Hashemi Seyed Mohammad Bagher, Khodaei Diako
Department of Food Science and Technology Faculty of Agriculture Fasa University Fasa Iran.
Department of Food Science and Technology Tarbiat Modares University Tehran Iran.
Food Sci Nutr. 2020 Sep 17;8(11):5907-5915. doi: 10.1002/fsn3.1871. eCollection 2020 Nov.
The essential oils (EOs) from Marzeh khuzestani ( Jamzad) and Marzeh bakhtiari ( Bunge) were analyzed and their antibacterial activities on and in probiotic table cream containing LU5 were evaluated. Carvacrol (86.5%) was the main component of Marzeh khuzestani, but thymol (33.5%), carvacrol (14.2%), borneol (13.4%), and linalool (11.5%) were the major constituents of Marzeh Bakhtiari EOs. Marzeh khuzestani exhibited the highest antibacterial/bactericidal activity on the tested bacteria. EOs combination showed no interaction on the but a synergism effect to inhibit the pathogen strains observed. Agar diffusion assay showed the highest inhibitory effect on (32.7 mm), (28.4 mm), and (24.7 mm) for the combination 2:1 Marzeh khuzestani:Marzeh Bakhtiari ( ≤ .05). The antibacterial activity of mixture of EOs in creams was evaluated and the sample contained of 1%k + 1%b showed the highest antibacterial activity after day 10 of storage (by lowering the number of , and to 2.3, 1.9, and 1.4 log CFU/g compared to control sample). Overall acceptability of creams slightly decreased by the increase in EOs addition and the highest acceptability score of 7.9 observed for the sample contained 0.5%k + 0.5%b EOs. However, all treatments exhibited a high acceptance level that it confirms that the addition of EOs mixture had no effect on the sensorial attributes of the creams. The combination of tested EOs can be used as an antimicrobial agent in probiotic food products containing .
对来自胡齐斯坦省的Marzeh khuzestani（Jamzad）和巴赫蒂亚里省的Marzeh bakhtiari（Bunge）的精油进行了分析，并评估了它们对含有10⁵ LU5的益生菌面霜中金黄色葡萄球菌和大肠杆菌的抗菌活性。香芹酚（86.5%）是胡齐斯坦省Marzeh的主要成分，但百里香酚（33.5%）、香芹酚（14.2%）、冰片（13.4%）和芳樟醇（11.5%）是巴赫蒂亚里省Marzeh精油的主要成分。胡齐斯坦省Marzeh对测试细菌表现出最高的抗菌/杀菌活性。精油组合对金黄色葡萄球菌没有相互作用，但对观察到的病原菌菌株有协同抑制作用。琼脂扩散试验表明，胡齐斯坦省Marzeh与巴赫蒂亚里省Marzeh 2:1组合对金黄色葡萄球菌（32.7毫米）、大肠杆菌（28.4毫米）和单核细胞增生李斯特菌（24.7毫米）的抑制作用最高（P≤0.05）。评估了面霜中精油混合物的抗菌活性，含有1%k + 1%b的样品在储存10天后显示出最高的抗菌活性（与对照样品相比，金黄色葡萄球菌、大肠杆菌和单核细胞增生李斯特菌的数量降低至2.3、1.9和1.4 log CFU/g）。随着精油添加量的增加，面霜的总体可接受性略有下降，含有0.5%k + 0.5%b精油的样品观察到最高可接受性得分7.9。然而，所有处理都表现出较高的接受水平，这证实了添加精油混合物对面霜的感官特性没有影响。测试的精油组合可作为含有单核细胞增生李斯特菌的益生菌食品中的抗菌剂。
