The Antibacterial Effect of Cinnamaldehyde and its Mixtures with Other Isolate Flavors against Foodborne Harmful Microorganisms
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Abstract:
The antibacterial effects of cinnamic aldehyde, thymol, carvacrol, eugenol, anethole, and citral against several common harmful microorganisms affecting food quality were studied using the zone of inhibition test. Simultaneously, the minimum inhibitory concentration and minimum bactericidal concentration of these six isolate flavors and their mixtures were measured using the dilution method, to study their antibacterial ability against common food spoilage organisms and pathogenic bacteria, and finally compare them with those of the common preservatives. The results showed that cinnamaldehyde had a stronger antimicrobial ability against fungi than bacteria, particularly against Aspergillus flavus. Different test microorganisms showed differing sensitivities to the various isolate flavors, and E. coli exhibited the least sensitivity. Thymol showed the highest comprehensive antibacterial ability, followed by cinnamic aldehyde and carvacrol. However, in the test concentration range, only cinnamaldehyde could kill Bacillus subtilis; the sterilization effect of the compound essential oils on all the selected bacteria and fungi (except Staphylococcus aureus) were significantly improved, and compound essential oils prepared at differing ratios showed varying antimicrobial effects on different bacteria and fungi. Moreover, the mixture of cinnamaldehyde–thymol showed either an additive effect or no impact on the seven tested bacteria and fungus. The antimicrobial effect of essential oils was significantly stronger than those of sodium benzoate and potassium sorbate.
