Eugenol and carvacrol migration from PHBV films and antibacterial action in different food matrices

Abstract

The antibacterial effect of PHBV films with oregano or clove essential oil, or their main compounds, carvacrol (CA) and eugenol (EU), respectively, was analysed in food matrices (cheese, chicken breast, pumpkin and melon) and in in vitro test for Escherichia coli and Listeria innocua. The migration of CA and EU in the different food matrices was determined to analyse the food matrix effect on the film's antimicrobial effectiveness. The antimicrobial activity in foods was less remarkable than in in vitro test. Despite the antilisterial effect in the in vitro test, this was not noticed in any food matrix. The most significant antibacterial effects against E. coli were observed in cheese and pumpkin, whereas the highest migration of both CA and UE took place in melon. This lack of correlation reflected that many compositional factors affect the active compound's availability to exert its antibacterial action in a specific food.

Rapid Non-Destructive Quantification of Eugenol in Curdlan Biofilms by Electronic Nose Combined with Gas Chromatography-Mass Spectrometry

“…The same operation was performed for the extraction of eugenol from the blank film (E-0). The absorbance of the sample was measured at 282 nm in a UV–Vis spectrophotometer (UV-1800, Shimadzu, Japan) [ 13 ]. The absorbance difference between the sample and control measurements for all experiments was correlated with the corresponding standard calibration curves in order to determine the concentration of eugenol in the biofilms.…”

“…It has for this purpose been used considerably in active packaging for food preservation. At present, the available papers mainly report the formulation, performance and release rules of biofilms with eugenol [ 11 , 12 , 13 ], but there are few studies carried out to determine their safety status or toxicity when used in or incorporated into bio-based membranes. Although eugenol is a generally recognized as safe (GRAS) substance by the US Food and Drug Administration (FDA), it can cause increased generation of tissue damaging free radicals when used at high concentrations [ 14 ].…”

Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling

“…After assessing all the information from the publications, sixteen studies (N = 362) published from 2000 until August 2019 were considered appropriate for inclusion [ 18 , 19 , 20 , 21 , 22 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 ]. From the selected studies, information on the study ID, source of the EO (plant name), strain and/or serotype, mean log reduction, sample size (number of samples used to calculate the mean of the log reduction), storage temperature (°C), exposure time (defined as the time, in days, at which the log microbial reduction was quantified in the challenge study), EO concentration, pathogen inoculum level (log CFU/g or mL), and application type (defined as the mode of application of the antimicrobial; namely, milk, film, cheese surface, and cheese mixture), were collected.…”

Mechanical Behaviour of PLA and PHBV Based Lignocellulosic Composite Plates

“…[13] PHBV films with dynamic fundamental oil mixes were exceptionally compelling against L. innocua and E.coli in vitro tests, yet they were significantly less viable in the genuine substances tried, except for the impact against E. coli in cheddar tests covered with PHBV-EU or PHBV-CLO films. [14] The impacts of g-illumination on PHBV/PLA: 50/50 w/w mixes brought about solid adjustments in the substance structure, particularly after 100 kg of assimilated portion. [15] Mechanical Behaviour of PLA and PHBV Based Lignocellulosic Composite Plates…”