Sous Vide Vacuum‐Packed Ipomoea batatas: Exploring the Antimicrobial and Antibiofilm Effects of Elettaria cardamomum Essential Oil Against Salmonella enterica

Cardamom, a highly valued spice, is predominantly cultivated in Guatemala and India. The plant is notable for its potent essential oil and unique, pleasant aroma. One of the many potential uses of cardamom essential oil lies within the culinary industry. This study aimed to assess the antimicrobial properties of the essential oil of cardamom (ECEO) in relation to its chemical profile. To achieve this, its antimicrobial activity was evaluated in vitro using the disk diffusion method and determination of minimum inhibitory concentration (MIC). The most abundant components were α-terpinyl acetate and 1,8-cineole. The findings revealed that gram-positive bacteria were the most sensitive to ECEO, as demonstrated by both methodologies. In situ testing showed that ECEO exhibited strong antimicrobial effects against Bacillus subtilis and Pseudomonas aeruginosa, which were identified in fruit and vegetable models. Additionally, ECEO was shown to inhibit biofilm formation, as observed in Salmonella enterica. Microbiological assessments further highlighted the exceptional efficacy of ECEO against S. enterica. These findings, in conjunction with prior research, indicate that ECEO possesses highly potent antimicrobial properties, making it a promising candidate for use as a preservative in sweet potatoes.