Đorđević Natalija, Cvetković Kristina, Stanojević Jelena, Karabegović Ivana, Savić Dragiša, Cvetković Dragoljub, Danilović Bojana
Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia.
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Antibiotics (Basel). 2025 Feb 11;14(2):180. doi: 10.3390/antibiotics14020180.
Essential oils (EOs) represent a natural alternative to chemical additives due to their biological activity. This study evaluated the antimicrobial and antioxidant activities of basil and winter savory EO mixtures, their interactions, and the biological potential of chitosan-based nano-encapsulated EO mixtures. Mixtures of basil and winter savory EOs (ratios 1:1, 2:1, 4:1, 8:1, and 16:1) were analyzed for chemical composition via GC-MS. Antimicrobial activity was assessed using minimal inhibition (MIC) and bactericidal (MBC) concentration assays, and interactions were quantified with fractional inhibitory concentration indices (FICIs). Antioxidant activity was evaluated using the DPPH assay, with combination indices used to interpret interaction effects. Chitosan-based nanoparticles were made with the selected oil mixture (2:1), after which characterization and biological activity were performed. The EO mixture with 2:1 ratio exhibited the strongest joint activity, with synergistic or additive effect against four out of six analyzed microorganisms. Antioxidant activity improved with higher basil proportions, with the 16:1 ratio achieving the lowest EC50 value of 0.052 mg/mL after 120 min and demonstrating synergistic effects at all tested ratios. Higher basil EO content also masked the strong odor of winter savory EO. The biological activity of chitosan-based nanoparticles was increased by encapsulation of the EO mixture (2:1), with an encapsulation efficiency of 75.39%. The EO mixture (2:1) showed best antimicrobial efficacy, with synergistic or additive effects. The nano-encapsulated mixture showed good biological potential with effective and complete odor neutralization. These results indicate the potential of basil and winter savory essential oil mixtures for sustainable food preservation applications.
由于其生物活性，精油（EOs）是化学添加剂的天然替代品。本研究评估了罗勒和冬香薄荷EO混合物的抗菌和抗氧化活性、它们之间的相互作用以及基于壳聚糖的纳米包封EO混合物的生物学潜力。通过气相色谱 - 质谱联用（GC - MS）分析了罗勒和冬香薄荷EO的混合物（比例为1:1、2:1、4:1、8:1和16:1）的化学成分。使用最小抑菌浓度（MIC）和杀菌浓度（MBC）测定法评估抗菌活性，并用分数抑菌浓度指数（FICIs）对相互作用进行定量。使用DPPH测定法评估抗氧化活性，并用组合指数解释相互作用效应。用选定的油混合物（2:1）制备基于壳聚糖的纳米颗粒，之后进行表征和生物学活性测试。比例为2:1的EO混合物表现出最强的联合活性，对六种分析微生物中的四种具有协同或相加作用。随着罗勒比例的增加，抗氧化活性提高，16:1的比例在120分钟后达到最低EC50值0.052 mg/mL，并且在所有测试比例下均表现出协同效应。较高的罗勒EO含量也掩盖了冬香薄荷EO的强烈气味。基于壳聚糖的纳米颗粒的生物学活性通过包封EO混合物（2:1）而增强，包封效率为75.39%。EO混合物（2:1）表现出最佳的抗菌效果，具有协同或相加作用。纳米包封的混合物显示出良好的生物学潜力，具有有效的和完全的气味中和作用。这些结果表明罗勒和冬香薄荷精油混合物在可持续食品保鲜应用中的潜力。
