نوع مقاله : مقاله کامل
نویسندگان
1 1. گروه میکروبیولوژی، واحد کرمان، دانشگاه آزاد اسلامی، کرمان، ایران 2. سازمان غذا و دارو، واحد کرمان، پردیس دانشگاه علوم پزشکی،
2 1. گروه میکروبیولوژی، واحد کرمان، دانشگاه آزاد اسلامی، کرمان، ایران 3. مرکز تحقیقات ایمن سازی مواد غذایی و کشاورزی، واحد کرمان،
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Introduction: Considering the role of normal flora bacteria in the high perishability of rainbow trout, natural antimicrobial agents have attracted attention as alternatives to synthetic preservatives. This study aimed to investigate the antibacterial effects of cinnamon essential oil and its nanoemulsion on some bacteria isolated from the skin and gills of the fish.
Methods: Cinnamon oil was extracted using steam distillation, and its components were identified using GC/MS. The nanoemulsion of the oil was prepared using homogenization. The antibacterial effects of the essential oil and its nanoemulsion on Aeromonas hydrophila, Pseudomonas putida, and Escherichia coli were evaluated using the microdilution method. Microbial counts of skin, gill, and pond water samples were conducted before and after treatment with the oil and nanoemulsion, and the data were analyzed using SPSS software.
Results: Cinnamaldehyde (82.15%) and eugenol (4.59%) were identified as the main components of the oil. The evaluation of antibacterial activity showed that the cinnamon nanoemulsion was more effective than the essential oil and salt. The minimum inhibitory and bactericidal concentrations of the cinnamon nanoemulsion and oil were respectively: for Aeromonas hydrophila: 3.12 and 6.25 µg/mL, for Pseudomonas putida: 25 and 25 µg/mL, and for Escherichia coli: 6.25 and 12.5 µg/mL. The highest microbial load reduction was observed with the cinnamon nanoemulsion, showing a 26.4%, 14.3%, and 9.7% reduction in water, skin, and gills of the fish, respectively.
Conclusion: Compared to the essential oil and salt, the cinnamon nanoemulsion demonstrated greater effectiveness in reducing the microbial load of water, skin, and gills of the fish. This superiority could be attributed to the increased stability and bioavailability of the active components of cinnamon in nanoemulsion form. Accordingly, the use of cinnamon nanoemulsion as a natural and efficient solution appears to be a promising approach for improving hygiene and controlling microbial contamination in aquaculture.
کلیدواژهها [English]
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