Assessment of Antimicrobial Efficiency of Pistacia lentiscus and Fortunella margarita Essential Oils against Spoilage and Pathogenic Microbes in Ice Cream and Fruit Juices

Nowadays, the use of antimicrobial natural agents as alternative food preservatives represents an intriguing case. The purpose this study was to investigate possible activity Pistacia lentiscus and Fortunella margarita essential oils (EOs) evaluate their commercial potential in industry. main constituents identified by GC/MS EO were a-pinene (67.7%), myrcene (18.8%), β-pinene (3.0%), whereas limonene (93.8%) (2.7%) dominant compounds EO. properties initially assayed minimum inhibitory, non-inhibitory, lethal concentration values against Escherichiacoli, Listeria monocytogenes, Pseudomonas fragi, Aspergillus niger, Saccharomyces cerevisiae determined using a previously published model, combining absorbance measurements with common dilution method non-linear regression analysis fit data. Their efficiency further validated ice cream containing 0.2% (w/w) lentiscus, 0.006% EOs 2% aqueous residue F. deliberately inoculated 4 logcfu/g monocytogenes or separately. Similarly, monitored fruit juice (lemon, apple, blackcurrant) spiked 100 spores/mL niger logcfu/mL cerevisiae, results showed that microbial viable counts supplemented products ranged at significantly lower levels compared control samples during storage. Overall, data indicated both constitute effective sources many potent applications