Chinese scientists have found that Dinçine essential oil effectively prevents the growth of bacteria caused by fish and meat. The results of the study were published in the Food BioScience magazine.
In laboratory, oil has shown significant antimicrobial activity against Shewanella Putrefaciens bacterium. This microorganism causes protein products, including fish decay, even at low maintenance temperatures.
Attempts have shown that even in the case of low concentrations, the oil slows down the growth of bacteria and disrupts their cell membranes. This has led to the outflow of intracellular components, proteins and nucleutics, which resulted in the death of Shewanella Putrefaciens.
Additional studies have confirmed that oil increases the level of reactive oxygen species in bacterial cells, causing oxidative stress. Scientists attribute this effect to the main component of the essential oil, Trans-Tinamaldehyde. This chemical compound affects the main metabolic ways of Putrefaciens, including the synthesis of nucleotides, amino acids, which undermines energy metabolism and cellular structural recovery processes.
The authors of the study are considering cinnamon's essential oil as a potential natural alternative to synthetic preservatives to prolong the storage of animal products. Future studies plan to test the compound under real food storage.
Translation of: Euromedia24.com
