Properties of Bunium Persicum Essential Oil and its Application in Iranian White Cheese Against Listeria Monocytogenes and Escherichia Coli O157:H7

Abstract

In the present study Bunium persicum essential oil (BEO) was examined for its phytochemical properties, In vitro antioxidant activities, antibacterial properties against Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes and antibacterial effects of the oil on survival of L. monocytogenes and E. coli O157:H7 in Iranian white cheese. Results showed that Cuminaldehyde (11.4%) was the most abundant components of the oil. In vitro antibacterial analysis of the BEO indicated high sensitivity of gram-positive bacteria and relative sensitivity of gram-negative bacteria. DPPH and ABTS results revealed a notable radical scavenging ability of the BEO. The growth of inoculated E.coli O157:H7 and L. monocytogenes significantly decreased in experimentally manufactured white cheeses during 45-day storage time. The sensory evaluation scores showed that the samples with BEO had significantly higher color, odor, flavor, texture as well as general acceptability scores than control.

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

“…Our findings about the positive sensory effects of using B. persicum EO in cheese preparation are in line with those reported previously by Ehsani et al. () and Hassanien, Mahgoub, and El‐Zahar (). They found that B. persicum EO‐enriched cheese samples had significantly higher color, odor, flavor, texture, and general acceptability scores than control cheese (Ehsani et al., ).…”

“…Ehsani et al. () evaluated the antibacterial properties of B. persicum against Salmonella typhimurium , E. coli O157:H7, Staphylococcus aureus , and L. monocytogenes and the antibacterial effects of the oil on survival of L. monocytogenes and E. coli O157:H7 in Iranian white cheese. They indicated that high susceptibility of gram‐positive bacteria and relative sensitivity of gram‐negative bacteria are due to pronounced decrement of E. coli O157:H7 and L. monocytogenes in manufactured white cheeses during 45 days of storage time (Ehsani et al., ).…”

“…() evaluated the antibacterial properties of B. persicum against Salmonella typhimurium , E. coli O157:H7, Staphylococcus aureus , and L. monocytogenes and the antibacterial effects of the oil on survival of L. monocytogenes and E. coli O157:H7 in Iranian white cheese. They indicated that high susceptibility of gram‐positive bacteria and relative sensitivity of gram‐negative bacteria are due to pronounced decrement of E. coli O157:H7 and L. monocytogenes in manufactured white cheeses during 45 days of storage time (Ehsani et al., ). Furthermore, there are several previous reports about the antimicrobial effects of other EOs, including those of Ocimum gratissimum against Aspergillus flavus , Aspergillus tamarii , Fusarium poae , Fusarium verticillioides , Penicillium citrinum , and Penicillium griseofulvum (Philippe, Souaïbou, Guy, et al., ); Cinnamomum zeylanicum and O. gratissimum against Aspergillus terreus , Aspergillus ustus , Aspergillus niger , Aspergillus aculeatus , Penicillium brevicompactum , and Scopulariopsis brevicaulis (Philippe, Souaïbou, et al., ); Cuminum cyminum L. plus Lactobacillus acidophilus against S. aureus (Sadeghi, Akhondzadeh Basti, Noori, Khanjari, & Partovi, ); rosemary and Pimpinella anisum against E. coli (Ehsani & Mahmoudi, ; Ribeiro et al., ); and Mentha spicata , Mentha pulegium , Pimenta racemosa , Syzygium aromaticum , Cinnamomum verum , and Thymus vulgaris against Listeria spp.…”

“…() and Hassanien, Mahgoub, and El‐Zahar (). They found that B. persicum EO‐enriched cheese samples had significantly higher color, odor, flavor, texture, and general acceptability scores than control cheese (Ehsani et al., ). Also, Hassanien et al.…”

Effect of Eryngium caeruleum essential oil on microbial and sensory quality of minced fish and fate of Listeria monocytogenes during the storage at 4°C

“…Chemical preservatives are widely applied in raw and processed foods in order to control food spoilage and foodborne pathogenic bacteria (Aliakbarlu, Sadaghiani, & Mohammadi, ). On the other hand, the tendency for consuming natural preservatives derived from plant, animal, and microbial sources has increased due to the adverse effects of chemical and synthetic food preservatives (Aminzare, Hashemi, Hassanzadazar, Amiri, & Abbasi, ; Ehsani, Hashemi, Naghibi, Mohammadi, & Khalili Sadaghiani, ; Raeisi et al, ). Essential oils are considered as secondary metabolites, as well as fragrant and volatile liquids, which are obtained from different parts of the plants (Raeisi, Hashemi, et al, ).…”