Journal
FOOD CHEMISTRY
Volume 203, Issue -, Pages 117-123Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.02.051
Keywords
Anise oil; Nanoemulsion; Essential oil; Listeria monocytogenes; Escherichia coli O157:H7
Funding
- Scientific Research Project Coordination Unit of Akdeniz University
- Higher Education Institution of Turkey
- Food Science Department of Rutgers University
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The purpose of this research was to investigate antimicrobial effects of nano emulsions of anise oil (AO) on the survival of common food borne pathogens, Listeria monocytogenes and Escherichia coli O157:H7. Series of emulsions containing different level of anise oil as potential antimicrobial delivery systems were prepared. Antimicrobial activities of bulk anise oil and its emulsions (coarse and nano) was tested by the minimum inhibitory concentration and time kill assay. Our results showed that bulk anise oil reduced the population of E. coli O157:H7 and L. monocytogenes by 1.48 and 0.47 log cfu/ml respectively after 6 h of contact time. However, under the same condition anise oil nanoemulsion (AO75) reduced E. coli O157:H7 and L. monocytogenes count by 2.51 and 1.64 log cfu/ml, respectively. Physicochemical and microbial analyses indicated that both nano and coarse emulsions of anise oil showed better and long-term physicochemical stability and antimicrobial activity compared to bulk anise oil. (c) 2016 Elsevier Ltd. All rights reserved.
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