{"title":"研究三种精油在抗菌和抗氧化应用中的协同作用:使用混合物设计,人工神经网络和计算机方法的综合框架","authors":"Sara Lebrazi , Kawtar Fikri-Benbrahim , Mohamed El fadili , Mohamed Jeddi , Abderrazak Aboulghazi , Zineb Benziane Ouaritini , Chaimae Moufakkir , Yassine Kharbach , Hicham Harhar , Abdelhakim Bouyahya , Chaimae Najjari , Mouhcine Fadil","doi":"10.1016/j.fbio.2025.106250","DOIUrl":null,"url":null,"abstract":"<div><div>Essential oils (OEs), recognized for their antibacterial and antioxidant characteristics, have gained extensive application in the food sector as preservative agents. Moreover, mixtures of OEs may have more potent antibacterial and antioxidant effects than a single essential oil. Expanding on this foundation, the objective of this work was to highlight the combined antibacterial and antioxidant action of blending essential oils (EOs) derived from Moroccan <em>Cladanthus mixtus</em> (<em>C. mixtus</em>), <em>Myrtus communis</em> (<em>M. communis</em>), and <em>Helichrysum italicum</em> subsp. <em>Italicum</em> (<em>H. italicum</em>). Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Flame Ionization Detection (GC-FID) analyses have revealed that <em>C. mixtus</em> EO was marked by α-pinene (19.7%), santolina alcohol (11.53%) and germacrene D (10.59%), <em>M. communis</em> was characterized by 1,8-cineole (30.88%), α-pinene (25.65%), myrtenyl acetate (14.69%) and limonene (10.99%), while neryl acetate (16.27%), α-pinene (13.64 %), β-selinene (8.79%), γ-curcumene (7,7%) were major compounds in <em>H. italicum</em> EO. <em>C. mixtus</em> showed the strongest efficacy against <em>Escherichia coli</em> (<em>E. coli</em>) and <em>Staphylococcus aureus</em> (<em>S. aureus</em>), while <em>H. italicum</em> demonstrated the strongest antioxidant effect. Subsequently, the methodology of mixture design (MDM) combined with artificial neural networks (ANNs) were used to improve the formulations of the EOs. The results obtained from the predictive modeling revealed that the inhibition of <em>E. coli</em> and <em>S. aureus</em> was impacted by the ternary mixtures of <em>C. mixtus</em>, <em>M. communis</em>, and <em>H. italicum</em>, whereas the binary mixture of <em>C. mixtus</em> and <em>H. italicum</em> displayed the highest antioxidant activity. Statistical analysis indicated that both optimization approaches accurately predicted the biological activities. However, the accuracy of the ANNs models outperformed that of MDM.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"67 ","pages":"Article 106250"},"PeriodicalIF":5.9000,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigating the synergistic action of three essential oils for antibacterial and antioxidant applications: A comprehensive framework using mixture design, artificial neural networks, and in silico methods\",\"authors\":\"Sara Lebrazi , Kawtar Fikri-Benbrahim , Mohamed El fadili , Mohamed Jeddi , Abderrazak Aboulghazi , Zineb Benziane Ouaritini , Chaimae Moufakkir , Yassine Kharbach , Hicham Harhar , Abdelhakim Bouyahya , Chaimae Najjari , Mouhcine Fadil\",\"doi\":\"10.1016/j.fbio.2025.106250\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Essential oils (OEs), recognized for their antibacterial and antioxidant characteristics, have gained extensive application in the food sector as preservative agents. Moreover, mixtures of OEs may have more potent antibacterial and antioxidant effects than a single essential oil. Expanding on this foundation, the objective of this work was to highlight the combined antibacterial and antioxidant action of blending essential oils (EOs) derived from Moroccan <em>Cladanthus mixtus</em> (<em>C. mixtus</em>), <em>Myrtus communis</em> (<em>M. communis</em>), and <em>Helichrysum italicum</em> subsp. <em>Italicum</em> (<em>H. italicum</em>). Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Flame Ionization Detection (GC-FID) analyses have revealed that <em>C. mixtus</em> EO was marked by α-pinene (19.7%), santolina alcohol (11.53%) and germacrene D (10.59%), <em>M. communis</em> was characterized by 1,8-cineole (30.88%), α-pinene (25.65%), myrtenyl acetate (14.69%) and limonene (10.99%), while neryl acetate (16.27%), α-pinene (13.64 %), β-selinene (8.79%), γ-curcumene (7,7%) were major compounds in <em>H. italicum</em> EO. <em>C. mixtus</em> showed the strongest efficacy against <em>Escherichia coli</em> (<em>E. coli</em>) and <em>Staphylococcus aureus</em> (<em>S. aureus</em>), while <em>H. italicum</em> demonstrated the strongest antioxidant effect. Subsequently, the methodology of mixture design (MDM) combined with artificial neural networks (ANNs) were used to improve the formulations of the EOs. The results obtained from the predictive modeling revealed that the inhibition of <em>E. coli</em> and <em>S. aureus</em> was impacted by the ternary mixtures of <em>C. mixtus</em>, <em>M. communis</em>, and <em>H. italicum</em>, whereas the binary mixture of <em>C. mixtus</em> and <em>H. italicum</em> displayed the highest antioxidant activity. Statistical analysis indicated that both optimization approaches accurately predicted the biological activities. However, the accuracy of the ANNs models outperformed that of MDM.</div></div>\",\"PeriodicalId\":12409,\"journal\":{\"name\":\"Food Bioscience\",\"volume\":\"67 \",\"pages\":\"Article 106250\"},\"PeriodicalIF\":5.9000,\"publicationDate\":\"2025-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Bioscience\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2212429225004262\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/3/5 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429225004262","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/3/5 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Investigating the synergistic action of three essential oils for antibacterial and antioxidant applications: A comprehensive framework using mixture design, artificial neural networks, and in silico methods
Essential oils (OEs), recognized for their antibacterial and antioxidant characteristics, have gained extensive application in the food sector as preservative agents. Moreover, mixtures of OEs may have more potent antibacterial and antioxidant effects than a single essential oil. Expanding on this foundation, the objective of this work was to highlight the combined antibacterial and antioxidant action of blending essential oils (EOs) derived from Moroccan Cladanthus mixtus (C. mixtus), Myrtus communis (M. communis), and Helichrysum italicum subsp. Italicum (H. italicum). Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Flame Ionization Detection (GC-FID) analyses have revealed that C. mixtus EO was marked by α-pinene (19.7%), santolina alcohol (11.53%) and germacrene D (10.59%), M. communis was characterized by 1,8-cineole (30.88%), α-pinene (25.65%), myrtenyl acetate (14.69%) and limonene (10.99%), while neryl acetate (16.27%), α-pinene (13.64 %), β-selinene (8.79%), γ-curcumene (7,7%) were major compounds in H. italicum EO. C. mixtus showed the strongest efficacy against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), while H. italicum demonstrated the strongest antioxidant effect. Subsequently, the methodology of mixture design (MDM) combined with artificial neural networks (ANNs) were used to improve the formulations of the EOs. The results obtained from the predictive modeling revealed that the inhibition of E. coli and S. aureus was impacted by the ternary mixtures of C. mixtus, M. communis, and H. italicum, whereas the binary mixture of C. mixtus and H. italicum displayed the highest antioxidant activity. Statistical analysis indicated that both optimization approaches accurately predicted the biological activities. However, the accuracy of the ANNs models outperformed that of MDM.
Food BioscienceBiochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍:
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.