Synergistic effect of cinnamaldehyde and eugenol on the inhibition of Bacillus velezensis and the shelf life on quinoa fresh noodles

IF 1.9 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of Food Safety Pub Date : 2024-04-16 DOI:10.1111/jfs.13118
Zinan Wang, Shan Liang, Min Zhang
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Abstract

The synergistic effects of eugenol and cinnamaldehyde (MEC) were firstly used for quinoa fresh noodles (QFN) preservation. The amount of eugenol and cinnamaldehyde in combination was reduced 75% MIC value and 50% MBC value compared to the single application of eugenol and cinnamaldehyde respectively. The shelf life of QFN was prolonged 2.5 times by MEC at 25°C. Besides, MEC can significantly maintain the texture and color of QFN with less odor impact. Further mechanisms of MEC in anti-Bacillus velezensis were suggested to affect the lag phase during growth, and disrupt the cell integrity with adenosine triphosphate and protein leakage. In addition, the observing winkle and break of cell membrane was also obtained by scanning electron microscope. Besides, a lower concentration of MEC inhibited the growth of biofilm. MEC did present a synergistic and strengthening antibacterial capacity in the inhibition of B. velezensis, and can be suggested as an antimicrobial agent in food preservations.

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肉桂醛和丁香酚对抑制韦氏芽孢杆菌和藜麦新鲜面条保质期的协同效应
丁香酚和肉桂醛(MEC)的协同作用首次被用于藜麦新鲜面条(QFN)的保鲜。与单用丁香酚和肉桂醛相比,丁香酚和肉桂醛的混合用量分别降低了 75% 的 MIC 值和 50% 的 MBC 值。在 25°C 温度条件下,MEC 可使 QFN 的保质期延长 2.5 倍。此外,MEC 还能明显保持 QFN 的质地和颜色,且气味影响较小。MEC 在抗枯草芽孢杆菌中的进一步作用机制被认为是影响生长的滞后期,并通过三磷酸腺苷和蛋白质渗漏破坏细胞的完整性。此外,扫描电子显微镜还观察到了细胞膜的皱缩和破裂。此外,较低浓度的 MEC 也能抑制生物膜的生长。MEC 在抑制 B. velezensis 方面确实具有协同和强化抗菌能力,可作为食品保鲜中的一种抗菌剂。
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来源期刊
Journal of Food Safety
Journal of Food Safety 工程技术-生物工程与应用微生物
CiteScore
5.30
自引率
0.00%
发文量
69
审稿时长
1 months
期刊介绍: The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.
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