title: Characterization of Mexican coriander (Eryngium foetidum) essential oil and its inactivation of Listeria monocytogenes in vitro and during mild thermal pasteurization of pineapple juice.
abstract: The aim of this work was to characterize the essential oil (EO) of Eryngium foetidum (EfEO) and assess its activity toward Listeria monocytogenes in broth and during thermal inactivation of the pathogen in pineapple juice. In this respect, EfEO was chemically characterized, and its antilisteria potential in broth as a function of pH, cell load, and EfEO concentration was assessed through a central composite design. Furthermore, the inactivation kinetics of L. monocytogenes in the juice were assessed by combining EfEO and low pasteurization temperatures. A total of 81 compounds were identified from EfEO. The reduction of pH and cell load increased EO activity. The use of only 15 ppm of EfEO during pasteurization of pineapple juice at 60°C reduced the time required for a 4-log reduction in L. monocytogenes CFU/ml by 74.9% (i.e., from 8.5 to 2.1 min) compared with treatment without EfEO. It could be concluded that EfEO activity toward L. monocytogenes increases with the reduction of pH and that it can be used at sublethal concentrations in combination with low temperatures in pineapple juice pasteurization. This study demonstrates that EO-assisted pasteurization is a promising strategy for the reduction of thermal impact during juice production. EfEO is easily available and compatible with many juices and is thus promising for industrial application.
authors.affiliation: Department of Microbiology, University of Yaoundé I, P.O. Box 812 Yaoundé, Cameroon.
authors.forename: Jean J Essia
authors.initials: JJ
authors.lastname: Ngang
authors.affiliation: Department of Microbiology, University of Yaoundé I, P.O. Box 812 Yaoundé, Cameroon.
authors.forename: Maximilienne A
authors.initials: MA
authors.lastname: Nyegue
authors.affiliation: Department of Biochemistry, University of Yaoundé I, P.O. Box 812 Yaoundé, Cameroon.
authors.forename: Foe C
authors.initials: FC
authors.lastname: Ndoye
authors.affiliation: Department of Microbiology, University of Yaoundé I, P.O. Box 812 Yaoundé, Cameroon.
authors.forename: Alex D
authors.initials: AD
authors.lastname: Tchuenchieu Kamgain
authors.affiliation: Department of Microbiology, University of Yaoundé I, P.O. Box 812 Yaoundé, Cameroon. sadosylvain@hotmail.com.
authors.forename: Sylvain L
authors.initials: SL
authors.lastname: Sado Kamdem
authors.affiliation: Università degli Studi di Bologna, adesso Dipartimento di Scienze e Tecnologie Agro-alimentari, Piazza G. Goidanich, 60, 47023 Cesena, Italy.
authors.forename: Rosalba
authors.initials: R
authors.lastname: Lanciotti
authors.affiliation: Università degli Studi di Bologna, adesso Dipartimento di Scienze e Tecnologie Agro-alimentari, Piazza G. Goidanich, 60, 47023 Cesena, Italy.
authors.forename: Fausto
authors.initials: F
authors.lastname: Gardini
authors.affiliation: Department of Microbiology, University of Yaoundé I, P.O. Box 812 Yaoundé, Cameroon.
authors.forename: François-Xavier
authors.initials: FX
authors.lastname: Etoa
mesh_terms: D031230:Ananas / Q000382:microbiology*; D001628:Beverages; D015169:Colony Count, Microbial; D031049:Eryngium / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008089:Listeria monocytogenes / Q000254:growth & development*; D009822:Oils, Volatile / Q000494:pharmacology*; D061352:Pasteurization
chemical_list: D009822:Oils, Volatile