Application of the mixture design for optimum antimicrobial activity: Combined treatment of Syzygium aromaticum , Cinnamomum zeylanicum , Myrtus communis , and Lavandula stoechas essential oils against Escherichia coli

Abstract

This study investigates the optimal combination of clove, cinnamon, lavender, and myrtle essential oils (EOs) against Escherichia coli. After the GC/MS analyses, the antimicrobial activities of the four EOs were screened. Afterward, a statistical mixture design established the right EOs’ combination capable of protecting milk from E. coli. Results illustrated that the EOs were chemically different and efficient against 14 bacteria. Hence, the simplex‐centroid mixture design was used to build polynomial models describing the relationship between the anti‐E. coli effect and the proportion of each EO. Result depicted that the lowest bacterial survivability was equal to 1.5 × 106·CFU·ml−1 for the combination of cinnamon and lavender; and the combination of cinnamon, lavender, and clove at a concentration of 2 mg/ml. The application of the statistical design concluded that the optimal combination corresponds to 2.4% S. aromaticum, 38.2% L. stoechas, and 59.4% C. zeylanicum. The combination validation exhibited its efficiency as it restricted the E. coli viability to 1 × 106·CFU·ml−1. Practical applications EOs are the new eco‐friendly preservative for food. Their combination (using the right sources and proportions) allows better protection against germs. In this study, the obtained formula may be of interest in the milk and dairy industry as it contributes to protecting milk (and dairy products) against E. coli contamination.

Optimization by mixture design of the antimicrobial activities of five selected essential oils

“…The results reveal that the most efficient mixtures of essential oils to use for designing medicines or antiseptics should be those with two ingredients, as the active ingredient will probably be diluted with the increasing of the mixture components number. The synergistic effect of binary essential oil mixtures was reported by Ouedrhiri et al (2016) on B. subtilis and S. aureus, Fadil et al (2018) on Salmonella typhimurium, Falleh et al (2019) on Escherichia coli,. The synergism of antibacterial activities of essential crude oils or their compounds was also reported by authors such as Wang et al (2006), Bassolé and Juliani (2012), Zengin and Baysal (2014), Semeniuc et al (2017) and Gadisa et al (2019).…”

Mixture design methodology and predictive modeling for developing active formulations using essential oils and citrus extract against foodborne pathogens and spoilage microorganisms in rice

“…The experiments were repeated three times. Model results were subjected to analysis of the variance (ANOVA), with significance at P ≤ 0.05 (Falleh et al., 2019; Radfar et al., 2020).…”

Essential Oil Nanoemulsion as Eco-Friendly and Safe Preservative: Bioefficacy Against Microbial Food Deterioration and Toxin Secretion, Mode of Action, and Future Opportunities

“…Essential oils are volatile secondary metabolites obtained from different parts of medicinal and aromatic plants such as the leaves, stem, flowers, fruits, and buds ( Falleh et al, 2019 ). Nearly, 3000 EOs have been isolated from 2000 plant species, and of them, 300 EOs are known to be utilized for commercial purposes.…”