Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA.
J Food Prot. 2010 Jan;73(1):92-6. doi: 10.4315/0362-028x-73.1.92.
Cinnamic acid (CA), a naturally occurring organic acid found in fruits and spices, has antimicrobial activity against spoilage and pathogenic bacteria, but low aqueous solubility limits its use. The purpose of this study was to determine the effectiveness of solubility-enhancing alpha-cyclodextrin-CA inclusion complexes against Escherichia coli O157:H7 and Salmonella enterica serovars suspended in apple cider or orange juice at two different incubation temperatures (4 and 26 degrees Celsius). Two concentrations (400 and 1,000 mg/liter) of alpha-cyclodextrin-CA inclusion complex were aseptically added to apple cider inoculated with E. coli O157:H7 (7 log CFU/ml) and orange juice inoculated with a cocktail of six Salmonella enterica serovars (7 log CFU/ml). Samples were extracted at 0 min, at 2 min, and at 24-h intervals for 7 days, serially diluted in 0.1 % peptone, spread plated in duplicate onto tryptic soy agar, and incubated at 35 degrees Celsius for 24 h. Populations of E. coli O157:H7 in apple cider were significantly reduced (P < or = 0.05) during the 7-day sampling period in all solutions regardless of temperature. Compared with the controls, populations were significantly reduced by the addition of 400 and 1,000 mg/liter inclusion complex, but reductions were not significantly different (P > or = 0.05) between the two treatment groups (400 and 1,000 mg/liter). Salmonella was significantly reduced in all solutions regardless of temperature. There were significant differences between the control and each inclusion complex concentration at 4 and 26 degrees Celsius. Coupled with additional processing steps, alpha-cyclodextrin-CA inclusion complexes may provide an alternative to traditional heat processes.
肉桂酸（CA）是一种天然存在于水果和香料中的有机酸，对腐败和致病菌具有抗菌活性，但低水溶性限制了其使用。本研究的目的是确定溶解度增强的α-环糊精-CA 包合物对悬浮在苹果 cider 或橙汁中的大肠杆菌 O157:H7 和沙门氏菌血清型的有效性，在两个不同的孵育温度（4 和 26 摄氏度）下。无菌添加两种浓度（400 和 1000 mg/L）的α-环糊精-CA 包合物到接种了大肠杆菌 O157:H7（7 log CFU/ml）的苹果 cider 和接种了六种沙门氏菌血清型混合物（7 log CFU/ml）的橙汁中。样品在 0 min、2 min 和 24 h 间隔时间提取 7 天，在 0.1% 蛋白胨中连续稀释，平板双份接种于胰蛋白酶大豆琼脂上，并在 35 摄氏度下孵育 24 h。在整个 7 天的采样期内，无论温度如何，苹果 cider 中大肠杆菌 O157:H7 的数量均显著减少（P < 或 = 0.05）。与对照组相比，添加 400 和 1000 mg/L 包合物可显著减少细菌数量，但两组（400 和 1000 mg/L）之间的减少没有显著差异（P > 或 = 0.05）。无论温度如何，所有溶液中的沙门氏菌数量均显著减少。在 4 和 26 摄氏度下，对照组与每个包合物浓度之间均存在显著差异。与传统的热处理方法相结合，α-环糊精-CA 包合物可能是一种替代方法。
