Combining eugenol and cinnamaldehyde to control the growth of Alicyclobacillus acidoterrestris

Bevilacqua, Antonio; Corbo, Maria Rosaria; Sinigaglia, Milena

doi:10.1016/j.foodcont.2009.05.002

Cited by 34 publications

(26 citation statements)

References 20 publications

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“…Bevilacqua and others () studied the combined inhibitory effect of cinnamaldehyde, heat, and pH against A. acidoterrestris in MEB through a 3‐variables and 5 levels central composite design, and found that the pH and temperature actually reduced the initial number of A. acidoterrestris spores (0.7 log reductions) and 40 to 50 ppm of cinnamaldehyde inhibited the germination of the spores during storage (up to 10 d). Compared with using cinnamaldehyde alone (Bevilacqua and others ), this work proved that cinnamaldehyde was a good inhibitor against A. acidoterrestris spores at relatively low concentrations, when combined with another inhibitory factor, which was in agreement with their other report (Bevilacqua and others ).…”

Section: Combined Intervention Treatmentssupporting

confidence: 92%

“…Walker and Phillips () found that nisin had a synergistic effect with potassium sorbate or sodium benzoate. Bevilacqua and others () found that the combination of cinnamaldehyde and eugenol at lower concentrations (Table ) can lead to good inhibitory effect (no growth for 7 d) against A. acidoterrestris spores, compared with using cinnamaldehyde alone (500 ppm, 13 d), as reported in 2 of their previous articles (Bevilacqua and others ,). Cinnamaldehyde was the key‐element to inhibit the growth, but its organoleptic impact was strong (20 to 40 ppm, not revealed; <100 to 120 ppm, not typical of apple juice); therefore, the combination of cinnamaldehyde and eugenol was a good solution and may hold value in practical applications (the required concentrations were even lower in apple juice than in the laboratory medium).…”

Section: Combined Intervention Treatmentsmentioning

confidence: 71%

See 1 more Smart Citation

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Yue

Jiangbo

Yuan

2014

Comp Rev Food Sci Food Safe

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Alicyclobacillus is a genus of spoilage bacteria causing contamination of juices and other beverage products that cannot easily be contaminated by other microbes because of their high acid contents. During the last 4 decades since the first species of Alicyclobacillus was isolated in 1967, Alicyclobacillus has become a major concern to the global juice and beverage industries, and many promising methods have been developed and applied to control them. After introducing the history and general characteristics of Alicyclobacillus, as well as their heat resistance and spoilage, this review focuses on the control methods against Alicyclobacillus, including chemical and physical methods and combined methods. All these control methods show inhibitory or killing effects against Alicyclobacillus to some extent and, moreover, some of them have been put to use in the juice and beverage industries for decades and shown to be quite effective, although further developments can be achieved and new methods are constantly being established and investigated. Although it is difficult to compare the effects with one another among these methods because of the different experimental conditions in different reports, some of them, such as the treatments of nisin and high hydrostatic pressure, are well studied and proved to have extensive application prospect. The inhibitory factors, test strains and media, and especially the detailed experimental conditions and main results of these control methods are summarized here. The limitations of some methods mainly relating to the changes of products' sensory qualities are also presented.Keywords: alicyclobacillus, contaminants, food safety Historical Perspective of AlicyclobacillusJuice and beverage products are not easily contaminated by microbes due to their low pH (usually <5.0, in some products even <4.0), but there are still several kinds of microbes that can survive this acid environment and cause spoilage, including some aerobes such as Bacillus coagulans and Bacillus megaterium (causing flatsour type spoilage), some anaerobic spore-forming bacteria such as Clostridium butyricum and Clostridium pasteurianum (producing gas and butyric odors) (Silva and Gibbs 2004), some lactic acid bacteria such as Lactobacillus brevis and Leuconostoc mesenteroides (causing vinegary, buttermilk off-odors) and some heat-resistant mycelial fungi such as Byssochlamys nivea and Talaromyces flavus (Steyn and others 2011). Nevertheless, a large-scale apple juice spoilage incident in 1982 in Germany made people realize that besides the microbes mentioned above, a new type of aerobic spore-forming bacterium can also spoil juice and beverage products (flat-sour spoilage and generating medicinal, antiseptic offensive off-odor). It can survive the commercially applied pasteurization procedures (88 to 96°C for about 2 min, or 90 to 95°C for about 30 to 60 s) and germinate in an acid environment. It has now become a new MS 20131890 Submitted 19/12/2013, Accepted 15/3/2014 threat to juice and beverage proc...

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Section: Combined Intervention Treatmentssupporting

confidence: 92%

Section: Combined Intervention Treatmentsmentioning

confidence: 71%

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Yue

Jiangbo

Yuan

2014

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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“…Application of a combination of cinnamon and eugenol was tested for control of the germination of alicyclobacillus spores. The application of 40 ppm cinnamaldehyde with 40 ppm of eugenol or 80 ppm eugenol by itself preserved apple juice for 7 days (Bevilacqua, Corbo, & Sinigglia, 2010). Polyphenols are present in green, white and commercial tea and are key antimicrobial and antioxidant components for fresh-cut apple (Abou-taleb & Kawai, 2008).…”

Section: Fruitmentioning

confidence: 99%

“…Polyphenols are present in green, white and commercial tea and are key antimicrobial and antioxidant components for fresh-cut apple (Abou-taleb & Kawai, 2008). Combination of cinnamaldehyde and eugenol as an apple juice preservative against Alicyclobacillus acidoterrestris showed more acceptable results in the test panels (Bevilacqua et al, 2010).…”

Section: Fruitmentioning

confidence: 99%

Antimicrobial herb and spice compounds in food

2010

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“…Spore inactivation could be achieved through physical treatments (thermal shock, homogenisation, microwave, ultrasound, pulsed light; Giuliani et al ., ; Jovetta et al ., ; Bevilacqua et al ., ; Chaine et al ., ; Silva et al ., ; Sokołowska et al ., ) or using some chemicals (benzoate and organic acids, fatty acids, nisin, essential oils; Shearer et al ., ; Bevilacqua et al ., , ). Lysozyme is a promising alternative, as in the past, it showed a strong bioactivity against vegetative cells and spores (Buonocore et al ., ; Bevilacqua et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Effects of lysozyme on Alicyclobacillus acidoterrestris under laboratory conditions

Bevilacqua

Ciuffreda

Sinigaglia

et al. 2013

Int J of Food Sci Tech

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This research was aimed at investigating the bioactivity of lysozyme towards Alicyclobacillus acidoterrestris. Lysozyme (0.1-20 ppm) was tested towards five different strains; the experiments were performed on both spores and vegetative cells using a microdilution approach to assess the minimal inhibitory concentration (MIC). Thereafter, spore viability of two selected strains was evaluated through the traditional plate count. Finally, an experiment was run to assess the role of lysozyme on the complex phenomenon of spore germination. The MIC of lysozyme towards vegetative cells varied from 0.1 to 6 ppm, while for the spores, it was from 0.1 to 3 ppm. Concerning spore viability, the effect of lysozyme relied upon its amount on the broth, as at MIC it caused a slight reduction in spores (approximately 1 log cfu ml À1 ) after 24 h; otherwise, higher concentrations caused a decrease in spore level below the detection limit. Concerning spore germination, lysozyme exerted a promoting effect on this phenomenon and reduced the optical density by 66%.

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Combining eugenol and cinnamaldehyde to control the growth of Alicyclobacillus acidoterrestris

Cited by 34 publications

References 20 publications

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Antimicrobial herb and spice compounds in food

Effects of lysozyme on Alicyclobacillus acidoterrestris under laboratory conditions

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