Metabolites identified as interaction products between EOs from food packaging and selected microorganisms

Publication date: Available online 20 August 2019Source: LWTAuthor(s): R. Becerril, S. Manso, C. NerínAbstractThe influence of the growth of Aspergillus flavus and Escherichia coli on the concentration of the main compounds released by essential oils of cinnamon, clove and oregano has been studied. A diffusion vapour test and a subsequent analysis of three different areas of the plate were carried out. The results showed that in absence of microorganisms a gradient of concentration from the centre towards the periphery of the plate was observed for eugenol, carvacrol and cinnamaldehyde but not for thymol or linalool. The presence of microorganism produced changes in these diffusion profiles reducing the concentration of some of these compounds in the agar. Besides, new substances such as benzene propanol, cinnamyl alcohol, methyl eugenol and styrene were detected. A second experiment confirmed the apparition of styrene and methyl eugenol in plates inoculated by A. flavus and exposed to active films incorporating cinnamon essential oil. The results obtained indicated that microorganisms are able to metabolize some of the main compounds released from essential oils, thus producing new substances. As these substances could be harmful for consumers, deeper studies should be conducted in order to guarantee the safety of active materials containing essential oils.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research