Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, Arkansas 72704, USA.
J Food Prot. 2012 Jun;75(6):1148-52. doi: 10.4315/0362-028X.JFP-11-543.
Liquid smoke extracts have traditionally been used as flavoring agents, are known to possess antioxidant properties, and serve as natural alternatives to conventional antimicrobials. The antimicrobial efficacies of commercial liquid smoke samples may vary depending on their source and composition and the methods used to extract and concentrate the smoke. We investigated the MICs of eight commercial liquid smoke samples against Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli . The commercial liquid smoke samples purchased were supplied by the manufacturer as water-based or concentrated extracts of smoke from different wood sources. The MICs of the commercial smokes to inhibit the growth of foodborne pathogens ranged from 0.5 to 6.0% for E. coli, 0.5 to 8.0% for Salmonella, and 0.38 to 6% for S. aureus. The MIC for each liquid smoke sample was similar in its effect on both E. coli and Salmonella. Solvent-extracted antimicrobials prepared using pecan shells displayed significant differences between their inhibitory concentrations depending on the type of solvent used for extraction. The results indicated that the liquid smoke samples tested in this study could serve as effective natural antimicrobials and that their inhibitory effects depended more on the solvents used for extraction than the wood source.
液体烟熏提取物传统上被用作调味剂，已知具有抗氧化特性，并可用作传统抗菌剂的天然替代品。商业液体烟熏提取物的抗菌功效可能因来源和成分以及提取和浓缩烟雾的方法而异。我们研究了八种商业液体烟熏提取物对肠炎沙门氏菌、金黄色葡萄球菌和大肠杆菌的 MIC 值。购买的商业液体烟熏提取物由制造商提供，是来自不同木材来源的烟雾的水基或浓缩提取物。商业烟熏液抑制食源性病原体生长的 MIC 值范围为：大肠杆菌 0.5-6.0%，沙门氏菌 0.5-8.0%，金黄色葡萄球菌 0.38-6%。每种液体烟熏提取物对大肠杆菌和沙门氏菌的影响，其 MIC 值都相似。使用山核桃壳制备的溶剂萃取抗菌剂，根据用于萃取的溶剂类型，其抑菌浓度存在显著差异。结果表明，本研究测试的液体烟熏提取物可作为有效的天然抗菌剂，其抑制效果更多地取决于用于提取的溶剂，而不是木材来源。
