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

Abstract

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.

Plant oils: From chemical composition to encapsulated form use

“…Accompanying the increase of cinnamon oil concentration from 3.0 to 6.0 mg/mL, the vesicles size was progressively increased from 133 to 157 nm. Similar results were also reported when increasing cardamom EO (Nahr et al, 2019), thyme EO (Cui et al, 2017b) and chrysanthemum EO (Lin et al, 2019b).…”

Dietary Encapsulated Essential Oils Improve Production Performance of Coccidiosis Vaccine-challenged Broiler Chickens

“…Therefore, it is expected that the anticoccidial effect of EO will be enhanced if they are specially encapsulated to release active components slowing during passage of the gut thus enable to act on the Eimeria present in duodenum to ceca. Similar strategies with encapsulated EO (EEO) on necrotic enteritis or Salmonella has been reported [9,10].…”

Dietary Encapsulated Essential Oils Improve Production Performance of Coccidiosis-Vaccine-Challenged Broiler Chickens

“…Therefore, it is expected that the anticoccidial effect of EO will be enhanced if they are technically encapsulated to release active components slowly during passage of the gut, thus enabling action on the Eimeria present in duodenum to ceca. Similar strategies with encapsulated EO (EEO) on necrotic enteritis or Salmonella have been reported [9,10].…”