Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake

• Autores: Wafaa I. Brnawi, Navam Hettiarachchy, Ronny Horax, Geetha Kumar‐Phillips, Han‐Seok Seo, John Marcy
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 2, 2018, págs. 475-480
• Idioma: inglés
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• Resumen

  • Cinnamon leaf and bark essential oils have long been used as natural preservatives and flavoring agents in foods. This study determined antimicrobial effects of leaf and bark of cinnamon essential oils (CEOs) against 2 foodborne pathogens, SalmonellaTyphimurium (S.T.) and Listeria monocytogenes(L.m.), at 2 initial bacterial levels (4‐ and 9‐log CFU/mL) in strawberry shakes. The antimicrobial study of CEOs at 0.1% and 0.5% in strawberry shakes against S.T. and L.M. showed a significant difference (P< 0.05) in log reductions of both bacterial growth at low (4‐log CFU/mL) and high (9‐log CFU/mL) initial bacterial levels. Addition of 0.5% CEOs into strawberry shakes at 4 °C completely inhibited both bacteria after a period of 8 d storage. Shelf‐life study showed that acidity and total solid content were not affected during storage. The strawberry shakes containing bark CEO had higher ratings of sensory acceptability compared to leaf CEO, with or without the addition of 1% masking agent. In conclusion, this study demonstrated that CEO derived from bark was better than that from leaf in terms of their antimicrobial activity and sensory aspect. This study demonstrates that essential oils derived from cinnamon bark and leaf have the potential to be used as natural antimicrobial ingredient in milk beverages with respect to sensory aspect. This finding promotes the acceptance of natural antimicrobials among consumers, while providing enhanced safer products to the food industry application.