Effect of the addition of antimicrobial oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils on lactic acid bacteria growth in refrigerated vacuum-packed Tuscan sausage

Badia, Vinicius; Oliveira, Mari Silvia Rodrigues de; Polmann, Gabriela; Milkievicz, Tatiane; Galvão, Alessandro Cazonatto; Robazza, Weber da Silva

doi:10.1007/s42770-019-00146-7

Cited by 27 publications

(10 citation statements)

References 54 publications

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“…The of the shelf life of the samples (about 8 and 14 days, respectively) when compared with the rosemary EO (about 7 to 11 days, respectively). All the treatments slowed the growth of the lactic acid bacteria but they did not change the maximum bacterial population (Badia et al, 2020).…”

Section: Resultsmentioning

confidence: 85%

Storage-Dependent Effects of Oregano Essential Oil on Lipid Peroxidation and Total Antioxidant Capacity in the Grapeseed Oil

Opryshko¹

2021

Agrobiodivers Improv Nutr health life Qual

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Natural preservatives such as essential oils can be used as alternatives to chemical additives which could extend the shelf life of various food products. The knowledge about them can have important economic responsiveness by a decrease of spoilage-induced losses. The purpose of the current study was to investigate the content of 2-thiobarbituric acid reactive substances (TBARS) and total antioxidant capacity (TAC) in the grapeseed oil with the use of a commercial oregano essential oil (Etja, Elblag, Poland) as an antioxidant agent by monitoring the lipid peroxidation and antioxidant capacity. The effect of the oregano essential oil on the oxidative stability of the grapeseed oil was evaluated throughout 120 days of storage. The current results demonstrated that administration of oregano essential oil, exhibiting free radical scavenging activity determined by TBARS assay, exerts beneficial effects on preventing lipid peroxidation in grapeseed oil by limiting the TBARS levels and simultaneously increase of total antioxidant capacity, especially at 15-60 days of storage. At 60-120-day periods of storage, the TBARS levels were significantly lowered from control samples. The highest level of total antioxidant capacity was observed on 30-days compared to the control samples. Thus, edible adding containing essential oils have potential application in the plant oils to maintain their characteristics during the different shelf life.

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Section: Resultsmentioning

confidence: 85%

Storage-Dependent Effects of Oregano Essential Oil on Lipid Peroxidation and Total Antioxidant Capacity in the Grapeseed Oil

Opryshko¹

2021

Agrobiodivers Improv Nutr health life Qual

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“…Rodriguez-Garcia et al (2016) reported that carvacrol and thymol make the cell membrane permeable, and this effect is greater against gram-positive bacteria. Badia et al (2020) showed that adding O. vulgare essential oils to Tuscan sausage slows the growth of lactic acid bacteria that cause spoilage of most meat products and prolongs shelf life. Origanum essential oil was also shown to have strong antifungal activity against C. albicans and C.parapsilosis in the present study.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial and antibiofilm forming activity of Origanum munzurense against some Gram-Positive bacteria and yeast

ZEYBEK

Kart

Yalçin

2023

J Hellenic Vet Med Soc

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In vitro antimicrobial and antibiofilm forming activities of Origanum munzurense extract were investigated against some gram-positive bacteria and yeast strains. Liquid microdilution method and microplate method were used for antimicrobial and antibiofilm forming activities, respectively. Minimal inhibitory concentration values were found to be 2 mg/ml for Enterococcus faecalis ATCC 29212, 64 mg/ml for Listeria monocytogenes RSKK 02028, 2 mg/ml for L. monocytogenes RSKK 472, 2 mg/ml for Bacillus cereus NRRL 569 , 128 mg/ml for S. aureus ATCC 25923, 32 mg/ml for S. aureus (MRSA) ATCC 43300 strain, 64 mg/ml for Candida tropicalis ATCC 13803, 2 mg/ml for C. albicans ATCC 90028, 1 mg/ml for S. aureus FRI 918 and 1 mg/ml for Staphylococcus epidermidis ATCC 12228 strain. The extract prevented the biofilm formations of E. faecalis ATCC 29212, S. aureus FRI 918 and S.epidermidis ATCC 12228 at concentrations of 2 mg/ml, 500 µg/ml and 250 µg/ml, respectively. No biofilm formation was observed for the other bacteria tested.As a result, Origanum munzurense extract has antibacterial and antibiofilm activity on the selected pathogenic microorganisms tested. Due to these properties of O. munzurense, it could be considered as a plant-based antimicrobial agent to be used especially in the food industry.

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“…Furthermore, the BPEO nanoemulsion could be an additive to meat and milk products. The effect of essential oil on meat products was studied by Badia et al (2020). The interesting finding is both oregano essential oil and rosemary essential oil slowed the growth of the lactic acid bacteria but they did not change the maximum bacterial population on vacuum-packed Tuscan sausage.…”

Section: Probiotic-antibacterial Testmentioning

confidence: 99%

Effects of Whey Protein Isolate on Black Pepper Essential Oil Ultrasound-Assisted Emulsion on Physical Characteristics, Antioxidant Activity, and Antibacterial Properties

Safitri

Manab

Awwaly

et al. 2022

JITEK

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The purpose of this research was to determine the best ratio of whey protein isolate (WPI) for encapsulation of black pepper (Piper nigrum) essential oil (BPEO) on ultrasound-assisted emulsion. O/W emulsion was made from the oil phase from BPEO and corn oil (30:70) and the aqueous phase was made from the liquid modified glucomannan. The effect of WPI was investigated at different ratios (T0= 0%, T1= 2%, T2= 4%, T3= 6%,). BPEO emulsion was prepared using an ultrasonication method with the intention for produce nanoemulsion. The method of this research was an experiment with a Completely Randomized Design (CRD) by using four treatments and three replications, then continued by Duncan Multiple Range Test (DMRT). The physical characteristics were observed by viscosity and optical microscope. DPPH scavenging activity was used to know the effect of encapsulation on antioxidant activities. The Antibacterial activity was evaluated by the Kirby Bauer method with E. coli as the pathogen bacteria and L. casei as the probiotic bacteria. The increase ratio of WPI influences morphology. Different ratio of WPI gave a highly significant effects (p<0.01) on the viscosity and antioxidant, and gave no significant effects (p>0.05) on the inhibition diameter zone for E. coli and L. casei. Based on its physical characteristic, antioxidant activity, and antibacterial properties, it can be concluded that WPI can protect the BPEO by stabilizing O/W emulsion and may have the potential to be used as an alternative natural antioxidant and antibacterial additive in many food applications.

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Effect of the addition of antimicrobial oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils on lactic acid bacteria growth in refrigerated vacuum-packed Tuscan sausage

Cited by 27 publications

References 54 publications

Storage-Dependent Effects of Oregano Essential Oil on Lipid Peroxidation and Total Antioxidant Capacity in the Grapeseed Oil

Storage-Dependent Effects of Oregano Essential Oil on Lipid Peroxidation and Total Antioxidant Capacity in the Grapeseed Oil

Antimicrobial and antibiofilm forming activity of Origanum munzurense against some Gram-Positive bacteria and yeast

Effects of Whey Protein Isolate on Black Pepper Essential Oil Ultrasound-Assisted Emulsion on Physical Characteristics, Antioxidant Activity, and Antibacterial Properties

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