Department of Seafood Processing Technology, Fisheries Faculty of Akdeniz University in Antalya, Turkey.
Cankiri Karatekin University, Faculty of Engineering, Department of Food Engineering, Uluyazi Campus, 18200 Cankiri, Turkey.
Food Chem. 2016 Jul 15;203:117-123. doi: 10.1016/j.foodchem.2016.02.051. Epub 2016 Feb 9.
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 0.47 log cfu/ml respectively after 6 h 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 1.64 log cfu/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.
本研究旨在探究茴香油纳米乳液对常见食源性致病菌李斯特菌和大肠杆菌 O157:H7 存活的抗菌作用。制备了一系列含有不同水平茴香油的乳液，作为潜在的抗菌传递系统。通过最小抑菌浓度和时间杀伤试验测试了块状茴香油及其乳液（粗和纳米）的抗菌活性。我们的结果表明，在 6 小时的接触时间后，块状茴香油分别使大肠杆菌 O157:H7 和单核细胞增生李斯特菌的数量减少了 1.48 和 0.47 log cfu/ml。然而，在相同条件下，茴香油纳米乳液（AO75）使大肠杆菌 O157:H7 和单核细胞增生李斯特菌的数量分别减少了 2.51 和 1.64 log cfu/ml。理化和微生物分析表明，与块状茴香油相比，茴香油纳米和粗乳液均表现出更好和更长期的理化稳定性和抗菌活性。
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