Antibacterial Activity of H elichrysum italicum Oil on Vegetables and Its Mechanism of Action

Yuan

Hong

et al. 2017

J Food Process Preserv

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This study describes the use of liposomes as biological membrane models to evaluate the antibacterial activity of encapsulated thyme oil against Salmonella enteritidis (S. enteritidis). Thyme oil was incorporated into a liposome system to enhance its chemical stability. The optimal liposomes were achieved at 5.0 mg/ml thyme oil encapsulation, with polydispersity index (PDI) of 0.203, zeta potential of −52.2 mV, and entrapment efficiency of 38.16%. Afterwards, the stability of liposomes was confirmed (during storage of 90 days). In addition, the antibacterial activities of the loaded thyme oil against S. enteritidis in vitro were detected by colony forming units counting method and results verified that controlled release of thyme oil induced the sustained inhibition of S. enteritidis growth. Long‐term antibacterial activity assays illustrated thyme oil encapsulated in liposome could extend the treatment time and improve the antibacterial effect on S. enteritidis in chicken. Practical applications Liposome‐encapsulated thyme oil has been proven to be a good antibacterial agent against Salmonella at a low concentration. Especially, controlled release of thyme oil can induce the sustained inhibition of bacteria growth and maintain food safety for a long time. Based on the results, we believe that thyme oil loaded liposomes can be applied in meat processing and preservation.

Section: Methodsmentioning

confidence: 99%

Effect of nianoliposome-encapsulated thyme oil on growth of Salmonella enteritidis in chicken

Yuan

Hong

et al. 2017

J Food Process Preserv

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“…The MIC and MBC were determined using the broth micro dilution method (Cui et al ., ). Serial twofold dilutions of Helichrysum italicum EO or compositions (from 0.125 mg mL −1 to 8.0 mg mL −1 ) in NB were prepared in tubes.…”

Section: Methodsmentioning

confidence: 99%

“…The initial temperature of the column was 60°C for 2 min; then it was raised to 250°C at 2°C min À1 and held there for 5 min. One microliter samples (0.8 mg mL À1 ) were injected in the split mode (1:50) (Cui et al, 2015a).…”

Section: Chemical Compositions Of Helichrysum Italicum Eomentioning

confidence: 99%

“…Given this, the new antibacterial agent alternative to chemical agents need to be discovered. In recent years, studies on the antibiofilm activity against S. aureus of essential oils (EOs) have been reinforced, such as clove oil, salvia oil, Helichrysum italicum oil and Eucalyptus citriodora oil (Cui et al, 2015a(Cui et al, , 2016aLin et al, 2015). Helichrysum italicum, a popular spice species of the genus, is an aromatic, pubescent and deciduous shrub.…”

Section: Introductionmentioning

confidence: 99%

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Synergistic effect between Helichrysum italicum essential oil and cold nitrogen plasma against Staphylococcus aureus biofilms on different food‐contact surfaces

Li³

et al. 2016

Int J of Food Sci Tech

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Summary Staphylococcus aureus is the most common pathogen in human, and the most diseases produced by S. aureus are associated with biofilms. Helichrysum italicum essential oil (EO), as a natural and safe spice, was employed to disperse S. aureus biofilm by cold nitrogen plasma (CNP) assist. After S. aureus biofilm formation on food container surfaces, they were exposed to CNP and then treated with Helichrysum italicumEO for biofilm dispersion. The population of S. aureus biofilm was approximately reduced by 2 logs after individual treatment of 0.5 mg mL−1 Helichrysum italicumEO or 400 W CNP. Interestingly, the combined treatment of Helichrysum italicumEO (0.5 mg mL−1, 40 min) and CNP (400 W, 1 min) reduced the S. aureus viable count in biofilm below 2 logs CFU per cm2 after 1‐day storage. Therefore, the synergetic treatment holds great promise to improve the current treatment systems of bacterial contamination on different food‐contact surfaces.

“…Recently biodegradable materials especially of plant sources possessed special importance in fresh cut fruits and vegetables. Curry EO and its liposomes (Cui, Li, & Lin, ), Helichrysum italicum oil (Cui et al, ) , Artemisia annua oil liposomes with edible agar films containing chitosan (Cui, Yuan, Li, & Lin, ) and many other encapsulated essential oils and bioactive compounds were engineered to overcome volatility to be used as biodegradable coating materials.…”

Section: Grape Preservation Technologiesmentioning

confidence: 99%

Novel packaging systems in grape storage—A review

J Food Process Engineering

Abdel-Samie

Lin

2019

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Grape (Vitis vinefera L.) is a fruit popularly consumed around the world, known for its bioavailability and anticancer properties during its phenolic antioxidants. During storage period, respiration and transpiration does not stop, which result in the loss of water and solutes from the stored grapes. In addition to the microbial contamination including fungus growth and production of ochratoxin A (OTA) on grapes berries' surfaces, which is considered as the main quality deterioration factors for grapes and for human health. Being susceptibility for quality deterioration and spoilage factors made grapes a short shelf life berries. SO2 classically was used to preserve table grapes but having a metal corrosive effects, berry injury causing, browning of the berries, and the formation of off‐flavors and acute toxicity created the need for safer and environment friendly novel packaging systems for preserving grapes. Irradiation, modified atmosphere, spraying, immersing and dipping, and coating of grapes were reported in this review. Practical application Grape postharvest treatments and different procedures in which grape should be handled starting from the grape vine and up to the consumer's hands were the aim of our review. Comparison between classical methods and modern ones in purpose of showing pros and cons was discussed to call for the modern postharvest treatments and its application to preserve grapes for its benefits was the findings of our study.