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In this study, the antibacterial effect of essential oil of tarragon (Artemisia dracunculus) on Staphylococcus aureus and Escherichia coli was evaluated in culture media and Iranian white cheese.
The tarragon essential oil (EO) obtained by the steam distillation method and its antibacterial activity was evaluated in 96-well microtiter plates contai...
Citations
... Furthermore, numerous common herbs traditionally used have both antioxidant and antimicrobial activities [13,15,16]. Herb cheese commonly may include green chili pepper [17], hot pepper [18], Jalapeno red pepper [19], pepper, parsley, dill [20], black peppercorns [21], horseradish [22], ginger, clove, and thyme essential oils [23], black cumin [24], caraway [25] parsley and ginger essential oil [26], tarragon essential oil [27], nutmeg, basil, majoran and oregano essential oil [28], garlic [29], wild onion [30], and tomato powder [31]. ...
In this study, an Artificial Neural Network (ANN) model is used to solve the complex task of producing fresh cheese with the desired quality parameters. The study focuses on kombucha fresh cheese samples fortified with ground wild thyme, supercritical fluid extract of wild thyme, ground sage and supercritical fluid extract of sage and optimizes the parameters of chemical composition , antioxidant potential and microbiological profile. The ANN models demonstrate robust generalization capabilities and accurately predict the observed results based on the input parameters. The optimal neural network model (MLP 6-10-16) with 10 neurons provides high r2 values (0.993 for training, 0.992 for testing, and 0.992 for validation cycles). The ANN model identified the optimal sample, a supercritical fluid extract of sage, on the 20th day of storage, showcasing specific favorable process parameters. These parameters encompass dry matter, fat, ash, proteins, water activity , pH, antioxidant potential (TP, DPPH, ABTS, FRAP), and microbiological profile. These findings offer valuable insights into producing fresh cheese efficiently with the desired quality attributes. Moreover, they highlight the effectiveness of the ANN model in optimizing diverse parameters for enhanced product development in the dairy industry.
... These studies have determined that the proliferation of E. coli in milk and dairy products during manufacturing processes occurs in the early stages of processing, depending on the pH, temperature, and type of starter culture employed. Typically, once the population reaches high concentrations, it is difficult to inhibit its continued presence during storage [14][15][16][17][18][19][20][21][22][23][24]. ...
This study aimed to evaluate the effectiveness of pH control, water activity (Aw), and the addition of lactic acid bacteria (LAB) on the proliferation of Escherichia coli in the curd during the manufacturing of Chihuahua cheese. Milk proved to be an excellent culture medium for E. coli, allowing it to develop at concentrations up to 109 cfu/g. However, the presence of LAB, the pH control, Aw, and especially the use of the Cheddarization process during the Chihuahua cheese production proved to be important obstacles that inhibited the proliferation of E. coli under the conditions studied. Moreover, reducing the water activity of the curd as quickly as possible is presented as the most powerful tool to inhibit the development of E. coli during the Chihuahua cheese-making process.
... In this study, the observed MIC for E. coli and S. aureus were 2.5 and 1.25 mg/mL, respectively. They further reported that all the EO concentrations for each tested bacterium reduced bacterial count in cheese samples compared to the control (23). Similarly, Mohammadi et al (24) confirmed the anti-quorum sensing and anti-biofilm activities of the A. dracunculus EO on S. aureus and Salmonella enterica serovar Typhimurium. ...
Background: This study investigated the antibacterial properties of four types of tarragon (Artemisia dracunculus) extracts against two caries contributing bacteria, namely, Streptococcus mutans and Streptococcus sobrinus. Methods: The extracts of A. dracunculus were prepared using n-hexane, ethyl acetate, methanol, and water solvents. In addition, the diameter of inhibition zones, minimum inhibitory concentrations (MICs), and minimum bactericidal concentrations (MBCs) were determined, and finally, MTT (tetrazolium-based colorimetric assay) was used to analyze the cytotoxic effects of the extracts. Results: The well-diffusion method showed the antibacterial property of four tested extracts against bacteria. Methanol and water extracts made the highest inhibition zone diameters (P<0.001). This was true for both tested bacteria. The mIC of the methanol, water, n-hexane, and ethyl acetate extracts were 0.78, 1.5, 3.1, and 1.5 mg/mL, as well as 0.78, 0.78, 1.5, and 1.5 mg/mL against S. mutans and S. sobrinus, respectively. The half-maximal inhibitory concentration (IC50) values for methanolic, aqueous, ethyl acetate, and n-hexane extracts were 0.78, 0.78, 1.56, and 3.12 mg/mL, respectively. Conclusions: The results provided a rational reason for the traditional use of A. dracunculus extracts against anti-caries-related bacteria. The methanolic extract demonstrated better activity, thus methanol can probably extract a wider range of plant compounds with antibacterial effects.
... A. annua L. is a polyphenols-reach plant with antimalarial effects that grows in various geographical and soil pH conditions 47 . Another member of the Asteraceae Family, A.dracunculus has demonstrated larvicidal, antimicrobial, anticancer, and anti-inflammatory effects 48,49 . In addition, Artemisia sieberi has exhibited antimicrobial, antifungal, larvicidal, and insecticidal traits [50][51][52] . ...
Aedes aegypti and Anopheles stephensi have challenged human health by transmitting several infectious disease agents, such as malaria, dengue fever, and yellow fever. Larvicides, especially in endemic regions, is an effective approach to the control of mosquito-borne diseases. In this study, the composition of three essential oil from the Artemisia L. family was analyzed by Gas Chromatography-Mass Spectrometry. Afterward, nanoliposomes containing essential oils of A. annua, A. dracunculus, and A. sieberi with particle sizes of 137 ± 5, 151 ± 6, and 92 ± 5 nm were prepared. Besides, their zeta potential values were obtained at 32 ± 0.5, 32 ± 0.6, and 43 ± 1.7 mV. ATR-FTIR analysis (Attenuated Total Reflection-Fourier Transform InfraRed) confirmed the successful loading of the essential oils. Moreover, The LC 50 values of nanoliposomes against Ae. aegypti larvae were 34, 151, and 197 µg/mL. These values for An.stephensi were obtained as 23 and 90, and 140 µg/mL, respectively. The results revealed that nanoliposomes containing A. dracunculus exerted the highest potential larvicidal effect against Ae. aegypti and An. stephensi, which can be considered against other mosquitoes.
... In the study conducted by Petrosyan et al. [98], the data showed that the tarragon essential oils exhibited stronger antimicrobial effects against grampositive bacteria and yeasts than against gram-negative ones. Furthermore, in their studies, Raeisi et al. [99] reported that S. aureus is more sensitive than E. coli to tarragon essential oil. Reza Sharafati Chaleshtori et al. [100], in their studies about the "the evaluation of the antibacterial and antioxidant activity of tarragon (Artemisia Dracunculus L.) essential oil and its chemical composition", determined that the essential oil exhibited different degrees of inhibitory activity against the growth of the tested bacterial strains. ...
Due to the emergence of antibiotic-resistant pathogens, the need to find new, efficient antimicrobial agents is rapidly increasing. Therefore, in this study, we report the development of new biocomposites based on zinc-doped hydroxyapatite/chitosan enriched with essential oil of Artemisia dracunculus L. with good antimicrobial activity. Techniques such as scanning electron microscopy (SEM), X-ray diffraction (XRD), energy dispersive X-ray spectroscopy (EDX) and Fourier transform infrared spectroscopy (FTIR) were used in order to evaluate their physico-chemical properties. Our studies revealed that biocomposite materials with nanometric dimension and homogeneous composition could be obtained through an economic and cost-effective synthesis method. The biological assays demonstrated that ZnHA (zinc-doped hydroxyapatite), ZnHACh (zinc-doped hydroxyapatite/chitosan) and ZnHAChT (zinc-doped hydroxyapatite/chitosan enriched with essential oil of Artemisia dracunculus L.) did not exhibit a toxic effect on the cell viability and proliferation of the primary osteoblast culture (hFOB 1.19). Moreover, the cytotoxic assay also highlighted that the cell morphology of the hFOB 1.19 was not altered in the presence of ZnHA, ZnHACh or ZnHAChT. Furthermore, the in vitro antimicrobial studies emphasized that the samples exhibited strong antimicrobial properties against Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Candida albicans ATCC 10231 microbial strains. These results are encouraging for the following development of new composite materials with enhanced biological properties that could promote the osteogenic process of bone healing and also exhibit good antimicrobial properties.
... It was reported that clove oil more effective against Salmonella enteritidis in full-fat cheese than in cheese slurry Burt (2004). Raeisi et al. (2012) reported that Artemisia dracunculus can be used to inhibit the growth of Staphylococcus aureus and Escherichia coli in cheese. ...
Preservation of food has always been emphasized as one of the essential aspects in food sectors since ancient times as milk and milk products are perishable in nature. Several preservation methods are, therefore, practiced to make the products safe and to enhance their shelf life. The thermal treatments (such as pasteurization, sterilization etc.) are the largely used methods for enhancing the shelf life of milk and milk products. The other means of preservation of dairy products include chilling, freezing, drying, fermentation, salting, smoking, addition of chemical preservatives like BHA, BHT, sorbic acid, benzoic acid etc. The above mentioned processes are limited by their adverse effects either on nutritional value or on human health. The demand for fresh products, free from any harmful additives and minimally processed is, therefore, increased. This necessitated the use of some newer preservation technologies. Studies revealed that emerging technologies like membrane processing, high hydrostatic pressure, pulse electric field, ultraviolet radiation, ultrasonication, ohmic heating, microwave treatment can be considered as the promising technologies for enhancing the shelf life of dairy products without causing drastic changes in sensory and nutritional properties of the products. In addition to these newer processing technologies, preservatives from natural ingredients like extract or essential oils from spices and herbs have also introduced a new way of preservation.
... The studies reported that nanoemulsion has extensive bactericidal and virucidal potentials, and biocidal concentrations are nontoxic to the mucous membrane and the gastrointestinal tract [39,40]. Some other studies reported in food applications that EO can be applied as a preservative to control the bacterial growth, in cheese and beef burgers [41,42]. According to the present study, clove bud EO nanoemulsion with droplets of mean diameter 77.7 nm showed remarkable inhibitory effects on Gram-positive and Gram-negative bacterial food pathogens at very high dilutions. ...
Nanoemulsions formulated using materials of the highest food grade are receiving significant attention in various industries, especially food-based applications. Food-grade nanoemulsions are suitable for delivering bioactive molecules and their bioavailability, encapsulation, and protection. The present study aimed to extract essential oil (EO) from clove bud and formulate food-grade nanoemulsions. Furthermore, it investigated antioxidant and antimicrobial efficacy of nanoemulsions against foodborne pathogens. The present study found that the extracted clove bud EO is enriched with polyphenols and consists of 59 bioactive compounds from various chemical groups such as alcohol, aldehyde, esters, benzenes, carboxylic acid, esters, fatty acids, and nitrogen compounds. Among the bioactive compounds, methyl eugenol was identified as a major compound. Clove bud EO nanoemulsion antioxidant and noncytotoxic results suggest that this material could help develop promising antibacterial agents for food-based applications. The formulated nanoemulsion consisting of droplets of a mean diameter of 77.7 nm exhibits significant inhibitory and bactericidal action on Gram-positive and Gram-negative food pathogens. It is still essential to conduct more studies on the effects of food spoilage and poisoning bacteria and the mechanisms of their actions.
... Therefore, this EO was classified in the active category that can be a good alternative to synthetic larvicides [12]. Furthermore, A. dracunculus EO also possesses anti-inflammatory, anticancer, antifungal, and antibacterial effects [13,14]. ...
Objective
Microbial infections and mosquito-borne diseases such as malaria, with 627 k deaths in 2020, are still major public health challenges.
Results
This study prepared nanoemulsion and nanogel containing Artemisia dracunculus essential oil. ATR-FTIR analysis (Attenuated Total Reflection-Fourier Transform InfraRed) confirmed the successful loading of the essential oil in nanoemulsion and nanogel. LC50 values (Lethal Concentration 50%) of nanogel and nanoemulsion against Anopheles stephensi larvae were obtained as 6.68 (2–19 µg/mL) and 13.53 (7–25 µg/mL). Besides, the growth of Staphylococcus aureus after treatment with 5000 μg/mL nanogel and nanoemulsion was reduced by ~ 70%. However, about 20% growth of Pseudomonas aeruginosa was reduced at this dose. Considering the proper efficacy of the nanogel as a larvicide and proper antibacterial effect against S. aureus , it could be considered for further investigations against other mosquitoes’ larvae and gram-positive bacteria.
... This could be attributed to chitosan films having less antibacterial activity as an amino group is less available on chitosan ( Coma et al. 2002;Cagri et al. 2004;Beverlya et al. 2008). Several previous studies (Raeisi et al. 2012;Shahbazi et al. 2015;Ehsani et al. 2016) have confirmed the above finding. Nevertheless, chitosan films may have antagonistic, synergistic, or additive effects based on the type of antimicrobial agent and microorganism. ...
This article studies the potential use of the Rosemarry (REO) microemulsion with/without chitosan to assess the growth inhibition of Gram-positive and Gram-negative pathogenic bacteria represented by Listeria monocytogenes and Escherichia coli. The chicken samples were divided into four groups after inoculation of E. coli and L. monocytogenes separately: control group (without treatment), 1% chitosan nanoparticle treatment group, 0.5% REO microemulsion treatment group, and 0.5% REO + 1% chitosan microemulsion treatment group. Chicken samples were dipped into the treatments for 15 days of refrigerated storage at 4°C. All groups were kept refrigerated, and bacterial counts were taken on days 0, 1, 3, 6, 9, 12 and 15. Chitosan nanoparticle and REO microemulsion with/without chitosan were spherical shape and showed a narrow size distribution of 23.98 ± 0.83, 34.24 ± 2.2 and 28.01 ± 1.36 nm with a polydispersity index (PDI) of 0.86, 0.33 and 0.54, respectively indicating that greater homogeneity was achieved. REO chitosan microemulsion has 12 components detected by GC-Mass as follows: pinene (22.21%), borneol (21.32%), 1-(4-methoxyphenyl) ethanoneoxime (3.48%), oxocamphor (0.49%), camphor (2.99%), limonene (0.29%), cis-linalool oxide (0.87), 2-(5-chloro-methoxyphenyl) pyrrole (2.19%), homofarnesol (0.27%), levoverbenone (0.45%), peruviol (0.73%) and campesterol (1.22%). The results showed a substantial reduction in L. monocytogenes and E. coli count in all treatment groups when compared to the control group, with the greatest inhibitory efficacy in the 0.5% REO chitosan microemulsion group. A favorable effect of chitosan treatment on chicken acceptability during refrigerated storage was reported, with an improvement in the sensory qualities of the products. Thus, REO chitosan microemulsion is advised to be used in chicken to enhance resistance to harmful microorganisms. © 2022 Friends Science Publishers
... (20) Discusión Se ha reportado que las bacterias Gram negativas como E. coli, presentan mayor resistencia a los extractos de origen vegetal y aceites esenciales que las bacterias Gram-positivas como S. aureus. (21) Este fenómeno es debido a la presencia de una membrana externa en los Gram-negativos, (22) constituida por lipopolisacáridos y lipoproteínas ancladas al peptidoglicano junto a porinas (grandes proteínas integrales de membrana), que conforman una barrera selectiva que permiten el paso de los solutos hidrofílicos. (23) Los lipopolisacáridos las hacen impermeables a los solutos lipofílicos, (24) lo que bloquea la penetración y acumulación de aceites esenciales en la membrana de la célula. ...
Introduction: Indiscriminate use of antibiotics for the treatment of bacterial infections
has led to the emergence of resistant bacterial strains, which has motivated the search
for alternatives for their control, such as the use of plant extracts that have shown
potential as bactericides, e.g. Chenopodium quinoa Willd. and Artemisia dracunculus
L, which are commercially cultivated in Colombia and neighboring countries.
Objectives: To define the antibacterial activity of extracts from C. quinoa (quinoa)
seeds and A. dracunculus (Russian tarragon) leaves.
Methods: Extraction from C. quinoa seeds and A. dracunculus leaves was carried out
by maceration at room temperature. The solvents used were methanol, hexane, and
ethyl acetate. The three extracts obtained were tested against Staphylococcus aureus
ATCC® 6538™ and Escherichia coli ATCC® 25922™ by well diffusion, minimum inhibitory
concentration (MIC), and minimum bactericidal concentration (MBC) methods.
Results: The methanolic extract of A. dracunculus at a concentration of 0.02 g/ml,
generated average inhibition haloes of 30.67 mm for E. coli and 32 mm for S. aureus.
At the same concentration, the methanolic extract of C. quinoa generated average
inhibition haloes of 28.33 mm for S. aureus and 30 mm for E. coli. The strains of both
bacteria showed high sensitivity (0.01 g / ml) to the A. dracunculus extract. For the C.
quinoa extract, the strains of S. aureus (0.05 g / ml) and E. coli (0.1 g / ml) showed
low sensitivity.
Conclusions: The MIC and MBC of the methanolic extracts of both plants were the same,
which classifies their activity as bactericidal against the strains of the microorganisms
evaluated. The extract of A. dracunculus shows greater potential since the
microorganisms displayed high sensitivity to it.
Key words: antibacterial; microbial sensitivity tests; plant extracts; Chenopodium
quinoa Willd; Artemisia dracunculus L.
