Abstract
SummaryThis work aimed to evaluate the synergistic effect of petit‐high pressure carbon dioxide (p‐HPCD) and cinnamon (Cinnamomum cassia) essential oil (CEO) against Salmonella typhimurium. The results showed synergetic antibacterial activity of p‐HPCD and CEO. After treatment with p‐HPCD and CEO with a final concentration of 0.03125% under 1.3 MPa at 30 °C for 5 h, the population of S. typhimurium was decreased by 6.22 log10 CFU/mL, significantly higher than p‐HPCD or CEO alone. The combined treatment induced severe cellular changes in S. typhimurium, including cell membrane disruption, decreased intracellular protein and ATP, and intracellular reactive oxygen species (ROS) generation. Moreover, p‐HPCD + CEO treatment significantly inhibited the expression of virulence genes including fliC, hilA, invI and ssrA, indicating that p‐HPCD + CEO can reduce the production of virulence factors in S. typhimurium. This study provides a new approach to the application of p‐HPCD and CEO in food processing and preservation.
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