Vanillin inhibits pathogenic and spoilage microorganisms in vitro and aerobic microbial growth in fresh-cut apples |
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Affiliation: | 1. Department of Environmental Sciences, Nova Scotia Agricultural College, P.O. Box 550, 50 Pictou Road, Truro, NS, Canada B2N 5E3;2. Food Microbiology, Laboratory Services Division, University of Guelph, Guelph, Ont., Canada N1H 1J7;3. Guelph Center for Functional Foods, Laboratory Services Division, University of Guelph, Guelph, Ont., Canada N1H 1J7 |
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Abstract: | The antimicrobial effect of vanillin against four pathogenic or indicator organisms; Escherichia coli, Pseudomonas aeruginosa, Enterobacter aerogenes, and Salmonella enterica subsp. enterica serovar Newport and four spoilage organisms; Candida albicans, Lactobacillus casei, Penicillum expansum, and Saccharomyces cerevisiae that could be associated with contaminated fresh-cut produce, was examined. The minimal inhibitory concentration (MIC) of vanillin was dependent upon the microorganism and this ranged between 6 and 18 mM. When incorporated with a commercial anti-browning dipping solution (calcium ascorbate, NatureSeal™), 12 mM vanillin inhibited the total aerobic microbial growth by 37% and 66% in fresh-cut ‘Empire’ and ‘Crispin’ apples, respectively, during storage at 4 °C for 19 days. Vanillin (12 mM) did not influence the control of enzymatic browning and softening by NatureSeal. These results provide a new insight for vanillin as a potential antimicrobial agent for refrigerated fresh-cut fruits and vegetables. |
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