Kačániová Miroslava, Vukovic Nenad L, Čmiková Natália, Bianchi Alessandro, Garzoli Stefania, Ben Saad Rania, Ben Hsouna Anis, Elizondo-Luévano Joel Horacio, Said-Al Ahl Hussein A H, Hikal Wafaa M, Vukic Milena D
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia.
School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01 043 Warszawa, Poland.
Foods. 2024 May 13;13(10):1505. doi: 10.3390/foods13101505.
, commonly known as star anise, represents one of the notable botanical species and is recognized for its rich reservoir of diverse bioactive compounds. Beyond its culinary application as a spice, this plant has been extensively utilized in traditional medicine. Given the contemporary emphasis on incorporating natural resources into food production, particularly essential oils, to enhance sensory attributes and extend shelf life, our study seeks to elucidate the chemical composition and evaluate the antibacterial (, ) and insecticidal properties of essential oil (IVEO). Also, microbiological analyses of pumpkin sous vide treated with IVEO after inoculation of were evaluated after 1 and 7 days of study. GC/MS analysis revealed a significantly high amount of ()-anethole (88.4%) in the investigated EO. The disc diffusion method shows that the antibacterial activity of the IVEO ranged from 5.33 () to 10.33 mm (). The lowest minimal inhibition concentration was found against and the minimum biofilm inhibition concertation was found against . In the vapor phase, the best antimicrobial activity was found against in the pears model and against in the beetroot model. The application of the sous vide method in combination with IVEO application decreased the number of microbial counts and eliminated the growth of . The most isolated microbiota identified from the sous vide pumpkin were , , , and . Modifications to the protein composition of biofilm-forming bacteria were suggested by the MALDI TOF MS instigations. The IVEO showed insecticidal potential against . Thanks to the properties of IVEO, our results suggest it can be used in the food industry as a natural supplement to extend the shelf life of foods and as a natural insecticide.
，通常被称为八角茴香，是著名的植物物种之一，以其丰富多样的生物活性化合物而闻名。除了作为香料用于烹饪外，这种植物还在传统医学中得到广泛应用。鉴于当代强调将自然资源纳入食品生产，特别是精油，以增强感官特性并延长保质期，我们的研究旨在阐明化学组成，并评估精油（IVEO）的抗菌（，）和杀虫特性。此外，在研究1天和7天后，对接种后的真空低温烹饪南瓜进行了微生物分析，评估了IVEO处理后的情况。气相色谱/质谱分析表明，在所研究的精油中，（）-茴香脑含量极高（88.4%）。纸片扩散法表明，IVEO的抗菌活性范围为5.33（）至10.33毫米（）。对的最低抑菌浓度最低，对的最低生物膜抑制浓度最低。在气相中，在梨模型中对的抗菌活性最佳，在甜菜根模型中对的抗菌活性最佳。真空低温烹饪方法与IVEO联合应用减少了微生物数量，并消除了的生长。从真空低温烹饪南瓜中分离出的最常见微生物群是，，，和。基质辅助激光解吸电离飞行时间质谱分析表明，生物膜形成细菌的蛋白质组成发生了变化。IVEO对显示出杀虫潜力。由于IVEO的特性，我们的结果表明它可在食品工业中用作天然补充剂，以延长食品的保质期，并用作天然杀虫剂。
