The potential application of Eucalyptus globulus essential oil (EGEO) as a natural beverage preservative is described in this research. The chemical composition of EGEO was determined using gas chromatography analyses and revealed that the major constituent is 1,8-cineole (94.03% ± 0.23%). The in vitro antioxidant property of EGEO was assessed using different tests. Percentage inhibitions of EGEO were dose-dependent. In addition, EGEO had a better metal ion chelating effect with an IC₅₀ value of 8.43 ± 0.03 mg/mL, compared to ascorbic acid (140.99 ± 3.13 mg/mL). The in vitro antimicrobial effect of EGEO was assessed against 17 food spoilage microorganisms. The diameter of the inhibitory zone (DIZ) ranged from 15 to 85 mm for Gram-positive bacteria and from 10 to 49 mm for yeast strains. Candida albicans, C.parapsilosis and Saccharomyces cerevisiae were the most sensitive fungal species to the EGEO vapor with DIZ varying from 59 to 85 mm. The anti-yeast effectiveness of EGEO alone and in association with heat processing was estimated in a real juice matrix (Orangina fruit juices) in a time-dependent manner. The combination of EGEO-heat treatment (70 °C for 2 min) at different concentrations (0.8 to 4 µL/mL) was effective at reducing S. cerevisiae growth in the fruit juice of Orangina, compared to juice preserved with synthetic preservatives. Current findings suggest EGEO as an effective and potent inhibitor of food spoilage fungi in a real Orangina juice, and might be a potential natural source of preservative for the food industry.

中文翻译：

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桉树精油作为天然食品防腐剂：在体外和在真正的食品基质（橙汁）中具有抗氧化，抗菌和抗真菌特性

这项研究描述了桉树精油（EGEO）作为天然饮料防腐剂的潜在应用。EGEO的化学成分通过气相色谱分析确定，结果表明主要成分为1,8-桉树脑（94.03％±0.23％）。在体外EGEO的抗氧化性能，使用不同的测试评估。EGEO的抑制百分比是剂量依赖性的。此外，与抗坏血酸（140.99±3.13 mg / mL）相比，EGEO具有更好的金属离子螯合效果，IC ₅₀值为8.43±0.03 mg / mL。在体外评估了EGEO对17种食物变质微生物的抗菌作用。对于革兰氏阳性细菌，抑制区（DIZ）的直径范围为15至85 mm，对于酵母菌株，抑制区的直径为10至49 mm。白色念珠菌，C.近平滑念珠菌和酿酒酵母是最敏感的真菌物种的EGEO蒸气与DIZ改变从59到85毫米。在真实的果汁基质（橙皮果汁）中，以时间依赖的方式评估了单独的EGEO以及与热处理相关的抗酵母菌效力。不同浓度（0.8至4 µL / mL）的EGEO热处理（70°C，2分钟）的组合可有效减少啤酒酵母与用合成防腐剂保存的果汁相比，Orangina果汁的生长量更高。目前的发现表明，EGEO是一种有效的有效的Orangina果汁中的食物腐败真菌抑制剂，并且可能是食品工业防腐剂的潜在天然来源。