Inhibition of <i>Staphylococcus aureus</i> by cinnamaldehyde and its effect on sensory properties of milk

Babić, Milijana; Glišić, Milica; Zdravkovc, N; Djordjević, Jasna; Velebit, Branko; Ледина, Тијана; Baltić, Milan Ž.; Bošković, Marija

doi:10.1088/1755-1315/333/1/012042

Cited by 3 publications

(7 citation statements)

References 15 publications

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“…Bacterial exposure to CA caused an alteration in the cytoplasmic membrane lipid profile, resulting from a more rigid membrane of S. aureus (Di Pasqua et al ., 2007; Babic et al ., 2019). From the antimicrobial effects of the CEO, the CEO may inflict multiple injuries on bacteria thus making them sensitive to antimicrobial action depending on their concentration.…”

Section: Resultsmentioning

confidence: 99%

“…The results indicated the immediate antibacterial effect of CEO in both juices. CA contains an aldehyde which, along with terpenes and phenols, is mainly responsible for the antibacterial effect of its essential oil (Babic et al ., 2019). Hydrophobic aldehydes interrupt the microbial cytoplasmic membrane due to their influence on the unsaturated fatty acids of the membrane (Babic et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Sensorial quality analysis (odour, colour, taste and general acceptance) was performed according to the ISO standard for triangle tests (Babic et al ., 2019), using the fresh juices containing three different concentrations (at MIC, MBC and 1.5 mg mL −1 ) of CEO. Juices were stored at 3 °C after the addition of the CEO.…”

Section: Methodsmentioning

confidence: 99%

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Antimicrobial effects of Cinnamomum verum essential oil against Enterococcus faecalis and Staphylococcus aureus in mulberry and carrot juices

Erkmen

2024

Int J of Food Sci Tech

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SummaryIn developing countries, fresh fruit juices are prepared and sold without ongoing assessment of the quality and safety of mulberry and carrot juices. Therefore, most fruit juices offered for consumption had high microbial content. This investigation was performed to indicate the efficacy of low concentrations of Cinnamomum verum essential oils (CEO) in the inactivation of E. faecalis and S. aureus in carrot juice and white mulberry juice and the impact on the sensorial characteristics of the juices. CEO antimicrobial activity can prevent the growth of Staphylococcus aureus and Enterococcus faecalis at 12 and 4 °C in juices. For the MIC and MBC concentrations, CEO exhibited higher antibacterial effects against S. aureus and E. faecalis. A higher number of pathogens were inactivated at 12 °C than at 4 °C. Cytoplasmic membrane permeability plays a vital role in the CEO bactericidal action. CEO can be recommended to extend the shelf‐life of juices by retaining the sensorial quality and inactivating pathogenic microorganisms, which provides a reference for practical production and application.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Antimicrobial effects of Cinnamomum verum essential oil against Enterococcus faecalis and Staphylococcus aureus in mulberry and carrot juices

Erkmen

2024

Int J of Food Sci Tech

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“…The essential oil concentrations of 10, 20, and 30 μl/ml caused a rapid and steady decrease in the number of viable cells of Gram-positive and Gram-negative bacteria by 2 to 5 log cycles over 24 hours [12]. S. aureus counts in milk were reduced by 0.35-2.77 log cfu/ml during storage, with significantly greater decreases observed when cinnamaldehyde was added, regardless of concentration, when compared to the control [32].…”

Section: Concentrationmentioning

confidence: 99%

Effect of Ziziphus spina-christi and Cinnamomum zeylanicum essential oils on the microbiological quality of braided cheese during the storage period

Al-Ghamdi¹,

Khalefa²,

Abdalla³

2021

World J. Bio. Pharm. Health Sci.

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The purpose of this study was to understand how the addition of Ziziphus spina–christi and Cinnamomum zeylanicum essential oils as antimicrobial agents affect the microbiological properties of braided cheese. Cheese was made from warmed (45℃) raw cow milk to which essential oils of Z. spina–christi and C. zeylanicum (0.3% and 0.5%) were added. Microbiological characteristics were determined at 1, 7, 14 and 21-day intervals. The essential oils of Z. spina–christi and C. zeylanicum significantly reduced the counts of total viable bacteria (TVB), coliform bacteria, S. aureus, yeasts and moulds in cheese supplemented with the oils compared to the control cheese. As the concentration of oil increased, the number of microbes decreased. The storage period had a significant effect on the microbial counts in both the control cheese and the cheese supplemented with essential oils of Z. spina–christi and C. zeylanicum. The addition of the oils as preservatives to the braided cheese was effective against microbial populations and could be used in cheese preparations to extend the shelf life of cheese, particularly for cheese made from raw milk without the addition of starter culture.

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“…To study the survival of S. aureus in milk, different concentrations of cinnamaldehyde (0.05% and 0.1%) were added to milk samples with 0.5% (reduced fat) and 3.2% (whole milk) milk fat, whereas controls were without cinnamaldehyde but were inoculated with S. aureus. The selection of these concentrations of cinnamaldehyde was based on previous sensory evaluations (Babic et al, 2019). After addition of cinnamaldehyde, all milk samples were divided into halves and stored in sterile glass bottles at 4°C and 10°C for 15 days.…”

Section: Sample Preparation and Storage Conditionsmentioning

confidence: 99%

Anti-staphylococcal effect of cinnamaldehyde in milk

et al. 2020

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The survival of Staphylococcus aureus in inoculated (105 colony forming units [CFU]/mL) 3.2% and 0.5% fat ultra-high temperature-pasteurized milk samples containing 0%, 0.05%, or 0.1% cinnamaldehyde stored at 4°C or 10°C was evaluated within 15 days. S. aureus populations reached 7.92 (0.5% fat) and 7.95 (3.2% fat) log CFU/mL in control milk samples stored at 10°C, while in milk sample stored at 4°C, S. aureus counts remained almost unchanged. At the end of the study, the number of this pathogen decreased by 1.52–4.04 log CFU/mL in milk treated with cinnamaldehyde. The greatest anti-staphylococcal effect was achieved in low-fat milk at 10°C and treated with 0.1% cinnamaldehyde.

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Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk

Cited by 3 publications

References 15 publications

Antimicrobial effects of Cinnamomum verum essential oil against Enterococcus faecalis and Staphylococcus aureus in mulberry and carrot juices

Antimicrobial effects of Cinnamomum verum essential oil against Enterococcus faecalis and Staphylococcus aureus in mulberry and carrot juices

Effect of Ziziphus spina-christi and Cinnamomum zeylanicum essential oils on the microbiological quality of braided cheese during the storage period

Anti-staphylococcal effect of cinnamaldehyde in milk

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