Antimicrobial effects of Cinnamomum verum essential oil against Enterococcus faecalis and Staphylococcus aureus in mulberry and carrot juices

Abstract

In developing countries, fresh fruit juices are prepared and sold without ongoing assessment of the quality and safety of mulberry and carrot juices. Therefore, most fruit juices offered for consumption had high microbial content. This investigation was performed to indicate the efficacy of low concentrations of Cinnamomum verum essential oils (CEO) in the inactivation of E. faecalis and S. aureus in carrot juice and white mulberry juice and the impact on the sensorial characteristics of the juices. CEO antimicrobial activity can prevent the growth of Staphylococcus aureus and Enterococcus faecalis at 12 and 4 degrees C in juices. For the MIC and MBC concentrations, CEO exhibited higher antibacterial effects against S. aureus and E. faecalis. A higher number of pathogens were inactivated at 12 degrees C than at 4 degrees C. Cytoplasmic membrane permeability plays a vital role in the CEO bactericidal action. CEO can be recommended to extend the shelf-life of juices by retaining the sensorial quality and inactivating pathogenic microorganisms, which provides a reference for practical production and application.