Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake

摘要

Cinnamon leaf and bark essential oils have long been used as natural preservatives and flavoring agents in foods. This study determined antimicrobial effects of leaf and bark of cinnamon essential oils (CEOs) against 2 foodborne pathogens, Salmonella Typhimurium (S.T.) and Listeria monocytogenes (L.m.), at 2 initial bacterial levels (4- and 9-log CFU/mL) in strawberry shakes. The antimicrobial study of CEOs at 0.1% and 0.5% in strawberry shakes against S.T. and L.M. showed a significant difference (P < 0.05) in log reductions of both bacterial growth at low (4-log CFU/mL) and high (9-log CFU/mL) initial bacterial levels. Addition of 0.5% CEOs into strawberry shakes at 4 ℃ completely inhibited both bacteria after a period of 8 d storage. Shelf-life study showed that acidity and total solid content were not affected during storage. The strawberry shakes containing bark CEO had higher ratings of sensory acceptability compared to leaf CEO, with or without the addition of 1% masking agent. In conclusion, this study demonstrated that CEO derived from bark was better than that from leaf in terms of their antimicrobial activity and sensory aspect.