Antibacterial Effects of Citrus Essential Oils on Fish Spoilage Bacteria
Author Information
Author(s): Lin Hsuan-Ju, Hsu Pang-Hung, Lin Tze-Chia, Lu Wen-Jung, Lin Hong-Ting Victor
Primary Institution: National Taiwan Ocean University
Hypothesis
This study investigates the antibacterial activity of citrus essential oils in both solid and vapor phases against common fish spoilage bacteria.
Conclusion
Citrus essential oils, particularly lemon and orange, effectively inhibit the growth of fish spoilage bacteria through distinct mechanisms.
Supporting Evidence
- All tested essential oils demonstrated effective antibacterial activity against Gram-negative bacteria.
- Lemon and orange essential oils showed dose-dependent inhibition of spoilage bacteria.
- Proteomic analysis revealed that lemon EO impaired bacterial antioxidant defenses, while orange EO disrupted cell division.
Takeaway
Lemon and orange oils can help keep fish fresh by stopping bad bacteria from growing on them.
Methodology
The antibacterial activity of seven citrus essential oils was evaluated against six spoilage bacteria using solid- and vapor-phase applications.
Limitations
The study acknowledges that practical applications of essential oils may vary due to environmental factors and food system dynamics.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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