Efficacy of Essential Oils on Inactivation of Escherichia coli O157:H7 in Vegetable Juice

Pan, Xiaojun; Mak, Lee-Ming; Nakano, Hiroyuki

doi:10.3136/fstr.20.1043

Cited by 7 publications

(4 citation statements)

References 40 publications

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“…As the pH increase, effectiveness of fatty acid absorption would decrease, thus the antibacterial activity also decreased (McGaw et al 2002). Purbowati et al (2016) and Pan et al (2014) added that phenolic compounds in the extract are damaged by increased pH and causing the antibacterial activity became less effective. In reverse, a decrease in + pH (an increase in H ions) causes bacterial cytoplasm became less stable and it needs more energy to restore the cell's internal pH to normal state.…”

Section: Discussionmentioning

confidence: 99%

“…Cell metabolism will be disturbed as more energy required to keep the normal state of cell's internal pH, then the bacteria cells will die over time (Naufalin et al 2006). The decrease in pH also increases the stability and effectiveness of phenolic compounds which are more hydrophobic in acidic conditions thereby facilitating the dissolution of bacterial membrane fat (Purbowati et al 2016;Pan et al 2014).…”

Section: Discussionmentioning

confidence: 99%

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Antibacterial Potential of Star Anise (Illicium verum Hook. f.) Against Food Pathogen Bacteria

Eveline¹,

Novita²

2020

Microbiol indones

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Star anise (Illicium verum Hook. f.) is commonly used as spice and flavor enhancer in food. Previous research revealed the presence of active compound which could inhibit bacterial growth. Thus, in order to apply star anise as natural antibacterial agent in food product, a further research concerning antibacterial activity and stability of star anise was conducted. Crude extract of star anise was obtained using ethanol and acetone with maceration method for 3 days, then diluted to 10, 20, 30, 40, and 50% (w/v). Well diffusion was conducted against three food spoilage bacteria (Staphylococcus aureus, Escherichia coli, and Bacillus cereus). Extract from ethanol with 30% concentration was selected as the best extract in which inhibit more than 6 mm inhibition zone with MIC and MBC value: 1.59% and 6.36% (S. aureus), 1.04% and 4.18% (E. coli), and 0.59% and 2.39% (B. cereus). This selected extract was used to test the extract stability against 4 levels of heating temperature (60, 70, 80, and 90°C) for 2 levels of heating time (15 and 30 minutes), and 4 levels of pH (4, 5, 6, and 7). Based on our results, different heating treatment and pH caused extract instability. Star anise extract was more stable at 60°C for 15 minutes heating treatment and pH 4, which resulting the lowest inhibition zone reduction compared to control extract. Star anise extract was categorized as low toxic compound (LC50 = 212.09 ppm). Terpenoids (anethole, 2,6-dimethyl-6-(4-methyl-3-pentenyl)-2-norpinene, β-caryophyllene, β-bisabolene) was founded as major antibacterial compound in star anise extract; fatty acid (6-octadecenoic acid, hexadecanoic acid, stearic acid) and benzaldehyde (4-anisaldehyde, p-allylanisole) were also founded as minor compound.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Antibacterial Potential of Star Anise (Illicium verum Hook. f.) Against Food Pathogen Bacteria

Eveline¹,

Novita²

2020

Microbiol indones

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“…As a cell model, E. coli DH5α was used, which is a widely adopted model organism for laboratory studies and industrial application of PEF and food technology (Žgalin et al., 2012; Pan et al., 2014). The bacterial strain was transformed by electroporation with plasmid pAKlux2 (kindly provided by Attila Karsi, Addgene plasmid #14080) (Karsi and Lawrence, 2007).…”

Section: Methodsmentioning

confidence: 99%

Inactivation of Escherichia coli Using Nanosecond Electric Fields and Nisin Nanoparticles: A Kinetics Study

et al. 2018

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Nisin is a recognized bacteriocin widely used in food processing, however, being ineffective against gram-negative bacteria and in complex food systems. As a result, the research of methods that have cell wall–permeabilizing activity is required. In this study, electroporation to trigger sensitization of gram-negative bacteria to nisin-loaded pectin nanoparticles was used. As a model microorganism, bioluminescent strain of E. coli was introduced. Inactivation kinetics using nanosecond pulsed electric fields (PEFs) and nisin nanoparticles have been studied in a broad range (100–900 ns, 10–30 kV/cm) of pulse parameters. As a reference, the microsecond range protocols (100 μs × 8) have been applied. It was determined that the 20–30 kV/cm electric field with pulse duration ranging from 500 to 900 ns was sufficient to cause significant permeabilization of E. coli to trigger a synergistic response with the nisin treatment. The kinetics of the inactivation was studied with a time resolution of 2.5 min, which provided experimental evidence that the efficacy of nisin-based treatment can be effectively controlled in time using PEF. The results and the proposed methodology for rapid detection of bacteria inactivation rate based on bioluminescence may be useful in the development and optimization of protocols for PEF-based treatments.

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“…And high temperature could potentially damage some sensitive nutrients in infant formula (Jang and Rhee 2009) and increase the chance of burns. There has been an increasing interest in using mild intervention techniques with natural antimicrobial substances to control the pathogen during preparation and before feeding (Gayan et al 2012;Silva et al 2012;Ait-Ouazzou et al 2013;Pan et al 2014).…”

mentioning

confidence: 99%

Inactivation of Cronobacter sakazakii in reconstituted infant formula by combination of thymoquinone and mild heat

et al. 2015

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Efficacy of Essential Oils on Inactivation of Escherichia coli O157:H7 in Vegetable Juice

Cited by 7 publications

References 40 publications

Antibacterial Potential of Star Anise (Illicium verum Hook. f.) Against Food Pathogen Bacteria

Antibacterial Potential of Star Anise (Illicium verum Hook. f.) Against Food Pathogen Bacteria

Inactivation of Escherichia coli Using Nanosecond Electric Fields and Nisin Nanoparticles: A Kinetics Study

Inactivation of Cronobacter sakazakii in reconstituted infant formula by combination of thymoquinone and mild heat

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