Authors: Cava, R.¹; Nowak, E.²; Taboada, A.¹; Marin-Iniesta, F.¹

Source: Journal of Food Protection®, Volume 70, Number 12, December 2007 , pp. 2757-2763(7)

Publisher: International Association for Food Protection

Abstract:

The antimicrobial activity of essential oils (EOs) of cinnamon bark, cinnamon leaf, and clove against Listeria monocytogenes Scott A were studied in semiskimmed milk incubated at 7°C for 14 days and at 35°C for 24 h. The MIC was 500 ppm for cinnamon bark EO and 3,000 ppm for the cinnamon leaf and clove EOs. These effective concentrations increased to 1,000 ppm for cinnamon bark EO, 3,500 ppm for clove EO, and 4,000 ppm for cinnamon leaf EO when the semiskimmed milk was incubated at 35°C for 24 h. Partial inhibitory concentrations and partial bactericidal concentrations were obtained for all the assayed EOs. The MBC was 3,000 ppm for the cinnamon bark EO, 10,500 ppm for clove EO, and 11,000 ppm for cinnamon leaf EO. The incubation temperature did not affect the MBC of the EOs but slightly increased the MIC at 35°C. The increased activity at the lower temperature could be attributed to the increased membrane fluidity and to the membrane-perturbing action of EOs. The influence of the fat content of milk on the antimicrobial activity of EOs was tested in whole and skimmed milk. In milk samples with higher fat content, the antimicrobial activity of the EOs was reduced. These results indicate the possibility of using these three EOs in milk beverages as natural antimicrobials, especially because milk beverages flavored with cinnamon and clove are consumed worldwide and have been increasing in popularity in recent years.

Document Type: Research article

Affiliations: 1: Grupo de Química de Carbohidratos y Biotecnología de Alimentos, Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, E-30100 Espinardo, Murcia, Spain 2: Wydział Nauki o Żywności, Technologia Żywności i Żywienie Człowieka, Uniwersytet Warmińsko-Mazurski Olsztynie, 10-719 Olsztyn, Poland

Publication date: 2007-12-01

More about this publication?

• IAFP members must first sign in on the right to access full text articles of JFP
  
  First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
  
  Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
• Information for Authors
• Submit a Paper
• Subscribe to this Title
• Membership Information
• Information for Advertisers
• ingentaconnect is not responsible for the content or availability of external websites

Related content

• In this: publication
• By this: publisher
• In this Subject: Nutrition & Food
• By this author: Cava, R. ;  Nowak, E. ;  Taboada, A. ;  Marin-Iniesta, F.

Website © Publishing Technology. Article copyright remains with the publisher, society or author(s) as specified within the article.

• Terms and conditions
• Privacy policy
• Information for advertisers