Volume 22, Issue 158 (2025)
FSCT 2025, 22(158): 119-129 |
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Sharifat ش, Mehrnia M A, Barzegar H, Alizadeh behbahani B. Antioxidant and antibacterial activity of coriander essential oil nanoemulsion in Aloe vera extract. FSCT 2025; 22 (158) :119-129
URL: http://fsct.modares.ac.ir/article-7-75335-en.html
URL: http://fsct.modares.ac.ir/article-7-75335-en.html
1- Agricultural Sciences and Natural Resources University of Khuzestan,
2- Agricultural Sciences and Natural Resources University of Khuzestan, ,mamehrnia@yahoo.com
2- Agricultural Sciences and Natural Resources University of Khuzestan, ,
Abstract: (25 Views)
This study was done as a response to recent demands for developing and introducing new natural preservatives and quality enhancers for application in food industry. The emulsion produced by ultrasonic method, was consisted of coriander essential oil nano-droplets dispersed in Aloe vera extract. The two ingredients were tested individually and proved to have antioxidant and antibacterial activities. Total phenolic and flavonoid content of nanoemulsion estimated 33.53 mg GAE/g and 657.33 mg QE/g nanoemulsion respectively. DPPH and ABTS radical scavenging evaluated about 73.70 and 71.30 percent at 300 mg/mL concentration of nanoemulsion. Four methods (disk diffusion agar, well diffusion agar, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC)) were used to evaluating antimicrobial effect of prepared nanoemulsion. Similar to disk diffusion agar method, the results of well diffusion agar method showed the inhibition zones with diameters less than 10 mm. Based on MIC and MBC results, the nanoemulsion had an inhibitory effect on all subjected pathogens with MBC of 512 mg/ml against Staphylococcus aureus and Bacillus cereus while higher concentrations than 512 mg/mL were required for other pathogens. Overall results of four antibacterial tests indicated a stronger effect of nanoemulsion on the Gram-positive pathogens than the Gram-negative bacteria used in this study. Prepared coriander essential oil nanoemulsion in Aloe vera extract can be used as an antioxidant preservative with high performance in the food industry yet it is required to do more tests on this nanoemulsion to reach the valid effective concentrations.
Article Type: Original Research |
Subject:
Hydrocolloids, emulsion
Received: 2024/05/27 | Accepted: 2024/07/20 | Published: 2025/03/21
Received: 2024/05/27 | Accepted: 2024/07/20 | Published: 2025/03/21
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