Chemical and biological characterization and unveiling of anti-Salmonella effect of sous vide Hokkaido pumpkin model of Cananga odorata (Lam.) hook. F. & Thomson essential oil

This work investigated the chemical composition, antioxidant, antimicrobial and insecticidal properties of Cananga odorata essential oil (COEO) in relation to the use of essential oils to extend the shelf life of foods. In addition, microbiological tests were performed on Hokkaido pumpkin sous vide after Salmonella enterica challenge. According to GC/MS analysis, linalool (25.1%) was the main component of COEO. COEO showed its superiority to neutralize the ABTS radical cation (TEAC, 0.018) compared to DPPH radical (TEAC, 0.006). The statistically highest (p ≤ 0.05) antibacterial activity of COEO with disc diffusion method was against Streptococcus constellatus (15.67 mm). In assay used for determination of minimum inhibitory concentrations (MIC) COEO showed the best activity against Escherichia coli (0.230 mg/mL). In situ investigations activity COEO demonstrated its statistically highest (p ≤ 0.05) efficiency against biofilm-forming S. enterica in the cucumber model (86.63%), Candida parapsilosis and in the peach model (85.83%), C. glabrata in the radish model (86.99%) and E. coli in the strawberry model (93.27%). The results of our analyses show that the application of COEO on the sous vide Hokkaido pumpkin model is effective against S. enterica using the highest temperatures and time. The insecticidal activity of COEO was demonstrated at the highest concentrations of EO. Additionally, Bacillus amyloliquefaciens was the most often isolated bacteria found in sous vide Hokkaido pumpkin samples with different treatment. Changes in the protein composition of the biofilm-forming bacteria S. enterica were detected by MALDI-TOF MS. The results of our study suggest that both as a natural pesticide and as a food additive to extend the shelf life of Hokkaido pumpkin, COEO may be a suitable candidate for use in the food sector.