Increased antibacterial activity of plant oils against foodborne pathogens through their encapsulation into chitosan based nanoparticles

Abstract

Encapsulation of plant oils to increase their antimicrobial properties without losing their bioactive properties is a good strategy. Electrospraying technique is known to be one of the most efficient methods for the encapsulation process for this purpose. In this study, the conditions to fabricate nanoparticles were optimized by considering several characteristics of the nanoparticles such as the particle size using the electrospraying method. A mixture of Origanum vulgare essential oil and olive oil was encapsulated into a mixed polymer (poly vinyl alcohol/Chitosan; PVA-Chitosan) matrix, and the fabricated nanostructures were characterized. The plant oil loaded nanoparticles (PONPs) were also investigated in terms of their antimicrobial activity against different foodborne bacterial pathogens; namely, Escherichia coli ATCC 25150, Bacillus cereus ATCC 11778, Listeria monocytogenes ATCC 13932 and Salmonella typhimurium ATCC 14028. Their antibacterial activities were revealed by the agar disc diffusion method. As a result, PONPs had strong antimicrobial activity against all the tested pathogens. The PONPs showed the highest antibacterial activities against L. monocytogenes and E. coli, which was revealed by the higher inhibition zone values (15.83 and 11.60 mm, respectively). The results of this study suggest the use of electrospraying technique applied under the optimized conditions in this study as natural carriers to increase antibacterial activity of the plant oils.

Keywords

• Increased antimicrobial activity,,Nanoparticles,,Electrospraying technique,,Origanum vulgare

References

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