Physicochemical Characteristics of Nanoliposome Garlic (Allium sativum L.) Essential Oil and Its Antibacterial Effect on Escherichia coli O157:H7
| Autor: | Zabihi, A., Afshin Akhondzadeh Basti, Amoabediny, G., Khanjari, A., Tavakkoly Bazzaz, J., Mohammadkhan, F., Hajjar Bargh, A., Vanaki, E. |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Journal of Food Quality and Hazards Control, Vol 4, Iss 1, Pp 24-28 (2017) Scopus-Elsevier |
| ISSN: | 2345-6825 |
| Popis: | Background: Escherichia coli O157:H7 is a Gram-negative and facultative anaerobic food-borne bacterial pathogen. The major purpose of this study was to evaluate physicochemical characteristics of nanoliposome garlic Essential Oil (EO) and its antibacterial effect on E. coli O157:H7. Methods: Nanoliposome garlic EO was prepared by ethanol injection method and its physicochemical properties were evaluated. After inoculation of E. coli O157:H7 to experimental groups, minimum inhibitory concentration and minimum bactericidal concentration were assessed. Data were analyzed using SPSS software (version 16.0). Results: The average particle sizes of prepared nanoliposomes were 131.73±14.31 nm with a polydispersity index of 0.212±0.013. The percentage of liposome permeability after 5, 10, 30, and 50 days were 0.46%, 2.47%, 5.63%, as well as 7.29%, respectively, revealing significant difference (p |
| Databáze: | OpenAIRE |
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