Phytochemical investigation, evaluation of the biological activities and preservative effect of the essential oil of Juniperus communis L. dried berries on the vacuum-packed carrot after the application of Salmonella enterica

•The main chemical components of Juniperus communis affect biological activity.•J. communis exerts antimicrobial activity.•J. communis has significant antibiofilm activity.•J. communis can extend the shelf life of carrots. The increasing awareness of food stability and its impact on human health in...

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Published inScientia horticulturae Vol. 336; p. 113442
Main Authors Čmiková, Natália, D․ Vukic, Milena, L․ Vukovic, Nenad, Verešová, Andrea, Bianchi, Alessandro, Garzoli, Stefania, Ben Saad, Rania, Ben Hsouna, Anis, Ban, Zhaojun, Kačániová, Miroslava
Format Journal Article
LanguageEnglish
Published Elsevier B.V 01.10.2024
Subjects
antibacterial properties
biofilm
Biological activity
carrots
essential oils
Food preservation
gentian violet
glass
human health
Juniperus communis
Juniperus communis essential oil
Microbiota of carrot
plankton
sabinene
Salmonella enterica
stainless steel
vacuum packaging
Volatile composition
Food preservation
Salmonella enterica
Volatile composition
Microbiota of carrot
Juniperus communis essential oil
Biological activity
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Abstract •The main chemical components of Juniperus communis affect biological activity.•J. communis exerts antimicrobial activity.•J. communis has significant antibiofilm activity.•J. communis can extend the shelf life of carrots. The increasing awareness of food stability and its impact on human health in contemporary lifestyles is the result of new industrial objectives and scientific research. Salmonella enterica and other planktonic cells have the ability to form biofilms and go into a sessile state, making the bacteria more resistant to broad-spectrum antibiotics. The chemical profile of Juniperus communis essential oil (JCEO) extracted form dried fruits was evaluated. The identification of α-pinene (36.4 %), (16.7%), o-cymene (14.1 %), sabinene (6.6 %), and β-myrcene (5.1 %) as common constituents of JCEO through GC–MS analysis led to further investigation of the antibacterial and antibiofilm properties of the matrix. MIC, MIBC with crystal violet assays and MALDI-TOF MS analysis were used to assess the ability of JCEO to counteract S. enterica biofilm. JCEO exhibited potent antibiofilm activity as evidenced by MIBC crystal violet test results. The data obtained by MALDI-TOF MS analysis showed that JCEO altered the protein profiles of bacteria on glass and stainless-steel surfaces. Furthermore, this research revealed that JCEO has a beneficial antibacterial effect on S. enterica. In the vacuum-packed sous vide carrot samples, the anti-Salmonella activity of JCEO was slightly higher than that of the control samples. These findings highlight the benefits of JCEO's antibacterial and antibiofilm properties and point to its use in food preservation.
AbstractList The increasing awareness of food stability and its impact on human health in contemporary lifestyles is the result of new industrial objectives and scientific research. Salmonella enterica and other planktonic cells have the ability to form biofilms and go into a sessile state, making the bacteria more resistant to broad-spectrum antibiotics. The chemical profile of Juniperus communis essential oil (JCEO) extracted form dried fruits was evaluated. The identification of α-pinene (36.4 %), (16.7%), o-cymene (14.1 %), sabinene (6.6 %), and β-myrcene (5.1 %) as common constituents of JCEO through GC–MS analysis led to further investigation of the antibacterial and antibiofilm properties of the matrix. MIC, MIBC with crystal violet assays and MALDI-TOF MS analysis were used to assess the ability of JCEO to counteract S. enterica biofilm. JCEO exhibited potent antibiofilm activity as evidenced by MIBC crystal violet test results. The data obtained by MALDI-TOF MS analysis showed that JCEO altered the protein profiles of bacteria on glass and stainless-steel surfaces. Furthermore, this research revealed that JCEO has a beneficial antibacterial effect on S. enterica. In the vacuum-packed sous vide carrot samples, the anti-Salmonella activity of JCEO was slightly higher than that of the control samples. These findings highlight the benefits of JCEO's antibacterial and antibiofilm properties and point to its use in food preservation.
•The main chemical components of Juniperus communis affect biological activity.•J. communis exerts antimicrobial activity.•J. communis has significant antibiofilm activity.•J. communis can extend the shelf life of carrots. The increasing awareness of food stability and its impact on human health in contemporary lifestyles is the result of new industrial objectives and scientific research. Salmonella enterica and other planktonic cells have the ability to form biofilms and go into a sessile state, making the bacteria more resistant to broad-spectrum antibiotics. The chemical profile of Juniperus communis essential oil (JCEO) extracted form dried fruits was evaluated. The identification of α-pinene (36.4 %), (16.7%), o-cymene (14.1 %), sabinene (6.6 %), and β-myrcene (5.1 %) as common constituents of JCEO through GC–MS analysis led to further investigation of the antibacterial and antibiofilm properties of the matrix. MIC, MIBC with crystal violet assays and MALDI-TOF MS analysis were used to assess the ability of JCEO to counteract S. enterica biofilm. JCEO exhibited potent antibiofilm activity as evidenced by MIBC crystal violet test results. The data obtained by MALDI-TOF MS analysis showed that JCEO altered the protein profiles of bacteria on glass and stainless-steel surfaces. Furthermore, this research revealed that JCEO has a beneficial antibacterial effect on S. enterica. In the vacuum-packed sous vide carrot samples, the anti-Salmonella activity of JCEO was slightly higher than that of the control samples. These findings highlight the benefits of JCEO's antibacterial and antibiofilm properties and point to its use in food preservation.
ArticleNumber 113442
Author Čmiková, Natália
Ben Saad, Rania
Bianchi, Alessandro
Kačániová, Miroslava
Ben Hsouna, Anis
D․ Vukic, Milena
Garzoli, Stefania
Ban, Zhaojun
L․ Vukovic, Nenad
Verešová, Andrea
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  givenname: Milena
  surname: D․ Vukic
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  givenname: Nenad
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  givenname: Andrea
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  surname: Garzoli
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  organization: Department of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro, 5,00185 Rome, Italy
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  givenname: Rania
  surname: Ben Saad
  fullname: Ben Saad, Rania
  organization: Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia
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  givenname: Anis
  surname: Ben Hsouna
  fullname: Ben Hsouna, Anis
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– sequence: 9
  givenname: Zhaojun
  surname: Ban
  fullname: Ban, Zhaojun
  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: 10
  givenname: Miroslava
  surname: Kačániová
  fullname: Kačániová, Miroslava
  organization: Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
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Keywords Food preservation
Salmonella enterica
Volatile composition
Microbiota of carrot
Juniperus communis essential oil
Biological activity
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Snippet •The main chemical components of Juniperus communis affect biological activity.•J. communis exerts antimicrobial activity.•J. communis has significant...
The increasing awareness of food stability and its impact on human health in contemporary lifestyles is the result of new industrial objectives and scientific...
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SubjectTerms antibacterial properties
biofilm
Biological activity
carrots
essential oils
Food preservation
gentian violet
glass
human health
Juniperus communis
Juniperus communis essential oil
Microbiota of carrot
plankton
sabinene
Salmonella enterica
stainless steel
vacuum packaging
Volatile composition
Title Phytochemical investigation, evaluation of the biological activities and preservative effect of the essential oil of Juniperus communis L. dried berries on the vacuum-packed carrot after the application of Salmonella enterica
URI https://dx.doi.org/10.1016/j.scienta.2024.113442
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Volume 336
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