Evaluation of the Antimicrobial Effects of Garlic Essential Oil and Nanoemulsion on Bacteria Isolated from Food Products
Subject Areas : Experimental Studies
Asma Azizabadi
1
,
Ashraf Kariminik
2
*
1 - Department of Microbiology, KeC., Islamic Azad University, Kerman, Iran
2 - Department of Microbiology, KeC., Islamic Azad University, Kerman, Iran
Keywords: Garlic essential oil, nanoemulsion, antibacterial effects, food products,
Abstract :
Given the increasing need to preserve the quality and stability of perishable products, the use of essential oils and their nanoemulsions has gained attention as innovative strategies for enhancing microbial stability. This study aimed to compare the antibacterial effects of garlic essential oil and its nanoemulsion on pathogenic bacteria and to assess the potential application of garlic essential oil nanoemulsions in the food industry. Garlic essential oil was extracted through steam distillation, and its chemical composition was identified using chromatography. The nanoemulsion of garlic essential oil was prepared using the homogenization method. The antibacterial effects of both garlic essential oil and its nanoemulsion were evaluated against five bacterial strains Escherichia coli, Salmonella enterica, Pseudomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes using the microtiter plate method. The main components of the essential oil were diallyl disulfide, trisulfide di-2-propenyl, dipropyl disulfide, and diallyl sulfide. Compared to the crude essential oil, the nanoemulsion exhibited stronger antibacterial effects at lower concentrations. The garlic nanoemulsion was significantly more effective in inhibiting bacterial growth, particularly against Listeria monocytogenes and Salmonella enterica. Furthermore, the results indicated that the nanoemulsion significantly reduced the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) compared to the crude essential oil. This study demonstrates that garlic essential oil nanoemulsions, due to their higher stability and stronger antibacterial properties, are a promising alternative to chemical preservatives in the food industry. Garlic nanoemulsions can serve as an effective natural system for maintaining the quality and safety of food products.