Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modelling
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/23422 |
Resumo: | This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). The growing intention to replace chemical food preservatives with plant-based antimicrobials that pose lower risks to human health has produced numerous studies describing the bactericidal properties of biopreservatives such as essential oils (EOs) in a variety of products, including cheese. This study aimed to perform a meta-analysis of literature data that could summarize the inactivation of Escherichia coli in cheese achieved by added EOs; and compare its inhibitory effectiveness by application method, antimicrobial concentration, and specific antimicrobials. After a systematic review, 362 observations on log reduction data and study characteristics were extracted from 16 studies. The meta-regression model suggested that pathogenic E. coli is more resistant to EO action than the non-pathogenic type (p 0.0001), although in both cases the higher the EO dose, the greater the mean log reduction achieved (p 0.0001). It also showed that, among the factual application methods, EOs’ incorporation in films render a steadier inactivation (p 0.0001) than when directly applied to milk or smeared on cheese surface. Lemon balm, sage, shallot, and anise EOs showed the best inhibitory outcomes against the pathogen. The model also revealed the inadequacy of inoculating antimicrobials in cheese purposely grated for performing challenge studies, as this non-realistic application overestimates (p 0.0001) the inhibitory effects of EOs. |
id |
RCAP_e59f22bc4e3da28a7b382658a6924034 |
---|---|
oai_identifier_str |
oai:bibliotecadigital.ipb.pt:10198/23422 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modellingAntimicrobialsBiopreservationDairyMeta-analysisMixed-effects modelThis article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). The growing intention to replace chemical food preservatives with plant-based antimicrobials that pose lower risks to human health has produced numerous studies describing the bactericidal properties of biopreservatives such as essential oils (EOs) in a variety of products, including cheese. This study aimed to perform a meta-analysis of literature data that could summarize the inactivation of Escherichia coli in cheese achieved by added EOs; and compare its inhibitory effectiveness by application method, antimicrobial concentration, and specific antimicrobials. After a systematic review, 362 observations on log reduction data and study characteristics were extracted from 16 studies. The meta-regression model suggested that pathogenic E. coli is more resistant to EO action than the non-pathogenic type (p 0.0001), although in both cases the higher the EO dose, the greater the mean log reduction achieved (p 0.0001). It also showed that, among the factual application methods, EOs’ incorporation in films render a steadier inactivation (p 0.0001) than when directly applied to milk or smeared on cheese surface. Lemon balm, sage, shallot, and anise EOs showed the best inhibitory outcomes against the pathogen. The model also revealed the inadequacy of inoculating antimicrobials in cheese purposely grated for performing challenge studies, as this non-realistic application overestimates (p 0.0001) the inhibitory effects of EOs.The authors are grateful to EU PRIMA programme and the Portuguese Foundation for Science and Technology (FCT) for funding the ArtiSaneFood project (PRIMA/0001/2018). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Acknowledgments: The authors are grateful to FCT for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). Nunes Silva wishes to acknowledge the financial support provided by FCT through the PhD grant SFRH/BD/137801/2018. Gonzales-Barron acknowledges the national funding by FCT, P.I., through the Institutional Scientific Employment Programme contract.Biblioteca Digital do IPBSilva, Beatriz NunesCadavez, VascoTeixeira, JoséGonzales-Barron, Ursula2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/23422engSilva, Beatriz Nunes; Cadavez, Vasco; Teixeira, José António; Gonzales-Barron, Ursula (2020). Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modelling. Foods. ISSN 2304-8158. 9:6, p. 1-1510.3390/FOODS9060716info: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:RCAAP2023-11-21T10:52:22Zoai:bibliotecadigital.ipb.pt:10198/23422Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:14:25.169931Repositório 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 |
Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modelling |
title |
Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modelling |
spellingShingle |
Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modelling Silva, Beatriz Nunes Antimicrobials Biopreservation Dairy Meta-analysis Mixed-effects model |
title_short |
Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modelling |
title_full |
Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modelling |
title_fullStr |
Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modelling |
title_full_unstemmed |
Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modelling |
title_sort |
Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modelling |
author |
Silva, Beatriz Nunes |
author_facet |
Silva, Beatriz Nunes Cadavez, Vasco Teixeira, José Gonzales-Barron, Ursula |
author_role |
author |
author2 |
Cadavez, Vasco Teixeira, José Gonzales-Barron, Ursula |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Silva, Beatriz Nunes Cadavez, Vasco Teixeira, José Gonzales-Barron, Ursula |
dc.subject.por.fl_str_mv |
Antimicrobials Biopreservation Dairy Meta-analysis Mixed-effects model |
topic |
Antimicrobials Biopreservation Dairy Meta-analysis Mixed-effects model |
description |
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). The growing intention to replace chemical food preservatives with plant-based antimicrobials that pose lower risks to human health has produced numerous studies describing the bactericidal properties of biopreservatives such as essential oils (EOs) in a variety of products, including cheese. This study aimed to perform a meta-analysis of literature data that could summarize the inactivation of Escherichia coli in cheese achieved by added EOs; and compare its inhibitory effectiveness by application method, antimicrobial concentration, and specific antimicrobials. After a systematic review, 362 observations on log reduction data and study characteristics were extracted from 16 studies. The meta-regression model suggested that pathogenic E. coli is more resistant to EO action than the non-pathogenic type (p 0.0001), although in both cases the higher the EO dose, the greater the mean log reduction achieved (p 0.0001). It also showed that, among the factual application methods, EOs’ incorporation in films render a steadier inactivation (p 0.0001) than when directly applied to milk or smeared on cheese surface. Lemon balm, sage, shallot, and anise EOs showed the best inhibitory outcomes against the pathogen. The model also revealed the inadequacy of inoculating antimicrobials in cheese purposely grated for performing challenge studies, as this non-realistic application overestimates (p 0.0001) the inhibitory effects of EOs. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2020 2020-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/23422 |
url |
http://hdl.handle.net/10198/23422 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Silva, Beatriz Nunes; Cadavez, Vasco; Teixeira, José António; Gonzales-Barron, Ursula (2020). Effects of essential oils on escherichia coli inactivation in cheese as described by meta-regression modelling. Foods. ISSN 2304-8158. 9:6, p. 1-15 10.3390/FOODS9060716 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799135423359877120 |