scholarly journals Synergistic Antimicrobial Activities of Thai Household Essential Oils in Chitosan Film

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1519
Author(s):  
Juthamas Tantala ◽  
Pornchai Rachtanapun ◽  
Chitsiri Rachtanapun
Keyword(s):  
Essential Oils ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Transmission Rate ◽  
Antibacterial Properties ◽  
Meat Products ◽  
Chitosan Film ◽  
Antimicrobial Activities ◽  
Post Process ◽  
Chitosan Films

Foodborne pathogens mostly contaminate ready-to-eat (RTE) meat products by post-process contamination and cause foodborne disease outbreaks. Preventing post-process contamination and controlling microbial growth during storage by packing the RTE meats with active antimicrobial film from chitosan combined with the synergism of Thai household essential oils was investigated. Here, we analyzed antimicrobial activity and mechanical properties of chitosan films incorporated with essential oil of fingerroot (EOF) and holy basil (EOH) based on their fractional inhibitory concentration and isobolograms. We showed that antimicrobial activities of chitosan film and chitosan films formulated with EOF:EOH displayed a dramatical reduction of Listeria monocytogenes Scott A concentration by 7 Log in 12 h. Chitosan film incorporated with EOF:EOH at ratio 0.04:0.04% v/v/w strongly retarded growth of total viable count of L. monocytogenes on vacuum-packed bologna slices during seven days of storage at 4 and 10 °C. Combined EOF and EOH added to chitosan films did not alter thickness, elongation (%) and colors (L*, a* and b*) of the chitosan film, but it increased water vapor transmission rate and decreased film tensile strength. Results suggested that chitosan film had strong antibacterial properties. Its effectiveness in inhibiting foodborne pathogenic bacteria in ready-to-eat meat products was enhanced by adding a combination of EOF:EOH.

scholarly journals Antimicrobial effect of essential oils of some Fijian medicinal plant leaves on pathogenic bacteria

2016 ◽  
Vol 34 (2) ◽  
pp. 35
Author(s):  
Prayna P. P. Maharaj ◽  
Riteshma Devi ◽  
Surendra Prasad
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antimicrobial Agent ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antibacterial Properties ◽  
Antimicrobial Activities ◽  
Diffusion Method ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative

Fiji is highly populated with plants containing essential oils (EO). The essential oils extracted from the leaves of the selected Fijian leafy plants were screened against two Gram-negative bacteria (Salmonella typhimurium, Pseudomonas aeruginosa) and three Gram-positive bacteria (Staphylococcus aureus, Enterococcus faecalis and Bacillus subtilis). The agar diffusion method was used to examine the antimicrobial activities of the extracted EO. All the EO tested showed antibacterial properties against one or more strains while none of the EO was active against Pseudomonas aeruginosa. Viburnum lantana (Wayfaring tree), Annona muricata (Soursop), Coleus amboinicus (Spanish thyme) and Cinnamomum zeylancium (Cinnamon) showed good inhibition against both Gram-positive and Gram-negative bacteria and proved as worthy source of antimicrobial agent. These findings will help the Pacific population to use the studied plants leaves as antimicrobial agent.

scholarly journals Chitosan Film with Citrus limonia Essential Oil: Physical and Morphological Properties and Antibacterial Activity

2020 ◽  
Vol 4 (2) ◽  
pp. 18 ◽  
Author(s):  
Josemar Gonçalves de Oliveira Filho ◽  
Isabella Pelosi Borges de Deus ◽  
Anna Carolina Fernandes Valadares ◽  
Cassia Cristina Fernandes ◽  
Elisângela Barbosa Borges Estevam ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Transmission Rate ◽  
Antibacterial Properties ◽  
Chitosan Film ◽  
Active Packaging ◽  
Food Preservation ◽  
Morphological Properties ◽  
Vapor Permeability ◽  
Chitosan Films

The development of active packaging for food preservation is attracting increased attention due to serious environmental problems caused by synthetic and conventional materials. In the present study, the physical, chemical, optical, microstructural, and antibacterial properties of chitosan films with Citrus limonia essential oil (CEO) were investigated. The incorporation >0.75% of CEO increased the thickness of the films. The incorporation >0.25% of CEO reduced the moisture content and the water vapor permeability of the chitosan films. The biodegradability of the films over ten days ranged from 55.46–62.65% and was not affected by the addition of CEO. All films showed good UV light barrier properties, and the incorporation of the CEO caused a decrease in the visible light transmission rate values. The addition of CEO changed the color of the bioactive films significantly, remain darker and yellowish. The bioactive films showed antibacterial activity against Staphylococcus aureus, but not against Escherichia coli. The films showed a heterogeneous microstructure with oil droplets retained in the continuous polysaccharide network. The results showed that chitosan films with CEO are promising as an active packaging material for food preservation.

Antimicrobial Activity of Lactoferrin against Foodborne Pathogenic Bacteria Incorporated into Edible Chitosan Film

2008 ◽  
Vol 71 (2) ◽  
pp. 319-324 ◽  
Author(s):  
CYNTHIA A. BROWN ◽  
BAOWU WANG ◽  
JUN-HYUN OH
Keyword(s):  
Antimicrobial Activity ◽  
Pathogenic Bacteria ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Antimicrobial Activities ◽  
Vapor Permeability ◽  
E Coli ◽  
Combination Effects ◽  
Chitosan Films

The objectives of this research were to develop and characterize edible chitosan film containing lactoferrin as a natural antimicrobial agent, and to investigate the combination effects of lactoferrin with lysozyme in chitosan film against the growth of Escherichia coli O157:H7 and Listeria monocytogenes. Chitosan films containing lactoferrin, lysozyme, or nisin were fabricated, and the antimicrobial concentrations were 0.5, 1, or 2 mg in a circular disc of chitosan film. Three concentrations of lactoferrin or EDTA (0.28, 0.56, or 1.12 mg per disc) were also incorporated into the chitosan film containing lysozyme to investigate the combination effects of lactoferrin. The water barrier properties of the chitosan films containing lactoferrin were characterized. The antimicrobial activities against E. coli O157:H7 and L. monocytogenes were determined using the agar diffusion assay and cell count assay. The chitosan films containing lactoferrin less than 1 mg per disc did not alter the water vapor permeability of the chitosan film. Although the film containing lysozyme exhibited significant antimicrobial activity, the incorporation of lactoferrin alone into chitosan film did not exhibit significant antimicrobial activity against both E. coli O157:H7 and L. monocytogenes. However, the combination of lactoferrin with lysozyme-containing chitosan film significantly decreased the growth of E. coli O157:H7, exhibiting a comparable effect to that of the combination of EDTA with lysozyme (P < 0.05). Furthermore, the combination of lactoferrin with lysozyme in chitosan film exhibited greater reduction in the growth of L. monocytogenes than did the combination EDTA with lysozyme, resulting in an approximate 3-log reduction.

scholarly journals Antibacterial properties of rain tree ( ) and Mexican sunflower (Tithonia diversifolia ) used as fodder in ruminant nutrition

2020 ◽  
Vol 45 (2) ◽  
pp. 331-341
Author(s):  
F. T. Ajayi ◽  
S. O. Omotoso ◽  
O. J. Babayemi
Keyword(s):  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Antibacterial Properties ◽  
Tithonia Diversifolia ◽  
Standard Procedures ◽  
Fodder Plants ◽  
Zones Of Inhibition ◽  
Ethanol Extracts ◽  
Albizia Saman

Acetone and ethanol extracts of Albizia saman (ASL) and Tithonia diversifolia (TDL) leaves used as fodder for ruminant were evaluated for their antibacterial properties against selected pathogenic bacteria. Phytochemical screening was determined according to standard procedures, while antibacterial activity was by agar well diffusion and broth micro dilution methods. The levels of tannin (0.29 and 0.34 mg/100g); saponin (0.75 and 0.59 mg/100g); oxalates (0.17 and 0.14mg/100g); and phytate (0.11 and 0.12 mg/100g) in the fodder plants were below critical levels that may affect digestibility in ruminants. Acetone and ethanol extracts from ASL and TDL showed maximum zones of inhibition against Staphylococcus aureus (19.00 and 14.50 mm; 23.00 and 21.50 mm) and Pseudomonas aeruginosa (15.50 and 12.00 mm; 18.50 and 17.00 mm), respectively compared to Gentamycin (9.97 mm). Minimum inhibitory concentration (MIC) values of acetone and ethanol extracts from ASL ranged from 0.10 to 0.28 mg/mL and 0.13 to 0.22 mg/mL, while TDL extracts ranged from 0.20 to 0.32 mg/mL and 0.20 to 0.31 mg/mL, respectively for all the tested organisms. Minimum bactericidal concentration (MBC) values of ethanol extracts from both plant ranged from 0.5-0.80 mg/mL and 0.7-0.90 mg/mL compared to MBC values (0.02-0.04 mg/mL) of the reference antibiotic (gentamycin) for all the tested bacteria species. In conclusion, antibacterial properties exhibited by the plant extract implied that the bioactive compounds are potential antibacterial agents against pathogenic bacteria of ruminant or foodborne pathogens in vitro.

scholarly journals Allium sativum, Rosmarinus officinalis, and Salvia officinalis Essential Oils: A Spiced Shield against Blowflies

Insects ◽  
2020 ◽  
Vol 11 (3) ◽  
pp. 143 ◽  
Author(s):  
Stefano Bedini ◽  
Salvatore Guarino ◽  
Maria Cristina Echeverria ◽  
Guido Flamini ◽  
Roberta Ascrizzi ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Foodborne Pathogens ◽  
Allium Sativum ◽  
Insect Pests ◽  
Meat Products ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Meat Processing ◽  
Toxic Activity

Blowflies are known vectors of many foodborne pathogens and unintentional human ingestion of maggots by meat consumption may lead to intestinal myiasis. In fact, the control of insect pests is an important aspect of industrial and home-made food processing and blowflies (Diptera: Calliphoridae), which are among the most important pests involved in the damage of meat products. Most spices, largely used in food preparations and industry, contain essential oils that are toxic and repellent against insects and exert antimicrobial activity. In this study, we assessed the electro-antennographic responses, the oviposition deterrence, the toxicity, and the repellence of the essential oils (EOs) of Allium sativum L., Salvia officinalis L., and Rosmarinus officinalis L. against the blowfly Calliphora vomitoria L. We tested the EOs antibacterial and antifungal properties and the efficacy of an A. sativum EO-charged mist sprayed in the tunnel entryway of a meat processing room to form an olfactive barrier against the entrance of flies. The results showed that the EOs are perceived by female blowfly’ antennae and exert an evident repellent activity against them completely deterring the oviposition for up to 24 h starting from the concentration of 2.5 μL cm−2 EO. The EOs also exhibited toxic activity by both topical application (LD50 from 0.44 to 1.97 μL insect−1) and fumigation (LC50 from 1.76 to 31.52 μL L−1) against adults of C. vomitoria and were able to exert a clear antimicrobial activity toward pathogens. Lastly, the EO-charged mist was able to reduce by about 40% the presence of Calliphoridae in the meat processing room of a dry-ham factory.

scholarly journals Chemical composition, antioxidant effects and antimicrobial activities of some spices essential oils on food pathogenic bacteria

2016 ◽  
Vol 15 (16) ◽  
pp. 649-656 ◽  
Author(s):  
M C Ndoye Foe Florentine ◽  
A Nyegue Maximilienne ◽  
L S Kamdem Sylvain ◽  
H S Essama Riwom ◽  
Etoa Fran ccedil ois Xavier
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antimicrobial Activities ◽  
Antioxidant Effects

scholarly journals Chemical composition and antibacterial activities of the essential oils from Ocotea zahamenensis Van Der Werff (Lauraceae)

2021 ◽  
Vol 16 (1) ◽  
pp. 115-125
Author(s):  
Razafiarimanga Zara Nomentsoa ◽  
Randriamampianina Lovarintsoa Judicael ◽  
Randrianarivo Hanitra Ranjàna ◽  
Ralitera Andrianirina Manampisoa ◽  
Rakoto Danielle Aurore Doll ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Body Weight ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Vibrio Fischeri ◽  
Antibacterial Properties ◽  
Antibacterial Activities ◽  
Plant Parts ◽  
Detection Analysis ◽  
Toxicological Studies

The present work aimed to study the composition and antibacterial properties of the essential oils (EO) of Ocotea zahamenensis leaves (LEO), stem (SEO) and root (REO) barks from two harvest periods (March and June). All EOs were extracted by hydrodistillation from fresh plant parts with yields up to 4.5%. They are colourless, clear, with a strong odour, heavy, levogyre, with a low acid index and an ester index up to 14.89. Gas chromatography/flame ionisation detection analysis of these EOs identified 5 to 12 components representing 96.06 to 99.96% of the overall composition. Safrole was by far the most predominant constituent with contents ranging from 77.45% (SEO, June) to 97.05% (REO, March). The antibacterial activity was tested against eight pathogenic bacteria including 4 Gram (-) and 4 Gram (+) using microdilution assays. With Minimum Inhibitory Concentration (MIC) values of less than 1 mg/mL, all EOs showed antibacterial activity which varied according to the strain. There was not much difference between the activities of March and June Eos, and in both cases SEO were slightly more effective than LEO and REO. All EOs had bacteriostatic action on Bacillus cereus and Vibrio fischeri and bactericidal on almost other strains. When administered orally to mice at 0.5 mg/kg body weight, all EOs caused symptoms of intoxication. Their LD50 varied from 1.019 to 2.73 g/kg body weight. These EOs could be a new source of safrole and could be used for various purposes with further toxicological studies.

scholarly journals IN VITRO ANTIMICROBIAL ACTIVITY OF SOME ESSENTIAL OILS AGAINST BACTERIAL PATHOGENS CAUSING SKIN DISEASES IN VAPOR PHASE

2019 ◽  
pp. 113-115
Author(s):  
PURIT PATTANAPANIT ◽  
SUNISA MITHONGLANG ◽  
SUNITA MITHONGLANG ◽  
SURACHAI TECHAOEI
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antibacterial Properties ◽  
Diffusion Method ◽  
Syzygium Aromaticum ◽  
Aromatic Plants ◽  
Volatile Oils

Objective: The objective of this study was to evaluate the antimicrobial activity of volatile oils from aromatic plants against pathogenic bacteria.Methods: Thai aromatic plants such as Pogostemon cablin (Blanco) Benth (Patchouli oil), Cymbopogon nardus Rendle (Citronella grass oil), Pelargoniumroseum (Geranium oil), Syzygium aromaticum (L.) Merrill and Perry (clove oil), Cinnamomum spp.(cinnamon oil), and Cymbopogon citratus (DC.) Stapf.(lemongrass oil) were selected. Essential oils were obtained by water distillation and were stored at 4°C until use. Five human pathogenic bacteria wereobtained from Thai traditional Medicine College, Rajamangala University of Technology, Staphylococcus epidermidis, Escherichia coli, Staphylococcusaureus, methicillin-resistant S. aureus (MRSA), and Pseudomonas aeruginosa. The antibacterial activity of volatile oils was determined by disc-diffusionassay. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of each essential oil were determined.Results: Our study showed that 10% of essential oil from Cinnamomum spp. was the most potential against S. aureus, MRSA, and E. coli when assayedby disc-diffusion method with inhibition zones ranging from 37.66±0.57 to 45.33±1.15 mm and from 29.33±0.57 to 36.00±1.00 for lemongrass oilwith MIC and MBC of 1.25%.Conclusion: From this study, it can be concluded that some essential oils have potential antibacterial activity. The present investigation providessupport to the antibacterial properties of essential oils and will be applied to health-care product as aroma antibacterial products.

Chemical composition, antioxidant, and antimicrobial activities of two essential oils from Algerian propolis

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Safia Boulechfar ◽  
Amar Zellagui ◽  
Meltem Asan-Ozusaglam ◽  
Chawki Bensouici ◽  
Ramazan Erenler ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antioxidant Properties ◽  
Antimicrobial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Diffusion Method ◽  
Reducing Ability ◽  
Antioxidant And Antimicrobial Activity ◽  
Fungistatic Effect

Abstract This study aims to investigate the chemical composition, antioxidant, and antimicrobial activity of two essential oils (EOs) from Algerian propolis. The volatile constituents were analyzed by gas chromatography-mass spectrometry. Fifty components were identified from the oils. The major components were found to be: cedrol (17.0%), β-eudesmol (7.7%), and α-eudesmol (6.7%) in EO of propolis from Oum El Bouaghi (EOPO) whilst α-pinene (56.1%), cis-verbenol (6.0%), and cyclohexene,3-acetoxy-4-(1-hydroxy-1-methylethyl)-1-methyl (4.4%) in EO of propolis from Batna (EOPB). The antioxidant properties of EOPO and EOPB were determined using 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS•+) and cupric reducing antioxidant capacity (CUPRAC assays), respectively. Both EOs had more cupric ion reducing ability than scavenging ABTS•+ radicals. The antimicrobial potential of the two EOs against eight pathogens was assayed by the agar diffusion method and the mode of action was determined by microdilution assay. The results revealed that EOPB was bactericidal for all tested pathogenic bacteria and fungicidal for Candida albicans ATCC 10231, whereas, EOPO showed bacteriostatic effect against Escherichia coli O157:H7 and Pseudomonas aeruginosa ATCC27853 and fungistatic effect against C. albicans ATCC 10231. Thus, the obtained results suggest the important use of propolis EOs as preservative agents.

scholarly journals Effect of the Addition of Essential Oils and Functional Extracts of Clove on Physicochemical Properties of Chitosan-Based Films

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Paola Reyes-Chaparro ◽  
Nestor Gutierrez-Mendez ◽  
Erika Salas-Muñoz ◽  
Juan Guillermo Ayala-Soto ◽  
David Chavez-Flores ◽  
...  
Keyword(s):  
Essential Oils ◽  
Water Vapour ◽  
Chitosan Film ◽  
Barrier Properties ◽  
Vapour Permeability ◽  
Force Microscopy ◽  
Atomic Force ◽  
Control Film ◽  
Chitosan Films ◽  
Positive Effect

Mechanical and barrier properties of chitosan films prepared with essential oils of clove and functional extract were studied. The films made with functional extracts (esters E6and E7) presented the significant increment of extensibility compared with the untreated chitosan films. In the case of punction test, the films made with the esters E6and E7resisted more the applied strength before tearing up compared with the chitosan control film (without any treatment). Thermogravimetric analysis values were determined for the chitosan control film and chitosan film treated with clove essential oil obtaining 112.17°C and 176.73°C, respectively. Atomic force microscopy (AFM) was used to determine their morphology by analyzing their surfaces and phase arrangement; AFM was also used to observe the porosity in chitosan-based antimicrobial films and the chitosan films incorporating functional extracts. The water vapour permeability (WVP) data showed that incorporating the functional extract to the formulation of films has a positive effect on water vapour barrier properties. In general, the incorporation of essential oils and functional extract of clove at 20% in chitosan films caused microstructural changes that were dependent on the different affinity of components.

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