Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

Table 9

Effect of natural antimicrobials on spoilage and pathogenic microorganisms.

Natural antimicrobial	Fruit juice	Target microorganisms	Log reduction	References
Lactoperoxidase	Apple and orange juice	Escherichia coli, Shigella sp.	>5	[64]
Lysozyme	Orange juice	Salmonella typhimurium	—	[122]
Chitosan	Apple juice	Yeasts and moulds	3	[134]
		Yeasts	3–5	[135]
Cinnamon powder	Apple juice	Listeria monocytogenes Scott 45954	4–6	[136]
Essential oil
Cinnamon oil	Apple, pear, melon juices	L. innocua, S. enteritidis, E. coli	5	[137]
	Melon, watermelon	S. enteritidis	3.1–3.9	[17]
		E. coli	1.4–1.9
		L. monocytogenes	3.4–4.4
	Apple juice	S. hadar, E. coli O157:H7	50%	[138]
Clove oil	Apple juice	S. hadar, E. coli O157:H7	50%	[138]
	Tomato juice	Native microbiota	3.9	[139]
Lemon oil	Apple juice	S. hadar, E. coli O157:H7	50%	[138]
Lemongrass oil	Apple, pear, melon juices	L. innocua, S. enteritidis, E. coli	5	[137]
	Apple juice	S. hadar, E. coli O157:H7	50%	[138]
Lime oil	Apple juice	S. hadar, E. coli O157:H7	50%	[138]
Oregano oil	Apple juice	S. hadar, E. coli O157:H7	50%	[138]
Carvacrol	Apple juice	S. hadar, E. coli O157:H7	50%
Cinnamaldehyde	Apple juice	S. hadar, E. coli O157:H7	50%	[139]
Citral	Apple juice	S. hadar, E. coli O157:H7	50%	[138]
	Orange juice	L. monocytogenes	1.1–1.3	[140]
Eugenol	Apple juice	S. hadar, and E. coli O157:H7	50%	[138]