Antibacterial Activity of Clove and Peppermint Essential Oil Emulsions against Salmonella Typhimurium and Its Applicability as Sanitizer for Washing of Basil Leaves
Keywords:
clove, antibacterial activity , peppermint, emulsion, S. TyphimuriumAbstract
Background and Objectives : This study examined the antibacterial activity of clove and peppermint essential oil emulsions against Salmonella Typhimurium both in vitro and on basil leaves
Methodology : The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined using the broth microdilution method. A time-kill assay was performed to evaluate the bactericidal activity. The morphology of the bacteria exposed to the essential oil emulsions was examined with scanning electron microscopy (SEM). The basil leaves were artificially inoculated with S. Typhimurium, the inoculated basil leaves were then washed in clove essential oil emulsions at 1xMIC (0.125%) concentration for 5 min and peppermint essential oil emulsion at 1xMIC (0.25%) concentration for 10 min. Sterile distilled water containing Tween 80 was used as the control. The population of S. Typhimurium on basil leaves was evaluated. In addition, the color changes in the treated basil leaves were determined.
Main Results : The MIC and MBC values for clove essential oil emulsion were both 0.125%, while those for peppermint essential oil emulsion were both 0.25%. The time-kill assay indicated that the clove and peppermint essential oil emulsions at concentration of 1xMIC effectively decreased the initial bacterial population by >3 log CFU/mL within 5 and 10 min, respectively. SEM showed that the treated cells had morphological changes and cell lysis when compared to control ones. Both essential oil emulsions significantly reduced (p<0.05) the population of S. Typhimurium on basil leaves without affecting the color of basil leaves.
Conclusions : The clove and peppermint emulsion has anti-S. Typhimurium activity both in vitro and on basil leaves which can be applied to be as an alternative as a sanitizer for fresh vegetables.
References
Bhargava, K., Conti, D.S., da Rocha, S.R.P., & Zhang, Y. (2015). Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce. Food Microbiology, 47, 69-73.
Budri, P.E., Silva, N.C.C., Bonsaglia, E.C.R., Fernandes Júnior, A., Araújo Júnior, J.P., Doyama, J.T., Gonçalves, J.L., Santos, M.V., Fitzgerald-Hughes, D., & Rall, V.L.M. (2015). Effect of essential oils of Syzygium aromaticum and Cinnamomum zeylanicum and their major components on biofilm production in Staphylococcus aureus strains isolated from milk of cows with mastitis. Journal of Dairy Science, 98(9), 5899-5904.
Chawla, S., & Thakur, M. (2013). Overview of mint (Mentha L.) as a promising health-promoting Herb. International Journal of Pharmaceutical Research and Development, 5(06), 73-80.
Chun, H.H., Yu, D.J., & Song, K.B. (2013). Effects of combined nonthermal treatment on microbial growth and the quality of minimally processed yam (Dioscorea japonica Thunb) during storage. International Journal of Food Science & Technology, 48, 334–340.
Chungsamanukool, P., Rattanadilok, Na., Phuket, N., Kantaeng. K. (2010). Microbial contamination in raw vegetables. Bulletin of the Department of Medical Sciences, 52(1-2), 30-39.
Clinical and Laboratory Standards Institute. (1999). Methods for determining bactericidal activity of antimicrobial agents; Approved Guideline (M26-A), 19(18), 1-14.
Clinical and Laboratory Standards Institute. (2012). Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically; Approved Standard-Ninth Edition (M07-A9), 32(2), 1-88.
Delbeke, S., Ceuppens, S., Jacxsens, L., & Uyttendaele, M. (2015). Microbiological analysis of pre-packed sweet basil (Ocimum basilicum) and coriander (Coriandrum sativum) leaves for the presence of Salmonella spp. and Shiga toxin-producing E. coli. International Journal of Food Microbiology, 208, 11-18.
Donsi, F., & Ferrari, G. (2016). Essential oil nanoemulsions as antimicrobial agents in food. Journal of Biotechnology, 233, 106-120.
Ebani, V.V., Nardoni, S., Bertelloni, F., Tosi, G., Massi, P., Pistelli, L., & Mancianti, F. (2019). In vitro antimicrobial activity of essential oils against Salmonella enterica serotypes Enteritidis and Typhimurium Strains isolated from poultry. Molecules, 24(5), 900.
Elcocks, E. R., Spencer-Phillips, P. T. N., & Adukwu, E.C. (2019). Rapid bactericidal effect of cinnamon bark essential oil against Pseudomonas aeruginosa. Journal of Applied Microbiology, 128, 1025-1037.
Ghosh, V., Mukherjee, A., & Chandrasekaran, N. (2013). Ultrasonic emulsification of food-grade nanoemulsion formulation and evaluation of its bactericidal activity. Ultrasonics Sonochemistry, 20, 338-344.
Gil, M. I., Selma, M. V., López-Gálvez, F., & Allende, A. (2009). Fresh-cut product sanitation and wash water disinfection problems and solutions. International Journal of Food Microbiology, 134, 37-45.
Islam, M., Doyle, M.P., Phatak, S. C., Millner, P., & Jiang, X. (2004). Persistence of enterohemorrhagic Escherichia coli O157:H7 in soil and on leaf lettuce and parsley grown in fields treated with contaminated manure composts or irrigation water. Journal of Food Protection, 67(7), 1365-1370.
Jirovetz, L., Buchbauer, G., Stoilova, I., Stoyanova, A., Krastanov, A., & Schmidt, E. (2006). Chemical composition and antioxidant properties of clove leaf essential oil. Journal Agricultural and Food Chemistry, 54, 6303-6307.
Kang, J.H., & Song, K.B. (2018). Inhibitory effect of plant essential oil nanoemulsions against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium on red mustard leaves. Innovative Food Science and Emerging Technologies, 45, 447-454.
Kang, J.H., & Song, K.B. (2019). Antibacterial activity of the noni fruit extract against Listeria monocytogenes and its applicability as a natural sanitizer for the washing of fresh-cut produce. Food Microbiology, 84, 103260.
Kang, J.H., Park, S.J., Park, J.B., & Song, K.B. (2019). Surfactant type affects the washing effect of cinnamon leaf essential oil emulsion on kale leaves. Food Chemistry, 271, 122-128.
Kang, J.W., & Kang, D.H. (2017). Antimicrobial efficacy of vacuum impregnation washing with malic acid applied to whole paprika, carrots, king oyster mushrooms and muskmelons. Food Control, 82,126-135.
Karagözlü, N., & Ergönül, B. (2011). Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane. Food Control, 22(12), 1851-1855.
Kong, X., Li, J., Liu, X., & Yang, Y. (2014). Advances in pharmacological research of eugenol. Current Research in Complementary & Alternative Medicine, 1(1), 8-11.
Lopez-Romero, J.C., González-Ríos, H., Borges, A. (2015). Antibacterial effects and mode of action of selected essential oils Components against Escherichia coli and Staphylococcus aureus. Evidence-Based Complementary and Alternative Medicine, 9, 1-9.
Ma, Y.N., Xu, F.R., Chen, C.J., Li, Q.Q., Wang, M.Z., Cheng, Y.X., & Dong, X. (2019). The beneficial use of essential oils from buds and fruit of Syzygium aromaticum to combat pathogenic fungi of Panax notoginseng. Industrial Crops & Products, 133, 185-192.
Mkaddem, M., Bouajila, J., Ennajar, M., Lebrihi, A., Mathieu, F., & Romdhane, M. (2009). Chemical composition and antimicrobial and antioxidant activities of Mentha (longifolia L. and viridis) essential oils. Journal of Food Science, 74(7), 358-363.
Moghimi, R., Ghaderi, L., Rafati, H., Aliahmadi, A., & McClements, D.J. (2016). Superior antibacterial activity of nanoemulsion of Thymus daenensis essential oil against E. coli. Food Chemistry, 194, 410-415.
Niu, F., Pan, W., Su, Y., & Yang, Y. (2016). Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabic. Food Chemistry, 212, 138-145.
Nou, X., & Luo, Y. (2010). Whole-leaf wash improves chlorine efficacy for microbial reduction and prevents pathogen cross-contamination during fresh-cut lettuce processing. Journal of Food Science, 75, 283-290.
Pankey, A.G., & Sabath, L.D. (2004). Clinical relevance of bacteriostatic versus bactericidal mechanism of action in the treatment of gram positive bacterial infections. Clinical Infectious Diseases, 38(6), 864-870.
Park, J.B., Kang, J.H., & Song, K.B. (2018a). Geranium essential oil emulsion containing benzalkonium chloride as a wash solution on fresh-cut vegetables. Food and Bioprocess Technology, 11, 2164-2171.
Park, J.B., Kang, J.H., & Song, K.B. (2018b). Antibacterial activities of a cinnamon essential oil with cetylpyridinium choride emulsion against Escherichia coli O157:H7 and Salmonella Typhimurium in basil leaves. Food Science and Biotechnology, 27(1), 47-55.
Paudel, S.K., Bhargava, K., & Kotturi, H. (2019). Antimicrobial activity of cinnamon oil nanoemulsion against Listeria monocytogenes and Salmonella spp. on melons. LWT - Food Science and Technology, 111, 682-687.
Prakash, B., & Kiran, S. (2016). Essential oils: a traditionally realized natural resource for food preservation. Current Science, 110, 1890-1892.
Pudpila, U., Khempaka, S., Molee, W., & Hormta, C. (2011). Comparison of distillation methods of Mentha cordifolia Opiz. essential oil on antibacterial activity for application use in animal feeds. Journal of Agricultural Science and Technology, 1, 1336-1340.
Ramose, B., Miller, F.A., Brandão, T.R.S., Teixeira, P., & Silva, C.L.M. (2013). Fresh fruits and vegetables-An overview on applied methodologies to improve its quality and safety. Innovative Food Science and Emerging Technologies, 20, 1-15.
Saensuk, M. (2010). Medicinal plant: holy basil, sweet basil, hary basil and Peppermint. Bangkok: PlanB. (in Thai)
Shahabi, N., Tajik, H., Moradi, M., Forough, M., & Ezati, P. (2017). Physical, antimicrobial and antibiofilm properties of Zataria multiflora Boiss essential oil nanoemulsion. International Journal of Food Science & Technology, 52(7), 1645-1652.
Soonthornchareonnon, N., & Ruangwiset, N. (2008). Analysis-research quality of Thai medicinal plant. (1st edition). Bangkok: Concept medicus. (in Thai)
Varona, S., Martín, A., & Cocero, M.J. (2009). Formulation of a natural biocide based on lavandin essential oil by emulsification using modified starches. Chemical Engineering and Processing: Process Intensification, 48, 1121-1128.
Zhang, Y., Wang, Y., Zhu, X., Cao, P., Wei, S., & Lu, Y. (2017). Antibacterial and antibiofilm activities of eugenol from essential oil of Syzygium aromaticum (L.) Merr. & L. M. Perry (clove) leaf against periodontal pathogen Porphyromonas gingivalis. Microbial Pathogenesis, 113, 396-402.
Zhou, Y., Sun, S., Bei, W., Zahi, M. R., Yuan, Q., & Liang, H. (2018). Preparation and antimicrobial activity of oregano essential oil pickering emulsion stabilized by cellulose nanocrystals. International Journal of Biological Macromolecules, 112, 7-13.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Faculty of Science, Burapha University
![Creative Commons License](http://i.creativecommons.org/l/by-nc-nd/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Burapha Science Journal is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence, unless otherwise stated. Please read our Policies page for more information