Synergistic interactions of cinnamaldehyde in combination with carvacrol against food-borne bacteria

Ye, Haiqing; Shen, Suxia; Xu, Jingyue; Lin, Songyi; Yuan, Yuan; Jones, Gregory S.

doi:10.1016/j.foodcont.2013.05.032

Cited by 89 publications

(51 citation statements)

References 24 publications

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“…Once the cell membrane is damaged by the compounds, the bacteria will be killed (Shen et al, 2015). Previous studies describe the effect of CA on S. aureus membrane and the activity of CA incorporated into cellulose-based packaging films were studied (Sanla-Ead et al, 2012;Ye et al, 2013). Maybe it can be inferred that the combination of nisin and CA could be more active on S. aureus membrane or incorporated into cellulose-based packaging films.…”

Section: The Effects Of Antimicrobials On Cell Membranementioning

confidence: 99%

Synergistic interactions of nisin in combination with cinnamaldehyde against Staphylococcus aureus in pasteurized milk

et al. 2017

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Section: The Effects Of Antimicrobials On Cell Membranementioning

confidence: 99%

Synergistic interactions of nisin in combination with cinnamaldehyde against Staphylococcus aureus in pasteurized milk

et al. 2017

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“…Natural extracts from plant origin could provide alternatives to synthetic preservers, namely antioxidants, also providing bioactive properties and bringing additional value to the final products (Pasqualone et al, 2015;Rasooli, 2007;Ye et al, 2013). Some bakery, dairy and meat products have already been developed incorporating natural extracts from aromatic plants, spices and fruit powder, for antioxidant purposes (Bajaj et al, 2006;Caleja, Barros, Antonio, Ciric, Barreira, et al, 2015;Caleja, Barros, Antonio, Ciric, Soković , et al, 2015;Reddy et al, 2005;Shah, Don Bosco, & Mir, 2014).…”

Section: Introductionmentioning

confidence: 99%

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Barros²,

et al. 2017

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a b s t r a c tCurrently, the food industry is focused in replacing the use of synthetic by natural antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in phenolic compounds, as natural antioxidants in biscuits and compared their performance with a synthetic antioxidant widely used, the butylated hydroxyl anisole (BHA). The complete nutritional profile, free sugars, fatty acids and antioxidant activity were determined immediately after baking and also after 15, 30, 45 and 60 days of storage. The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples. Both natural and synthetic additives conferred similar antioxidant activity to the biscuits. Therefore, natural additives are a more convenient solution for consumers who prefer foods ''free" from synthetic additives. Additionally, natural additives were obtained by aqueous extraction, an environment friendly and safe process.

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“…Due to the mentioned setbacks, many companies have searched for alternatives to chemical preservers, namely natural extracts from plants, which can display the same properties, often presenting the additional advantage to possess various bioactive properties or even synergistic effects (Si et al, 2005;Rasooli, 2007;Ye et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Traditional pastry with chestnut flowers as natural ingredients: An approach of the effects on nutritional value and chemical composition

Carocho

Barreira

Barros

et al. 2015

Journal of Food Composition and Analysis

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Portuguese traditional pastry known as económicos with satiating qualities, have been elaborated with chestnut (Castanea sativa Mill.) flowers and their decoctions. The complete nutritional profile, mineral content, free sugars, organic and fatty acids, and tocopherols were determined immediately after baking and also after 15 and 30 days of storage. The results were processed through a 2 way ANOVA, followed by a linear discriminant analysis to conclude that only slight effects were detected even in the assayed parameters, after 30 days. The amount of water decreased with time, resulting in a raise of ash, carbohydrates, energy and insoluble fiber over time. In terms of organic acids, succinic acid was the most abundant molecules, with the samples incorporated with the decoction showing the highest amounts of these acids. Sucrose was the highest sugar, although a decrease was detected overtime. Sodium and potassium were the most abundant minerals while zinc was the least. Finally, α-tocopherol was the most abundant isoform of tocopherols and palmitic acid the most abundant fatty acid. Polyunsaturated fatty acids tended to decrease along storage time.The use of dried flowers seemed to better preserve the original profile (control) of the económicos in comparison with the decoctions.

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Synergistic interactions of cinnamaldehyde in combination with carvacrol against food-borne bacteria

Cited by 89 publications

References 24 publications

Synergistic interactions of nisin in combination with cinnamaldehyde against Staphylococcus aureus in pasteurized milk

Synergistic interactions of nisin in combination with cinnamaldehyde against Staphylococcus aureus in pasteurized milk

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Traditional pastry with chestnut flowers as natural ingredients: An approach of the effects on nutritional value and chemical composition

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