Impact of Polysorbate 80 on the Antimicrobial Activity of Oregano and Thyme
Plant-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 co...
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MDPI AG
2024-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/30/1/81 |
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| author | Marta Carvalho Joana Barbosa Marcelo Belchior Rosendo da Silva Helena Albano Paula Teixeira |
| author_facet | Marta Carvalho Joana Barbosa Marcelo Belchior Rosendo da Silva Helena Albano Paula Teixeira |
| author_sort | Marta Carvalho |
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| description | Plant-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. |
| format | Article |
| id | doaj-art-d19d4cb7332b4a5cba9e3dc0411aa501 |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Molecules |
| spelling | doaj-art-d19d4cb7332b4a5cba9e3dc0411aa5012025-01-10T13:18:49ZengMDPI AGMolecules1420-30492024-12-013018110.3390/molecules30010081Impact of Polysorbate 80 on the Antimicrobial Activity of Oregano and ThymeMarta Carvalho0Joana Barbosa1Marcelo Belchior Rosendo da Silva2Helena Albano3Paula Teixeira4Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua de Diogo Botelho 1327, 4169-005 Porto, PortugalUniversidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua de Diogo Botelho 1327, 4169-005 Porto, PortugalUniversidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua de Diogo Botelho 1327, 4169-005 Porto, PortugalEscola Superior de Enfermagem de Coimbra, 3004-011 Coimbra, PortugalUniversidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua de Diogo Botelho 1327, 4169-005 Porto, PortugalPlant-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.https://www.mdpi.com/1420-3049/30/1/81foodborne pathogenssurfactantplant volatilesantimicrobial agents |
| spellingShingle | Marta Carvalho Joana Barbosa Marcelo Belchior Rosendo da Silva Helena Albano Paula Teixeira Impact of Polysorbate 80 on the Antimicrobial Activity of Oregano and Thyme Molecules foodborne pathogens surfactant plant volatiles antimicrobial agents |
| title | Impact of Polysorbate 80 on the Antimicrobial Activity of Oregano and Thyme |
| title_full | Impact of Polysorbate 80 on the Antimicrobial Activity of Oregano and Thyme |
| title_fullStr | Impact of Polysorbate 80 on the Antimicrobial Activity of Oregano and Thyme |
| title_full_unstemmed | Impact of Polysorbate 80 on the Antimicrobial Activity of Oregano and Thyme |
| title_short | Impact of Polysorbate 80 on the Antimicrobial Activity of Oregano and Thyme |
| title_sort | impact of polysorbate 80 on the antimicrobial activity of oregano and thyme |
| topic | foodborne pathogens surfactant plant volatiles antimicrobial agents |
| url | https://www.mdpi.com/1420-3049/30/1/81 |
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