The effect of essential oils mixture on chitosan-based film surface energy and antiadhesion activity against foodborne bacteria

In the food sector, the formation of biofilms as a result of microbial adherence on food-grade surfaces causes a major problem resulting in significant economic losses. Thereby, this work aimed to elaborate a biodegradable film using chitosan (CS-film) and reinforce its antiadhesion activity by inco...

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Published in:World journal of microbiology & biotechnology 2023-03, Vol.39 (3), p.77-77, Article 77
Main Authors: Mouhoub, Anouar, Er Raouan, Safae, Guendouz, Amine, El Alaoui-Talibi, Zainab, Ibnsouda Koraichi, Saad, El Abed, Soumya, Delattre, Cédric, El Modafar, Cherkaoui
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents - pharmacology
Antibacterial activity
Applied Microbiology
Bacteria
Biochemistry
Biodegradability
Biodegradation
Biofilms
Biomedical and Life Sciences
Biotechnology
Chitosan
Chitosan - pharmacology
Conditioned stimulus
Contact angle
E coli
Economic impact
Environmental Engineering/Biotechnology
Escherichia coli
Essential oils
Food
Food contamination
Food Microbiology
Food packaging
Food spoilage
Hydrophobicity
Life Sciences
Microbial Sensitivity Tests
Microbiology
Microorganisms
Mixtures
Oils & fats
Oils, Volatile - pharmacology
Pseudomonas aeruginosa
Spoilage
Surface energy
Surface properties
Synergism
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cited_by cdi_FETCH-LOGICAL-c409t-983f240ea7f2ed02df76a634b7f4570d016c83e8b24e85d42ecc44ae8a414e883
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container_title World journal of microbiology & biotechnology
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creator Mouhoub, Anouar
Er Raouan, Safae
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El Alaoui-Talibi, Zainab
Ibnsouda Koraichi, Saad
El Abed, Soumya
Delattre, Cédric
El Modafar, Cherkaoui
description In the food sector, the formation of biofilms as a result of microbial adherence on food-grade surfaces causes a major problem resulting in significant economic losses. Thereby, this work aimed to elaborate a biodegradable film using chitosan (CS-film) and reinforce its antiadhesion activity by incorporating pelargonium, clove, thyme, and cinnamon essential oils (EOs). Firstly, the antibacterial activity of these EOs alone and combined against four foodborne bacteria were analyzed by the microdilution method. Synergism was observed in the case of EOs combination. Secondly, the physicochemical characteristics and antiadhesion behavior of the CS-films were assessed by the contact angle method and ESEM, respectively. Results revealed that the EOs mixture treatment impacted considerably the physicochemical characteristics of the CS-film and reduced its qualitative and quantitative hydrophobicity. Moreover, the treated CS-film showed a strong antiadhesion behavior against Enterococcus hirae , Pseudomonas aeruginosa , Escherichia coli , and Staphylococcus aureus with percentages of non-covered surface equal to 97.65 ± 1.43%, 98.76 ± 0.32%, 99.68 ± 0.28%, and 95.63 ± 1.32% respectively. From all these results, the CS-film treated with the mixture of EOs presents a great potential for application as surface coating and food packaging preventing microbial adhesion and thus, avoiding food contamination and spoilage.
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subjects Anti-Bacterial Agents - pharmacology
Antibacterial activity
Applied Microbiology
Bacteria
Biochemistry
Biodegradability
Biodegradation
Biofilms
Biomedical and Life Sciences
Biotechnology
Chitosan
Chitosan - pharmacology
Conditioned stimulus
Contact angle
E coli
Economic impact
Environmental Engineering/Biotechnology
Escherichia coli
Essential oils
Food
Food contamination
Food Microbiology
Food packaging
Food spoilage
Hydrophobicity
Life Sciences
Microbial Sensitivity Tests
Microbiology
Microorganisms
Mixtures
Oils & fats
Oils, Volatile - pharmacology
Pseudomonas aeruginosa
Spoilage
Surface energy
Surface properties
Synergism
title The effect of essential oils mixture on chitosan-based film surface energy and antiadhesion activity against foodborne bacteria
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