The Antimicrobial Effects of Thyme, Garlic and Basil Oleoresins AgainstBacillus coagulansin Tomato Sauce

Abstract

The antimicrobial activities of thyme (Thymus serpyllum), basil (Ocimum basilicum) and garlic (Allium sativum) oleoresins against Bacillus coagulans in a tomato based sauce was investigated.The inhibitory and bactericidal effects of oleoresins against B. coagulans ATCC 7050 were tested in the sauce media (pH 4.2 and °Brix (soluble solids content) 10). As a result, thymol as a major component of thyme oleoresin similar to its essential oil; estragol, eugenol, and eucolyptol for basil, and octadecanoic acid and oleic acid for the garlic oleoresin were identified with gas chromatography‐mass spectrometry (GC‐MS). Minumum inhibition concentrations (MIC) were found as 2.5 ml, 1.25 ml, and 1.25 ml/100 ml sauce for the thyme, basil, and garlic oleoresins, respectively. These findings demonstrated that basil and garlic have the same inhibitory effects against bacteria and were more effective than thyme in the tomato based sauce. In addition at the the end of 8 h, with thyme, basil and garlic oleoresins 3.20, 2.50 and 2.56 log reductions were provided. Practical Applications Oleoresins have similar compositions to essential oils. There is limited study about oleoresins especially for in vitro studies. MIC values were found as 2.5 ml, 1.25 ml, 1.25 ml/100 ml sauce for thyme, basil, garlic for B. coagulans, respectively. Oleoresins have antimicrobial effects and could be used in sauces and other industrial food products. In addition oleoresins could be used for further researches. They have a potential alternative to preservatives with their inhibitory and bacterisidal activities.

Effects of thyme, basil, and garlic oleoresins on the thermal resistance of Bacillus coagulans in tomato sauce

“…The thyme, basil, and garlic oleoresins (essential oil ratio: 20%–22%) were obtained from the Synthite Industries Ltd. (Synthite Valley, Kolenchery, Kerala, India). MIC values of oleoresins were found as 1.25 ml/100 ml for the basil and garlic, and 2.5 ml/100 ml for the thyme oleoresin against B. coagulans, in the tomato sauce (Ramyan Ergün & Baysal, ). The polypropylene packages were obtained from Ege Ready Food Ltd. (Izmir, Turkey).…”

“…There are four sauce groups: control (without oleoresin), thyme, basil, and garlic oleoresin added sauces. The oleoresins were added to the sauces at the determined MIC values (2.5 ml/100 ml for thyme, 1.25 ml/100 ml for basil, and garlic) for against B. coagulans as determined in a previous research of the authors (Ramyan Ergün & Baysal, ). After the produced sauces were packaged in polypropylene packages, a heat treatment of 90°C was applied during the times as D values.…”