Efficiency of cinnamon and clove essential oils as sanitizers in the food industry

Authors

  • Carolina Beraldo Universidade Estadual de Maringá (UEM), Departamento de Tecnologia, Umuarama, PR, Brasil.
  • Natália Silva Daneluzzi Universidade Estadual de Maringá (UEM), Departamento de Tecnologia, Umuarama, PR, Brasil.
  • Juliana Scanavacca Universidade Estadual de Maringá (UEM), Departamento de Tecnologia, Umuarama, PR, Brasil.
  • Júlio Toshimi Doyama Universidade Estadual Paulista “Júlio de Mesquita Filho” (Unesp), Instituto de Biociências, Departamento de Química e Bioquímica, Botucatu, SP, Brasil.
  • Ary Fernandes Júnior Universidade Estadual Paulista “Júlio de Mesquita Filho” (Unesp), Instituto de Biociências, Departamento de Microbiologia e Imunologia, Botucatu, SP, Brasil.
  • Cristiane Mengue Feniman Moritz Universidade Estadual de Maringá (UEM), Departamento de Tecnologia, Umuarama, PR, Brasil.

Keywords:

Cinnamomum zeylanicum, Syzygium aromaticum, microorganism control.

Abstract

The traditional chemical sanitizers used in the food industry have the disadvantage of a possible development of bacterial resistance and adaptation, interfering with their minimum bactericidal efficiency. Essential oils with antimicrobial activity arouse great interest in the food industry for their possible use as active ingredients of sanitizers. This study aimed to determine the minimum inhibitory concentration (MIC) of cinnamon and clove essential oils (EOs) against Gram-positive (Staphylococcus aureus and Listeriamono cytogenes) and Gram-negative (Escherichia coli and Salmonella sp.) bacteria, as well as compare it with the MIC of sodium hypochlorite, and to determine the minimum bactericidal concentration (MBC) of EOs for L. monocytogenes. The microdilution method was used and the EOs were chemically characterized by gas chromatography - mass spectrometry. The main components of the cinnamon and clove EOs were respectively cinnamaldehyde (67.58%) and eugenol (77.58%). The cinnamon EO MIC was 0.04% for Gram-positive bacteria and < 0.02% for Gram-negative bacteria. The clove EO showed MIC of 0.04% for Salmonella sp., 0.06% for E. coli and S. aureus and 0.08% for L. monocytogenes. For all bacteria tested the sodium hypochlorite MIC was > 0.2%. The MBC for L. monocytogenes of the clove EO was 0.18%, while the cinnamon EO distinguished itself for presenting MBC < 0.02%, demonstrating the possibility of using these EOs, especially the cinnamon one, as active principles of sanitizers.

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Author Biographies

Carolina Beraldo, Universidade Estadual de Maringá (UEM), Departamento de Tecnologia, Umuarama, PR, Brasil.

Departamento de Tecnologia

Natália Silva Daneluzzi, Universidade Estadual de Maringá (UEM), Departamento de Tecnologia, Umuarama, PR, Brasil.

Departamento de Tecnologia

Juliana Scanavacca, Universidade Estadual de Maringá (UEM), Departamento de Tecnologia, Umuarama, PR, Brasil.

Departamento de Tecnologia

Júlio Toshimi Doyama, Universidade Estadual Paulista “Júlio de Mesquita Filho” (Unesp), Instituto de Biociências, Departamento de Química e Bioquímica, Botucatu, SP, Brasil.

Departamento de Química e Bioquímica

Ary Fernandes Júnior, Universidade Estadual Paulista “Júlio de Mesquita Filho” (Unesp), Instituto de Biociências, Departamento de Microbiologia e Imunologia, Botucatu, SP, Brasil.

Departamento de Microbiologia e Imunologia

Cristiane Mengue Feniman Moritz, Universidade Estadual de Maringá (UEM), Departamento de Tecnologia, Umuarama, PR, Brasil.

Departamento de Tecnologia

Área: Ciência e Tecnologia de Alimentos

Published

2013-12-10

How to Cite

BERALDO, C.; DANELUZZI, N. S.; SCANAVACCA, J.; DOYAMA, J. T.; FERNANDES JÚNIOR, A.; MORITZ, C. M. F. Efficiency of cinnamon and clove essential oils as sanitizers in the food industry. Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 43, n. 4, p. 436–440, 2013. Disponível em: https://revistas.ufg.br/pat/article/view/23250. Acesso em: 22 dec. 2024.

Issue

Section

Food Science and Technology