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Investigating the effects of antimicrobial and natural preservatives (niosome containing myrtle essential) on raw milk and pasteurized cow's milk
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Atefeh Yousefinezhad   , Abbas Pardakhty , Nadia Kazemi * , Mohammad Amin Raiesi Estabragh , Faezeh Amiri |
| Department of Microbiology, Ke.C., Islamic Azad University, Kerman, Iran |
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Abstract: |
The aim of this research was to investigate the effects of natural antimicrobial and preservative (nisome containing myrtle essential) on raw milk and pasteurized cow's milk in Kerman city. In the working method of this laboratory study, various niosomes including: Span 60, Tween 60, cholesterol and essential oil were synthesized by thin film layer hydration method and the identification of the nisome made by optical microscope and dynamic laser light scattering device was done. Antibacterial activity of synthesized niosomes was investigated by microbial load measurement and microbial identification in raw milk and pasteurized milk. Data and curves were analyzed using statistical methods and Excel software. In the findings of this research, niosomes nanosystems were identified as spherical vesicles with sizes of 65.48 ± 2.82 and 4.95 ± 0.09 micrometers, respectively. As a result of adding nisomes containing essential oil to raw milk, the number of bacteria detected was far less than raw milk without nano nisomes containing essential oil. Therefore, the nisome containing the essential oil increased the shelf life of milk. Unlike various food preservatives, nanoniosomes do not cause the risk of resistance in pathogenic microbes. |
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| Keywords: Myrtle Essential, Milk, Nano Niosome, Antimicrobial preservative |
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Type of Study: Research |
Subject:
General
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