Effect of cinnamaldehyde nanoemulsion on the microbiological property of sausage
Tóm tắt
In this study, the antimicrobial activity of free cinnamaldehyde (CA) and nanoemulsion (NE)-CA was compared against S. aureus, E. coli, and C. perfringens in a sausage product. At first, the droplets size of the NE-CA was measured, which was about 146.1 nm. According to minimum inhibitory concentration, minimum bactericidal concentration, and agar disk diffusion test results, NE-CA was significantly more effective in inhibiting the growth of three tested bacteria than CA. In agar disc diffusion test, the halo diameter increased significantly with CA (or its NE) concentration (1.1 to 36.1 mm). In in situ experiment, the formulated sausages were inoculated with E. coli, C. perfringens, and S. aureus in average at 4 × 105 CFU/g and then were stored at 4 °C for 4 weeks. An increasing trend was observed for the microbial population in all samples over time. The control samples showed the highest bacterial counts (1 × 108 CFU/g), followed by 120 mg/kg nitrite treated samples (3.16 × 107 CFU/g). The lowest microbial population was observed in CA (600 mg/kg), NE (containing 600 mg/kg CA), CA (600 mg/kg) + Nitrite (60 mg/kg), and NE (containing 600 mg/kg CA) + Nitrite (60 mg/kg) sausages with no significant difference among them against each tested bacterium (~ 8 × 106 CFU/g). A first-order reaction was detected for bacterial growth in all sausages. CA and its NE reduced 1 log cycle the population of examined bacteria after 4 weeks. Overall, the results showed that the use of NE-CA did not improve the antimicrobial effect of CA in the sausage product.
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