Abstract
<p>The steam distillation-extracted essential oils (EOs) of three aromatic plants from the Kabylie region of Algeria (<em>Eucalyptus globulus</em>, <em>Lavandula angustifolia</em>, and <em>Satureja hortensis</em>) were analyzed by gas chromatography coupled with mass spectrometry (GC/MS). The primary compounds from these EOs were 1,8-cineole (81.70%) for <em>Eucalyptus globulus</em>, 1,8-cineole (37.80%) and Beta-caryophyllene (20.90%) for <em>Lavandula angustifolia</em>, and carvacrol (46.10%), p-cymene (12.04%), and r-terpinene (11.43%) for <em>Satureja hortensis</em>. To test the antibacterial properties of the EOs, agar diffusion and microdilution methods were used for <em>Salmonella enterica</em> serovar Enteritidis CECT 4300. The results revealed that all of the EOs possessed a significant anti-Salmonella activity. The inhibition diameters for <em>Lavandula angustifolia</em> and Eucalyptus globulus were 41.30 and 35.26 mm, respectively, whereas the essential oil (EO) of <em>Satureja hortensis</em> showed a stronger anti-Salmonella activity (51.15 mm) when compared to the two other EOs. The minimum inhibitory concentration values ranged from 1 to 8 uL/mL, and the MIC value of the <em>Lavandula angustifolia</em> EO was the lowest (1 uL/mL). Moreover, the anti-Salmonella activity of the EOs added at various concentrations to liquid whole eggs was investigated, and the results showed that the antibacterial effect is proportional to the quantity of EO added to the product. Based on the observed anti-Salmonella activity, the EOs tested are promising natural alternatives for the preservation of liquid whole eggs stored at 7 ± 1ºC to simulate Algerian refrigeration conditions.</p>
Highlights
Eggs are a staple diet for many populations throughout the world and represent an important source of proteins and phospholipids of high nutritional value
The steam distillation-extracted essential oils (EOs) of three aromatic plants from the Kabylie region of Algeria (Eucalyptus globulus, Lavandula angustifolia, and Satureja hortensis) were analyzed by gas chromatography coupled with mass spectrometry (GC/MS)
The anti-Salmonella activity of the EOs added at various concentrations to liquid whole eggs was investigated, and the results showed that the antibacterial effect is proportional to the quantity of EO added to the product
Summary
Eggs are a staple diet for many populations throughout the world and represent an important source of proteins and phospholipids of high nutritional value. Egg and the derived products are used in the preparation of a large number of foods, such as mayonnaise, pastries, sauces, tortillas, and pastas. Changes in the consumption habits, modes of consumption, and the development of fast-food restaurants have changed the demand for egg products to include more elaborated products. The infectious diseases transmitted by foods have remained a major concern of public health and an important economic problem in many countries over the past two decades, and Salmonella poisoning is one of the most important examples of a foodborne disease. The link between the increase in infection from Salmonella enterica serovar Enteritidis and the consumption of food preparations that use raw eggs or eggs that are not fully cooked is demonstrated by several studies. The risk associated with egg-derived infections remains high, but this risk www.ccsenet.org/jfr
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