Premium
ANTIBACTERIAL ACTIVITY OF GINGER, EUCALYPTUS AND SWEET ORANGE PEEL ESSENTIAL OILS ON FISH‐BORNE BACTERIA
Author(s) -
DEBBARMA JESMI,
KISHORE PANKAJ,
NAYAK BINAY B.,
KANNUCHAMY NAGALAKSHMI,
GUDIPATI VENKATESHWARLU
Publication year - 2013
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2012.00753.x
Subject(s) - food science , orange (colour) , food spoilage , shelf life , aeromonas hydrophila , essential oil , bacteria , biology , chemistry , botany , genetics
The antibacterial activity of essential oils (EOs) isolated from ginger ( Zingiber officinale ), eucalyptus ( Eucalyptus camaldulensis ) and sweet orange ( Citrus sinensis ) was evaluated against fish spoilage and fish‐borne pathogenic bacteria by agar well diffusion and microbroth dilution method. Chemical profiles of EOs by gas chromatography–mass spectrometer revealed that zingiberene, α‐phellandrene and limonene were the major components of ginger, eucalyptus, and sweet orange EOs, respectively. Among the three EOs evaluated, ginger oil had the best antibacterial activity against all the bacteria tested. Bacillus subtilis was found as the most sensitive bacterium against ginger EO. Vibrio parahaemolyticus and Aeromonas hydrophila were the most resistant to all the EOs. Antibiotic resistant Yersinia enterocolitica was found as the most sensitive bacteria among gram‐negative bacteria tested. PRACTICAL APPLICATIONS The results of the present study reveal the scope of the plant essential oils (EOs) in the shelf life extension of fish. The fresh fish after catching need to be ice‐preserved before undergoing further processing. In addition, the preservation during the postharvest handling and transportation of fish is important, during which there are chances for microbial contamination from the food contact surfaces, containers and transport vehicles. The use of plant EOs will definitely help in reducing the level of microbial contamination, preserving the fish and extending their shelf life. They are cheaper in economical terms as well and easy to use by dip or spray treatment. The fishermen can use the plant EOs onboard to preserve the fish. The retailers and vendors can use it for the quality maintenance of fish.