Chemical composition, antimicrobial, antibiofilm and insecticidal enhancing of Eucalyptus citriodora essential oil and its potential to shelf-life extension of pumpkin after inoculation of Salmonella enterica
Our study aims to investigate the chemical composition and to evaluate the antibacterial (in vitro, in situ) and insecticidal activities of E. citridiora essential oil (ECEO), given the current emphasis on the use of natural resources, particularly essential oils, in food production to improve senso...
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| Published in | Food control Vol. 172; p. 111152 |
|---|---|
| Main Authors | , , , , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.06.2025
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| Subjects | |
| Online Access | Get full text |
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| Abstract | Our study aims to investigate the chemical composition and to evaluate the antibacterial (in vitro, in situ) and insecticidal activities of E. citridiora essential oil (ECEO), given the current emphasis on the use of natural resources, particularly essential oils, in food production to improve sensory attributes and prolong shelf-life. In addition, microbiological studies of pumpkin sous vide treated with ECEO after being inoculated with Salmonella enterica were evaluated at one and seven days of the trial. GC/MS analysis of the examined essential oil showed the presence of 30 volatile compounds (92.7% of the total). Monoterpene aldehyde citronellal (65.1%), as well as monoterpene alcohols isopulegol (8.3%), citronellol (6.5%) and iso-isopulegol (4.2%) are the most abundant compounds. Measured using the disc diffusion method, the antibacterial activity of the EO ranged from 5.67 mm for Candida albicans to 17.67 mm for Bacillus subtilis subsp. Spizizenii. The lowest minimal inhition concentration was found against S. epidermidis and Enterococcus faecalis (MIC50 0.140 and 0.155 mg/mL and MIC90 0.177 and 0.184 mg/mL). In the vapor phase, the best antibacterial activity was shown against S. epidermidis in the strawberry model, Yersinia enterocolitica in the apricot model, S. enterica forming biofilms in the cucumber model and S. epidermidis in the pumpkin model. The growth of S. enterica was inhibited and the microbial count was decreased by using the sous vide method in combination with ECEO treatment. The bacteria Bacillus amyloliquefaciens subsp. plantarum, Bacillus licheniformis, Bacillus safensis, Acinetobacter calcoaceticus, Pseudomonas ludensis, and Rhizobium radiobacter were the most isolated microbiota found in the sous vide pumpkin. In our study, ECEO was found to significantly affect the degradation of S. enterica biofilm. It is first assessment of insecticidal activity of EO against Megabruchidius dorsalis which was sensitive to the ECEO. According to our knowledge, the antimicrobial and insecticidal activity demonstrated in our ECEO study suggests that it may have a rationale for application in the food sector as an additive to prolong the preservability of processed foods and has good potential for use as a natural pesticide.
•Eucalyptus citridiora essential oil has a good activity against spoilage microorganisms of sous vide pumpkin.•The combination of vacuum packaging with ECEO is effective against Salmonella enterica in sous vide cooked pumpkin.•ECEO is effective against microbial spoilage bacteria in sous vide pumpkin.•ECO allows vacuum-packed pumpkin preservation for a prolonged period.•ECEO has an effective antimicrobial activity. |
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| AbstractList | Our study aims to investigate the chemical composition and to evaluate the antibacterial (in vitro, in situ) and insecticidal activities of E. citridiora essential oil (ECEO), given the current emphasis on the use of natural resources, particularly essential oils, in food production to improve sensory attributes and prolong shelf-life. In addition, microbiological studies of pumpkin sous vide treated with ECEO after being inoculated with Salmonella enterica were evaluated at one and seven days of the trial. GC/MS analysis of the examined essential oil showed the presence of 30 volatile compounds (92.7% of the total). Monoterpene aldehyde citronellal (65.1%), as well as monoterpene alcohols isopulegol (8.3%), citronellol (6.5%) and iso-isopulegol (4.2%) are the most abundant compounds. Measured using the disc diffusion method, the antibacterial activity of the EO ranged from 5.67 mm for Candida albicans to 17.67 mm for Bacillus subtilis subsp. Spizizenii. The lowest minimal inhition concentration was found against S. epidermidis and Enterococcus faecalis (MIC50 0.140 and 0.155 mg/mL and MIC90 0.177 and 0.184 mg/mL). In the vapor phase, the best antibacterial activity was shown against S. epidermidis in the strawberry model, Yersinia enterocolitica in the apricot model, S. enterica forming biofilms in the cucumber model and S. epidermidis in the pumpkin model. The growth of S. enterica was inhibited and the microbial count was decreased by using the sous vide method in combination with ECEO treatment. The bacteria Bacillus amyloliquefaciens subsp. plantarum, Bacillus licheniformis, Bacillus safensis, Acinetobacter calcoaceticus, Pseudomonas ludensis, and Rhizobium radiobacter were the most isolated microbiota found in the sous vide pumpkin. In our study, ECEO was found to significantly affect the degradation of S. enterica biofilm. It is first assessment of insecticidal activity of EO against Megabruchidius dorsalis which was sensitive to the ECEO. According to our knowledge, the antimicrobial and insecticidal activity demonstrated in our ECEO study suggests that it may have a rationale for application in the food sector as an additive to prolong the preservability of processed foods and has good potential for use as a natural pesticide.
•Eucalyptus citridiora essential oil has a good activity against spoilage microorganisms of sous vide pumpkin.•The combination of vacuum packaging with ECEO is effective against Salmonella enterica in sous vide cooked pumpkin.•ECEO is effective against microbial spoilage bacteria in sous vide pumpkin.•ECO allows vacuum-packed pumpkin preservation for a prolonged period.•ECEO has an effective antimicrobial activity. Our study aims to investigate the chemical composition and to evaluate the antibacterial (in vitro, in situ) and insecticidal activities of E. citridiora essential oil (ECEO), given the current emphasis on the use of natural resources, particularly essential oils, in food production to improve sensory attributes and prolong shelf-life. In addition, microbiological studies of pumpkin sous vide treated with ECEO after being inoculated with Salmonella enterica were evaluated at one and seven days of the trial. GC/MS analysis of the examined essential oil showed the presence of 30 volatile compounds (92.7% of the total). Monoterpene aldehyde citronellal (65.1%), as well as monoterpene alcohols isopulegol (8.3%), citronellol (6.5%) and iso-isopulegol (4.2%) are the most abundant compounds. Measured using the disc diffusion method, the antibacterial activity of the EO ranged from 5.67 mm for Candida albicans to 17.67 mm for Bacillus subtilis subsp. Spizizenii. The lowest minimal inhition concentration was found against S. epidermidis and Enterococcus faecalis (MIC₅₀ 0.140 and 0.155 mg/mL and MIC₉₀ 0.177 and 0.184 mg/mL). In the vapor phase, the best antibacterial activity was shown against S. epidermidis in the strawberry model, Yersinia enterocolitica in the apricot model, S. enterica forming biofilms in the cucumber model and S. epidermidis in the pumpkin model. The growth of S. enterica was inhibited and the microbial count was decreased by using the sous vide method in combination with ECEO treatment. The bacteria Bacillus amyloliquefaciens subsp. plantarum, Bacillus licheniformis, Bacillus safensis, Acinetobacter calcoaceticus, Pseudomonas ludensis, and Rhizobium radiobacter were the most isolated microbiota found in the sous vide pumpkin. In our study, ECEO was found to significantly affect the degradation of S. enterica biofilm. It is first assessment of insecticidal activity of EO against Megabruchidius dorsalis which was sensitive to the ECEO. According to our knowledge, the antimicrobial and insecticidal activity demonstrated in our ECEO study suggests that it may have a rationale for application in the food sector as an additive to prolong the preservability of processed foods and has good potential for use as a natural pesticide. |
| ArticleNumber | 111152 |
| Author | Elizondo-Luévano, Joel Horacio Čmiková, Natália Li, Li Ben Saad, Rania Kačániová, Miroslava Bianchi, Alessandro Ben Hsouna, Anis Vukic, Milena D. Ban, Zhaojun Garzoli, Stefania Vukovic, Nenad L. Terentjeva, Margarita |
| Author_xml | – sequence: 1 givenname: Miroslava orcidid: 0000-0002-4460-0222 surname: Kačániová fullname: Kačániová, Miroslava email: miroslava.kacaniova@gmail.com, m.kacaniova@vizja.pl organization: Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976, Nitra, Slovakia – sequence: 2 givenname: Milena D. orcidid: 0000-0001-7222-7245 surname: Vukic fullname: Vukic, Milena D. email: milena.vukic@pmf.kg.ac.rs organization: Department of Chemistry, Faculty of Science, University of Kragujevac, 34000, Kragujevac, Serbia – sequence: 3 givenname: Nenad L. surname: Vukovic fullname: Vukovic, Nenad L. email: nvchem@yahoo.com organization: Department of Chemistry, Faculty of Science, University of Kragujevac, 34000, Kragujevac, Serbia – sequence: 4 givenname: Margarita surname: Terentjeva fullname: Terentjeva, Margarita email: Margarita.Terentjeva@llu.lv organization: Faculty of Veterinary Medicine, Latvia University of Life Sciences and Technologies, Jelgava, LV-3001, Latvia – sequence: 5 givenname: Zhaojun orcidid: 0000-0003-2087-7267 surname: Ban fullname: Ban, Zhaojun email: banzhaojun@zust.edu.cn organization: School of Biological and Chemical Engineering Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, 310023, China – sequence: 6 givenname: Li surname: Li fullname: Li, Li email: lili1984@zju.edu.cn organization: Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China – sequence: 7 givenname: Alessandro orcidid: 0000-0001-6482-527X surname: Bianchi fullname: Bianchi, Alessandro email: alessandro.bianchi@phd.unipi.it organization: Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy – sequence: 8 givenname: Rania surname: Ben Saad fullname: Ben Saad, Rania email: raniabensaad@gmail.com organization: Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax, 3018, Tunisia – sequence: 9 givenname: Anis surname: Ben Hsouna fullname: Ben Hsouna, Anis email: benhsounanis@gmail.com organization: Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax, 3018, Tunisia – sequence: 10 givenname: Joel Horacio orcidid: 0000-0003-2954-5939 surname: Elizondo-Luévano fullname: Elizondo-Luévano, Joel Horacio email: joel.elizondolv@uanl.edu.mx organization: Department of Chemistry, Faculty of Biological Sciences, Universidad Autónoma de Nuevo León, San Nicolás de Los Garza, C.P, 64455, Nuevo León, Mexico – sequence: 11 givenname: Natália surname: Čmiková fullname: Čmiková, Natália email: n.cmikova@gmail.com organization: Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976, Nitra, Slovakia – sequence: 12 givenname: Stefania orcidid: 0000-0001-8535-0533 surname: Garzoli fullname: Garzoli, Stefania email: stefania.garzoli@uniroma1.it organization: Department of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro, 5, 00185, Rome, Italy |
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| Keywords | Vacuum packaging Eucalyptus citriodora essential oil Megabruchidius dorsalis Sous vide technic Antimicrobial and microbial properties |
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| Title | Chemical composition, antimicrobial, antibiofilm and insecticidal enhancing of Eucalyptus citriodora essential oil and its potential to shelf-life extension of pumpkin after inoculation of Salmonella enterica |
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