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Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions
N Matan1, H Rimkeeree, A J Mawson
1Faculty of Agro-Industry, Department of Product Development, Kasetsart University, Bangkok 10900, Thailand. n.matan@massey.ac.nz
Abstract:
Mixtures of cinnamon and clove oils were tested for inhibitory activity against important spoilage microorganism of intermediate moisture foods. Four fungal species (Aspergillus flavus, Penicillium roqueforti, Mucor plumbeus and Eurotium sp.), four yeasts species (Debaryomyces hansenii, Pichia membranaefaciens, Zygosaccharomyces rouxii and Candida lipolytica), and two bacteria species (Staphylococcus aureus and Pediococcus halophilus) inoculated separately on agar plates were sealed in a barrier pouch and exposed to essential oil volatiles under a modified atmosphere of low O2 (<0.05-10%) and high CO2 (20% or 40%), with the balance being N2. A. flavus and Eurotium sp. proved to be the most resistant microorganisms. Cinnamon and clove oils added between 1000 and 4000 microL at a ratio of 1:1 were tested for minimum inhibitory volume (MIV) against molds and yeasts. The gas phase above 1000 microL of the oil mixture inhibited growth of C. lipolytica and P. membranaefaciens; 2000 microL inhibited growth of A. flavus, P. roqueforti, M. plumbeus, Eurotium sp., D. hansenii, and Z. rouxii, while inhibition of A. flavus required the addition of 4000 microL. Higher ratios of cinnamon oil/clove oil were more effective for inhibiting the growth of A. flavus.
Insights
Cinnamon and clove essential oils show significant antimicrobial activity against food spoilage microorganisms. Higher cinnamon to clove oil ratios were most effective against resistant molds like Aspergillus flavus.
Area of Science:
- Food Microbiology
- Natural Product Chemistry
- Food Preservation
Background:
- Intermediate moisture foods are susceptible to spoilage by various microorganisms.
- Essential oils, like cinnamon and clove, are explored for their antimicrobial properties.
- Modified atmosphere packaging (MAP) can enhance food preservation strategies.
Purpose of the Study:
- To evaluate the inhibitory effects of cinnamon and clove oil mixtures against key spoilage microorganisms in intermediate moisture foods.
- To determine the minimum inhibitory volume (MIV) of these essential oil mixtures.
- To investigate the impact of different cinnamon to clove oil ratios on antimicrobial efficacy.
Main Methods:
- Microorganisms including fungi, yeasts, and bacteria were inoculated on agar plates.
- Plates were sealed in barrier pouches under modified atmospheres (low O2, high CO2).
- Essential oil volatiles were introduced, and minimum inhibitory volumes were determined.
Main Results:
- Aspergillus flavus and Eurotium sp. demonstrated the highest resistance to the essential oil treatments.
- A mixture of 2000 microL cinnamon and clove oil (1:1 ratio) inhibited most tested molds and yeasts.
- Higher ratios of cinnamon oil to clove oil were more effective against Aspergillus flavus.
Conclusions:
- Cinnamon and clove oil mixtures exhibit potent antimicrobial activity against food spoilage microorganisms.
- The efficacy of essential oil volatiles is dependent on concentration and oil ratio.
- These findings suggest potential applications in natural food preservation techniques.
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