Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice

Natural additives for the control of microbial growth are in demand because consumers prefer them over synthetic ones. In the present investigation, the antibacterial activity of two natural preservatives, cinnamaldeyde and clove oil alone or in combinations was studied, and their potential as food...

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Published in:	Journal of food science and technology Vol. 52; no. 9; pp. 5834 - 5841
Main Authors:	Siddiqua, S., Anusha, B. A., Ashwini, L. S., Negi, P. S.
Format:	Journal Article
Language:	English
Published:	New Delhi Springer India 01-09-2015 Springer Nature B.V
Subjects:	Analysis Antimicrobial agents Bacillus cereus Bacteria Brassica Chemistry Chemistry and Materials Science Chemistry/Food Science Citrullus lanatus Contaminants E coli Escherichia coli Essential oils Eugenia Food Food contamination & poisoning Food processing industry Food safety Food Science Food systems Fruit juices Hordeum vulgare Industrial research Investigations Laboratories Nutrition Oils & fats Original Original Article Pathogens Preservatives Public health Staphylococcus aureus Studies Synergistic effect Vegetable oils Yersinia enterocolitica Clove oil Cinnamaldehyde Food systems Fractional inhibitory concentration Minimum inhibitory concentration
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Abstract	Natural additives for the control of microbial growth are in demand because consumers prefer them over synthetic ones. In the present investigation, the antibacterial activity of two natural preservatives, cinnamaldeyde and clove oil alone or in combinations was studied, and their potential as food preservative in model food systems and watermelon juice was evaluated. The cinnamaldehyde and clove essential oil showed minimum inhibitory concentration (MIC) at or below 5000 mg/l, and fractional inhibitory studies using both the oils showed synergistic effect. In artificially inoculated barley model food system and cabbage model food system, 2 MIC of oils was able to reduce the growth of the tested bacteria (more than 5 log) during 4 weeks storage at 37 °C, and similar reduction was also observed when combinations of oils were used at one eighth of MIC against Bacillus cereus and Yersinia enterocolitica , and one fourth of MIC against Staphylococcus aureus and Escherichia coli . Natural contaminants of watermelon juice were also reduced by the combination of one fourth of MIC of the oils, which was more effective than individual 2 MICs. These findings may be useful for food applications, but their effect on sensory quality of various foods need to be studied.
AbstractList	Natural additives for the control of microbial growth are in demand because consumers prefer them over synthetic ones. In the present investigation, the antibacterial activity of two natural preservatives, cinnamaldeyde and clove oil alone or in combinations was studied, and their potential as food preservative in model food systems and watermelon juice was evaluated. The cinnamaldehyde and clove essential oil showed minimum inhibitory concentration (MIC) at or below 5000 mg/l, and fractional inhibitory studies using both the oils showed synergistic effect. In artificially inoculated barley model food system and cabbage model food system, 2 MIC of oils was able to reduce the growth of the tested bacteria (more than 5 log) during 4 weeks storage at 37 degree C, and similar reduction was also observed when combinations of oils were used at one eighth of MIC against Bacillus cereus and Yersinia enterocolitica, and one fourth of MIC against Staphylococcus aureus and Escherichia coli. Natural contaminants of watermelon juice were also reduced by the combination of one fourth of MIC of the oils, which was more effective than individual 2 MICs. These findings may be useful for food applications, but their effect on sensory quality of various foods need to be studied. Natural additives for the control of microbial growth are in demand because consumers prefer them over synthetic ones. In the present investigation, the antibacterial activity of two natural preservatives, cinnamaldeyde and clove oil alone or in combinations was studied, and their potential as food preservative in model food systems and watermelon juice was evaluated. The cinnamaldehyde and clove essential oil showed minimum inhibitory concentration (MIC) at or below 5000 mg/l, and fractional inhibitory studies using both the oils showed synergistic effect. In artificially inoculated barley model food system and cabbage model food system, 2 MIC of oils was able to reduce the growth of the tested bacteria (more than 5 log) during 4 weeks storage at 37 °C, and similar reduction was also observed when combinations of oils were used at one eighth of MIC against Bacillus cereus and Yersinia enterocolitica , and one fourth of MIC against Staphylococcus aureus and Escherichia coli . Natural contaminants of watermelon juice were also reduced by the combination of one fourth of MIC of the oils, which was more effective than individual 2 MICs. These findings may be useful for food applications, but their effect on sensory quality of various foods need to be studied. Natural additives for the control of microbial growth are in demand because consumers prefer them over synthetic ones. In the present investigation, the antibacterial activity of two natural preservatives, cinnamaldeyde and clove oil alone or in combinations was studied, and their potential as food preservative in model food systems and watermelon juice was evaluated. The cinnamaldehyde and clove essential oil showed minimum inhibitory concentration (MIC) at or below 5000 mg/l, and fractional inhibitory studies using both the oils showed synergistic effect. In artificially inoculated barley model food system and cabbage model food system, 2 MIC of oils was able to reduce the growth of the tested bacteria (more than 5 log) during 4 weeks storage at 37 °C, and similar reduction was also observed when combinations of oils were used at one eighth of MIC against Bacillus cereus and Yersinia enterocolitica, and one fourth of MIC against Staphylococcus aureus and Escherichia coli. Natural contaminants of watermelon juice were also reduced by the combination of one fourth of MIC of the oils, which was more effective than individual 2 MICs. These findings may be useful for food applications, but their effect on sensory quality of various foods need to be studied. Natural additives for the control of microbial growth are in demand because consumers prefer them over synthetic ones. In the present investigation, the antibacterial activity of two natural preservatives, cinnamaldeyde and clove oil alone or in combinations was studied, and their potential as food preservative in model food systems and watermelon juice was evaluated. The cinnamaldehyde and clove essential oil showed minimum inhibitory concentration (MIC) at or below 5000 mg/l, and fractional inhibitory studies using both the oils showed synergistic effect. In artificially inoculated barley model food system and cabbage model food system, 2 MIC of oils was able to reduce the growth of the tested bacteria (more than 5 log) during 4 weeks storage at 37 °C, and similar reduction was also observed when combinations of oils were used at one eighth of MIC against Bacillus cereus and Yersinia enterocolitica, and one fourth of MIC against Staphylococcus aureus and Escherichia coli. Natural contaminants of watermelon juice were also reduced by the combination of one fourth of MIC of the oils, which was more effective than individual 2 MICs. These findings may be useful for food applications, but their effect on sensory quality of various foods need to be studied.
Author	Anusha, B. A. Ashwini, L. S. Siddiqua, S. Negi, P. S.
Author_xml	– sequence: 1 givenname: S. surname: Siddiqua fullname: Siddiqua, S. organization: Fruit and Vegetable Technology Department, Council of Scientific and Industrial Research - Central Food Technological Research Institute – sequence: 2 givenname: B. A. surname: Anusha fullname: Anusha, B. A. organization: Fruit and Vegetable Technology Department, Council of Scientific and Industrial Research - Central Food Technological Research Institute – sequence: 3 givenname: L. S. surname: Ashwini fullname: Ashwini, L. S. organization: Fruit and Vegetable Technology Department, Council of Scientific and Industrial Research - Central Food Technological Research Institute – sequence: 4 givenname: P. S. surname: Negi fullname: Negi, P. S. email: psnegi@yahoo.com, psnegi@cftri.res.in organization: Fruit and Vegetable Technology Department, Council of Scientific and Industrial Research - Central Food Technological Research Institute
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Keywords	Clove oil Cinnamaldehyde Food systems Fractional inhibitory concentration Minimum inhibitory concentration
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SubjectTerms	Analysis Antimicrobial agents Bacillus cereus Bacteria Brassica Chemistry Chemistry and Materials Science Chemistry/Food Science Citrullus lanatus Contaminants E coli Escherichia coli Essential oils Eugenia Food Food contamination & poisoning Food processing industry Food safety Food Science Food systems Fruit juices Hordeum vulgare Industrial research Investigations Laboratories Nutrition Oils & fats Original Original Article Pathogens Preservatives Public health Staphylococcus aureus Studies Synergistic effect Vegetable oils Yersinia enterocolitica
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Title	Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice
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