Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris vegetative cells in apple juice

• Published in: International journal of food science & technology 2019-05, Vol.54 (5), p.1697-1705
• Main Authors: Cai, Rui, Miao, Miao, Yue, Tianli, Zhang, Yijun, Cui, Lu, Wang, Zhouli, Yuan, Yahong
• Format: Article
• Language: English
• Subjects: A. acidoterrestris; Acids; Alicyclobacillus acidoterrestris; Antibacterial activity; Beverage industry; Chlorogenic acid; Cinnamic acid; Deactivation; Disruption; Food processing industry; Fruit juices; Gel electrophoresis; Inactivation; Juices; mechanism; Morphology; Nucleic acids; Proteins; Sodium lauryl sulfate; Spoilage; Vegetative cells
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.14051

Summary The aim of this study was to investigate the antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris. Minimum inhibitory concentrations of cinnamic acid and chlorogenic acid were 0.375 and 2.0 mg mL−1, and the minimum bactericidal concentrations were 0.50 and 4.0 mg mL−1, respectively. The apple juice ingredients had little influence on the inactivation of A. acidoterrestris. After treatment with cinnamic acid and chlorogenic acid, the morphology of A. acidoterrestris cells were severely destroyed; the leakage of nucleic acids and proteins increased significantly. SDS‐PAGE investigation of bacterial proteins proved that the loss of soluble proteins was obvious as well. These results demonstrated that cinnamic acid and chlorogenic acid exerted their antibacterial activity mainly by an action mode of membrane disruption. This study provides an alternative method for the control of A. acidoterrestris‐related spoilage in the fruit juice/beverage industry. Inactivation of A. acidoterrestris by cinnamic acid and chlorogenic acid.