Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of <i>Salmonella</i> in Two Kinds of Tahini during Thermal Treatment and Storage
Tahini and tahini-based products are popular with consumers due to their special flavor and high nutritional values, but often have been linked to <i>Salmonella</i> outbreaks. The objective of this study was to compare effects of different kinds of natural antimicrobials on <i>Salm...
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1272 |
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| author | Yuanmei Xu Xiangyu Guan Biying Lin Rui Li Shaojin Wang |
| author_facet | Yuanmei Xu Xiangyu Guan Biying Lin Rui Li Shaojin Wang |
| author_sort | Yuanmei Xu |
| collection | DOAJ |
| description | Tahini and tahini-based products are popular with consumers due to their special flavor and high nutritional values, but often have been linked to <i>Salmonella</i> outbreaks. The objective of this study was to compare effects of different kinds of natural antimicrobials on <i>Salmonella</i> inactivation in undiluted and diluted tahini during thermal treatment and storage. Results showed that the Weibull model was more suitable to describe the thermal inactivation behavior of <i>S. montevideo</i> CICC21588 in two kinds of tahini than the first-order model. Inactivation curves were concave-upward in undiluted tahini but concave-downward in diluted tahini. During storage of undiluted tahini, 3% oregano oil caused extra 1.44 or 0.80 log CFU/g reductions after 7 days at 25 °C or 4 °C compared to the control and 0.5% citric acid caused an extra reduction of 0.75 log CFU/g after 7 d at 4 °C. For diluted tahini, 2–3% oregano oil and 0.4–0.5% ε-polylysine reduced more populations compared to undiluted tahini. These antimicrobials all inhibited the growth of <i>S. montevideo</i> during 24 h at 25 °C and ε-polylysine had the best effect. Furthermore, these antimicrobials enhanced the <i>Salmonella</i> inactivation in diluted tahini during thermal treatment, and there was less of a synergistic effect of thermal and antimicrobials in undiluted tahini due to less sublethal injured cells caused by heat. This study may provide useful information for <i>Salmonella</i> inactivation in tahini. |
| first_indexed | 2024-03-10T10:45:19Z |
| format | Article |
| id | doaj.art-dc24ef816ccd453782498e4f05419293 |
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| language | English |
| last_indexed | 2024-03-10T10:45:19Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-dc24ef816ccd453782498e4f054192932023-11-21T22:38:43ZengMDPI AGFoods2304-81582021-06-01106127210.3390/foods10061272Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of <i>Salmonella</i> in Two Kinds of Tahini during Thermal Treatment and StorageYuanmei Xu0Xiangyu Guan1Biying Lin2Rui Li3Shaojin Wang4College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, ChinaTahini and tahini-based products are popular with consumers due to their special flavor and high nutritional values, but often have been linked to <i>Salmonella</i> outbreaks. The objective of this study was to compare effects of different kinds of natural antimicrobials on <i>Salmonella</i> inactivation in undiluted and diluted tahini during thermal treatment and storage. Results showed that the Weibull model was more suitable to describe the thermal inactivation behavior of <i>S. montevideo</i> CICC21588 in two kinds of tahini than the first-order model. Inactivation curves were concave-upward in undiluted tahini but concave-downward in diluted tahini. During storage of undiluted tahini, 3% oregano oil caused extra 1.44 or 0.80 log CFU/g reductions after 7 days at 25 °C or 4 °C compared to the control and 0.5% citric acid caused an extra reduction of 0.75 log CFU/g after 7 d at 4 °C. For diluted tahini, 2–3% oregano oil and 0.4–0.5% ε-polylysine reduced more populations compared to undiluted tahini. These antimicrobials all inhibited the growth of <i>S. montevideo</i> during 24 h at 25 °C and ε-polylysine had the best effect. Furthermore, these antimicrobials enhanced the <i>Salmonella</i> inactivation in diluted tahini during thermal treatment, and there was less of a synergistic effect of thermal and antimicrobials in undiluted tahini due to less sublethal injured cells caused by heat. This study may provide useful information for <i>Salmonella</i> inactivation in tahini.https://www.mdpi.com/2304-8158/10/6/1272<i>Salmonella montevideo</i> CICC21588tahininatural antimicrobialsthermal inactivationantimicrobial effects |
| spellingShingle | Yuanmei Xu Xiangyu Guan Biying Lin Rui Li Shaojin Wang Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of <i>Salmonella</i> in Two Kinds of Tahini during Thermal Treatment and Storage Foods <i>Salmonella montevideo</i> CICC21588 tahini natural antimicrobials thermal inactivation antimicrobial effects |
| title | Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of <i>Salmonella</i> in Two Kinds of Tahini during Thermal Treatment and Storage |
| title_full | Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of <i>Salmonella</i> in Two Kinds of Tahini during Thermal Treatment and Storage |
| title_fullStr | Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of <i>Salmonella</i> in Two Kinds of Tahini during Thermal Treatment and Storage |
| title_full_unstemmed | Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of <i>Salmonella</i> in Two Kinds of Tahini during Thermal Treatment and Storage |
| title_short | Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of <i>Salmonella</i> in Two Kinds of Tahini during Thermal Treatment and Storage |
| title_sort | oregano oil epsilon polylysine and citric acid assisted inactivation of i salmonella i in two kinds of tahini during thermal treatment and storage |
| topic | <i>Salmonella montevideo</i> CICC21588 tahini natural antimicrobials thermal inactivation antimicrobial effects |
| url | https://www.mdpi.com/2304-8158/10/6/1272 |
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