فعالیت ضدباکتریایی و آنتی‌اکسیدانی اسانس آویشن (Thymus vulgaris) و عصاره آبی دارچین (Cinnamomum verum) و نانوامولسیون‌های حاصل از آن‌ها
محورهای موضوعی :
علوم و صنایع غذایی
امیرحسین خلیلی اقدم
1
(دانشجوی دکتری گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
شهین زمردی
2
(دانشیار بخش تحقیقات فنی و مهندسی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی آذربایجان غربی، سازمان
تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران)
لیلا روفه‌گری‌نژاد
3
(دانشیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
اصغر خسروشاهی
4
(استاد صنایع غذایی، موسسه آموزش عالی غیر انتفاعی، غیر دولتی معراج علم سلماس، سلماس، ایران)
شهرام حنیفیان
5
(دانشیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
تاریخ دریافت : 1401/03/19
تاریخ پذیرش : 1401/05/26
تاریخ انتشار : 1401/03/01
کلید واژه:
اسانس آویشن,
عصاره آبی دارچین,
نانوامولسیون,
چکیده مقاله :
امروزه اسانس‌ها به‌عنوان ترکیبات آنتی‌اکسیدانی و ضدمیکروبی طبیعی، به‌طور فزاینده‌ای برای کنترل پاتوژن‌های غذایی و افزایش ایمنی مواد غذایی مورد استفاده قرار گرفته است. با این حال، کاربرد اسانس‌ها در صنایع غذایی به‌دلیل حلالیت کم در آب، طعم شدید و فراریت بالا محدود است. بنابراین، برای افزایش پراکندگی آب و جلوگیری از تخریب اسانس‌ها، می‌توان از نانوامولسیون‌ها استفاده کرد. در این مطالعه، دو نوع نانوامولسیون اسانس آویشن (TEO)، یکی با آب مقطر (NEO) و دیگری با عصاره آبی دارچین (NEOC) تهیه شد و خواص فیزیکی، ضدمیکروبی و آنتی‌اکسیدانی اسانس، عصاره و نانوامولسیون‌ها تعیین گردید. نتایج نشان داد که میانگین اندازه ذرات نانوامولسیون‌های NEOC و NEO به‌ترتیب 2/728 و 4/162 نانومتر و شاخص PDI به‌ترتیب در 19/0 و 30/0 بود. ترکیبات پلی‌فنلی عصاره آبی دارچین، TEO، NEO و NEOC در محدوده 4/33 تا 9/104 میلی‌گرم معادل اسیدگالیک بر گرم و فعالیت آنتی‌اکسیدانی (DPPH) در محدوده 3/16 تا 4/66 درصد تعیین شد. ترکیبات فنلی و DPPH، TEO و NEOC بیشترین مقدار بود. اثرات ضدمیکروبی، NEO و NEOC در برابر استافیلوکوکوس اورئوس و سالمونلا تیفی موریوم، به‌طور معنی‌داری بالاتر ازTEO و عصاره آبی دارچین بود. کمترین مقدار MIC و MBC ابتدا مربوط به NEOC و سپس مربوط به NEO بود که نشان‌دهنده حساسیت بیشتر میکروارگانیسم‌های مورد بررسی به نانوامولسیون‌ها است. بر اساس نتایج حاصله بیشترین فعالیت ضدمیکروبی و آنتی‌اکسیدانی مربوط به نانوامولسیون NEOC بود. لذا می‌توان از آن در محصولات غذایی برای جلوگیری از مسمومیت غذایی و برای درمان بیماری‌های ناشی از استافیلوکوکوس اورئوس و سالمونلا تیفی موریوم استفاده کرد.
چکیده انگلیسی:
As natural antioxidants and antimicrobials, essential oils (EOs) have been increasingly used to control foodborne pathogens. However, the application of EO in the food industry is limited due to low water solubility, intensive flavor, and high volatility. Therefore, to enhance water dispersion and prevent EO from degradation, nanoemulsions may be an alternative. In this study, two types of thyme essential oil (TEO) nanoemulsions, with distilled water (NEO) and with cinnamon aqueous extract (NEOC), were prepared. The physical, antimicrobial and antioxidant properties of TEO extracts and nanoemulsions were determined. The results showed that the mean particle size and PDI index of NEOC and NEO were 728.2 and 162.4 nm and 0.19 and 0.30, respectively. Polyphenolic compounds of aqueous extract of cinnamon, TEO, NEO and NEOC were in the range of 33.4 to 10.9 mg gallic acid equivalent/g. The antioxidant activity (DPPH) was in the range of 16.3 to 66.4%. Phenolic compounds and DPPH, TEO and NEOC were the highest. Also, the antimicrobial effects of NEO and NEOC against Staphylococcus aureus and Salmonella Typhimurium were significantly higher than TEO and cinnamon aqueous extract. The lowest values of MIC and MBC were first related to NEOC and then to NEO, which indicates the greater sensitivity of the studied microorganisms to nanoemulsions. According to the results, the highest antimicrobial and antioxidant activity was related to NEOC nanoemulsion. Therefore, it can be used in food products to prevent food poisoning and to treat diseases caused by S. aureus and S. Typhimurium.
منابع و مأخذ:
Abdollahzadeh, E., Rezaei, M. and Hosseini, H. (2014). Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35: 177–
Ahmadi, O. and Jafarizadeh-Malmiri. H. (2021). Intensification process in thyme essential oil mnanoemulsion preparation based on subcritical water as green solvent and six different emulsifiers. Green Processing and Synthesis, 10: 430–43.
Aljabeili, H.S.,Barakat, H. and Abdel-Rahman, H.A.(2018). Chemical composition, antibacterialand antioxidant activities of thymeessential oil (thymus vulgaris). Food andNutrition Sciences, 9: 433-446.
Ballester-Costa, C., Sendra, E., Fernandez-Lopez, J., Perez-Alvarez, J.A. and Viuda-Martos M. (2013). Chemical composition andin vitro antibacterial properties of essential oils of fourThymus species from organic growth. Industrial Crops and Products, 50: 304-311.
Borugă, O., Jianu, C., Mişcă, C., Goleţ, I., Gruia, A.T. and Horhat, F.G. (2014). Thymus vulgaris essential oil: chemical composition and antimicrobial activity. Journal of Medicine and Life, 7 (3): 56-60.
Bučková, M., Puškárová, A., Kalászová, V., Kisová, Z. and Pangallo, D. (2018). Essential oils against multidrug resistant gram-negative bacteria. Biologia, 73(1): 803-808.
Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods e a review. International Journal Food Microbiology, 94: 223-253.
Buzanello, E.B., Pinheiro Machado, G.T. B., Kuhnen, S., Mazzarino, L. and Maraschin, M. (2020). Nanoemulsions containing oil and aqueous extract of green coffeebeans with antioxidant and antimicrobial activities. Nano Express, 1: 1-15.
Chan, K.W., Khong, N.M.H., Iqbal, S.,Ee Chang, S., Younas, U. and Babji, A.S. (2014). Cinnamon bark deodorised aqueous extract as potentialnatural antioxidant in meat emulsion system: a comparativestudy with synthetic and natural food antioxidants. Journal Food Science Technology, 51: 3269–3276.
Dai, J. and Mumper, R.J. (2010). Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. 15: 7313–7352.
Donsì, F. and Ferrari, G. (2016). Essential oil nanoemulsions as antimicrobial agents in Journal of Biotechnology, 233: 106–120.
El-Sayed, S.M. and El-Sayed, H.S. (2021). Antimicrobial nanoemulsion formulation based on thyme (Thymus vulgaris) essential oil for UF labneh preservation. Journal of Materials Research and Technology, 10: 1029-1041.
Erkan, N., Ayranci, G. and Ayranci, E. (2008) Antioxidant activities of rosemary(rosmarinus officinalis) extract, blackseed (nigella sativa L.) essential oil, carnosicacid, rosmarinic acid and sesamol. Food Chemistry, 110: 76-82.
Feizi Langaroudi, N. and Motakef Kazemi, N. (2019). Preparation and characterization of O/W nanoemulsion with Mint essential oil and Parsley aqueous extract and the presence effect of chitosan. Nanomed Research Journal, 4: 48-55.
Ghosh, V., Mukherjee, A. and Chandrasekaran, N. (2014). Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage. Colloids and Surfaces B: Biointerfaces, 114: 392–
Gulcin, I., Kayaa, R., Gorenc, A.C., Akincioglue, H., Topalf, M., Zeynebe, Z., et al. (2019). Anticholinergic, antidiabetic and antioxidant activities of cinnamon (cinnamomum verum) bark extracts: polyphenol contents analysis by LCMS/MS. International Journal of Food Properties, 22: 1511-1526.
Hachana, Y., Ghandri, B., Amari, H. and Saidi I. (2019). Use of thyme essential oil as an antibacterial agent in raw milk intended for the production of farm cheese. Indian Journal Dairy Science, 72: 266-272.
Hosseini, M.H., Razavi, S.H., Mousavi, S.M.A., Yasaghi, S.A.S. and Hasansaraei, A.G. (2008). Improving antibacterial activity of edible films based on chitosan by incorporating thyme and clove essential oils and EDTA. Journal of Applied Sciences, 8: 2895–2900.
Hughes, J.M., Budd, P.M., Grieve, A., Dutta, P., Tiede, K. and Lewis J.(2015). Highly monodisperse, lanthanide-containing polystyrenenanoparticles as potential standard reference materials for environmental “nano” fate analysis. Journal of Applied Polymer Science, 15: 132:42061.
Iqbal, S., Younas, U., Chan, K.W., Zia-Ul-Haq, M. and Ismail, M. (2012) Chemical composition of Artemisia annua L. leaves and antioxidant potential of extracts as a function of extraction solvents. Molecules, 17: 6020–6032.
Jamshidi, M., Barzegar, M. and Sahari, M.A. (2013). Effect of gamma irradiation on the antioxidant and antimicrobial activities of cinnamon powder, Iranian Journal of Nutrition Science & Food Technology, 17: 73-82 [Persian].
Kang, J.H. and Song, K.B. (2018). Inhibitory effect of plant essential oil nanoemulsionsagainst Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium on red mustard leaves. Innovative Food Science Emergency Technology, 45: 447–454.
Marei, G., Rabea, E. and Badawy, M. (2017). Ultrasonic emulsificationand characterizations of bio-based nanoemulsionformulations containing citral with their antimicrobial Egyptian Academic Journal of Biological Sciences,F Toxicology & Pest Control. 9(3): 169-182.
Marino, M., Bersani, C. and Comi, G. (1999) Antimicrobial activity of the essential oils of thymus vulgaris L. measured using a bioimpedometric method. Journal of Food Protection, 62: 1017-1023.
Modarres-Gheisari, S.M.M., Gavagsaz-Ghoachani, R., Malaki, M., Safarpour, P. andZandi, M. (2019). Ultrasonic nano-emulsification–a review. Ultrason. Sonochemistry, 52:88–105.
Moghimi, R., Ghaderi, L., Rafati, H., Aliahmadi, A. and McClements, J. (2016). Superior antibacterial activity of nanoemulsion ofThymus daenensis essential oil against E. coli. Food Chemistry, 194:410-415.
Mostafa, N. M. (2018). Antibacterial activity of ginger (Zingiber officinale) leaves essential oil nanoemulsion against the cariogenic streptococcus mutans. Journal of Applied Pharmaceutical Science, 8: 034-041.
Muppalla, S.R., Sonavale, R., Chawla, S.P.,and Sharma, A. (2012). Functional properties ofnisin-carbohydrate conjugates formed byradiation induced Maillard reaction. Radiation Physics and Chemistry, 81: 1917–1922.
Niu, F., Pan. W., Su, Y. and Yang, Y. (2016). Physical and antimicrobial properties of Thyme essential oil emulsions stabilized by oval-bumin and gum Arabic. Food Chemistry. 212: 138–45.
Othman, Z. S., Maskat, M. Y. and Hassan, N. H. Optimization of cinnamaldehyde extraction and antioxidant activity of ceylon cinnamon extract. Sains Malaysiana, 49: 995-1002
Ozogul, Y., Boğaa, E.K., Akyolb, I., Durmusa, M., Ucarc, Y., Regensteind, J.M. et al. (2020). Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens. Food Bioscience, 36: 2-6.
Ozogul, Y., Kuley, E., Ucar, Y. and Ozogul, F. (2015). Antimicrobial impacts of essential oils on food borne-pathogens. Recent Patents on Food, Nutrition & Agriculture, 7(1): 53–
Parvazi, S., Sadeghi, S., Azadi, M., Mohammadi, M., Arjmand, M., Vahabi, F., et al. (2016). The effect of aqueous extract of cinnamon on the metabolome of plasmodium falciparum using 1hnmr spectroscopy. Hindawi Publishing Corporation. Journal of Tropical Medicine. 2016: 1- 5.
Pathania, R., Khan, H., Kaushik, R. and Khan, M.A. (2019). Essential oil nanoemulsions and their antimicrobial and food applications. Current Research in Nutrition and Food Science Journal, 6: 626-643.
Seeniva San, P., Manickkam, J. and Savarimuthu, I. (2006). In vitro antibacterial activity of some plants essential oils MBC. Complementary and Alternative Medicine, 6: 147.
Solans, C., Esquena, J., Forgiarini, A.M., Uson, N., Morales, D. andIzquierdo P (2003). Nanoemulsions: formation, properties and Journal Surface Science, 109: 525-554.
Tian, B., Wang, Y., Wang, T., Mao, L., Lu, Y., Wang, H. and Feng, Z. (2019). Structure and functional properties of antioxidantnanoemulsions prepared with tea polyphenols andsoybean protein isolate. Journal of Oleo Science, 68: 689-697.
Tohidi, B., Rahimmalek, M. and Arzani, A. (2017). Essential oil composition, total phenolic, flavonoid contents, and antioxidant activityof thymus species collected from different regions of Iran. Food Chemistry, 220: 153–161.
Vidanagamage, S.A., Pathiraje, P.M.H.D. and Perera, O.D.A.N. (2016). Effects of cinnamon (cinnamomum verum) extract on functional properties of butter. Procedia Food Science, 6: 136–142.
Xu, J., Zhou, F., Ji, B.P., Pei, R.S. and Xu, N. (2008). The antibacterial mechanismof carvacrol and thymol against Escherichia coli. Letters in Applied Microbiology, 47: 174-179.
Xue, J. and Zhong, Q. (2014). Thyme essential oil nanoemulsions coemulsified by sodium caseinate and lecithin. Journal Agriculture Food Chemistry, 62: 9900–9907.
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Abdollahzadeh, E., Rezaei, M. and Hosseini, H. (2014). Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control, 35: 177–
Ahmadi, O. and Jafarizadeh-Malmiri. H. (2021). Intensification process in thyme essential oil mnanoemulsion preparation based on subcritical water as green solvent and six different emulsifiers. Green Processing and Synthesis, 10: 430–43.
Aljabeili, H.S.,Barakat, H. and Abdel-Rahman, H.A.(2018). Chemical composition, antibacterialand antioxidant activities of thymeessential oil (thymus vulgaris). Food andNutrition Sciences, 9: 433-446.
Ballester-Costa, C., Sendra, E., Fernandez-Lopez, J., Perez-Alvarez, J.A. and Viuda-Martos M. (2013). Chemical composition andin vitro antibacterial properties of essential oils of fourThymus species from organic growth. Industrial Crops and Products, 50: 304-311.
Borugă, O., Jianu, C., Mişcă, C., Goleţ, I., Gruia, A.T. and Horhat, F.G. (2014). Thymus vulgaris essential oil: chemical composition and antimicrobial activity. Journal of Medicine and Life, 7 (3): 56-60.
Bučková, M., Puškárová, A., Kalászová, V., Kisová, Z. and Pangallo, D. (2018). Essential oils against multidrug resistant gram-negative bacteria. Biologia, 73(1): 803-808.
Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods e a review. International Journal Food Microbiology, 94: 223-253.
Buzanello, E.B., Pinheiro Machado, G.T. B., Kuhnen, S., Mazzarino, L. and Maraschin, M. (2020). Nanoemulsions containing oil and aqueous extract of green coffeebeans with antioxidant and antimicrobial activities. Nano Express, 1: 1-15.
Chan, K.W., Khong, N.M.H., Iqbal, S.,Ee Chang, S., Younas, U. and Babji, A.S. (2014). Cinnamon bark deodorised aqueous extract as potentialnatural antioxidant in meat emulsion system: a comparativestudy with synthetic and natural food antioxidants. Journal Food Science Technology, 51: 3269–3276.
Dai, J. and Mumper, R.J. (2010). Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. 15: 7313–7352.
Donsì, F. and Ferrari, G. (2016). Essential oil nanoemulsions as antimicrobial agents in Journal of Biotechnology, 233: 106–120.
El-Sayed, S.M. and El-Sayed, H.S. (2021). Antimicrobial nanoemulsion formulation based on thyme (Thymus vulgaris) essential oil for UF labneh preservation. Journal of Materials Research and Technology, 10: 1029-1041.
Erkan, N., Ayranci, G. and Ayranci, E. (2008) Antioxidant activities of rosemary(rosmarinus officinalis) extract, blackseed (nigella sativa L.) essential oil, carnosicacid, rosmarinic acid and sesamol. Food Chemistry, 110: 76-82.
Feizi Langaroudi, N. and Motakef Kazemi, N. (2019). Preparation and characterization of O/W nanoemulsion with Mint essential oil and Parsley aqueous extract and the presence effect of chitosan. Nanomed Research Journal, 4: 48-55.
Ghosh, V., Mukherjee, A. and Chandrasekaran, N. (2014). Eugenol-loaded antimicrobial nanoemulsion preserves fruit juice against, microbial spoilage. Colloids and Surfaces B: Biointerfaces, 114: 392–
Gulcin, I., Kayaa, R., Gorenc, A.C., Akincioglue, H., Topalf, M., Zeynebe, Z., et al. (2019). Anticholinergic, antidiabetic and antioxidant activities of cinnamon (cinnamomum verum) bark extracts: polyphenol contents analysis by LCMS/MS. International Journal of Food Properties, 22: 1511-1526.
Hachana, Y., Ghandri, B., Amari, H. and Saidi I. (2019). Use of thyme essential oil as an antibacterial agent in raw milk intended for the production of farm cheese. Indian Journal Dairy Science, 72: 266-272.
Hosseini, M.H., Razavi, S.H., Mousavi, S.M.A., Yasaghi, S.A.S. and Hasansaraei, A.G. (2008). Improving antibacterial activity of edible films based on chitosan by incorporating thyme and clove essential oils and EDTA. Journal of Applied Sciences, 8: 2895–2900.
Hughes, J.M., Budd, P.M., Grieve, A., Dutta, P., Tiede, K. and Lewis J.(2015). Highly monodisperse, lanthanide-containing polystyrenenanoparticles as potential standard reference materials for environmental “nano” fate analysis. Journal of Applied Polymer Science, 15: 132:42061.
Iqbal, S., Younas, U., Chan, K.W., Zia-Ul-Haq, M. and Ismail, M. (2012) Chemical composition of Artemisia annua L. leaves and antioxidant potential of extracts as a function of extraction solvents. Molecules, 17: 6020–6032.
Jamshidi, M., Barzegar, M. and Sahari, M.A. (2013). Effect of gamma irradiation on the antioxidant and antimicrobial activities of cinnamon powder, Iranian Journal of Nutrition Science & Food Technology, 17: 73-82 [Persian].
Kang, J.H. and Song, K.B. (2018). Inhibitory effect of plant essential oil nanoemulsionsagainst Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium on red mustard leaves. Innovative Food Science Emergency Technology, 45: 447–454.
Marei, G., Rabea, E. and Badawy, M. (2017). Ultrasonic emulsificationand characterizations of bio-based nanoemulsionformulations containing citral with their antimicrobial Egyptian Academic Journal of Biological Sciences,F Toxicology & Pest Control. 9(3): 169-182.
Marino, M., Bersani, C. and Comi, G. (1999) Antimicrobial activity of the essential oils of thymus vulgaris L. measured using a bioimpedometric method. Journal of Food Protection, 62: 1017-1023.
Modarres-Gheisari, S.M.M., Gavagsaz-Ghoachani, R., Malaki, M., Safarpour, P. andZandi, M. (2019). Ultrasonic nano-emulsification–a review. Ultrason. Sonochemistry, 52:88–105.
Moghimi, R., Ghaderi, L., Rafati, H., Aliahmadi, A. and McClements, J. (2016). Superior antibacterial activity of nanoemulsion ofThymus daenensis essential oil against E. coli. Food Chemistry, 194:410-415.
Mostafa, N. M. (2018). Antibacterial activity of ginger (Zingiber officinale) leaves essential oil nanoemulsion against the cariogenic streptococcus mutans. Journal of Applied Pharmaceutical Science, 8: 034-041.
Muppalla, S.R., Sonavale, R., Chawla, S.P.,and Sharma, A. (2012). Functional properties ofnisin-carbohydrate conjugates formed byradiation induced Maillard reaction. Radiation Physics and Chemistry, 81: 1917–1922.
Niu, F., Pan. W., Su, Y. and Yang, Y. (2016). Physical and antimicrobial properties of Thyme essential oil emulsions stabilized by oval-bumin and gum Arabic. Food Chemistry. 212: 138–45.
Othman, Z. S., Maskat, M. Y. and Hassan, N. H. Optimization of cinnamaldehyde extraction and antioxidant activity of ceylon cinnamon extract. Sains Malaysiana, 49: 995-1002
Ozogul, Y., Boğaa, E.K., Akyolb, I., Durmusa, M., Ucarc, Y., Regensteind, J.M. et al. (2020). Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens. Food Bioscience, 36: 2-6.
Ozogul, Y., Kuley, E., Ucar, Y. and Ozogul, F. (2015). Antimicrobial impacts of essential oils on food borne-pathogens. Recent Patents on Food, Nutrition & Agriculture, 7(1): 53–
Parvazi, S., Sadeghi, S., Azadi, M., Mohammadi, M., Arjmand, M., Vahabi, F., et al. (2016). The effect of aqueous extract of cinnamon on the metabolome of plasmodium falciparum using 1hnmr spectroscopy. Hindawi Publishing Corporation. Journal of Tropical Medicine. 2016: 1- 5.
Pathania, R., Khan, H., Kaushik, R. and Khan, M.A. (2019). Essential oil nanoemulsions and their antimicrobial and food applications. Current Research in Nutrition and Food Science Journal, 6: 626-643.
Seeniva San, P., Manickkam, J. and Savarimuthu, I. (2006). In vitro antibacterial activity of some plants essential oils MBC. Complementary and Alternative Medicine, 6: 147.
Solans, C., Esquena, J., Forgiarini, A.M., Uson, N., Morales, D. andIzquierdo P (2003). Nanoemulsions: formation, properties and Journal Surface Science, 109: 525-554.
Tian, B., Wang, Y., Wang, T., Mao, L., Lu, Y., Wang, H. and Feng, Z. (2019). Structure and functional properties of antioxidantnanoemulsions prepared with tea polyphenols andsoybean protein isolate. Journal of Oleo Science, 68: 689-697.
Tohidi, B., Rahimmalek, M. and Arzani, A. (2017). Essential oil composition, total phenolic, flavonoid contents, and antioxidant activityof thymus species collected from different regions of Iran. Food Chemistry, 220: 153–161.
Vidanagamage, S.A., Pathiraje, P.M.H.D. and Perera, O.D.A.N. (2016). Effects of cinnamon (cinnamomum verum) extract on functional properties of butter. Procedia Food Science, 6: 136–142.
Xu, J., Zhou, F., Ji, B.P., Pei, R.S. and Xu, N. (2008). The antibacterial mechanismof carvacrol and thymol against Escherichia coli. Letters in Applied Microbiology, 47: 174-179.
Xue, J. and Zhong, Q. (2014). Thyme essential oil nanoemulsions coemulsified by sodium caseinate and lecithin. Journal Agriculture Food Chemistry, 62: 9900–9907.
