Microencapsulated Rosemary (<i>Rosmarinus officinalis</i>) Essential Oil as a Biopreservative in Minas Frescal Cheese

Fernandes, Regiane Victória de Barros; Guimarães, Isabela Costa; Ferreira, Christiane Lara Rodrigues; Botrel, Diego Alvarenga; Borges, Soraia Vilela; Souza, Amaury Paulo de

doi:10.1111/jfpp.12759

Cited by 52 publications

(34 citation statements)

References 45 publications

(56 reference statements)

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“…In both cases these loaded films were more effective (2-3 logs reduction) against mesophilic bacteria than for L. monocytogenes or S. aureus strains. Although several research works have reported the antimicrobial potential of EOs for extending the shelf life of different food products (Oussalah et al, 2004, Fernandes et al, 2017, Ahmed, Hiremath, & Jacob., 2016, a greater effect was found for the 10% LEO loaded NFbased coating, in which a bactericidal effect on undesired spoilage microorganisms for cheese was observed at the end of the storage period. A possible explanation for this would be related to a more sustained release of the bioactive compounds when the essential oil was nanoencapsulated…”

Section: Challenge Testmentioning

confidence: 99%

Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices

et al. 2020

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The aim of this work was to develop novel active edible electrospun coatings with antimicrobial properties through the encapsulation of essential oils (EOs) from two widely used spices (Laurus nobilis and Rosmarinus officinalis) for inactivating or reducing spoilage and pathogenic microorganisms. Firstly, EOs from dried leaves of both plants were obtained by hydrodistillation and their composition was analysed by Gas Chromatography-Mass Spectrometry (GC-MS). Interestingly, the main component in both extracts, probably as a consequence of the extraction conditions, was 1,8 cineole. Both EOs showed highest antimicrobial activity against Gram-positive than Gram-negative bacteria. Three different concentrations of the 1,8 cineole-rich EOs were incorporated within a zein matrix through electrospinning and solution properties, encapsulation yield, morphological and thermal stability of the edible coatings developed were evaluated. Then, the antibacterial efficiency of EOszein nanofibers (ZNF) films against Listeria monocytogenes, S. aureus and mesophilic bacteria counts (MBC) was compared with their counterparts prepared by casting (ZF) when applied directly on an inoculated side of cheese slices. EO obtained from Laurus nobilis showed higher antibacterial activity than Rosmarinus officinalis. The antibacterial effectiveness of the active films increased through storage time, showing a significant reduction of  2 logarithm units of L. monocytogenes and S. aureus as compared with the control samples, after 28 days at 4 ºC, using the highest content of 1,8 cineole-rich EOs and in films prepared by means of the electrospinning process. Interestingly, the growth of aerobic mesophilic bacteria was also inhibited in cheese slices coated with EOs-loaded ZNF based films.

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Section: Challenge Testmentioning

confidence: 99%

Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices

et al. 2020

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“…Campelo et al () stated that the encapsulation efficiency of lime essential oil microencapsulated into MD and whey protein was about 83%. These results showed that their encapsulation efficiency is lower than encapsulation efficiency obtained for the cinnamon essential oil microparticles in this study; the difference in encapsulation efficiency can be due to the variety of wall material and purity of essential oil encapsulated (Fernandes et al, ).…”

Section: Resultsmentioning

confidence: 58%

“…The nature of the barrier material is one of the significant attributes in the holding of volatile oils (de Barros Fernandes et al, ). GA is the most common and broadly applied component for entrapment volatiles due to its emulsifying characteristics and excellent retention of essential oils during spray‐drying (Fernandes et al, ). Nevertheless, this compound has limited access and a high cost.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray‐drying using mixture design

Shahidi‐Noghabi¹,

Molaveisi²

2019

J Food Process Engineering

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A simple centroid mixture design was used to optimize the ratio of the wall materials for the production of the cinnamon essential oil microcapsules by spray-drying. Gum Arabic (GA), maltodextrin (MD), and inulin (IN) were used as wall materials. Four parameters were evaluated as responses, containing the surface cinnamaldehyde, the encapsulation efficiency of cinnamaldehyde, the release of cinnamaldehyde (RC), and powder recovery (PR). The cinnamon essential oil was purely formed of cinnamaldehyde (about 99.96%), based on results obtained from the gas chromatography device. The multiple response optimization analysis showed that the optimum compound concentration for walls will be 27.87% wt/wt GA, 27.59% MD, and 44.53% IN. It can be concluded that the optimal compound was suitable to the RC in the mouth medium due to its Tg. The microscopy images of the optimal compound showed a smooth surface, spherical, and slight crack in the microparticles. Furthermore, the optimum compound improved the stability of antioxidant activity compared to the pure oil during 30 days storage. It was observed that the Fickian diffusion was the main mechanism involved in the release process of the microencapsulated cinnamon essential oil in the mouth medium.Practical Applications: In the food industry, the major aromatic components utilized are essential oils, synthetic flavoring agents, and natural oleoresin. The key constituent of cinnamon essential oil is cinnamaldehyde. Cinnamaldehyde is often used as a flavoring agent, but its importance as a natural antimicrobial, antioxidant, and antiseptic agent has recently been established. The knowledge of encapsulation techniques allows the control of the bioactive components, the release time, and the dosage of essential oil in the structure of the food. Moreover, the encapsulation of essential oils helps to reduce the oxidation of process by exposure to the environment, increasing the shelf life and the solubility. The results of this work lead to the use of flavored components for implementation in similar products, thereby improving their flavor.

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“…The enzymatic activity in foodstuffs result in some chemical reactions leading to food spoilage, thus making foods inedible or decreasing their qualities [91,92]. In addition to being an important health issue, which may sometimes lead to death, it may also yield great economic losses [93]. The World Health Organization reported that unsafe food resulted in illnesses in approximately two billion people throughout the world, and some of the cases were actually fatal [94].…”

Section: Food Applications Of Veronica Plants and Other Usesmentioning

confidence: 99%

Veronica Plants—Drifting from Farm to Traditional Healing, Food Application, and Phytopharmacology

Salehi

Shetty²,

et al. 2019

Molecules

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The Veronica genus, with more than 200 species, belongs to the Plantaginaceae family and is distributed over most of the Northern Hemisphere and in many parts of Southern Hemisphere. These plants are traditionally used in medicine for wound healing, in the treatment of rheumatism, and in different human diseases. This paper reviews the chemical composition of some valuable Veronica species, the possibilities Veronica extracts have in food preservation and as food ingredients, and their functional properties. Veronica species represent a valuable source of biological active secondary metabolites, including iridoid glycosides and phenolic compounds. In particular, due to presence of these phytochemicals, Veronica species exhibit a wide spectrum of biological activities, including antimicrobial and antioxidant. In fact, some studies suggest that some Veronica extracts can inhibit foodborne pathogens, such as Listeria monocytogenes, but only a few of them were performed in food systems. Moreover, anticancer, anti-inflammatory, and other bioactivities were reported in vitro and in vivo. The bioactivity of Veronica plants was demonstrated, but further studies in food systems and in humans are required.

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Microencapsulated Rosemary (Rosmarinus officinalis) Essential Oil as a Biopreservative in Minas Frescal Cheese

Cited by 52 publications

References 45 publications

Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices

Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices

Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray‐drying using mixture design

Veronica Plants—Drifting from Farm to Traditional Healing, Food Application, and Phytopharmacology

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