Antimicrobial Activity of Essential Oils and their Efficacy in Food Systems

Sadia, Siddiqua (2010) Antimicrobial Activity of Essential Oils and their Efficacy in Food Systems. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Therefore in the present study attempts have been made to study the antimicrobial properties of essential oils alone and in combinations and their potential application as food preservatives in model food systems. The essential oils of clove and cinnamaldehyde showed antimicrobial activity against food borne pathogens Escherichia coli, Staphylococcus aureus, Bacillus cereus, Yersinia enterocolitica, Aspergillus flavus, Aspergillus niger, Pencillium sp., and Rizopus arrhizus . A greater degree of antibacterial effect was seen in Bacillus cereus than in Staphylococcus aureus, Escherichia coli and Yersinia enterocolitica when treated with the MIC and 0.5 MIC of clove and cinnamaldehyde oil. At a higher concentration of Clove and Cinnamaldehyde oil, the mycelial growth of the fungi Aspergills flavus, Aspergillus niger, Penicillium Sp., and Rhizopus arrhizus, was suppressed. The extent to which the mycelial growth was inhibited varied from one fungi to another along with varying concentration of the oils. The combination of clove and cinnamaldehyde oil showed synergistic FIC (Fractional inhibitory concentration) values against Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Yersinia enterocolitica at its one fourth to one eighth MIC values. In both the food systems all the four organism showed lower count in MIC and 2MIC of the clove oil throughout the storage period. Te loss of absorbing material at 260 nm and 280nm was seen to be more in Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Yersinia enterocoltica when treated with MIC of clove and cinnamaldehyde oil as compared to 0.5 MIC, FIC and 0.5 FIC of the oil. There was a decrease in the protean leakage of these microorganisms after treating with clove and cinnamaldehyde oil. The quantity and quality of DNA in Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Yersinia enterocolitica decreased rapidly when treated with MIC, 0.5 MIC, FIC and 0.5 FIC of clove and cinnamaldehyde oil. Higher concentration of oil showed more damage to the 69 DNA. The DNA degradation was in the order: Y. enterocolitica > E. coli > B. cereus> S. aureus and the DNA quality degradation was in the order: S. aureus > E. coli > B. cereus > Y. enterocolitica as the incubation time increased. This study showed that the essential oils of clove and cinnamaldehyde have good antibacterial activity and they cause membrane expansion, leakage of protein and nucleic acid, and adversely affect genetic material of bacteria. The study on different food system showed that clove oil can be used for preservation of foods.
Uncontrolled Keywords:	essential oils; antimicrobial activity; food borne pathogens; clove; cinnamaldehyde; food preservation
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions:	Human Resource Development
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Jul 2010 09:19
Last Modified:	28 Dec 2011 10:15
URI:	http://ir.cftri.res.in/id/eprint/9496

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