Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil ( L.) and oil () on food pathogenic bacteria.

Today, microbial contamination in food is one of the major problems of the food industry and public health in general around the world. Foodborne illnesses, such as diarrheal diseases, kill many people around the world each year. The general objective of this study was to evaluate the antioxidant and antibacterial activity of sodium alginate nanoemulsion coating incorporated with oregano essential oil ( L.) and oil () on , and . To achieve this study, fresh chicken meat was used for this experiment. ATCC 19111 and ATCC 35218 were obtained from the American Type Culture Collection (Manassas, VA, USA). After the preparation of the essential oil, the chemical composition of this essential oil was determined by using (GC-MS). The physicochemical properties of the nanoemulsion essential oil prepared were characterized and their antimicrobial activity was evaluated. The results showed that the GC-MS analysis of the volatile constituents of the essential oil compounds allowed the identification of 19 compounds representing 93.72% of the total oil. The major components detected in essential oil were pulegone (49.25%), eucalyptol (18.23%), and menthone (12.37%). About the essential oil, 21 compounds representing 98.5% of the total oil were identified. The major components detected in essential oil were thymol (23.3%), p-cymene (17.5%), and γ-terpinene (16.8%). The best z-average (d.nm) is 483.4 nm ( essential oil + nano) followed by 470.1 nm (nanochitosan). The results of the antimicrobial test showed that the different preparations have a good inhibitory activity for the in vitro growth of and . According to the MIC and MBC results of this study, the nanoemulsion also presented a good bacteriostatic activity against the two pathogenic bacteria tested in this study.