Abstract
Fresh-cut potatoes (Solanum tuberosum L.) are a popular food owing to their freshness, convenience, and health benefits. However, they might present a potentially high health risk to consumers during transportation, processing, and marketing. In the current study, 18 essential oils (EOs) were screened to test their antimicrobial activity against Listeria monocytogenes (LM), Salmonella typhimurium (ST), Staphylococcus aureus (SA), and Escherichia coli O157:H7 (EC O157:H7). The antibacterial effectiveness of a chitosan edible coating (EC) containing cinnamon oil was evaluated against microorganisms on fresh-cut potatoes. Fresh-cut potatoes were treated with chitosan EC and chitosan EC containing different concentrations (0, 0.2, 0.4, and 0.6%, v/v) of cinnamon oil, and uncoated samples served as the control. The viability of naturally occurring microorganisms and artificially inoculated LM on fresh-cut potatoes was evaluated, as were the colour, weight loss, and firmness of potatoes, every 4 days for a total of 16 days at 4 °C. The results demonstrate that the inhibition zones of cinnamon, oregano, and pomelo oils were 16.33–30.47 mm, 22.01–31.31 mm, and 21.75–35.18 mm, respectively. The cinnamon oil exhibits the lowest MIC (0.313 μL/mL) for four foodborne pathogens compared with oregano and pomelo oils. The chitosan EC containing 0.2% cinnamon oil effectively maintains the quality of fresh-cut potatoes including inhibiting the browning, preventing the weight loss, and maintaining the firmness. The decline of total plate counts, yeast and mould counts, total coliform counts, lactic acid bacteria count, and Listeria monocytogenes in EC containing 0.2% cinnamon oil were 2.14, 1.92, 0.98, 0.73, and 1.94 log cfu/g, respectively. Therefore, the use of chitosan EC containing cinnamon oil might be a promising approach for the preservation of fresh-cut potatoes.
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Claims 11
Claim · model-written summary
Cinnamon oil had the lowest MIC (0.313 μL/mL) for four foodborne pathogens compared with oregano and pomelo oils.
- Taxon
- Solanum tuberosum
Solanum tuberosume0 - Treatment
- cinnamon oile1
- Interactor
- Listeria monocytogenes
Listeria monocytogenese2pathogen - Outcome
- MICe1
- Direction
- loweste1
- Value
- 0.313 μL/mLe1
- Qualifier
- four foodborne pathogense1
- Comparator
- oregano and pomelo oilse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut potatoes (Solanum tuberosum L.)”
e1“The cinnamon oil exhibits the lowest MIC (0.313 μL/mL) for four foodborne pathogens compared with oregano and pomelo oils”
e2“against Listeria monocytogenes (LM), Salmonella typhimurium (ST), Staphylococcus aureus (SA), and Escherichia coli O157:H7 (EC O157:H7)”
Claim · model-written summary
Cinnamon oil inhibition zones were 16.33–30.47 mm.
- Taxon
- Solanum tuberosumSolanum tuberosume0
- Treatment
- cinnamone3
- Outcome
- inhibition zonese3
- Value
- 16.33–30.47 mme3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut potatoes (Solanum tuberosum L.)”
e3“the inhibition zones of cinnamon, oregano, and pomelo oils were 16.33–30.47 mm, 22.01–31.31 mm, and 21.75–35.18 mm, respectively”
Claim · model-written summary
Oregano oil inhibition zones were 22.01–31.31 mm.
- Taxon
- Solanum tuberosumSolanum tuberosume0
- Treatment
- oreganoe3
- Outcome
- inhibition zonese3
- Value
- 22.01–31.31 mme3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut potatoes (Solanum tuberosum L.)”
e3“the inhibition zones of cinnamon, oregano, and pomelo oils were 16.33–30.47 mm, 22.01–31.31 mm, and 21.75–35.18 mm, respectively”
Claim · model-written summary
Pomelo oil inhibition zones were 21.75–35.18 mm.
- Taxon
- Solanum tuberosumSolanum tuberosume0
- Treatment
- pomeloe3
- Outcome
- inhibition zonese3
- Value
- 21.75–35.18 mme3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut potatoes (Solanum tuberosum L.)”
e3“the inhibition zones of cinnamon, oregano, and pomelo oils were 16.33–30.47 mm, 22.01–31.31 mm, and 21.75–35.18 mm, respectively”
Claim · model-written summary
The chitosan coating with 0.2% cinnamon oil maintained fresh-cut potato quality, inhibiting browning, preventing weight loss and maintaining firmness compared with uncoated samples.
- Taxon
- Solanum tuberosumSolanum tuberosume0
- Treatment
- chitosan EC containing 0.2% cinnamon oile4
- Outcome
- quality of fresh-cut potatoese4
- Direction
- maintainse4
- Qualifier
- inhibiting the browning, preventing the weight loss, and maintaining the firmnesse4
- Comparator
- uncoated samplese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut potatoes (Solanum tuberosum L.)”
e4“The chitosan EC containing 0.2% cinnamon oil effectively maintains the quality of fresh-cut potatoes including inhibiting the browning, preventing the weight loss, and maintaining the firmness”
e5“uncoated samples served as the control”
Claim · model-written summary
Chitosan coating with 0.2% cinnamon oil reduced total plate counts by 2.14 log cfu/g.
- Taxon
- Solanum tuberosumSolanum tuberosume0
- Treatment
- EC containing 0.2% cinnamon oile6
- Outcome
- total plate countse6
- Direction
- declinee6
- Value
- 2.14e6
- Qualifier
- log cfu/ge6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut potatoes (Solanum tuberosum L.)”
e6“The decline of total plate counts, yeast and mould counts, total coliform counts, lactic acid bacteria count, and Listeria monocytogenes in EC containing 0.2% cinnamon oil were 2.14, 1.92, 0.98, 0.73, and 1.94 log cfu/g, respectively”
Claim · model-written summary
Chitosan coating with 0.2% cinnamon oil reduced yeast and mould counts by 1.92 log cfu/g.
- Taxon
- Solanum tuberosumSolanum tuberosume0
- Treatment
- EC containing 0.2% cinnamon oile6
- Outcome
- yeast and mould countse6
- Direction
- declinee6
- Value
- 1.92e6
- Qualifier
- log cfu/ge6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut potatoes (Solanum tuberosum L.)”
e6“The decline of total plate counts, yeast and mould counts, total coliform counts, lactic acid bacteria count, and Listeria monocytogenes in EC containing 0.2% cinnamon oil were 2.14, 1.92, 0.98, 0.73, and 1.94 log cfu/g, respectively”
Claim · model-written summary
Chitosan coating with 0.2% cinnamon oil reduced total coliform counts by 0.98 log cfu/g.
- Taxon
- Solanum tuberosumSolanum tuberosume0
- Treatment
- EC containing 0.2% cinnamon oile6
- Outcome
- total coliform countse6
- Direction
- declinee6
- Value
- 0.98e6
- Qualifier
- log cfu/ge6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut potatoes (Solanum tuberosum L.)”
e6“The decline of total plate counts, yeast and mould counts, total coliform counts, lactic acid bacteria count, and Listeria monocytogenes in EC containing 0.2% cinnamon oil were 2.14, 1.92, 0.98, 0.73, and 1.94 log cfu/g, respectively”
Claim · model-written summary
Chitosan coating with 0.2% cinnamon oil reduced lactic acid bacteria counts by 0.73 log cfu/g.
- Taxon
- Solanum tuberosumSolanum tuberosume0
- Treatment
- EC containing 0.2% cinnamon oile6
- Outcome
- lactic acid bacteria counte6
- Direction
- declinee6
- Value
- 0.73e6
- Qualifier
- log cfu/ge6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut potatoes (Solanum tuberosum L.)”
e6“The decline of total plate counts, yeast and mould counts, total coliform counts, lactic acid bacteria count, and Listeria monocytogenes in EC containing 0.2% cinnamon oil were 2.14, 1.92, 0.98, 0.73, and 1.94 log cfu/g, respectively”
Claim · model-written summary
Chitosan coating with 0.2% cinnamon oil reduced Listeria monocytogenes by 1.94 log cfu/g.
- Taxon
- Solanum tuberosumSolanum tuberosume0
- Treatment
- EC containing 0.2% cinnamon oile6
- Interactor
- Listeria monocytogenesListeria monocytogenese6pathogen
- Outcome
- Listeria monocytogenese6
- Direction
- declinee6
- Value
- 1.94e6
- Qualifier
- log cfu/ge6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut potatoes (Solanum tuberosum L.)”
e6“The decline of total plate counts, yeast and mould counts, total coliform counts, lactic acid bacteria count, and Listeria monocytogenes in EC containing 0.2% cinnamon oil were 2.14, 1.92, 0.98, 0.73, and 1.94 log cfu/g, respectively”
Claim · model-written summary
A chitosan coating containing cinnamon oil may be a promising approach for preserving fresh-cut potatoes.
- Taxon
- Solanum tuberosumSolanum tuberosume0
- Outcome
- preservation of fresh-cut potatoese7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut potatoes (Solanum tuberosum L.)”
e7“the use of chitosan EC containing cinnamon oil might be a promising approach for the preservation of fresh-cut potatoes”
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- positive
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See all 25 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.