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Encapsulation of Zataria multiflora Boiss. Essential Oil in Liposome: Antibacterial Activity Against E. Coli O157:H7 in Broth Media and Minced Beef
Author(s) -
KhosraviDarani Kianoush,
Khoosfi Mahin Ebrahimi,
Hosseini Hedayat
Publication year - 2016
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12271
Subject(s) - preservative , antimicrobial , essential oil , food science , food preservatives , chemistry , liposome , food preservation , minimum inhibitory concentration , antibacterial activity , food industry , biology , bacteria , biochemistry , organic chemistry , genetics
Concerns for occurrence of food‐borne disease and harmful impacts of chemical preservatives encourage the use of natural preservatives such as essential oils (EOs). However, EOs are unstable in the presence of oxygen, light and temperature. Attempts have been made to overcome this unstability by entrapment methods. The purpose of this study was to produce liposomal Zataria multiflora Boiss essential oil (ZtEO) and compare antibacterial activity of free and liposomal ZtEO against E. coli O157:H7 in broth media and minced beef. Central composite design was applied to elevate the main and interactive impact of independent variables on encapsulation efficiency of ZtEO, as response. The highest encapsulation efficiency of 54.5% best condition was achieved by applying 2.5% wt/vol phosphatidyl choline, 0.81 proportion ratio of essential oil to phosphatidyl choline, temperature of 35C and time of 42 min. The minimum inhibitory concentration of liposomal essential oil was significantly less than the corresponding free oil in both media and minced beef against E. coli O157:H7. It can be concluded that increased antimicrobial activity, after encapsulation in liposomes, can promote the use of natural products as potent preservative and conservation agents in the food industry. Practical Applications The activity of many natural antimicrobials such as essential oils is abolished in many food products for a variety of reasons. Interference and cross‐reactions of the antimicrobial and various food constituents, such as protein and fat, are difficult to overcome and often require large amounts of antimicrobial in order to gain significant reductions in the pathogen load in a product. Liposome encapsulation technologies, such as that reported here, may allow for the maintenance of antimicrobial activity by protecting the antimicrobial against cross‐reactions with food components.