Physicochemical Characteristics of Nanoliposome Garlic (Allium sativum L.) Essential Oil and Its Antibacterial Effect on Escherichia coli O157:H7

نویسندگان
Akhondzadeh Basti , A. ID 1
Khanjari, A. ID 2
Tavakkoly Bazzaz, J. ID 3
Mohammadkhan , F. ID 4
Vanaki , E. ID 5
Zabihi , A. ID 6
Amoabediny , G. ID 7
Hajjar Bargh, A. ID 8

1 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

2 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

3 Department of Medical Genetics, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran

4 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

5 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

6 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

7 Department of Chemical Engineering, Faculty of Engineering, University of Tehran, Tehran, Iran

8 Department of Food Sciences and Technology, Faculty of Food Sciences, Islamic Azad University, Science and Research Branch, Tehran, Iran

doi
چکیده

Background: Escherichia coli O157:H7 is a Gram-negative and facultative anaerobic food-borne bacterial pathogen. The major purpose of this study was to evaluate physicochemical characteristics of nanoliposome garlic Essential Oil (EO) and its antibacterial effect on E. coli O157:H7. Methods: Nanoliposome garlic EO was prepared by ethanol injection method and its physicochemical ...

کلیدواژه‌ها
Garlic, Anti-Bacterial Agents, Nanotechnology