Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens

ÖZOĞUL Y., KÜLEY BOĞA E., Akyol I., DURMUŞ M., Ucar Y., Regenstein J. M., ...Daha Fazla

Food Bioscience, cilt.36, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.fbio.2020.100635
  • Dergi Adı: Food Bioscience
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Antimicrobial activity, Nanoemulsion, Thyme essential oil, Fish spoilage bacteria, Food-borne pathogens, ANTIBACTERIAL ACTIVITY, LISTERIA-MONOCYTOGENES, MICROBIOLOGICAL SPOILAGE, STAPHYLOCOCCUS-AUREUS, ROSEMARY, QUALITY, COMBINATION, STABILITY, CARVACROL, EXTRACTS
  • Çukurova Üniversitesi Adresli: Evet

Özet

The antibacterial activities of nanoemulsions based on essential oil of thyme and its purified version on food-borne pathogens (S. Paratyphi A, S. aureus, K. pneumoniae, and E. faecalis) and spoilage bacteria of fish (P. luteola, P. damselae, V. vulnificus, E. faecalis, S. liquefaciens, and P. mirabilis) were evaluated using disc diffusion, MIC and MBC. The flavour compounds of extracted thyme oil were determined using GC-MS. Physical properties of nanomulsions (viscosity, thermodynamic stability, droplet size, and refractive index) were analysed. A scanning electron microscope (SEM) was used to observe morphology changes in the cell wall of selected bacteria. The results showed that non-purified thyme-based nanoemulsions were more effective on food-borne pathogens. Damage in bacterial cell membranes after nanoemulsion treatments were observed. Conversion of thyme oil into a nanoemulsion increased antibacterial activity and its nano-form can be used as an alternative antimicrobial agent in processed or packaged fish or food products.