TY - JOUR
T1 - Microbiological and physicochemical properties of meat coated with microencapsulated Mexican oregano (Lippia graveolens Kunth) and basil (Ocimum basilicum L.) essential oils mixture
AU - Hernández-Hernández, Elvia
AU - Castillo-Hernández, Gustavo
AU - González-Gutiérrez, Claudia J.
AU - Silva-Dávila, Areli J.
AU - Gracida-Rodríguez, Jorge N.
AU - García-Almendárez, Blanca E.
AU - Di Pierro, Prospero
AU - Vázquez-Landaverde, Pedro
AU - Regalado-González, Carlos
N1 - Publisher Copyright:
© 2019 by the authors.
PY - 2019
Y1 - 2019
N2 - Microencapsulated essential oils (EOs) are increasingly used to protect the safety of foods due to their natural origin. The aim of this work was to determine the chemical composition of Mexican oregano (Lippia graveolens Kunth) (MOEO) and basil (Ocimum basilicum L.) (BEO) EOs, their combined effect against E. coli O157:H7, Lactobacillus plantarum, Brochothrix thermosphacta and Pseudomonas fragi, and their effect on microbiological and physicochemical properties of coated pork meat. EOs chemical composition was determined by GC/MS, their microencapsulated mixture (4 mg MOEO/mL/11 mg BEO/mL) was added to a filmogenic dispersion. Fluorescent probes were used to study the antimicrobial filmogenic active dispersion (FD) effect. Pork meat pieces were coated without microencapsulated EOs (CC), using FD (AC), or uncoated (C), vacuum packed and stored 28 days at 4 °C. Thymol (28.9%) and linalool (23.7%) were the major components of MOEO and BEO, respectively. The cell membrane of all bacteria was damaged by contact with FD. FD-coated samples (AC) exhibited the lowest concentration of 2-thiobarbituric acid reacting substances (TBARS) (0.027 ± 0.001 mg malonaldehyde/kg meat) and natural microbiota growth, while odor and color were the most accepted by untrained judges (range > 6). Coatings added with microencapsulated EOs mixture are a natural food preservation alternative to increase the shelf life of refrigerated meat products.
AB - Microencapsulated essential oils (EOs) are increasingly used to protect the safety of foods due to their natural origin. The aim of this work was to determine the chemical composition of Mexican oregano (Lippia graveolens Kunth) (MOEO) and basil (Ocimum basilicum L.) (BEO) EOs, their combined effect against E. coli O157:H7, Lactobacillus plantarum, Brochothrix thermosphacta and Pseudomonas fragi, and their effect on microbiological and physicochemical properties of coated pork meat. EOs chemical composition was determined by GC/MS, their microencapsulated mixture (4 mg MOEO/mL/11 mg BEO/mL) was added to a filmogenic dispersion. Fluorescent probes were used to study the antimicrobial filmogenic active dispersion (FD) effect. Pork meat pieces were coated without microencapsulated EOs (CC), using FD (AC), or uncoated (C), vacuum packed and stored 28 days at 4 °C. Thymol (28.9%) and linalool (23.7%) were the major components of MOEO and BEO, respectively. The cell membrane of all bacteria was damaged by contact with FD. FD-coated samples (AC) exhibited the lowest concentration of 2-thiobarbituric acid reacting substances (TBARS) (0.027 ± 0.001 mg malonaldehyde/kg meat) and natural microbiota growth, while odor and color were the most accepted by untrained judges (range > 6). Coatings added with microencapsulated EOs mixture are a natural food preservation alternative to increase the shelf life of refrigerated meat products.
KW - Active edible coating
KW - Basil
KW - Corn starch
KW - Mexican oregano
KW - Microbiological properties
KW - Microencapsulated essential oil
KW - Physicochemical properties
KW - Pork meat
UR - http://www.scopus.com/inward/record.url?scp=85069791807&partnerID=8YFLogxK
U2 - 10.3390/COATINGS9070414
DO - 10.3390/COATINGS9070414
M3 - Artículo
AN - SCOPUS:85069791807
SN - 2079-6412
VL - 9
JO - Coatings
JF - Coatings
IS - 7
M1 - 414
ER -