Evaluation of stability antimicrobial and antioxidant activity of macromulsion and nanoemulsion of rosemary essential oil

Document Type : Research Article

Authors

1 research institute of food science and technology.Mashhad.Iran

2 Professor in food physics and Engineering in Department of Food Science& Technology , Agriculture Faculty , Ferdowsi University of Mashhad, Iran

Abstract

In this study, macroemulsions and nanoemulsions of rosemary essential oil were prepared under different ultrasound treatments (0, 2.5, 5 and 10 min). The stability of macro- and nanoemulsions of rosemary essential oil during one month of storage at 4 °C was determined through particle size measurement by DLS method. The antimicrobial activity of macro- and nanoemulsions of rosemary essential oil was evaluated by two methods of well diffusion and microdilution against four pathogenic bacteria. Also, their antioxidant potential was tested by DPPH free radical scavenging activity. The results showed that with increasing the ultrasound treatment time from 0 to 10 minutes, the emulsion droplets size decreased from 148.04 nm to 98.14 nm. An increase in macroemulsion and nanoemulsions particle size was observed during storage. The results of antimicrobial tests also showed that macro and nanoemulsions of rosemary essential oil had the highest antimicrobial activity against gram-positive bacteria, especially S. aureus. In the antioxidant activity evaluation test, the IC50 index of macro- and nanoemulsions of rosemary essential oil were estimated to be 36.43 and 45.86 g/ml, respectively. Based on the results of this study, the nanoemulsion of rosemary essential oil is suggested as a natural antimicrobial and antioxidant compound for using in foods.

Graphical Abstract

Evaluation of stability antimicrobial and antioxidant activity of macromulsion and nanoemulsion of rosemary essential oil

Highlights

  • Nanoemulsion of rosemary essential oil was prepared by ultrasound.
  • The particle size of rosemary essential oil emulsion decreased with increasing ultrasound treatment time.
  • Nanoemulsion of rosemary essential oil under 10 minutes of ultrasound treatment showed the highest thermal stability.
  • Gram-positive bacteria were more sensitive to rosemary essential oil emulsions than gram-negative bacteria.
  • Macro and nanoemulsions of rosemary essential oil had good antioxidant activity.

Keywords

Main Subjects


[1]Caliendo, A. M., Gilbert, D. N., Ginocchio, C. C., Hanson, K. E., May, L., Quinn, T. C., ... & Infectious Diseases Society of America (IDSA). (2013). Better tests, better care: improved diagnostics for infectious diseases. Arch Clin Infect Dis., 57(suppl_3), S139-S170.
[2]Nigam, A., Gupta, D., & Sharma, A. (2014). Treatment of infectious disease: beyond antibiotics. Microbiol res, 169(9-10), 643-651.
[3]Prakash, B., Kedia, A., Mishra, P. K., & Dubey, N. K. (2015). Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities–Potentials and challenges. Food Cont, 47, 381-391.
[4]Abdollahi, M., Rezaei, M., & Farzi, G. (2012). A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan. J. Food Eng., 111(2), 343-350.
[5]Malakootian M, Hatami B. Survey of Chemical Composition and Antibacterial Activity of Rosmarinus Officinalis Essential oils on Escherichia Coli and Its Kinetic. (2013). TB.; 12 (1) :1-13. [in Persian]
[6]Khadem, M., Almasi, H., Meshkini, S. (2017). Effect of bacterial cellulose based active film containing Rosemary (Rosmarinus officinalis) essential oil and ZnO nanoparticles on chemical, microbial and nutritional properties of ready to eat pomegranate arils during cold storage. J Food Res, 27(4), 103-119. [in Persian]
[7]Soncu, E. D., Arslan, B., Ertürk, D., Küçükkaya, S., Özdemir, N., & Soyer, A. (2018). Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils. LWT, 97, 198-204.
[8]Borrin, T. R., GEOrges, E. L., Moraes, I. C. F., & Pinho, S. C. (2016). Curcumin loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physicochemical stability. J Food Eng., 169, 1–9.
[9]Rao, J., & McClements, D. J. (2011). Food-grade microemulsions, nanoemulsions and emulsions: Fabrication from sucrose monopalmitate & lemon oil. Food Hydro, 25, 1413–1423.
[10]Weiss, J., Decker, E., McClements, D., Kristbergsson, K., Helgason, T., & Awad, T. (2008). Solid lipid nanoparticles as delivery systems for bioactive food components. Food Biophys, 3(2), 146–154.
[11]Naserzadeh, Y., Mahmoudi, N., Pakina, E. 2019. Antipathogenic effects of emulsion and nanoemulsion of cinnamon essential oil against Rhizopus rot and grey mold on strawberry fruits. Foods Raw Mater., 7 (1), 210-216.
[12]Gharenaghadeh, s., samadlouie, h., sowti, m., & gharenaghadeh, s. (2017). nano emulsion formulation from essential oil of salvia hypoleuca and investigation of its anti microbial and physicochemical properties. JFST.; 70(14), 337-348. [in Persian]
[13]Enayatifard, R., Akbari, J., Babaei, A., Rostamkalaei, S. S., Hashemi, S. M. H., & Habibi, E. (2021). Anti-Microbial Potential of Nano-Emulsion form of Essential Oil Obtained from Aerial Parts of Origanum Vulgare L. as Food Additive. Adv Pharm Bull, 11(2), 327.
[14]Mehraban, A., Vazifedoost, M., didar, Z., Haddadkhodaparast, M., Mehraban Sang Atash, M. (2021). In-Vitro evaluation of antimicrobial activity of macroemulsion and nanoemulsion of Salvia chorassanica essential oil against pathogenic and food spoilage microorganisms. J Food Micro.[in press]. [in Persian]
[15]Shahabi, N., Tajik, H., moradi, M., Forough, M. (2016). Antibacterial properties of Zataria multiflora Boiss. essential oil nanoemulsion formed by emulsion phase inversion. J Food Microbiol, 3(3), 45-56. [in Persian]
[16]Chu, Y., Cheng, W., Feng, X., Gao, C., Wu, D., Meng, L., ... & Tang, X. (2020). Fabrication, structure and properties of pullulan-based active films incorporated with ultrasound-assisted cinnamon essential oil nanoemulsions. Food Packag Shelf Life, 25, 100547.
[17]Farshi, P., Tabibiazar, M., Ghorbani, M., & Hamishehkar, H. (2017). Evaluation of antioxidant activity and cytotoxicity of cumin seed oil nanoemulsion stabilized by sodium caseinate-guar gum. Pharm Sci, 24(4), 293-300.
[18]Fattahi, R., Ghanbarzadeh, B., Dehghannya, J., Hosseini, M., & Falcone, P. M. (2020). The effect of Macro and Nano‐emulsions of cinnamon essential oil on the properties of edible active films. Food Sci Nutr, 8(12), 6568-6579.
[19]Robledo, N., Vera, P., López, L., Yazdani-Pedram, M., Tapia, C., & Abugoch, L. (2018). Thymol nanoemulsions incorporated in quinoa protein/chitosan edible films; antifungal effect in cherry tomatoes. Food Chem, 246, 211-219.
[20]Campos, C. A., Gerschenson, L. N., & Flores, S. K. (2011). Development of edible films and coatings with antimicrobial activity. Food Bioproc Tech., 4(6), 849-875.
[21]Aali E, Mahmoudi R, Kazeminia M, Hazrati R, Azarpey F. (2017). Essential oils as natural medicinal substances: review article. Tehran Univ Med J.; 75 (7) :480-489. [in Persian]
[22]Yeddes, W., Nowacka, M., Rybak, K., Younes, I., Hammami, M., Saidani-Tounsi, M., & Witrowa-Rajchert, D. (2019). Evaluation of the Antioxidant and Antimicrobial Activity of Rosemary Essential Oils as Gelatin Edible Film Component. Food Sci Tech Res, 25(2), 321-329.
[23]Zaouali, Y., Bouzaine, T., & Boussaid, M. (2010). Essential oils composition in two Rosmarinus officinalis L. varieties and incidence for antimicrobial and antioxidant activities. Food chem toxicol, 48(11), 3144-3152.
[24]Hashemi Gahruie, H., Ziaee, E., Eskandari, M. H., & Hosseini, S. M. H. (2017). Characterization of basil seed gum-based edible films incorporated with Zataria multiflora Eo nanoemulsion. Carbo Poly, 166, 93–103.
[25]KhoshbouyLahidjani, L., Ahari, H., & Sharifun, A. (2019). Production of Curcuma longa essential oil nanoemulsion by Emulsion phase inversion method and evaluation of its physicochemical properties in refrigerator condition. J Comparative Pathobiol, 16(3), 2859-2876. [in Persian]
[26]McClements, D. J., & Rao, J. (2011). Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit Rev Food Sci Nutr, 51(4), 285-330.
[27]Hassanzad Azar, H., Ghafari, A., Yousefizadeh, S., Fathollahi, M., & Aminzare, M. (2019). Antimicrobial Effects of the Nanoemulsion of Rosemary Essential Oil against Important Foodborne Pathogens. JHEHP., 5(2), 79-85.
[28]Aghraz, A., Wanner, J., Schmidt, E., Aitdra, L., Aitsidibrahim, M., Tabanca, N., ... & Larhsini, M. (2016). Chemical composition, antioxidant, antimicrobial and insecticidal activities of essential oil from a Moroccan endemic plant: Bubonium imbricatum. Nat Prod Commun., 11(11), 1934578X1601101123.
[29]Babahmad, R. A., Aghraz, A., Boutafda, A., Papazoglou, E. G., Tarantilis, P. A., Kanakis, C., ... & Ouhammou, A. (2018). Chemical composition of essential oil of Jatropha curcas L. leaves and its antioxidant and antimicrobial activities. Ind Crops Prod, 121, 405-410.
[30]Rašković, A., Milanović, I., Pavlović, N., Ćebović, T., Vukmirović, S., & Mikov, M. (2014). Antioxidant activity of rosemary (Rosmarinus officinalis L.) essential oil and its hepatoprotective potential. BMC Complement Altern Med., 14(1), 1-9.
[31]Sundararajan, B., Moola, A. K., Vivek, K., & Kumari, B. R. (2018). Formulation of nanoemulsion from leaves essential oil of Ocimum basilicum L. and its antibacterial, antioxidant and larvicidal activities (Culex quinquefasciatus). Microb Pathog, 125, 475-485.
[32]Behbahani, B. A., Shahidi, F., Yazdi, F. T., Mortazavi, S. A., & Mohebbi, M. (2017). Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. Int J Biol Macromol, 94, 515-526.
[33]Irani M, Homayouni Tabrizi M, Ardalan T. (2021).evaluation of in vitro antibacterial and antioxidant activity of nanoemulsions synthesized by artemisia aucheri boiss essential oil. stud med sci.; 32 (2) :134-143.[in Persian]
[34]Gulluce, M., Sahin, F., Sokmen, M. Ü. N. E. V. V. E. R., Ozer, H., Daferera, D., Sokmen, A. T. A. L. A. Y., ... & Ozkan, H. İ. C. A. B. İ. (2007). Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. longifolia. Food chem, 103(4), 1449-1456.