In vitro antibacterial activity of Pimpinella anisum essential oil and its influence on microbial, chemical, and sensorial properties of minced beef during refrigerated storage

Abstract

In this study, the antibacterial properties of Pimpinella anisum essential oil (PAO) were evaluated against six food-related bacteria. Afterward, the effects of different concentrations of PAO on microbial, chemical, and organoleptic properties of minced beef were evaluated during refrigerated storage. Based on the findings, PAO was effective against all of the tested strains, where minimum inhibitory concentration of Listeria monocytogenes was 0.015% (v/v) and this value was 0.12% (v/v) for Vibrio parahaemolyticus and Salmonella typhimurium. At the end of storage time, the microbial population of samples treated with 0.5% v/w PAO was decreased approximately 1-2 log CFU/g compared to control (p < 0.05). The evolution pattern of total volatile basic nitrogen and peroxide value during storage revealed that the best results were related to the samples treated with higher percentages of PAO (0.3 and 0.5%v/w). The findings of this study suggest significant potential of PAO in improving the shelf life of meat products. Practical applicationsResults of this study revealed that Pimpinella anisum essential oil has activity against both grampositive and gram-negative bacterial strains and also have a high potential to be applied as a natural preservative to enhance the safety and shelf life of meat products.

Volatile Antimicrobial Agents and In Vitro Methods for Evaluating Their Activity in the Vapour Phase: A Review

“…On the other hand, volatile substances such as EOs derived from plant species with a GRAS (generally recognized as safe) status based on their long history of use have great potential as natural preservatives in the food industry and agriculture, since the U. S. Food and Drug Administration (FDA) approved their safety for food application. Various studies evaluating the antimicrobial activity of some GRAS EO-bearing plant species or their constituents have been previously published [77][78][79], but only a few have directly focused on their vapour phase.…”

Pimpinella anisum Essential Oil Nanoemulsion Toxicity against Tribolium castaneum? Shedding Light on Its Interactions with Aspartate Aminotransferase and Alanine Aminotransferase by Molecular Docking

“…As mentioned above, ( E )-anethole is the major compound present in the EO. Its relative percentages reported in the literature are in the range of 82–90% [ 24 , 28 , 37 , 38 , 39 , 40 ]. The wide variation in the amount of ( E )-anethole could be attributed to several factors, namely harvest times [ 26 ], extraction technique [ 41 ], stages of plant maturity [ 42 ], fertilizer type [ 43 ], date, collection sites and sowing [ 23 ].…”

Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage

“…Listeria monocytogenes , American Type Culture Collection (ATCC) 19117, was refreshed according to the method described by Khanjari et al. (2019) as follows: The lyophilized culture was transferred into tubes containing 10 ml of brain–heart infusion (BHI) broth medium and incubated twice for 18 hr at 35°C. Preparation of inoculation dose was performed by adjusting optical density (OD) (absorbance) of second BHI broth culture of L. monocytogenes to 0.1 at 600 nm long‐wave, using a Spectronic spectrophotometer (Jenway 6100, England).…”