scholarly journals Antimicrobial Activity of Nanoencapsulated Essential Oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum against Weak-Acid Resistant Zygosaccharomyces bailii in Clear Apple Juice

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 67
Author(s):  
Fahad Alderees ◽  
Saleha Akter ◽  
Ram Mereddy ◽  
Yasmina Sultanbawa
Keyword(s):  
Essential Oils ◽  
Apple Juice ◽  
Antimicrobial Agents ◽  
Fungicidal Activity ◽  
Weak Acid ◽  
Life Extension ◽  
Zygosaccharomyces Bailii ◽  
Beverage Industry ◽  
Oil In Water ◽  
Leaf Oil

The anti-yeast activity of oil-in-water encapsulated nanoemulsion containing individual or a combination of the three essential oils of Tasmanian pepper leaf (Tasmannia lanceolata), lemon myrtle (Backhousia citriodora), and anise myrtle (Syzygium anisatum) against weak-acid resistant Zygosaccharomyces bailii in clear apple juice was investigated. The effectiveness of the shelf-life extension of Z. bailii-spiked (1 × 103 CFU/mL) clear apple juice was evaluated and compared between natural (essential oils) and synthetic (sodium benzoate) antimicrobial agents. Essential oils showed an immediate reduction in the Z. bailii cell population at day-0 and exerted a fungicidal activity at day-4 of storage, with no further noticeable growth at the end of the experiment (day-28). At lower concentrations, Tasmanian pepper leaf oil of 0.0025% had >6 log CFU/mL at day-12 of storage. For lemon myrtle essential oils, the yeast population reached >6 log CFU/mL at day-24 and day-20 for concentrations of 0.02% and 0.01%, respectively. The fungicidal activity of Tasmanian pepper leaf oil reduced from 0.005% to 0.0025% v/v when mixed at a ratio of 1:1 with anise myrtle oil. The results of the present study suggest that these three native Australian herbs have the potential to be used in the beverage industry by controlling Zygosaccharomyces bailii in clear apple juice products.

Lemongrass and cinnamon oil nanoemulsions: Formulation and study of their physical stability and activity against Zygosaccharomyces bailii

2021 ◽  
Vol 27 (6) ◽  
pp. 485-498
Author(s):  
Malena M González ◽  
Aldana L Zalazar ◽  
Julieta D Pedreira ◽  
Carmen A Campos ◽  
María F Gliemmo
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
High Speed ◽  
Antimicrobial Agents ◽  
Physical Stability ◽  
Inhibitory Effect ◽  
Additive Interaction ◽  
Cinnamon Oil ◽  
Zygosaccharomyces Bailii ◽  
Food And Beverage

The optimal conditions for elaborating oil/water nanoemulsions of lemongrass (LG), cinnamon bark (CB) and cinnamon leaves (CL) essential oils and their antimicrobial activity against Zygosaccharomyces bailii at pH 4.00 were studied. The effect of the emulsification methodology on the physical stability and antimicrobial activity of the nanoemulsions were also evaluated. Furthermore, the sensory impact of nanoemulsions added to an apple juice was tested. LG and CL nanoemulsions were elaborated by ultrasonication and CB nanoemulsion, by high-speed homogenization. They were stable for at least 120 days at 25 °C. They exhibited antimicrobial activity against Z. bailii being CB the most effective since it showed the smallest MIC value (156.3 mg/l), followed by LG (468.8 mg/l) and CL (1250.0 mg/l). A slight increase in growth rate was observed due to ultrasonication. An additive interaction in relation to the inhibitory effect between LG and CB nanoemulsions against Z. bailii was observed. While nanoemulsions obtained would be used as natural antimicrobial agents in food and beverage products, only LG nanoemulsion at MIC concentration diluted was acceptable in juice showing the sensory impact of essential oils on foods.

scholarly journals Michelia Essential Oil Inhalation Increases Fast Alpha Wave Activity

2020 ◽  
Vol 88 (2) ◽  
pp. 23 ◽  
Author(s):  
Phanit Koomhin ◽  
Apsorn Sattayakhom ◽  
Supaya Chandharakool ◽  
Jennarong Sinlapasorn ◽  
Sarunnat Suanjan ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Wave Activity ◽  
Annual Growth Rate ◽  
Alpha Wave ◽  
Activity Increase ◽  
Compound Annual Growth Rate ◽  
Beverage Industry ◽  
Food And Beverage ◽  
Leaf Oil

Essential oils are volatile fragrance liquids extracted from plants, and their compound annual growth rate is expected to expand to 8.6% from 2019 to 2025, according to Grand View Research. Essential oils have several domains of application, such as in the food and beverage industry, in cosmetics, as well as for medicinal use. In this study, Michelia alba essential oil was extracted from leaves and was rich in linalool components as found in lavender and jasmine oil. The effects of inhaling michelia oil on human brainwaves still need to be elucidated. Ten male and ten female subjects were recruited. Thirty-two-channel electroencephalography was recorded. The raw data were spectrally analyzed for slow alpha, fast alpha, low beta, mid beta, and high beta activities. The results demonstrate that michelia leaf oil could reduce the alertness level observed by beta wave decrease and fast alpha wave activity increase. The inhalation of pure linalool showed virtually identical responses as the michelia oil inhalation. In conclusion, the sedative effects of michelia oil inhalation might originate from its major linalool component.

scholarly journals Chemical Compostions of Essential Oils and Antimicrobial Activity of Hyptis suaveolens (L.) Poit. (Lamiaceae) from Vietnam

2020 ◽  
pp. 114-123 ◽  
Author(s):  
Nguyen Thanh Chung ◽  
Le Thi Huong ◽  
Do Ngoc Dai ◽  
Isiaka Ajani Ogunwande
Keyword(s):  
Gas Chromatography ◽  
Antimicrobial Activity ◽  
Essential Oils ◽  
Antimicrobial Agents ◽  
Chemical Constituents ◽  
Authentic Sample ◽  
Moderate Activity ◽  
Hyptis Suaveolens ◽  
Ic50 Values ◽  
Leaf Oil

Aims: This present study described the chemical constituents and antimicrobial activity of essential oils hydrodistiled from the leaves and flowers of Hyptis suaveolens (L.) Poit. Study Design: This research was designed to accommodate different stages such as collection of authentic sample of Hyptis suaveolens, obtain essential oil by hydrodistillation, chemical analysis of the oil samples by gas chromatography (GC) and gas chromatography coupled with mass spectrometry (GC/MS) and screening of the essential oils for antimicrobial activity. Place and Duration of Study: School of Natural Science, Vinh University, Vinh City, Nghệ An Province, Vietnam, between August and December 2018. Methodology: The leaves and flowers of H. suaveolens used for this study were gotten from Đồng Văn Commune, Pù Hoạt Nature Reserve, Vietnam. The collection was done in December 2018. Essential oils were distilled off using hydrodistillation method according to established procedure. The determination of antimicrobial efficacy of essential oils of H. suaveolens will be achieved by the method of microdilution broth susceptibility assay. The minimum inhibitory concentration (MIC) and IC50 were evaluated accordingly. Results: The major compounds in the oil were b-caryophyllene (31.1% and 33.7%), caryophyllene oxide (17.6% and 3.9%), phytol (9.9% and 2.7%) and a-humulene (6.7% and 6.6%), respectively. The leaf oil displayed strong antimicrobial activity against Enterococcus faecalis ATCC299212, Bacillus cereus ATCC14579 and Candida albicans ATCC10231 with minimum inhibitory concentrations (MIC) of 16.0, 32.0 and 16.0 µg/mL respectively, while the IC50 values were 5.78, 9.35 and 6.78 µg/mL, respectively. The flower oil showed activity  towards the same organisms with MIC values of 64.0, 64.0 and 16.0 µg/mL, respectively;   with IC50 values of 20.45, 26.78 and 6.78 µg/mL, respectively. Both essential oils exhibited moderate activity towards Staphylococcus aureus ATCC25923 with MIC of 256.0 µg/mL. Conclusion: The results are indication of the potential of H. suaveolens essential oils as source of antimicrobial agents.

Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

2020 ◽  
Vol 16 (3) ◽  
pp. 373-380
Author(s):  
Mohammad B. Zendeh ◽  
Vadood Razavilar ◽  
Hamid Mirzaei ◽  
Khosrow Mohammadi
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Dairy Products ◽  
Antimicrobial Agents ◽  
Escherichia Coli O157 ◽  
Zataria Multiflora ◽  
Antimicrobial Effects ◽  
E Coli ◽  
Common Causes ◽  
Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

scholarly journals Chemical Compositions, Mosquito Larvicidal and Antimicrobial Activities of Essential Oils from Five Species of Cinnamomum Growing Wild in North Central Vietnam

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1303 ◽  
Author(s):  
Do N. Dai ◽  
Nguyen T. Chung ◽  
Le T. Huong ◽  
Nguyen H. Hung ◽  
Dao T.M. Chau ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Larvicidal Activity ◽  
Antimicrobial Agents ◽  
Chemical Compositions ◽  
North Central ◽  
Mosquito Larvicidal Activity ◽  
Central Vietnam ◽  
Leaf Essential Oil

Members of the genus Cinnamomum (Lauraceae) have aromatic volatiles in their leaves and bark and some species are commercially important herbs and spices. In this work, the essential oils from five species of Cinnamomum (C. damhaensis, C. longipetiolatum, C. ovatum, C. polyadelphum and C. tonkinense) growing wild in north central Vietnam were obtained by hydrodistillation, analyzed by gas chromatography and screened for antimicrobial and mosquito larvicidal activity. The leaf essential oil of C. tonkinense, rich in β-phellandrene (23.1%) and linalool (32.2%), showed excellent antimicrobial activity (MIC of 32 μg/mL against Enterococcus faecalis and Candida albicans) and larvicidal activity (24 h LC50 of 17.4 μg/mL on Aedes aegypti and 14.1 μg/mL against Culex quinquefasciatus). Cinnamomum polyadelphum leaf essential oil also showed notable antimicrobial activity against Gram-positive bacteria and mosquito larvicidal activity, attributable to relatively high concentrations of neral (11.7%) and geranial (16.6%). Thus, members of the genus Cinnamomum from Vietnam have shown promise as antimicrobial agents and as potential vector control agents for mosquitoes.

scholarly journals Constituents of Peel and Leaf Essential Oils of Citrus Medica L

2009 ◽  
Vol 1 (2) ◽  
pp. 387-392 ◽  
Author(s):  
M. N. I. Bhuiyan ◽  
J. Begum ◽  
P. K. Sardar ◽  
M. S. Rahman
Keyword(s):  
Gas Chromatography ◽  
Essential Oil ◽  
Essential Oils ◽  
Mass Spectroscopy ◽  
Chemical Constituents ◽  
Citrus Medica ◽  
Leaf Oil ◽  
Gas Chromatography Mass Spectroscopy ◽  
Total Oil ◽  
Peel Oil

The chemical constituents of leaf and peel essential oil of Citrus medica L. were analysed by gas chromatography mass spectroscopy (GC-MS). Nineteen components accounting for 99.9% of the oil were identified in leaf oil. The major constituents are erucylamide (28.43%), limonene (18.36%) and citral (12.95%). The peel oil contains forty three components accounting for 99.8% of the total oil and the major components are isolimonene (39.37%), citral (23.12%) and limonene (21.78%). Keywords: Citrus medica; Essential oils; GC-MS; Erucylamide; Isolimonene. © 2009 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.DOI: 10.3329/jsr.v1i2.1760   

scholarly journals Antibacterial Effect of Carvacrol and Coconut Oil on Selected Pathogenic Bacteria

2018 ◽  
Vol 49 (1) ◽  
pp. 46-52 ◽  
Author(s):  
M. Božik ◽  
P. Hovorková ◽  
P. Klouček
Keyword(s):  
Essential Oils ◽  
Lauric Acid ◽  
Pathogenic Bacteria ◽  
Antimicrobial Agents ◽  
Antibacterial Effect ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
High Concentration ◽  
Enterococcus Cecorum ◽  
Antibacterial Potential

AbstractEssential oils play a prominent role as flavouring agents and fragrances in the food and perfume industries. Carvacrol is a major component of various essential oils, such as oregano and thyme oils, and is responsible for their antimicrobial activity. Lauric acid is a medium-chain fatty acid (MCFA) with a high antibacterial potential. Both carvacrol and MCFAs have been used empirically as antimicrobial agents. Here, we tested the inhibitory properties of carvacrol and coconut (Cocos nuciferaL.) oil containing a high percentage of MCFAs against 5 harmful bacterial pathogens:Escherichia coli, SalmonellaEnteritidis,Staphylococcus aureus, Listeria monocytogenes, andEnterococcus cecorum. Gas chromatography (GC-FID) analysis of coconut oil showed a high concentration of lauric acid (41%). Microdilution antimicrobial assays showed that the combination of carvacrol and coconut oil had a stronger antibacterial effect against all tested bacteria than both agents separately. We conclude that carvacrol could significantly improve the antibacterial effect of coconut oil.

Sign in / Sign up

Export Citation Format

Share Document