Microencapsulated oregano and cinnamon essential oils as a natural alternative to reduce Listeria monocytogenes in Italian salami

Gottardo, Franciele Maria; Biduski, Bárbara; Santos, Lára Franco dos; Santos, Jucilene Sena dos; Rodrigues, Laura Beatriz; Santos, Luciana Ruschel dos

doi:10.1016/j.fbio.2022.102146

Cited by 15 publications

(3 citation statements)

References 34 publications

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“…The nanoencapsulation process can improve the effectiveness of EOs by lowering particle size and promoting surface area [24]. The signi cant effect of cinnamon and oregano EOs loaded with microcapsules was also reported in meat products (Italian salami) on decreasing L. monocytogenes [29].…”

Section: #Approximate Position Of Table 4# #Approximate Position Of T...mentioning

confidence: 92%

Nanoencapsulation of Oliveria decumbens Vent. and Basil Essential oils to Investigate Their Antibacterial Function in Vitro and Minced Beef Meat

Gorzodin,

Nouri,

Javidi

2023

Preprint

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Beef is a nutritious meat, which possesses biological factors such as protein and micronutrients. The purpose of present research is to investigate antioxidant and antibacterial activities for nanocapsules of Oliveria decumbens Vent. (OEO) and basil (BEO) essential oils in vitro and minced beef. OEO and BEO were extracted and their phytochemicals were identified by gas chromatography. These nanocapsules were produced using freeze drying and combination of maltodextrin and also gum arabic (1:1). Particle size, polydispersity index, encapsulation efficiency (EE), scanning electron microscopy, total phenolic (TPC) and flavonoid (TFC) contents, antioxidant and antibacterial activities, pH, thiobarbituric acid and also sensory were evaluated in vitro compared to free forms. The antibacterial functions were assessed against S. aureus, E. coli, L. monocytogenes, S. typhimurium and P. aeruginosa in minced meat during 10 days of cold storage. Thymol (28.12 %), carvacrol (23.97 %), γ-terpinene (19.56 %) and p-cymene (12.64 %) as well as estragole (48.93 %) and linalool (41.45 %) were the main in OEO and BEO, respectively. The TPC (30.43 to 32.41 mg GAE/g DW), TFC (27.72 to 30.10 mg GAE/g DW) and antioxidant capacity (25.97 to 26.42 %) were determined in free and encapsulated OEO and also antibacterial feature was observed, which were further than BEO. No significant effect was detected by nanoencapsulation on bioactive components and also antioxidant of OEO and BEO, however this process considerably improved antibacterial function (p< 0.05). Finally, OEO and BEO-loaded nanocapsules were applied to promote quality in beef, while potential of OEO nanocapsules was higher.

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Section: #Approximate Position Of Table 4# #Approximate Position Of T...mentioning

confidence: 92%

Nanoencapsulation of Oliveria decumbens Vent. and Basil Essential oils to Investigate Their Antibacterial Function in Vitro and Minced Beef Meat

Gorzodin,

Nouri,

Javidi

2023

Preprint

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“…This is an important issue as the compound composition of EOs is determined by geographical localization, weather, and time of harvest [ 84 , 85 ], which can influence the test results. A good example is that the compound composition of oregano EO in three studies differed significantly [ 44 , 86 , 87 ]; in the study of Gottardo, carvacrol content was 91%, whereas, in the studies of Maggio and Pesavento, these values were 68% and 71.8%, respectively. This was also the case with thyme showing differences in major compound content, albeit without influencing the antilisterial activity [ 44 , 45 , 88 ].…”

Section: Essential Oils With Antilisterial Activitiesmentioning

confidence: 99%

Potential of Essential Oils in the Control of Listeria monocytogenes

Schneider,

Steinbach,

Putics

et al. 2023

Microorganisms

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Listeria monocytogenes is a foodborne pathogen, the causative agent of listeriosis. Infections typically occur through consumption of foods, such as meats, fisheries, milk, vegetables, and fruits. Today, chemical preservatives are used in foods; however, due to their effects on human health, attention is increasingly turning to natural decontamination practices. One option is the application of essential oils (EOs) with antibacterial features, since EOs are considered by many authorities as being safe. In this review, we aimed to summarize the results of recent research focusing on EOs with antilisterial activity. We review different methods via which the antilisterial effect and the antimicrobial mode of action of EOs or their compounds can be investigated. In the second part of the review, results of those studies from the last 10 years are summarized, in which EOs with antilisterial effects were applied in and on different food matrices. This section only included those studies in which EOs or their pure compounds were tested alone, without combining them with any additional physical or chemical procedure or additive. Tests were performed at different temperatures and, in certain cases, by applying different coating materials. Although certain coatings can enhance the antilisterial effect of an EO, the most effective way is to mix the EO into the food matrix. In conclusion, the application of EOs is justified in the food industry as food preservatives and could help to eliminate this zoonotic bacterium from the food chain.

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“…EO showed antibacterial activity by destroying biofilm barriers, inhibiting the secretion of extracellular polymeric substances and protein, changing ATP concentration and cytoplasmic pH, and controlling genes in an Agr system [ 98 ]. Oregano and cinnamon EOs used as natural alternatives inhibited the proliferation of L. monocytogenes ATCC 7644 [ 99 ]. It has been reported that Thuja koraiensis Nakai EO and citrus EO have antibacterial activity against S. aureus , E. coli , and B. subtilis [ 100 , 101 ].…”

Section: Combinations Of Bacteriocins and Chemical Substancesmentioning

confidence: 99%

Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review

Yu,

Guo,

Liu

et al. 2023

Foods

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In recent years, food safety caused by foodborne pathogens and spoilage bacteria has become a major public health problem worldwide. Bacteriocins are a kind of antibacterial peptide synthesized by microbial ribosomes, and are widely used as food preservatives. However, when used individually bacteriocins may have limitations such as high cost of isolation and purification, narrow inhibitory spectrum, easy degradation by enzymes, and vulnerability to complex food environments. Numerous studies have demonstrated that co-treatment with bacteriocins and a variety of chemical substances can have synergistic antibacterial effects on spoilage microorganisms and foodborne pathogens, effectively prolonging the shelf life of food and ensuring food safety. Therefore, this paper systematically summarizes the synergistic bacteriostatic strategies of bacteriocins in combination with chemical substances such as essential oils, plant extracts, and organic acids. The impacts of bacteriocins when used individually and in combination with other chemical substances on different food substrates are clarified, and bacteriocin–chemical substance compositions that enhance antibacterial effectiveness and reduce the potential negative effects of chemical preservatives are highlighted and discussed. Combined treatments involving bacteriocins and different kinds of chemical substances are expected to be a promising new antibacterial method and to become widely used in both the food industry and biological medicine.

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Microencapsulated oregano and cinnamon essential oils as a natural alternative to reduce Listeria monocytogenes in Italian salami

Cited by 15 publications

References 34 publications

Nanoencapsulation of Oliveria decumbens Vent. and Basil Essential oils to Investigate Their Antibacterial Function in Vitro and Minced Beef Meat

Nanoencapsulation of Oliveria decumbens Vent. and Basil Essential oils to Investigate Their Antibacterial Function in Vitro and Minced Beef Meat

Potential of Essential Oils in the Control of Listeria monocytogenes

Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review

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