在过去的几十年里,人们对使用源自药用植物的天然和安全化合物作为合成防腐剂的替代品来对抗微生物致病性的兴趣和相当大的消费者偏好。在这方面,本研究调查了芳樟醇(L)的抗食源性细菌能力的可能的协同相互作用,桉树脑(E),和樟脑(C)。确定了对金黄色葡萄球菌的抗菌协同作用,单核细胞增生李斯特菌,鼠伤寒沙门氏菌,和大肠杆菌。最佳预测混合物显示出最高的抗菌活性,为33.5%,33.2%,和33.4%的L,E,C,分别。分子对接模拟表明,所研究的单萜类化合物通过抑制特定的毒力因子如分选酶A具有有效的抗菌抑制作用,李斯特菌溶血素O,L,D-转肽酶,和多磷酸激酶。选择L的三重组合,E,C作为天然防腐剂应用于鸡胸肉碎肉中。在这方面,1MIC(16µg/mL),1.5MIC(24µg/mL),使用了2个MIC(32微克/毫升)的单核细胞增生李斯特菌,和微生物,物理化学,在4°C下储存14天,监测感官分析。不同水平的L/E/C混合物可以延缓脂质和蛋白质的氧化,抑制微生物,并保持感官属性。此外,通过使用化学计量学工具,物理化学性质之间有很强的联系,微生物参数,并建立了感官属性。简洁地说,这项研究赋予了使用混合单萜的重要性,并强调了它们的抗菌作用模式,有效性,和协同作用作为鸡肉产品中强大而安全的生物防腐剂配方。
During the last few decades, there has existed an increased interest in and considerable consumer preference towards using natural and safe compounds derived from medicinal plants as alternatives to synthetic preservatives to combat microbial pathogenicity. In this regard, the present study investigated the possible synergistic interactions of the anti-foodborne bacterial capacity of linalool (L), eucalyptol (E), and camphor (C). The antibacterial synergistic effect was determined against Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica Typhimurium, and Escherichia coli. The optimal predicted mixture showed the highest antibacterial activity at 33.5%, 33.2%, and 33.4% of L, E, and C, respectively. Molecular docking simulations displayed that the studied monoterpenes have effective antibacterial inhibitory effects by impeding specific virulence factors such as sortase A, listeriolysin O, L, D-Transpeptidase, and polyphosphate kinase. The selected triple combination of L, E, and C was applied as a natural preservative in minced chicken breast meat. In this regard, 1 MIC (16 µg/mL), 1.5 MIC (24 µg/mL), and 2 MIC (32 µg/mL) of L. monocytogenes were used, and the microbiological, physicochemical, and sensory analyses were monitored for 14 days of storage at 4 °C. The L/E/C mixture at different levels could delay lipid and protein oxidation, inhibit the microorganisms, and maintain the sensory attributes. Additionally, by using chemometric tools, strong connections between physicochemical properties, microbiological parameters, and organoleptic attributes were established. Concisely, this research confers the importance of the use of blended monoterpenes and highlights their antibacterial mode of action, effectiveness, and synergistic effects as a powerful and safe bio-preservative formulation in chicken meat products.