In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage

2020 ◽  
Vol 40 (3) ◽  
Author(s):  
Zahra Kiarsi ◽  
Mohammad Hojjati ◽  
Behrooz Alizadeh Behbahani ◽  
Mohammad Noshad
Keyword(s):  
Essential Oil ◽  
Foodborne Pathogens ◽  
Refrigerated Storage ◽  
Beef Quality ◽  
Antimicrobial Effects ◽  
Myristica Fragrans

scholarly journals Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro

2020 ◽  
Vol 16 (97) ◽  
pp. 77-87
Author(s):  
Hadi Tanavar ◽  
Hassan Barzegar ◽  
Behrooz Alizadeh behbahani ◽  
Mohammad Amin Mehrnia ◽  
◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Mentha Pulegium

scholarly journals Bioactivities of Water Extract and Essential Oil from the Mace of Myristica fragrans Houtt

2018 ◽  
Vol 26 (2) ◽  
pp. 099
Author(s):  
Adit Widodo Santoso ◽  
Adelina Simamora ◽  
Adelina Simamora ◽  
Kris Herawan Timotius ◽  
Kris Herawan Timotius
Keyword(s):  
Essential Oil ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Water Extract ◽  
Antibacterial Activities ◽  
Diffusion Method ◽  
Total Phenolic ◽  
Traditional Use ◽  
Myristica Fragrans

<p><em>Myristica fragrans</em> Houtt (nutmeg) is used as a spice and flavour for food and beverages. It has been traditionally used to treat a number of medical conditions, including diabetes mellitus. The study was undertaken to scientifically validate the traditional use of mace from <em>M.</em><em> </em><em>Fragrans</em><strong>. </strong>The objectives of this study were to evaluate α-glucosidase inhibition, antioxidant and antibacterial activities of water extract (WE) and essential oil (EO) from <em>M.</em><em> </em><em>fragrans</em> mace.  Both WE and EO were evaluated for their α-glucosidase inhibitory activities <em>in vitro</em> and their antioxidant activities based on DPPH radical scavenging assay. Standard compounds were used for every test. Total phenolic and flavonoid contents of both extracts were also determined. The extracts were also tested for their antibacterial activities against six different bacteria by a well diffusion method. Both extracts showed inhibition activities against α-glucosidase, with WE showed stronger activity than EO (IC<sub>50</sub> = 1.86 and 8.15 mg/ml). Good radical scavenging activities were observed for both extracts, with WE showed stronger activity than EO (IC<sub>50</sub> = 1.51 and 4.59 mg/ml). WE showed higher content in phenolic than EO (47.84 and 37.21 mg GAE/100 g DW). Flavonoid content in WE was also higher than EO (215.36 and 30.12 mg RE/ml). Based on the well diffusion method, only EO exhibited antibacterial activities, with inhibition zone in the range 1.03 – 1.30 mm.  The strongest activity was observed against<em> Staphylococcus mutans</em>. The results indicate WE and EO can be exploited further for pharmacological uses, in particular for their antidiabetic and antioxidant activities. </p>

scholarly journals Antimicrobial Effects of the Nanoemulsion of Rosemary Essential Oil against Important Foodborne Pathogens

2019 ◽  
Vol 5 (2) ◽  
pp. 79-85 ◽  
Author(s):  
Hassan Hassanzadazar ◽  
Samira Yousefizadeh ◽  
Azadeh Ghafari ◽  
Mehdi Fathollahi ◽  
Majid Aminzare ◽  
...  
Keyword(s):  
Essential Oil ◽  
Foodborne Pathogens ◽  
Antimicrobial Effects ◽  
Rosemary Essential Oil

Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage

Food Control ◽  
2015 ◽  
Vol 54 ◽  
pp. 282-286 ◽  
Author(s):  
Branislav Šojić ◽  
Vladimir Tomović ◽  
Sunčica Kocić-Tanackov ◽  
Snežana Škaljac ◽  
Predrag Ikonić ◽  
...  
Keyword(s):  
Essential Oil ◽  
Refrigerated Storage ◽  
Myristica Fragrans ◽  
Microbial Stability

Comparative Study on the Antibacterial Properties of Nanoemulsion of Zataria multiflora Essential Oil Fortified with Cinnamaldehyde Against Common Foodborne Pathogens

2020 ◽  
Vol 10 (5) ◽  
pp. 631-641
Author(s):  
Shahnaz Soufi ◽  
Majid Aminzare ◽  
Hassan Hassanzad Azar ◽  
Koorosh Kamali
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Antibacterial Properties ◽  
Antibacterial Activities ◽  
Diffusion Method ◽  
Suitable Alternative ◽  
Zataria Multiflora

Background: Nowadays, the application of several and natural preservatives in small quantity is a more preferred approach. In this regard, one of the effective methods is the formation of nanoemulsion of essential oils. Objective: The objective of this study was to compare the in vitro antibacterial activities of cinnamaldehyde (CIN) and Zataria multiflora essential oil in conventional (ZEO), nanoemulsion (NZEO) and fortified nanoemulsion (NZEOC) forms against common foodborne pathogens. Methods: Firstly, the Zataria multiflora essential oil was analyzed by GC-MS. The nanoemulsion of Z. multiflora essential oil was then prepared alone and fortified with cinnamaldehyde. Finally, their antimicrobial activity against Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli was evaluated. Results: Based on the results, carvacrol (36.62%) was found to be the most important compound of essential oil. In disc diffusion and micro-dilution methods, the addition of CIN to ZEO during nanoemulsion formation (NZEOC) showed more antibacterial activity when compared to the individual addition of NZEO and CIN (NZEO+CIN). However, according to the vapor phase diffusion method, nano-treatments exhibited less inhibitory effects than the other treatments. Conclusion: It can be concluded that the fortification of essential oils with their derived pure compounds during nanoemulsion formation, can be used as a suitable alternative to chemical antibacterial compounds in the food industry.

Essential Oil Constituents and in Vitro Antimicrobial Activity ofDecalepis hamiltoniiRoots against Foodborne Pathogens

2002 ◽  
Vol 50 (11) ◽  
pp. 3147-3149 ◽  
Author(s):  
Devarajan Thangadurai ◽  
Sreeyapureddy Anitha ◽  
Thammineni Pullaiah ◽  
Ponnathota Narasimha Reddy ◽  
Oleti Siva Ramachandraiah
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
In Vitro Antimicrobial Activity

scholarly journals In vitro combined effect of oregano essential oil and caprylic acid against Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes

2011 ◽  
Vol 80 (4) ◽  
pp. 343-348 ◽  
Author(s):  
Radka Hulánková ◽  
Gabriela Bořilová
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Foodborne Pathogens ◽  
Caprylic Acid ◽  
Oregano Essential Oil ◽  
Combined Application ◽  
Broth Microdilution Method

In vitro inhibition of foodborne pathogens via action of natural antimicrobials – caprylic acid (CA) and essential oil from Origanum vulgare L. (OEO) with high carvacrol content (72%) was evaluated. For 15 Salmonella strains the minimum inhibitory concentration (MIC) determined by broth microdilution method ranged between 3.67–4.33 μl·ml-1 for CA and between 0.48–0.57 μl·ml-1 for OEO. For 7 Listeria monocytogenes strains the MIC ranged between 2.17–2.83 μl·ml-1 for CA and between 0.52–0.58 μl·ml-1 for OEO. Type strains of Escherichia coli O157:H7 and Staphylococcus aureus were tested, too, with MIC of CA 3.60 μl·ml-1 and 3.20 μl·ml-1 and MIC of OEO 0.51 μl·ml-1 and 0.48 μl·ml-1, respectively. Furthermore, it was found that the MIC of CA can be decreased by even low addition (0.05%) of citric or acetic acid and to a lesser extent by lactic acid, whereas the MICs of OEO did not notably decrease. Combined application of CA and OEO determined by FIC index led only to an additive effect (0.5 ≤ FIC ≤ 1). Combination of natural additives OEO, CA and eventually acetic or citric acid seems to have the potential to be an effective mixture for inhibition of foodborne pathogens, predominantly Salmonella spp. and L. monocytogenes, even in only slightly acidic food.

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