The efficacy of Mentha arvensis L. and M. piperita L. essential oils in reducing pathogenic bacteria and maintaining quality characteristics in cashew, guava, mango, and pineapple juices

• Mentha essential oils induced ≥ 5-log reductions of pathogenic bacteria in fruit juices.
• pH influenced the killing effects of essential oils in juices.
• Mentha essential oils did not affect the physicochemical properties of fruit juices.
• Mentha essential oils affected the taste and aftertaste of fruit juices.

This study evaluated the ability of the essential oil from Mentha arvensis L. (MAEO) and M. piperita L. (MPEO) to induce ≥ 5-log reductions in counts (CFU/mL) of E. coli, L. monocytogenes, and Salmonella enterica serovar Enteritidis in Brain-Heart Infusion broth (BHIB) and cashew, guava, mango, and pineapple juices during refrigerated storage (4 ± 0.5 °C). The effects of the incorporation of these essential oils on some physicochemical and sensory parameters of juices were also evaluated. The incorporation of 5, 2.5, 1.25, or 0.625 μL/mL of MAEO in BHIB caused a ≥ 5-log reduction in counts of E. coli and Salmonella Enteritidis after 24 h of storage; but only 5 μL/mL was able to cause the same reduction in counts of L.monocytogenes. The incorporation of 10 μL/mL of MPEO in BHIB caused a ≥ 5-log reduction in counts of E. coli, Salmonella Enteritidis, and L. monocytogenes after 24 h of storage; smaller reductions were observed in BHIB containing 5, 2.5, and 1.25 μL/mL of MPEO. Similar reductions were observed when the MAEO or MPEO was incorporated at the same concentrations in mango juice. The incorporation of MAEO or MPEO at all tested concentrations in cashew, guava, and pineapple juices resulted in a ≥ 5-log reduction in pathogen counts within 1 h. The incorporation of MAEO and MPEO (0.625 and 1.25 μL/mL, respectively) in fruit juices did not induce alterations in °Brix, pH, and acidity, but negatively affected the taste, aftertaste, and overall acceptance. The use of MAEO or MPEO at low concentrations could constitute an interesting tool to achieve the required 5-log reduction of pathogenic bacteria in cashew, guava, mango, and pineapple fruit juices. However, new methods combining the use of MAEO or MPEO with other technologies are necessary to reduce their negative impacts on specific sensory properties of these juices.