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Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris vegetative cells in apple juice
Author(s) -
Cai Rui,
Miao Miao,
Yue Tianli,
Zhang Yijun,
Cui Lu,
Wang Zhouli,
Yuan Yahong
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14051
Subject(s) - chlorogenic acid , cinnamic acid , chemistry , food spoilage , food science , biochemistry , bacteria , biology , genetics
Summary The aim of this study was to investigate the antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris . Minimum inhibitory concentrations of cinnamic acid and chlorogenic acid were 0.375 and 2.0 mg mL −1 , and the minimum bactericidal concentrations were 0.50 and 4.0 mg mL −1 , respectively. The apple juice ingredients had little influence on the inactivation of A. acidoterrestris . After treatment with cinnamic acid and chlorogenic acid, the morphology of A. acidoterrestris cells were severely destroyed; the leakage of nucleic acids and proteins increased significantly. SDS ‐ PAGE investigation of bacterial proteins proved that the loss of soluble proteins was obvious as well. These results demonstrated that cinnamic acid and chlorogenic acid exerted their antibacterial activity mainly by an action mode of membrane disruption. This study provides an alternative method for the control of A. acidoterrestris ‐related spoilage in the fruit juice/beverage industry.