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Effect of Nanoemulsification on the Antibacterial and Anti-biofilm Activities of Selected Spice Essential Oils and Their Major Constituents Against Salmonella enterica Typhimurium.

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Relation http://ir.cftri.com/14671/
https://doi.org/10.1007/s10876-019-01720-7
 
Title Effect of Nanoemulsification on the Antibacterial and Anti-biofilm
Activities of Selected Spice Essential Oils and Their Major Constituents
Against Salmonella enterica Typhimurium.
 
Creator Anand, Prakash
Revathy, Baskaran
Nithyanand, P.
Vadivel, V.
 
Subject 10 Food Microorganisms
30 Spices/Condiments
 
Description In the present study, EOs of commonly used spices i.e. coriander, cumin, fennel, lemongrass and pepper and their major
components (linalool, cuminaldehyde, anethole, citral and beta-caryophyllene) were nanoemulsified and investigated for
their antibacterial and anti-biofilm activities against Salmonella enterica Typhimurium. The mean droplet size of the
nanoemulsion ranged from 16.99 to 165.20 nm for EOs and 22.40 to 223.90 nm for their major compounds. Nanoemulsion
of all EOs and their compounds (cuminaldehyde, anethol and citral) were stable for 30 days while phase separation was
noticed in linalool and beta-caryophyllene after 5 and 10 days of storage, respectively. Among the investigated samples,
citral nanoemulsion showed the highest antibacterial (MIC 0.156%) and anti-biofilm activity (79.9%) and was therefore
selected for its application in fresh cut pineapple model. Treatment with citral nanoemulsion on the cut pineapple surface
led to 2.57 log CFU/g reduction of the S. enterica Typhimurium population. Scanning electron microscopy revealed
reduction of biofilms on the cut pineapple surface upon citral nanoemulsion treatment. Hence, we envisage that citral
nanoemulsion can be further explored as natural antibacterial and anti-biofilm agent for food preservation applications.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14671/1/Journal%20of%20Cluster%20Science%20%282020%29%20311123%E2%80%931135.pdf
Anand, Prakash and Revathy, Baskaran and Nithyanand, P. and Vadivel, V. (2020) Effect of Nanoemulsification on the Antibacterial and Anti-biofilm Activities of Selected Spice Essential Oils and Their Major Constituents Against Salmonella enterica Typhimurium. Journal of Cluster Science (2020) :, 31. pp. 1123-1135.