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Impact of polysorbate 80 on the antimicrobial activity of oregano and thyme

dc.contributor.authorCarvalho, Marta
dc.contributor.authorBarbosa, Joana
dc.contributor.authorSilva, Marcelo Belchior Rosendo da
dc.contributor.authorAlbano, Helena
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2025-01-22T18:12:47Z
dc.date.available2025-01-22T18:12:47Z
dc.date.issued2025-01
dc.description.abstractPlant-derived essential oils (EOs) possess significant antimicrobial potential against spoilage and pathogenic microorganisms. However, their efficacy can vary depending on the test method, making it difficult to standardise results. This study aimed to investigate the effect of polysorbate 80, a common surfactant used to emulsify EOs, on antimicrobial activity and minimum inhibitory concentration (MIC) determinations. The antimicrobial activity of oregano and thyme EOs was tested against 40 microorganisms with and without the presence of polysorbate 80. Antimicrobial activity was qualitatively assessed using the disc diffusion assay (DDA) and quantitatively via broth microdilution to determine MIC values. Both oregano and thyme EOs exhibited antimicrobial activity against all tested microorganisms in the DDA, regardless of the surfactant’s presence. However, MIC determinations revealed that higher EO concentrations were required to inhibit microbial growth when polysorbate 80 was included in the emulsification process. These findings indicate that polysorbate 80 influences antimicrobial test results by reducing EO efficacy while enhancing solution homogeneity and handling in aqueous media. The study highlights the critical role of emulsifiers in antimicrobial testing, as their use can significantly impact the interpretation of results and the perceived effectiveness of EOs in food preservation, pharmaceuticals, and other applications.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/molecules30010081pt_PT
dc.identifier.eid85214448438
dc.identifier.issn1420-3049
dc.identifier.pmcPMC11721988
dc.identifier.pmid39795138
dc.identifier.urihttp://hdl.handle.net/10400.14/47880
dc.identifier.wos001393638800001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntimicrobial agentspt_PT
dc.subjectFoodborne pathogenspt_PT
dc.subjectPlant volatilespt_PT
dc.subjectSurfactantpt_PT
dc.titleImpact of polysorbate 80 on the antimicrobial activity of oregano and thymept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue1pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume30pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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