Inhibitory Effect of Sodium Alginate Nanoemulsion Coating Containing Myrtle Essential Oil ( L.) on in Kasar Cheese.

The present study aimed to characterize the physical properties of nanoemulsion-based sodium alginate edible coatings containing myrtle ( L.) essential oil and to determine its inhibitory effects on in fresh Kasar cheese during the 24-day storage at 4 °C. The GC-MS analysis showed that the main components of myrtle essential oil were 1,8-cineol (38.64%), α-pinene (30.19%), d-limonene (7.51%), and α-ocimene (6.57%). Myrtle essential oil showed an inhibitory effect on all tested strains and this effect significantly increased after ultrasonication. Minimum inhibitory and minimum bactericidal concentrations of myrtle essential oil nanoemulsion were found to be 4.00-4.67 mg/mL and 5.00-7.33 mg/mL, respectively. The antibacterial activity of myrtle essential oil nanoemulsion against was confirmed by the membrane integrity and FESEM analyses. Nanoemulsion coatings containing myrtle essential oil showed antibacterial activity against with no adverse effects on the physicochemical properties of cheese samples. Nanoemulsion coatings containing 1.0% and 2.0% myrtle essential oil reduced the population in cheese during the storage by 0.42 and 0.88 log cfu/g, respectively. These results revealed that nanoemulsion-based alginate edible coatings containing myrtle essential oil have the potential to be used as a natural food preservative.