Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate.

Autor:	Pereira Batista AF; Center for Agricultural Sciences, Postgraduate Program of Food Science, State University of Maringá, Maringá, PR, Brazil., Coelho Trevisan DA; Center for Health Sciences, Postgraduate Program in Health Sciences, State University of Maringá, Maringá, PR, Brazil., Rodrigues Dos Santos A; Center for Agricultural Sciences, Postgraduate Program of Food Science, State University of Maringá, Maringá, PR, Brazil., Silva AF; Center for Health Sciences, Postgraduate Program in Health Sciences, State University of Maringá, Maringá, PR, Brazil., Zanetti Campanerut-Sá PA; Department of Clinical Analyses and Biomedicine, State University of Maringá, Maringá, PR, Brazil., Alves de Abreu Filho B; Center for Agricultural Sciences, Postgraduate Program of Food Science, State University of Maringá, Maringá, PR, Brazil.; Department of Basic Health Sciences, State University of Maringá, Maringá, PR, Brazil., Junior MM; Center for Agricultural Sciences, Postgraduate Program of Food Science, State University of Maringá, Maringá, PR, Brazil.; Department of Basic Health Sciences, State University of Maringá, Maringá, PR, Brazil., Graton Mikcha JM; Center for Agricultural Sciences, Postgraduate Program of Food Science, State University of Maringá, Maringá, PR, Brazil.; Center for Health Sciences, Postgraduate Program in Health Sciences, State University of Maringá, Maringá, PR, Brazil.; Department of Clinical Analyses and Biomedicine, State University of Maringá, Maringá, PR, Brazil.
Jazyk:	angličtina
Zdroj:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2024 Jun; Vol. 30 (4), pp. 384-394. Date of Electronic Publication: 2023 Mar 27.
DOI:	10.1177/10820132231165541
Abstrakt:	The objective of this study was to evaluate the antimicrobial effectiveness of cinnamaldehyde (CIN) and potassium sorbate (P.S.), alone and in combination, against Salmonella Typhimurium and Staphylococcus aureus in vitro and in apple jam. Antimicrobial activity in vitro was investigated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), time-kill assay and determination of fractional inhibitory concentration index. CIN MIC and MBC was 312 μg/mL. P.S. MIC and MBC were 2500 and 5000 μg/mL, respectively, against S. Typhimurium; and 10,000 and 20,000 μg/mL, respectively, against S. aureus . The compounds combined exhibited a synergistic effect (FIC < 0.5), inhibiting S. Typhimurium growth after 12 h and S. aureus after 24 h. The effect of CIN and P.S., at sub-inhibitory concentrations, against bacterial strains in apple jam was evaluated during storage. Physicochemical and sensory analyses were also performed. No cultivable S. Typhimurium or S. aureus cells were recovered in apple jam supplemented with CIN + P.S. on the third day of storage. The addition of CIN and P.S. did not affect the physicochemical properties and sensory evaluation showed a score above 7.0. CIN and P.S. association at sub-inhibitory concentrations was effective in controlling foodborne pathogens and improved the shelf life of apple jam. Competing Interests: DECLARATION OF CONFLICTING INTERESTSThe author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.
Databáze:	MEDLINE
Externí odkaz:	Zobrazit plný text záznamu