ANTIBACTERIAL IMPACT OF CURCUMIN NANOPARTICLES AGAINST SOME PATHOGENIC BACTERIA IN TALLAGA CHEESE

ELSHERIF, WALAA M.; GERGES, MARIUM F.M.; ALI, DINA N.

doi:10.21608/avmj.2024.302871.1300

ANTIBACTERIAL IMPACT OF CURCUMIN NANOPARTICLES AGAINST SOME PATHOGENIC BACTERIA IN TALLAGA CHEESE

Document Type : Research article

Authors

¹ 1 Certified Food Hygiene Lab., Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Egypt. Faculty of Health Sciences Technology, New Assiut Technological University (NATU), New Assiut, Egypt.

² Bacteriology Departments, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Egypt.

³ Certified Food Hygiene Lab., Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Egypt.

10.21608/avmj.2024.302871.1300

Abstract

The bacterial virulence and resistance to most antibiotics increased in the last decades and the public interest in traditional herbs has developed due to their confirmed medical properties and limited or no side effects. In the present study, the antibacterial activity of curcumin and its nanoparticles was investigated against Staph. aureus, E. coli and Pseudomonas aeroginosa. The prepared curcumin nanoparticles had the Z-average diameter of 103±32.12 nm and polydispersity index (PDI) of 0.152. In examining the freshly prepared nanoparticles by Transmission Electron Microscope (TEM) the spherical shape was confirmed, and the size was 47.83±5.45 nm and the flow of active functional groups was clarified by Fourier-transform infrared spectroscopy (FTIR). The minimum inhibitory concentration (MIC) of curcumin and its nanoparticles was 3.13% and 1.65%, on the examined bacteria, respectively. When curcumin and its nanoparticles were prepared in Tallaga cheese, a complete inhibition of the examined bacteria was recorded on the 4th day in samples supplemented with curcumin nanoparticles. However, the examined bacteria in the curcumin-free cheese samples reduced in count, but not completely inhibited. The overall acceptability (OAA) of samples with curcumin nanoparticles had no effect on the palatability or the color of cheese.

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