Abstract
The preservation of fresh produce served as salads through soaking with solutions containing naturally occurring phenolic ingredients is of merit. For a primary assay, thymol and resveratrol at 0–500 ppm were prepared and used to inhibit growth and survival of Escherichia coli and Staphylococcus aureus. Thymol and resveratrol exhibited potent inhibitory activities against the growth of both bacteria. For S. aureus, cells treated with thymol at 250 ppm or resveratrol at 500 ppm, the durations to achieve 3 log reduction (3LR) were 40 and 20 min, respectively. When the cells were treated with thymol combined with resveratrol, both at 250 ppm, the 3LR value was achieved in under 5 min. Synergistic antibacterial activity between thymol and resveratrol was apparent. The antibacterial and known health‐enhancing activities of resveratrol are of interest.
Highlights
The discovery and use of environmentally friendly, natural, and cost- effective substances for vegetable cleaning, in particular for fresh produce served as salads, is the goal of multidisciplinary green chemists, related industries, and consumers
Thymol and resveratrol were clearly effective in inhibiting growth of the test E. coli and S. aureus strains
The minimum inhibitory concentration (MIC) of thymol and resveratrol ranged from 16 to 166,667 ppm (Table 2)
Summary
The discovery and use of environmentally friendly, natural, and cost- effective substances for vegetable cleaning, in particular for fresh produce served as salads, is the goal of multidisciplinary green chemists, related industries, and consumers. Use of thymol as a cost-effective antimicrobial for securing food safety and ensuring quality deserves further investigation. | 777 nature of resveratrol have been undertaken; food processing to combine the antimicrobial and health-enhancing properties of resveratrol to guarantee food safety, hygiene quality, and health benefits is of novelty (Paulo, Ferreira, Gallardo, Queiroz, & Domingues, 2010; Paulo, Oleastro, Gallardo, Queiroz, & Domingues, 2011). Attempts to use natural antimicrobials in food processing have expanded rapidly, mainly in response to the increasing demand for greener additives from consumers (Solorzano-Santos & Miranda-Novales, 2012). Applications of thymol and resveratrol in controlling total viable microbial counts of alfalfa sprouts and mushroom slices to guarantee the quality of fresh produce were extended
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