Constituents of the Essential Oils of Garlic and Citronella and Their Vapor-phase Inhibition Mechanism against <i>S.aureus</i>

• Zhang Hongjun

  College of packaging and printing engineering ,Tianjin University of Science & Technology School of Mechanical and Electrical, Xi'an Polytechnic University

• Wang Jianqing

  College of packaging and printing engineering ,Tianjin University of Science & Technology

抄録

The purpose of this study was to evaluate the vapor-phase antibacterial efficacy of garlic essential oil (GEO) and citronella essential oil (CEO) against four foodborne bacteria and their vapor-phase antibacterial mechanism against Staphylococcus aureus (S.aureus). GC-MS analysis confirmed that diallyl disulfide (29.258 %) and citronellal (36.940 %) were the major constituents of GEO and CEO, respectively. GEO and CEO at concentrations of 80 µL/L could completely inhibit the growth of all tested bacteria and the combinations of GEO with CEO displayed additive effects against the four tested bacteria with fractional inhibitory concentration index (FICI) values of 0.75 or 0.50. Furthermore, the scanning electron microscopy observations, the change of proteins concentration and catalase activity of S.aureus confirmed that the EOs impacting the membrane integrity and catalase activity of S.aureus. Thus, our study will provide a theoretical foundation for the applicability of EOs on the non-contact preservative packaging for food.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 25 (1), 65-74, 2019

  公益社団法人 日本食品科学工学会

キーワード

• essential oil
• foodborne pathogens
• vapor-phase antibacterial mechanism
• synergistic antibacterial activity
• noncontact
• food preservative packaging

詳細情報

• CRID: 1390001288125120512
• NII論文ID: 130007607198
• DOI: 10.3136/fstr.25.65
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/25/1/25_65/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可