Milk preservation: Enhancing the anti- Staphylococcus aureus potency using essential oils specific mixture
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ORIGINAL PAPER
Milk preservation: Enhancing the anti‑Staphylococcus aureus potency using essential oils specific mixture Hanen Falleh1 · Kais Djebali2 · Mariem Ben Jemaa1 · Majdi Hammami1 · Saber khammasi1 · Riadh Ksouri1 Received: 14 May 2020 / Accepted: 28 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This study aims to calculate the optimal formula combining Syzygium aromaticum, Cinnamomum zeylanicum, Myrtus communis, and Lavandula stoechas essential oils to enhance their anti-Staphylococcus aureus effects. Firstly, a chemical analysis of essential oils (EOs) was assessed. Secondly, their antibacterial activities were screened against several bacterial strains with a special emphasis on S. aureus one. Finally, a specific mixture design plan was elaborated to determine the combination presenting the highest protection against S. aureus. Thus, the complex simplex-centroid mixture design was adopted to build polynomial models detailing the relationship between the anti-S. aureus activity and the proportion of each essential oil. Obtained results indicated compositional variabilities between studied samples. Indeed, the major compounds were camphor (35%), α-pinene (75%), cinnamaldehyde (89%) and eugenol (75%) for lavender, myrtle, cinnamon, and clove EOs, respectively. Additionally, the antibacterial activity test illustrated that all studied EOs were potent antimicrobial agents especially cinnamon and clove ones (from 15 to 39 mm inhibition zone). The search for the most effective combination for milk preservation against S. aureus suggested that a mixture of 58.8% cinnamon, 34.4% clove, and 6.8% lavender presents the optimal efficiency (reduction to 1 ± 0.1 × 106 CFU.ml−1). Thereby, this formula could be considered as a potential alternative for food safety against S. aureus contamination, particularly in milk and dairy industries. Keywords Essential oils · Mixture design · S. aureus · Simplex-centroid mixture
Introduction One of the major threats in the food industry is the contamination with foodborne microbes. Microbial contamination diminishes both food shelf life and its quality, leading to food infection that may be life-threatening. With this respect, Staphylococcus aureus is one of the most redoubtable foodborne pathogens in the food industry. S. aureus is a ubiquitous bacterium causing a wide variety of diseases, including superficial, systemic and life-threatening infections, and toxinoses [1]. Moreover, S. aureus is a predominant aetiological agent of food intoxications in the European Union as it can * Hanen Falleh [email protected] 1
Laboratory of Aromatic and Medicinal Plants, Centre of Biotechnology of Borj Cedria, BP 901, 2050 Hammam‑lif 2050, Tunisia
Unit for Support Research and Technological Transfer, Biotechnology Center of Borj-Cédria, BP 901, 2050 Hammam‑lif, Tunisia
2
provoke gastro-enteritis through the production of enterotoxins in foods [1]. Accordingly, stomach cramps, nausea, vomiting and sometimes diarrhea are the typical
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