Edible coatings enriched with essential oils on apples impair the survival of bacterial pathogens through a simulated gastrointestinal system

Detalhes bibliográficos
Autor(a) principal: Vieira, Ana
Data de Publicação: 2019
Outros Autores: Guerreiro, Adriana, Antunes, Maria Dulce, Miguel, Maria, Faleiro, Maria Leonor
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/12468
Resumo: Edible coatings supplemented with essential oil components have been investigated to control spoilage microorganisms. In this study, the survival of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on apples treated with edible coatings based on sodium alginate (2%) (ECs) and supplemented with essential oil components, namely eugenol (Eug) at 0.2% or in combination with 0.1% (v/v) of Eug and citral (Cit) at 0.15% was determined. Both bacterial pathogens were exposed on apples treated with ECs supplemented with Eug or Eug + Cit and challenged with gastrointestinal fluids and their survival was examined. Both pathogens were able to survive on the surface of 'Bravo de Esmolfe' apple. The use of ECs in fresh-cut fruits impaired the survival of both bacterial populations over 72 h at 4 °C. The exposure of the pathogens on apples with ECs supplemented with Eug and Cit and challenged with gastrointestinal fluids significantly reduced their survival. This study evidences that the use of alginate edible coating enriched with Eug or the combination of Eug and Cit can contribute to the safer consumption of minimally processed fruits.
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spelling Edible coatings enriched with essential oils on apples impair the survival of bacterial pathogens through a simulated gastrointestinal systemApplesEdible coatingsFoodborne pathogensEdible coatings supplemented with essential oil components have been investigated to control spoilage microorganisms. In this study, the survival of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on apples treated with edible coatings based on sodium alginate (2%) (ECs) and supplemented with essential oil components, namely eugenol (Eug) at 0.2% or in combination with 0.1% (v/v) of Eug and citral (Cit) at 0.15% was determined. Both bacterial pathogens were exposed on apples treated with ECs supplemented with Eug or Eug + Cit and challenged with gastrointestinal fluids and their survival was examined. Both pathogens were able to survive on the surface of 'Bravo de Esmolfe' apple. The use of ECs in fresh-cut fruits impaired the survival of both bacterial populations over 72 h at 4 °C. The exposure of the pathogens on apples with ECs supplemented with Eug and Cit and challenged with gastrointestinal fluids significantly reduced their survival. This study evidences that the use of alginate edible coating enriched with Eug or the combination of Eug and Cit can contribute to the safer consumption of minimally processed fruits.Fundacao para a Ciencia e a Tecnologia (FCT) UID/BIM/04773/2013 CBMRMDPISapientiaVieira, AnaGuerreiro, AdrianaAntunes, Maria DulceMiguel, MariaFaleiro, Maria Leonor2019-04-11T08:36:32Z2019-022019-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/12468eng2304-815810.3390/foods8020057info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:24:26Zoai:sapientia.ualg.pt:10400.1/12468Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:03:49.153881Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Edible coatings enriched with essential oils on apples impair the survival of bacterial pathogens through a simulated gastrointestinal system
title Edible coatings enriched with essential oils on apples impair the survival of bacterial pathogens through a simulated gastrointestinal system
spellingShingle Edible coatings enriched with essential oils on apples impair the survival of bacterial pathogens through a simulated gastrointestinal system
Vieira, Ana
Apples
Edible coatings
Foodborne pathogens
title_short Edible coatings enriched with essential oils on apples impair the survival of bacterial pathogens through a simulated gastrointestinal system
title_full Edible coatings enriched with essential oils on apples impair the survival of bacterial pathogens through a simulated gastrointestinal system
title_fullStr Edible coatings enriched with essential oils on apples impair the survival of bacterial pathogens through a simulated gastrointestinal system
title_full_unstemmed Edible coatings enriched with essential oils on apples impair the survival of bacterial pathogens through a simulated gastrointestinal system
title_sort Edible coatings enriched with essential oils on apples impair the survival of bacterial pathogens through a simulated gastrointestinal system
author Vieira, Ana
author_facet Vieira, Ana
Guerreiro, Adriana
Antunes, Maria Dulce
Miguel, Maria
Faleiro, Maria Leonor
author_role author
author2 Guerreiro, Adriana
Antunes, Maria Dulce
Miguel, Maria
Faleiro, Maria Leonor
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Sapientia
dc.contributor.author.fl_str_mv Vieira, Ana
Guerreiro, Adriana
Antunes, Maria Dulce
Miguel, Maria
Faleiro, Maria Leonor
dc.subject.por.fl_str_mv Apples
Edible coatings
Foodborne pathogens
topic Apples
Edible coatings
Foodborne pathogens
description Edible coatings supplemented with essential oil components have been investigated to control spoilage microorganisms. In this study, the survival of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on apples treated with edible coatings based on sodium alginate (2%) (ECs) and supplemented with essential oil components, namely eugenol (Eug) at 0.2% or in combination with 0.1% (v/v) of Eug and citral (Cit) at 0.15% was determined. Both bacterial pathogens were exposed on apples treated with ECs supplemented with Eug or Eug + Cit and challenged with gastrointestinal fluids and their survival was examined. Both pathogens were able to survive on the surface of 'Bravo de Esmolfe' apple. The use of ECs in fresh-cut fruits impaired the survival of both bacterial populations over 72 h at 4 °C. The exposure of the pathogens on apples with ECs supplemented with Eug and Cit and challenged with gastrointestinal fluids significantly reduced their survival. This study evidences that the use of alginate edible coating enriched with Eug or the combination of Eug and Cit can contribute to the safer consumption of minimally processed fruits.
publishDate 2019
dc.date.none.fl_str_mv 2019-04-11T08:36:32Z
2019-02
2019-02-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.1/12468
url http://hdl.handle.net/10400.1/12468
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
10.3390/foods8020057
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