Oregano essential oil as an alternative antimicrobial for the control of Listeria monocytogenes and Salmonella in Turkey mortadella during refrigerated storage.

Vargas, L.; Hernández-Nava, Ruth; Ruiz-Gonzalez, Nancy; Jiménez-Munguía, María Teresa; López‐Malo, Aurelio; Palou, Enrique

doi:10.1016/j.focha.2023.100314

Cited by 3 publications

(4 citation statements)

References 40 publications

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“…Positively, the overall color difference was not significantly affected when comparing time and treatments. In Lastra‐Vargas et al (2023) findings no statistical differences were found in the hue angle and chroma related to the color of the different mortadella products treated with oregano EO‐free or encapsulated.…”

Section: Discussionmentioning

confidence: 84%

“…Additionally, water activity was also similar and temperature did not interfere with the spore count of EOs treatments. The studies of Pateiro et al (2019) that tested different mixtures of green tea and oregano EO in cooked ham and of Lastra‐Vargas et al (2023) that tested oregano EO‐free and encapsulated in Turkey mortadella also did not identify significant differences in water activity values.…”

Section: Discussionmentioning

confidence: 93%

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Natural preservatives for hams: Essential oil mixtures and major compounds' efficacy against Clostridium sporogenes

Simões,

Fernandes,

Caputo

et al. 2023

Journal of Food Safety

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The demand for healthier products by consumers has prompted research into the use of essential oils (EOs), which are known for their antimicrobial properties. This study investigated the antimicrobial properties of EOs as a potential alternative to synthetic preservatives, specifically, cinnamon, clove, and oregano EOs, as well as their majority compounds (cinnamaldehyde, eugenol, and carvacrol) on Clostridium sporogenes inoculated in hams. The findings of the study revealed that cinnamon EO and its major compound cinnamaldehyde were the most efficient in inhibiting the growth of C. sporogenes, demonstrating the lowest minimum bactericidal concentration MBC (0.1%). The combination of oregano EO, cinnamon EO, cinnamaldehyde, and carvacrol led to a significant decrease in bacterial growth (approximately 3 log) after 28 days in hams. Furthermore, the presence of spores was not observed for 14 days (at 14°C) and 21 days (at 7°C) of storage, indicating a delay in sporulation. The treatments using the combination of EOs, and their major compounds had minimal impact on the color of the hams while maintaining the physicochemical characteristics of the product. This study demonstrates that EOs and their major compounds can be applied as natural preservatives in ham, offering a potential alternative for reducing the use of nitrites in various food types. The research emphasizes the antibacterial efficacy of cinnamon, clove, and oregano EOs, along with their major compounds, in inhibiting C. sporogenes in ham. The findings indicate that these natural alternatives could be valuable in preserving food products and reducing the reliance on synthetic preservatives.

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Section: Discussionmentioning

confidence: 84%

Section: Discussionmentioning

confidence: 93%

Natural preservatives for hams: Essential oil mixtures and major compounds' efficacy against Clostridium sporogenes

Simões,

Fernandes,

Caputo

et al. 2023

Journal of Food Safety

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show abstract

“…18 Before, the beneficial effects of oregano on health were unknown, but in recent years, there have been numerous investigations of oregano and its properties. [19][20][21] Table 1 shows the O. vulgare essential oil yield, which was 0.8%. This percentage is attributed to a set of climatic factors such as the altitude of the place of cultivation, type of soil, collection time, and extraction method.…”

Section: Discussionmentioning

confidence: 99%

Wound Healing Activity of an Essential Oil-Based Cream of Origanum vulgare L. on Mice

Katherine G,

José L,

Carmen R

et al. 2024

Pharmacogn J.

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“…Similarly, Liu et al [5] concluded that oregano essential oil could inhibit biofilm formation at a lower concentration than clove essential oil. In addition, numerous other studies have confirmed the excellent antibacterial property of OEO [6,7]. On the other hand, OEO has certain advantages in terms of cost among various essential oils [8].…”

Section: Introductionmentioning

confidence: 90%

Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin

Zhao,

Wang,

Wang

et al. 2023

Foods

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The use of the appropriate emulsifier is essential for forming a stable nanoemulsion delivery system that can maintain the sustained release of its contents. Health concerns have prompted the search for natural biopolymers to replace traditional synthetic substances as emulsifiers. In this study, an oregano essential oil (OEO) nanoemulsion-embedding system was created using soybean protein isolate (SPI), tea saponin (TS), and soy lecithin (SL) as natural emulsifiers and then compared to a system created using a synthetic emulsifier (Tween 80). The results showed that 4% Tween 80, 1% SPI, 2% TS, and 4% SL were the optimal conditions. Subsequently, the influence of emulsifier type on nanoemulsion stability was evaluated. The results revealed that among all the nanoemulsions, the TS nanoemulsion exhibited excellent centrifugal stability, storage stability, and oxidative stability and maintained high stability and encapsulation efficiency, even under relatively extreme environmental conditions. The good stability of the TS nanoemulsion may be due to the strong electrostatic repulsion generated by TS molecules, which contain hydroxyl groups, sapogenins, and saccharides in their structures. Overall, the natural emulsifiers used in our study can form homogeneous nanoemulsions, but their effectiveness and stability differ considerably.

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Oregano essential oil as an alternative antimicrobial for the control of Listeria monocytogenes and Salmonella in Turkey mortadella during refrigerated storage.

Cited by 3 publications

References 40 publications

Natural preservatives for hams: Essential oil mixtures and major compounds' efficacy against Clostridium sporogenes

Natural preservatives for hams: Essential oil mixtures and major compounds' efficacy against Clostridium sporogenes

Wound Healing Activity of an Essential Oil-Based Cream of Origanum vulgare L. on Mice

Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin

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