Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture
Source abstract
Abstract
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.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Essential Oils and Antimicrobial Activity · Meat and Animal Product Quality · Advanced Chemical Sensor Technologies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Area de la Salud, Universidad Contemporánea de las Américas, Plantel Acámbaro, Pino Suárez 20, Col. Centro, Acámbaro 38600, Gto., México
Institute of Materials Research, German Aerospace Center (DLR), Linder Höhe, 51147 Köln, Germany
Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro. C. U., Cerro de las Campanas s/n, Col. Las Campanas, Querétaro 76010, Qro., México
Departmento de Química, Area en Biotecnología, Universidad Tecnológica de Corregidora, Carretera Estatal 413 Santa Bárbara-Coroneo, Km. 11.2, Corregidora 76900, Qro., México
Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy
Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Instituto Politécnico Nacional Unidad Querétaro, Cerro Blanco 141, Colinas del Cimatario, Querétaro 76090, Qro., México
Funding
Universidad Autónoma de Querétaro
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