Skip to main content
SpringerLink
Log in

Milk preservation: Enhancing the anti-Staphylococcus aureus potency using essential oils specific mixture

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

This study aims to calculate the optimal formula combining Syzygium aromaticum, Cinnamomum zeylanicum, Myrtus communis, and Lavandula stoechas essential oils to enhance their anti-Staphylococcus aureus effects. Firstly, a chemical analysis of essential oils (EOs) was assessed. Secondly, their antibacterial activities were screened against several bacterial strains with a special emphasis on S. aureus one. Finally, a specific mixture design plan was elaborated to determine the combination presenting the highest protection against S. aureus. Thus, the complex simplex-centroid mixture design was adopted to build polynomial models detailing the relationship between the anti-S. aureus activity and the proportion of each essential oil. Obtained results indicated compositional variabilities between studied samples. Indeed, the major compounds were camphor (35%), α-pinene (75%), cinnamaldehyde (89%) and eugenol (75%) for lavender, myrtle, cinnamon, and clove EOs, respectively. Additionally, the antibacterial activity test illustrated that all studied EOs were potent antimicrobial agents especially cinnamon and clove ones (from 15 to 39 mm inhibition zone). The search for the most effective combination for milk preservation against S. aureus suggested that a mixture of 58.8% cinnamon, 34.4% clove, and 6.8% lavender presents the optimal efficiency (reduction to 1 ± 0.1 × 106 CFU.ml−1). Thereby, this formula could be considered as a potential alternative for food safety against S. aureus contamination, particularly in milk and dairy industries.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. X. Bertrand, Methicillin-resistant Staphylococcus aureus: an ever emerging threat. Therap. 2, 169–178 (2017). https://doi.org/10.1016/j.ijfoodmicro.2004.03.022

    Article  CAS  Google Scholar 

  2. R.S. Pei, F. Zhou, B.P. Ji, J.G. Xu, Evaluation of combined antibacterial effects of eugenol, cinnamaldehyde, thymol, and carvacrol against E. coli with an improved method. Food Sci. 74, 379–383 (2009). https://doi.org/10.1111/j.1750-3841.2009.01287.x

    Article  CAS  Google Scholar 

  3. J. Gutierrez, C. Barry-Ryan, P. Bourke, The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Food Microbiol. 124, 91–97 (2008). https://doi.org/10.1016/j.ijfoodmicro.2008.02.028

    Article  CAS  Google Scholar 

  4. H. Falleh, M. Ben Jemaa, K. Djebali, S. Abid, M. Saada, R. Ksouri, Application of the mixture design for optimum antimicrobial activity: combined treatment of Syzygium aromaticum, Cinnamomum zeylanicum, Myrtus communis, and Lavandula stoechas essential oils against Escherichia coli. J Food Proc Preserv (2019). https://doi.org/10.1111/jfpp.14257

    Article  Google Scholar 

  5. M. Ben Jemaa, H. Falleh, R. Serairi, M.A. Neves, M. Snoussi, H. Isoda, M. Nakajima, R. Ksouri, Nanoencapsulated Thymus capitatus essential oil as natural preservative. Innov. Food Sci. Emerg. Technol. 45, 92–97 (2018). https://doi.org/10.1016/j.ifset.2017.08.017

    Article  CAS  Google Scholar 

  6. J. Goupy, L. Creighton, Introduction aux plans d’experiences, 3rdémeéd edn. (Dunod, Paris, 2006)

    Google Scholar 

  7. R. Tserennadmid, M. Takó, L. Galgóczy, T. Papp, C. Vágvölgyi, L. Gerő, J. Krisch, Antibacterial effect of essential oils and interaction with food components. Centr. Eur. J. Biol. 5, 641–648 (2010). https://doi.org/10.2478/s11535-010-0058-5

    Article  CAS  Google Scholar 

  8. E.C.R. Maia, D. Borsato, I. Moreira, K.R. Spacino, P.R.P. Rodrigues, A.L. Gallina, Study of the biodiesel B100 oxidative stability in mixture with antioxidants. Fuel Proces. Technol. 92, 1750–1755 (2011). https://doi.org/10.1016/j.fuproc.2011.04.028

    Article  CAS  Google Scholar 

  9. A.I. Hussain, F. Anwar, S.A.S. Chatha, A. Jabbar, S. Mahboob, P.S. Nigam, Rosmarinus officinalis essential oil: antiproliferative, antioxidant and antibacterial activities. Braz. J. Microbiol. 41, 1070–1078 (2010). https://doi.org/10.1590/S1517-83822010000400027

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  10. M.A. Ela, N.S. El-Shaer, N.B. Ghanem, Antimicrobial evaluation and chromatographic analysis of some essential and fixed oils. Pharmaz. 51, 993–995 (1996)

    Google Scholar 

  11. M. Ben Jemaa, H. Falleh, M.A. Neves, H. Isoda, M. Nakajima, R. Ksouri, Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils. Food Chem. 217, 726–734 (2017). https://doi.org/10.1016/j.ifset.2017.08.017

    Article  CAS  PubMed  Google Scholar 

  12. A.H. Ammar, F. Zagrouba, M. Romdhane, Optimization of operating conditions of Tunisian myrtle (Myrtus communis L.) essential oil extraction by a hydrodistillation process using a 24 complete factorial design. Flav. Fragr. J. 25, 503–507 (2010). https://doi.org/10.1002/ffj.2011

    Article  Google Scholar 

  13. W.A. Wannes, B. Mhamdi, J. Sriti, M.B. Jenia, O. Ouchikli, G. Hamdaoni, M.E. Kchouk, B. Marzouk, Antioxidant activities of the essential oils and methanol extracts from myrtle (Myrtus communis var. italica) leaf stem and flower. Food Chem. Toxicol. 48, 1362–1370 (2010). https://doi.org/10.1016/j.fct.2010.03.002

    Article  CAS  Google Scholar 

  14. M. Omidbeygi, M. Barzegar, Z. Hamidi, H. Naghdibadi, Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste. Food Contr. 18, 1518–1523 (2007). https://doi.org/10.1016/j.foodcont.2006.12.003

    Article  CAS  Google Scholar 

  15. M.K. Swamy, M.S. Akhtar, U.R. Sinniah, Antimicrobial properties of plant essential oils against human pathogens and their mode of action: an updated review. Evid. Based Compl. Alt. (2016). https://doi.org/10.1155/(2016/3012462

    Article  Google Scholar 

  16. A.M. Leite, E.O. Lima, E.L. Souza, M.F.F.M. Diniz, V.N. Trajano, I.A. Medeiros, Inhibitory effect of β-pinene, α-pinene and eugenol on the growth of potential infectious endocarditis causing Gram-positive bacteria. Braz. J. Pharmaceut. Sci. 43, 121–126 (2007). https://doi.org/10.1590/S1516-93322007000100015

    Article  CAS  Google Scholar 

  17. M. Hyldgaard, T. Mygind, R.L. Meyer, Essential oils in food preservation: mode of action, synergies. Front. Microbiol. 3, 1–24 (2012). https://doi.org/10.3389/fmicb.2012.00012

    Article  Google Scholar 

  18. W. Ouedrhiri, M. Balouiri, S. Bouhdid, S. Moja, S. Ouazzani Chahdi, M. Taleb, H. Greche, Mixture design of Origanum compactum, Origanum majorana and Thymus serpyllum essential oils: optimization of their antibacterial effect. Ind. Crops Prod. 89, 1–9 (2016). https://doi.org/10.1016/j.indcrop.2016.04.049

    Article  CAS  Google Scholar 

  19. S. Burt, Essential oils: their antibacterial properties and potential applications in foods. Inter. J. Food Microbiol. 94, 223–253 (2004). https://doi.org/10.1016/j.ijfoodmicro.2004.03.022

    Article  CAS  Google Scholar 

  20. E. Chivandi, R. Dangarembizi, T.T. Nyakudya, K.H. Erlwanger, Use of essential oils as a preservative of meat, in Essential Oils in Food Preservation, Flavor and Safety, 1st edn., ed. by V. Preedy (Academic Press, Cambridge, 2016), pp. 85–91

    Chapter  Google Scholar 

Download references

Acknowledgements

This study was supported by the Tunisian Ministry of Higher Education, Scientific Research, Information and Communication Technologies within the project of “Encouragement des Jeunes Chercheurs” coded as 18 JEC 08-03.

Author information

Authors and Affiliations

  1. Laboratory of Aromatic and Medicinal Plants, Centre of Biotechnology of Borj Cedria, BP 901, 2050, Hammam-lif 2050, Tunisia

    Hanen Falleh, Mariem Ben Jemaa, Majdi Hammami, Saber khammasi & Riadh Ksouri

  2. Unit for Support Research and Technological Transfer, Biotechnology Center of Borj-Cédria, BP 901, 2050, Hammam-lif, Tunisia

    Kais Djebali

Authors
  1. Hanen Falleh
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Kais Djebali
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Mariem Ben Jemaa
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Majdi Hammami
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Saber khammasi
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Riadh Ksouri
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hanen Falleh.

Ethics declarations

Conflict of interest

The authors declare that there is no conflict of interest with any organization concerning any material discussed in the manuscript.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Falleh, H., Djebali, K., Jemaa, M.B. et al. Milk preservation: Enhancing the anti-Staphylococcus aureus potency using essential oils specific mixture. Food Measure 15, 376–385 (2021). https://doi.org/10.1007/s11694-020-00630-x

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-020-00630-x

Keywords

Search

Navigation