Essential oil in vapor phase in combination with Enterococcus mundtii STw38 to improve refrigerated hake fillets shelf-life was written by Delcarlo, Sofia Belen;Merly, Marie;Gliemmo, Maria Fernanda;Vallejo, Marisol;Schelegueda, Laura Ines;Campos, Carmen Adriana. And the article was included in Food Control in 2022.Quality Control of 5-Isopropyl-2-methylphenol This article mentions the following:
Essential oils (EOs) in vapor phase were applied together with the bacteriocinogenic strain Enterococcus mundtii STw38 to improve the shelf life of Argentinean hake -Merluccius hubbsi-. Evaluated EOs were oregano, thyme, rosemary, and lemongrass. In vitro results demonstrated their effectiveness against foodborne pathogen surrogate Listeria innocua, as well as against Lactobacillus plantarum, Shewanella putrefaciens, and fish indigenous biota. The most effective were oregano and lemongrass, showing the lowest minimal inhibitory concentration, and synergic activity when combined against L. innocua and S. putrefaciens. Furthermore, synergic mixtures promoted changes in target microorganisms cell wall. The composition of the volatile phase of a synergic EOs mixture showed a higher presence of oregano components. When applying the EOs alone in hake fillets, total bacteria count increased 3.3 log cycles whereas in the control system the increase was higher than 5 log cycles, and consumers evaluated similarly in taste and smell both the control and the EOs synergic mixtures When adding the most concentrated synergic mixture (0.147μL lemongrass/mL headspace and 0.195μL oregano/mL headspace) together with the bioprotective culture, in 7 days total bacteria count only increased 3 log cycles, showing the effectiveness of the use of EOs together with E. mundtii STw38. In the experiment, the researchers used many compounds, for example, 5-Isopropyl-2-methylphenol (cas: 499-75-2Quality Control of 5-Isopropyl-2-methylphenol).
5-Isopropyl-2-methylphenol (cas: 499-75-2) belongs to alcohols. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Quality Control of 5-Isopropyl-2-methylphenol
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts