Eficiência de óleos essenciais de canela e cravo-da-índia como sanitizantes na indústria de alimentos
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Data
2013-12-01
Autores
Beraldo, Carolina
Daneluzzi, Natália Silva
Scanavacca, Juliana
Doyama, Júlio Toshimi [UNESP]
Fernandes Júnior, Ary [UNESP]
Moritz, Cristiane Mengue Feniman
Título da Revista
ISSN da Revista
Título de Volume
Editor
Escola de Agronomia e Engenharia de Alimentos/UFG
Resumo
Os sanitizantes químicos tradicionais utilizados na indústria de alimentos apresentam, como desvantagem, o possível desenvolvimento de resistência e adaptação bacteriana, interferindo na eficiência bactericida mínima destes produtos. Os óleos essenciais com atividade antimicrobiana despertam grande interesse na indústria de alimentos, pela possível utilização como princípios ativos de sanitizantes. Esta pesquisa objetivou determinar a concentração inibitória mínima (CIM) dos óleos essenciais (OEs) de cravo-da-índia e canela contra bactérias Gram positivas (Staphylococcus aureus e Listeriamono cytogenes) e Gram negativas (Escherichia coli e Salmonella sp.) e compará-la com a CIM do hipoclorito de sódio, além de determinar a concentração bactericida mínima (CBM) dos OEs para L. monocytogenes. Foi utilizado o método da microdiluição e os OEs foram caracterizados, quimicamente, por cromatografia gasosa - espectrometria de massa. Os componentes principais dos OEs de canela e cravo-da-índia foram o cinamaldeído (67,58%) e o eugenol (77,58%), respectivamente. A CIM do OE de canela foi de 0,04%, para as bactérias Gram positivas, e < 0,02%, para a bactérias Gram negativas. O OE de cravo-da-índia teve CIM de 0,04% para Salmonella sp., 0,06% para E. coli e S. aureus e 0,08% para L. monocytogenes. Para todas as bactérias testadas, a CIM do hipoclorito de sódio foi > 0,2%. A CBM para L. monocytogenes, no OE de cravo-da-índia, foi de 0,18% e o OE de canela destacou-se por apresentar CBM < 0,02%, demonstrando a possibilidade do uso destes OEs, principalmente o de canela, como princípios ativos de sanitizantes.
The traditional chemical sanitizers used in the food industry have the disadvantage of a possible development of bacterial resistance and adaptation, interfering with their minimum bactericidal efficiency. Essential oils with antimicrobial activity arouse great interest in the food industry for their possible use as active ingredients of sanitizers. This study aimed to determine the minimum inhibitory concentration (MIC) of cinnamon and clove essential oils (EOs) against Gram-positive (Staphylococcus aureus and Listeriamono cytogenes) and Gram-negative (Escherichia coli and Salmonella sp.) bacteria, as well as compare it with the MIC of sodium hypochlorite, and to determine the minimum bactericidal concentration (MBC) of EOs for L. monocytogenes. The microdilution method was used and the EOs were chemically characterized by gas chromatography - mass spectrometry. The main components of the cinnamon and clove EOs were respectively cinnamaldehyde (67.58%) and eugenol (77.58%). The cinnamon EO MIC was 0.04% for Gram-positive bacteria and < 0.02% for Gram-negative bacteria. The clove EO showed MIC of 0.04% for Salmonella sp., 0.06% for E. coli and S. aureus and 0.08% for L. monocytogenes. For all bacteria tested the sodium hypochlorite MIC was > 0.2%. The MBC for L. monocytogenes of the clove EO was 0.18%, while the cinnamon EO distinguished itself for presenting MBC < 0.02%, demonstrating the possibility of using these EOs, especially the cinnamon one, as active principles of sanitizers.
The traditional chemical sanitizers used in the food industry have the disadvantage of a possible development of bacterial resistance and adaptation, interfering with their minimum bactericidal efficiency. Essential oils with antimicrobial activity arouse great interest in the food industry for their possible use as active ingredients of sanitizers. This study aimed to determine the minimum inhibitory concentration (MIC) of cinnamon and clove essential oils (EOs) against Gram-positive (Staphylococcus aureus and Listeriamono cytogenes) and Gram-negative (Escherichia coli and Salmonella sp.) bacteria, as well as compare it with the MIC of sodium hypochlorite, and to determine the minimum bactericidal concentration (MBC) of EOs for L. monocytogenes. The microdilution method was used and the EOs were chemically characterized by gas chromatography - mass spectrometry. The main components of the cinnamon and clove EOs were respectively cinnamaldehyde (67.58%) and eugenol (77.58%). The cinnamon EO MIC was 0.04% for Gram-positive bacteria and < 0.02% for Gram-negative bacteria. The clove EO showed MIC of 0.04% for Salmonella sp., 0.06% for E. coli and S. aureus and 0.08% for L. monocytogenes. For all bacteria tested the sodium hypochlorite MIC was > 0.2%. The MBC for L. monocytogenes of the clove EO was 0.18%, while the cinnamon EO distinguished itself for presenting MBC < 0.02%, demonstrating the possibility of using these EOs, especially the cinnamon one, as active principles of sanitizers.
Descrição
Palavras-chave
Cinnamomum zeylanicum, Syzygium aromaticum, controle de micro-organismos, Cinnamomum zeylanicum, Syzygium aromaticum, microorganism control
Como citar
Pesquisa Agropecuária Tropical. Escola de Agronomia e Engenharia de Alimentos/UFG, v. 43, n. 4, p. 436-440, 2013.