Department of Food Science and Agricultural Chemistry, McGill University, Ste. Anne de Bellevue, Québec H9X 3V9, Canada.
Department of Food Science and Agricultural Chemistry, McGill University, Ste. Anne de Bellevue, Québec H9X 3V9, Canada.
Food Chem. 2021 Oct 30;360:129956. doi: 10.1016/j.foodchem.2021.129956. Epub 2021 Apr 27.
Essential oils (EOs) have potential utility as clean-label food preservatives due to their antimicrobial and antioxidant properties. In this study, various EOs were screened for their antimicrobial activities against Listeria grayi in vitro. The susceptibility of L. monocytogenes to select EOs was compared with that of L. grayi. The effectiveness of the selected EOs in inhibiting the growth of L. grayi on vegetable products was also investigated. The results showed that cinnamon and oregano EOs and carvacrol were effective in the vapor phase in inhibiting the growth of L. grayi as well as L. monocytogenes, with the susceptibility of L. monocytogenes to cinnamon EO being slightly higher than that of L. grayi. The packaging of green peppers with cellulose stickers impregnated with cinnamon EO at 556 μL/L reduced the Listeria count to 1 log CFU/g after 2 days of storage as compared to 7.5 log CFU/g for controls.
由于具有抗菌和抗氧化特性，精油（EOs）作为清洁标签食品防腐剂具有潜在的应用价值。在这项研究中，对各种精油进行了筛选，以检测其对体外格氏李斯特菌的抗菌活性。比较了单核细胞增生李斯特菌对选定精油的敏感性与格氏李斯特菌的敏感性。还研究了所选精油在抑制蔬菜产品上格氏李斯特菌生长方面的有效性。结果表明，肉桂和牛至精油以及香芹酚在气相中有效抑制格氏李斯特菌和单核细胞增生李斯特菌的生长，单核细胞增生李斯特菌对肉桂精油的敏感性略高于格氏李斯特菌。与对照组的 7.5 log CFU/g 相比，用 556 μL/L 肉桂精油浸渍纤维素贴纸包装青椒，可将李斯特菌数量在 2 天的储存期内减少到 1 log CFU/g。
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