PurposeThis paper aims to evaluate in vitro antibacterial activity of oregano essential oil against foodborne pathogens as a starting point for the use of spice as a natural preservative in food.Design/methodology/approachDisc and well‐diffusion assays were performed to investigate antibacterial activity of oregano essential oil against six bacteria strains: Bacillus cereus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Salmonella Typhimurium. Three concentrations of oregano essential oil were employed: 1.0 percent, 2.0 percent and 5.0 percent. Bacterial growth inhibition was determinate as the diameter of the inhibition zones.FindingsOregano essential oil showed antibacterial activity against spoilage microorganisms, at different concentrations, except for P. aeruginosa. There was a significant difference between methodologies only for the microorganism S. aureus. The results provided evidence of the existence of significant differences among the concentrations of oregano essential oil for each microorganism evaluated.Research limitations/implicationsAlthough the research for this paper involved only oregano essential oil, it provided a starting‐point for further investigations concerning spices as natural preservatives for food systems.Practical implicationsDisc and well‐assays were found to be simple and reproducible practical methods. Other spices, their essential oil and extracts might be researched against other micro‐organisms. Furthermore, in situ studies need to be performed to evaluate possible interactions between essential oils and compounds naturally present in food against microbial strains.Social implicationsThe imminent adoption of measures to reduce the use of additives in foods and the reduction on using such compounds.Originality/valueThis study provides insights that suggest a promising exploratory development of food natural preservative against spoilage microorganisms in food systems by the use of oregano essential oil.
ABSTRACT. This study aimed to produce and nutritionally characterize the ostrich offal meal, and to evaluate its digestible value for Nile tilapia. The relevance of the study lies in the possibility of using byproducts from the food industry as alternative food for animals. For this, chemical and microbiological analyses were performed, as well as digestibility trial in the meal produced with ostrich offal for Nile tilapia. The levels found for protein, lipids, gross energy and minerals were 71.08%, 16.54%, 5115 kcal kg -1 and 5.62%, respectively. Microbiological analysis showed absence of Salmonella spp. in the product. The digestibility of protein was 90.41%, and of energy was 77.65%, while the phosphorus availability was 80.18%. Therefore, the ostrich offal meal proved to be a by-product with good nutritional profile and significant digestibility to be used in diets for Nile tilapia.Keywords: by-product, alternative feed, digestible value.Composição química e coeficiente de digestibilidade aparente da farinha de vísceras de avestruz para tilápia-do-Nilo RESUMO. O presente trabalho foi desenvolvido com objetivo de produzir e caracterizar nutricionalmente a farinha de vísceras de avestruz, e avaliar seu valor digestível para tilápia-do-Nilo. A relevância do estudo está na possibilidade de aproveitamento alternativo de subprodutos da indústria alimentícia na produção de alimento para animais. Para tanto, realizaram-se análises químicas, análise microbiológica e ensaio de digestibilidade na farinha produzida de vísceras de avestruz para tilápias-do-Nilo. Os teores encontrados para proteína, lipídios, energia bruta e minerais foram 71,08%, 16,54%, 5.115 kcal kg -1 e 5,62%, respectivamente. A pesquisa microbiológica resultou na ausência de Salmonella sp. no produto analisado. A digestibilidade da proteína foi de 90,41% e da energia 77,65%, ao passo que a disponibilidade do fósforo foi de 80,18%. Verifica-se, portanto, que a farinha de vísceras de avestruz é um alimento com bom perfil nutricional e relevante digestibilidade, podendo ser utilizado em rações para tilápia-do-Nilo.Palavras-chave: subproduto, alimento alternativo, valor digestível.
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