The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef
In the current study, the antibacterial effect of Echinophora platyloba essential oil and common liquid smoke (individually and in combination) against Staphylococcus aureus in beef meat samples is investigated. Using an automated microbiological growth analyser and the turbidimetric technique, the...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2017-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/262766 |
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| author | Zahra Pilevar Hedayat Hosseini Homa Hajimehdipoor Farzaneh Shahraz Leyla Alizadeh Amin Mousavi Khaneghah Maryam Mahmoudzadeh |
| author_facet | Zahra Pilevar Hedayat Hosseini Homa Hajimehdipoor Farzaneh Shahraz Leyla Alizadeh Amin Mousavi Khaneghah Maryam Mahmoudzadeh |
| author_sort | Zahra Pilevar |
| collection | DOAJ |
| description | In the current study, the antibacterial effect of Echinophora platyloba essential oil and common liquid smoke (individually and in combination) against Staphylococcus aureus in beef meat samples is investigated. Using an automated microbiological growth analyser and the turbidimetric technique, the minimum inhibitory concentrations (MIC) and the minimum bactericidal concentrations (MBC) of the essential oil and liquid smoke were determined. Anti-S. aureus activity of essential oil and liquid smoke (individually and in combination) was defined by disk diffusion assay, generation time and cell constituent release. Apart from that, the interactions between these two compounds were measured by the checkerboard assay and by calculating the fractional inhibitory concentration (FIC) indices. Related MIC values of essential oil and smoke were found to be 7200 and 5500 mg/L, and MBC values were 8500 and 8000 mg/L, respectively. The conducted organoleptic assay showed that the addition of 0.05 g of essential oil and 0.6 g of liquid smoke to 100 g of meat samples did not have adverse effect on the overall acceptance. Weaker antibacterial effect against Staphylococcus aureus was observed when only Echinophora platyloba essential oil was used than when it was used in combination with liquid smoke. |
| first_indexed | 2024-04-24T09:30:29Z |
| format | Article |
| id | doaj.art-f0e9830d98354610bf4b5729cdbd07e0 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:30:29Z |
| publishDate | 2017-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-f0e9830d98354610bf4b5729cdbd07e02024-04-15T14:07:06ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062017-01-0155111712410.17113/ftb.55.01.17.4633The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in BeefZahra Pilevar0Hedayat Hosseini1Homa Hajimehdipoor2Farzaneh Shahraz3Leyla Alizadeh4Amin Mousavi Khaneghah5Maryam Mahmoudzadeh6Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, IranFood Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, IranTraditional Medicine and Material Medical Research Center and Department of Traditional Pharmacy, School of Traditional Medicine, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, IranFood Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, IranFood Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, IranDepartment of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, BrazilFood Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, IranIn the current study, the antibacterial effect of Echinophora platyloba essential oil and common liquid smoke (individually and in combination) against Staphylococcus aureus in beef meat samples is investigated. Using an automated microbiological growth analyser and the turbidimetric technique, the minimum inhibitory concentrations (MIC) and the minimum bactericidal concentrations (MBC) of the essential oil and liquid smoke were determined. Anti-S. aureus activity of essential oil and liquid smoke (individually and in combination) was defined by disk diffusion assay, generation time and cell constituent release. Apart from that, the interactions between these two compounds were measured by the checkerboard assay and by calculating the fractional inhibitory concentration (FIC) indices. Related MIC values of essential oil and smoke were found to be 7200 and 5500 mg/L, and MBC values were 8500 and 8000 mg/L, respectively. The conducted organoleptic assay showed that the addition of 0.05 g of essential oil and 0.6 g of liquid smoke to 100 g of meat samples did not have adverse effect on the overall acceptance. Weaker antibacterial effect against Staphylococcus aureus was observed when only Echinophora platyloba essential oil was used than when it was used in combination with liquid smoke.https://hrcak.srce.hr/file/262766antibacterial activityEchinophora platylobaliquid smokeStaphylococcus aureusbeef |
| spellingShingle | Zahra Pilevar Hedayat Hosseini Homa Hajimehdipoor Farzaneh Shahraz Leyla Alizadeh Amin Mousavi Khaneghah Maryam Mahmoudzadeh The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef Food Technology and Biotechnology antibacterial activity Echinophora platyloba liquid smoke Staphylococcus aureus beef |
| title | The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef |
| title_full | The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef |
| title_fullStr | The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef |
| title_full_unstemmed | The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef |
| title_short | The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef |
| title_sort | anti staphylococcus aureus effect of combined echinophora platyloba essential oil and liquid smoke in beef |
| topic | antibacterial activity Echinophora platyloba liquid smoke Staphylococcus aureus beef |
| url | https://hrcak.srce.hr/file/262766 |
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