title: Physical and antimicrobial properties of anise oil loaded nanoemulsions on the survival of foodborne pathogens.
abstract: 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.
authors.affiliation: Department of Seafood Processing Technology, Fisheries Faculty of Akdeniz University in Antalya, Turkey. Electronic address: oktopuz@akdeniz.edu.tr.
authors.forename: Osman Kadir
authors.initials: OK
authors.lastname: Topuz
authors.affiliation: Cankiri Karatekin University, Faculty of Engineering, Department of Food Engineering, Uluyazi Campus, 18200 Cankiri, Turkey.
authors.forename: Emin Burçin
authors.initials: EB
authors.lastname: Özvural
authors.affiliation: Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Rd., New Brunswick, NJ 08901, USA.
authors.forename: Qin
authors.initials: Q
authors.lastname: Zhao
authors.affiliation: Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Rd., New Brunswick, NJ 08901, USA.
authors.forename: Qingrong
authors.initials: Q
authors.lastname: Huang
authors.affiliation: Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Rd., New Brunswick, NJ 08901, USA.
authors.forename: Michael
authors.initials: M
authors.lastname: Chikindas
authors.affiliation: West Mediterranean Agricultural Research Institute, Demircikara Mahallesi Paşakavakları Caddesi No: 11, 07100, Muratpaşa, Antalya, Turkey.
authors.forename: Muharrem
authors.initials: M
authors.lastname: Gölükçü
mesh_terms: D000890:Anti-Infective Agents / Q000302:isolation & purification / Q000494:pharmacology*; D015169:Colony Count, Microbial; D004655:Emulsions; D019453:Escherichia coli O157 / Q000187:drug effects; D005516:Food Microbiology; D008089:Listeria monocytogenes / Q000187:drug effects; D008826:Microbial Sensitivity Tests; D049329:Nanostructures / Q000737:chemistry*; D009822:Oils, Volatile / Q000302:isolation & purification / Q000494:pharmacology*; D028042:Pimpinella / Q000737:chemistry*
chemical_list: D000890:Anti-Infective Agents; D004655:Emulsions; D009822:Oils, Volatile
keywords: Anise oil; Bergamotene (PubChem CID: 521569); Cis-anetole (PubChem CID: 1549040); Escherichia coli O157:H7; Essential oil; Foeniculin (PubChem CID: 5316879); Linalool (PubChem CID: 6549); Listeria monocytogenes; Nanoemulsion; Trans-anethole (PubChem CID: 637563); p-Anisaldehyde (PubChem CID: 31244); α-Pinene (PubChem CID: 6654); β-Caryophylene (PubChem CID: 5281515)