The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives
Abstract This work explores the effect of the addition of rosemary, cinnamon bark and thyme essential oils (EOs) and one of their main active compounds cinnamaldehyde (CNM) on the inactivation of Salmonella enterica serovar Enteritidis in liquid whole egg (LWE), liquid egg white (LEW) and liquid egg...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Valverde, María Teresa [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2014 |
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| Schlagwörter: |
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| Anmerkung: |
© Springer-Verlag Berlin Heidelberg 2014 |
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| Übergeordnetes Werk: |
Enthalten in: European food research and technology - Berlin : Springer, 1999, 240(2014), 5 vom: 07. Dez., Seite 961-968 |
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| Übergeordnetes Werk: |
volume:240 ; year:2014 ; number:5 ; day:07 ; month:12 ; pages:961-968 |
| Links: |
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| DOI / URN: |
10.1007/s00217-014-2399-1 |
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| Katalog-ID: |
SPR002311623 |
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| 100 | 1 | |a Valverde, María Teresa |e verfasserin |4 aut | |
| 245 | 1 | 4 | |a The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives |
| 264 | 1 | |c 2014 | |
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| 520 | |a Abstract This work explores the effect of the addition of rosemary, cinnamon bark and thyme essential oils (EOs) and one of their main active compounds cinnamaldehyde (CNM) on the inactivation of Salmonella enterica serovar Enteritidis in liquid whole egg (LWE), liquid egg white (LEW) and liquid egg yolk (LEY) stored at 4 °C. The method is proposed as an alternative to the use of synthetic additives (sorbic acid and sodium benzoate). The growth/survival of S. Enteritidis was studied by quantitative and presence/absence tests. The cinnamon bark EO showed the strongest antimicrobial activity among all the EOs tested in the egg derivatives; however, its effectiveness was higher in LEW than in LWE and LEY. The antibacterial action of the cinnamon bark oil was attributed mainly to its high content of CNM. Concentrations of 1,000 and 6,000 ppm of CNM were enough to reduce a S. Enteritidis population of $ 10^{6} $ CFU $ ml^{−1} $ to undetectable levels in LEW and LWE, respectively. CNM addition did not significantly affect the pH or ºBrix of egg products, but the smell and colour of cinnamon were perceptible. | ||
| 650 | 4 | |a Antimicrobial |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Essential oils |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Cinnamaldehyde |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Egg products |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Cava-Roda, Rita |4 aut | |
| 700 | 1 | |a Calvo, Lourdes |4 aut | |
| 700 | 1 | |a Marín-Iniesta, Fulgencio |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t European food research and technology |d Berlin : Springer, 1999 |g 240(2014), 5 vom: 07. Dez., Seite 961-968 |w (DE-627)27012859X |w (DE-600)1476605-X |x 1438-2385 |7 nnns |
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10.1007/s00217-014-2399-1 doi (DE-627)SPR002311623 (SPR)s00217-014-2399-1-e DE-627 ger DE-627 rakwb eng Valverde, María Teresa verfasserin aut The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Berlin Heidelberg 2014 Abstract This work explores the effect of the addition of rosemary, cinnamon bark and thyme essential oils (EOs) and one of their main active compounds cinnamaldehyde (CNM) on the inactivation of Salmonella enterica serovar Enteritidis in liquid whole egg (LWE), liquid egg white (LEW) and liquid egg yolk (LEY) stored at 4 °C. The method is proposed as an alternative to the use of synthetic additives (sorbic acid and sodium benzoate). The growth/survival of S. Enteritidis was studied by quantitative and presence/absence tests. The cinnamon bark EO showed the strongest antimicrobial activity among all the EOs tested in the egg derivatives; however, its effectiveness was higher in LEW than in LWE and LEY. The antibacterial action of the cinnamon bark oil was attributed mainly to its high content of CNM. Concentrations of 1,000 and 6,000 ppm of CNM were enough to reduce a S. Enteritidis population of $ 10^{6} $ CFU $ ml^{−1} $ to undetectable levels in LEW and LWE, respectively. CNM addition did not significantly affect the pH or ºBrix of egg products, but the smell and colour of cinnamon were perceptible. Antimicrobial (dpeaa)DE-He213 Essential oils (dpeaa)DE-He213 Cinnamaldehyde (dpeaa)DE-He213 Egg products (dpeaa)DE-He213 Cava-Roda, Rita aut Calvo, Lourdes aut Marín-Iniesta, Fulgencio aut Enthalten in European food research and technology Berlin : Springer, 1999 240(2014), 5 vom: 07. Dez., Seite 961-968 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:240 year:2014 number:5 day:07 month:12 pages:961-968 https://dx.doi.org/10.1007/s00217-014-2399-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 240 2014 5 07 12 961-968 |
| spelling |
10.1007/s00217-014-2399-1 doi (DE-627)SPR002311623 (SPR)s00217-014-2399-1-e DE-627 ger DE-627 rakwb eng Valverde, María Teresa verfasserin aut The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Berlin Heidelberg 2014 Abstract This work explores the effect of the addition of rosemary, cinnamon bark and thyme essential oils (EOs) and one of their main active compounds cinnamaldehyde (CNM) on the inactivation of Salmonella enterica serovar Enteritidis in liquid whole egg (LWE), liquid egg white (LEW) and liquid egg yolk (LEY) stored at 4 °C. The method is proposed as an alternative to the use of synthetic additives (sorbic acid and sodium benzoate). The growth/survival of S. Enteritidis was studied by quantitative and presence/absence tests. The cinnamon bark EO showed the strongest antimicrobial activity among all the EOs tested in the egg derivatives; however, its effectiveness was higher in LEW than in LWE and LEY. The antibacterial action of the cinnamon bark oil was attributed mainly to its high content of CNM. Concentrations of 1,000 and 6,000 ppm of CNM were enough to reduce a S. Enteritidis population of $ 10^{6} $ CFU $ ml^{−1} $ to undetectable levels in LEW and LWE, respectively. CNM addition did not significantly affect the pH or ºBrix of egg products, but the smell and colour of cinnamon were perceptible. Antimicrobial (dpeaa)DE-He213 Essential oils (dpeaa)DE-He213 Cinnamaldehyde (dpeaa)DE-He213 Egg products (dpeaa)DE-He213 Cava-Roda, Rita aut Calvo, Lourdes aut Marín-Iniesta, Fulgencio aut Enthalten in European food research and technology Berlin : Springer, 1999 240(2014), 5 vom: 07. Dez., Seite 961-968 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:240 year:2014 number:5 day:07 month:12 pages:961-968 https://dx.doi.org/10.1007/s00217-014-2399-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 240 2014 5 07 12 961-968 |
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10.1007/s00217-014-2399-1 doi (DE-627)SPR002311623 (SPR)s00217-014-2399-1-e DE-627 ger DE-627 rakwb eng Valverde, María Teresa verfasserin aut The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Berlin Heidelberg 2014 Abstract This work explores the effect of the addition of rosemary, cinnamon bark and thyme essential oils (EOs) and one of their main active compounds cinnamaldehyde (CNM) on the inactivation of Salmonella enterica serovar Enteritidis in liquid whole egg (LWE), liquid egg white (LEW) and liquid egg yolk (LEY) stored at 4 °C. The method is proposed as an alternative to the use of synthetic additives (sorbic acid and sodium benzoate). The growth/survival of S. Enteritidis was studied by quantitative and presence/absence tests. The cinnamon bark EO showed the strongest antimicrobial activity among all the EOs tested in the egg derivatives; however, its effectiveness was higher in LEW than in LWE and LEY. The antibacterial action of the cinnamon bark oil was attributed mainly to its high content of CNM. Concentrations of 1,000 and 6,000 ppm of CNM were enough to reduce a S. Enteritidis population of $ 10^{6} $ CFU $ ml^{−1} $ to undetectable levels in LEW and LWE, respectively. CNM addition did not significantly affect the pH or ºBrix of egg products, but the smell and colour of cinnamon were perceptible. Antimicrobial (dpeaa)DE-He213 Essential oils (dpeaa)DE-He213 Cinnamaldehyde (dpeaa)DE-He213 Egg products (dpeaa)DE-He213 Cava-Roda, Rita aut Calvo, Lourdes aut Marín-Iniesta, Fulgencio aut Enthalten in European food research and technology Berlin : Springer, 1999 240(2014), 5 vom: 07. Dez., Seite 961-968 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:240 year:2014 number:5 day:07 month:12 pages:961-968 https://dx.doi.org/10.1007/s00217-014-2399-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 240 2014 5 07 12 961-968 |
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10.1007/s00217-014-2399-1 doi (DE-627)SPR002311623 (SPR)s00217-014-2399-1-e DE-627 ger DE-627 rakwb eng Valverde, María Teresa verfasserin aut The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Berlin Heidelberg 2014 Abstract This work explores the effect of the addition of rosemary, cinnamon bark and thyme essential oils (EOs) and one of their main active compounds cinnamaldehyde (CNM) on the inactivation of Salmonella enterica serovar Enteritidis in liquid whole egg (LWE), liquid egg white (LEW) and liquid egg yolk (LEY) stored at 4 °C. The method is proposed as an alternative to the use of synthetic additives (sorbic acid and sodium benzoate). The growth/survival of S. Enteritidis was studied by quantitative and presence/absence tests. The cinnamon bark EO showed the strongest antimicrobial activity among all the EOs tested in the egg derivatives; however, its effectiveness was higher in LEW than in LWE and LEY. The antibacterial action of the cinnamon bark oil was attributed mainly to its high content of CNM. Concentrations of 1,000 and 6,000 ppm of CNM were enough to reduce a S. Enteritidis population of $ 10^{6} $ CFU $ ml^{−1} $ to undetectable levels in LEW and LWE, respectively. CNM addition did not significantly affect the pH or ºBrix of egg products, but the smell and colour of cinnamon were perceptible. Antimicrobial (dpeaa)DE-He213 Essential oils (dpeaa)DE-He213 Cinnamaldehyde (dpeaa)DE-He213 Egg products (dpeaa)DE-He213 Cava-Roda, Rita aut Calvo, Lourdes aut Marín-Iniesta, Fulgencio aut Enthalten in European food research and technology Berlin : Springer, 1999 240(2014), 5 vom: 07. Dez., Seite 961-968 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:240 year:2014 number:5 day:07 month:12 pages:961-968 https://dx.doi.org/10.1007/s00217-014-2399-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 240 2014 5 07 12 961-968 |
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10.1007/s00217-014-2399-1 doi (DE-627)SPR002311623 (SPR)s00217-014-2399-1-e DE-627 ger DE-627 rakwb eng Valverde, María Teresa verfasserin aut The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives 2014 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag Berlin Heidelberg 2014 Abstract This work explores the effect of the addition of rosemary, cinnamon bark and thyme essential oils (EOs) and one of their main active compounds cinnamaldehyde (CNM) on the inactivation of Salmonella enterica serovar Enteritidis in liquid whole egg (LWE), liquid egg white (LEW) and liquid egg yolk (LEY) stored at 4 °C. The method is proposed as an alternative to the use of synthetic additives (sorbic acid and sodium benzoate). The growth/survival of S. Enteritidis was studied by quantitative and presence/absence tests. The cinnamon bark EO showed the strongest antimicrobial activity among all the EOs tested in the egg derivatives; however, its effectiveness was higher in LEW than in LWE and LEY. The antibacterial action of the cinnamon bark oil was attributed mainly to its high content of CNM. Concentrations of 1,000 and 6,000 ppm of CNM were enough to reduce a S. Enteritidis population of $ 10^{6} $ CFU $ ml^{−1} $ to undetectable levels in LEW and LWE, respectively. CNM addition did not significantly affect the pH or ºBrix of egg products, but the smell and colour of cinnamon were perceptible. Antimicrobial (dpeaa)DE-He213 Essential oils (dpeaa)DE-He213 Cinnamaldehyde (dpeaa)DE-He213 Egg products (dpeaa)DE-He213 Cava-Roda, Rita aut Calvo, Lourdes aut Marín-Iniesta, Fulgencio aut Enthalten in European food research and technology Berlin : Springer, 1999 240(2014), 5 vom: 07. Dez., Seite 961-968 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:240 year:2014 number:5 day:07 month:12 pages:961-968 https://dx.doi.org/10.1007/s00217-014-2399-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 240 2014 5 07 12 961-968 |
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Enthalten in European food research and technology 240(2014), 5 vom: 07. Dez., Seite 961-968 volume:240 year:2014 number:5 day:07 month:12 pages:961-968 |
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Enthalten in European food research and technology 240(2014), 5 vom: 07. Dez., Seite 961-968 volume:240 year:2014 number:5 day:07 month:12 pages:961-968 |
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Valverde, María Teresa @@aut@@ Cava-Roda, Rita @@aut@@ Calvo, Lourdes @@aut@@ Marín-Iniesta, Fulgencio @@aut@@ |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR002311623</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230327152710.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">201001s2014 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s00217-014-2399-1</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR002311623</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s00217-014-2399-1-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Valverde, María Teresa</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="4"><subfield code="a">The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2014</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© Springer-Verlag Berlin Heidelberg 2014</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract This work explores the effect of the addition of rosemary, cinnamon bark and thyme essential oils (EOs) and one of their main active compounds cinnamaldehyde (CNM) on the inactivation of Salmonella enterica serovar Enteritidis in liquid whole egg (LWE), liquid egg white (LEW) and liquid egg yolk (LEY) stored at 4 °C. The method is proposed as an alternative to the use of synthetic additives (sorbic acid and sodium benzoate). The growth/survival of S. Enteritidis was studied by quantitative and presence/absence tests. The cinnamon bark EO showed the strongest antimicrobial activity among all the EOs tested in the egg derivatives; however, its effectiveness was higher in LEW than in LWE and LEY. The antibacterial action of the cinnamon bark oil was attributed mainly to its high content of CNM. Concentrations of 1,000 and 6,000 ppm of CNM were enough to reduce a S. Enteritidis population of $ 10^{6} $ CFU $ ml^{−1} $ to undetectable levels in LEW and LWE, respectively. 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Valverde, María Teresa |
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Valverde, María Teresa misc Antimicrobial misc Essential oils misc Cinnamaldehyde misc Egg products The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives |
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The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives Antimicrobial (dpeaa)DE-He213 Essential oils (dpeaa)DE-He213 Cinnamaldehyde (dpeaa)DE-He213 Egg products (dpeaa)DE-He213 |
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The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives |
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The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives |
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effect of essential oils and cinnamaldehyde on the inactivation of salmonella enteritidis in liquid egg products: comparison to synthetic additives |
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The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives |
| abstract |
Abstract This work explores the effect of the addition of rosemary, cinnamon bark and thyme essential oils (EOs) and one of their main active compounds cinnamaldehyde (CNM) on the inactivation of Salmonella enterica serovar Enteritidis in liquid whole egg (LWE), liquid egg white (LEW) and liquid egg yolk (LEY) stored at 4 °C. The method is proposed as an alternative to the use of synthetic additives (sorbic acid and sodium benzoate). The growth/survival of S. Enteritidis was studied by quantitative and presence/absence tests. The cinnamon bark EO showed the strongest antimicrobial activity among all the EOs tested in the egg derivatives; however, its effectiveness was higher in LEW than in LWE and LEY. The antibacterial action of the cinnamon bark oil was attributed mainly to its high content of CNM. Concentrations of 1,000 and 6,000 ppm of CNM were enough to reduce a S. Enteritidis population of $ 10^{6} $ CFU $ ml^{−1} $ to undetectable levels in LEW and LWE, respectively. CNM addition did not significantly affect the pH or ºBrix of egg products, but the smell and colour of cinnamon were perceptible. © Springer-Verlag Berlin Heidelberg 2014 |
| abstractGer |
Abstract This work explores the effect of the addition of rosemary, cinnamon bark and thyme essential oils (EOs) and one of their main active compounds cinnamaldehyde (CNM) on the inactivation of Salmonella enterica serovar Enteritidis in liquid whole egg (LWE), liquid egg white (LEW) and liquid egg yolk (LEY) stored at 4 °C. The method is proposed as an alternative to the use of synthetic additives (sorbic acid and sodium benzoate). The growth/survival of S. Enteritidis was studied by quantitative and presence/absence tests. The cinnamon bark EO showed the strongest antimicrobial activity among all the EOs tested in the egg derivatives; however, its effectiveness was higher in LEW than in LWE and LEY. The antibacterial action of the cinnamon bark oil was attributed mainly to its high content of CNM. Concentrations of 1,000 and 6,000 ppm of CNM were enough to reduce a S. Enteritidis population of $ 10^{6} $ CFU $ ml^{−1} $ to undetectable levels in LEW and LWE, respectively. CNM addition did not significantly affect the pH or ºBrix of egg products, but the smell and colour of cinnamon were perceptible. © Springer-Verlag Berlin Heidelberg 2014 |
| abstract_unstemmed |
Abstract This work explores the effect of the addition of rosemary, cinnamon bark and thyme essential oils (EOs) and one of their main active compounds cinnamaldehyde (CNM) on the inactivation of Salmonella enterica serovar Enteritidis in liquid whole egg (LWE), liquid egg white (LEW) and liquid egg yolk (LEY) stored at 4 °C. The method is proposed as an alternative to the use of synthetic additives (sorbic acid and sodium benzoate). The growth/survival of S. Enteritidis was studied by quantitative and presence/absence tests. The cinnamon bark EO showed the strongest antimicrobial activity among all the EOs tested in the egg derivatives; however, its effectiveness was higher in LEW than in LWE and LEY. The antibacterial action of the cinnamon bark oil was attributed mainly to its high content of CNM. Concentrations of 1,000 and 6,000 ppm of CNM were enough to reduce a S. Enteritidis population of $ 10^{6} $ CFU $ ml^{−1} $ to undetectable levels in LEW and LWE, respectively. CNM addition did not significantly affect the pH or ºBrix of egg products, but the smell and colour of cinnamon were perceptible. © Springer-Verlag Berlin Heidelberg 2014 |
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| title_short |
The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives |
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https://dx.doi.org/10.1007/s00217-014-2399-1 |
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Cava-Roda, Rita Calvo, Lourdes Marín-Iniesta, Fulgencio |
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10.1007/s00217-014-2399-1 |
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2024-07-04T02:35:24.266Z |
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| score |
7.399131 |