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Efficacy of thyme oil‐alginate‐based coating in reducing foodborne pathogens on fresh‐cut apples
Author(s) -
Hu Wenzhong,
Feng Ke,
Xiu Zhilong,
Jiang Aili,
Lao Ying
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.14229
Subject(s) - listeria monocytogenes , food science , thymol , staphylococcus aureus , chemistry , essential oil , antibacterial activity , escherichia coli , salmonella , bacteria , biology , biochemistry , genetics , gene
Summary In this study, the inhibition of an alginate‐based edible coating (EC) containing thyme oil (0.05%, 0.35% and 0.65%) was evaluated against Listeria monocytogenes , Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli O157:H7 inoculated onto fresh‐cut apples. To investigate the antibacterial mechanism of thyme oil, the constituent compounds of that were analysed by gas chromatography‐mass spectrometry (GC‐MS), and the cellular damage of pathogens was observed by scanning electron microscopy (SEM). Results showed that alginate‐based EC containing thyme oil effectively inhibited the growth of pathogens on fresh‐cut apples. GC‐MS analysis revealed thymol (47.23%) as the major compounds in thyme oil. SEM showed that the cell membrane of foodborne pathogens was damaged by thyme oil, causing their inactivation. Treatment with alginate‐based EC containing 0.05% thyme oil preserved the sensory characteristics of fresh‐cut apples. Therefore, using alginate‐based EC with thyme oil may represent a potential approach to preserve and enhance the safety of fresh‐cut apples.