Main content area

Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens

Topuz, Osman Kadir, Özvural, Emin Burçin, Zhao, Qin, Huang, Qingrong, Chikindas, Michael, Gölükçü, Muharrem
Food chemistry 2016 v.203 pp. 117-123
Escherichia coli O157, Listeria monocytogenes, anise, anti-infective properties, food pathogens, minimum inhibitory concentration, nanoemulsions, oils
The purpose of this research was to investigate antimicrobial effects of nano emulsions of anise oil (AO) on the survival of common food borne pathogens, Listeria monocytogenes and Escherichia coli O157:H7. Series of emulsions containing different level of anise oil as potential antimicrobial delivery systems were prepared. Antimicrobial activities of bulk anise oil and its emulsions (coarse and nano) was tested by the minimum inhibitory concentration and time kill assay. Our results showed that bulk anise oil reduced the population of E. coli O157:H7 and L. monocytogenes by 1.48 and 0.47logcfu/ml respectively after 6h of contact time. However, under the same condition anise oil nanoemulsion (AO75) reduced E. coli O157:H7 and L. monocytogenes count by 2.51 and 1.64logcfu/ml, respectively. Physicochemical and microbial analyses indicated that both nano and coarse emulsions of anise oil showed better and long-term physicochemical stability and antimicrobial activity compared to bulk anise oil.