Effect of Thymol and Nanostructured Lipid Carriers (NLCs) Incorporated with Thymol as Antimicrobial Agents in Sausage

Abstract

The aim of this study was to evaluate the antimicrobial activity of thymol and thymol-loaded nanostructured lipid carriers (NLCs) on inoculated sausages at 4 °C over a period of 28 days. To this end, sausage samples containing 600 mg/kg thymol, 600 mg/kg thymol-loaded NLC, 600 mg/kg thymol + 60 mg/kg nitrite, and 600 mg/kg thymol-loaded NLC + 60 mg/kg nitrite were prepared, and each treatment was divided into three portions to be inoculated with S. aureus, E. coli, and C. perfringens (105.5 CFU/g). The mean diameter and zeta potential of thymol-NLCs were 140 nm and −0.52 mV, respectively. Thymol-NLCs showed (two-fold) higher values for MIC and MBC than that of thymol, but similar halo diameters were detected for both against all bacteria examined in the agar well diffusion test. The control and nitrite-containing sausages showed an increasing trend in bacterial growth and the bacterial population was the largest in these samples. The bacterial growth within samples treated with thymol or thymol-NLCs was around 3.90–4.67 log CFU/g lower in comparison with the control. In this regard, no significant differences were detected between the thymol and thymol-NLC samples against each bacterium. A first-order reaction was detected for bacterial growth in all sausages. Overall, the higher antimicrobial property of thymol and its NLC compared with nitrite makes thymol a good alternative to nitrite with regards to its antimicrobial capability.

Gel-Dispersed Nanostructured Lipid Carriers Loading Thymol Designed for Dermal Pathologies

“…For these reasons, there has also been a variety of recent research developing TH-loaded NLC structures providing antimicrobial and antioxidant activity. [73][74][75] In fact, those are all mainly applied to the food industry as antioxidants and preservatives. Although, these were all made of lipid mixtures of non-pure nature, where they also contained a variety of others nutritional ingredients inside its composition, such as proteins and sugars, among others, proving completely different characteristics than those for cosmetics applications.…”

Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage

“…NLC are another lipid nanosystem used to preserve meat products. A study that evaluated the antimicrobial effect of NLC incorporated with thymol (the main component of oregano, thyme, and rosemary EOs) on sausages inoculated with S. aureus , E. coli , and C. perfringes (10 5.5 CFU/g) found that thymol alone and the thymol-NLC decreased the growth of microorganisms most effectively in sausages with added nitrite [ 68 ].…”

Nanoemulsion Application in Meat Product and Its Functionality: Review

“…A combination of EO-NE (cinnamon, cardamom, Chinese pepper, Tahiti lemon, and oregano) effectively reduced Clostridium sporogenes vegetative cells in processed mortadella meat products, in addition to providing antioxidant effects without changing product characteristics and prolonging shelf life [65]. The addition of thymol-NE in sausages effectively inhibited the growth of E. coli, S. aureus, and C. perfringens bacteria [73]. Fresh chicken treated with Zataria multiflora EO-NE coated with starch increased…”

“…Natural ingredients were chosen as an alternative to synthetic preservatives and to ease concerns about resistance to microbial pathogens [82]. Thymol NE can be used as an alternative to replacing nitrite as a preservative in sausages [73].…”