ANTIMICROBIAL EFFECTS OF SOY PROTEIN BASED EDIBLE FILM CONTAINING OREGANO (OREGANUM HERACLEOTICUM L.) AND THYME (THYMUS VULGARIS L.) ESSENTIAL OILS AGAINST FOODBORNE PATHOGENS

Abstract

In this present study, antibacterial effects of soy protein edible coatings incorporated with different concentrations (1, 2, 3, 4 or 5%) of essential oils from oregano (Oreganum heracleoticum L.) or thyme (Thymus vulgaris L.) essential oils (EOs) were determined against Listeria monocytogenes, Salmonella Enteritidis and Bacillus cereus. Oregano and thyme essential oils showed inhibition against all test organisms even at minimum concentration (1.0%) applied into the film formulation. Soy protein coating solution without addition of essential oil had no inhibitory effect against none of the pathogenic bacteria tested. Data from antibacterial activity test reveal that soy protein films without addition of essential oil had no inhibitory effect against none of the pathogenic bacteria tested. Greater antimicrobial activity of soy edible films containing essential oils was demonstrated against S. Enteritidis followed by L. monocytogenes and B. cereus. The results of this study indicated that the oregano or thyme incorporated soy protein edible films could be a promising application for control of pathogens in food. 

Keywords

• Edible film,antimicrobial activity,thyme essential oil,oregano essential oil

MERCANKÖŞK (OREGANUM HERACLEOTICUM L.) VE BAHÇE KEKİĞİ (THYMUS VULGARIS L.) UÇUCU YAĞI İÇEREN SOYA BAZLI YENİLEBİLİR FİLMLERİN PATOJEN BAKTERİLERE KARŞI ANTİMİKROBİYEL ETKİLERİ

Abstract

Bu çalışmada farklı konsantrasyonlarda (%1, 2, 3, 4 ve 5) mercanköşk (Oreganum heracleoticum L.) ve bahçe kekiği (Thymus vulgaris L.) uçucu yağı ilave edilerek hazırlanmış izole soya proteini bazlı yenilebilir filmlerin Listeria monocytogenes, Salmonella Enteritidis ve Bacillus cereus üzerine antimikrobiyel etkileri belirlenmiştir. Mercanköşk ve bahçe kekiği uçucu yağı içeren filmlerin minimum konsantrasyonda (%1 w/v) tüm test bakterilerine karşı etkin antibakteriyel aktivite gösterdiği, kekik uçucu yağı içermeyen kontrol filmlerinin ise hiçbir şekilde inhibisyon zonu oluşturmadığı saptanmıştır. S. Enteritidis % 1 konsantrasyonda uçucu yağ içeren yenilebilir filmlere karşı en duyarlı bakteri olarak belirlenirken, bunu L. monocytogenes ve B. cereus izlemiştir. Yapılan bu çalışma ile mercanköşk ve bahçe kekiği uçucu yağlarının soya proteini bazlı yenilebilir filmlerle birlikte kullanımının gıdalarda patojen kontrolü açısından gelecek vadeden bir uygulama olduğu ortaya konmuştur.

Keywords

• Yenilebilir film,antimikrobiyel aktivite,bahçe kekiği uçucu yağı,mercanköşk uçucu yağı

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