Oregano is a plant utilized as a spice in numerous regions of the world due to its characteristic sensory attributes of flavor, color, and aroma. The use of oregano. This study evaluated growth patterns of Mexican oregano (Lippia berlandieri) under salt stress and tested the hypothesis that this species is salt tolerant. J Food Prot. Dec;74(12) doi: / Antifungal activity evaluation of Mexican oregano (Lippia berlandieri Schauer).
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The main advantage of using EOs in a polymer matrix coating is a slow diffusion of the antimicrobial agent, leaving high concentrations of the active compound in contact with the food surface where contamination has occurred or is likely to occur, for a long period [ 20 ]. Films were made according to the Bertuzzi et al. Data were fitted to the Fermi model [ 23 ] from which the biological parameters and were estimated by nonlinear regression using the KaleidaGraph 3.
MOEO chemical analysis showed that the two major compounds were thymol 2.
Carvacrol 5-isopropylmethylphenol and thymol 2-isopropylmethylphenol are the major components of the essential oils of some species belonging to the Lamiaceae family including oregano, and these are phenolic compounds; isomers of monoterpenes exhibit significant antimicrobial activity in vitro [ 67 ]. Essential oils also have the additional effect of maintaining the quality of the food during storage, including sensorial, nutritional, and functional properties [ 45 ].
Then, sorbitol Aldrich Chemical Co. Inhibition curves were fitted to the Fermi model. To receive news and publication updates for Journal of Food Quality, enter your email address in the box below.
Researchers around the world are investigating the use of essential oils to protect food from microbial growth. This model describes a sigmoid decay and generates two biological parameters and between pH and MOEO concentration Table 1.
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Listeria monocytogenes and Staphylococcus aureus Fermi model biological parameters values at different concentrations of Mexican oregano Lippia berlandieri Schauer essential oil and pH values added to CMC and starch edible films. Antimicrobial assay was performed. San Claudio, Ciudad Universitaria, Col.
The data used to support the findings of this study liplia available from the corresponding author upon request. In this case, two main components of MOEO are thymol and carvacrol whose pH dissociation values are acidic 4. Among them, carboxymethyl cellulose CMC and starch S berlandieir the most widespread and economic biomaterials.
Significant differences were found in and berlandiieri. Moreover, the Fermi model can explain and predict microbial reduction in all tested pathogens and is suitable to describe inactivation in similar matrices and under different operating conditions in the future [ 26 ].
MOEO was incorporated at 0.
Consortium of Intermountain Herbaria – Lippia berlandieri
Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic effect against two important food-borne pathogens. The obtained spectra were compared with the respective mass spectra of pure compounds and with the mass profile of the same compounds available from the US National Institute of Standard Technology NIST library. Moreover, these authors pointed out that EO effectiveness is influenced by the sensitivity of the microorganism.
Therefore, CMC releases more active compounds. Microbial modeling allows estimating the effects of key intrinsic factors such as pH on CMC and starch edible films added with MOEO, showing a synergistic effect between EO concentration and pH, so these films might have the potential to inhibit the surface growth of pathogenic microorganisms in food by being suitable carriers of EO in different food applications.
Edible Film Preparation Films were made according to the Bertuzzi et al. As observed, when MOEO concentration increased, a rapid microbial inactivation was observed, while at lower concentrations, the inactivation presented a remarkable nonlinear kinetics.
Moreover, it can be observed that, for both kinds of edible films, pH values of 5 and 6 are more effective than 7. Therefore, future investigations should be conducted for the application of CMC and starch as edible coatings with MOEO in food to confirm their antibacterial effect and mechanical and sensory properties.
The difference between CMC and starch polymers is the release of the antimicrobial compounds mainly thymol and carvacrol present in MOEO.
Thus, adequate pH values can change the membrane permeability and disintegrate the outer membrane of Gram-negative bacteria releasing lipopolysaccharides. Table of Contents Alerts. Subscribe to Table of Contents Alerts.
Journal of Food Quality
Inhibition curves of Staphylococcus aureus at different concentrations liplia Mexican oregano Lippia berlandieri Schauer essential oil and pH values added to CMC a 0. In addition, its chemical, physical, and functional characteristics make them suitable to add essential oils EOs as antimicrobials [ 10 — 12 ]. One inconvenience of EO direct application on surfaces by dipping, powdering, or spraying is that antimicrobial compounds can be neutralized or diffuse rapidly from the surface into the product [ 30 berlanieri.