Nanovesicles Loaded with Origanum onites and Satureja thymbra Essential Oils and Their Activity against Food-Borne Pathogens and Spoilage Microorganisms

Food poisoning is a common cause of illness and death in developing countries. Essential oils (EOs) could be effective and safe natural preservatives to prevent and control bacterial contamination of foods. However, their high sensitivity and strong flavor limit their application and biological effectiveness. The aim of this study was firstly the chemical analysis and the antimicrobial evaluation of the EOs of Origanum onites L. and Satureja thymbra L. obtained from Symi island (Greece), and, secondly, the formulation of propylene glycol-nanovesicles loaded with these EOs to improve their antimicrobial properties. The EOs were analyzed by GC-MS and their chemical contents are presented herein. Different nanovesicles were formulated with small average sizes, high homogeneity, and optimal ζ-potential. Microscopic observation confirmed their small and spherical shape. Antibacterial and antifungal activities of the formulated EOs were evaluated against food-borne pathogens and spoilage microorganisms compared to pure EOs. Propylene glycol-nanovesicles loaded with O. onites EO were found to be the most active formulation against all tested strains. Additionally, in vitro studies on the HaCaT cell line showed that nanovesicles encapsulated with EOs had no toxic effect. The present study revealed that both EOs can be used as alternative sanitizers and preservatives in the food industry, and that their formulation in nanovesicles can provide a suitable approach as food-grade delivery system.

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In vitro and in situ inhibition of some food-borne pathogens by essential oils from date palm (Phoenix dactylifera L.) spathe

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2019.03.018 ◽

2019 ◽

Vol 299 ◽

pp. 64-70 ◽

Cited By ~ 6

Author(s):

Najeeb S. Al-zoreky ◽

Abdulla Y. Al-Taher

Keyword(s):

Essential Oils ◽

Date Palm ◽

Phoenix Dactylifera ◽

Food Borne Pathogens ◽

Food Borne ◽

Phoenix Dactylifera L

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Antimicrobial Properties of Palladium and Platinum Nanoparticles: A New Tool for Combating Food-Borne Pathogens

International Journal of Molecular Sciences ◽

10.3390/ijms22157892 ◽

2021 ◽

Vol 22 (15) ◽

pp. 7892

Author(s):

Ondrej Chlumsky ◽

Sabina Purkrtova ◽

Hana Michova ◽

Hana Sykorova ◽

Petr Slepicka ◽

...

Keyword(s):

Metallic Nanoparticles ◽

Food Packaging ◽

Antimicrobial Properties ◽

In Vitro Cytotoxicity ◽

Dermal Fibroblasts ◽

Bacterial Cells ◽

Human Coronary Artery ◽

Food Borne Pathogens ◽

Food Borne

Although some metallic nanoparticles (NPs) are commonly used in the food processing plants as nanomaterials for food packaging, or as coatings on the food handling equipment, little is known about antimicrobial properties of palladium (PdNPs) and platinum (PtNPs) nanoparticles and their potential use in the food industry. In this study, common food-borne pathogens Salmonella enterica Infantis, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus were tested. Both NPs reduced viable cells with the log10 CFU reduction of 0.3–2.4 (PdNPs) and 0.8–2.0 (PtNPs), average inhibitory rates of 55.2–99% for PdNPs and of 83.8–99% for PtNPs. However, both NPs seemed to be less effective for biofilm formation and its reduction. The most effective concentrations were evaluated to be 22.25–44.5 mg/L for PdNPs and 50.5–101 mg/L for PtNPs. Furthermore, the interactions of tested NPs with bacterial cell were visualized by transmission electron microscopy (TEM). TEM visualization confirmed that NPs entered bacteria and caused direct damage of the cell walls, which resulted in bacterial disruption. The in vitro cytotoxicity of individual NPs was determined in primary human renal tubular epithelial cells (HRTECs), human keratinocytes (HaCat), human dermal fibroblasts (HDFs), human epithelial kidney cells (HEK 293), and primary human coronary artery endothelial cells (HCAECs). Due to their antimicrobial properties on bacterial cells and no acute cytotoxicity, both types of NPs could potentially fight food-borne pathogens.

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Antimicrobial properties of plant essential oils and essences against five important food-borne pathogens

Letters in Applied Microbiology ◽

10.1046/j.1472-765x.1998.00303.x ◽

1998 ◽

Vol 26 (2) ◽

pp. 118-122 ◽

Cited By ~ 561

Author(s):

Smith-Palmer ◽

Stewart ◽

Fyfe

Keyword(s):

Essential Oils ◽

Antimicrobial Properties ◽

Important Food ◽

Plant Essential Oils ◽

Food Borne Pathogens ◽

Food Borne

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Preliminary data on the antimicrobial effect of Cannabis sativa L. variety Futura 75 against food-borne pathogens in vitro as well as against naturally occurring microbial populations on minced meat during storage

Italian Journal of Food Safety ◽

10.4081/ijfs.2020.8581 ◽

2020 ◽

Vol 9 (2) ◽

Author(s):

Frédérique Pasquali ◽

Marco Schinzari ◽

Alex Lucchi ◽

Mara Mandrioli ◽

Tullia Gallina Toschi ◽

...

Keyword(s):

Cannabis Sativa ◽

Antimicrobial Properties ◽

Antimicrobial Effect ◽

Naturally Occurring ◽

Food Borne ◽

Minced Beef ◽

Microbial Groups ◽

Staphylococcus Spp ◽

Minced Meat

In the present study, the antimicrobial effect of Cannabis sativa Futura 75 was evaluated both in vitro against foodborne bacterial pathogens, and on food against naturally occurring microbial groups of minced meat stored for 8 days at 4°C. Ethanol extraction was performed on the grind of the inflorescence. After extraction, ethanol was completely evaporated and substituted by water. Serial dilutions of the extract, the grind and cannabidiol 99% were added to Nutrient Agar and spotted with Listeria monocytogenes, Salmonella Typhimurium, Escherichia coli and Staphylococcus spp. Regarding the evaluation on food, 50 mL of extract, characterised by CBD at concentration of 322,70 μg/mL, were added to 2.5 kg of minced beef meat. Meat was divided into aliquots and stored for 8 days at 4°C. At 0, 1, 2, 3, 4, 7, and 8 days, aerobic bacteria, enterobacteria, coliforms and E. coli were enumerated. All tested products were efficient against Gram +. In particular, extract corresponding to CBD concentration of 0.017 and 0.3 mg/mL were effective against L. monocytogenes and Staphylococcus spp. respectively. After 8 days of storage at 4°C, treated minced meat showed a bright red colour in comparison to a brownish control meat. Moreover, Enterobacteriaceae and coliforms were significantly reduced of 2.3 log CFU/g and 1.6 log CFU/g respectively in treated meat in comparison to the control. Although preliminary, the present study suggests the antimicrobial properties of the extract of Cannabis sativa both in vitro and in minced meat.

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Colletotrichum sp.- mediated synthesis of sulphur and aluminium oxide nanoparticles and its in vitro activity against selected food-borne pathogens

LWT ◽

10.1016/j.lwt.2017.03.038 ◽

2017 ◽

Vol 81 ◽

pp. 188-194 ◽

Cited By ~ 14

Author(s):

Pooja Suryavanshi ◽

Raksha Pandit ◽

Aniket Gade ◽

Marcos Derita ◽

Susana Zachino ◽

...

Keyword(s):

Aluminium Oxide ◽

Vitro Activity ◽

Oxide Nanoparticles ◽

In Vitro Activity ◽

Food Borne Pathogens ◽

Food Borne ◽

Aluminium Oxide Nanoparticles

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Antimicrobial Impacts of Essential Oils on Food Borne-Pathogens

Recent Patents on Food Nutrition & Agriculturee ◽

10.2174/2212798407666150615112153 ◽

2015 ◽

Vol 7 (1) ◽

pp. 53-61 ◽

Cited By ~ 19

Author(s):

Yesim Ozogul ◽

Esmeray Kuley ◽

Yilmaz Ucar ◽

Fatih Ozogul

Keyword(s):

Essential Oils ◽

Food Borne Pathogens ◽

Food Borne

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In vitro antimicrobial activity of Muntingia calabura fruit extracts against food borne pathogens

Pharmacognosy Journal ◽

10.1016/j.phcgj.2013.05.005 ◽

2013 ◽

Vol 5 (3) ◽

pp. 135-136 ◽

Cited By ~ 1

Author(s):

G. Sibi ◽

Kalpana Kaushik ◽

Kalegowda Dhananjaya ◽

Kodagahally R. Ravikumar ◽

Honnaiah Mallesha

Keyword(s):

Antimicrobial Activity ◽

In Vitro Antimicrobial Activity ◽

Fruit Extracts ◽

Food Borne Pathogens ◽

Food Borne ◽

Muntingia Calabura

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Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria

Acta Veterinaria Brno ◽

10.2754/avb201180010029 ◽

2011 ◽

Vol 80 (1) ◽

pp. 29-39 ◽

Cited By ~ 10

Author(s):

Leona Buňková ◽

František Buňka ◽

Rahula Janiš ◽

Jiří Krejčí ◽

Iva Doležálková ◽

...

Keyword(s):

Fatty Acids ◽

Growth Rate ◽

Specific Growth ◽

Lag Time ◽

Gram Negative Bacteria ◽

Inhibitory Effects ◽

Gram Negative ◽

Food Borne Pathogens ◽

Food Borne

The aim of this study was to compare under the same conditionsin vitrothe inhibitory effects of seven 1-monoglycerides (MAG) containing fatty acids with a medium chain on ten strains of food-borne pathogens or spoilage gram-positive and gram-negative bacteria (Bacillus cereus, Bacillus subtilis, Enterococcus faecalis, Micrococcus luteus, Staphylococcus aureus, Citrobacter freundii, Escherichia coli, Proteus mirabilis, Salmonella entericaser.Enteritidis andPseudomonas aeruginosa) and on their growth indicatos. The inhibitory effect of MAGs (monocaprylin, monocaprin, monolaurin, monomyristin, monopalmitin, MAG of undecanoic and 10-undecenoic acids) at a concentration of 25 – 1500 mg·l-1was observed. Growth of bacteria in the presence of MAG was studied by means of optical density of bacteria for 24 h. The data were modelled through a Gompertz equation and the lag-time, the maximum specific growth rate and the maximal value reached were calculated. MAGs inhibited mainly the growth of gram-positive bacteria, which was shown by the extended lag-time, decrease in specific growth rate and decrease in cell density. Inhibitory effects of tested MAGs could be ranked from point of view of the minimum inhibitory concentration: MAG-C12:0 > MAG-C11:0 > MAG-C10:0 > MAG-C14:0 > MAG-C11:1 > MAG-C8:0 > MAG-C16:0.In vitro, no significant inhibitory effects of 1-monoglycerides, with the exception of the highest concentrations applied, on the growth of gram-negative bacteria were detected. The main contribution of this study is to compare the effects of several MAG containing fatty acids with a medium chain under the same conditions on the growth indicators of bacteria.

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