Efficacy Evaluation of Jania rubens Extract Against Four Pathogenic Strains Associated with Foodborne Disease in Iran

Niyayesh Hamidkhani; Nargess Mooraki; Marjaneh Sedaghati; Mohadaseh Talebi Haghgo

doi:10.70851/jfines.2025.2(1).20.40

Authors

Niyayesh Hamidkhani Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran Author
Nargess Mooraki Department of Marine Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran Author https://orcid.org/0000-0002-5698-5780 (unauthenticated)
Marjaneh Sedaghatia Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran Author https://orcid.org/0000-0003-2544-8963 (unauthenticated)
Mohadaseh Talebi Haghgo https://orcid.org/0000-0003-2544-8963 Author

DOI:

https://doi.org/10.70851/jfines.2025.2(1).20.40

Keywords:

Optimization, Red algae, Soxhlet extraction method, Antimicrobial, Food borne diseases, Food borne pathogens

Abstract

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.

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