The Food Anti-Microbials β-Phenylethylamine (-HCl) and Ethyl Acetoacetate Do Not Change during the Heating Process
| Autor: | Birgit M. Prüβ, Angel Ugrinov, Shelley M. Horne |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Microbiology (medical) Cooking process Hydrochloride gas chromatography minimal inhibitory concentration medicine.disease_cause Mass spectrometry 01 natural sciences Biochemistry Microbiology 03 medical and health sciences chemistry.chemical_compound minimal bactericidal concentration medicine Pharmacology (medical) General Pharmacology Toxicology and Pharmaceutics ethyl acetoacetate food anti-microbial Escherichia coli mass spectrometry Minimum bactericidal concentration Chromatography biology Chemistry Communication 010401 analytical chemistry lcsh:RM1-950 food and beverages biology.organism_classification 0104 chemical sciences 030104 developmental biology Infectious Diseases lcsh:Therapeutics. Pharmacology Salmonella enterica Ethyl acetoacetate Gas chromatography β-phenylethylamine |
| Zdroj: | Antibiotics, Vol 10, Iss 418, p 418 (2021) Antibiotics |
| ISSN: | 2079-6382 |
| Popis: | β-phenylethylamine hydrochloride (PEA-HCl) and ethyl acetoacetate (EAA) are anti-microbials with applications in food processing. As food anti-microbials, the compounds will have to withstand the cooking process without changing to toxic compounds. With this Communication, we address the question of whether PEA and EAA are altered when heated to 73.9 °C or 93.3 °C. A combination of gas chromatography and mass spectrometry was used to analyze solutions of PEA(-HCl) or EAA in beef broth or water. In addition, the anti-microbial activity of PEA-HCl and EAA was compared between heated and unheated samples at a range of concentrations. The gas chromatograms of PEA(-HCl) and EAA showed one peak at early retention times that did not differ between the heated and unheated samples. The mass spectra for PEA and EAA were near identical to those from a spectral database and did not show any differences between the heated and unheated samples. We conclude that PEA(-HCl) and EAA formed pure solutions and were not altered during the heating process. In addition, the anti-microbial activity of PEA-HCl and EAA did not change after the heating of the compounds. Regardless of temperature, the minimal inhibitory concentrations (MICs) for PEA-HCl were 20.75 mmol mL−1 for Escherichia coli and Salmonella enterica serotype Typhimurium. For EAA, the MICs were 23.4 mmol mL−1 for E. coli and 15.6 mmol mL−1 for S. enterica. |
| Databáze: | OpenAIRE |
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