Chemical composition, characterization, and antimicrobial properties of Thymbra spicata essential oil-based nanoemulsions and its application on curd cheese

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dc.authoridÇevikelli, Tilbe/0000-0002-0881-0644
dc.contributor.authorKayiran, Serpil Demirci
dc.contributor.authorBolgen, Umay Merve Guven
dc.contributor.authorAkgul, Ebru
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorCengiz, Nurten
dc.contributor.authorCevikelli, Tilbe
dc.contributor.authorOnan, Deniz
dc.contributor.authorOzkan, Esra Eroglu
dc.contributor.authorBozdogan, Gizem
dc.contributor.authorBoga, Mehmet
dc.contributor.authorOzogul, Yesim
dc.contributor.authorEsatbeyoglu, Tuba
dc.contributor.authorOzogul, Fatih
dc.date.accessioned2026-02-27T07:33:27Z
dc.date.available2026-02-27T07:33:27Z
dc.date.issued2025
dc.description.abstractBackground and aims Thymbra spicata L. has been widely recognized as a food additive due to its therapeutic benefits and low toxicity risk. This study focuses on the chemical constituents of T. spicata essential oil, antimicrobial, and antioxidant properties of essential oil (EO)-based nanoemulsions (NEs) and for the first time their effect on the preservation of curd cheese.Methods Nanoemulsions containing three different concentrations of EO (1%, 3%, and 5%) were tested for conductivity, droplet size, pH, polydispersity index (PDI), rheological properties, viscosity, and zeta potential. In addition, chemical composition was analyzed using gas chromatography-mass spectrometry. Moreover, the antimicrobial properties of the EOs and its nanoemulsion forms were evaluated in vitro against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Bacillus subtilis using the agar well diffusion assay. After in vitro studies, the nanoemulsion concentrations of 1%, 3%, and 5% and pure EO were incorporated into curd cheese. Curd cheese treatments were assessed in terms of total yeast and mold, mesophilic aerobic and lactic acid bacteria count, and quality analyses for 28 days.Results The results showed that the dispersions with a spherical shape and droplet sizes were smaller than 165 nm for all three concentrations (154.9, 165.0, and 151.3 nm, respectively). All formulations maintained their physical properties even after stability tests. Major components in the essential oil (EO) were identified as gamma-terpinene, thymol, carvacrol, and p-cymene. The nanoemulsion delayed the growth of mold and yeast for up to 28 days.Conclusions Consequently, these findings indicate that T. spicata EO and derived nanoemulsions could be used as vital sources for developing new and impactful antimicrobial agents for food and different industries.
dc.description.sponsorshipOpen Access Fund of Leibniz University Hannover
dc.description.sponsorshipThe author(s) declare that financial support was received for the research and/or publication of this article. The publication of this article was funded by the Open Access Fund of Leibniz University Hannover.
dc.identifier.doi10.3389/fnut.2025.1615832
dc.identifier.issn2296-861X
dc.identifier.pmid40607036
dc.identifier.urihttp://dx.doi.org/10.3389/fnut.2025.1615832
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4577
dc.identifier.volume12
dc.identifier.wosWOS:001521136500001
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherFrontiers Media SA
dc.relation.ispartofFrontiers In Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectThymbra spicata
dc.subjectessential oil
dc.subjectnanoemulsion
dc.subjectantimicrobial activity
dc.subjectfood preservation
dc.subjectcurd cheese
dc.subjectantioxidant properties
dc.titleChemical composition, characterization, and antimicrobial properties of Thymbra spicata essential oil-based nanoemulsions and its application on curd cheese
dc.typeArticle

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