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Efficacy of thyme oil-alginate-based coating in reducing foodborne pathogens on fresh-cut apples |
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| Authors: | Sarengaowa Wenzhong Hu Ke Feng Zhilong Xiu Aili Jiang Ying Lao |
| Affiliation: | 1. School of Bioengineering, Dalian University of Technology, Dalian, 116024 China
College of Life Science, Dalian Minzu University, Dalian, 116600 China Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, 116600 China;2. College of Life Science, Dalian Minzu University, Dalian, 116600 China;3. College of Life Science, Dalian Minzu University, Dalian, 116600 China Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, 116600 China;4. School of Bioengineering, Dalian University of Technology, Dalian, 116024 China |
| Abstract: | In this study, the inhibition of an alginate-based edible coating (EC) containing thyme oil (0.05%, 0.35% and 0.65%) was evaluated against Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli O157:H7 inoculated onto fresh-cut apples. To investigate the antibacterial mechanism of thyme oil, the constituent compounds of that were analysed by gas chromatography-mass spectrometry (GC-MS), and the cellular damage of pathogens was observed by scanning electron microscopy (SEM). Results showed that alginate-based EC containing thyme oil effectively inhibited the growth of pathogens on fresh-cut apples. GC-MS analysis revealed thymol (47.23%) as the major compounds in thyme oil. SEM showed that the cell membrane of foodborne pathogens was damaged by thyme oil, causing their inactivation. Treatment with alginate-based EC containing 0.05% thyme oil preserved the sensory characteristics of fresh-cut apples. Therefore, using alginate-based EC with thyme oil may represent a potential approach to preserve and enhance the safety of fresh-cut apples. |
| Keywords: | Alginate edible coating foodborne pathogen fresh-cut apples thyme oil |