Chemical Composition, Biological Action and Use of Zingiber officinale Essential Oil as an Antimicrobial Agent in Minimally Processed Beetroot Inoculated With Bacillus subtilis

IF 1.8 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Miroslava Kačániová, Alessandro Bianchi, Zhaojun Ban, Li Li, Jian Lou, Joel Horacio Elizondo-Luevano, Anis Ben Hsouna, Rania Ben Saad, Stefania Garzoli
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Abstract

A significant challenge faced by food producers is ensuring the delivery of safe, high-quality food that remains natural. One promising solution is replacing synthetic chemicals in food formulations with natural alternatives. This approach helps to reduce the dependence on artificial additives. Research focused on natural food preservatives, particularly those derived from plant-based sources with functional properties such as spices, has gained considerable momentum. Among these, the essential oil of Zingiber officinalis (ZOEO) stands out as a potential antimicrobial agent. The purpose of our study was to analyze the chemical composition of this essential oil, assess its antimicrobial properties in vitro, and evaluate its effectiveness against Bacillus subtilis. Through GC–MS analysis, 42 volatile compounds in ZOEO were identified. Among them, the major constituents included α-zingiberene (33.5%), ar-curcumene (14.8%), β-bisabolene (13.6%), and β-sesquiphellandrene (11.9%). For antimicrobial testing, the disc diffusion method was employed, with B. subtilis demonstrating an inhibition zone of 17.67 mm. The minimum inhibitory concentrations (MIC) were determined as MIC50 of 0.97 mg/mL and MIC90 of 1.07 mg/mL. Next, we investigated the antimicrobial impact of ZOEO on B. subtilis inoculated on vacuum-packed beetroot and subjected to sous vide cooking. The results indicated that the combination of ZOEO and sous vide treatment significantly inhibited B. subtilis, offering a promising method to enhance the shelf life of beetroot. Additionally, based on MALDI-TOF MS Biotyper identification of isolates from beetroot samples, the predominant bacterial species were identified as Rahnella aquatilis and Pantoea agglomerans.

Abstract Image

鲜姜精油在甜菜根微加工菌接种枯草芽孢杆菌中的化学成分、生物作用及应用
食品生产商面临的一个重大挑战是确保提供安全、高质量的天然食品。一个有希望的解决方案是用天然替代品取代食品配方中的合成化学品。这种方法有助于减少对人工添加剂的依赖。对天然食品防腐剂的研究,特别是那些从植物中提取的具有功能性的食品防腐剂,如香料,已经取得了相当大的进展。其中,生姜精油(Zingiber officinalis, ZOEO)是一种潜在的抗菌药物。本研究的目的是分析该精油的化学成分,评估其体外抗菌性能,并评价其对枯草芽孢杆菌的有效性。通过GC-MS分析,鉴定出ZOEO中42种挥发性化合物。其中,主要成分为α-姜黄烯(33.5%)、ar-姜黄烯(14.8%)、β-双abolene(13.6%)和β-倍半黄烯(11.9%)。采用圆盘扩散法进行抑菌试验,对枯草芽孢杆菌的抑菌带为17.67 mm。测定最低抑菌浓度MIC50为0.97 mg/mL, MIC90为1.07 mg/mL。接下来,我们研究了ZOEO对接种于真空包装的甜菜根并进行真空烹调的枯草芽孢杆菌的抑菌效果。结果表明,ZOEO联合真空低温处理能显著抑制枯草芽孢杆菌,为延长甜菜根的保质期提供了一种很有前景的方法。此外,通过对甜菜根样品的MALDI-TOF MS生物型鉴定,鉴定出优势菌种为水Rahnella aquatilis和Pantoea agglomerans。
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来源期刊
Journal of Food Safety
Journal of Food Safety 工程技术-生物工程与应用微生物
CiteScore
5.30
自引率
0.00%
发文量
69
审稿时长
1 months
期刊介绍: The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.
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