Fresh preservation of alfalfa sprouts and mushroom slices by soaking with thymol and resveratrol solutions

Abstract

The preservation of fresh produce served as salads through soaking with solutions containing naturally occurring phenolic ingredients is of merit. For a primary assay, thymol and resveratrol at 0–500 ppm were prepared and used to inhibit growth and survival of Escherichia coli and Staphylococcus aureus. Thymol and resveratrol exhibited potent inhibitory activities against the growth of both bacteria. For S. aureus, cells treated with thymol at 250 ppm or resveratrol at 500 ppm, the durations to achieve 3 log reduction (3 LR) were 40 and 20 min, respectively. When the cells were treated with thymol combined with resveratrol, both at 250 ppm, the 3 LR value was achieved in under 5 min . Synergistic antibacterial activity between thymol and resveratrol was apparent. The antibacterial and known health‐enhancing activities of resveratrol are of interest.