Efficacy Evaluation of Jania rubens Extract Against Four Pathogenic Strains Associated with Foodborne Disease in Iran
This study evaluated the antimicrobial properties of Jania rubens algae extract, obtained via Soxhlet extraction, against food spoilage and pathogenic bacteria. Using response surface methodology and the Box-Behnken design, the research optimized extraction parameters, including solvent type, solven...
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EcoScribe Publishers Company Limited
2025-04-01
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| Series: | Journal of Food Innovation, Nutrition, and Environmental Sciences |
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| Online Access: | https://jfines.org/index.php/jfines/article/view/12 |
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| author | Niyayesh Hamidkhani Nargess Mooraki Marjaneh Sedaghati Mohadaseh Talebi Haghgo |
| author_facet | Niyayesh Hamidkhani Nargess Mooraki Marjaneh Sedaghati Mohadaseh Talebi Haghgo |
| author_sort | Niyayesh Hamidkhani |
| collection | DOAJ |
| description | This study evaluated the antimicrobial properties of Jania rubens algae extract, obtained via Soxhlet extraction, against food spoilage and pathogenic bacteria. Using response surface methodology and the Box-Behnken design, the research optimized extraction parameters, including solvent type, solvent-to-algae ratio, and extraction duration. Antimicrobial efficacy was assessed through the zone of inhibition (ZOI), Minimum Inhibitory Concentration (MIC), and Minimum Bactericidal Concentration (MBC) against Escherichia coli, Salmonella enteritidis, Staphylococcus aureus, and Bacillus cereus. Results showed MIC and MBC values for E. coli ranged from 0.32–1.5 and 2–3, respectively; for S. enteritidis, 0.98–1.9 and 2.5–3.5; for S. aureus, 0.4–1.5 and 0.8–2.8; and for B. cereus, 0.36–1.35 and 0.85–1.85. Optimal extraction conditions included acetone as the solvent, a 5:1 solvent-to-algae ratio, and extraction durations of 2 or 6 hours. The algae extract significantly extended the lag phase and reduced bacterial growth rates, with effects intensifying at higher concentrations. The study concludes that Jania rubens extract, particularly under optimized Soxhlet extraction conditions, exhibits potent antibacterial activity, making it a promising natural antimicrobial agent for food preservation. |
| format | Article |
| id | doaj-art-3b503300c2544ce4ac0fdbbc867006bb |
| institution | OA Journals |
| issn | 3078-5537 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | EcoScribe Publishers Company Limited |
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| series | Journal of Food Innovation, Nutrition, and Environmental Sciences |
| spelling | doaj-art-3b503300c2544ce4ac0fdbbc867006bb2025-08-20T02:17:39ZengEcoScribe Publishers Company LimitedJournal of Food Innovation, Nutrition, and Environmental Sciences3078-55372025-04-0121204010.70851/jfines.2025.2(1).20.4060Efficacy Evaluation of Jania rubens Extract Against Four Pathogenic Strains Associated with Foodborne Disease in IranNiyayesh Hamidkhani0Nargess Mooraki1https://orcid.org/0000-0002-5698-5780Marjaneh Sedaghati2https://orcid.org/0000-0003-2544-8963Mohadaseh Talebi Haghgo3Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, IranDepartment of Marine Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, IranDepartment of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iranhttps://orcid.org/0000-0003-2544-8963This study evaluated the antimicrobial properties of Jania rubens algae extract, obtained via Soxhlet extraction, against food spoilage and pathogenic bacteria. Using response surface methodology and the Box-Behnken design, the research optimized extraction parameters, including solvent type, solvent-to-algae ratio, and extraction duration. Antimicrobial efficacy was assessed through the zone of inhibition (ZOI), Minimum Inhibitory Concentration (MIC), and Minimum Bactericidal Concentration (MBC) against Escherichia coli, Salmonella enteritidis, Staphylococcus aureus, and Bacillus cereus. Results showed MIC and MBC values for E. coli ranged from 0.32–1.5 and 2–3, respectively; for S. enteritidis, 0.98–1.9 and 2.5–3.5; for S. aureus, 0.4–1.5 and 0.8–2.8; and for B. cereus, 0.36–1.35 and 0.85–1.85. Optimal extraction conditions included acetone as the solvent, a 5:1 solvent-to-algae ratio, and extraction durations of 2 or 6 hours. The algae extract significantly extended the lag phase and reduced bacterial growth rates, with effects intensifying at higher concentrations. The study concludes that Jania rubens extract, particularly under optimized Soxhlet extraction conditions, exhibits potent antibacterial activity, making it a promising natural antimicrobial agent for food preservation.https://jfines.org/index.php/jfines/article/view/12optimizationred algaesoxhlet extraction methodantimicrobialfood borne diseasesfood borne pathogens |
| spellingShingle | Niyayesh Hamidkhani Nargess Mooraki Marjaneh Sedaghati Mohadaseh Talebi Haghgo Efficacy Evaluation of Jania rubens Extract Against Four Pathogenic Strains Associated with Foodborne Disease in Iran Journal of Food Innovation, Nutrition, and Environmental Sciences optimization red algae soxhlet extraction method antimicrobial food borne diseases food borne pathogens |
| title | Efficacy Evaluation of Jania rubens Extract Against Four Pathogenic Strains Associated with Foodborne Disease in Iran |
| title_full | Efficacy Evaluation of Jania rubens Extract Against Four Pathogenic Strains Associated with Foodborne Disease in Iran |
| title_fullStr | Efficacy Evaluation of Jania rubens Extract Against Four Pathogenic Strains Associated with Foodborne Disease in Iran |
| title_full_unstemmed | Efficacy Evaluation of Jania rubens Extract Against Four Pathogenic Strains Associated with Foodborne Disease in Iran |
| title_short | Efficacy Evaluation of Jania rubens Extract Against Four Pathogenic Strains Associated with Foodborne Disease in Iran |
| title_sort | efficacy evaluation of jania rubens extract against four pathogenic strains associated with foodborne disease in iran |
| topic | optimization red algae soxhlet extraction method antimicrobial food borne diseases food borne pathogens |
| url | https://jfines.org/index.php/jfines/article/view/12 |
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