Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef

Hulánková, Radka; Bořilová, Gabriela; Steinhauserova, I.

doi:10.1016/j.meatsci.2013.05.003

Cited by 44 publications

(28 citation statements)

References 28 publications

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“…Despite such evidence, the application or supplementation of food products with CA has disadvantages for its sensorial properties, such as an unpleasant rancid-like smell and taste (Hulankova et al, 2013), and diminished antimicrobial activity due to interactions with food constituents (Kabara et al, 1972). A suitable approach to address these problems can be the use of encapsulation supports which may allow FFAs to maintain their properties and increase stability against external agents.…”

Section: Introductionmentioning

confidence: 99%

Bactericidal activity of caprylic acid entrapped in mesoporous silica nanoparticles

et al. 2015

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acid -loaded nanoparticles showed a total inhibition of the growth within the 18.5-20 mM range for the tested bacteria, and therefore the antimicrobial activity was preserved. Transmission electron microscopy images revealed that bacteria treatment with the caprylic acid-loaded nanoparticles generated disruption of cell envelope and leakage of cytoplasmic content, which resulted in cell death. We believe that caprylic acid encapsulation in nanoparticles MCM-41 can provide an effective system for potential applications in food safety in the food industry due to the possible controlled release of fatty acid and the masking of its unpleasant organoleptic properties.

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Section: Introductionmentioning

confidence: 99%

Bactericidal activity of caprylic acid entrapped in mesoporous silica nanoparticles

et al. 2015

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“…Authors have demonstrated that OEO might be more effective against pathogens when used in combination with other natural compounds and technologies. Examples of these combinations include OEO and N,O-carboxymethyl chitosan [57], caprylic acid and vacuum packaging (VP) [58], VP [59] and MAP [60][61][62]. These treatments might extend shelf life of up to 8 days in different types of raw and cooked meat [59][60][61].…”

Section: Antimicrobial Effects In Packaged Raw Meatmentioning

confidence: 99%

“…These treatments might extend shelf life of up to 8 days in different types of raw and cooked meat [59][60][61]. The treatments also control the growth of Gram-positive and Gram-negative bacteria, and pathogens, such as L. monocytogenes and Salmonella typhimurium [58,59,61,62]. The minimum inhibitory concentration for OEO against S. enteritidis has been reported as 3.90 μl/ml [63].…”

Section: Antimicrobial Effects In Packaged Raw Meatmentioning

confidence: 99%

Oregano Essential Oil in Animal Production

Alarcón-Rojo¹,

Janacua-Vidales²,

Monterrubio³

2017

Active Ingredients From Aromatic and Medicinal Plants

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There is an increasing interest in the use of natural additives in food production such as the use of phytogenic feed additives especially for use in swine and poultry. Essential oils are a natural alternative that can be used in animal feed due to their potential health benefits, improved performance and meat production. Oregano essential oil minimises meat downgrading due to transport stress or the modification of the ruminal microorganisms. This review suggested a promising development of food natural preservative against spoilage microorganisms in food systems by the use of oregano essential oil. The addition of oregano essential oil is a good way of preserving meat and could replace the synthetic antioxidants. Moreover, oregano oil and modified atmosphere packaging exhibit an additive preservation effect in fresh meat. Oregano essential oil is effective for controlling the growth of microorganisms. However, for meat quality, special attention should be put on the optimal oregano essential oil dose and meat handling to control or improve the physical, chemical and sensory properties of meat.

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“…This property allows the incorporation of CA-loaded nanoparticles into matrices were the final flavor or taste is important (Hulankova et al, 2013) or into matrixes where CA could interact with food constituents dismissing its antimicrobial activity (Kabara et al, 1972). …”

Section: Antimicrobial Activity Of Ca-loaded N1 Nanoparticlesmentioning

confidence: 99%

“…in food has been reported (Chang et al, 2010;Choi et al, 2013;Jang & Rhee, 2009;Nair et al, 2004;Vasudevan et al, 2005). Despite such evidence, the application or supplementation of food products with CA has disadvantages for its sensorial properties, such as an unpleasant rancid-like smell and taste (Hulankova et al, 2013), and diminished antimicrobial activity due to interactions with food constituents (Kabara et al, 1972). A suitable approach to address these problems can be the use of encapsulation supports which may allow FFAs to maintain their properties and increase stability against external agents.…”

Section: Introductionmentioning

confidence: 99%

Use of silica supports for enhancing the stability of folates and developing antimicrobial agents

Rico¹

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Acknowledgements AgradecimientosLlegados a este punto me gustaría dar las gracias a todas las personas que me han ayudado de una forma u otra a la realización de esta tesis.A Jose por ofrecerme la oportunidad de hacer la tesis en su grupo de investigación, su apoyo y su total confianza. A Loles por su apoyo durante estos años resolviendo dudas sobre materiales y química. A Édgar por guiarme desde el primer momento que empecé a trabajar en esta línea de investigación, su amistad y su fundamental ayuda para la realización de esta tesis.A Ramón y Félix por su ayuda siempre que la he necesitado. A Isa y Ana por su acogida en el laboratorio desde el primer día y por su apoyo y consejo en todo momento. A Ana Jiménez y Amparo Quiles por su colaboración y acogida en sus laboratorios.A mis compañeros, o mejor dicho amigos, con los que he compartido esta etapa del doctorado. Gracias por hacer el trabajo más fácil, por vuestra amistad, risas, cenas, viajes y mucho más.A mis amigos por su apoyo y consuelo siempre, a pesar del paso del tiempo y la distancia que nos separa.A mi familia por estar siempre a mi lado. A mi hermana por ser mi referente y a mis padres por su preocupación y apoyo incondicional. Resumen ResumenLa presente tesis doctoral, que lleva por título "Uso de soportes de sílice para la mejora de la estabilidad de los folatos y el desarrollo de agentes antimicrobianos", se centra en el desarrollo y evaluación de nuevos sistemas inteligentes basados en el uso de nano-y micropartículas de sílice como soporte inorgánico para la encapsulación o inmovilización de dos tipos de compuestos de interés para la industria alimentaria: vitaminas y antimicrobianos.El primer capítulo muestra el efecto de la encapsulación de ácido fólico y 5-formiltretahidrofolato en micropartículas mesoporosas de sílice funcionalizadas con poliaminas sobre la bioaccessibilidad y estabilidad de ambos vitámeros. Por una parte, el uso de este soporte híbrido orgánico-inorgánico permite modular la liberación de la vitamina en función del pH del medio (inhibición de la liberación a pH ácido -estómago-y liberación controlada a pH neutro -intestino-) en sistemas in vitro. Así mismo, el soporte mesoporoso es capaz de proteger a la vitamina frente a la degradación tras la exposición a diversos agentes externos, como el pH, la temperatura o la luz. Además, la incorporación de ácido fólico encapsulado a zumos de frutas (manzana y naranja) ha permitido estudiar la capacidad moduladora y protectora del sistema de liberación en una matriz alimentaria real.Este estudio ha demostrado que el soporte funcionalizado con poliaminas no sólo es capaz de mantener el ácido fólico en el interior de los poros tras la incorporación a los zumos y modular correctamente la liberación del mismo tras la simulación de una digestión in vitro, sino que también es capaz de proteger la vitamina tras la simulación del procesado y almacenamiento de los zumos. Por tanto, el sistema de liberación propuesto puede ser una excelente alternativa a la fortificación directa para mantener ...

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Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef

Cited by 44 publications

References 28 publications

Bactericidal activity of caprylic acid entrapped in mesoporous silica nanoparticles

Bactericidal activity of caprylic acid entrapped in mesoporous silica nanoparticles

Oregano Essential Oil in Animal Production

Use of silica supports for enhancing the stability of folates and developing antimicrobial agents

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