• Inhibitory Effects of Zataria multiflora Essential Oil Nanophytosomes on Listeria monocytogenes in Lamb Meat: A Comparative Analysis of Response Surface Method and Neural Fuzzy Inference System in Antibacterial Activity and Virulence Gene Expression
  • Mansoureh Taghizadeh,1,*
    1. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran


  • Introduction: The infectious potential of Listeria monocytogenes is susceptible to alteration in response to environmental conditions and stress. The objective of this study is to assess the impact of encapsulating Zataria multiflora Boiss essential oil (ZEO) into nanophytosomes on its various properties and antimicrobial activity against L. monocytogenes in minced lamb meat, with a comparison to free ZEO.
  • Methods: Key variables such as salt concentration (0-12%), sub-MIC levels (0.25, 0.5, and 0.75 μL/mL), time (8, 28, and 48 hours), and temperature (10 °C, 25 °C, and 37 °C) were optimized using response surface methodology (RSM) and compared with an adaptive neuro-fuzzy inference system (ANFIS). Gene expression of L. monocytogenes was assessed via RT-qPCR, showing higher expression at 37 °C and significant reduction at 10 °C.
  • Results: The mean diameter of ZEO-nanophytosome particles was approximately 209.4 nm, with notable phenolic activity. FESEM micrographs indicated that the treatment caused cell disintegration, leading to nutrient release. RSM showed a strong correlation with L. monocytogenes growth, supported by ANFIS results. Gene expression was observed to be higher at 37 °C than at 25 °C, particularly at higher concentrations, with fluctuations noted. It is important to note that there was a significant decrease in gene expression at 10°C.
  • Conclusion: ZEO-nanophytosomes display superior sensory characteristics, indicating their potential utility in minced meat with technological modifications.
  • Keywords: Listeria monocytogenes, Zataria multiflora Boiss essential oil, nanophytosomes, minced lamb meat