Effects of Cuminum cyminum L. essential oil and its nanoemulsion on oxidative stability and microbial growth in mayonnaise during storage.

ABSTRACT: The present study aimed to investigate the effects of Cuminum cyminum L. essential oil (CEO) and its nanoemulsion (CEON) on oxidative stability and microbial growth of mayonnaise during storage. The GC analysis indicated that Cuminaldehyde (27.99%), o-Cymene (17.31%), γ-Terpinen (16.67%), and β-Pinene (9.35%) were the major components of CEO, respectively. The assessments of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) showed that Escherichia coli ATCC 25922 (MBC_CEO = 12 and MBC_CEON = 6 mg/mL) was the most resistant bacteria, and in contrast, Staphylococcus aureus ATCC 29213 (MBC_CEO = 6 and MBC_CEON = 3 mg/mL) was the most sensitive bacteria. In the radical-scavenging assay, CEON (IC

SUBMITTER: Moradi A 

PROVIDER: S-EPMC10420787 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature