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

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.