Investigation of antimicrobial properties of sage essential oil and its nanoemulsion as antimicrobial agent

The effects of sage essential oil and its emulsified form on the growth of important food-related pathogens (Enterococcus faecalis ATCC29212, Klebsiella pneumoniae ATCC700603, Salmonella Paratyphi A NCTC13, and Staphylococcus aureus ATCC29213) and spoilage microorganisms (Proteus mirabilis, Photobacterium damselae, Vibrio vulnificus, Enterococcus faecalis, Pseudomonas luteola and Serratia liquefaciens) were investigated. The volatile compounds of sage oils were identified using gas chromatography mass spectrometry (GC-MS). The properties of nanoemulsion including polydispersity index (PDI), mean particle diameter, surface tension, thermodynamic stability and viscosity were also determined. The volatile compounds of sage essential oil were eucalyptol, (+)-2-bornanone, α-pinene, borneol, camphene, β-pinene with the percentage of 14.46, 14.33, 14.00, 8.15, 7.53, and 6.27%, respectively. Sage essential oil was extremely effective on K. pneumoniae and P. damselae with the high inhibition zone values of 17.25 and 19.00 mm. The nanoemulsion was effective on S. aureus, S. paratyphi A and P. mirabilis with inhibition zone diameter of 12.63, 12.00 and 12.25 mm. P. luteola, S. liquefaciens, P. luteola and S. paratyphi A had excessive sensitivity as lower concentration of sage essential oil and its nanoemulsion were needed with values in range 6.25 mg/ml to 12.50 mg/ml MIC.