Effects of the combination of some essential oils with methylparaben and sodium metabisulfite against pathogenic foodborne bacteria

Abstract

In this work, the antimicrobial and antioxidant activity of some essential oils (EOs) and their synergistic effects with synthetic preservatives against foodborne pathogenic bacteria were evaluated. Nine EOs were screened against Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella enterica serotype Typhi, and six of these were associated with methylparaben (MTP) and sodium metabisulfite (MTBS). Essential oils of cinnamon and oregano showed potential antibacterial activity. The combinations of cinnamon + MTP, coriander + MTP, and oregano + MTP, showed synergism against S. enterica ser. Typhi, E. coli, and S. aureus, respectively. Clove oils exhibited higher radical scavenging activity against DPPH. Moreover, clove leaves + MTP presented a synergistic antimicrobial interaction against E. coli and S. enterica ser. Typhi. These findings showed a reduction in the minimal inhibitory concentration (MIC) of the synthetic preservative with a low concentration of EOs, highlighting an alternative source as preservatives in embedded foods and derivatives for the food industry. Novelty impact statement The use of essential oils in combination with the synthetic preservative methylparaben (MTP) promoted synergistic antimicrobial effects against foodborne bacteria. The clove leaf oil showed synergism with MTP against Gram‐negative bacteria (FICI = 0.49) and high antioxidant activity (IC50 = 8.06 μg/ml), and this can be used as an alternative source for delaying the oxidative process and for the preservation of food products.