Composition, antibacterial and antioxidant activities of Pimpinella saxifraga essential oil and application to cheese preservation as coating additive

The effect of Pimpinella saxifraga essential oil (PSEO) addition (1-3%) in sodium alginate coating on the bacterial and oxidative stability of cheese was studied during refrigerated storage. The GC-HRMS analysis of PSEO showed that anethole, pseudoisoeugenol and p-anisaldehyde were the main components. The PSEO exhibited strong in vitro DPPH radical scavenging activity (IC50 = 6.81 mu g/mL), beta-carotene bleaching inhibition (IC50 = 206 mu g/mL), ferric reducing power (EC50 = 35.20 mu g/mL), total antioxidant activity (213.96 +/- 11.12 mu mol/mL alpha-tocopherol equivalent) and notable DNA protection potential. Additionally, PSEO displayed potent antibacterial activity against 3 Gram-positive and 3 Gram-negative bacteria (MICs = 0.78-3.12 mg/mL). The acute toxicity of PSEO was determined using mice model (LD50 = 976.2 mg/kg). The enrichment of sodium alginate coating with PSEO, particularly at 3%, improved cheese preservation by reducing the weight loss, preserving the pH and color and enhancing oxidative and bacterial stability without unpleased flavor for consumers.