scholarly journals Essential Oils from Thymus capitatus and Thymus algeriensis as Antimicrobial Agents to Control Pathogenic and Spoilage Bacteria in Ground Meat

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Asma Jayari ◽  
Ahlem Jouini ◽  
Hager Boukhris ◽  
Safa Hamrouni ◽  
Chokri Damergi ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antibacterial Effect ◽  
Contamination Level ◽  
Beef Meat ◽  
Thymus Algeriensis ◽  
Minced Beef ◽  
Spoilage Bacteria ◽  
Thymus Capitatus ◽  
Spoilage Bacterium

The antibacterial effects of essential oils (EOs) extracted from Thymus capitatus and Thymus algeriensis were assessed and evaluated against four pathogenic bacteria (Escherichia coli (ATCC 25922), Listeria monocytogenes (ATCC 19118), Staphylococcus aureus (ATCC 25923), and Salmonella typhimurium (ATCC 1402)) and one spoilage bacterium (Pseudomonas aeruginosa (ATCC 27853)). Both investigated EOs presented significant antimicrobial activities against all tested bacteria with a greater antibacterial effect of T. capitatus EO. In fact, the results indicated that the minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) of T. capitatus EO are in the range of 0.006–0.012% and 0.012–0.025%, respectively, while those of T. algeriensis EO ranged between 0.012 and 0.025% and 0.05%, respectively. Furthermore, the inhibitory effects of both EOs were appraised against the spoilage bacterium P. aeruginosa, inoculated in minced beef meat, at two different loads (105 and 108 CFU) mixed with different concentrations of EOs (0.01, 0.05, 1, and 3%) and stored at 4°C for 15 days. The obtained data demonstrated that the antibacterial effect of tested EOs varies significantly in regard to the levels of meat contamination and the concentrations of EOs. In fact, in the presence of 0.01 and 0.05% of oils, a decrease in bacterial growth p < 0.01 was observed; but, such an effect was more pronounced in the presence of higher concentrations of EOs (1 and 3%), regardless the level of meat contamination. Besides, at the low contamination level, both EOs exerted a rapid and a more pronounced antibacterial effect, as compared to the high contamination level. The results illustrated the efficacy of both EOs as preservatives in food against well-known pathogens of food-borne diseases and food spoilage, particularly in P. aeruginosa in beef meat. As regards sensory evaluation, the presence of T. capitatus EO proved to improve the sensory quality of minced beef meat.

Antibacterial activity of Thymus capitatus and Thymus algeriensis essential oils against four food‐borne pathogens inoculated in minced beef meat

2017 ◽  
Vol 38 (1) ◽  
Author(s):  
Asma Jayari ◽  
Nariman El Abed ◽  
Ahlem Jouini ◽  
Osama Mohammed Saed Abdul‐Wahab ◽  
Abderrazak Maaroufi ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oils ◽  
Beef Meat ◽  
Thymus Algeriensis ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Minced Beef ◽  
Thymus Capitatus

scholarly journals Antibacterial Effect of Carvacrol and Coconut Oil on Selected Pathogenic Bacteria

2018 ◽  
Vol 49 (1) ◽  
pp. 46-52 ◽  
Author(s):  
M. Božik ◽  
P. Hovorková ◽  
P. Klouček
Keyword(s):  
Essential Oils ◽  
Lauric Acid ◽  
Pathogenic Bacteria ◽  
Antimicrobial Agents ◽  
Antibacterial Effect ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
High Concentration ◽  
Enterococcus Cecorum ◽  
Antibacterial Potential

AbstractEssential oils play a prominent role as flavouring agents and fragrances in the food and perfume industries. Carvacrol is a major component of various essential oils, such as oregano and thyme oils, and is responsible for their antimicrobial activity. Lauric acid is a medium-chain fatty acid (MCFA) with a high antibacterial potential. Both carvacrol and MCFAs have been used empirically as antimicrobial agents. Here, we tested the inhibitory properties of carvacrol and coconut (Cocos nuciferaL.) oil containing a high percentage of MCFAs against 5 harmful bacterial pathogens:Escherichia coli, SalmonellaEnteritidis,Staphylococcus aureus, Listeria monocytogenes, andEnterococcus cecorum. Gas chromatography (GC-FID) analysis of coconut oil showed a high concentration of lauric acid (41%). Microdilution antimicrobial assays showed that the combination of carvacrol and coconut oil had a stronger antibacterial effect against all tested bacteria than both agents separately. We conclude that carvacrol could significantly improve the antibacterial effect of coconut oil.

scholarly journals Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation

2020 ◽  
Vol 2020 ◽  
pp. 1-14
Author(s):  
Mariam Fourati ◽  
Slim Smaoui ◽  
Hajer Ben Hlima ◽  
Khaoula Elhadef ◽  
Ahlem Chakchouk Mtibaa ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Aqueous Extract ◽  
Pathogenic Bacteria ◽  
Punica Granatum ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Overall Acceptability ◽  
Beef Meat ◽  
Minced Beef ◽  
Biological Potential

Extraction of Tunisian pomegranate peels was employed with different solvents such as ethyl acetate, acetonitrile, and water. Total phenolic and flavonoids contents, antioxidant activity, and antibacterial capacity against five foodborne pathogenic bacteria were evaluated. The highest values of polyphenols (351 mg gallic acid equivalent/g), flavonoids (104 mg quercetin/g), and DPPH and ABTS inhibition were recorded in the ethyl acetate extract followed by the aqueous extract. The latter present the maximum antibacterial potential against S. enterica, P. aeruginosa, and E. coli. The potential use of the lyophilized aqueous extract (AE), used for safety reason and being rich in phenolic, as biopreservative in minced beef meat was described. AE was incorporated at 0.1, 0.5, and 1% and compared with 0.1% butylated hydroxytoluene (BHT). During 21 days at 4°C, AE at 1% could appreciably retard the microflora proliferation (p<0.05), the accumulation of MetMb and the carbonyl group (p<0.05), slowing down the loss of sulphydryl proteins (p<0.05), and led to a decrease (p<0.05) in primary (peroxide value and conjugated dienes) and secondary lipid oxidation (TBARS) in treated meat. By the 14th day, AE-treated minced meat obtained higher sensory scores than untreated and BHT samples. Based on these results, lipid and protein oxidation changes and sensorial attributes were useful in discriminating meat samples by overall acceptability prediction. Generally, AE at 1% presented the potent preservative effect that could be utilized as an application on meat-substituting synthetic antioxidant.

scholarly journals Antibacterial Efficiency of Finnish Spice Essential Oils against Pathogenic and Spoilage Bacteria

2004 ◽  
Vol 67 (1) ◽  
pp. 199-202 ◽  
Author(s):  
MARI NEVAS ◽  
ANNA-RIITTA KORHONEN ◽  
MIIA LINDSTRÖM ◽  
PEKKA TURKKI ◽  
HANNU KORKEALA
Keyword(s):  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antibacterial Properties ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
Spectrometry Analysis ◽  
Spoilage Bacteria ◽  
Gram Negative Organisms

The antibacterial properties of 13 essential oils, derived from spices grown in Finland, were examined with an agar diffusion method against 12 bacterial strains. The organisms tested included both spoilage and pathogenic bacteria. The gram-positive bacteria appeared to be more sensitive than the gram-negative organisms, Clostridium botulinum and Clostridium perfringens being the most sensitive. Oregano, savory, and thyme showed the broadest antibacterial activity by distinctly inhibiting the growth of all the organisms tested. By gas chromatography–mass spectrometry analysis, differences were noted in the composition of oregano and thyme oils in comparison to previous reports.

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