Impact of fabricated clove and ginger oil nano-emulsions on the survival of Staphylococcus aureus and Aspergillus flavus in labneh: A fermented model

Theodor Bilharz Research Institute

Bibliographic Information

Authors: Nadi W.G.; Ahmed L.I.; Awad A.A.N.; Shemis M.A.; Taher E.M.

Journal: Journal of Dairy Research

Publisher: Cambridge University Press

Publication Date: 22 October 2025

Volume / Issue: Volume 92 / Issue 2

Pages: 241–249

ISSN: 220299

DOI: 10.1017/S0022029925101143

Scopus: View on Scopus

Document Type: Article

Authors and Affiliations

Nadi W.G., Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt; Ahmed L.I., Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt; Awad A.A.N., Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt; Shemis M.A., Department of Biochemistry and Molecular biology, Theodor Bilharz Research Institute, Giza, Egypt; Taher E.M., Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt

Abstract

This research paper investigated the potential application of essential oils nano-emulsion after characterization as natural preservatives in the dairy sector, by measuring the minimum inhibitory concentration of ginger and clove oil nano-emulsion along with their impact on the sensory properties, starter culture activity and survivability of some foodborne pathogenic and spoilage microorganisms in fortified laboratory-manufactured labneh. The characterized EOs nano-emulsions exhibited significant antimicrobial effect against the tested microorganisms (Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, Pseudomonas aeruginosa, and Aspergillus flavus). S. aureus was completely inhibited in labneh fortified with 0.1 g/mL clove and ginger nano-emulsion in the first and second weeks of the storage period, respectively. While A. flavus count was reduced by 100 and 35% in labneh fortified with 1 g/mL clove and ginger nano-emulsion, respectively. Nonetheless, the overall acceptability and flavour of the fortified samples revealed scores that were not significantly different from the control samples (P > 0.05). These results were obtained without interfering with the starter culture activity during processing and storage period. In conclusion, the obtained results open a promising avenue for the EOs nano-emulsions application as safe and natural alternative in the dairy industry. © The Author(s), 2025. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.

Keywords

bio-preservation; natural antimicrobials; P. aeruginosa; viability assessments

Citation Information

Scopus Citations: 3

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