Main content area

Efficacy of thyme oil‐alginate‐based coating in reducing foodborne pathogens on fresh‐cut apples

Sarengaowa,, Hu, Wenzhong, Feng, Ke, Xiu, Zhilong, Jiang, Aili, Lao, Ying
International journal of food science & technology 2019 v.54 no.12 pp. 3128-3137
Escherichia coli O157, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, apples, cell membranes, edible coatings, food pathogens, fresh-cut produce, gas chromatography-mass spectrometry, scanning electron microscopy, sensory properties, thyme, thyme oil, thymol
In this study, the inhibition of an alginate‐based edible coating (EC) containing thyme oil (0.05%, 0.35% and 0.65%) was evaluated against Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli O157:H7 inoculated onto fresh‐cut apples. To investigate the antibacterial mechanism of thyme oil, the constituent compounds of that were analysed by gas chromatography‐mass spectrometry (GC‐MS), and the cellular damage of pathogens was observed by scanning electron microscopy (SEM). Results showed that alginate‐based EC containing thyme oil effectively inhibited the growth of pathogens on fresh‐cut apples. GC‐MS analysis revealed thymol (47.23%) as the major compounds in thyme oil. SEM showed that the cell membrane of foodborne pathogens was damaged by thyme oil, causing their inactivation. Treatment with alginate‐based EC containing 0.05% thyme oil preserved the sensory characteristics of fresh‐cut apples. Therefore, using alginate‐based EC with thyme oil may represent a potential approach to preserve and enhance the safety of fresh‐cut apples.