Evaluation of the antimicrobial effect of chitosan and whey proteins isolate films containing free and nanoliposomal garlic essential oils against  Listeria monocytegenes, E.coli O157:H7 and Staphylococcus aureus

Yegan mohammadi, Maysa; Khanjari, Ali; Akhondzadeh Basti, Afshin; Bokaie, Saied; Cheraghi, Narjes; Fayazfar, Samira; shoja gharebagh, Sonia; Ghadami, Fereshteh

year 10, Issue 5 (November - December 2016) Iran J Med Microbiol 2016, 10(5): 45-51 | Back to browse issues page

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Yegan mohammadi M, Khanjari A, Akhondzadeh Basti A, Bokaie S, Cheraghi N, Fayazfar S, et al . Evaluation of the antimicrobial effect of chitosan and whey proteins isolate films containing free and nanoliposomal garlic essential oils against Listeria monocytegenes, E.coli O157:H7 and Staphylococcus aureus. Iran J Med Microbiol 2016; 10 (5) :45-51
URL: http://ijmm.ir/article-1-494-en.html

Evaluation of the antimicrobial effect of chitosan and whey proteins isolate films containing free and nanoliposomal garlic essential oils against Listeria monocytegenes, E.coli O157:H7 and Staphylococcus aureus

Maysa Yegan mohammadi¹

, Ali Khanjari

², Afshin Akhondzadeh Basti¹

, Saied Bokaie¹

, Narjes Cheraghi¹

, Samira Fayazfar¹

, Sonia Shoja gharebagh¹

, Fereshteh Ghadami¹

1- Department of Food Hygiene, Faculty of Veterinary medicine, University of Tehran, Tehran, Iran
2- Department of Food Hygiene, Faculty of Veterinary medicine, University of Tehran, Tehran, Iran , khanjari@ut.ac.ir

Abstract: (11122 Views)

Background and Aim: Active antimicrobial packaging is an innovative technique that can enhance safety and shelf life of foods. In this study antimicrobial activity of chitosan and whey protein isolate (WPI) films incorporated with free and nano-liposomal garlic essential oil was investigated against Listeria monocytogenes, Escherichia coli O157:H7 and Staphylococcus aureus.

Materials and Methods: This study was done in 2015 and disk diffusion method was applied to determine antimicrobial effect of films. Films were cut into circular disks with 9 mm diameter and put on the inoculated BHI agar plates with tested microorganisms. Then plates incubated for 24 h at 37^oC. The diameter of inhibition zone was measured by digital caliper. The statistical analysis was done by one-way analysis of variance (ANOVA) followed by Tukey's test.

Results: The results of this study revealed pure chitosan and WPI films alone or incorporated with nano-liposomal garlic essential oil did not show any inhibitory effects on tested microorganisms. Incorporation of 2% or higher concentrations of garlic essential oil to the chitosan solution showed the antibacterial activity of films against all tested microorganisms, whereas when the WPI solution incorporated with 3% or higher concentrations of garlic essential oil the antibacterial activity films was seen against all tested microorganisms. Also the results revealed that S. aureus and L. monocytogenes were more sensitive to chitosan and WPI films incorporated with garlic essential oil.

Conclusions: Our results declared that the films incorporated with garlic essential oil have the potential to be used as an active antimicrobial packaging.

Keywords: Chitosan, Whey protein isolate, Essential oil, Garlic, Nano

Full-Text [PDF 633 kb] (3963 Downloads)

Type of Study: Original Research Article | Subject: Food Microbiology
Received: 2015/10/11 | Accepted: 2016/09/10 | ePublished: 2016/10/16

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