Abstract
Food poisoning is a common cause of illness and death in developing countries. Essential oils (EOs) could be effective and safe natural preservatives to prevent and control bacterial contamination of foods. However, their high sensitivity and strong flavor limit their application and biological effectiveness. The aim of this study was firstly the chemical analysis and the antimicrobial evaluation of the EOs of Origanum onites L. and Satureja thymbra L. obtained from Symi island (Greece), and, secondly, the formulation of propylene glycol-nanovesicles loaded with these EOs to improve their antimicrobial properties. The EOs were analyzed by GC-MS and their chemical contents are presented herein. Different nanovesicles were formulated with small average sizes, high homogeneity, and optimal ζ-potential. Microscopic observation confirmed their small and spherical shape. Antibacterial and antifungal activities of the formulated EOs were evaluated against food-borne pathogens and spoilage microorganisms compared to pure EOs. Propylene glycol-nanovesicles loaded with O. onites EO were found to be the most active formulation against all tested strains. Additionally, in vitro studies on the HaCaT cell line showed that nanovesicles encapsulated with EOs had no toxic effect. The present study revealed that both EOs can be used as alternative sanitizers and preservatives in the food industry, and that their formulation in nanovesicles can provide a suitable approach as food-grade delivery system.
Highlights
Lamiaceae is a well-known family of aromatic herbs, diffused in many regions of the world
Due to their various biological properties, principally antioxidant and antimicrobial, they have been widely used since the Middle Ages and currently, they may have several applications in different fields, from medicine and cosmetics to food
The yield (v/w) of the Essential oils (EOs) obtained from O. onites (OOEO) was 3.0%
Summary
Lamiaceae is a well-known family of aromatic herbs, diffused in many regions of the world. Most of them are rich in essential oils (EOs) [1,2] which consist of complex mixtures of volatile, liquid, odorous, flavorsome and strongly active compounds. Due to their various biological properties, principally antioxidant and antimicrobial, they have been widely used since the Middle Ages and currently, they may have several applications in different fields, from medicine and cosmetics to food. Their high volatility and low stability to direct exposure to light, oxygen, heat, and humidity can limit their potential. Risaliti and coworkers (2019) demonstrated enhanced antioxidant, anti-inflammatory and antimicrobial activities of the essential oils of Rosmarinus officinalis L. and Salvia triloba L
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