This study investigated the antimicrobial efficacy of trans‐cinnamaldehyde (TC) and chitosan (CH) along with high pressure processing (HPP) against Cronobacter sakazakii in infant formula. HPP, with or without TC, and CH, was applied to reconstituted powdered infant formula with C. sakazakii. Microbiological and sensory analyses, pH, protein oxidation, and emulsion stability of each sample were determined. C. sakazakii was totally inactivated by HPP (600 MPa for 5 min), TC (0.05%) and CH (1%) combination after 4, 6, and 2 weeks of storage at 7, 23, and 45°C, respectively. All HPP treatments exhibited a minimum of 5.5 log CFU/ml reduction while the highest reductions with non‐HPP treatments were 2.1, 1.1, and 3.7 log CFU/ml at 7, 23, and 45°C storage, respectively. Although TC exhibited a cinnamon‐like taste, overall sensory attributes were not significantly different from the control samples. Remarkable deformation and damage in C. sakazakii cells were observed by transmission electron microscopy after the application of HPP and bioactive compounds.

中文翻译：

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肉桂醛，壳聚糖和高压处理对婴儿配方食品中阪崎肠杆菌的抗菌作用

这项研究调查了反式肉桂醛（TC）和壳聚糖（CH）以及高压加工（HPP）对婴儿配方食品中阪崎肠杆菌的抗菌功效。将具有或不具有TC和CH的HPP应用于与阪崎肠杆菌的重构粉状婴儿配方食品。测定了每个样品的微生物学和感官分析，pH，蛋白质氧化和乳液稳定性。阪崎肠杆菌在分别于7、23和45°C储存4周，6周和2周后，HPP（600 MPa，5分钟），TC（0.05％）和CH（1％）组合完全灭活。在7、23和45°C的储存温度下，所有HPP处理的最低减少量均为5.5 log CFU / ml，而非HPP处理的最大减少量分别为2.1、1.1和3.7 log CFU / ml。尽管TC表现出类似肉桂的味道，但总体感觉属性与对照样品没有显着差异。应用HPP和生物活性化合物后，通过透射电镜观察到了阪崎肠杆菌的明显变形和损伤。