Chemical and Biological Properties of Elettaria cardamomum Maton var. minuscula Essential Oil and Its Effect as Preservative to Shelf-Life Storage of Sous Vide Carrot Inoculated With Pseudomonas aeruginosa

Abstract

Microbial spoilage and contamination pose significant challenges to the shelf life and safety of minimally processed foods such as sous vide vegetables. Essential oils have emerged as promising natural preservatives due to their antimicrobial properties. In this study, Elettaria cardamomum Maton var. minuscula essential oil (ECMEO) was chemically characterized and its antimicrobial efficacy evaluated against various microorganisms through both vitro and in situ experiments. The antibiofilm activity of ECMEO, specifically against biofilm-forming Pseudomonas aeruginosa, was assessed using crystal violet staining and MALDI-TOF MS profiling. Additionally, insecticidal activity against Megabruchidius dorsalis was tested, and synergistic effects with mild thermal treatment on microbial growth were investigated. GC–MS analysis identified α-terpinyl acetate (40.9%) and 1,8-cineole (36.2%) as major components of ECMEO. The essential oil exhibited strong antimicrobial effects against several bacteria and yeasts, with minimum inhibitory concentrations between 0.33 and 0.56 mg/mL. ECMEO effectively inhibited microbial growth in vapor-phase assays and significantly reduced bacterial counts in vacuum-sealed sous vide carrots, including suppression of P. aeruginosa biofilms. Combined application with mild heat showed synergistic inhibition of bacterial growth. Furthermore, ECMEO demonstrated insecticidal activity against M. dorsalis. These findings suggest ECMEO is a promising natural preservative for enhancing microbial safety and extending the shelf life of sous vide vegetables, with potential applications in food preservation and crop protection.