Work

Time-kill properties of citrus peel essential oils and constituents against foodborne pathogens

Year: 2025

Type: article

Abstract: Growth inhibition and time-kill properties ofHallabong, Redhyang, Cheonhyehyang, and orange peel essential oils against foodborne pathogens were evaluated. Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils prolonged the lag phase ofBacillus cereus, Bacillus subtilis, Shigella sonnei, Vibrio parahaemolyticus, and Vibrio vulnificus for >24 h and extended the lag phase by4–24 h against other food poisoning bacteria. Citrus fruit peel essential oil and their constituents after 12 and 24 h ofincubation showed almost complete growth inhibition against all foodborne pathogens, except Pseudomonas aeruginosa. Hallabong, Redhyang, Cheonhyehyang, and orange peel essential oils exhibited >40% killing activity against B. cereus, B. subtilis, and S. sonnei, V. parahaemolyticus, and V. vulnificus after 12and 24 h ofincubation. Additionally, B. subtilis showed the highest microbial killing rate ofover 16% per hour, followed byVibrio sp. hallabong, redhyang, cheonhyehyang, and orange peel essential oil are anticipated to replace chemical preservatives against foodborne pathogens.

Source: Czech Journal of Food Sciences

DOI: 10.17221/258/2024-cjfs

Author: Lee Je-Hyuk

Institution: Kongju National University

Language: English

Topic: Essential Oils and Antimicrobial Activity

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $609