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KMID : 1011620170330030256
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 3 p.256 ~ p.263
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Antimicrobial Activity of Lavander and Rosemary Essential Oil Nanoemulsions
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Kim Min-Su
Lee Kyoung-Won
Park Eun-Jin
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Abstract
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Purpose: Essential oils are secondary metabolites of herbs and have antibacterial activities against foodborne pathogens. However, their applications for food protection are limited due to the hydrophobic and volatile natures of essential oils.
Methods: In this study, essential oil nanoemulsions of rosemary and lavender were formulated with non-ionic surfactant Tween 80 and water using ultrasonic emulsification, and their antibacterial effects were determined.
Results: The antibacterial activities of nanoemulsions were evaluated against 12 strains of 10 bacterial species, and significant antibacterial effects were observed against four Gram-positive and four Gram-negative bacteria but not against Streptococcus mutans and Shigella sonnei. In the disc diffusion test, the diameter of the inhibition zone proportionally increased with the concentration of nanoemulsions. Using cell turbidity measurement, minimum bactericidal concentration (MBC) of the nanoemulsions, which is the lowest concentration reducing viability of the initial bacterial inoculum by ≥99.9%, was significantly higher than the minimum inhibitory concentration (MIC) of the nanoemulsions. The largest bactericidal effects of lavender and rosemary essential oil nanoemulsions were observed against S. enterica and S. aureus, respectively.
Conclusion: Nanoemulsion technique could improve antibacterial activity of essential oil nanoemulsions by increasing the solubility and stability of essential oils. Our findings shed light on the potential use of essential oil nanoemulsions as an alternative to chemical sanitizers in food protection.
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KEYWORD
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antimicrobial activity, foodborne pathogen, essential oil, lavender, rosemary
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