Chitosan-ginger essential oil nanoemulsions loaded gelatin films: A biodegradable material for food preservation.

The alarming issue of food waste, coupled with the potential risks posed by petroleum-based plastic preservation materials to both the environment and human health necessitate innovative solutions. In this study, we prepared nanoemulsions (NEs) of chitosan (CS) and ginger essential oil (GEO) and systematically evaluated the effects of varying NEs concentrations (0, 10 %, 30 %, 50 %) on the physicochemical properties and biological activities of gelatin films. These films were subsequently applied to blueberry preservation. The scanning electron microscopy confirmed that the NEs were well-integrated with the Gel matrix, significantly enhancing the performance of the Gel films, including improvements of mechanical properties (tensile strength from 7.71 to 19.92 MPa; elongation at break from 38.55 to 113.65 %), thermal, and barrier properties (water vapor permeability from 1.52 × 10-9 to 6.54 × 10-10 g·m/Pa·s·m2). The films exhibited notable antibacterial and antioxidant activities due to the gradual release of GEO, thereby extending the storage life of blueberries. Moreover, the prepared composite films demonstrated excellent biodegradability and environmental friendliness, with the majority of the material decomposing within 30 days under soil microbial action. In conclusion, the active films loaded with NEs exhibit superior performance and hold significant potential for developing biodegradable materials for food preservation.

Study of the Reinforcing Effect and Antibacterial Activity of Edible Films Based on a Mixture of Chitosan/Cassava Starch Filled with Bentonite Particles with Intercalated Ginger Essential Oil.

Edible films based on biopolymers are used to protect food from adverse environmental factors. However, their ample use may be hindered by some challenges to their mechanical and antimicrobial properties. Despite this, in most cases, increasing their mechanical properties and antibacterial activity remains a relevant challenge. To solve this problem, a possible option is to fill the biopolymer matrix of films with a functional filler that combines high reinforcing and antibacterial properties. In this work, biocomposite films based on a mixture of chitosan and cassava starch were filled with a hybrid filler in the form of bentonite clay particles loaded with ginger essential oil (GEO) in their structure with varied concentrations. For this purpose, GEO components were intercalated into bentonite clay interlayer space using a mechanical capture approach without using surface-active and toxic agents. The structure and loading efficiency of the essential oil in the obtained hybrid filler were analyzed by lyophilization and laser analysis of dispersions, ATR-FTIR spectroscopy, thermogravimetry, and X-ray diffraction analysis. The filled biocomposite films were analyzed using ATR-FTIR spectroscopy, optical and scanning electron spectroscopy, energy dispersive spectroscopy, mechanical analysis under tension, and the disk diffusion method for antibacterial activity. The results demonstrated that the tensile strength, Young's modulus, elongation at the break, and the antibacterial effect of the films increased by 40%, 19%, 44%, and 23%, respectively, compared to unfilled film when the filler concentration was 0.5-1 wt.%.

Chitosan/gelatin coating loaded with ginger essential oil/ß-cyclodextrin inclusion complex on quality and shelf life of blueberries.

Blueberries are highly susceptible to fungal pathogens and oxidative deterioration due to their thin epidermal layer, which can be mitigated by applying a natural polymer-based antimicrobial coating to their surface. This study aimed to develop a chitosan/gelatin-based antimicrobial coating utilizing ginger essential oil (GEO) to extend the postharvest quality of blueberries. To ensure GEO's stability within the coating, it was initially encapsulated with ß-cyclodextrin (ß-CD) using the inclusion complexation technique. The GEO/ß-CD inclusion complex (IC) formed rhomboidal shapes with high encapsulation efficiency and small particle sizes. When the optimized GEO/ß-CD IC was incorporated into the chitosan/gelatin polymer solution, it significantly increased surface hydrophobicity and free radical scavenging activity, and suppressed the growth of three selected fungi, namely Botrytis cinerea, Penicillium italicum and Alternaria alternaria. The results of postharvest storage quality revealed that blueberry samples coated with CH/Gel-GEO/ß-CD IC-5 effectively maintained the quality of blueberries by decreasing weight loss and decay incidence, and regulating anthocyanin and other oxidation-related enzyme activities compared to the control group during 16 days at 25 °C and 40 days at 4 °C storages. In conclusion, it can be stated that CH/Gel-GEO/ß-CD composite coating can be a promising technology to address the drawbacks of blueberry preservation.

Preparation of carboxymethyl chitosan/double-formaldehyde cellulose based hydrogel loaded with ginger essential oil nanoemulsion for meat preservation.

An antibacterial nano-hydrogel (ginger essential oil nanoemulsion hydrogel, GEONH) based on Schiff base reaction was prepared using double-formaldehyde micro fibrillated cellulose (DAMFC) and carboxymethyl chitosan (CMCS) loaded with ginger essential oil nanoemulsion (GEON). It was found that when the mass ratio of DAMFC/CMCS/GEON was 1/9/270, the gel time, the water absorbency, gel strength, and morphology were the best. The results of X-ray diffraction and FT-IR confirmed that the aldehyde group on the DAMFC molecular chain formed a stable chemical crosslinking with the amino group on the CMCS molecular chain, resulting in a change in the crystal structure. GEONH showed excellent bactericidal activity against Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus. Simultaneously, the prepared GEONH decreased the total viable count, Malondialdehyde, and total sulfhydryl content and improved the taste in the storage of boiled salted duck. Therefore, GEONH film is a promising fresh-keeping packaging for storing meat products. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01437-4.

Healthy diet intervention reverses the progression of NASH through gut microbiota modulation.

IMPORTANCE: The link between gut microbiota and diet is crucial in the development of non-alcoholic steatohepatitis (NASH). This study underscores the essential role of a healthy diet in preventing and treating NASH by reversing obesity, lipidemia, and gut microbiota dysbiosis. Moreover, the supplementation of functional food or drug to the diet can provide additional advantages by inhibiting hepatic inflammation through the modulation of the hepatic inflammasome signaling pathway and partially mediating the gut microbiota and lipopolysaccharide signaling pathway. This study highlights the importance of adopting healthy dietary habits in treating NASH and proposes that supplementing with ginger essential oil or obeticholic acid may offer additional benefits. Nonetheless, further clinical studies are necessary to validate these findings.

Improved sustained-release properties of ginger essential oil in a Pickering emulsion system incorporated in sodium alginate film and delayed postharvest senescence of mango fruits.

The insufficient water vapor barrier and mechanical capacity of sodium alginate (SA) film limited its application in fruit preservation. Herein, cellulose nanocrystals (CNCs) were used to stabilize Pickering emulsion. Then, we prepared SA composite films. Ginger essential oil (GEO) was loaded as antimicrobials and antioxidants. Finally, the application on mangos were investigated. Compared to coarse emulsion, Pickering emulsion and its film-formation-solution showed more stable system and larger droplet size. The emulsion significantly changed the properties of SA film. Specifically, CNCs improved the thermal, tensile, and barrier properties of the film and GEO enhanced the ultraviolet-visible light barrier capacity. Additionally, the SA/CNC film possessed a homogeneous micromorphology which had a sustained-release effect on GEO, thus maintaining high postharvest quality and long-term bioavailability for mangos. In conclusion, the film prepared via Pickering emulsion showed satisfactory properties which had great potential in fruit preservation.

Natural food preservation with ginger essential oil: Biological properties and delivery systems.

Recently, the increasing demand from consumers for preservative-free or naturally preserved foods has forced the food industry to turn to natural herbal and plant-derived preservatives rather than synthetic preservatives to produce safe foods. Essential oils derived from ginger (Zingiber officinale Roscoe) are widely known for their putative health-promoting bioactivities, and this paper covers their extraction methods, chemical composition, and antibacterial and antioxidant activities. Especially, the paper reviews their potential applications in food preservation, including nanoemulsions, emulsions, solid particle encapsulation, and biodegradable food packaging films/coatings. The conclusion drawn is that ginger essential oil can be used not only for direct food preservation but also encapsulated using various delivery forms such as nanoemulsions, Pickering emulsions, and solid particle encapsulation to improve its release control ability. The film of encapsulated ginger essential oil has been proven to be superior to traditional methods in preserving foods such as bread, meat, fish, and fruit.

Zingiber officinale Roscoe Essential Oils-Loaded Chitosan Nanoparticles with Enhanced Bactericidal Efficacy against Burkholderia glumae in Rice.

Ginger essential oils (GEO) shows exceptional antimicrobial properties against plant pathogens. Due to its high volatility and low stability, it requires encapsulation to retain its effective properties. The GEO-Chitosan (GEO-CS) nanobactericide was developed using the ionic gelation method. The nanobactericides show particle diameters of 465, 28, 35, 48 and 500 nm when sodium tripolyphosphate (TPP) concentrations used in the preparation were 0.0, 0.5, 1.0, 2.0 and 4.0 %, respectively. The X-ray diffraction and the UV-vis studies revealed that the GEO was encapsulated into the chitosan nanoparticles with an encapsulation efficiency of around 46 % and a loading capacity of 27-34 %. The antibacterial activity of GEO-chitosan nanobactericide against Burkholderia glumae (Bg) was found to be 7.5-11.8 mm, with minimum inhibitory concentration and minimum bactericidal concentration values of 15.6 µl/mL and 31.25 µl/mL, respectively. Hence, these findings indicate that the prepared GEO-CS nanobactericides were found to be effective against Bg. This preliminary study is toward the development of new agronanobactericides using a natural product to control Bg.

Stabilization of ginger essential oil Pickering emulsions by pineapple cellulose nanocrystals.

Pickering emulsions (PE) are systems made up of two incompatible fluids, these are stabilized by solid organic or inorganic particles located on their interface. Cellulose nanocrystals (CNCs) are sustainable and biocompatible value-added naturally occurring biomolecules which are being investigated as PE stabilizers in the cosmetic, food, and pharmaceutical industries. The objective of this research was to investigate the efficacy of pineapple cellulose nanocrystals as stabilizers for a ginger essential oil-in-water Pickering emulsion. Anionic pineapple cellulose nanocrystals were prepared by acid hydrolysis. Ginger essential oil-in-water emulsions were prepared by ultrasonication. Pineapple CNC produced stable Pickering emulsions with surface average droplet size of 4.3 µm-6.2 µm, high negative zeta potential, high viscosity, and high adsorption at the interface. Pickering emulsions by ultrasonication were stable against droplet coalescence, phase separation, and droplet flocculation for at least 8 weeks at 25 °C or 40 °C at various droplet sizes. The emulsion droplet size and volume density (droplet size distribution) were evaluated by varying the particle concentration (CNC 0.25 g/100 ml or 0.50 g/100 ml) and/or oil fraction (10-20 g/100 ml). At constant oil fraction, the emulsion viscosity increased as the nanocrystal concentration increased. The cellulose nanocrystal-stabilized ginger oil-Pickering emulsions exhibited shear-thinning characteristics of a pseudo-plastic fluid. Pineapple nanocellulose crystal -stabilized ginger oil-Pickering emulsions exhibited high stability with a creaming index of zero. CNC was found to be an effective Pickering stabilizer for oil-in-water emulsions in various food applications.

Antibacterial and Antibiofilm Efficacy and Mechanism of Ginger (Zingiber officinale) Essential Oil against Shewanella putrefaciens.

Ginger (Zingiber officinale) has unique medicinal value and can be used to treat colds and cold-related diseases. The chemical composition and antibacterial activity of ginger essential oil (GEO) against Shewanella putrefaciens were determined in the present study. Zingiberene, α-curcumene, and zingerone were the main active compounds of GEO. GEO displayed significant antibacterial activity against S. putrefaciens, with a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 2.0 and 4.0 µL/mL, respectively. Changes in intracellular ATP content, nucleic acid and protein structure, exopolysaccharides (EPS) content, and extracellular protease production indicated that GEO disrupted the membrane integrity of S. putrescens. At the same time, changes in biofilm metabolic activity content and the growth curve of biofilm showed that GEO could destroy the biofilm. Both scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) observations confirmed that GEO destroyed the cell membrane and lead to the leakage of the constituents. The above results indicate that GEO entered the cells via contact with bacterial membranes, and then inhibited the growth of S. putrefaciens and its biofilms by increasing membrane permeability and inhibiting various virulence factors such as EPS. The findings showed that GEO could destroy the structure of cell membrane and biofilm of tested S. putrefaciens, indicating its potential as a natural food preservative.

Antioxidant and Antimicrobial Properties of Hydrolysed Collagen Nanofibers Loaded with Ginger Essential Oil.

Hydrolysed collagen obtained from bovine leather by-products were loaded with ginger essential oil and processed by the electrospinning technique for obtaining bioactive nanofibers. Particle size measurements of hydrolysed collagen, GC-MS analysis of ginger essential oil (EO), and structural and SEM examinations of collagen nanofibers loaded with ginger essential oil collected on waxed paper, cotton, and leather supports were performed. Antioxidant and antibacterial activities against Staphylococcus aureus and Escherichia coli and antifungal activity against Candida albicans were also determined. Data show that the hydrolysed collagen nanofibers loaded with ginger EO can be used in the medical, pharmaceutical, cosmetic, or niche fields.

Effects of ginger essential oil on physicochemical and structural properties of agar­sodium alginate bilayer film and its application to beef refrigeration.

To maintain the freshness of meat products, an agar­sodium alginate (AS) bilayer antibacterial film incorporated with ginger essential oil (GEO) was developed. The effect of GEO at different concentrations (1%, 2%, 3% and 4% v/v) on the physical properties, micro-structure and antibacterial activity closely related to AS film's application to beef refrigeration was extensively studied. In addition, the effects of AS bilayer active film on refrigeration quality and shelf life of beef were systematically evaluated. The porous structure and number of oil droplets became more obvious with the increase of GEO amount in AS film. The incorporation and increase of GEO could delay the lipid oxidation and protein decomposition of beef, reduce the total counts of the tested microorganisms (total viable bacteria, psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus, yeast, and mold) in meat samples. Compared with commercial polyethylene (PE) packaging, the accumulation of basic compounds from the degradation of beef protein as well as the microbial contamination was obviously improved, which could extend the comprehensive shelf life of beef by 4-6 days. Consequently, AS bilayer films incorporated with GEO, especially GEO at 4.0% (v/v) GEO concentration can be developed to be an antibacterial active packaging material for beef refrigeration.

Phytochemicals Profiling, Antimicrobial Activity and Mechanism of Action of Essential Oil Extracted from Ginger (Zingiber officinale Roscoe cv. Bentong) against Burkholderia glumae Causative Agent of Bacterial Panicle Blight Disease of Rice.

Essential oils protect plants, and due to their natural origin, there is much interest in using them as antimicrobial agents. The purpose of this study was to determine the phytochemical constituents of ginger essential oil (GEO), antimicrobial activity, and mode of action against Burkholderia glumae (Bg). In addition, the volatile active compounds (AIs) were studied using GC-MS, FTIR, and Raman spectroscopy. A total of 45 phytochemical components were detected and the most prevalent bioactive compounds were Geranial, 1,8-Cineole, Neral, Camphene, α-Zingiberene, and α-Farnesene. Furthermore, it was found that the most dominant terpenes in GEO were monoterpenes. The diameter zone of inhibition values varied from 7.1 to 15 mm depending on the concentration tested. In addition, the MIC and MBC values were 112.5 µL/mL. Faster killing time and lower membrane potential were observed in 1xMIC treatment compared to 0.5xMIC treatment, whereas the control had the maximum values. From observations of various images, it was concluded that the mode of action of GEO affected the cytoplasmic membrane, causing it to lose its integrity and increase its permeability. Therefore, the antibacterial study and mechanism of action revealed that GEO is very effective in suppressing the growth of B. glumae.

Ginger Essential Oil as an Active Addition to Composite Chitosan Films: Development and Characterization.

The recent interest in food biopackaging is showing an increasing trend, especially in the development of antimicrobial coatings and films. The focus of this study is to assess the potential application of ginger (Zingiber officinale) essential oil (GEO) to polysaccharide films based on chitosan (CHf) and their utilization as an active edible packaging. The films were characterized by different instrumental techniques, and data indicated significant differences (p < 0.05) in the chemical composition of the samples. Forty-seven active compounds from ginger rhizomes were identified in the examined essential oil by gas chromatography mass spectrometer (GC-MS). Fourier transforms infrared spectra (FT-IR) confirmed an interaction between the hydroxyl groups of the phenolic compounds of the essential oil and the amine groups of the bioactive matrix, as shown by the peaks at wavenumbers 1639 cm−1 and 1558 cm−1. X-ray diffraction data suggested a lower crystallinity in the CHf due to the addition of GEO. Differential scanning calorimetric (DSC) analysis revealed that the CHf possessed high thermal stability, especially when different concentrations of GEO were added. The bioactive CHf showed distinct activity against both Gram-positive and Gram-negative bacteria, such as Staphylococcus aureus, Bacillus subtilis, Streptococcus sp., Escherichia coli, Salmonella sp., and Pseudomonas aeruginosa, thus improving the antimicrobial activity to these films. The results provide a comprehensive insight into the importance of films with incorporated EOs as novel types of active food packaging. Antimicrobial food packaging is one of the most promising kinds of active packaging, and acts to reduce, inhibit, or retard any microorganism growth that could contaminate packaged food items.

Development and Characterization of Chitosan and Porphyran Based Composite Edible Films Containing Ginger Essential Oil.

Recent research shows the growing interest in the development of composite edible films (EFs) by using multiple biopolymers for the substantial improvement in the shelf life and quality of food products, via preventing oxidation among other benefits. In the present work, EFs based on chitosan (CS) and porphyran (POR) loaded with ginger essential oil (GEO) have been developed to study the effect of GEO, glycerol (Gly), and POR on the film structure as well as physical and antioxidant properties. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results showed the level of crystallinity and electrostatic interactions between CS, POR, Gly, and GEO. It was found that electrostatic interactions between CS and POR and the incorporation of GEO substantially improved barrier, thermal, optical, and mechanical properties and reduced the moisture content, swelling index, and thickness values. The color values of the S5 film altered apparently with a shift towards yellowness. SEM micrographs of the composite CS-POR-GEO film (S5) showed improved morphological attributes such as more uniformity and homogeneous structure than other films (S1-S4). Results obtained from total phenolic content assay suggested the presence of high phenolic components (5.97 ± 0.01) mg of GAE/g in GEO. Further, findings obtained from antioxidant assays revealed that the addition of GEO and POR significantly increased the antioxidant effects of CS films. All these findings suggested that GEO loaded CS-POR based films showed better physical and chemical properties with a significant improvement in antioxidant potential and thus can be used as a potential packaging material in the food industry.

Effect of Dietary Rosemary and Ginger Essential Oils on the Growth Performance, Feed Utilization, Meat Nutritive Value, Blood Biochemicals, and Redox Status of Growing NZW Rabbits.

This study was conducted to assess the impacts of using two essential oils, rosemary and ginger, on growing rabbits' performance, carcass traits, meat composition, blood biochemicals, and the redox status of growing New Zealand White (NZW) rabbits. A total of 120 unsexed NZW rabbits, 42-days-old, were assigned randomly to five experimental groups (n = 24, 6 replicates with 4 rabbits each). The first group received a basal diet (control), the second to fifth groups were dietary supplemented daily with rosemary essential oil (REO) and ginger essential oil (GEO) at doses of 0.25 and 0.5% for each supplementation (REO-0.25, REO-0.5, GEO-0.25, and GEO-0.5), respectively. The growth traits were studied for 7 weeks, from the 7th to the 13th week of the rabbits' age. The results revealed that final body weight, weight gain, and average daily gain increased significantly (p < 0.01) in the REO-0.5 and GEO-0.5 treatments compared to the control group. Daily feed intake decreased (p = 0.005) in essential oil treatments. Meanwhile, the feed conversion ratio improved significantly (p = 0.001) in REO and GEO at the high doses compared to the control group. The weight percentages of liver and giblets increased (p < 0.001) with both treatments of REO and GEO compared to the control group. The dietary supplementation with REO and GEO did not affect (p > 0.05) the meat composition of Longissimus dorsi and hind leg muscles. Meanwhile, REO and GEO supplementation significantly decreased cholesterol levels in the rabbit meat. Thiobarbituric acid reactive substance concentrations decreased by 10 and 15% in the meat of REO-0.5 and GEO-0.5 treatments, respectively, compared to the other groups. In the same trend, REO and GEO treatments induced a significant (p = 0.001) reduction in the plasma cholesterol concentrations and triglycerides compared to the control. The total antioxidant capacity increased by 7.60% and the malondialdehyde decreased by 11.64% in the plasma of GEO-0.5 treatment than the control. Thus, the dietary supplementation of REO and GEO have a beneficial effect in improving the productivity and meat quality of growing rabbits.

Influence of citral on acrylamide formation in model systems.

This work aimed to evaluate the role of citral (Cit) in the formation of acrylamide (AA) in model systems. The asparagine (Asn)/glucose (Glc), Asn/Glc/ginger essential oil (GEO), and Asn/Glc/Cit model systems were prepared and analysed by UPLC-MS/MS. Cit was implicated to be a major product that contributed to the enhancement of AA formation by GEO. The addition of Cit significantly enhanced the formation of AA in the Asn/Glc model system in a dose-dependent manner. Further analysis showed Cit rather than its oxidation product played a major role in AA formation. Cit not only directly reacted with Asn via the Maillard reaction producing AA but also promoted the formation of AA between Asn and Glc.

Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films.

New food packaging has shown research significance in the face of increasing demand for high-quality foods and growing attention paid to food safety. In this study, ginger essential oil microcapsule composite films were prepared by combining microcapsules prepared by a complex coacervation method with gelatin films, and the mechanical properties and active functions of the composite films were analyzed. Fourier-transform infrared spectroscopy and differential scanning calorimetry confirmed the successful encapsulation of ginger essential oil. The scanning electron microscopy of the composite films showed the microcapsules and gelatin film matrix were highly compatible. During the entire storage period, the antioxidant capacity of the ginger essential oil microcapsule films weakened more slowly than ginger essential oil microcapsules and could be maintained at a relatively high level for a long time. The microcapsule films had excellent inhibitory effects on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Therefore, the direct addition of microcapsules to a film matrix can broaden the application range of microcapsules and increase the duration of the release of active ingredients. Ginger essential oil microcapsule films are potential biodegradable food packaging films with long-lasting activity.

Preparation and Characterization of Bio-Nanocomposites Film of Chitosan and Montmorillonite Incorporated with Ginger Essential Oil and Its Application in Chilled Beef Preservation.

In this study, bio-nanocomposite films containing different proportions of ginger essential oil (GEO), chitosan (Ch), and montmorillonite (MMT) were prepared and characterized, and the antibacterial effect of bio-nanocomposite films on chilled beef was evaluated. Fourier transform infrared analysis showed a series of intense interactions among the components of the bio-nanocomposite films. The infiltration of GEO increased the thickness of the film, reduced the tensile strength of the film, and increased the percentage of breaking elongation and the water vapor permeability. The migration of phenols in the films began to increase exponentially and reached equilibrium at about 48 h. The bio-nanocomposite films (Ch +0.5% GEO group, and Ch + MMT + 0.5% GEO group) effectively delayed the rise of pH, hue angle, and moisture values of chilled beef with time and slowed down the lipid oxidation and the growth of surface microorganisms on chilled beef. Altogether, the prepared biological nanocomposites can be used as promising materials to replace commercial and non-degradable plastic films.

Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus.

Though essential oils exhibit antibacterial activity against food pathogens, their underlying mechanism is understudied. We extracted ginger essential oil (GEO) using supercritical CO2 and steam distillation. A chemical composition comparison by GC-MS showed that the main components of the extracted GEOs were zingiberene and α-curcumene. Their antibacterial activity and associated mechanism against Staphylococcus aureus and Escherichia coli were investigated. The diameter of inhibition zone (DIZ) of GEO against S. aureus was 17.1 mm, with a minimum inhibition concentration (MIC) of 1.0 mg/mL, and minimum bactericide concentration (MBC) of 2.0 mg/mL. For E. coli, the DIZ was 12.3 mm with MIC and MBC values of 2.0 mg/mL and 4.0 mg/mL, respectively. The SDS-PAGE analysis revealed that some of the electrophoretic bacterial cell proteins bands disappeared with the increase in GEO concentration. Consequently, the nucleic acids content of bacterial suspension was raised significantly and the metabolic activity of bacteria was markedly decreased. GEO could thus inhibit the expression of some genes linked to bacterial energy metabolism, tricarboxylic acid cycle, cell membrane-related proteins, and DNA metabolism. Our findings speculate the bactericidal effects of GEO primarily through disruption of the bacterial cell membrane indicating its suitability in food perseveration.