<b>Assessment of antimicrobial activity of cinnamon (<i>Cinnamomum zeylanicum</i>) essential oil combined with EDTA and polyethylene glycol in yogurt

  • Cristiane Mengue Feniman Moritz Universidade Estadual de Maringá
  • Vera Lúcia Mores Rall Universidade Estadual Paulista “Júlio de Mesquita Filho”
  • Margarida Júri Saeki Universidade Estadual Paulista “Júlio de Mesquita Filho”
  • Ary Fernandes Júnior Universidade Estadual Paulista “Júlio de Mesquita Filho”
Keywords: natural preservatives, microbial spoilage, dispersing agents

Abstract

Essential oils (EOs) are technological options that may be employed in natural foods due to their antimicrobial activities. However, restrictions exist when high EOs concentrations are required which, in their turn, affect sensory qualities. Technological alternatives, such as combination of EOs with chelating and dispersing agents, have been proposed in the literature. Current research determined the antimicrobial activity of cinnamon EO against microbial spoilage in yogurt when added at the highest acceptable sensory EO concentration, alone or associated with ethylenediaminetetraacetic acid (EDTA) and/or polyethylene glycol. Cinnamon EO´s chemical analysis was performed by gas chromatography-mass spectrometry (GC-MS). Sensory analysis was conducted to define the highest acceptable sensory concentration of cinnamon EO in yogurt, stipulated at 0.04% cinnamon EO. Antimicrobial activity in yogurt was then evaluated for aerobic mesophiles, psychrotrophilic microorganisms, yeasts and molds counts. Treatments comprised (1) control, (2) 0.04% EO, (3) 0.04% EO + 0.01% EDTA, (4) 0.04% EO + 0.02% polyethylene glycol; (5) 0.04% EO + 0.01% EDTA + 0.2% polyethylene glycol, in triplicates. Concentration 0.04% of cinnamon EO, alone or associated with EDTA and/or polyethylene glycol, failed to show any antimicrobial activity against aerobic mesophiles, yeasts and molds.

 

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Author Biographies

Cristiane Mengue Feniman Moritz, Universidade Estadual de Maringá

Departamento de Tecnologia

Área: Microbiologia

Vera Lúcia Mores Rall, Universidade Estadual Paulista “Júlio de Mesquita Filho”

Departamento de Microbiologia/Imunologia

Área: Microbiologia de Alimentos

Margarida Júri Saeki, Universidade Estadual Paulista “Júlio de Mesquita Filho”

Departamento de Química/Bioquímica

Ary Fernandes Júnior, Universidade Estadual Paulista “Júlio de Mesquita Filho”

Departamento de Microbiologia/Imunologia

Área: Bacteriologia

Published
2015-01-06
How to Cite
Moritz, C. M. F., Rall, V. L. M., Saeki, M. J., & Fernandes Júnior, A. (2015). <b>Assessment of antimicrobial activity of cinnamon (<i>Cinnamomum zeylanicum</i&gt;) essential oil combined with EDTA and polyethylene glycol in yogurt. Acta Scientiarum. Technology, 37(1), 99-104. https://doi.org/10.4025/actascitechnol.v37i1.17325
Section
Food Technology

 

0.8
2019CiteScore
 
 
36th percentile
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0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus