Progress 05/01/20 to 04/30/24
Outputs
Target Audience:Research Data on Antimicrobial nanoemulsions and their efficacy to reduce Salmonella spp. on mungbean and alfalfa seeds and sprouts were disseminated to stake holders at regional and national conferences. Six students were trained on the project and three students completed graduate thesis. Students presented their findings at International Association of Food Protection Meeting, Oklahoma Research Day and Institute of Food Technologist Oklahoma Chapter Meetings.Specifically, the students were engaged in conducting the experiments evaluating the antimicrobial potential of oregano and cinnamon oil nanoemulsions when applied on seeds and sprouts. The graduate student also performed statistical analysis on the data and is being trained in scientific writing.? Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Six graduate students were trained in conducting research in food microbiology. Three graduate students wrote thesis on the project.Specifically, the students were engaged in conducting the experiments evaluating the antimicrobial potential of oregano and cinnamon oil nanoemulsions when applied on seeds and sprouts. The graduate student also performed statistical analysis on the data and is being trained in scientific writing. Students presented the research at Oklahoma Research Day, International Association of Food Protection Annual Meeting and Institute of Food Technologist Oklahoma Chapter Symposium. Here are details on presentations and thesis: Shivani Antaal, Abiola Omosowon, Kanika Bhargava and Hari Kotturi. Oregano Oil Nano emulsion to control Salmonella spp. on alfalfa seeds, 2023 IFT-Oklahoma and FAPC Symposium, Still Water, OK Shivani Antaal, Abiola Omosowan, Kanika Bhargava, Hari Kotturi. Effect of Cinnamon oil Nano-emulsion to control the Foodborne Bacteria Salmonella Sp. On Mung beans and sprouts. 2023 Oklahoma Research Day, Edmond, Oklahoma Shivam Joshi, Kanika Bhargava and Hari Kotturi. Application of Cinnamon Oil Nanoemulsion to the Control the Salmonella Sp. in Mungbean Seeds and Sprouts, IAFP 2022, Pittsburgh, PA Shivani Antaal, Kanika Bhargava and Hari Kotturi. Effect of Oregano Oil Nanoemulsion to Control Salmonella Spp. on Alfalfa Seeds and Sprouts. IAFP 2022, Pittsburgh, PA Anam Fatima, Roshaniben Choudhari, Kanika Bhargava and Hari Kotturi. Effect of Oregano Oil Nano-Emulsion in Inhibiting Salmonella spp. on Mungbean Seeds and Sprouts.IAFP 2021,Phoenix Convention, Phoenix, Arizona Sridevi Pamula, Kanika Bhargava and Hari Kotturi. Application of Cinnamon Oil Nano-Emulsion to Inhibit Salmonella Spp. on Alfalfa Seeds and Sprouts.IAFP 2021,Phoenix Convention, Phoenix, Arizona Application of Oregano Oil Nanoemulsion to Control Salmonella Sp. on Cherry Tomatoes, Mungbeans & Mungbean Sprouts. Graduate Thesis, 2021 Anam Fatima, University of Central Oklahoma Effect of Cinnamon oil Nano-emulsion to control the Foodborne Bacteria Salmonella Sp. On Mung beans and sprouts. Graduate Thesis, 2022 Shivam Joshi, University of Central Oklahoma Application of oregano oil nano-emulsion to control the foodborne pathogenic bacteria Salmonella spp. in alfalfa seeds and sprouts. Graduate Thesis, 2023 Shivani Antaal, University of Central Oklahoma How have the results been disseminated to communities of interest?Findings were presented to stakeholers through several local, national and international conferences. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
We completed all major goals of study. Oregano and cinnamon oil nanoemulsions were formulated and characterized. MIC and MBC values were determined. We tested the efficacy to nanoemulsions on alfaalfa and mung bean seeds and sprouts. This research optimized the formulation of nanoemulsion by using different time, energy, and concentration of emulsifier. Radius size and polydispersity index were the basis for the optimal nanoemulsion. Based on this study, we concluded that the nanoemulsion preparation procedure which created the smallest radius size, and the lowest polydispersity index was the most optimized formulation process which will be our standard procedure for preparing cinnamon oil nanoemulsion. We were able to achieve a radius size of 9.63±0.3 nm and a polydispersity index of 10.43±0.8 % which is our best radius and polydispersity index. We evaluated the antimicrobial properties of prepared cinnamon oil nanoemulsion against 6 strains of Salmonella enterica. Results were an average MIC value of 0.039% v/v for Salmonella. Our MBC values for all strains same as MIC i.e., 0.039% v/v. These were the most effective and lowest concentrations of nanoemulsions. The different formulation of cinnamon oil nanoemulsion were prepared to test against Salmonella on mung bean seeds and sprouts which were control, emulsion control, 0.50% and 1.0% v/v. We evaluated a kinetic time required with minimum concentration of emulsion to inhibit the bacterial growth. We concluded that emulsion must be in contact with bacterial cell for minimum 5 minute to get at least 2 log reduction in bacterial count. Mechanistic studies showed that the higher antibacterial activity of the 1.0% best due to its increased efficacy to disrupt the bacterial cell membrane. Additionally, 1.0% cinnamon oil nanoemulsion showed significant reduction on the log CFU/gm count in both mung bean seeds and sprouts against salmonella bacteria. 0.50% had a reduction of 1.8-3.0 log CFU/gm for Salmonella. Both 0.50% and 1.0% were effective in reducing the bacterial load but 1.0% concentration was the most effective. We conclusively optimized a process of producing cinnamon oil nanoemulsion with a small radius and low polydispersity index. The cinnamon oil nanoemulsion was able to significantly reduce different strains of Salmonella sp. on mung bean seeds (pre-harvest) and sprouts(post-harvest) as well. With the germination study we concluded that the presence of nanoemulsion doesn't hinder the sprouting of the seeds. In fact, its presence partially supports the germination speed. Areas investigated in this study on oregano oil are 1) antimicrobial susceptibility of Oregano Oil Nanoemulsion, 2) efficacy of nanoemulsion in inhibiting salmonella on alfalfa sprouts 3) efficiency of antimicrobial nanoemulsion in reducing the growth of Salmonella while sprouting and post-harvest storage. 5% Oregano Oil nanoemulsion was made using sonication method, adding tween 80 as a food grade emulsifier. Different formulations of essential oil and emulsifier were used to identify the variation in stability of nanoemulsion with different proportion of surfactant. Dynamic light scattering was used to know the size particle of nanoemulsion. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of nanoemulsion was determined as 0.078%v/v. Treatment of 0.5% and 1% nanoemulsion on alfalfa seeds showed 1.47 log reduction and 3.25 log respectively in comparison with water control. Similar results were observed in the post-harvest treatment study. This data suggestedthat Oregano Oil Nanoemulsion can be used as effective, natural and safe potential antimicrobial agent on seeds and sprouts against Salmonella. Summary and project outcomes: Overall, Application of oregano and cinnamon oil nanoemulsions significantly reduce Salmonella contamination on seeds without impacting seed germination and sprout growth. However, the application on sprouts werechallenging. Higher concentration of emulsions were required to achieve the desired level of antimicrobial efficacy on sprouts. Further research is needed to optimise the process of nanoemulsion application on seeds and sprouts. Detailed results and outcomes can be read following these links on graduate thesis: https://shareok.org/handle/11244/336572 https://shareok.org/handle/11244/337047
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Shivani Antaal, Abiola Omosowon, Kanika Bhargava and Hari Kotturi. Oregano Oil Nano emulsion to control Salmonella spp. on alfalfa seeds, IFT-Oklahoma Symposium
Kanika Bhargava and Hari Kotturi. Improving Pre- and Post-harvest Safety of Sprouts, NIFA PI Meeting, IAFP 2023
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2023
Citation:
Application of oregano oil nano-emulsion to control the foodborne pathogenic bacteria Salmonella spp. in alfalfa seeds and sprouts
Shivani Antaal, University of Central Oklahoma
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2022
Citation:
Effect of cinnamon oil nano-emulsion to control the foodborne bacteria Salmonella spp. on mung beans and sprouts ?
Shivam Joshi, university of Central Oklahoma
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Progress 05/01/22 to 04/30/23
Outputs
Target Audience:Research Poster for this ongoing research was presented atInternational Association of Food Protection Annual Meeting 2022 for dissemination to target audiences. Research posters were also presented at Institute of Food Technologist-Oklahoma Section Conference and Oklahoma Research Day. Threegraduate students worked on this project and completedgraduate thesis on this research project. Two manuscripts are in preparation. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Three Graduate and Undergraduate Students were trained on this sprout safety research project. Threegraduate student wrote thesis on this research. How have the results been disseminated to communities of interest?We presentedfindings of our ongoing research at International Association of Food Protection Annual Meeting 2022, IFT-OKlahoma Sympsoum and Oklahoma Research Day. Two Manuscripts are in preparation for submission to Journal of Food Protection and LWT-Food Science and Technology What do you plan to do during the next reporting period to accomplish the goals?Complete objective 3. Two Manuscripts are in preparation for submission to Journal of Food Protection and LWT-Food Science and Technology
Impacts
What was accomplished under these goals?
Objective 1 and 2 is complete. We are currently working on Objective 3. We completed germination studies. Oregano and cinnamon oil nanoemulsions were formulated and characterized. MIC and MBC values were determined. We tested the efficacy to nanoemulsions on alfaalfa and mung bean seeds. Currently, we are working on food quality assessments and writing two manuscripts.
Publications
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2023
Citation:
Application of oregano oil nano-emulsion to control the foodborne pathogenic bacteria Salmonella spp. in alfalfa seeds and sprouts.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2022
Citation:
Effect of Cinnamon oil Nano-emulsion to control the Foodborne Bacteria Salmonella Sp. On Mung beans and sprouts
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Shivani Antaal, Abiola Omosowan, Kanika Bhargava, Hari Kotturi. Effect of Cinnamon oil Nano-emulsion to control the Foodborne Bacteria Salmonella Sp. On Mung beans and sprouts. IFT-Oklahoma Symposium, Still water, Oklahoma
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Shivani Antaal, Abiola Omosowan, Kanika Bhargava, Hari Kotturi. Effect of Cinnamon oil Nano-emulsion to control the Foodborne Bacteria Salmonella Sp. On Mung beans and sprouts. Oklahoma Research Day, Edmond, Oklahoma
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