The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation
The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation
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DOI：
10.1016/j.ifset.2011.04.004
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发表时间：
2011-07-01
影响因子：
6.6
通讯作者：
Pagan, Rafael
中科院分区：
文献类型：
--
作者：
Ait-Ouazzou, Abdenour;Cherrat, Lamia;Pagan, Rafael
本工作评价了广泛分布的疏水性精油（EO）成分，3烃单萜的抗菌活性（α-蒎烯、β-蒎烯和对伞花烃）和8种含氧单萜（百里酚、香芹酚、丁香酚、芳樟醇、松油醇-4-醇、1，8-桉叶素、乙酸松油酯和樟脑），作为处理介质pH的函数，以及与温和的热或脉冲电场（PEF）处理组合的可能的协同效应。使用圆盘扩散技术获得的结果突出了酚类和醇类作为最好的生长抑制剂，并且由于其较差的活性而使烃类打折。然而，在pH 4.0的杀菌效果的评价表明，大多数化合物测定，包括一些烃，是非常有效的大肠杆菌和李斯特菌。大多数环氧乙烷成分造成膜透化和幸存者的亚致死性损伤。使用温和加热（54 ℃/10分钟）或PEF（30 kV/cm/25脉冲）与0.2 μ l/ml的某些抗菌剂组合显示出突出的协同致死效应，实现了作为处理条件的函数的5 log（10）个细胞灭活循环。在大多数情况下，联合处理在苹果汁中比在橙子汁中更有效。工业相关性：当与温和的加热或PEF处理相结合时，EO成分的功效得到改善，这使我们能够提出非常低剂量的抗菌剂。观察到的有价值的协同效应提供了通过降低处理强度从而对食品质量产生不利影响来改进传统热处理的潜力，并通过实现更高程度的微生物灭活来增强新型PEF处理。(C)2011爱思唯尔有限公司保留所有权利。
This work evaluates the antimicrobial activity of widespread hydrophobic essential oil (EO) constituents, 3 hydrocarbon monoterpenes (alpha-pinene, beta-pinene, and p-cymene) and 8 oxygenated monoterpenes (thymol, carvacrol, borneol, linalool, terpineol-4-ol, 1,8-cineole, alpha-terpinyl acetate, and camphor), as a function of the treatment medium pH, and possible synergistic effects in combination with mild heat or pulsed electric fields (PEF) treatments. Results obtained using the disk diffusion technique highlight phenols and alcohols as the best growth inhibitors and discount hydrocarbons due to their poorer activity. However, the evaluation of the bactericidal effect at pH 4.0 shows that most compounds assayed, including some hydrocarbons, were very effective against Escherichia coli and Listeria monocytogenes. Most EO constituents caused membrane permeabilization and sublethal injuries within survivors. Outstanding synergistic lethal effects were shown using mild heat (54 degrees C/10 min) or PEF (30 kV/cm/25 pulses) combined with 0.2 mu l/ml of some antimicrobials, achieving 5 log(10) cycles of cell inactivation as a function of the treatment conditions. In most cases, combined treatments were more effective in apple than in orange juice.Industrial relevance: The efficacy of EO constituents improves when combining with mild heat or PEF treatments, which allows us to propose very low doses of antimicrobials. The valuable synergistic effects observed offer the potential to improve traditional heat treatments by reducing treatment intensity and consequently adverse effects on food quality, and to enhance novel PEF treatments by achieving a higher degree of microbial inactivation. (C) 2011 Elsevier Ltd. All rights reserved.