The effectiveness of using lemon and orange essential oils as natural antimicrobials and antioxidants in beef burger

Antibiotic resistance is the most challenging problem of concern globally and this is invigorating the need of newer antimicrobial products with potential antimicrobial properties. Plant products, especially plant essential oils produce a large array of secondary metabolites as natural antimicrobials. Use of nanotechnology can add advantages to enhance the antibacterial properties of these essential oils. Present study is focused on development of nanoemulsions from plant essential oils and to study their antibacterial activities. Tea Tree Oil, Thyme Oil, Clove leaf and Cinnamon Essential Oils nanoemulsion was formulated using Tween 20 and Tween 80 respectively using probe ultrasonicator. All the formulated Nanoemulsions were then subjected to physicochemical characterization, stability studies and tested for antibacterial activities using Agar-well diffusion method. Stable nanoemulsion formulation with maximum antibacterial activity then subjected to droplet size measurements and polydispersibility index study. Increase in surfactant concentration resulted in reduction in droplet size when ultrasonication time was constant. Cinnamon oil nanoemulsion 20C4 & 80C4 with pdi index 0.573 and 0.382 and droplet size 272.3nm and 133.6 nm respectively demonstrated maximum antibacterial activity in Agar-well diffusion method against S.aureus, E.coli, and S.typhi. When both nanoemulsions were exposed to bacterial growth curve inhibition study. No potential rise in optical density of test pathogens were observed. The inhibition of bacterial growth may be due to killing action of cinnamon oil nanoemulsion formulations to initial bacterial inoculum added to nutrient broth. The study suggests that nanoemulsion formulations from plant essential oils can be used as natural antimicrobials in variety of products.

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Efficacy of Cinnamon and Qysoom Essential Oils, Alone and in Combination, to Retard Lipid Oxidation in Olive Oil and Frozen Beef-Burger Models

Journal of Food Chemistry and Nanotechnology ◽

10.17756/jfcn.2020-092 ◽

2020 ◽

Vol 6 (3) ◽

Author(s):

Saddam S. Awaisheh ◽

Razan J. Rahahleh ◽

Sharaf S. Omar ◽

Maher M. Al-Dabbas ◽

Moawiya A. Haddad ◽

...

Keyword(s):

Lipid Oxidation ◽

Essential Oils ◽

Olive Oil ◽

Beef Burger

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Natural Antimicrobials from Plant Essential Oils

ACS Symposium Series - New Biocides Development ◽

10.1021/bk-2007-0967.ch018 ◽

2007 ◽

pp. 364-387 ◽

Cited By ~ 3

Author(s):

Rong Tsao ◽

Ting Zhou

Keyword(s):

Essential Oils ◽

Natural Antimicrobials ◽

Plant Essential Oils

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Essential oils as natural antimicrobials applied in meat and meat products—a review

Critical Reviews in Food Science and Nutrition ◽

10.1080/10408398.2021.1957766 ◽

2021 ◽

pp. 1-17

Author(s):

Jiali Ji ◽

Shiv Shankar ◽

Fiona Royon ◽

Stéphane Salmieri ◽

Monique Lacroix

Keyword(s):

Essential Oils ◽

Meat Products ◽

Natural Antimicrobials

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Effects of Natural Antimicrobials on Xanthomonas Strains Growth

Horticulturae ◽

10.3390/horticulturae8010007 ◽

2021 ◽

Vol 8 (1) ◽

pp. 7

Author(s):

Irena Mačionienė ◽

Dovilė Čepukoit ◽

Joana Šalomskienė ◽

Darius Černauskas ◽

Daiva Burokienė ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oils ◽

Lactobacillus Helveticus ◽

Mentha Piperita ◽

Diffusion Method ◽

Thymus Vulgaris ◽

Aqueous Extracts ◽

Bacterial Strains ◽

Natural Antimicrobials ◽

Inhibition Zones

The aim of this work was to investigate the most promising natural antimicrobials effective for the growth suppression of Xanthomonas spp. bacteria. The research objects were Xanthomonas spp. strains isolated from tubers and stem of plants growing in Lithuania: Xanthomonas translucens NRCIB X6, X. arboricola NRCIB X7, NRCIB X8, NRCIB X9, and NRCIB X10; the supernatants of lactic acid bacteria Lactococcus lactis strains 140/2, 57, and 768/5, Lactobacillus helveticus strains 14, 148/3, R, and 3, Lb. reuteri 3 and 7, Streptococcus thermophilus 43, Enterococcus faecium 59-30 and 41-2; endophytic bacterial strains Bacillus, Pseudomonas, and Paenibacillus spp.; and essential oils of lavender (Lavandula angustifolia), grapefruit (Citrus paradisi), pine (Pinus sylvestris), thyme (Thymus vulgaris), rosemary (Rosmarinus officinalis), peppermint (Mentha piperita), lemon (Citrus limetta), aqueous extracts of blueberries (Vaccinium myrtillus), and cranberries (Vaccinium vitis-idaea). The antimicrobial activity of tested substances was determined by agar diffusion method. Supernatants of Lb. reuteri strain 7 and Lb. helveticus strains 14, R, 3, and 148/3 were found to have a high antimicrobial activity against Xanthomonas spp. bacteria strains when compared to the positive control—1.0% copper sulfate (diameter of inhibition zones was 28.8 ± 0.7 mm). The diameter of inhibition zones of supernatants ranged from 23.3 ± 0.6 mm to 32.0 ± 0.1 mm. Thyme (2.0%) and lavender (2.0%) essential oils inhibited the growth of Xanthomonas spp. strains. The diameter of the inhibition zones was from 14.7 ± 0.8 mm to 22.8 ± 0.9 mm. The aqueous extracts of blueberries had a weak antimicrobial activity. The diameter of inhibition zones ranged from 11.0 ± 0.2 mm to 13.0 ± 0.2 mm.

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