Export file:

Format

  • RIS(for EndNote,Reference Manager,ProCite)
  • BibTex
  • Text

Content

  • Citation Only
  • Citation and Abstract

Antibacterial efficacy of garlic oil nano-emulsion

Department of Pharmaceutics, Faculty of Pharmacy, Northern Border University, Rafha, Kingdom of Saudi Arabia

Garlic oils have promising possibilities for a wide range of applications in the food and pharmaceutical industries. Their widespread utilization is limited as they are lipophilic and highly volatile. Furthermore, they also possess strong odor and low physicochemical stability. Therefore, the present study aims to investigate the characteristics of garlic oil nano-emulsion through investigating its antibacterial activity. The emulsion was prepared and the size distribution and zeta potential of the nanoparticles were investigated using a Nicomp Z3000 particle size analyzer. S. aureus and E. coli specimens were impregnated with garlic oil and garlic oil nano-emulsions. The results indicated that the mean particle diameter was 36.3 nm, polydispersity index was 0.527, and average zeta potential was −26.23 mV. Garlic oil nano-emulsion was more effective against S. aureus than E. coli. Moreover, the antibacterial activity of garlic oil nano-emulsion was lower than regular garlic oil. The study concluded that modifications are to be made with respect to particle size, concentration, and zeta potential.
  Figure/Table
  Supplementary
  Article Metrics

References

1. Adorjan B, Buchbauer G (2010) Biological properties of essential oils: An updated review. Flavour Fragrance J 25: 407–426.    

2. Alboofetileh M, Rezaei M, Hosseini H, et al. (2014) Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens. Food Control 36: 1–7.    

3. Bilia AR, Guccione C, Isacchi B, et al. (2014) Essential oils loaded in nanosystems: A developing strategy for a successful therapeutic approach. J Evidence-Based Complementary Altern Med.

4. Pesavento G, Calonico C, Bilia AR, et al. (2015) Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against S. aureus and Listeria monocytogenes in beef meatballs. Food Control 54: 188–199.

5. Arranz E, Jaime L, de las Hazas ML, et al. (2015) Supercritical fluid extraction as an alternative process to obtain essential oils with anti-inflammatory properties from marjoram and sweet basil. Ind Crops Prod 67: 121–129.    

6. Sobral MV, Xavier AL, Lima TC, et al. (2014) Antitumor activity of monoterpenes found in essential oils. Sci World J.

7. Yen HF, Hsieh CT, Hsieh TJ, et al. (2015) In vitro anti-diabetic effect and chemical component analysis of 29 essential oils products. J Food Drug Anal 23: 124–129.    

8. Petropoulos S, Fernandes Â, Barros L, et al. (2018) Antimicrobial and antioxidant properties of various Greek garlic genotypes. Food Chem 245: 7–12.    

9. El-Sayed HS, Chizzola R, Ramadan AA, et al. (2017) Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water-based delivery systems. Food Chem 221: 196–204.    

10. Dixit S, Dubey AK (2017) Medicinal properties of garlic (Allium sativum L): A review. HortFlora Res Spectrum 6: 66–68.

11. Chan JYY, Yuen ACY, Chan RYK, et al. (2013) A review of the cardiovascular benefits and antioxidant properties of allicin. Phytother Res 27: 637–646.    

12. Fahmy SA, Mamdouh W (2018) Garlic oil-loaded PLGA nanoparticles with controllable size and shape and enhanced antibacterial activities. J Applied Polym Science 135: 46133.    

13. Sha R, Wu Y, Cai C, et al. (2017) Preparation of a Nanoscale Garlic Oil Microemulsion and Its Antioxidant Activity. Nanosci Nanotechnol Lett 9: 123–133.    

14. Morsy MK, Khalaf HH, Sharoba AM, et al. (2014) Incorporation of essential oils and nanoparticles in pullulan films to control foodborne pathogens on meat and poultry products. J Food Science 79.

15. Ragavan G, Muralidaran Y, Sridharan B, et al. (2017) Evaluation of garlic oil in nano-emulsified form: Optimization and its efficacy in high-fat diet induced dyslipidemia in Wistar rats. Food Chem Toxicol 105: 203–213.    

16. Fornaguera C, Dols-Perez A, Caldero G, et al. (2015) PLGA nanoparticles prepared by nano-emulsion templating using low-energy methods as efficient nanocarriers for drug delivery across the blood–brain barrier. J Controlled Release 211: 134–143.    

17. Swathy JS, Mishra P, Thomas J, et al. (2018) Antimicrobial potency of high-energy emulsified black pepper oil nanoemulsion against aquaculture pathogen. Aquaculture 491: 210–220.    

18. Satyal P, Craft JD, Dosoky NS, et al. (2017) The chemical compositions of the volatile oils of garlic (Allium sativum) and wild garlic (Allium vineale). Foods 6: 63.    

19. Ibrahim M, Kainulainen P, Aflatuni A, et al. (2012) Adams, Rp Identification of Essential Oil Components by Gas Cromatography. Alternative Control of Anthracnose During Post-Harvesting of Guavas "Paluma" Simulating Storage and Marketing, 42.

20. Prylutskyy YI, Buchelnikov AS, Voronin DP, et al. (2013) C 60 fullerene aggregation in aqueous solution. Phys Chem Chem Phys 15: 9351–9360.    

21. Rojas-Graü MA, Raybaudi-Massilia RM, Soliva-Fortuny RC, et al. (2007) Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biol Technol 45: 254–264.    

22. Douiri L, Boughdad A, Assobhei O, et al (2013) Chemical composition and biological activity of Allium sativum essential oils against Callosobruchus maculatus. IOSR J Environ Sci Toxicol Food Technol 3: 30–36.    

23. Radulović NS, Miltojević AB, Stojković MB, et al (2015) New volatile sulfur-containing compounds from wild garlic (Allium ursinum L., Liliaceae). Food Res Int 78:1–10.    

24. Motsei ML, Lindsey KL, Van Staden J, et al. (2003) Screening of traditionally used South African plants for antifungal activity against Candida albicans. J Ethnopharmacol 86: 235–241.    

25. Wencui Z, Qi Z, Ying W, et al. (2015) Preparation of solid lipid nanoparticles loaded with garlic oil and evaluation of their in vitro and in vivo characteristics. Eur Rev Med Pharmacol Sci 19: 3742–3750.

26. Wu Y, Luo Y, Wang Q (2012) Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid-liquid dispersion method. LWT-Food Science Technol 48: 283–290.    

27. Acevedo-Fani A, Salvia-Trujillo L, Rojas-Graü MA, et al. (2015) Edible films from essential-oil-loaded nanoemulsions: Physicochemical Characterization Antimicrobial Properties. Food Hydrocolloids 47: 168–177.    

28. Córdoba LJP, Sobral PJ (2017) Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds. J Food Eng 213: 47–53.    

29. Hasssanzadeh H, Alizadeh M, Bari MR (2018) Formulation of garlic oil-in-water nanoemulsion: Antimicrobial and physicochemical aspects. IET Nanobiotechnol 12: 647–652.    

30. Pérez-Córdoba LJ, Norton IT, Batchelor HK, et al. (2017) Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. Food Hydrocolloids 74: 544–559.

31. Johnson M, Olaleye ON, Kolawole OS (2016) Antimicrobial and Antioxidant Properties of Aqueous Garlic (Allium sativum) Extract against S. aureus and Pseudomonas aeruginosa. Br Microbiol Res J 14: 1–11.

32. Zheng HM, Li HB, Wang DW, et al. (2013) Preparation methods for monodispersed garlic oil microspheres in water using the microemulsion technique and their potential as antimicrobials. J Food Science 78.

© 2019 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution Licese (http://creativecommons.org/licenses/by/4.0)

Download full text in PDF

Export Citation

Article outline

Show full outline
Copyright © AIMS Press All Rights Reserved