Raeisi, Mojtaba, Haji Mohammadi, Bahador, Mehdinejad, Negin (2026). Antimicrobial and Antioxidant Effects of Emulsions and Nanoemulsions of S. officinalis, P. anisum, D. moldavica, and S. aromaticum Against Foodborne Bacteria. , 28(3), 615-631. doi: 10.48311/jast.2026.16874
Mojtaba Raeisi; Bahador Haji Mohammadi; Negin Mehdinejad. "Antimicrobial and Antioxidant Effects of Emulsions and Nanoemulsions of S. officinalis, P. anisum, D. moldavica, and S. aromaticum Against Foodborne Bacteria". , 28, 3, 2026, 615-631. doi: 10.48311/jast.2026.16874
Raeisi, Mojtaba, Haji Mohammadi, Bahador, Mehdinejad, Negin (2026). 'Antimicrobial and Antioxidant Effects of Emulsions and Nanoemulsions of S. officinalis, P. anisum, D. moldavica, and S. aromaticum Against Foodborne Bacteria', , 28(3), pp. 615-631. doi: 10.48311/jast.2026.16874
Raeisi, Mojtaba, Haji Mohammadi, Bahador, Mehdinejad, Negin Antimicrobial and Antioxidant Effects of Emulsions and Nanoemulsions of S. officinalis, P. anisum, D. moldavica, and S. aromaticum Against Foodborne Bacteria. , 2026; 28(3): 615-631. doi: 10.48311/jast.2026.16874

Antimicrobial and Antioxidant Effects of Emulsions and Nanoemulsions of S. officinalis, P. anisum, D. moldavica, and S. aromaticum Against Foodborne Bacteria

Journal of Agricultural Science and Technology
Article 11, Volume 28, Issue 3, May and June 2026, Pages 615-631    PDF (643.46 K)
Document Type: Original Research
DOI: 10.48311/jast.2026.16874
Authors
Mojtaba Raeisi* 1; Bahador Haji Mohammadi1; Negin Mehdinejad2
1Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Islamic Republic of Iran.
2Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
Abstract
Due to their antimicrobial and antioxidant properties, essential oils are used as natural preservatives. The purpose of this study was to investigate the chemical composition, antioxidant properties, and antimicrobial activity of emulsion and nano-emulsion forms of Salvia officinalis, Pimpinella anisum, Dracocephalum moldavica, and Syzygium aromaticum essential oils. The agar well-diffusion assay results obtained from the experiment suggested that nano-emulsion of Dracocephalum moldavica essential oil had the maximum antimicrobial activity against the pathogenic microorganisms drawn in the experiment. The inhibition zone diameters of the nanoemulsion of this essential oil against Shigella dysenteriae, Salmonella Typhimurium, Pseudomonas aeruginosa, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Bacillus cereus were 11.0, 11.8, 13.0, 13.1, 13.1, 13.6, and 14.1 mm, respectively. In contrast, the inhibition zone diameters of this essential oil against S. dysenteriae, S. Typhimurium, P. aeruginosa, S. aureus, L. monocytogenes, E. coli, and B. cereus were 9.6, 10.3, 10.8, 11.8, 11.3, 11.1, and 11.2 mm, respectively. The major components of Dracocephalum moldavica essential oil included geraniol (27.24%), geranial (10.75%), alpha-copaene (8.16%), alpha-pinene (7.37%), carvacrol (7.41%), limonene (6.86%), and nerol (6.45%). The nanoemulsion form possessed a significantly greater antioxidant potential compared to their emulsion form. Also, the nanoemulsions exhibited significantly lower IC50 compared to the emulsions. The nanoemulsion form of D. moldavica had the lowest IC50 and EC50 values of 22.1 and 4.51 µg mL-1, respectively.


Keywords
Antioxidant activity; Dracocephalum moldavica; Essential oil
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