Antimicrobial Activity of Vanillin against Spoilage Microorganisms in Stored Fresh-Cut Mangoes

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The antimicrobial activity of vanillin against four bacteria (Pantoea agglomerans, Aeromonas enteropelogenes, Micro-coccus lylae, and Sphingobacterium spiritovorun), four fungi (Alternaria sp., Aspergillus sp., Penicillium sp., and Fusarium sp.), and three unidentified yeasts isolated from spoiling fresh-cut mango slices was verified in laboratory media adjusted to pH 5.0. MICs of vanillin against the fungi (12.5 to 13.3 mM), bacteria (10 to 13.3 mM), and yeasts (5.0 to 6.7 mM) indicated that all the test species were sensitive to the antimicrobial effects of vanillin. Fresh-cut mango slices were dipped for 1 min in solutions containing 40 and 80 mM vanillin before being packaged in rigid trays and stored at 5 and 10°C to verify the effects of vanillin on the development of the spoilage microflora. Microbiological analysis for up to 14 days of storage revealed that treatment with 80 mM vanillin significantly delayed (P < 0.05) the development of total aerobic bacteria and yeast and mold populations. Vanillin may be a practical preservative for processing fresh-cut mango.

Document Type: Research Article

Affiliations: 1: Faculty of Technology, Khon Kaen University, 40002 Thailand 2: Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, 4200 Highway 97, Summerland, British Columbia, Canada V0H 1Z0 3: Agricultural, Food and Nutritional Science, University of Alberta, Alberta, Canada T6G 2P5

Publication date: July 1, 2006

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