Effect of Eryngium caeruleum essential oil on microbial and sensory quality of minced fish and fate of Listeria monocytogenes during the storage at 4°C

Abstract

The present study investigated in vitro antimicrobial activity of Eryngium caeruleum essential oil (EEO) against five foodborne pathogenic bacteria based on microdilution and disk diffusion methods. Moreover, its effects on specific spoilage microorganisms, inoculated Listeria monocytogenes, and its sensory changes in minced fish were evaluated during 12 days of storage at refrigeration temperature. The results showed that Staphylococcus aureus and Escherichia coli were the most sensitive and the most resistant bacteria with a minimum inhibitory concentration of 0.125 and 1 mg/ml, as well as inhibition zones of 15.66 and 11.66 mm, respectively. Regarding the antimicrobial effect of EEO on the microbial profile and inoculated L. monocytogenes, treating with 0.4% EEO caused a significant decrease in the studied microorganisms when compared to the control group (p < 0.05). In addition, considering the sensory evaluation, the best scores were observed for the samples treated with 0.2% and 0.4% EEO. However, none of the groups obtained acceptable scores until the final day of storage except for the color attribute. In general, sensory evaluation and its correlation with microbial counting indicated that the treatment with 0.4% EEO was able to preserve the microbial quality of the minced fish at refrigeration temperature without any undesirable sensory effects.

Identification of the chemical profile and evaluation of the antimicrobial effect of Eryngium billardieri Delar essential oil component against bacterial species of agricultural and food interest

“…Regarding monitoring the antibacterial potential of the EO of Eryngium species, E. campestre, Eryngium amethystinum , and Eryngium palmatum oils were found to be active against a number of foodborne bacteria, expressing the highest potential against Gram-positive bacteria S. aureus and Gram-negative K. pneumoniae and P. mirabilis (Matejić et al, 2018 ). In this context, Mirahmadi et al ( 2020 ) investigated the antimicrobial capacity of E. caeruleum EO against five foodborne pathogenic bacteria and showed that S. aureus was the most sensitive while E. coli was the most resistant among these bacteria. In a recent study, it was demonstrated that E. campestre EO could exert a strong influence against Gram-positive strains, such as S. aureus, B. cereus , and E. faecalis (Medbouhi et al, 2019 ).…”

“…The aerial parts of the plants were collected during the vegetative phase, air-dried in the shade for 10 days, and ground. Subsequently, the plant materials were subjected to hydrodistillation with 250 ml of sterile distilled water using a Clevenger's apparatus (consisting of a round-bottomed flask, a tube for oil accumulation, and a reflux condenser) for 4 h, based on the standard procedure of Mirahmadi et al ( 2020 ). The oily layer obtained on top of the aqueous distillate was separated, and anhydrous sodium sulfate was used to remove water after extraction.…”

“…However, to the best of our knowledge, the oil of this species has not been investigated for its potential content of antibacterial entities. Nonetheless, in some studies, volatile oils and botanical extracts of some other members of the genus Eryngium have been found to be effective sources against bacteria and fungi detrimental to food systems (Thiem et al, 2010 ; Dehghanzadeh et al, 2014 ; Merghache et al, 2014 ; Landoulsi et al, 2016 ; Sadiq et al, 2016 ; Daneshzadeh et al, 2019 ; Medbouhi et al, 2019 ; Kikowska et al, 2020 ; Mirahmadi et al, 2020 ; Nejati et al, 2021 ). Moreover, there are few available scientific studies on the antibacterial capacity of the EO of Eryngium caeruleum against phytopathogenic bacteria (Dehghanzadeh et al, 2014 ).…”

PHYTOCHEMICAL ANALYSIS AND ANTIBACTERIAL ACTIVITY OF ERYNGIUM PYRAMIDALE BOISS. &amp; HAUSSKN

“…In another study by Mirahmadi et al in 2020, the disk diffusion and microdilution methods were used to assess the antibacterial activity of the essential oil of Eryngium caeruleum. The results revealed that the most sensitive bacterial culture was found to be Staphylococcus aureus with the inhibition zone diameter of 15.66 mm and the MIC value of 0.125 mg/ml, while Escherichia coli was the most resistant bacterial strain with the inhibition zone diameter of 11.66 mm and the MIC value of 1 mg/ml [38].…”

Eryngium foetidum L. (Apiaceae): A Literature Review of Traditional Uses, Chemical Composition, and Pharmacological Activities

“…In Eryngium bungei Boiss, the major components found in the hydrodistilled oil were borneol (44.4%), isobornyl formate (14.7%), isoborneol (9.2%), 1,8-cineole (9.1%), and camphor (7.9%) [64]. In Eryngium caeruleum Bieb, the oil was mainly composed of limonene (25.42%), cyclobuta [1, 2 : 3, 4]dicyclooctene-hexadecahydro (22.24%), and δ-2-carene (16.19%) [65]. It is important to emphasize that none of these compounds are mentioned as the major compound of E. foetidum.…”