Abstract
It is widely acknowledged for its antibacterial and antioxidant properties. Zataria multiflora, also designated as ZTM, is a distinguished botanical species. Therefore, it represents an excellent alternative to products containing synthetic preservatives. Therefore, it can be concluded that this is the optimal choice. The objective of this experiment was to ascertain the efficacy of a novel nanoformulation, designated dendrimer-ZTM, in achieving the desired outcome. The composition of the nanoformulation is a pegylated anionic linear globular G2 dendrimer. The objective of this experiment was to ascertain whether the nanoformulation was capable of preventing Escherichia coli from penetrating the mayonnaise. Once the dendrimer had been synthesized, an extract from Z. multiflora was added to it. In the final stage of the process, a range of techniques, including zeta potential analysis, atomic force microscopy (AFM), and Fourier transform infrared (FTIR) spectroscopy, were employed to provide a comprehensive and accurate description of the material. The results of the experiment demonstrated that the nanoformulation exhibited intriguing protective effects. This result was observed at the conclusion of the experiment. The findings of the investigation revealed that the minimal inhibitory and fatal value was 1500 μg/mL. Furthermore, even at the lowest concentrations tested (0.1 and 0.01 per hour), the nanoformulation demonstrated the capacity to markedly diminish the levels of E. coli present in bacterial cultures. The efficacy of the nanoformulation was demonstrated by its successful performance. During the inspection of the nanoformulation, its identification was initially determined. The antioxidant and antibacterial properties of dendrimer-ZTM indicate that it has the potential to be an effective natural dietary supplement, as evidenced by our findings. This conclusion was reached as a result of a comprehensive analysis of the data collected.