Eucalyptus globulus Essential Oil as a Natural Food Preservative: Antioxidant, Antibacterial and Antifungal Properties In Vitro and in a Real Food Matrix (Orangina Fruit Juice)

Abstract

The potential application of Eucalyptus globulus essential oil (EGEO) as a natural beverage preservative is described in this research. The chemical composition of EGEO was determined using gas chromatography analyses and revealed that the major constituent is 1,8-cineole (94.03% ± 0.23%). The in vitro antioxidant property of EGEO was assessed using different tests. Percentage inhibitions of EGEO were dose-dependent. In addition, EGEO had a better metal ion chelating effect with an IC50 value of 8.43 ± 0.03 mg/mL, compared to ascorbic acid (140.99 ± 3.13 mg/mL). The in vitro antimicrobial effect of EGEO was assessed against 17 food spoilage microorganisms. The diameter of the inhibitory zone (DIZ) ranged from 15 to 85 mm for Gram-positive bacteria and from 10 to 49 mm for yeast strains. Candida albicans, C.parapsilosis and Saccharomyces cerevisiae were the most sensitive fungal species to the EGEO vapor with DIZ varying from 59 to 85 mm. The anti-yeast effectiveness of EGEO alone and in association with heat processing was estimated in a real juice matrix (Orangina fruit juices) in a time-dependent manner. The combination of EGEO-heat treatment (70 °C for 2 min) at different concentrations (0.8 to 4 µL/mL) was effective at reducing S. cerevisiae growth in the fruit juice of Orangina, compared to juice preserved with synthetic preservatives. Current findings suggest EGEO as an effective and potent inhibitor of food spoilage fungi in a real Orangina juice, and might be a potential natural source of preservative for the food industry.

Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review

“…In particular, numerous essential oils such as winter savoury, peppermint, oregano, wintergreen and eucalypt, as well as many of their principal components (carvacrol, limonene, etc.) have already exhibited attractive and useful antimicrobial, herbicidal and antioxidant activities for the agri-food industry [ 56 , 57 , 58 , 59 , 60 , 61 , 62 ]. These data favour their potential use as natural preservatives to prevent the crop and food spoilage and extend the shelf-life, as well as weed control without significantly affecting the harvests.…”

Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives

“… ( Pandey, Sonker, & Singh, 2016 ) Orangina fruit juice Eucalyptus globulus essential oil 1,8-cineole (94.03%), α-pinene (2.93%), γ-terpinene (1.93%), α-phellandrene (0.59%), β-pinene (0.20%), myrcene (0.19%) EGEO (0.8 to 4 μl/ml) was effective and potent to reduce S. cerevisiae growth in the fruit juice of Orangina. ( Boukhatem et al, 2020 ) Pineapple juice Cymbopogon citratus D.C. Stapf. essential oil (CCEO) Geraniol (46.16%), neral (31.74%), geranyl-acetate (4.34%), caryophyllene (2.02%), 6-methyl-5-hepten-2-ona (1.77%), dipentyl-ketone (1.06%), linalool (1.03%) The incorporation of CCEO in pineapple juice at all tested concentrations (5, 2.5, and 1.25 μl/ml) caused a decrease in viable counts of E. coli, L. monocytogenes, and Salmonella enterica .…”

“…They found that 10% of crude and commercial clove EOs could be effective to decrease contamination and growth of L. monocytogenes . Furthermore, recent findings indicated that Eucalyptus globulus EO could reduce S. cerevisiae growth in the Orangina fruit juice ( Boukhatem, Boumaiza, Nada, Rajabi, & Mousa, 2020 ).…”

Utilisation of repellents for the control of Western corn rootworm (Diabrotica virgifera virgifera LeConte, 1868)

“…Major substances of Eucalyptus EOs are 1,8-cineole and α-pinene (Sebei et al, 2015) or 1,8-cineole and linalool (Boukhatem et al, 2020). Essential oil of Allium sativum Linnaeus, 1793 includes organic molecules that contain sulphur, mainly diallyl disulfide, allyl propyl disulfide, allyl sulfoxide, and allicin.…”