Antibacterial Effect of Some Herbal-based Extract Nanoemulsions Against Some Foodborne Bacteria

Abstract

Nanoemulsions have emerged as a promising strategy for enhancing the preservation of meat products, leveraging their antimicrobial and antioxidant properties. Therefore, the current study was planned to evaluate the antibacterial effect of ginger (GNE), thyme (TNE) and lemongrass (LNE) oil nanoemulsions (NEs) against Escherichia coli and Staphylococcus aureus strains of meat borne isolates by the concentrations of 1.0 and 2.0% for each. For that purpose, fresh minced meat samples were inoculated with microorganisms and NEs and were kept in refrigerator for investigating the bactericidal effect of the used additives which was recorded as reduction in the bacterial counts. Results revealed that the different investigated treatments inhibited E. coli and S. aureus multiplication significantly in comparison with control group. Results revealed a direct correlation between the additive’s concentration, time of interaction and the bacterial concentration; where, higher concentration (2.0%) resulted in greater reductions. Results revealed reduction between 1.6-2.8 logs for E. coli and 2.1-3.3 logs for S. aureus revealing higher sensitivity of S. aureus to the used additives than E. coli; where the maximum reduction was recorded in the LNE 2.0% treated group (68.3 and 76.7%, respectively). Furthermore, all of the used NEs had a preservative potential appeared through extension of the overall sensory acceptability of the treated samples; so, application of essential oil-based nanoemulsion of such traditional herbs is highly recommended for meat preservation in refrigerated storage.