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1 - Evaluation of the effect of Salvia chorassanica essential oil nanoemulsion on reducing mold decay of strawberry fruit after harvest
Mohsen Vazifedoost Azam mehraban zohreh didar Mohammad Hossein Haddadkhodaparast Masoumeh Mehraban Sang Atash
10.30495/jfm.2022.1919927.1697

In recent years, due to the harmful effects of toxins and chemical preservatives on human health, the tendency to use natural antimicrobial compounds such as essential oils have been increased. In this study, nanoemulsion of Salvia chorassanica essential oil was prepare More

In recent years, due to the harmful effects of toxins and chemical preservatives on human health, the tendency to use natural antimicrobial compounds such as essential oils have been increased. In this study, nanoemulsion of Salvia chorassanica essential oil was prepared by ultrasound method and its antifungal activity against three molds of strawberry rot (A. niger, B. cinere and R. stolonifer) was investigated and compared with thiabendazole fungicide. In addition, the potential of these compounds to reduce mold decay of strawberry fruit during 12 days refrigerated after coating was evaluated. The results showed that the nanoemulsion of essential oil had more antifungal activity and the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of the essential oil nanoemulsion were lower than the thiabendazole. Nanoemulsion treatment of essential oil at a concentration of 12.5 µl / ml on the surface of strawberries was able to delay the growth of A. niger spores for 6 days and B.cinere ، R. stolonifer spores for 9 days. Also, application of nanoemulsion coating of S. chorasanica essential oil and thiabendazole fungicide with a concentration of 25 µl / ml on strawberry surface, unlike control samples without coating, were showed no mold growth until the end of the 12th day. Therefore, nanoemulsion of S. chorasanica essential oil can be suggested as a suitable alternative to the fungicide thiabendazole. Manuscript profile
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2 - Evaluation of anti-biofilm effect of aqueous-alcoholic extract of black pepper in vitro and food model
saeed akbari zohreh didar Mohsen Vazifedoost Bahare Hajirostamloo Mahnaz Mohtashami
10.30495/jfm.2022.1942825.1738

The present study aimed to investigate the chemical composition of black pepper (Piper nigrum) aqueous-alcoholic extract and focus on its possible anti-biofilm activity against the two bacteria Bacillus subtilis and Pseudomonas aeruginosa in vitro and in simulated condi More

The present study aimed to investigate the chemical composition of black pepper (Piper nigrum) aqueous-alcoholic extract and focus on its possible anti-biofilm activity against the two bacteria Bacillus subtilis and Pseudomonas aeruginosa in vitro and in simulated conditions of the food model. Chemical analysis was used to identify the chemical composition of black pepper extract by mass spectrometry gas chromatography (GC - MS). The anti-biofilm activity of black pepper was measured using an automatic ELISA reader at 570 nm wavelength. The GC - MS analysis results indicated that the major compounds in black pepper extract include d-3-Carene (20.69%), Limonene (18%), Caryophyllene (17.90%) and b-Pinene (10.52%). According to the results in this study, black pepper aqueous- alcoholic extract with a 50% concentration had the highest effect in preventing the biofilm formation of both bacteria In addition, there was no significant difference between black pepper extract (50%) and peracetic acid 0/5% in the antibiofilm activity. There was also no significant difference in the type of bacterial growth media (TSB culture and fish extract) on bacterial biofilm formation in the presence of black pepper extract. Manuscript profile
Open Access Article
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3 - Evaluation of antimicrobial activity of macroemulsion and nanoemulsion of Salvia chorassanica essential oil against pathogenic and food spoilage microorganisms
azam mehraban Mohsen Vazifedoost zohreh didar Mohammad Hossein Haddadkhodaparast Masoumeh Mehraban Sang Atash
10.30495/jfm.2022.683630

In this study, the GC-MS method identified chemical compounds of Salvia chorasanica essential oil. Then, a nanoemulsions of essential oil was prepared by ultrasound method, and DLS evaluated the stability of its particle size during two weeks of storage at room temperat More

In this study, the GC-MS method identified chemical compounds of Salvia chorasanica essential oil. Then, a nanoemulsions of essential oil was prepared by ultrasound method, and DLS evaluated the stability of its particle size during two weeks of storage at room temperature. The microdilution method investigated the antimicrobial activity of macroemulsion and nanoemulsion of S. chorasanica essential oil against six pathogenic bacteria and three food spoilage molds. The results showed that the essential oil had 20 different chemical compositions. The particle size of the nanoemulsion increased from 91.83 to 193.61 nm during two weeks. The nanoemulsion form of the essential oil had a higher antimicrobial effect than its macroemulsion against all the studied microorganisms. Also, the antimicrobial activity of macroemulsion and nanoemulsion of essential oil on gram-positive bacteria was more than on gram-negative. Among the pathogenic bacteria, the gram-positive bacterium Bacillus cereus indicated the highest sensitivity to the nanoemulsion of essential oil and had the lowest MIC, 3.125 µl/ml. In addition, MIC and MFC of essential oil nanoemulsion against all three molds were determined to be 6.25 µl/ml and 12.5 µl/ml, respectively. Thus, a lower effective concentration of essential oil in the form of nanoemulsion will be required to control food microorganisms and prevent the effects of high concentrations of essential oil. Manuscript profile

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