Orçun TOKSÖZ, Denca TOKER, Didem BERBER, N. Cenk SESAL
Food and Health - 2025;11(4):330-341
The number of outbreaks caused by foodborne pathogens is increasing annually due to poor hygiene practices in the food industry. Synthetic compounds are added to foods to extend shelf life and add flavour. Ethyl vanillin, a derivative of vanilla, is widely used as a flavouring agent . We aimed to determine the antibacterial and antibiofilm activities of ethyl vanillin on Bacillus cereus and Escherichia coli O157:H7, to determine its antioxidant potential (Folin-Ciocalteu and 1,1-diphenyl-2-picryl hydrazyl (DPPH)) and to analyse its chemical absorption, distribution, metabolism, excretion and toxicity (ADMET) properties. The antibacterial activity of ethyl vanillin against B. cereus and E. coli O157:H7 was remarkably high, with inhibition ratios of 94.74 +/-0.3% and 94.52 +/-0.2%, respectively, at a concentration of 6000 µg/mL . The antibiofilm activity of ethyl vanillin against B. cereus was also high, with inhibition ratios of 92.03 +/-0.04 and 92.9 +/-0.65% even at very low concentrations. In addition, DPPH inhibition and TPC activity were found to be high. In this study, ethyl vanillin exhibited high levels of antibacterial, antibiofilm, and antioxidant activity. Ethyl vanillin was found to be acceptable for many properties according to ADMET analysis.
