Center for Agricultural Sciences, Postgraduate Program of Food Science, State University of Maringá, Maringá, PR, Brazil.
Center for Health Sciences, Postgraduate Program in Health Sciences, State University of Maringá, Maringá, PR, Brazil.
Food Sci Technol Int. 2024 Jun;30(4):384-394. doi: 10.1177/10820132231165541. Epub 2023 Mar 27.
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.
本研究旨在评估肉桂醛（CIN）和山梨酸钾（P.S.）单独及联合使用对苹果酱中 和 的抗菌效果。通过最小抑菌浓度（MIC）和最小杀菌浓度（MBC）、时间杀伤试验和抑制浓度指数（FIC）测定来研究抗菌活性。CIN 的 MIC 和 MBC 分别为 312 μg/mL 和 312 μg/mL。P.S. 的 MIC 和 MBC 分别为 2500 μg/mL 和 5000 μg/mL，以及 10000 μg/mL 和 20000 μg/mL，分别针对 Typhimurium 和 。化合物联合使用表现出协同作用（FIC < 0.5），在 12 小时和 24 小时后抑制 Typhimurium 的生长。在贮藏过程中，评估了 CIN 和 P.S.在亚抑菌浓度下对苹果酱中细菌菌株的影响。还进行了理化和感官分析。在添加 CIN + P.S.的苹果酱中，贮藏第 3 天未回收可培养的 Typhimurium 或 细胞。CIN 和 P.S.的添加并未影响理化性质，感官评价得分为 7.0 以上。CIN 和 P.S.在亚抑菌浓度下的联合使用可有效控制食源性病原体，并延长苹果酱的保质期。
