Antimicrobial Effect of Sage (Salvia officinalisL.) and Rosemary (Rosmarinus officinalisL.) Essential Oils on Microbiota of Chicken Breast

Abstract

The aim of the study was to evaluate the antimicrobial effect of sage and rosemary essential oils (EO) on microbiota of fresh chicken breast. Sample treatments were stored without packaging, vacuum-packaged, vacuum-packaged with EDTA 1.5% v/w, sage and rosemary EO treatment 0.2% v/w. Assessment of food quality was done by anaerobic plate count (APC), and Enterobacteriaceae, lactic acid bacteria (LAB) and Pseudomonas spp. counts a period of 16 days of storage at 4 ± 0.5 °C. Bacterial species were identified with a MALDI TOF MS Biotyper. Antimicrobial activity of isolates against both EO were tested. The APC varied from 2.97 log CFU/g to 6.81 log CFU/g, LAB from 2.35 log CFU/g to 3.36 log CFU/g and Enterobacteriaceae from 0.00 log CFU/g on day 0 to 4.77 log CFU/g with the highest counts on day 16 and in control unpackaged samples. Pseudomonas spp. was found only on days 0, 4, 8, and 12, with counts from 0.00 log CFU/g on day 16 to 2.89 log CFU/g on day 4 in control unpackaged samples. APC were represented by Staphylococcus and Kocuria, LAB with Lactobacillus and Enterobacteriaceae with Buttiauxella, Escherichia, Hafnia, Serratia and Yersinia. The Pseudomonas genus was represented by ten species. The best antimicrobial effect on APC, Enterobacteriaceae, LAB and Pseudomonas was achieved by application of EO. The results suggest the potential use of Salvia officinalis L. and Rosmarinus officinalis L. EOs as natural food preservatives and potential sources of antimicrobial ingredients in the food industry.

Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs

“…Enterobacteriaceae were comprised of Buttiauxella , Enterobacter , Hafnia , Rahnella , Raoultella , and Serratia , with Rahnella aquatis (48%) and Serratia plymuthica (48%) being the most abundant (Table 1). The similar results of the chicken meat after treatment with essential oils were found in a study by Kačániová et al [47].…”

The Essential Oil of Salvia rosmarinus Spenn. from Italy as a Source of Health-Promoting Compounds: Chemical Profile and Antioxidant and Cholinesterase Inhibitory Activity

“…Interestingly, R2 Italian essential oil showed stronger activity against AChE enzyme compared to other rosemary essential oils previously investigated. Ben Jemia et al [ 20 ] confirmed the neuroprotective activity of S. rosmarinus essential oil from Tunisia. In this study, eight essential oils were screened and the best results were observed for samples collected in Matmata and Dj.…”

“…Since the hydrophobicity degree of the active site on the AChE is described to be different among the globular forms of AChE, this may further explain the variation in inhibition seen between studies. In conclusion, the inhibitory activity of the essential oil likely results from a complex interaction of its chemical components, ultimately producing synergistic or antagonistic inhibitory responses [ 20 , 43 ]. Indeed, essential oils are mixtures of components that exhibit generally higher activities than their pure constituents.…”

“…The inhibition of AChE and BChE enzymes was measured by using a modified colorimetric Ellman’s method [ 20 ] based on the reaction of released thiocholine to give a colored product with a chromogenic reagent such as AChE from E. electricus (EC 3.1.1.7, Type VI-S) and BChE equine serum (EC 3.1.1.8). Acetylthiocholine (ATCI) iodide and butyrylthiocholine iodide (BTCI) were employed as the substrates of the reaction.…”

“…The essential oil of S. rosmarinus was demonstrated to possess antibacterial, antioxidant, antifungal, and anti-inflammatory properties [ 20 ]. Additionally, it is traditionally recognized to alleviate muscle pain and to improve cognitive diseases including Alzheimer disease (AD) [ 21 ].…”