Antimicrobial effect of Origanum vulgare (L.) essential oil as an alternative for conventional additives in the Minas cheese manufacture

Campos, Anna Carolina Leonelli Pires de; Nandi, Renata Daniela Saldanha; Scandorieiro, Sara; Gonçalves, Marcelly Chue; Reis, Guilherme Fonseca; Dibo, Miriam; Medeiros, Leonardo Pinto; Panagio, Luciano Aparecido; Fagan, Eder Paulo; Kobayashi, Renata Katsuko Takayama; Nakazato, Gerson

doi:10.1016/j.lwt.2021.113063

Cited by 22 publications

(12 citation statements)

References 50 publications

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“…Also, found that P. aeruginosa demonstrated the highest resistance, while B. cereus was the most sensitive to the oregano oil with (MIC) ranging from 1.56 to 50 μL/mL (Jnaid et al, 2016). Recently in another study, oregano essential oil at a concentration of 0.02% (v/v) demonstrated antibacterial and antifungal activity, with total elimination of all the tested strains until the sixth day of ripening, besides inhibiting the germination of fungal spores (Leonelli Pires de Campos et al, 2022).…”

Section: Discussionmentioning

confidence: 97%

Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteria

Saffarian,

Rahimi,

Khamesipour

et al. 2024

Food Science & Nutrition

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Today, microbial contamination in food is one of the major problems of the food industry and public health in general around the world. Foodborne illnesses, such as diarrheal diseases, kill many people around the world each year. The general objective of this study was to evaluate the antioxidant and antibacterial activity of sodium alginate nanoemulsion coating incorporated with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on Escherichia coli, and Listeria monocytogenes. To achieve this study, fresh chicken meat was used for this experiment. Listeria monocytogenes ATCC 19111 and Escherichia coli ATCC 35218 were obtained from the American Type Culture Collection (Manassas, VA, USA). After the preparation of the essential oil, the chemical composition of this essential oil was determined by using (GC–MS). The physicochemical properties of the nanoemulsion essential oil prepared were characterized and their antimicrobial activity was evaluated. The results showed that the GC–MS analysis of the volatile constituents of the Origanum vulgare essential oil compounds allowed the identification of 19 compounds representing 93.72% of the total oil. The major components detected in Origanum vulgare essential oil were pulegone (49.25%), eucalyptol (18.23%), and menthone (12.37%). About the Carum cupticum essential oil, 21 compounds representing 98.5% of the total oil were identified. The major components detected in Origanum vulgare essential oil were thymol (23.3%), p‐cymene (17.5%), and γ‐terpinene (16.8%). The best z‐average (d.nm) is 483.4 nm (Carum cupticum essential oil + nano) followed by 470.1 nm (nanochitosan). The results of the antimicrobial test showed that the different preparations have a good inhibitory activity for the in vitro growth of Escherichia coli and Listeria monocytogenes. According to the MIC and MBC results of this study, the nanoemulsion also presented a good bacteriostatic activity against the two pathogenic bacteria tested in this study.

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Section: Discussionmentioning

confidence: 97%

Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteria

Saffarian,

Rahimi,

Khamesipour

et al. 2024

Food Science & Nutrition

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“…In subsequent cheese food model experiments, although complete inhibition of P. citrinum was not achieved at any concentration, an increasing reduction in the colony diameter was observed with increasing concentrations. In contrast, Origanum vulgare (L.) essential oil at lower concentrations was sufficient to prevent the growth of contaminating microorganisms, such as P. citrinum , without affecting the capacity of lactic acid bacteria to ferment, and cheese underwent ripening with no appreciable changes in moisture or pH . Compared to natamycin and lactic acid peptides, O. vulgare (L.) essential oil has a broader range of bacterial inhibitions, making it more versatile for a wide range of practical applications.…”

Section: Control Of Cit Contamination In Cheese Productsmentioning

confidence: 99%

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

Zhang,

Cheng,

Qin

et al. 2024

J. Agric. Food Chem.

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Monascus is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, Monascus cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by Monascus that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in Monascus cheese is exacerbated by the metabolic ability of Monascus to product CIT, which is not lost during fermentation, and by the threat of contamination by Penicillium spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of Monascus cheese products needs to be addressed. This review aimed to examine its occurrence in Monascus cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of Monascus in the cheese industry.

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“…In cheese slices, the use of the protein PgAFP combined with D. hansenii in the presence or absence of P. acidilactici decreased the A. parasiticus growth and its AFG1 production below the method’s limit of detection [ 169 ]. On the other hand, the addition of Oreganum vulgare EO (0.02% v / v ) to the Minas cheese formulation inhibited the germination of spores of A. flavus for up to 15 days of ripening, and was the cheese flavor and taste accepted by the panelists [ 170 ]. Moreover, Vitalini et al [ 171 ] demonstrated that parsley EO applied on cheese slices was effective in preventing A. flavus growth.…”

Section: Pathogenic and Toxigenic Molds In Ripened Foods And Biocontr...mentioning

confidence: 99%

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

et al. 2023

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Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, both pathogenic and toxigenic microorganisms such as Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Clostridium botulinum, Escherichia coli, Candida spp., Penicillium spp. and Aspergillus spp., can contaminate these products and pose a risk for the consumers. Thus, effective strategies to hamper these hazards are required. Additionally, consumer demand for clean label products is increasing. Therefore, the manufacturing sector is seeking new efficient, natural, low-environmental impact and easy to apply strategies to counteract these microorganisms. This review gathers different approaches to maximize food safety and discusses the possibility of their being applied or the necessity of new evidence, mainly for validation in the manufacturing product and its sensory impact, before being implemented as preventative measures in the Hazard Analysis and Critical Control Point programs.

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Antimicrobial effect of Origanum vulgare (L.) essential oil as an alternative for conventional additives in the Minas cheese manufacture

Cited by 22 publications

References 50 publications

Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteria

Antioxidant and antimicrobial effect of sodium alginate nanoemulsion coating enriched with oregano essential oil (Origanum vulgare L.) and Trachyspermum ammi oil (Carum cupticum) on food pathogenic bacteria

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

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