Synergistic Inhibitory Effect of Thymol and Cinnamaldehyde against Salmonella and Applications of the Combination
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Abstract:
The antibacterial effect of the combined use of thymol and cinnamaldehyde against Salmonella was examined in this study, and the preservation effects of their combinations on salt-baked chickens were also evaluated. The minimum inhibitory concentrations (MICs) and the combined anti-bacterial effect of thymol and cinnamaldehyde against Salmonella were determined by the microdilution method. The results showed that the MICs and minimum bactericidal concentrations (MBCs) of thymol and cinnamaldehyde against Salmonella were 0.25 mg/mL and 0.5 mg/mL, respectively. In addition, the fractional inhibitory concentration index (FICI) of thymol and cinnamaldehyde in combination against Salmonella was 0.75, indicating that the combination of thymol and cinnamaldehyde exhibited a significant synergistic antibacterial effect. The above results were further confirmed by the time-kill curves, SEM analysis and PI staining experiments. That the combined use of thymol and cinnamaldehyde could destroy the integrity of the cell membranes of Salmonella and alter its morphology, causing the leakage of the cell contents and eventually cell lysis and death. These results indicated the potential of the combination as an antiseptic agent and preservative. Therefore, salt-baked chicken was used a model food to examine the antiseptic and preservation effects of thymol and cinnamaldehyde in combination from two aspects, microorganisms and lipid oxidation. The results showed that the combination of thymol and cinnamaldehyde could significantly inhibit the proliferation of bacteria and lipid oxidation in salt-baked chicken. Accordingly, thymol and cinnamaldehyde in combination can be used as a natural compound antibacterial agent for preserving salt-baked chicken and other cooked meat products.
