Enhanced antimicrobial effectiveness of synergistic mixtures of rambutan peel extract and cinnamon essential oil on food spoilage bacteria and bio‐based food packaging
- 16 March 2022
- journal article
- research article
- Published by Wiley in Journal of Food Safety
- Vol. 42 (3)
Abstract
This research aims to enhance antimicrobial activity of rambutan peel extract (RPE), by mixing with cinnamon essential oil (CEO). The mixture of RPE and CEO with different weight ratios (10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8, 1:9, and 0:10) had been prepared and the antimicrobial efficacy was tested. Nine strains of bacteria: Gram‐positive bacteria (Bacillus sp., Enterococcus faecalis, Leuconostoc sp., Micrococcus luteus, Staphylococcus aureus, and Streptococcus sp.) and Gram‐negative bacteria (Escherichia coli, Pseudomonas fluorescens, and Salmonella typhimurium) were selected as the representative of pathogenic and food spoilage bacteria. Mixing RPE with CEO in a ratio of 5:5 showed the best synergistic effect against those bacteria. Addition of RPE/CEO in a weight ratio of 5:5 improved the antimicrobial activity of whey protein isolated (WPI) films, and enhanced strength, stiffness, and water resistance of the film.Keywords
This publication has 66 references indexed in Scilit:
- Synergistic Antimicrobial Activities of Natural Essential Oils with Chitosan FilmsJournal of Agricultural and Food Chemistry, 2011
- Development of Flexible Antimicrobial Packaging Materials against Campylobacter jejuni by Incorporation of Gallic Acid into Zein-Based FilmsJournal of Agricultural and Food Chemistry, 2011
- Antibacterial Effect of Cinnamon Oil Combined with Thyme or Clove OilAgricultural Sciences in China, 2011
- Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward waterFood Chemistry, 2010
- Functional and ultrastructural changes in Pseudomonas aeruginosa and Staphylococcus aureus cells induced by Cinnamomum verum essential oilJournal of Applied Microbiology, 2010
- Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oilsJournal of Food Engineering, 2010
- Evaluation of Combined Antibacterial Effects of Eugenol, Cinnamaldehyde, Thymol, and Carvacrol against E. coli with an Improved MethodJournal of Food Science, 2009
- Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food componentsFood Microbiology, 2009
- THE ANTIBACTERIAL EFFECT OF CINNAMALDEHYDE, THYMOL, CARVACROL AND THEIR COMBINATIONS AGAINST THE FOODBORNE PATHOGEN SALMONELLA TYPHIMURIUMJournal of Food Safety, 2007
- Mechanism of Synergy between Epigallocatechin Gallate and β-Lactams against Methicillin-Resistant Staphylococcus aureusAntimicrobial Agents and Chemotherapy, 2001