文献类型：期刊文献

英文题名：Chemical composition, antibacterial activity, and mechanism of action of essential oil from Litsea cubeba against foodborne bacteria

作者：Yang, Yu-Jing[1] Lin, Meng-Yi[1] Feng, Shu-Yi[1] Gu, Qing[1] Chen, Yi-Cun[2,3] Wang, Yang-Dong[2,3] Song, Da-Feng[1] Gao, Ming[2,3]

第一作者：Yang, Yu-Jing

通信作者：Song, DF[1];Gao, M[2]

机构：[1]Zhejiang Gongshang Univ, Key Lab Food Microbial Technol Zhejiang Prov, Hangzhou 310018, Peoples R China;[2]Chinese Acad Forestry, State Key Lab Tree Genet & Breeding, Beijing 100000, Peoples R China;[3]Chinese Acad Forestry, Inst Subtrop Forestry, Hangzhou, Peoples R China

年份：2020

卷号：44

期号：9

外文期刊名：JOURNAL OF FOOD PROCESSING AND PRESERVATION

收录：;EI(收录号：20203209018708);Scopus(收录号：2-s2.0-85089000500);WOS:【SCI-EXPANDED(收录号:WOS:000572345600088)】；

基金：This study was funded by Natural Science Foundation of Zhejiang Province (grant number LY18C06004)

语种：英文

外文关键词：Cytology - Escherichia coli - Alkalinity - Fruits - Phosphatases - Nucleic acids - Salmonella

摘要：Litsea cubeba (LC) is widely used as a food flavoring. In this study, 30 components of the essential oil of Litsea cubeba (LCEO) were identified, of which alpha-citral (33.6534%) and beta-citral (27.8042%) were identified as the main components. The diameter of the inhibition zone, minimum inhibitory concentration, and minimum bactericidal concentration of LCEO to several foodborne bacteria were evaluated. The results indicated that gram-negative bacteria (Salmonella, E. coli O157, E. coli DH5 alpha, E. coli O104) were obviously sensitive to LCEO with Salmonella and E. coli O157 having the greatest sensitivity. According to the experimental results of the alkaline phosphatase assay, nucleic acid assay, propidium iodide staining, and electron microscopy observation, the mechanism of antibacterial effect of LCEO against Salmonella and E. coli O157 might involve the integrity of the cell membrane and wall. The results indicate that LCEO would be suitable as an effective food preservative. Practical applications In food industry, the essential oil of Litsea cubeba (LCEO) can serve as a natural preservative for fruits and vegetables, especially for foods vulnerable to gram-negative bacteria. For example, berries are likely to be attacked by Salmonella and their preservation had long been a trouble. Through spraying or soaking of LCEO, the shelf life of berries can be largely prolonged. LCEO can also be applied to animal-derived products. Due to its environmentally friendly feature, LCEO is a reassuring preservative. Otherwise, LCEO has good aroma because of large component of citral; therefore, it is also a great food flavoring.