ArticleJournal of food science and technology2015
Antibacterial activity of cinnamaldehyde and clove oil: effect on selected foodborne pathogens in model food systems and watermelon juice.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
23 citing papers in PubMed.
- Phase change material-based antibacterial nanoparticles for short-term preservation of cooked meat during temperature abuse.NPJ science of food · 2026Article
- Optimizing Essential Oil Blends by Mixture Design Approaches for Enhanced Antimicrobial and Antioxidant Activity: A Review.Journal of food science · 2026Review
- Development and Characterization ofACS omega · 2025Article
- Aromatic Volatile Compounds of Essential Oils: Distribution, Chemical Perspective, Biological Activity, and Clinical Applications.Food science & nutrition · 2025Review
- Citrus Symphony: Antibacterial Efficacy of Essential Oils Against Aeromonas jandaei.Current microbiology · 2025Article
- Chemical Composition and Antibacterial Effect of Clove and Thyme Essential Oils on Growth Inhibition and Biofilm Formation ofAntibiotics (Basel, Switzerland) · 2024Article
- Enhancing Antibacterial Efficacy: Synergistic Effects ofFoods (Basel, Switzerland) · 2024Article
- Adaptation and Validation of a Modified Broth Microdilution Method for Screening the Anti-Yeast Activity of Plant Phenolics in Apple and Orange Juice Models.Life (Basel, Switzerland) · 2024Article
- Evaluation of Antimicrobial and Preservative Effects of Cinnamaldehyde and Clove Oil in Catfish (Foods (Basel, Switzerland) · 2024Article
- The Application of Handheld Near-Infrared Spectroscopy and Raman Spectroscopic Imaging for the Identification and Quality Control of Food Products.Molecules (Basel, Switzerland) · 2023Review
- Article
- Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges.Foods (Basel, Switzerland) · 2023Review
- The Use of Natural Methods to Control Foodborne Biofilms.Pathogens (Basel, Switzerland) · 2022Review
- Potential of Aromatic Plant-Derived Essential Oils for the Control of Foodborne Bacteria and Antibiotic Resistance in Animal Production: A Review.Antibiotics (Basel, Switzerland) · 2022Review
- Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry.Foods (Basel, Switzerland) · 2022Review
- Antibacterial activity of clove (Veterinary world · 2021Article
- Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark, Cinnamon Leaves, and Cloves.Foods (Basel, Switzerland) · 2021Article
- An Overview of the Potential Therapeutic Applications of Essential Oils.Molecules (Basel, Switzerland) · 2021Review
- Inhibitory Activity of Essential Oils againstMicroorganisms · 2020Article
- Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review.Molecules (Basel, Switzerland) · 2020Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Natural additives for the control of microbial growth are in demand because consumers prefer them over synthetic ones. In the present investigation, the antibacterial activity of two natural preservatives, cinnamaldeyde and clove oil alone or in combinations was studied, and their potential as food preservative in model food systems and watermelon juice was evaluated. The cinnamaldehyde and clove essential oil showed minimum inhibitory concentration (MIC) at or below 5000 mg/l, and fractional inhibitory studies using both the oils showed synergistic effect. In artificially inoculated barley model food system and cabbage model food system, 2 MIC of oils was able to reduce the growth of the tested bacteria (more than 5 log) during 4 weeks storage at 37 °C, and similar reduction was also observed when combinations of oils were used at one eighth of MIC against Bacillus cereus and Yersinia enterocolitica, and one fourth of MIC against Staphylococcus aureus and Escherichia coli. Natural contaminants of watermelon juice were also reduced by the combination of one fourth of MIC of the oils, which was more effective than individual 2 MICs. These findings may be useful for food applications, but their effect on sensory quality of various foods need to be studied.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.