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Physicochemical Characteristics of Nanoliposome Garlic (Allium Sativum L.) Essential Oil and Its Antibacterial Effect on Escherichia Coli O157:H7



Zabihi A1 ; Akhondzadeh Basti A1 ; Amoabediny G2, 3 ; Khanjari A1 ; Tavakkoly Bazzaz J4 ; Mohammadkhan F1 ; Hajjar Bargh A5 ; Vanaki E1
Authors
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Authors Affiliations
  1. 1. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
  2. 2. Department of Chemical Engineering, Faculty of Engineering, University of Tehran, Tehran, Iran
  3. 3. Research Centre for New Technologies in Life Science Engineering, University of Tehran, Tehran, Iran
  4. 4. Department of Medical Genetics, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Department of Food Sciences and Technology, Faculty of Food Sciences, Islamic Azad University, Science and Research Branch, Tehran, Iran

Source: Journal of Food Quality and Hazards Control Published:2017

Abstract

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 < 0.05) among various intervals. Also, the minimum inhibitory concentration as well as minimum bactericidal concentration values of the nanoliposome encapsulated garlic EO against E. coli O157:H7 were 0.02% and 0.03%, respectively, and for non-encapsulated EO were 0.03% and 0.04%, respectively. Conclusion: Nanoliposome encapsulated garlic EO showed enhancing antimicrobial activity against E. coli O157:H7 in comparison with the non-encapsulated one. © 2015 Journal of food quality and hazards control.
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