Effect of essential oils of selected spices in food systems

Krisch, Judit: Effect of essential oils of selected spices in food systems. Review of faculty of engineering : analecta technica Szegedinensia 2-3. pp. 128-132. (2010)

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Abstract

Essential oils (EOs) of spices and herbs have substantial anti-microbial effects. Most of them have the GRAS (Generally Regarded as Safe) and FA (foodadditive) status by the FDA (Food ana Drug Administration. USA) and can be used in foodstuffs as natural preservatives. However, the complex system of foods can protect spoilage microorganisms from the anti-microbial effect of essential oils. Our aim was to observe the germ count reducing effect of certain essential oils (cinnamon, lemon, maijoram and thyme oil) on selected bacteria and yeasts (Bacillus cereus, Escherichia coli, Geotrichum candidum and Saccharomyces cerevisiae) in growth medium, as well as in different foods and beverages (apple juice, milk, milk rice and minced pork meat). Our results showed that bacteria and yeasts are less sensitive to the EOs in foods than in growth medium. The minimal inhibitory concentrations (MICs) in liquid media varied from 0.125 pl/ml to >2 |il/ml. The MIC for lemon oil on S. cerevisiae in apple juice was I nl/mi and on G. candidum in skimmed milk was >4 jxl/ml. One percent cinnamon or maijoram oil was required to achicvc a 1 log cell count reduction of B cereus in milk rice or E. coli in minced pork. These EO concentrations resulted in a strong odor of the foods making them hardly consumable. In the future, the combination of EOs with other preservatives or with hurdle techniques can eliminate the problems arising from these unfavorable strong aromas.

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