Assessment of antimicrobial activity of cinnamon (Cinnamomum zeylanicum) essential oil combined with EDTA and polyethylene glycol in yogurt
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Data
2015-01-01
Autores
Moritz, Cristiane Mengue Feniman
Rall, Vera Lucia Mores [UNESP]
Saeki, Margarida Juri [UNESP]
Fernandes Junior, Ary [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao
Resumo
Essential oils (EOs) are technological options that may be employed in natural foods due to their antimicrobial activities. However, restrictions exist when high EOs concentrations are required which, in their turn, affect sensory qualities. Technological alternatives, such as combination of EOs with chelating and dispersing agents, have been proposed in the literature. Current research determined the antimicrobial activity of cinnamon EO against microbial spoilage in yogurt when added at the highest acceptable sensory EO concentration, alone or associated with ethylenediaminetetraacetic acid (EDTA) and/or polyethylene glycol. Cinnamon EO's chemical analysis was performed by gas chromatography-mass spectrometry (GC-MS). Sensory analysis was conducted to define the highest acceptable sensory concentration of cinnamon EO in yogurt, stipulated at 0.04% cinnamon EO. Antimicrobial activity in yogurt was then evaluated for aerobic mesophiles, psychrotrophilic microorganisms, yeasts and molds counts. Treatments comprised (1) control, (2) 0.04% EO, (3) 0.04% EO + 0.01% EDTA, (4) 0.04% EO + 0.02% polyethylene glycol; (5) 0.04% EO + 0.01% EDTA + 0.2% polyethylene glycol, in triplicates. Concentration 0.04% of cinnamon EO, alone or associated with EDTA and/or polyethylene glycol, failed to show any antimicrobial activity against aerobic mesophiles, yeasts and molds.
Descrição
Palavras-chave
Natural preservatives, Microbial spoilage, Dispersing agents
Como citar
Acta Scientiarum-technology. Maringa: Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, v. 37, n. 1, p. 99-104, 2015.