Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads

The aim of this study was the evaluation of the effects of pure citral and citron essential oil on microbial spoilage and growth and survival of pathogenic microorganisms during storage. They were added in the syrup of industrial ready‐to‐eat fruit salads stored at 9 °C. Both citral (25 to 125 ppm)...

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Bibliographic Details
Published in:Journal of food science 2008-09, Vol.73 (7), p.M331-M338
Main Authors: Belletti, N., Lanciotti, R., Patrignani, F., Gardini, F.
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents - pharmacology
antimicrobial activity
citral
citron essential oil
Citrus - chemistry
Citrus fruits
Colony Count, Microbial
E coli
Effects
Escherichia coli
Escherichia coli - drug effects
Escherichia coli - growth & development
Food Microbiology
Food Preservation - methods
Food science
Fruit - microbiology
fruit-based salads
Gram-positive bacteria
Listeria monocytogenes
Listeria monocytogenes - drug effects
Listeria monocytogenes - growth & development
Microbial Sensitivity Tests
Monoterpenes - pharmacology
Oils & fats
Oils, Volatile - pharmacology
Salmonella enteritidis
Salmonella enteritidis - drug effects
Salmonella enteritidis - growth & development
Studies
Toxicity
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Summary:The aim of this study was the evaluation of the effects of pure citral and citron essential oil on microbial spoilage and growth and survival of pathogenic microorganisms during storage. They were added in the syrup of industrial ready‐to‐eat fruit salads stored at 9 °C. Both citral (25 to 125 ppm) and citron essential oil (300, 600, 900 ppm) were able to prolong the microbial shelf life of the fruit‐based salads. The essential oil gave excellent results, avoiding the undesirable effects attributable to the cytotoxicity of citral. Citron essential oil doubled the time needed for the wild microflora to reach concentrations able to produce a perceivable spoilage in condition of thermal abuse (9 °C). The same essential oil had reduced effects on the survival of Gram‐negative species Salmonella Enteritidis and Escherichia coli, but showed a strong inhibition toward the Gram‐positive pathogen Listeria monocytogenes.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2008.00866.x