The Food Anti-Microbials β-Phenylethylamine (-HCl) and Ethyl Acetoacetate Do Not Change during the Heating Process
β-Phenylethylamine hydrochloride (PEA-HCl) and ethyl acetoacetate (EAA) are anti-microbials with applications in food processing. As food anti-microbials, the compounds will have to withstand the cooking process without changing to toxic compounds. With this Communication, we address the question of...
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MDPI AG
2021-04-01
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| Series: | Antibiotics |
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| Online Access: | https://www.mdpi.com/2079-6382/10/4/418 |
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| author | Shelley M. Horne Angel Ugrinov Birgit M. Prüβ |
| author_facet | Shelley M. Horne Angel Ugrinov Birgit M. Prüβ |
| author_sort | Shelley M. Horne |
| collection | DOAJ |
| description | β-Phenylethylamine hydrochloride (PEA-HCl) and ethyl acetoacetate (EAA) are anti-microbials with applications in food processing. As food anti-microbials, the compounds will have to withstand the cooking process without changing to toxic compounds. With this Communication, we address the question of whether PEA and EAA are altered when heated to 73.9 °C or 93.3 °C. A combination of gas chromatography and mass spectrometry was used to analyze solutions of PEA(-HCl) or EAA in beef broth or water. In addition, the anti-microbial activity of PEA-HCl and EAA was compared between heated and unheated samples at a range of concentrations. The gas chromatograms of PEA(-HCl) and EAA showed one peak at early retention times that did not differ between the heated and unheated samples. The mass spectra for PEA and EAA were near identical to those from a spectral database and did not show any differences between the heated and unheated samples. We conclude that PEA(-HCl) and EAA formed pure solutions and were not altered during the heating process. In addition, the anti-microbial activity of PEA-HCl and EAA did not change after the heating of the compounds. Regardless of temperature, the minimal inhibitory concentrations (MICs) for PEA-HCl were 20.75 mmol mL<sup>−1</sup> for <i>Escherichia coli</i> and <i>Salmonella enterica</i> serotype Typhimurium. For EAA, the MICs were 23.4 mmol mL<sup>−1</sup> for <i>E. coli</i> and 15.6 mmol mL<sup>−1</sup> for <i>S. enterica</i>. |
| first_indexed | 2024-03-10T12:25:51Z |
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| id | doaj.art-29438e7a52944071ad3acae4718e9850 |
| institution | Directory Open Access Journal |
| issn | 2079-6382 |
| language | English |
| last_indexed | 2024-03-10T12:25:51Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antibiotics |
| spelling | doaj.art-29438e7a52944071ad3acae4718e98502023-11-21T15:01:28ZengMDPI AGAntibiotics2079-63822021-04-0110441810.3390/antibiotics10040418The Food Anti-Microbials β-Phenylethylamine (-HCl) and Ethyl Acetoacetate Do Not Change during the Heating ProcessShelley M. Horne0Angel Ugrinov1Birgit M. Prüβ2Department of Microbiological Sciences, North Dakota State University, Fargo, ND 58108, USADepartment of Chemistry and Biochemistry, North Dakota State University, Fargo, ND 58108, USADepartment of Microbiological Sciences, North Dakota State University, Fargo, ND 58108, USAβ-Phenylethylamine hydrochloride (PEA-HCl) and ethyl acetoacetate (EAA) are anti-microbials with applications in food processing. As food anti-microbials, the compounds will have to withstand the cooking process without changing to toxic compounds. With this Communication, we address the question of whether PEA and EAA are altered when heated to 73.9 °C or 93.3 °C. A combination of gas chromatography and mass spectrometry was used to analyze solutions of PEA(-HCl) or EAA in beef broth or water. In addition, the anti-microbial activity of PEA-HCl and EAA was compared between heated and unheated samples at a range of concentrations. The gas chromatograms of PEA(-HCl) and EAA showed one peak at early retention times that did not differ between the heated and unheated samples. The mass spectra for PEA and EAA were near identical to those from a spectral database and did not show any differences between the heated and unheated samples. We conclude that PEA(-HCl) and EAA formed pure solutions and were not altered during the heating process. In addition, the anti-microbial activity of PEA-HCl and EAA did not change after the heating of the compounds. Regardless of temperature, the minimal inhibitory concentrations (MICs) for PEA-HCl were 20.75 mmol mL<sup>−1</sup> for <i>Escherichia coli</i> and <i>Salmonella enterica</i> serotype Typhimurium. For EAA, the MICs were 23.4 mmol mL<sup>−1</sup> for <i>E. coli</i> and 15.6 mmol mL<sup>−1</sup> for <i>S. enterica</i>.https://www.mdpi.com/2079-6382/10/4/418food anti-microbialβ-phenylethylamineethyl acetoacetategas chromatographymass spectrometryminimal inhibitory concentration |
| spellingShingle | Shelley M. Horne Angel Ugrinov Birgit M. Prüβ The Food Anti-Microbials β-Phenylethylamine (-HCl) and Ethyl Acetoacetate Do Not Change during the Heating Process Antibiotics food anti-microbial β-phenylethylamine ethyl acetoacetate gas chromatography mass spectrometry minimal inhibitory concentration |
| title | The Food Anti-Microbials β-Phenylethylamine (-HCl) and Ethyl Acetoacetate Do Not Change during the Heating Process |
| title_full | The Food Anti-Microbials β-Phenylethylamine (-HCl) and Ethyl Acetoacetate Do Not Change during the Heating Process |
| title_fullStr | The Food Anti-Microbials β-Phenylethylamine (-HCl) and Ethyl Acetoacetate Do Not Change during the Heating Process |
| title_full_unstemmed | The Food Anti-Microbials β-Phenylethylamine (-HCl) and Ethyl Acetoacetate Do Not Change during the Heating Process |
| title_short | The Food Anti-Microbials β-Phenylethylamine (-HCl) and Ethyl Acetoacetate Do Not Change during the Heating Process |
| title_sort | food anti microbials β phenylethylamine hcl and ethyl acetoacetate do not change during the heating process |
| topic | food anti-microbial β-phenylethylamine ethyl acetoacetate gas chromatography mass spectrometry minimal inhibitory concentration |
| url | https://www.mdpi.com/2079-6382/10/4/418 |
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