Chemical composition and antibacterial activity of essential oils and major fractions of four Achillea species and their nanoemulsions against foodborne bacteria

Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteria

Today, microbial contamination in food is one of the major problems of the food industry and public health in general around the world. Foodborne illnesses, such as diarrheal diseases, kill many people around the world each year. The general objective of this study was to evaluate the antioxidant and antibacterial activity of sodium alginate nanoemulsion coating incorporated with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on Escherichia coli, and Listeria monocytogenes. To achieve this study, fresh chicken meat was used for this experiment. Listeria monocytogenes ATCC 19111 and Escherichia coli ATCC 35218 were obtained from the American Type Culture Collection (Manassas, VA, USA). After the preparation of the essential oil, the chemical composition of this essential oil was determined by using (GC-MS). The physicochemical properties of the nanoemulsion essential oil prepared were characterized and their antimicrobial activity was evaluated. The results showed that the GC-MS analysis of the volatile constituents of the Origanum vulgare essential oil compounds allowed the identification of 19 compounds representing 93.72% of the total oil. The major components detected in Origanum vulgare essential oil were pulegone (49.25%), eucalyptol (18.23%), and menthone (12.37%). About the Carum cupticum essential oil, 21 compounds representing 98.5% of the total oil were identified. The major components detected in Origanum vulgare essential oil were thymol (23.3%), p-cymene (17.5%), and γ-terpinene (16.8%). The best z-average (d.nm) is 483.4 nm (Carum cupticum essential oil + nano) followed by 470.1 nm (nanochitosan). The results of the antimicrobial test showed that the different preparations have a good inhibitory activity for the in vitro growth of Escherichia coli and Listeria monocytogenes. According to the MIC and MBC results of this study, the nanoemulsion also presented a good bacteriostatic activity against the two pathogenic bacteria tested in this study.

A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics of sausage

The objective of this research was to compare the function of thymol-loaded nanostructured lipid carriers (NLC) and a thymol-nanoemulsion (NE) with nitrite (120 mg/kg) on quality parameters of sausage. The droplet size of the NLC and NE was 140 and 86.39 nm with encapsulation efficiency of 97 and 94%, respectively. The results on sausage showed that all samples containing NLC and NE exhibited the lowest increase in peroxide value, total volatile base-nitrogen, and TBA with the highest inhibitory effect on the growth of E. coli, C. perfringens, lactic acid bacteria, psychrophilic bacteria, mold and yeast, and total viable counts as well as good texture and sensory attributes with the best results in the NLC + nitrite and NE + nitrite samples. The L* and a* values were relatively higher in the samples treated with nitrite, NLC + nitrite, and NE + nitrite after 4-week storage. This increase in redness was associated with the maintenance of oxymyoglobin levels and a decrease in metmyoglobin production. The results of this study indicated that the combined use of NLC/NE (particularly NE) with 60 mg/kg nitrite significantly improved the oxidative and color stability, and delayed the spoilage and off-flavor in sausage.

Physicochemical properties of Kakol (Suaeda aegyptiaca) essential oil nanoemulsion and its effect on the storage quality of rainbow trout (Oncorhynchus mykiss) during cold storage

The study aims to analyze the chemical composition of Suaeda aegyptiaca essential oil (PSAE) by GC-MS, produce the nanoemulsified essential oil (NSAE) using ultrasound, and compare the antimicrobial and antioxidant activity of the PSAE and NSAE in laboratory medium and rainbow trout fish (Oncorhynchus mykiss). Geranyl-acetone (30.52%) and p-Vinylguaiacol (10.66%), and (e)-β-ionone (7.79%) were the main PSAE chemical compounds. The mean droplet size diameter, polydispersity index, and viscosity of NSAE were 179.67 nm, 0.255, and 0.96 cP, respectively. PSAE and NSAE showed a moderate antiradical potential against DPPH- and ABTS-free radicals (50 < IC50 < 250 μg mL-1). There was no significant difference between antiradical scavenging of PSAE and NSAE (p > .05). E. faecalis and K. pneumonia were the most and lowest sensitive bacteria to PSAE and NSAE, respectively. Examining different treatments on the shelf-life of minced fish showed that Kakol essential oil could improve the shelf-life of fish between 12.5% and 60% (depending on quality index). There was no significant difference between the bioactivity of PSAE and NSAE, which means that the nanoemulsion showed acceptable performance at lower essential oil concentrations.

Comment on Villalva et al. Antioxidant, Anti-Inflammatory, and Antibacterial Properties of an Achillea millefolium L. Extract and Its Fractions Obtained by Supercritical Anti-Solvent Fractionation against Helicobacter pylori. Antioxidants 2022, 11, 1849

Villalva et al. evaluated the potential utility of an Achillea millefolium (yarrow) extract in the control of H. pylori infection. The agar-well diffusions bioassay was applied to determine the antimicrobial activity of yarrow extracts. The supercritical anti-solvent fractionation process of yarrow extract was made to give two different fractions with polar phenolic compounds and monoterpenes and sesquiterpenes, respectively. Phenolic compounds were identified by HPLC-ESIMS by using the accurate masses of [M-H]^- ions and the characteristic product ions. However, some of the reported product ions seem to be disputable, as described below.

Effect of Achillea fragrantissima Extract on Excision Wound Biofilms of MRSA and Pseudomonas aeruginosa in Diabetic Mice

Achillea fragrantissima, a desert plant commonly known as yarrow, is traditionally used as an antimicrobial agent in folklore medicine in Saudi Arabia. The current study was undertaken to determine its antibiofilm activity against methicillin-resistant Staphylococcus aureus (MRSA) and multi-drug-resistant Pseudomonas aeruginosa (MDR-P. aeruginosa) using in vitro and in vivo studies. A biofilm model induced through an excision wound in diabetic mice was used to evaluate its effect in vivo. The skin irritation and cytotoxic effects of the extract were determined using mice and HaCaT cell lines, respectively. The Achillea fragrantissima methanolic extract was analyzed with LC-MS to detect different phytoconstituents, which revealed the presence of 47 different phytoconstituents. The extract inhibited the growth of both tested pathogens in vitro. It also increased the healing of biofilm-formed excision wounds, demonstrating its antibiofilm, antimicrobial, and wound-healing action in vivo. The effect of the extract was concentration-dependent, and its activity was stronger against MRSA than MDR-P. aeruginosa. The extract formulation was devoid of a skin irritation effect in vivo and cytotoxic effect on HaCaT cell lines in vitro.

Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review

Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications.

Interaction of a natural compound nanoemulsion with Gram negative and Gram positive bacterial membrane; a mechanism based study using a microfluidic chip and DESI technique

The antibacterial activity of a nanoemulsion prepared from Satureja Khusitanica essential oil against a Gram-negative (Escherichia coli) and a Gram-positive (Bacillus atrophaeus) bacteria evaluated using microfluidic and conventional techniques. The effect of different residence time and concentrations on the antibacterial activity of nanoemulsion was studied by measuring the release of protein, nucleic acids, potassium, and also recording the MIC, MBC and time killing assays. Remarkable intensification was observed by employing microfluidic chip regarding a high-contact surface area between nanodroplets and bacterial membrane. The MIC and MBC values for E. coli and B. atrophaeus in conventional method were 400 and 1600 µg mL^-1, respectively, whereas these values reduced to 11 to 50 µg mL^-1 using microfluidic system. B. atrophaeus seemed to be more resistant than E. coli to the nanoemulsion treatment, perhaps due to different cell wall structures. Bacterial cell wall changes were examined using a desorption electrospray ionization (DESI) technique. It was found that the structural changes were more imminent in Gram negative E. coli by detecting a number of released lipids including phosphatidyl glycerol and phosphatidyl ethanolamines. The DESI spectra of B. atrophaeus revealed no M/Z related lipid release. These findings may help providing novel nano based natural antibacterials.

Encapsulation of bougainvillea ( Bougainvillea spectabilis ) flower extract in Urtica dioica L. seed gum: Characterization, antioxidant/antimicrobial properties, and in vitro digestion

Bougainvillea spectabilis extract (BSE), a rich source of bioactive compounds like phenolic, flavonoid, and anthocyanin, was used for encapsulation with Urtica dioica L. seed gum. The extract was obtained using shaking, bath, and probe ultrasound. The results showed that probe ultrasound extract was more efficient, as reflected by the higher value of total phenolic (4354.15 mg GAE/100 g FW), flavonoid (2431.25 mg CE/100 g FW), and anthocyanin content (106.57 mg CGE/100 g FW). BSE was encapsulated in U. dioica L. seed gum at 1:1 and 1:2 core to coating ratio. In both DPPH radical scavenging and FRAP assay, higher antioxidant activity was observed in the encapsulated extract than in the free extract. Encapsulated extracts exhibited 87.9 nm average diameter (polydispersity index below 0.23) and negative zeta potential. The average minimum inhibitory concentration (MIC) of nanoparticles against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Salmonella enterica was 112.5, 87.5, 112.5, and 87.5 μg/ml, respectively, while MIC of the free extract against S. aureus and E. coli was 150 and 125 μg/ml, respectively. The phenolic compounds are gradually released from the nanoparticles in the gastric and small intestine phase, whereas free extract released phenolic compounds quickly after entering the gastric phase. Considering antioxidant/antimicrobial activity and release properties, nanoparticles with a 1:1 ratio of core to coating had the potential to use as an effective natural preservative agent in food products besides the delivery of bioactive compounds to the human body.

Preparation and Enhanced Antimicrobial Activity of Thymol Immobilized on Different Silica Nanoparticles with Application in Apple Juice

In order to diminish the application limitations of essential oils (EOs) as natural antimicrobial components in the food industry, novel antimicrobial materials were designed and prepared by immobilization of thymol derivatives on silica particles with different morphologies (hollow mesoporous silica nanoparticles, MCM-41, amorphous silica). The structural characteristics of antimicrobial materials were estimated by FESEM, FT-IR, TGA, N2 adsorption-desorption, and small-angle XRD, and the results revealed that both mesoporous silica nanoparticles maintained the orderly structures and had good immobilization yield. Furthermore, the antibacterial performance tests showed that mesoporous silica nanoparticles greatly enhanced the antimicrobial activity of thymol against two representative foodborne bacteria (Escherichia coli and Staphylococcus aureus), and the application of the antimicrobial support was tested in apple juices inoculated with E. coli. The MBC of functionalized mesoporous silica supports was established to be below 0.1 mg/mL against E. coli and S. aureus, which is much lower than that of free thymol (0.3 mg/mL and 0.5 mg/mL against E. coli and S. aureus, respectively). In addition, at a range from 0.05 mg/mL to 0.2 mg/mL, immobilized hollow mesoporous silica nanoparticles (HMSNs) can inhibit the growth of E. coli in apple juice and maintain good sensory properties during 7 days of storage.

Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria

This research aimed to apply nanotechnology for nanoformulation of Laurus nobilis essential oil (EO) by ultrasonic emulsification method and characterization of nano-form: particle size, viscosity, polydispersity index, thermodynamic stability, and surface tension. The antimicrobial activity of laurel EO nanoemulsion (LEON) and laurel EO was also investigated against a panel of ten food-borne pathogens and fish spoilage bacteria. The GC-MS analysis of EO revealed that 1,8-Cineole was the main volatile compound. According to disc-diffusion results, LEON was more effective against Gram-positive pathogen bacteria of Staphylococcus aureus and Enterococcus faecalis than EO. Laurel oil demonstrated a higher inhibitory effect against fish spoilage bacteria (6.19 to 18.5 mm). The MICs values of LEON and laurel EO ranged from 6.25 to >25 mg/mL and from 1.56 to >25 mg/mL, respectively. Nanoemulsion and oil exhibited the best bactericidal activity against Pseudomonas luteola. Therefore, LEON can be developed as a natural antimicrobial agent in food industry.

Polyhydroxyalkanoates-Based Nanoparticles as Essential Oil Carriers

Plant-derived essential oils (EOs) represent a green alternative to conventional antimicrobial agents in food preservation. Due to their volatility and instability, their application is dependent on the development of efficient encapsulation strategies allowing their protection and release control. Encapsulation in Polyhydroxyalkanoate (PHA)-based nanoparticles (NPs) addresses this challenge, providing a biodegradable and biobased material whose delivery properties can be tuned by varying polymer composition. In this work, EO from Mexican oregano was efficiently encapsulated in Polyhydroxybutyrate (PHB) and Poly-3-hydroxybutyrate-co-hydroxyhexanoate (PHB-HHx)-based NPs by solvent evaporation technique achieving high encapsulation efficiency, (>60%) and loading capacity, (about 50%). The obtained NPs displayed a regular distribution with a size range of 150–210 nm. In vitro release studies in food simulant media were fitted with the Korsmeyer–Peppas model, indicating diffusion as the main factor controlling the release. The cumulative release was affected by the polymer composition, possibly related to the more amorphous nature of the copolymer, as confirmed by WAXS and DSC analyses. Both the EO-loaded nanosystems displayed antimicrobial activity against Micrococcus luteus, with PHB-HHx-based NPs being even more effective than the pure EO. The results open the way to the effective exploitation of the developed nanosystems in active packaging.

Essential Oil and Hydrophilic Antibiotic Co-Encapsulation in Multiple Lipid Nanoparticles: Proof of Concept and In Vitro Activity against Pseudomonas aeruginosa

In the worldwide context of an impending emergence of multidrug-resistant bacteria, this research combined the advantages of multiple lipid nanoparticles (MLNs) and the promising therapeutic use of essential oils (EOs) as a strategy to fight the antibiotic resistance of three Pseudomonas aeruginosa strains with different cefepime (FEP) resistance profiles. MLNs were prepared by ultrasonication using glyceryl trioleate (GTO) and glyceryl tristearate (GTS) as a liquid and a solid lipid, respectively. Rosemary EO (REO) was selected as the model EO. REO/FEP-loaded MLNs were characterized by their small size (~110 nm), important encapsulation efficiency, and high physical stability over time (60 days). An assessment of the antimicrobial activity was performed using antimicrobial susceptibility testing assays against selected P. aeruginosa strains. The assays showed a considerable increase in the antibacterial property of REO-loaded MLNs compared with the effect of crude EO, especially against P. aeruginosa ATCC 9027, in which the minimum inhibitory concentration (MIC) value decreased from 80 to 0.6 mg/mL upon encapsulation. Furthermore, the incorporation of FEP in MLNs stabilized the drug without affecting its antipseudomonal activity. Thus, the ability to co-encapsulate an essential oil and a hydrophilic antibiotic into MLN has been successfully proved, opening new possibilities for the treatment of serious antimicrobial infections.

Antimicrobial Activity of Nanoencapsulated Essential Oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum against Weak-Acid Resistant Zygosaccharomyces bailii in Clear Apple Juice

The anti-yeast activity of oil-in-water encapsulated nanoemulsion containing individual or a combination of the three essential oils of Tasmanian pepper leaf (Tasmannia lanceolata), lemon myrtle (Backhousia citriodora), and anise myrtle (Syzygium anisatum) against weak-acid resistant Zygosaccharomyces bailii in clear apple juice was investigated. The effectiveness of the shelf-life extension of Z. bailii-spiked (1 × 103 CFU/mL) clear apple juice was evaluated and compared between natural (essential oils) and synthetic (sodium benzoate) antimicrobial agents. Essential oils showed an immediate reduction in the Z. bailii cell population at day-0 and exerted a fungicidal activity at day-4 of storage, with no further noticeable growth at the end of the experiment (day-28). At lower concentrations, Tasmanian pepper leaf oil of 0.0025% had >6 log CFU/mL at day-12 of storage. For lemon myrtle essential oils, the yeast population reached >6 log CFU/mL at day-24 and day-20 for concentrations of 0.02% and 0.01%, respectively. The fungicidal activity of Tasmanian pepper leaf oil reduced from 0.005% to 0.0025% v/v when mixed at a ratio of 1:1 with anise myrtle oil. The results of the present study suggest that these three native Australian herbs have the potential to be used in the beverage industry by controlling Zygosaccharomyces bailii in clear apple juice products.

Evaluation of the Effect of Essential Oil Addition on the Quality Parameters and Predicted Shelf Life of Potato Yogurt

ABSTRACT

Potato, the third most important food crop worldwide, is rich in nutrients but low in protein. In contrast, milk is rich in protein. Yogurt produced through the cofermentation of potatoes and milk is a highly nutritious food. The quality and shelf life of yogurt are important topics in the dairy industry. The objective of this study was to explore the effect of the addition of essential oil (EO) on the shelf life and quality of potato yogurt. The antimicrobial effects of several EOs, the effect of perilla leaf EO (PLEO) concentration on potato yogurt, and the volatile flavor components of PLEO and PLEO potato yogurt were evaluated. The effects of storage time and temperature on the pH, microbial counts, and sensory characteristics of PLEO potato yogurt also were analyzed to establish a shelf-life model. PLEO had an antimicrobial effect and was the appropriate EO for use in the potato yogurt. A total of 69 compounds were detected in PLEO, and limonene was the main compound. PLEO had an effect on the pH, sensory characteristics, and viable bacterial counts of potato yogurt during storage. The optimal concentration of added PLEO was 0.04%. PLEO had considerable influence on volatile flavor components, and the consumer acceptance of 0.04% PLEO potato yogurt was higher than that of potato yogurt without PLEO in the later stage of storage. The shelf life of potato yogurt with PLEO was 6 days longer than that of the control yogurt. PLEO also improved the concentrations of active terpene substances in potato yogurt. The prediction models based on pH and sensory scores at 5°C were established as A = A0e0.00323t and A = A0e0.00355t, respectively. Comparison of the accuracy factor and the deviation factor of the models revealed that the sensory prediction model was more accurate than the pH prediction model. The results of this study provide theoretical and data support for the industrial development of yogurt with EOs, including extension and prediction of its shelf life.

HIGHLIGHTS

Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation

Encapsulation is currently considered as one the most valuable methods for preserving aromatic compounds or hiding odors, enhancing their thermal and oxidative stability, and expanding their food applications. Indeed, this current article was aimed to provide an overview regarding the encapsulation of plant bioactive compounds and the spray-drying and extrusion processes with a focused discussion regarding the encountered challenges for meat and meat product preservation. Furthermore, different ranges of carbohydrates as wall materials (carriers) besides the process conditions' effects on the encapsulation effectiveness and the particle size of the encapsulated bioactive compounds have been discussed. The encapsulation of these compounds ameliorates the quality of the stored meat products by further delaying in microflora growth and lipid/protein oxidation. Therefore, the innovative technologies for plant active compounds encapsulation offer a prospective alternative for natural preservation development in the meat industry.

Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion

In this study, Argentinean oregano essential oil (OEO) nanoemulsions (NEs) were developed. Four NEs were prepared: a control (CNE), EONE1 (10.6 mg EO/g NE), EONE2 (106 mg EO/ g NE), and EONE3 (160 mg EO/g NE) and tested for antimicrobial activity against Staphylococcus aureus ATCC 13565, Listeria monocytogenes Scott A, Pseudomonas aeruginosa ATCC 14213, and Escherichia coli O157:H7 using a broth microdilution assay and quorum sensing inhibition in a model using Chromobacterium violaceum ATCC 12472, where the production of violacein was quantified. The chemical composition of the EO was determined by gas chromatography-mass spectrometry. The average particle size (nm) and polydispersity index were monitored over 14 days at two different storage temperatures (4 and 23°C). A rheological behavior study was carried out using a dynamic shear rheometer, and flow curves, as well as viscoelastic properties, were determined. E. coli and L. monocytogenes were the most sensitive microorganisms to EONE (MIC of 2 and 5 mg/ml for EOEN3). Sub-MICs for NE were found at lower concentrations than those for pure EO. A significant reduction in violet pigment intensity and colorless coloration (p < 0.05) were observed at different NE concentrations concerning the control sample. The flow behavior index (n) decreased, and the consistency index (k) increased when the EO concentration was increased. CNE, EONE1, and EONE2 showed liquid-like behavior (G' < G″) in the low-frequency region, whereas a solid-like behavior (G' > G″) was observed in the high-frequency region, presenting a viscoelastic behavior, appearing as a wormlike micellar solution. For EONE3, a strong increase in both moduli was observed with increasing OEO concentration. The G' was about one order of magnitude higher than the G″ over the whole frequency range, indicating the presence of a gel-like structure. The incorporation of EOs into an NE increased their stability, lowering the particle size, leading to a wormlike micelle with higher viscosity. Moreover, this NE had good antimicrobial activity and novel quorum-sensing inhibition activity. The results of this study indicated that Argentinean OEO NE could be used in a food system as a natural and stable antimicrobial agent.

GC-MS Analysis, Antioxidant and Antimicrobial Activities of Achillea Odorata Subsp. Pectinata and Ruta Montana Essential Oils and Their Potential Use as Food Preservatives

In order to discover new natural resources with biological properties, the chemical composition, the antioxidant and antimicrobial activities, and the potential use as food preservative of essential oils of Moroccan Achillea odorata subsp. pectinata (AO_pEO) and Ruta montana (RMEO) were studied. Gas chromatography-mass spectrometry (GC-MS) analysis revealed the presence of 21 and 25 compounds in AO_pEO and RMEO, respectively. The results showed that the major compounds of AO_pEO are camphor (45.01%), bornyl acetate (15.07%), borneol (11.33%), β-eudesmol (4.74%), camphene (3.58%), and 1.8-cineole (eucalyptol) (2.96%), whereas 2-undecanone (63.97%), camphor (3.82%) and cyclopropanecarboxylic acid (3.66%) were the main components of RMEO. The antioxidant activities were evaluated by diphenylpicrylhydraziyl radical (DPPH) and reducing power assays. The antimicrobial activities of essential oils were tested against bacterial strains and food contaminant yeast using agar disc diffusion and microdilution methods. A significant antimicrobial activity of AO_pEO was observed against Bacillus subtilis, Proteus mirabilis and Candida albicans, compared to RMEO. The efficacy of AO_pEO was also evaluated in model food systems (cabbage and barley) artificially inoculated during storage. The results found that the adding of a minimal inhibitory concentration (MIC) and 4× MIC were potent in decreasing the Proteus mirabilis growth in food model systems. Our findings suggested that AO_pEO may be potentially used as an alternative food preservative.

Chemical profile, characterization and acaricidal activity of essential oils of three plant species and their nanoemulsions against Tyrophagus putrescentiae, a stored-food mite

Essential oils of Ocimum basilicum (L.), Achillea fragrantissima (Forssk.) and Achillea santolina (L.) were obtained by hydrodistillation and analyzed using gas chromatography (GC) and GC/mass spectrometry (MS). Oil-in-water nanoemulsions (10% active ingredient) were prepared through a high-energy (ultrasonication) emulsification process. Nanoemulsions were characterized by viscosity, pH, thermodynamic stability, droplet size, polydispersity index (PDI) and scanning electron microscopy (SEM) measurements. The plant oils and their nanoemulsions showed considerable acaricidal activity against the mold mite, Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae). In a contact toxicity bioassay and 48 h post treatment, O. basilicum oil was the most toxic, followed by A. fragrantissima and A. santolina, where LC₅₀ values were 8.4, 14.1 and 21.8 µl/cm², respectively. LC₅₀ for benzyl benzoate, a standard acaricide was 9.8 µl/cm². Upon fumigation, responses also varied according to the test oil. Based on the 48-h LC₅₀ values, the same manner of activity was also observed, where O. basilicum was the most toxic followed by A. fragrantissima and A. santolina. When prepared as nanoemulsions (particle size from 78.5 to 104.6) and tested as fumigants, toxicity of the oils was increased drastically with LC₅₀ values of 2.2, 4.7, and 9.6 µl/l air for O. basilicum, A. fragrantissima and A. santolina, respectively. The oils showed a moderate to strong residual acaricidal activity, where O. basilicum oil was the most effective. The results suggest that appropriate nanoemulsions containing the tested oils can be developed to control T. putrescentiae after the required toxicological assessments.

Accelerated infected wound healing by topical application of encapsulated Rosemary essential oil into nanostructured lipid carriers

The pathogenic bacteria delay wound healing due to their interaction in the wound area. This study is aimed to evaluate the efficiency of topical rosemary essential oil (REO) loaded into the nanostructured lipid carriers (NLCs) on in vitro antibacterial activity and in vivo infected wound healing process in the animal model. REO-NLCs morphology, size and in vitro antibacterial activity were done. Two circular full-thickness wound (each 6 mm) were made on the back of each mouse and each wound was infected with a solution containing 10⁷ CFU Staphylococcus aureus and Pseudomonas aeruginosa. Animals were divided into four groups including control, Mupirocin^® and two treated groups with a gel containing REO and REO-NLCs. For this purpose, tissue bacterial count, histological assessment, serum level of IL-3, IL-10, VEGF and SDF-1α were evaluated. REO-NLCs showed antibacterial activity against Staphylococcus epidermidis, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Pseudomonas aeruginosa. Moreover, REO-NLCs could reduce the rate of tissue bacterial colonization and wound size, while they increased the vascularization, fibroblast infiltration, re-epithelialization, collagen production, IL-3, IL-10, VEGF and SDF-1α serum levels. Our finding revealed the REO-NLCs have antibacterial properties and accelerated infected wound healing, and so that confirming their potential clinical uses for the treatment of infected wounds.

Variation in Polyphenolic Profiles, Antioxidant and Antimicrobial Activity of Different Achillea Species as Natural Sources of Antiglycative Compounds

A comparative study was carried out on the methanolic extracts from six Achillea species and the examined polyphenols from these plants on the formation of advanced glycation end-products (AGE) in vitro. A. pachycephala which was richer in flavonoids (15 mg quercetin/g W) and phenolics (111.10 mg tannic acid/g DW) with substantial antioxidant activity (IC₅₀  = 365.5 μg/ml) presented strong anti-AGE properties. Chlorogenic acid, luteolin, quercetin and caffeic acid were identified as the major polyphenols in the extracts by HPLC. In general, polyphenolic content follows the order of A. pachycephalla > A. nobilis > A. filipendulina > A. santolina > A. aucheri > A. millefolium. Most extracts exhibited marked anti-AGE ability in the bovine serum albumin (BSA)/methylglyoxal (MG) system, though A. pachycephala showed the highest potential. The formation of AGEs was assessed by monitoring the production of fluorescent products and circular dichroism (CD) spectroscopy. Diminution in free radical production (assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays) is discussed as potential mechanism for delay or reduced AGE. The results demonstrate the antiglycative, antioxidant and antimicrobial potential of Achillea species which can be attributed to polyphenols content and the effectiveness on generation of AGEs, thus Achillea species can be considered as natural sources for slowing down glycation related diseases.

Shedding light on the biological and chemical fingerprints of three Achillea species (A. biebersteinii, A. millefolium and A. teretifolia)

Representatives of the Achillea genus are widely used as foods or nutraceuticals. Considering the increasing demand for herbal dietary supplements with health promoting effects, the objective of this research was to evaluate the biological and chemical profiles of different extracts (ethyl acetate, methanol and water) obtained from three Achillea species (A. biebersteinii, A. millefolium and A. teretifolia). The antioxidant (free radical scavenging (DPPH and ABTS), reducing power (CUPRAC and FRAP), metal chelating and phosphomolybdenum), enzyme inhibitory (anti-cholinesterase, anti-tyrosinase, anti-amylase and anti-glucosidase) and antimicrobial (antibacterial and antifungal) effects were assessed to investigate their biological profiles. Moreover, the total phenolic and flavonoid contents were determined and LC-MS analysis was performed for the chemical profile of the investigated extracts. The LC-MS analysis revealed the presence of several caffeoylquinic acids in these extracts. Generally, the methanol and water extracts exhibited stronger antioxidant abilities, which correlated with the higher levels of phenolic compounds when compared to the ethyl acetate extracts. In addition, the best antimicrobial activities were obtained for the ethyl acetate and methanolic extracts. However, the ethyl acetate extract had remarkable enzyme inhibitory potential. On the basis of our results, Achillea species may be promoted as promising sources of natural agents and used for the development of nutraceuticals or functional food ingredients.

Edible Nanoemulsions as Carriers of Active Ingredients: A Review

There has been growing interest in the use of edible nanoemulsions as delivery systems for lipophilic active substances, such as oil-soluble vitamins, antimicrobials, flavors, and nutraceuticals, because of their unique physicochemical properties. Oil-in-water nanoemulsions consist of oil droplets with diameters typically between approximately 30 and 200 nm that are dispersed within an aqueous medium. The small droplet size usually leads to an improvement in stability, gravitational separation, and aggregation. Moreover, the high droplet surface area associated with the small droplet size often leads to a high reactivity with biological cells and macromolecules. As a result, lipid digestibility and bioactive bioavailability are usually higher in nanoemulsions than conventional emulsions, which is an advantage for the development of bioactive delivery systems. In this review, the most important factors affecting nanoemulsion formation and stability are highlighted, and a critical analysis of the potential benefits of using nanoemulsions in food systems is presented.

Combination of microbiological, spectroscopic and molecular docking techniques to study the antibacterial mechanism of thymol against Staphylococcus aureus: membrane damage and genomic DNA binding

Thymol (2-isopropyl-5-methylphenol) is a natural ingredient used as flavor or preservative agent in food products. The antibacterial mechanism of thymol against Gram-positive, Staphylococcus aureus was investigated in this work. A total of 15 membrane fatty acids were identified in S. aureus cells by gas chromatography-mass spectrometry. Exposure to thymol at low concentrations induced obvious alterations in membrane fatty acid composition, such as decreasing the proportion of branched 12-methyltetradecanoic acid and 14-methylhexadecanoic acid (from 22.4 and 17.3% to 7.9 and 10.3%, respectively). Membrane permeability assay and morphological image showed that thymol at higher concentrations disrupted S. aureus cell membrane integrity, which may decrease cell viability. Moreover, the interaction of thymol with genomic DNA was also investigated using multi-spectroscopic techniques, docking and atomic force microscopy. The results indicated that thymol bound to the minor groove of DNA with binding constant (K _a) value of (1.22 ± 0.14) × 10⁴ M^-1, and this binding interaction induced a mild destabilization in the DNA secondary structure, and made DNA molecules to be aggregated. Graphical Abstract Thymol exerts its antibacterial effect throught destruction of bacterial cell membrane and binding directly to genomic DNA.

Essential oil micro- and nanoemulsions: promising roles in antimicrobial therapy targeting human pathogens

Antimicrobial resistance is a major health concern worldwide. A narrowing of the antibiotic development pipeline and a resurgence in public opinion towards 'natural' therapies have renewed the interest in using essential oils as antimicrobial agents. The drawbacks of bulk dosing of essential oils can be mitigated by formulating them as micro- and nanoemulsions. These emulsions have an added advantage as they are in the nanometre size range whose thermodynamic properties enable them to be used as an effective drug delivery system. This review describes the current work on the antimicrobial activities of essential oil micro- and nanoemulsions and their role as drug delivery vehicles.

Antibacterial Activities of Endophytic Fungi Isolated from Mentha cordifolia Leaves and Their Volatile Constituents

A total of 17 endophytic fungal isolates were obtained from the leaves of Mentha cordifolia Opiz (Lamiaceae). Seven isolates were identified to the level of genus by using taxonomically relevant morphological traits. Colletotrichum and Phomopsis species were dominant among these strains. All strains were separated from M. cordifolia leaf for the first time. The ethyl acetate extracts of all endophytic fungi were tested for antibacterial activity against Salmonella typhimurium TISTR1166 and Pseudomonas aeruginosa TISTR781. Most endophytes exhibited antibacterial activity. Ustilago sp. MFLUCC15-1024 presented the highest inhibition zone diameter with a MIC of 31.25 μg/mL against the tested pathogens. The chemical composition of the ethyl acetate extract of this strain was investigated using gas chromatography-mass spectrometry. Twenty-one components were identified. 2-Phenylethanol (38.7%), E-ligustilide (12.4%), α-eudesmol (10.2%), β-vetivone (4.6%), β-ylangene (3.7%) and verbanol (3.4%) were the major components of the extract. The strong antibacterial activity of Ustilago sp. MFLUCC15-1024 ethyl acetate extract may be attributed to the presence of a high concentration of bioactive compounds including phenyl ethyl alcohol, E-ligustilide and α-eudesmol. The results indicate that there is high diversity of endophytic fungi in M. cordifolia leaf, and that Ustilago sp. MFLUCC15-1024 strain could be an excellent resource of natural antibacterial compounds.