Investigation of antimicrobial properties of sage essential oil and its nanoemulsion as antimicrobial agent


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Yazgan H.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.130, sa.109669, ss.1-7, 2020 (SCI İndekslerine Giren Dergi)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 130 Konu: 109669
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.lwt.2020.109669
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.1-7

Özet

The effects of sage essential oil and its emulsified form on the growth of important food-related pathogens(Enterococcus faecalisATCC29212,Klebsiella pneumoniaeATCC700603,SalmonellaParatyphi A NCTC13, andStaphylococcus aureusATCC29213) and spoilage microorganisms (Proteus mirabilis,Photobacterium damselae,Vibrio vulnificus, Enterococcus faecalis,Pseudomonas luteolaandSerratia liquefaciens) were investigated. The vo-latile compounds of sage oils were identified using gas chromatography mass spectrometry (GC-MS). Theproperties of nanoemulsion including polydispersity index (PDI), mean particle diameter, surface tension,thermodynamic stability and viscosity were also determined. The volatile compounds of sage essential oil wereeucalyptol, (+)-2-bornanone,α-pinene, borneol, camphene,β-pinene with the percentage of 14.46, 14.33,14.00, 8.15, 7.53, and 6.27%, respectively. Sage essential oil was extremely effective onK. pneumoniaeandP.damselaewith the high inhibition zone values of 17.25 and 19.00 mm. The nanoemulsion was effective onS.aureus,S.paratyphi A andP. mirabiliswith inhibition zone diameter of 12.63, 12.00 and 12.25 mm.P. luteola, S.liquefaciens,P. luteolaandS.paratyphi A had excessive sensitivity as lower concentration of sage essential oil andits nanoemulsion were needed with values in range 6.25 mg/ml to 12.50 mg/ml MIC.