfactant charge on antimicrobial efficacy of surfactant-stabilized thyme oil nanoemulsions. J. Agric. Food Chem. 2011, 59:6247-6255.