International Journal of Food Science & Technology · 2019 · 32 citations · 30 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyFood PreservationFood SafetyFoodborne PathogensFruit PreservationMicrobial ContaminationMicrobial Food SafetyMicrobial QualityMicrobiological Food SafetyCellular Membrane DamageEdible CoatingsFood Safety Of Fresh ProduceFoodborne Bacterial PathogensFoodborne Pathogens On VegetablesGas Chromatography-mass SpectrometrySanitization Of Fresh ProduceSensory Characteristics
Summary In this study, the inhibition of an alginate‐based edible coating (EC) containing thyme oil (0.05%, 0.35% and 0.65%) was evaluated against Listeria monocytogenes , Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli O157:H7 inoculated onto fresh‐cut apples. To investigate the antibacterial mechanism of thyme oil, the constituent compounds of that were analysed by gas chromatography‐mass spectrometry (GC‐MS), and the cellular damage of pathogens was observed by scanning electron microscopy (SEM). Results showed that alginate‐based EC containing thyme oil effectively inhibited the growth of pathogens on fresh‐cut apples. GC‐MS analysis revealed thymol (47.23%) as the major compounds in thyme oil. SEM showed that the cell membrane of foodborne pathogens was damaged by thyme oil, causing their inactivation. Treatment with alginate‐based EC containing 0.05% thyme oil preserved the sensory characteristics of fresh‐cut apples. Therefore, using alginate‐based EC with thyme oil may represent a potential approach to preserve and enhance the safety of fresh‐cut apples.
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Effect of Essential Oils on Pathogenic Bacteria
Filomena Nazzaro, Florinda Fratianni, Laura De Martino et al. · Pharmaceuticals · 2013 · 2.1K citations · Full text