Abstract
This study describes the use of liposomes as biological membrane models to evaluate the antibacterial activity of encapsulated thyme oil against Salmonella enteritidis (S. enteritidis). Thyme oil was incorporated into a liposome system to enhance its chemical stability. The optimal liposomes were achieved at 5.0 mg/ml thyme oil encapsulation, with polydispersity index (PDI) of 0.203, zeta potential of −52.2 mV, and entrapment efficiency of 38.16%. Afterwards, the stability of liposomes was confirmed (during storage of 90 days). In addition, the antibacterial activities of the loaded thyme oil against S. enteritidis in vitro were detected by colony forming units counting method and results verified that controlled release of thyme oil induced the sustained inhibition of S. enteritidis growth. Long-term antibacterial activity assays illustrated thyme oil encapsulated in liposome could extend the treatment time and improve the antibacterial effect on S. enteritidis in chicken. Practical applications Liposome-encapsulated thyme oil has been proven to be a good antibacterial agent against Salmonella at a low concentration. Especially, controlled release of thyme oil can induce the sustained inhibition of bacteria growth and maintain food safety for a long time. Based on the results, we believe that thyme oil loaded liposomes can be applied in meat processing and preservation.
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