Edible sprouts, particularly mung bean sprouts, are important components of a healthy diet because of their high nutritional value and abundance of bioactive compounds. However, microbial contamination, especially by Salmonella , remains a major challenge for their production and consumption. Traditional disinfection methods, such as sodium hypochlorite, have notable limitations. In this study, the antimicrobial effects of Zataria multiflora essential oil ( Z. multiflora EO) and its nanoformulations including chitosan nanoparticles, alginate nanoparticles, and a nanoemulsion were investigated to enhance the microbial safety of mung bean sprouts. GC–MS analysis identified carvacrol (35.42%) and thymol (28.95%) as the major constituents of the essential oil. The nanoformulations were characterized using DLS, TEM, and FTIR, revealing that Z. multiflora EO-loaded chitosan nanoparticles, with a size of 98.5 nm and a zeta potential of ± 17.6 mV, had the strongest inhibitory effect on Salmonella during the first and second days, while Z. multiflora EO-loaded alginate nanoparticles were more effective on the third day. All treatments led to increased germination rates, reaching 100% by day 3. Sensory evaluations showed no significant differences among treated and untreated sprouts, indicating that the nanoformulations did not negatively impact taste, texture, or appearance. Nanoformulations of Z. multiflora EO, particularly chitosan nanoparticles, represent an effective and safe strategy for controlling microbial contamination in mung bean sprouts without adversely affecting their germination or sensory properties. These findings contribute to enhancing both the safety and quality of edible sprouts.
amushahi et al. (Fri,) studied this question.