| It is widely recognized for its antibacterial and antioxidant characteristics. Zataria multiflora, also known as ZTM, is a prominent botanical species. Thus, it serves as a superb alternative to goods containing artificial preservatives. Consequently, it is the optimal choice. The goal of this experiment was to find out how well a new nanoformulation called dendrimer-ZTM works. It is made up of a pegylated anionic linear globular G2 dendrimer. The goal of this experiment was to find out if the nanoformulation could really keep Escherichia coli from getting into the mayonnaise. Once the dendrimer was made, plant extract from Z. multiflora was added to it. Different methods, such as zeta potential analysis, atomic force microscopy (AFM), and Fourier transform infrared (FTIR), were used to accurately describe it in the last step. The results of the experiment showed that the nanoformulation had interesting protective effects. This finding was found when the experiment was over. According to the findings of the investigation, the minimal inhibitory and fatal value was determined to be 1500 μg/mL. Additionally, even at dilutions as low as 0.1 and 0.01 per hour, the nanoformulation was able to drastically reduce the quantities of E. Col that were present in bacterial cultures. The efficiency of the nanoformulation was shown by the fact that it was able to function successfully. While the nanoformulation was being inspected, the identification took place for the first time. As a result of the antioxidant and antibacterial properties that it possesses, dendrimer-ZTM has the potential to be an effective natural dietary supplement, as indicated by our findings. This conclusion was reached as a consequence of an exhaustive analysis of the data that was gathered. |
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