Atividade Antibacteriana De Óleos Essenciais De Origanum Vulgare (Orégano) E Ocimum Basilicum (Manjericão) E Sua Aplicação Em Massa Para Embutido Cárneo

Vivian, Patrícia Gomes; Mello, Greyce Silveira; Porto, Rebeca Camargo; Timm, Cláudio Dias; Gandra, Eliézer Ávila; Freitag, Rogério Antônio

doi:10.34117/bjdv6n8-587

Cited by 4 publications

(3 citation statements)

References 8 publications

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“…The production of fresh, less processed foods with reduced addition of preservatives and additives is a challenge for the food industry since less processed products have a reduced shelf life (Vivian et al, 2020). The food industry has sought to avoid the potential harmfulness of synthetic food additives and to develop new functional foods containing health-promoting ingredients.…”

Section: Introductionmentioning

confidence: 99%

Origanum vulgare extract as a natural additive in fresh cheese

Santos

Favetta

Silva

et al. 2022

Semina: Ciênc. Agrár.

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Oregano (Origanum vulgare) is a spice that has in its extracts and essential oils biological activities of interest, such as antimicrobial and antioxidant. These qualities are in line with the increased interest in natural alternatives for preserving foods such as fresh cheese due to its short shelf life. The objective of this research was to evaluate the acceptance, antibacterial and antioxidant activity of the hydroalcoholic extract of O. vulgare incorporated in fresh cheese during cold storage. For this, cheeses were produced with different concentrations of extract (0, 0.5, 1 and 3 g of extract/kg). Acceptance was assessed using a nine-point hedonic scale. The presence of Salmonella was investigated and the enumeration of coagulasepositive staphylococci, mesophilic, psychrotrophic and thermotolerant coliforms was performed in the samples. The antioxidant activity was evaluated in vitro (DPPH and FRAP assays) and directly in the food (measuring the malondialdehyde content). The data revealed a good acceptance of all cheeses regardless of the oregano concentration (mean 7.0 to 7.7). The addition of 0.3 g of oregano extract/kg of cheese promoted the inhibition of thermotolerant coliforms during the storage period. Antioxidant activity was demonstrated in vitro but not verified in the cheese. Foods have a complex composition, and the concentration and proportion of different constituents may have influenced the biological actions of the extract. Thus, further research becomes necessary, with variation in storage time and concentrations to know the action of this extract directly in the food model.

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Section: Introductionmentioning

confidence: 99%

Origanum vulgare extract as a natural additive in fresh cheese

Santos

Favetta

Silva

et al. 2022

Semina: Ciênc. Agrár.

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“…Recent studies demonstrate that oregano essential oil exhibits inhibitory effects against pathogenic bacteria isolated from meat products, including Salmonella enterica and Listeria monocytogenes (Vivian et al, 2020).…”

Section: Klebsiellamentioning

confidence: 99%

Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria

Diniz,

Cruz,

Mariz

et al. 2024

Sem. Ci. Agr.

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There are over 250 types of foodborne diseases, the majority of which are infections caused by bacteria. Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus are considered contaminants of meat products. The use of natural products as antimicrobials to combat these diseases can be an effective and economical approach. This study proposes to assess the antibacterial, modulatory, and anti-adherent activity of the essential oil of Origanum vulgare against strains of Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus isolated from meat products. The assay was conducted in duplicate. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined using the broth microdilution technique. MIC represents the lowest concentration of the product capable of inhibiting the growth of the bacterial strain, whereas MBC represents the lowest concentration capable of inhibiting total growth. The study of association of the product with antimicrobials was undertaken by disk diffusion using ampicillin, gentamicin, ceftazidime, and ciprofloxacin, resulting in synergistic, antagonistic, or indifferent effects. Anti-adherent activity was determined in the presence of sucrose, as the lowest concentration of the agent in contact with sucrose that prevented adherence to the glass tube. Oregano oil exhibited strong inhibitory and bactericidal activity against Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus saprophyticus, with MIC values ranging from 32 to 512 μg mL-1 and MBC values ranging from 128 to 512 μg mL-1. Origanum vulgare oil showed varied interactions when associated with antimicrobials, with modulations for synergism (37.5%), indifference (50%), and antagonism (12.5%). Regarding anti-adherent activity, the test product effectively inhibited the adherence of P. aeruginosa bacterial strains in the presence of sucrose (1:8) but had no effect against K. pneumoniae or S. saprophyticus. Therefore, oregano oil proves to be an antibacterial and modulating agent against different bacteria isolated from meat products. Additionally, it displays anti-adherent properties against P. aeruginosa, making it a natural product that could serve as an interesting alternative in efforts to combat foodborne diseases.

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“…propriedades antifúngicas e 35% mostram propriedades antibacterianas (OLIVEIRA et al, 2006). Estudos relatam que os óleos essenciais possuem expressiva atividade antifúngica (RAUT e KARUPPAYIL, 2014;SHARMA et al, 2016;e antibacterianas (HASHIM et al, 2017;CONTRUCCI et al, 2019;VIVIAN et al, 2020).…”

Section: Introductionunclassified

Incidência De Desordens Temporomandibulares (Dtm) Entre Professores De Música

Souza¹,

Resende²,

Souza³

et al. 2023

A Dinâmica Do Conhecimento Biomédico

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Os autores desta obra: 1. Atestam não possuir qualquer interesse comercial que constitua um conflito de interesses em relação ao artigo científico publicado; 2.Declaram que participaram ativamente da construção dos respectivos manuscritos, preferencialmente na: a) Concepção do estudo, e/ou aquisição de dados, e/ou análise e interpretação de dados; b) Elaboração do artigo ou revisão com vistas a tornar o material intelectualmente relevante; c) Aprovação final do manuscrito para submissão.; 3. Certificam que os artigos científicos publicados estão completamente isentos de dados e/ou resultados fraudulentos; 4. Confirmam a citação e a referência correta de todos os dados e de interpretações de dados de outras pesquisas; 5.Reconhecem terem informado todas as fontes de financiamento recebidas para a consecução da pesquisa; 6. Autorizam a edição da obra, que incluem os registros de ficha catalográfica, ISBN, DOI e demais indexadores, projeto visual e criação de capa, diagramação de miolo, assim como lançamento e divulgação da mesma conforme critérios da Atena Editora. DECLARAÇÃO DA EDITORA A Atena Editora declara, para os devidos fins de direito, que: 1. A presente publicação constitui apenas transferência temporária dos direitos autorais, direito sobre a publicação, inclusive não constitui responsabilidade solidária na criação dos manuscritos publicados, nos termos previstos na Lei sobre direitos autorais (Lei 9610/98), no art. 184 do Código Penal e no art. 927 do Código Civil; 2. Autoriza e incentiva os autores a assinarem contratos com repositórios institucionais, com fins exclusivos de divulgação da obra, desde que com o devido reconhecimento de autoria e edição e sem qualquer finalidade comercial; 3. Todos os e-book são open access, desta forma não os comercializa em seu site, sites parceiros, plataformas de ecommerce, ou qualquer outro meio virtual ou físico, portanto, está isenta de repasses de direitos autorais aos autores; 4. Todos os membros do conselho editorial são doutores e vinculados a instituições de ensino superior públicas, conforme recomendação da CAPES para obtenção do Qualis livro; 5. Não cede, comercializa ou autoriza a utilização dos nomes e e-mails dos autores, bem como nenhum outro dado dos mesmos, para qualquer finalidade que não o escopo da divulgação desta obra.

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Atividade Antibacteriana De Óleos Essenciais De Origanum Vulgare (Orégano) E Ocimum Basilicum (Manjericão) E Sua Aplicação Em Massa Para Embutido Cárneo

Cited by 4 publications

References 8 publications

Origanum vulgare extract as a natural additive in fresh cheese

Origanum vulgare extract as a natural additive in fresh cheese

Evaluation of the antibacterial, modulatory and anti-adherent properties of oregano (Origanum vulgare) essential oil against food pathogenic bacteria

Incidência De Desordens Temporomandibulares (Dtm) Entre Professores De Música

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