The Effect of Essential Oils on the Survival of <i>Bifidobacterium</i> in In Vitro Conditions and in Fermented Cream
Essential oils derived from plant materials are a mixture of compounds that exhibit antibacterial properties. Due to their distinct aroma, they also serve as a desirable natural additive for various food products, including dairy products. In this study, the essential oils of lemon peels, clove buds...
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| Format: | Article |
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MDPI AG
2022-01-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/3/1067 |
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| author | Mariola Kozłowska Małgorzata Ziarno Magdalena Rudzińska Małgorzata Majcher Jolanta Małajowicz Karolina Michewicz |
| author_facet | Mariola Kozłowska Małgorzata Ziarno Magdalena Rudzińska Małgorzata Majcher Jolanta Małajowicz Karolina Michewicz |
| author_sort | Mariola Kozłowska |
| collection | DOAJ |
| description | Essential oils derived from plant materials are a mixture of compounds that exhibit antibacterial properties. Due to their distinct aroma, they also serve as a desirable natural additive for various food products, including dairy products. In this study, the essential oils of lemon peels, clove buds, and juniper berries were obtained by steam distillation and characterized using gas chromatography–mass spectrometry to determine their chemical compositions and effects on the viability of seven <i>Bifidobacterium</i> strains. Furthermore, the effect of essential oils on the viability of <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> Bb-12 was investigated in cream samples during fermentation and after storage for 21 days at 6 °C. The fatty acid composition of fat extracted from essential oils containing sour cream samples and the volatile aroma compound profile of the sour cream samples were also determined chromatographically. Among the 120 compounds identified, monoterpene hydrocarbons were dominant in the essential oils of lemon peels (limonene and γ-terpinene) and juniper berries (sabinene and β-myrcene), while eugenol and eugenol acetate were abundant in the essential oil of clove buds. In addition to these compounds, butanoic and acetic acids were found in the tested sour cream samples. In turn, fat extracted from these samples was rich in saturated fatty acids, mainly palmitic acid. Among the tested strains of the genus <i>Bifidobacterium</i>, <i>B. animalis</i> subsp. <i>lactis</i> Bb-12 was the most sensitive to the essential oils of clove and juniper, as indicated by the larger growth inhibition zones. However, both the concentration and type of essential oils used had no effect on the number of cells of this strain present in the cream samples immediately after fermentation and after its 21-day storage, which suggests that the tested essential oils could be a natural additive to dairy products. |
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| id | doaj.art-5139b0c471024f23a01d9c4fb893b0e7 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T00:15:52Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-5139b0c471024f23a01d9c4fb893b0e72023-11-23T15:51:19ZengMDPI AGApplied Sciences2076-34172022-01-01123106710.3390/app12031067The Effect of Essential Oils on the Survival of <i>Bifidobacterium</i> in In Vitro Conditions and in Fermented CreamMariola Kozłowska0Małgorzata Ziarno1Magdalena Rudzińska2Małgorzata Majcher3Jolanta Małajowicz4Karolina Michewicz5Department of Chemistry, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, PolandFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznan, PolandFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznan, PolandDepartment of Chemistry, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, PolandEssential oils derived from plant materials are a mixture of compounds that exhibit antibacterial properties. Due to their distinct aroma, they also serve as a desirable natural additive for various food products, including dairy products. In this study, the essential oils of lemon peels, clove buds, and juniper berries were obtained by steam distillation and characterized using gas chromatography–mass spectrometry to determine their chemical compositions and effects on the viability of seven <i>Bifidobacterium</i> strains. Furthermore, the effect of essential oils on the viability of <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> Bb-12 was investigated in cream samples during fermentation and after storage for 21 days at 6 °C. The fatty acid composition of fat extracted from essential oils containing sour cream samples and the volatile aroma compound profile of the sour cream samples were also determined chromatographically. Among the 120 compounds identified, monoterpene hydrocarbons were dominant in the essential oils of lemon peels (limonene and γ-terpinene) and juniper berries (sabinene and β-myrcene), while eugenol and eugenol acetate were abundant in the essential oil of clove buds. In addition to these compounds, butanoic and acetic acids were found in the tested sour cream samples. In turn, fat extracted from these samples was rich in saturated fatty acids, mainly palmitic acid. Among the tested strains of the genus <i>Bifidobacterium</i>, <i>B. animalis</i> subsp. <i>lactis</i> Bb-12 was the most sensitive to the essential oils of clove and juniper, as indicated by the larger growth inhibition zones. However, both the concentration and type of essential oils used had no effect on the number of cells of this strain present in the cream samples immediately after fermentation and after its 21-day storage, which suggests that the tested essential oils could be a natural additive to dairy products.https://www.mdpi.com/2076-3417/12/3/1067clove budsjuniper berrieslemon peelsfatty acid compositionGC–MSGC–TOF–MS |
| spellingShingle | Mariola Kozłowska Małgorzata Ziarno Magdalena Rudzińska Małgorzata Majcher Jolanta Małajowicz Karolina Michewicz The Effect of Essential Oils on the Survival of <i>Bifidobacterium</i> in In Vitro Conditions and in Fermented Cream Applied Sciences clove buds juniper berries lemon peels fatty acid composition GC–MS GC–TOF–MS |
| title | The Effect of Essential Oils on the Survival of <i>Bifidobacterium</i> in In Vitro Conditions and in Fermented Cream |
| title_full | The Effect of Essential Oils on the Survival of <i>Bifidobacterium</i> in In Vitro Conditions and in Fermented Cream |
| title_fullStr | The Effect of Essential Oils on the Survival of <i>Bifidobacterium</i> in In Vitro Conditions and in Fermented Cream |
| title_full_unstemmed | The Effect of Essential Oils on the Survival of <i>Bifidobacterium</i> in In Vitro Conditions and in Fermented Cream |
| title_short | The Effect of Essential Oils on the Survival of <i>Bifidobacterium</i> in In Vitro Conditions and in Fermented Cream |
| title_sort | effect of essential oils on the survival of i bifidobacterium i in in vitro conditions and in fermented cream |
| topic | clove buds juniper berries lemon peels fatty acid composition GC–MS GC–TOF–MS |
| url | https://www.mdpi.com/2076-3417/12/3/1067 |
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