{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T18:25:20Z","timestamp":1790965520893,"version":"4.1.0"},"reference-count":77,"publisher":"Public Library of Science (PLoS)","issue":"12","license":[{"start":{"date-parts":[[2024,12,31]],"date-time":"2024-12-31T00:00:00Z","timestamp":1735603200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["www.plosone.org"],"crossmark-restriction":false},"short-container-title":["PLoS ONE"],"abstract":"<jats:sec id=\"sec001\">\n                    <jats:title>Objectives<\/jats:title>\n                    <jats:p>\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                      and\n                      <jats:italic>Salmonella Typhimurium<\/jats:italic>\n                      are frequent causes of foodborne illness affecting many people annually. In order to develop natural antimicrobial agents against these microorganisms, thyme oil (TO) was considered as active antibacterial ingredient. TO contains various bioactive compounds that exhibit antimicrobial properties. To increase the antibacterial effects and stability of thyme oil, two promising carrier systems, solid lipid nanoparticles (SLN) and chitosan nanoparticles have been fabricated in this study.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"sec002\">\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>\n                      Nanoparticles were made using natural-based lipids and polymers by a probe sonication method. They were characterized using infrared spectrometry (FTIR), transmission electron microscopy (TEM), particle size, cytotoxicity, etc. Antibacterial effects of TO, thyme oil loaded in SLN (TO-SLN) and thyme oil loaded in chitosan nanoparticle (TO-CH) was evaluated against\n                      <jats:italic>E<\/jats:italic>\n                      .\n                      <jats:italic>coli<\/jats:italic>\n                      and\n                      <jats:italic>S<\/jats:italic>\n                      .\n                      <jats:italic>typhimurium<\/jats:italic>\n                      using Minimum inhibitory\/bactericidal concentrations (MIC\/MBC) determination. Encapsulation efficiency (EE%) and drug release profile were also studied\n                      <jats:italic>in vitro<\/jats:italic>\n                      .\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"sec003\">\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      TEM analysis revealed spherical\/ovoid-shaped particles with clear edges. TO-SLN had an average size of 42.47nm, while TO-CH had an average size of 144.8nm. The Encapsulation efficiency of TO\u2013CH and TO\u2013SLN nanoparticles were about 81.6\u00b11% and 73.4\u00b11%, respectively. Results indicated 92% cumulative release in TO-CH in comparison with 88% in TO-SLN in 72 h. MIC against\n                      <jats:italic>E<\/jats:italic>\n                      .\n                      <jats:italic>coli<\/jats:italic>\n                      and\n                      <jats:italic>S<\/jats:italic>\n                      .\n                      <jats:italic>typhimurium<\/jats:italic>\n                      for TO-CH, TO-SLN, and pure TO were 4 and 1.5 \u03bcg\/mL, 60 and 40 \u03bcg\/mL, and 180\u2013150 \u03bcg\/mL, respectively.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"sec004\">\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>Nanoencapsulation of thyme oil significantly potentiated its antimicrobial effects. TO-CH exhibited a significantly higher antibacterial effect compared to TO-SLN (6-fold) and pure thyme oil (more than 10-fold).<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1371\/journal.pone.0315543","type":"journal-article","created":{"date-parts":[[2024,12,31]],"date-time":"2024-12-31T13:44:49Z","timestamp":1735652689000},"page":"e0315543","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":12,"title":["Antibacterial effects of\u00a0thyme\u00a0oil loaded solid lipid and chitosan nano-carriers against\u00a0Salmonella Typhimurium\u00a0and\u00a0Escherichia coli as food preservatives"],"prefix":"10.1371","volume":"19","author":[{"given":"Amirhosein 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