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Duan X, Qin D, Li H, Zhang T, Han Y, Huang YQ, He D, Wu K, Chai X, Chen C. Study of antimicrobial activity and mechanism of vapor-phase cinnamaldehyde for killing Escherichia coli based on fumigation method. Front Nutr 2022; 9:1040152. [PMID: 36386918 PMCID: PMC9659922 DOI: 10.3389/fnut.2022.1040152] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Accepted: 10/17/2022] [Indexed: 11/15/2023] Open
Abstract
The vapor-phase antibacterial activity of essential oils makes them suitable for applications in air disinfection and other fields. At present, vapor-phase antibacterial activity of plant-based essential oils has rarely been reported. Herein, we report a new approach to investigate the antimicrobial activity and mechanism of vapor-phase cinnamaldehyde using Escherichia coli (E. coli) and three other pathogenic bacteria (Pseudomonas aeruginosa, Salmonella, Staphylococcus aureus) as model bacteria. Plate fumigation and agar block transfer techniques were used to determine the antimicrobial activities of vapor-phase cinnamaldehyde fumigation on the four types of bacteria, and the mechanism of action was determined by electrical conductivity (EC), OD260nm measurement, transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), and fluorescence spectroscopy. Cinnamaldehyde had good vapor-phase antibacterial activity against the four types of bacteria. The TEM, EC, and OD260nm measurements showed that after fumigation with cinnamaldehyde, the ultrastructures of the cells were damaged, and plasmolysis, cell collapse, and leakage of intracellular substances were observed. The FTIR and fluorescence spectroscopy analyses showed that the secondary and tertiary structures of bacterial membrane proteins were altered. These findings indicate that the cell membrane is an important target for plant-based essential oils to exert their vapor-phase antimicrobial effects. The results showed that plant-based essential oils can be developed as volatile broad-spectrum disinfection products and vapor-phase antiseptics.
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Affiliation(s)
- Xuejuan Duan
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Dongying Qin
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Hongming Li
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Tong Zhang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Yali Han
- School of Biomedicine and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, China
| | - Yu qiang Huang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Dong He
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Kegang Wu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Xianghua Chai
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Chun Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Li YX, Erhunmwunsee F, Liu M, Yang K, Zheng W, Tian J. Antimicrobial mechanisms of spice essential oils and application in food industry. Food Chem 2022; 382:132312. [PMID: 35158267 DOI: 10.1016/j.foodchem.2022.132312] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/11/2022] [Accepted: 01/29/2022] [Indexed: 11/04/2022]
Abstract
Spice essential oils (SEOs) are commonly used in food flavoring and are considered an effective food preservative. It has a broad range of applications and promising development prospects. As a natural food additive, SEOs' antimicrobial effects have been widely studied and utilized towards food preservation. Many SEOs have exhibited significant antimicrobial activities against food-borne pathogenic and food spoilage microorganisms. We reviewed the antibacterial and antifungal properties of SEOs, the active components, their corresponding mechanisms of actions, as well as their application in the food industry, providing a theoretical basis for SEOs' further development and application as natural preservatives.
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Affiliation(s)
- Yong-Xin Li
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China.
| | - Famous Erhunmwunsee
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China
| | - Man Liu
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China
| | - Kunlong Yang
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China
| | - Weifa Zheng
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China
| | - Jun Tian
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China.
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Cui H, Lu J, Li C, Lin L. Fabrication of phospholipid nanofibers containing eugenol@cationic starch nanoparticles against Bacillus cereus in beef. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111262] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Citrus medica and Cinnamomum zeylanicum Essential Oils as Potential Biopreservatives against Spoilage in Low Alcohol Wine Products. Foods 2020; 9:foods9050577. [PMID: 32375393 PMCID: PMC7278866 DOI: 10.3390/foods9050577] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 04/28/2020] [Accepted: 05/01/2020] [Indexed: 11/16/2022] Open
Abstract
Low alcohol wine is a new entry in the global wine market, due to the increase in consumers’ concern for health, economic and modern lifestyle issues. As low alcohol products are prone to spoilage, the adoption of natural-derived products with antimicrobial activity as biopreservatives seems to be an intriguing alternative. Thus, the aim of the present study was to investigate the possible antimicrobial properties of Citrus medica and Cinnamomum zeylanicum essential oils (EOs) and assess their commercial prospective in the wine industry. The main constituents identified by GC/MS analysis were limonene (38.46%) and linalool (35.44%) in C. medica EO, whereas trans-cinnamic-aldehyde (63.58%) was the dominant compound in C. zeylanicum EO. The minimum inhibitory (MIC), non-inhibitory (NIC) and minimum lethal concentration (MLC) values against common wine spoilage microbes were initially determined. Subsequently, their efficiency was further validated in low alcohol (~6% vol) wines, either separately or in combination at 0.010% (v/v), as well as in wines deliberately inoculated with Gluconobacter cerinus, Oenococcus oeni, Pediococcus pentosaceus, Dekkera bruxellensis, Candida zemplinina, Hanseniaspora uvarum, Pichia guilliermondii or Zygosaccharomyces bailii. EO addition led to considerable spoilage and microbial growth delay during storage at room or refrigerated temperature, suggesting their potential use as wine biopreservatives.
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Growth of Listeria monocytogenes in pasteurized vanilla cream pudding as affected by storage temperature and the presence of cinnamon extract. Food Res Int 2018; 106:1114-1122. [DOI: 10.1016/j.foodres.2017.11.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Revised: 10/30/2017] [Accepted: 11/19/2017] [Indexed: 11/24/2022]
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Friedman M. Chemistry, Antimicrobial Mechanisms, and Antibiotic Activities of Cinnamaldehyde against Pathogenic Bacteria in Animal Feeds and Human Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10406-10423. [PMID: 29155570 DOI: 10.1021/acs.jafc.7b04344] [Citation(s) in RCA: 117] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Cinnamaldehyde is a major constituent of cinnamon essential oils produced by aromatic cinnamon plants. This compound has been reported to exhibit antimicrobial properties in vitro in laboratory media and in animal feeds and human foods contaminated with disease-causing bacteria including Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. This integrated review surveys and interprets our current knowledge of the chemistry, analysis, safety, mechanism of action, and antibiotic activities of cinnamaldehyde in food animal (cattle, lambs, calves, pigs, poultry) diets and in widely consumed liquid (apple, carrot, tomato, and watermelon juices, milk) and solid foods. Solid foods include various fruits (bayberries, blueberries, raspberries, and strawberries), vegetables (carrots, celery, lettuce, spinach, cucumbers, and tomatoes), meats (beef, ham, pork, and frankfurters), poultry (chickens and turkeys), seafood (oysters and shrimp), bread, cheese, eggs, infant formula, and peanut paste. The described findings are not only of fundamental interest but also have practical implications for food safety, nutrition, and animal and human health. The collated information and suggested research needs will hopefully facilitate and guide further studies needed to optimize the use of cinnamaldehyde alone and in combination with other natural antimicrobials and medicinal antibiotics to help prevent and treat food animal and human diseases.
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Affiliation(s)
- Mendel Friedman
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , Albany, California 94710, United States
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Muller J, Casado Quesada A, González-Martínez C, Chiralt A. Antimicrobial properties and release of cinnamaldehyde in bilayer films based on polylactic acid (PLA) and starch. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.09.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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de Souza EL, da Cruz Almeida ET, de Sousa Guedes JP. The Potential of the Incorporation of Essential Oils and Their Individual Constituents to Improve Microbial Safety in Juices: A Review. Compr Rev Food Sci Food Saf 2016; 15:753-772. [DOI: 10.1111/1541-4337.12208] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Accepted: 03/21/2016] [Indexed: 01/07/2023]
Affiliation(s)
- Evandro Leite de Souza
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Science Center; Federal Univ. of Paraíba; João Pessoa Brazil
| | - Erika Tayse da Cruz Almeida
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Science Center; Federal Univ. of Paraíba; João Pessoa Brazil
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Ulbricht C, Seamon E, Windsor RC, Armbruester N, Bryan JK, Costa D, Giese N, Gruenwald J, Iovin R, Isaac R, Grimes Serrano JM, Tanguay-Colucci S, Weissner W, Yoon H, Zhang J. An Evidence-Based Systematic Review of Cinnamon (Cinnamomumspp.) by the Natural Standard Research Collaboration. J Diet Suppl 2011; 8:378-454. [DOI: 10.3109/19390211.2011.627783] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Lang G, Buchbauer G. A review on recent research results (2008-2010) on essential oils as antimicrobials and antifungals. A review. FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2082] [Citation(s) in RCA: 248] [Impact Index Per Article: 19.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Gudrun Lang
- Faculty of Life Sciences, Clinical Pharmacy & Diagnostics; University of Vienna; Vienna; Austria
| | - Gerhard Buchbauer
- Faculty of Life Sciences, Clinical Pharmacy & Diagnostics; University of Vienna; Vienna; Austria
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Voravuthikunchai SP, Dolah S, Charernjiratrakul W. Control of Bacillus cereus in foods by Rhodomyrtus tomentosa (Ait.) Hassk. Leaf extract and its purified compound. J Food Prot 2010; 73:1907-12. [PMID: 21067680 DOI: 10.4315/0362-028x-73.10.1907] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Edible natural products, either standardized plant extracts or pure compounds, provide unlimited opportunities as safe new antimicrobial agents. This study investigated the antibacterial properties of ethanolic extract from Rhodomyrtus tomentosa (Ait.) Hassk. leaves against Bacillus cereus. Preliminary screening to evaluate the activities of the extract used a paper disc diffusion method against 65 food isolates. The extract produced large inhibition zones in all isolates, ranging from 10 to 18 mm. The results were confirmed by MIC and MBC (16 to 64 and 32 to 256 μg/ml, respectively). Rhodomyrtone, a purified compound, exhibited MIC and MBC at 0.5 and at 2 to 8 μg/ml, respectively. The antimicrobial activity of the extract on vegetative cells and endospores of a representative B. cereus isolate (MIC=32 μg/ml) was assessed by enumerating viable cells at different time intervals up to 24 h. At 2 MICs and 4 MICs, a reduction in the viability of the bacterial cells and endospores was at least 3 log within 6 to 8 h and 2 h after incubation, respectively. Application of the extract in precooked rice and tuna steak demonstrated that after exposure to 16 MICs and 32 MICs, the numbers of viable cells and endospores in both model systems were reduced by at least 2 log within 12 and 6 h, respectively. Since the extract consistently produced remarkable activity against both cells and endospores, it could be used as an alternative food additive for controlling B. cereus without compromising food safety.
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Affiliation(s)
- Supayang Piyawan Voravuthikunchai
- Department of Microbiology, Natural Products Research Center, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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