Comparison of the Antibacterial Effects of Metabisulfite and Mentha longifolia L. Essential Oil in Giant Freshwater Prawns

Document Type : Research Paper

Authors

1 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran

2 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

3 Department of Aquaculture, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, Mazandaran, Iran

4 Department of Materials and Textile Engineering, Faculty of Engineering, Razi University, Kermanshah, Iran

Abstract

Introduction: Using herbal essential oils and extracts as antibacterial agents has attracted great attention for preventing the growth of pathogenic bacteria. The present study aimed to compare the effects of sodium metabisulfite and Mentha longifolia L. essential oil (MEO; 0%, 0.5%, 1%, and 2%) in the growth prevention of Listeria monocytogenes and Escherichia coli O157:H7 in peeled giant freshwater prawns in cold storage for two weeks. Methods: The antimicrobial effects of MEO against L. monocytogenes and E. coli O157:H7 were investigated in-vitro using the disk diffusion method. In addition, the effects of the direct addition of MEO (0%, 0.5%, 1%, and 2%) and sodium metabisulfite (1.25%) to prawn samples were evaluated. Results: The major chemical constituents of MEO were pulegone (47.20%), eucalyptol (22.72%), and menthone (13.44%). The mean diameter of the inhibition zone of MEO against L. monocytogenes and E. coli O157:H7 was determined to be 9.45±0.23 and 6.37±0.02 millimeters, respectively. MEO concentrations of 0.5%, 1%, and 2% significantly reduced the growth of L. monocytogenes and E. coli O157:H7 compared to the control group (P<0.05). However, sodium metabisulfite was more effective than MEO in inhibiting the growth of L. monocytogenes and E. coli O157:H7 in raw freshwater prawns. Conclusion: According to the results, MEO could effectively prevent the growth of L. monocytogenes and E. coli O157:H7 and improve the safety of raw freshwater prawns during prolonged refrigerated storage. 

Keywords

References

  1. Jay JM, Loessner MJ, Golden DA. Modern food microbiology, 7th Ed.,. New York, NY: Springer Science Business Media, Inc,; 2005.
  2. Simoes JS, Mársico ET, De La Torre CAL, Mano SB, Franco RM, Santos LFLD, et al. Nutritional and sensory quality of the freshwater prawn Macrobrachium rosenbergii and the Influence of packaging permeability on its shelf life. J Aquat Food Prod Technol. 2019;28(6):703-14.
  3. Yan W, Zhang Y, Yang R, Zhao W. Combined effect of slightly acidic electrolyzed water and ascorbic acid to improve quality of whole chilled freshwater prawn (Macrobrachium rosenbergii). Food Control. 2020;108:106820.
  4. İncili GK, Karatepe P, İlhak Oİ. Effect of chitosan and Pediococcus acidilactici on E. coli O157: H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs. LWT. 2020;117:108706.
  5. Muhterem-Uyar M, Ciolacu L, Wagner K-H, Wagner M, Schmitz-Esser S, Stessl B. New aspects on Listeria monocytogenes ST5-ECVI predominance in a heavily contaminated cheese processing environment. Front Microbiol. 2018;9:64.
  6. Lin L, Gu Y, Cui H. Moringa oil/chitosan nanoparticles embedded gelatin nanofibers for food packaging against Listeria monocytogenes and Staphylococcus aureus on cheese. Food Packag Shelf Life. 2019 2019/03/01/;19:86-93.
  7. Khaledian S, Basiri S, Shekarforoush SS. Shelf-life extension of pacific white shrimp using tragacanth gum-based coatings containing Persian lime peel (Citrus latifolia) extract. LWT. 2021;141:110937.
  8. Mkaddem M, Bouajila J, Ennajar M, Lebrihi A, Mathieu F, Romdhane M. Chemical composition and antimicrobial and antioxidant activities of Mentha (longifolia L. and viridis) essential oils. J Food Sci. 2009;74(7):M358-M63.
  9. Burt S. Essential oils: their antibacterial properties and potential applications in foods-a review. Int J Food Microbiol. 2004;94(3):223-53.
  10. Lv F, Liang H, Yuan Q, Li C. In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms. Food Res Int. 2011;44(9):3057-64.
  11. Singh S, Das S, Singh G, Perotti M, Schuff C, Catalán CA. In vitro antioxidant potentials and chemistry of essential oils and oleoresins from fresh and sun-dried Mentha longifolia L. J Essent Oil Res. 2015;27(1):61-9.
  12. Ekhtelat M, Bahrani Z, Siahpoosh A, Ameri A. Evaluation of antibacterial effects of Mentha spicata L., Cuminum cyminum L. and Mentha longifolia L. essential oils individually and in combination with sodium benzoate against Escherichia coli O157:H7 and Listeria monocytogenes. Jundishapur J Nat Pharm Prod. 2019;14(3).
  13. Gulluce M, Sahin F, Sokmen M, Ozer H, Daferera D, Sokmen A, et al. Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. longifolia. Food Chem. 2007;103(4):1449-56.
  14. Oyedeji A, Afolayan A. Chemical composition and antibacterial activity of the essential oil isolated from South African Mentha longifolia (L.) L. subsp. capensis (Thunb.) Briq. J Essent Oil Res. 2006;18(sup1):57-9.
  15. Shahbazi Y, Shavisi N, Karami N, Lorestani R, Dabirian F. Electrospun carboxymethyl cellulose-gelatin nanofibrous films encapsulated with Mentha longifolia L. essential oil for active packaging of peeled giant freshwater prawn. LWT. 2021:112322.
  16. Mahmoudi R. Effect of Mentha longifolia L. essential oil on physicochemical properties of the bio-ayran. J Essent Oil-Bear Plants. 2014;17(1):56-66.
  17. Ban G-H, Kang D-H. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on cherry tomatoes and oranges by superheated steam. Food Res Int. 2018;112:38-47.
  18. Yadollahi M, Gholamali I, Namazi H, Aghazadeh M. Synthesis and characterization of antibacterial carboxymethylcellulose/CuO bio-nanocomposite hydrogels. Int J Biol Macromol. 2015;73:109-14.
  19. Hajlaoui H, Snoussi M, Ben Jannet H, Mighri Z, Bakhrouf A. Comparison of chemical composition and antimicrobial activities of Mentha longifolia L. ssp. longifolia essential oil from two Tunisian localities (Gabes and Sidi Bouzid). Annals of Microbiology. 2008;58(3):513.
  20. Golparvar AR, Hadipanah A, Gheisari MM, Salehi S, Khaliliazar R, Ghasemi O. Comparative analysis of chemical composition of Mentha longifolia (L.) Huds. J Med Plant Res. 2017;7(4):235-41.
  21. Al-Bayati FA. Isolation and identification of antimicrobial compound from Mentha longifolia L. leaves grown wild in Iraq. Ann Clin Microbiol Antimicrob. 2009;8(1):20.
  22. Viljoen AM, Petkar S, Van Vuuren SF, Figueiredo AC, Pedro LG, Barroso JG. The chemo-geographical variation in essential oil composition and the antimicrobial properties of “wild mint”–Mentha longifolia subsp. polyadena (Lamiaceae) in southern Africa. J Essent Oil Res. 2006;18(sup1):60-5.
  23. Rasooli I, Rezaei MB. Bioactivity and chemical properties of essential oils from Zataria multiflora Boiss and Mentha longifolia (L.) Huds. J Essent Oil Res. 2002;14(2):141-6.
  24. Ohara H, Watanabe M, Takebayashi M, Abe S, Matsuzaki T, Hayasaka M. Bactericidal and antiproliferative effects of peripheral parenteral nutrition solutions with sodium bisulfite on pathogenic microorganisms in catheter lumens. Int J Med Sci. 2020;17(12):1833.
  25. Frank KL, Patel R. Activity of sodium metabisulfite against planktonic and biofilm Staphylococcus species. Diagn Microbiol Infect Dis. 2007;57(4):355-9.
  26. Kim YH, Kim GH, Yoon KS, Shankar S, Rhim J-W. Comparative antibacterial and antifungal activities of sulfur nanoparticles capped with chitosan. Microbial Pathogenesis. 2020;144:104178.
  27. Pilevar Z, Hosseini H, Abdollahzadeh E, Shojaee-Aliabadi S, Tajedin E, Yousefi M, et al. Effect of Zataria multiflora Boiss. essential oil, time, and temperature on the expression of Listeria monocytogenes virulence genes in broth and minced rainbow trout. Food Control. 2020;109:106863.
  28. Zedan H, Hosseini SM, Mohammadi A. The effect of tarragon (Artemisia dracunculus) essential oil and high molecular weight chitosan on sensory properties and shelf life of yogurt. LWT. 2021;147:111613.
  29. Basiri S, Shekarforoush SS, Aminlari M, Akbari S. The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage. LWT- Food Sci Technol. 2015;60(2):1025-33.

 

 

Files

History

  • Receive Date: 22 September 2021
  • Revise Date: 19 November 2021
  • Accept Date: 18 December 2021

Share

How to cite

Statistics