Antimicrobial Efficacy of Emulsified Essential Oil Components against Weak Acid–Adapted Spoilage Yeasts in Clear and Cloudy Apple Juice

2014 ◽  
Vol 77 (8) ◽  
pp. 1325-1335 ◽  
Author(s):  
MYRIAM LOEFFLER ◽  
SOPHIA BEISER ◽  
SARISA SURIYARAK ◽  
MONIKA GIBIS ◽  
JOCHEN WEISS
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Dimethyl Sulfoxide ◽  
Apple Juice ◽  
Yeast Cells ◽  
Antimicrobial Efficacy ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil Components ◽  
The Impact

The antimicrobial activity of oil-in-water emulsions containing dual combinations of the essential oil components cinnamaldehyde, perillaldehyde, and citral was examined against two acid-resistant yeast strains (Zygosaccharomyces bailii) in beverage systems composed of diluted clear or cloudy apple juice and in a Sabouraud dextrose broth model. Antimicrobial properties of an encapsulated oil-in-water emulsion and of essential oil components dissolved in 10% dimethyl sulfoxide were compared using plate counts and turbidity measurements. Growth curves were modulated to qualitatively assess differences in antimicrobial efficacy. The impact of the presence of a beverage emulsion without essential oils (unloaded; 5% oil and 1% modified starch, pH 3.0) on the antimicrobial efficacy also was investigated. Dual combinations of essential oil components were sufficient to completely inhibit and/or kill yeast cells in diluted apple juice and Sabouraud dextrose broth systems at very low concentrations (100 to 200 μg/ml). However, the combination of perillaldehyde and citral had the weakest antimicrobial effect; a concentration of 400 μg/ml was necessary to prevent yeast growth in beverages, and up to 800 μg/ml was required in systems to which an unloaded emulsion had been added. The antimicrobial activity of essential oil components did not differ in diluted clear and cloudy apple juices and was not affected by being added in emulsified form or dissolved in dimethyl sulfoxide as long as there was no unloaded emulsion also present. These results indicate that formulations of essential oil combinations encapsulated together in emulsions are highly effective for inhibiting and/or killing microorganisms in real beverage systems.

Antimicrobial Essential Oil Combinations to Combat Foot Odour

Planta Medica ◽  
2018 ◽  
Vol 84 (09/10) ◽  
pp. 662-673 ◽  
Author(s):  
Ané Orchard ◽  
Alvaro Viljoen ◽  
Sandy van Vuuren
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Antimicrobial Efficacy ◽  
Juniperus Virginiana ◽  
Broth Microdilution ◽  
Synergistic Interactions ◽  
Microdilution Method ◽  
Broth Microdilution Method

AbstractFoot odour (bromodosis) is an embarrassing and perplexing condition mostly caused by bacteria of the Brevibacterium species. Essential oils are a credible option as an affordable treatment of odour and contribute towards antimicrobial efficacy. Therefore, this study sets out to investigate the antimicrobial activity of essential oil combinations against odour-causing bacteria. The broth microdilution method was used to investigate the antimicrobial activity of 119 essential oil combinations, and the fractional inhibitory index was calculated to determine the interactive profile. Combinations that resulted in synergy in 1 : 1 ratios were further evaluated in different concentrations, and isobolograms were plotted to determine the influence of the ratio on overall activity. Numerous combinations could be identified as having synergistic interactions against the Brevibacterium spp. and no antagonism was observed. The combination of Juniperus virginiana (juniper) and Styrax benzoin (benzoin) demonstrated synergy against all three Brevibacterium spp. tested and J. virginiana was the essential oil responsible for the majority of the synergistic interactions. The results reported here confirm the promising potential of the majority of these oils and selected combinations in treating and controlling bromodosis.

Growth Inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by Carvacrol and Eugenol Encapsulated in Surfactant Micelles

2005 ◽  
Vol 68 (12) ◽  
pp. 2559-2566 ◽  
Author(s):  
SYLVIA GAYSINSKY ◽  
P. MICHAEL DAVIDSON ◽  
BARRY D. BRUCE ◽  
JOCHEN WEISS
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Growth Inhibition ◽  
Surfactant Concentration ◽  
Escherichia Coli O157 ◽  
Surfactant Micelles ◽  
E Coli ◽  
Oil Components

Growth inhibition of four strains of Escherichia coli O157:H7 (H1730, F4546, 932, and E0019) and Listeria monocytogenes (Scott A, 101, 108, and 310) by essential oil components (carvacrol and eugenol) solubilized in nonionic surfactant micelles (Surfynol 465 and 485W) was investigated. Concentrations of encapsulated essential oil components ranged from 0.02 to 1.25% depending on compound, surfactant type, and surfactant concentration (0.5 to 5%). Eugenol encapsulated in Surfynol 485W micelles was most efficient in inhibiting growth of the pathogens; 1% Surfynol 485W and 0.15% eugenol was sufficient to inhibit growth of all strains of E. coli O157:H7 and three of four strains of L. monocytogenes (Scott A, 310, and 108). The fourth strain, L. monocytogenes 101, was inhibited by 2.5% Surfynol and 0.225% eugenol. One percent Surfynol 485W in combination with 0.025% carvacrol was effective in inhibiting three of four strains of E. coli O157:H7. Strain H1730 was the most resistant strain, requiring 0.3% carvacrol and 5% surfactant for complete inhibition. Growth inhibition of L. monocytogenes by combinations of carvacrol and Surfynol 465 ranged between 0.15 and 0.35% and 1 and 3.75%, respectively. Generally, the antimicrobial activity of Surfynol 465 in combination with eugenol was higher than that for the combination with carvacrol. The potent activity was attributed to increased solubility of essential oil components in the aqueous phase due to the presence of surfactants and improved interactions of antimicrobials with microorganisms.

Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms

Food Control ◽  
2018 ◽  
Vol 94 ◽  
pp. 177-186 ◽  
Author(s):  
Estéfani García-Ríos ◽  
María Ruiz-Rico ◽  
José M. Guillamón ◽  
Édgar Pérez-Esteve ◽  
José M. Barat
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Oil Components

Identification of Essential Oil Components ofFerula badrakemaFruits by GC-MS and13C-NMR Methods and Evaluation of its Antimicrobial Activity

2009 ◽  
Vol 12 (1) ◽  
pp. 7-15 ◽  
Author(s):  
Javad Asili ◽  
Amirhossein Sahebkar ◽  
Bibi Sedigheh Fazly Bazzaz ◽  
Sirus Sharifi ◽  
Mehrdad Iranshahi
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Oil Components ◽  
Nmr Methods

scholarly journals Essential oil components of orange peels and antimicrobial activity

2016 ◽  
Vol 31 (6) ◽  
pp. 653-659 ◽  
Author(s):  
Anna Geraci ◽  
Vita Di Stefano ◽  
Enrica Di Martino ◽  
Domenico Schillaci ◽  
Rosario Schicchi
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Orange Peels ◽  
Oil Components

The Impact of Different Polydimethylsiloxane Core Materials on the Properties of Melamine Formaldehyde Microcapsules

2016 ◽  
Vol 694 ◽  
pp. 58-63 ◽  
Author(s):  
Hafeez Ullah ◽  
Khairun Azizi Azizli ◽  
Zakaria Man ◽  
Muhammad Irfan Khan
Keyword(s):  
Core Material ◽  
Self Healing ◽  
Melamine Formaldehyde ◽  
Water Emulsion ◽  
Electron Dispersive Spectroscopy ◽  
Oil In Water ◽  
Ft Ir ◽  
Oil In Water Emulsion ◽  
The Impact ◽  
Thermal Stability Of

Three different functionalized polydimethylsiloxane based probable self-healing materials were encapsulated by oil-in-water emulsion polymerization melamine-formaldehyde (MF) microcapsules for future applications in self-healing composites systems. The diameter and morphology, thermal properties, and structural analysis of the synthesized microcapsules were determined by scanning electron microscope (SEM), thermogravimetric analysis (TGA), Fourier-transform infrared spectroscopy (FT-IR), and electron dispersive spectroscopy (EDS). The results showed that nature of core material plays an important role in the morphology and thermal stability of the microcapsules.

scholarly journals Chemical Composition, In Vitro and In Situ Antimicrobial and Antibiofilm Activities of Syzygium aromaticum (Clove) Essential Oil

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2185
Author(s):  
Miroslava Kačániová ◽  
Lucia Galovičová ◽  
Petra Borotová ◽  
Veronika Valková ◽  
Hana Ďúranová ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Mass Spectra ◽  
Control Sample ◽  
Antibiofilm Activity ◽  
Syzygium Aromaticum ◽  
Food Preservatives ◽  
The Impact

The essential oil of Syzygium (S.) aromaticum (CEO) is known for its good biological activity. The aim of the research was to evaluate in vitro and in situ antimicrobial and antibiofilm activity of the essential oil produced in Slovakia. The main components of CEO were eugenol 82.4% and (E)-caryophyllene 14.0%. The antimicrobial activity was either weak or very strong with inhibition zones ranging from 4.67 to 15.78 mm in gram-positive and gram-negative bacteria and from 8.22 to 18.56 mm in yeasts and fungi. Among the tested bacteria and fungi, the lowest values of MIC were determined for Staphylococcus (S.) aureus and Penicillium (P.) expansum, respectively. The vapor phase of CEO inhibited the growth of the microscopic filamentous fungi of the genus Penicillium when tested in situ on bread. The strongest effect of mycelia inhibition in a bread model was observed against P. expansum at concentrations of 250 and 500 μL/mL. The best antimicrobial activity of CEO in the carrot model was found against P. chrysosenum. Differences between the mass spectra of Bacillus (B.) subtilis biofilms on the tested surfaces (wood, glass) and the control sample were noted from the seventh day of culture. There were some changes in mass spectra of Stenotrophomonas (S.) maltophilia, which were observed in both experimental groups from the fifth day of culture. These findings confirmed the impact of CEO on the protein structure of older biofilms. The findings indicate that, besides being safe and sensorially attractive, S. aromaticum has antimicrobial activity, which makes it a potential substitute for chemical food preservatives.

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