Journal
FOOD SCIENCE & NUTRITION
Volume 8, Issue 4, Pages 2076-2087Publisher
WILEY
DOI: 10.1002/fsn3.1497
Keywords
biological activities; food poisoning; Listeria monocytogenes; listeriosis; Myrtus communis L; nisin; preservative; synergism
Categories
Funding
- Ministry of Higher Education and Scientific Research
Ask authors/readers for more resources
In this research, the chemical composition and biological properties of Tunisian Myrtus communis (McEO) flowers were investigated. The antibacterial effect of McEO toward some bacteria was assessed, alone and in combination with nisin. The major components of McEO were alpha-pinene, 1,8-cineol, limonene, and linalool. McEO exhibited cytotoxicity toward HepG2 and MCF-7 cell lines. The microbiological data showed that Gram-positive bacteria were more susceptible to McEO. McEO had a bactericidal effect against L. monocytogenes. McEO is able to prevent lipid oxidation, microbial development at noncytotoxic concentrations, when used alone or in combination with nisin. It can improve sensory attributes within acceptable limits and improve the conservation of shelf life of minced beef meat during the 4 degrees C storage period. The most potent preservative effect was obtained with the mixture: 0.8% McEO with 500 IU/g of nisin. This combination may be a good alternative for the development of natural preservatives.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available