Department of Chemistry "Ugo Schiff", University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, FI, Italy.
Faculty of Pharmacy, Department of Pharmacognosy & Chemistry of Natural Products, National & Kapodistrian University of Athens, Panepistimiopolis, Zografou, 157 71 Athens, Greece.
Molecules. 2021 Apr 7;26(8):2124. doi: 10.3390/molecules26082124.
Food poisoning is a common cause of illness and death in developing countries. Essential oils (EOs) could be effective and safe natural preservatives to prevent and control bacterial contamination of foods. However, their high sensitivity and strong flavor limit their application and biological effectiveness. The aim of this study was firstly the chemical analysis and the antimicrobial evaluation of the EOs of L. and L. obtained from Symi island (Greece), and, secondly, the formulation of propylene glycol-nanovesicles loaded with these EOs to improve their antimicrobial properties. The EOs were analyzed by GC-MS and their chemical contents are presented herein. Different nanovesicles were formulated with small average sizes, high homogeneity, and optimal ζ-potential. Microscopic observation confirmed their small and spherical shape. Antibacterial and antifungal activities of the formulated EOs were evaluated against food-borne pathogens and spoilage microorganisms compared to pure EOs. Propylene glycol-nanovesicles loaded with EO were found to be the most active formulation against all tested strains. Additionally, in vitro studies on the HaCaT cell line showed that nanovesicles encapsulated with EOs had no toxic effect. The present study revealed that both EOs can be used as alternative sanitizers and preservatives in the food industry, and that their formulation in nanovesicles can provide a suitable approach as food-grade delivery system.
食物中毒是发展中国家导致疾病和死亡的常见原因。精油（EOs）可以作为有效的、安全的天然防腐剂，以预防和控制食物中的细菌污染。然而，它们的高敏感性和强烈的味道限制了它们的应用和生物有效性。本研究的目的首先是对从希腊西米岛获得的 L. 和 L. 的精油进行化学分析和抗菌评估，其次是将这些精油制成丙二醇纳米囊泡，以提高其抗菌性能。通过 GC-MS 对精油进行了分析，并在此处给出了它们的化学含量。不同的纳米囊泡具有较小的平均粒径、较高的均一性和最佳的 ζ-电位。显微镜观察证实了它们的小而球形的形状。与纯精油相比，评估了所配制的精油对食源性病原体和腐败微生物的抗菌和抗真菌活性。载有 EO 的丙二醇纳米囊泡被发现对所有测试菌株最具活性。此外，对 HaCaT 细胞系的体外研究表明，包封在纳米囊泡中的精油没有毒性作用。本研究表明，这两种精油都可以用作食品工业中的替代消毒剂和防腐剂，并且它们在纳米囊泡中的配方可以提供一种合适的食品级递送系统。
