Siddiqua S, Anusha B A, Ashwini L S, Negi P S
Fruit and Vegetable Technology Department, Council of Scientific and Industrial Research - Central Food Technological Research Institute, Mysore, 570 020 India.
J Food Sci Technol. 2015 Sep;52(9):5834-41. doi: 10.1007/s13197-014-1642-x. Epub 2014 Nov 14.
Natural additives for the control of microbial growth are in demand because consumers prefer them over synthetic ones. In the present investigation, the antibacterial activity of two natural preservatives, cinnamaldeyde and clove oil alone or in combinations was studied, and their potential as food preservative in model food systems and watermelon juice was evaluated. The cinnamaldehyde and clove essential oil showed minimum inhibitory concentration (MIC) at or below 5000 mg/l, and fractional inhibitory studies using both the oils showed synergistic effect. In artificially inoculated barley model food system and cabbage model food system, 2 MIC of oils was able to reduce the growth of the tested bacteria (more than 5 log) during 4 weeks storage at 37 °C, and similar reduction was also observed when combinations of oils were used at one eighth of MIC against Bacillus cereus and Yersinia enterocolitica, and one fourth of MIC against Staphylococcus aureus and Escherichia coli. Natural contaminants of watermelon juice were also reduced by the combination of one fourth of MIC of the oils, which was more effective than individual 2 MICs. These findings may be useful for food applications, but their effect on sensory quality of various foods need to be studied.
由于消费者更喜欢天然添加剂而非合成添加剂，因此对用于控制微生物生长的天然添加剂有需求。在本研究中，研究了两种天然防腐剂肉桂醛和丁香油单独或组合使用时的抗菌活性，并评估了它们在模拟食品体系和西瓜汁中作为食品防腐剂的潜力。肉桂醛和丁香精油的最低抑菌浓度（MIC）在5000毫克/升及以下，对两种精油进行的分级抑菌研究显示出协同效应。在人工接种的大麦模拟食品体系和卷心菜模拟食品体系中，2倍MIC的精油能够在37℃储存4周期间减少受试细菌的生长（超过5个对数），当使用精油组合，其浓度为蜡样芽孢杆菌和小肠结肠炎耶尔森菌MIC的八分之一、金黄色葡萄球菌和大肠杆菌MIC的四分之一时，也观察到了类似程度的减少。西瓜汁中的天然污染物也因精油四分之一MIC的组合而减少，这比单独使用2倍MIC更有效。这些发现可能对食品应用有用，但它们对各种食品感官品质的影响有待研究。
