<b>Assessment of antimicrobial activity of cinnamon (<i>Cinnamomum zeylanicum</i>) essential oil combined with EDTA and polyethylene glycol in yogurt
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 wit...
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Maringá
2015-01-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/17325 |
| _version_ | 1811331677822124032 |
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| author | Cristiane Mengue Feniman Moritz Vera Lúcia Mores Rall Margarida Júri Saeki Ary Fernandes Júnior |
| author_facet | Cristiane Mengue Feniman Moritz Vera Lúcia Mores Rall Margarida Júri Saeki Ary Fernandes Júnior |
| author_sort | Cristiane Mengue Feniman Moritz |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T16:24:16Z |
| format | Article |
| id | doaj.art-e8ac4da5dc2f4978ba2092a42c841a6c |
| institution | Directory Open Access Journal |
| issn | 1806-2563 1807-8664 |
| language | English |
| last_indexed | 2024-04-13T16:24:16Z |
| publishDate | 2015-01-01 |
| publisher | Universidade Estadual de Maringá |
| record_format | Article |
| series | Acta Scientiarum: Technology |
| spelling | doaj.art-e8ac4da5dc2f4978ba2092a42c841a6c2022-12-22T02:39:48ZengUniversidade Estadual de MaringáActa Scientiarum: Technology1806-25631807-86642015-01-013719910410.4025/actascitechnol.v37i1.1732511467<b>Assessment of antimicrobial activity of cinnamon (<i>Cinnamomum zeylanicum</i>) essential oil combined with EDTA and polyethylene glycol in yogurtCristiane Mengue Feniman Moritz0Vera Lúcia Mores Rall1Margarida Júri Saeki2Ary Fernandes Júnior3Universidade Estadual de MaringáUniversidade Estadual Paulista “Júlio de Mesquita Filho”Universidade Estadual Paulista “Júlio de Mesquita Filho”Universidade Estadual Paulista “Júlio de Mesquita Filho”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.http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/17325natural preservativesmicrobial spoilagedispersing agents |
| spellingShingle | Cristiane Mengue Feniman Moritz Vera Lúcia Mores Rall Margarida Júri Saeki Ary Fernandes Júnior <b>Assessment of antimicrobial activity of cinnamon (<i>Cinnamomum zeylanicum</i>) essential oil combined with EDTA and polyethylene glycol in yogurt Acta Scientiarum: Technology natural preservatives microbial spoilage dispersing agents |
| title | <b>Assessment of antimicrobial activity of cinnamon (<i>Cinnamomum zeylanicum</i>) essential oil combined with EDTA and polyethylene glycol in yogurt |
| title_full | <b>Assessment of antimicrobial activity of cinnamon (<i>Cinnamomum zeylanicum</i>) essential oil combined with EDTA and polyethylene glycol in yogurt |
| title_fullStr | <b>Assessment of antimicrobial activity of cinnamon (<i>Cinnamomum zeylanicum</i>) essential oil combined with EDTA and polyethylene glycol in yogurt |
| title_full_unstemmed | <b>Assessment of antimicrobial activity of cinnamon (<i>Cinnamomum zeylanicum</i>) essential oil combined with EDTA and polyethylene glycol in yogurt |
| title_short | <b>Assessment of antimicrobial activity of cinnamon (<i>Cinnamomum zeylanicum</i>) essential oil combined with EDTA and polyethylene glycol in yogurt |
| title_sort | b assessment of antimicrobial activity of cinnamon i cinnamomum zeylanicum i essential oil combined with edta and polyethylene glycol in yogurt |
| topic | natural preservatives microbial spoilage dispersing agents |
| url | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/17325 |
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