Synergistic inhibition of Typhimurium and in apple jam by cinnamaldehyde and potassium sorbate.

The objective of this study was to evaluate the antimicrobial effectiveness of cinnamaldehyde (CIN) and potassium sorbate (P.S.), alone and in combination, against Typhimurium and and in apple jam. Antimicrobial activity was investigated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), time-kill assay and determination of fractional inhibitory concentration index. CIN MIC and MBC was 312 μg/mL. P.S. MIC and MBC were 2500 and 5000 μg/mL, respectively, against Typhimurium; and 10,000 and 20,000 μg/mL, respectively, against . The compounds combined exhibited a synergistic effect (FIC < 0.5), inhibiting Typhimurium growth after 12 h and after 24 h. The effect of CIN and P.S., at sub-inhibitory concentrations, against bacterial strains in apple jam was evaluated during storage. Physicochemical and sensory analyses were also performed. No cultivable Typhimurium or cells were recovered in apple jam supplemented with CIN + P.S. on the third day of storage. The addition of CIN and P.S. did not affect the physicochemical properties and sensory evaluation showed a score above 7.0. CIN and P.S. association at sub-inhibitory concentrations was effective in controlling foodborne pathogens and improved the shelf life of apple jam.