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http://dx.doi.org/10.13103/JFHS.2022.37.4.285

Volatile Components of Essential Oils from Spices and It's Inhibitory Effects against Biofilm Formed by Food Poisoning Bacteria  

Kim, Hyeong-Eun (Sauce Industrialization Center, The Food Industry Promotional Agency of Korea)
Kim, Yong-Suk (Department of Food Science and Technology, Jeonbuk National University)
Publication Information
Journal of Food Hygiene and Safety / v.37, no.4, 2022 , pp. 285-295 More about this Journal
Abstract
The ability of volatile components of essential oils (EO) from cinnamon, clove, and lemongrass to inhibit biofilms formed on polyethylene and stainless steel by six types of food poisoning bacteria was investigated. The main components of cinnamon EO were identified as cinnamaldehyde (38.30%), linalool (9.61%), β-caryophyllene (8.90%), and 1,3,4-eugenol (8.19%). 1,3,4-Eugenol (61.84%) was the dominant component of clove EO. The major component of lemongrass EO was citral. Citral is a natural mixture of two isomeric acyclic monoterpene aldehydes: geranial (trans-citral, 19.11%) and neral (cis-citral, 19.23%). Among these major compounds, cinnamaldehyde, linalool, eugenol, and citral exhibited comparatively strong antimicrobial activity in the disc diffusion assay. Treatments with 0.1% eugenol and citral were highly effective on biofilm inhibition on both tested surfaces. Cinnamaldehyde (0.1%) was effective against biofilm formation by Listeria monocytogenes ATCC 19112 and Staphylococcus aureus KCCM 11812. These results suggested the potential of cinnamaldehyde, eugenol, and citral treatments in inhibiting the formation of biofilms by food poisoning bacteria.
Keywords
Biofilm; Essential oil; Food poisoning bacteria; Food contact materials; Antimicrobial;
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