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Antimicrobial action of some citrus fruit oils on selected food-borne bacteria
Abstract:
The antimicrobial properties of essential oils, terpineol, and orange oil, in particular, varied according to the type of bacteria tested. Terpineol and other terpeneless fractions of citrus oils appeared to have greater inhibitory effect on food-borne bacteria than the other citrus oils or derivatives. Gram-positive bacteria were, in general, more sensitive to essential oils than gram-negative bacteria. Terpineol extended the shelf life of commercially pasteurized skim milk, low-fat milk, and whole milk for more than 56 days at 4 C. Orange oil extended the shelf life of skim milk and low-fat milk for the same period.
Insights
Terpineol and orange oil show antimicrobial properties, effectively inhibiting food-borne bacteria and extending milk shelf life. Gram-positive bacteria were more sensitive to these essential oils than gram-negative bacteria.
Area of Science:
- Food Science
- Microbiology
- Natural Products Chemistry
Background:
- Essential oils possess antimicrobial properties.
- Citrus oils and their derivatives are sources of bioactive compounds.
- Food preservation remains a significant challenge in the food industry.
Purpose of the Study:
- To evaluate the antimicrobial activity of essential oils, specifically terpineol and orange oil, against various bacteria.
- To determine the efficacy of terpineol and orange oil in extending the shelf life of pasteurized milk.
- To compare the inhibitory effects of different citrus oil fractions on food-borne bacteria.
Main Methods:
- Antimicrobial activity assays were performed against different bacterial strains.
- Terpeneless fractions of citrus oils were analyzed.
- Shelf-life studies were conducted on pasteurized skim milk, low-fat milk, and whole milk treated with terpineol and orange oil at 4°C.
Main Results:
- Antimicrobial activity varied based on the bacterial species tested.
- Terpineol and terpeneless citrus oil fractions demonstrated greater inhibitory effects on food-borne bacteria compared to other citrus oils.
- Gram-positive bacteria were generally more susceptible to essential oils than gram-negative bacteria.
- Terpineol extended the shelf life of skim, low-fat, and whole milk by over 56 days at 4°C.
- Orange oil extended the shelf life of skim and low-fat milk by over 56 days at 4°C.
Conclusions:
- Terpineol and orange oil exhibit significant antimicrobial properties against food-borne bacteria.
- These essential oils can effectively extend the shelf life of pasteurized milk products.
- Terpeneless citrus oil fractions show promise as natural food preservatives.