Kačániová Miroslava, Garzoli Stefania, Ben Hsouna Anis, Ban Zhaojun, Elizondo-Luevano Joel Horacio, Kluz Maciej Ireneusz, Ben Saad Rania, Haščík Peter, Čmiková Natália, Waskiewicz-Robak Božena, Kollár Ján, Bianchi Alessandro
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia.
School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland.
Foods. 2024 Aug 12;13(16):2512. doi: 10.3390/foods13162512.
Modern lifestyles have increased the focus on food stability and human health due to evolving industrial goals and scientific advancements. Pathogenic microorganisms significantly challenge food quality, with and other planktonic cells capable of forming biofilms that make them more resistant to broad-spectrum antibiotics. This research examined the chemical composition and antibacterial and antibiofilm properties of the essential oil from (ECEO) derived from dried fruits. GC-MS analyses identified eugenol as the dominant component at 82.7%. Additionally, the study aimed to extend the shelf life of sous vide deer meat by applying a plant essential oil and inoculating it with for seven days at 4 °C. The essential oil demonstrated strong antibacterial activity against The ECEO showed significant antibiofilm activity, as indicated by the MBIC crystal violet test results. Data from MALDI-TOF MS analysis revealed that the ECEO altered the protein profiles of bacteria on glass and stainless-steel surfaces. Furthermore, the ECEO was found to have a beneficial antibacterial effect on . In vacuum-packed sous vide red deer meat samples, the anti- activity of the ECEO was slightly higher than that of the control samples. These findings underscore the potential of the ECEO's antibacterial and antibiofilm properties in food preservation and extending the shelf life of meat.
由于工业目标的不断演变和科学进步，现代生活方式使人们更加关注食品稳定性和人类健康。致病微生物对食品质量构成重大挑战， 以及其他能够形成生物膜的浮游细胞，这使它们对广谱抗生素更具抗性。本研究检测了从干果中提取的 （ECEO） 的化学成分、抗菌和抗生物膜特性。气相色谱 - 质谱分析确定丁香酚是主要成分，含量为82.7%。此外，该研究旨在通过应用植物精油并在4°C下接种 七天来延长真空低温烹饪鹿肉的保质期。该精油对 表现出强大的抗菌活性。如MBIC结晶紫测试结果所示，ECEO表现出显著的抗生物膜活性。基质辅助激光解吸电离飞行时间质谱分析的数据表明，ECEO改变了玻璃和不锈钢表面细菌的蛋白质谱。此外，发现ECEO对 有有益的抗菌作用。在真空包装的真空低温烹饪马鹿肉样品中，ECEO的抗 活性略高于对照样品。这些发现强调了ECEO的抗菌和抗生物膜特性在食品保鲜和延长肉类保质期方面的潜力。
