Encapsulation of Zataria multiflora Boiss L. Essential Oil in Chitosan Nanoparticles: Characterization and Antifungal Properties in Culture Media and UF-Feta Cheese

Aso Kaboodi ¹ ( Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran )
Hamid Mirzaei ² ( Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran|Department of Food Biotechnology, Biotechnology Research Center, Tabriz Branch, Islamic Azad University, Tabriz, Iran )
Farzad katiraee ³ ( Department of Pathobiology, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran )
Afshin Javadi ⁴ ( Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran|Department of Food Biotechnology, Biotechnology Research Center, Tabriz Branch, Islamic Azad University, Tabriz, Iran )
Mohammad Reza Afshar Mogaddam ⁵ ( Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran|Pharmaceutical Analysis Research Center, Tabriz University of Medical Sciences, Tabriz, Iran )

Submited date : 2023-03-06 Accepted date : 2023-09-02

Keywords: encapsulation, Antifungal, Cheese, Zataria multiflora essential oil,

Abstract :

This work explores the antifungal effect of Zataria multiflora essential oil (ZEO) and its nanocapsules (ZEO-NCs) on the culture medium and UF-Feta cheese. After selecting ZEO among the three desired EOs (based on MIC and MFC assays), chitosan nanoparticles were prepared in optimal conditions. Based on GC-MS analysis, the main constituents of ZEO were thymol (20.09%) followed by cymene (19.88%), and gamma-terpinene (18.58%). According to the response surface method, the optimum amounts of chitosan, tween 80, and ZEO were 7.97% w/v, 1.3% v/v, and 0.87% v/v, respectively, to produce the proper nanoparticles with the minimum particle size and the maximum values of zeta potential and encapsulation efficiency. A sharp peak at 2θ of 20◦ in the XRD spectrum of chitosan and its broadening in the spectrum of ZEO-NCs exhibited a high degree of crystallinity and entrapment of ZEO within nanocapsules. Also, the SEM images showed clusters of accumulated particles with relatively spherical nano-sized capsules. The formulated nanocapsules showed a stronger antifungal effect on Penicillium citrinum and Aspergillus niger, while the free form of ZEO caused more inhibition of Aspergillus flavus. Also, the lowest Antifungal activity among all treatments was recorded for Non-loaded NCs.

References:

1. Serra S., Fuganti C., Brenna E., 2005. Biocatalytic preparation of natural flavours and fragrances. Trends Biotechnol. 23(4), 193-198.


2. Smith-Palmer A., Stewart J., Fyfe L., 2001. The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiol. 18(4), 463-470.


3. Singh S., Chaurasia P.K., Shashi Lata Bharati S.L., 2022. Functional roles of Essential oils as an effective alternative of synthetic food preservatives: A review. J Food Process Preserv. 46(8), e16804.


4. Javan A.J., Salimiraad S., Khorshidpour B., 2019. Combined effect of Trachyspermum ammi essential oil and propolis ethanolic extract on some foodborne pathogenic bacteria. Vet Res Forum. 10(3), 235-240.


5. Soltani M., Sahingil D., Gokce Y., Hayaloglu A.A., 2019. Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese. J Food Sci Technol. 56(2), 589-598.


6. Hassanzadazar H., Ehsani A., Mardani M., 2014. Antibacterial activity of Enterococcus faecium derived from Koopeh cheese against Listeria monocytogenes in probiotic ultra-filtrated cheese. Vet Res Forum. 5(3),169-175.


7. Gandomi H., Misaghi A., Basti A.A., Bokaei S., Khosravi A., Abbasifar A., Javan A.J. 2009. Effect of Zataria multiflora Boiss. essential oil on growth and aflatoxin formation by Aspergillus flavus in culture media and cheese. Food Chem Toxicol. 47(10), 2397-2400.


8. Mohammadiani E., Aliakbarlu J., Ownagh A., Kaboudari A., 2021. Antifungal interactions of Persian shallot (Allium hirtifolium) extracts and potassium sorbate against Aspergillus flavus and Penicillium citrinum. Flavour Fragr J. 36(3), 332-338


9. Mpountoukas P., Vantarakis A., Sivridis E., Lialiaris T., 2008. Cytogenetic study in cultured human lymphocytes treated with three commonly used preservatives. Food Chem Toxicol. 46(7), 2390-2393.

10.Burt S., 2004. Essential oils: their antibacterial properties and potential applications in foods-a review. Int J Food Microbiol. 94(3), 223-253.

11. Fathollahi M., Aminzare M., Mohseni M., Hassanzadazar H., 2009. Antioxidant capacity, antimicrobial activities and chemical composition of Pistacia atlantica subsp. kurdica essential oil. Vet Res Forum. 10(4), 299-305.


12. Langroodi A.M., Tajik H., Mehdizadeh T., 2018. Preservative effects of sumac hydro-alcoholic extract and chitosan coating enriched along with Zataria multiflora Boiss essential oil on the quality of beef during storage. Vet Res Forum. 9(2), 153-161.


13. Moradi M., Tajik H., Rohani S.M.R., Oromiehie A.R., Malekinejad H., Aliakbarlu J., Hadian M., 2012. Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract. LWT - Food Sci. Technol. 46(2), 477-484


14. Nasseri M, Golmohammadzadeh S, Arouiee H., Jaafari M.R., Neamati H., 2016. Antifungal activity of Zataria multiflora essential oil-loaded solid lipid nanoparticles in-vitro condition. Iran J Basic Med Sci.19(11), 1231-1237.


15. Kapustová M, Granata G., Napoli E., Puškárová A., Bučková M., Pangallo D., Geraci C., 2021. Nanoencapsulated essential oils with enhanced antifungal activity for potential application on agri-food, material and environmental fields. Antibiotics. 10(1), 31.


16. Basak S., Guha P.A., 2018. Review on antifungal activity and mode of action of essential oils and their delivery as nano-sized oil droplets in food system. J Food Sci Technol. 55(12), 4701-4710.


17. Déziel E., Comeau Y., Villemur R., 2001. Initiation of biofilm formation by Pseudomonas aeruginosa 57RP correlates with emergence of hyperpiliated and highly adherent phenotypic variants deficient in swimming, swarming, and twitching motilities. J Bacteriol. 183(4), 1195-1204.


18. Saei-Dehkordi S.S., Tajik H., Moradi M., Khalighi-Sigaroodi F., 2010. Chemical composition of essential oils in Zataria multiflora Boiss. from different parts of Iran and their radical scavenging and antimicrobial activity. Food Chem Toxicol. 48(6), 1562-1567


19. Chaudhari A.K., Singh A., Das S., Dubey N.K., 2021. Nanoencapsulated Petroselinum crispum essential oil: characterization and practical efficacy against fungal and aflatoxin contamination of stored chia seeds. Food Bioscience. 42, 101117.


20. Hasheminejad N., Khodaiyan F., Safari M., 2019. Improving the antifungal activity of clove essential oil encapsulated by chitosan nanoparticles. Food Chem. 275, 113-122.


21. Soltanzadeh M., Peighambardoust S.H., Ghanbarzadeh B., Mohammadi M., Lorenzo J.M., 2021. Chitosan nanoparticles as a promising nanomaterial for encapsulation of pomegranate (Punica granatum L.) peel extract as a natural source of antioxidants. Nanomaterials. 11(6), 1439.


22. Vazquez B.I, Fente C., Franco C.M., Vázquez M.J., Cepeda A., 2001. Inhibitory effects of eugenol and thymol on Penicillium citrinum strains in culture media and cheese. Int J Food Microbiol. 67(1-2), 157-163.


23. Ebadi Z., Ghaisari H,. Tajeddin B., Shekarforoush S.S., 2022. Evaluation of the properties and antibacterial activity of microchitosan film impregnated with Shirazi thyme (Zataria multiflora) and garlic (Allium sativum) essential oils. Iran J Vet Res. 23(1), 53-60.


24. Falcone P., Speranza B., Del Nobile M.A., Corbo M.R., Sinigaglia M., 2005. A study on the antimicrobial activity of thymol intended as a natural preservative. J Food Prot. 68(8), 1664-1670.


25. Lang G., Buchbauer G., 2012. A review on recent research results (2008–2010) on essential oils as antimicrobials and antifungals. Flavour. Fragr J. 27(1), 13-39.


26. Shetta A., Kegere J., Mamdouh W., 2019. Comparative study of encapsulated peppermint and green tea essential oils in chitosan nanoparticles: Encapsulation, thermal stability, in-vitro release, antioxidant and antibacterial activities. Int J Biol Macromol. 126, 731-742.


27. Soltanzadeh M., Peighambardoust S.H., Ghanbarzadeh B., Mohammadi M., Lorenzo J.M., 2021. Chitosan nanoparticles encapsulating lemongrass (Cymbopogon commutatus) essential oil: Physicochemical, structural, antimicrobial and in vitro release properties. Int J Biol Macromol. 192, 1084-1097.


28. Salehi F, Behboudi H., Kavoosi G., Ardestani S.K., 2020. Incorporation of Zataria multiflora essential oil into chitosan biopolymer nanoparticles: A nanoemulsion based delivery system to improve the in-vitro efficacy, stability and anticancer activity of ZEO against breast cancer cells. Int J Biol Macromol. 143, 382-392.


29. Ardekani N.T., Khorram M., Zomorodian K., Yazdanpanah S., Veisi H., Veisi H., 2019. Evaluation of electrospun poly (vinyl alcohol)-based nanofiber mats incorporated with Zataria multiflora essential oil as potential wound dressing. Int J Biol Macromol. 125, 743-750.


30. Rubilar J.F, Cruz R.M., Silva H.D., Vicente A.A., Khmelinskii I., Vieira M.C., 2013. Physico-mechanical properties of chitosan films with carvacrol and grape seed extract. J Food Eng. 115(4), 466-474.


31. Rajkumar V., Gunasekaran C., Paul C.A., Dharmaraj J., 2020. Development of encapsulated peppermint essential oil in chitosan nanoparticles: Characterization and biological efficacy against stored-grain pest control. Pestic Biochem Physiol. 170, 104679.


32. Yoksan R., Jirawutthiwongchai J., Arpo K., 2010. Encapsulation of ascorbyl palmitate in chitosan nanoparticles by oil-in-water emulsion and ionic gelation processes. Colloids Surf B Biointerfaces. 76(1), 292-297.


33. Banjara N., Suhr M.J, Hallen-Adams H.E., 2015. Diversity of yeast and mold species from a variety of cheese types. Curr Microbiol. 70(6), 792-800.


34. Bedoya-Serna C.M., Dacanal G.C, Fernandes A.M., Pinho S.C., 2018. Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese. Braz J Microbiol. 49, 929-935.


35. Beyki M., Zhaveh S., Rahmani-Cherati T., Abollahi A., Bayat M., Tabatabaei M., Mohsenifar A., 2014. Encapsulation of Mentha piperita essential oils in chitosan-cinnamic acid nanogel with enhanced antimicrobial activity against Aspergillus flavus. Ind Crops Prod. 54, 310-319.


36. Al‐Hetar M., Zainal Abidin M., Sariah M., Wong M.Y., 2011. Antifungal activity of chitosan against Fusarium oxysporum f. sp. cubense. J Appl Polym Sci. 120(4), 2434-2439.


37. Hassanzadeh P., Moradi M., Vaezi N., Moosavy M.H., Mahmoudi R., 2018. Effects of chitosan edible coating containing grape seed extract on the shelf-life of refrigerated rainbow trout fillet. Vet Res Forum. 9(1), 73-79.


38. Donsì F., Annunziata M., Sessa M., Ferrari G., 2011. Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT – Food Sci Technol. 44(9), 1908-1914.


39. Bagamboula C., Uyttendaele M., Debevere J., 2004. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiol. 21(1), 33-42.