Assessing the potential and safety of Myrtus communis flower essential oils as efficient natural preservatives against Listeria monocytogenes growth in minced beef under refrigeration

Food Science & Nutrition

Marc El Beyrouthy¹  Wissem Mnif²  Carmen Sadaka³  Sabrine Jazi⁴  Wissal Dhifi⁵ 

[1] Department of Agriculture and Food Engineering School of Engineering Holy Spirit University of Kaslik Jounieh Lebanon;Department of Chemistry Faculty of Sciences and Arts in Balgarn University of Bisha Bisha Saudi Arabia;Faculty of Medicine American University of Beirut Beirut Lebanon;Faculty of Sciences of Bizerte University of Carthage Carthage Tunisia;LR17‐ES03 Physiopathology, Food and Biomolecules Higher Institute of Biotechnology of Sidi Thabet Biotechpole Sidi Thabet Ariana Tunisia;

关键词: biological activities;    food poisoning;    Listeria monocytogenes;    listeriosis;    Myrtus communis L.;    nisin;   

DOI  :  10.1002/fsn3.1497

来源: DOAJ

【 摘 要 】

Abstract In this research, the chemical composition and biological properties of Tunisian Myrtus communis (McEO) flowers were investigated. The antibacterial effect of McEO toward some bacteria was assessed, alone and in combination with nisin. The major components of McEO were α‐pinene, 1,8‐cineol, limonene, and linalool. McEO exhibited cytotoxicity toward HepG2 and MCF‐7 cell lines. The microbiological data showed that Gram‐positive bacteria were more susceptible to McEO. McEO had a bactericidal effect against L. monocytogenes. McEO is able to prevent lipid oxidation, microbial development at noncytotoxic concentrations, when used alone or in combination with nisin. It can improve sensory attributes within acceptable limits and improve the conservation of shelf life of minced beef meat during the 4°C storage period. The most potent preservative effect was obtained with the mixture: 0.8% McEO with 500 IU/g of nisin. This combination may be a good alternative for the development of natural preservatives.

【 授权许可】

Unknown