Wang Wu, Li Tingting, Chen Jing, Ye Yingwang
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Foods. 2023 Jun 30;12(13):2560. doi: 10.3390/foods12132560.
This research investigates the antibacterial potential of plant essential oil components including thymol, carvacrol, citral, cinnamaldehyde, limonene, and β-pinene against Enteritidis ( Enteritidis). Through the determination of minimum inhibitory concentration, three kinds of natural antibacterial agents with the best inhibitory effect on Enteritidis were determined, namely thymol (128 μg/mL), carvacrol (256 μg/mL), and cinnamaldehyde (128 μg/mL). Physical, chemical, microbial, and sensory characteristics were regularly monitored on days 0, 2, 4, and 6. The findings of this study reveal that both thymol at MIC of 128 μg/mL and carvacrol at MIC of 256 μg/mL not only maintained the sensory quality of chicken, but also decreased the pH, moisture content, and TVB-N value. Additionally, thymol, carvacrol and cinnamaldehyde successfully inhibited the formation of Enteritidis biofilm, thereby minimizing the number of Enteritidis and the total aerobic plate count in chicken. Hence, thymol, carvacrol, and cinnamaldehyde have more effective inhibitory activities against Enteritidis, which can effectively prevent the spoilage of chicken and reduce the loss of its functional components.
本研究调查了百里香酚、香芹酚、柠檬醛、肉桂醛、柠檬烯和β-蒎烯等植物精油成分对肠炎沙门氏菌（肠炎杆菌）的抗菌潜力。通过测定最低抑菌浓度，确定了对肠炎沙门氏菌抑制作用最佳的三种天然抗菌剂，即百里香酚（128μg/mL）、香芹酚（256μg/mL）和肉桂醛（128μg/mL）。在第0、2、4和6天定期监测物理、化学、微生物和感官特性。本研究结果表明，最低抑菌浓度为128μg/mL的百里香酚和最低抑菌浓度为256μg/mL的香芹酚不仅保持了鸡肉的感官品质，还降低了pH值、水分含量和TVB-N值。此外，百里香酚、香芹酚和肉桂醛成功抑制了肠炎沙门氏菌生物膜的形成，从而减少了鸡肉中肠炎沙门氏菌的数量和总需氧平板计数。因此，百里香酚、香芹酚和肉桂醛对肠炎沙门氏菌具有更有效的抑制活性，能够有效防止鸡肉变质并减少其功能成分的损失。
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