A study on correlations between antimicrobial effects and diffusion coefficient, zeta potential and droplet size of essential oils


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Mutlu-Ingok A., Firtin B., Karbancioglu-Guler F. , Altay F.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, vol.16, 2020 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 16
  • Publication Date: 2020
  • Doi Number: 10.1515/ijfe-2019-0354
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Keywords: antimicrobial activity, droplet size, effective diffusion coefficient, essential oils, Fick's diffusion, LYCIUM-BARBARUM POLYSACCHARIDES, ASSISTED EXTRACTION, OPTIMIZATION, ANTIOXIDANT, CAROTENOIDS, LEAVES, FRUITS

Abstract

It was hypothesized that inhibition zone of an essential oil (EO) in a Petri dish might be relevant to its diffusion coefficient (DC) into agar medium, which may be calculated from the Fick's diffusion. Antibacterial activities of cumin, dill weed, fennel, ginger and oregano EOs were evaluated against Campylobacter jejuni and Campylobacter coli. DCs, zeta potential and droplet sizes of EOs were measured. The inhibition zones of EOs had in accordance with DCs whereas they had a reverse relation with droplet size. The measured DCs were in the range of 0.82-1.50 x 10(-12) m(2) s(-1). The effective DC of EOs calculated from the total flux exhibited good correlations with measured DCs. Outcomes of this study may provide a pre-assessment for the antimicrobial activity of any EOs from its DC. Furthermore, it may help to understand the studies on how EOs pass through a bacterium cell and show antimicrobial effects.