Effects of essential oils on Escherichia coli inactivation in cheese as described by meta-regression modelling

Detalhes bibliográficos
Autor(a) principal: Silva, Beatriz
Data de Publicação: 2020
Outros Autores: Cadavez, Vasco, Teixeira, J. A., Gonzales-Barron, Ursula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/65632
Resumo: 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.
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spelling Effects of essential oils on Escherichia coli inactivation in cheese as described by meta-regression modellingbiopreservationdairyantimicrobialsmixed-effects modelmeta-analysisScience & TechnologyThe 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.info:eu-repo/semantics/publishedVersionMDPIUniversidade do MinhoSilva, BeatrizCadavez, VascoTeixeira, J. A.Gonzales-Barron, Ursula2020-06-022020-06-02T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/65632engSilva, Beatriz; Cadavez, Vasco; Teixeira, José A.; Gonzales-Barron, Ursula, Effects of essential oils on Escherichia coli inactivation in cheese as described by meta-regression modelling. Foods, 9(6), 716, 20202304-815810.3390/foods9060716https://www.mdpi.com/journal/foodsinfo: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:RCAAP2023-07-21T12:37:14Zoai:repositorium.sdum.uminho.pt:1822/65632Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:33:30.539228Repositório 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
biopreservation
dairy
antimicrobials
mixed-effects model
meta-analysis
Science & Technology
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
author_facet Silva, Beatriz
Cadavez, Vasco
Teixeira, J. A.
Gonzales-Barron, Ursula
author_role author
author2 Cadavez, Vasco
Teixeira, J. A.
Gonzales-Barron, Ursula
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Silva, Beatriz
Cadavez, Vasco
Teixeira, J. A.
Gonzales-Barron, Ursula
dc.subject.por.fl_str_mv biopreservation
dairy
antimicrobials
mixed-effects model
meta-analysis
Science & Technology
topic biopreservation
dairy
antimicrobials
mixed-effects model
meta-analysis
Science & Technology
description 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 2020
dc.date.none.fl_str_mv 2020-06-02
2020-06-02T00:00:00Z
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/1822/65632
url http://hdl.handle.net/1822/65632
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Silva, Beatriz; Cadavez, Vasco; Teixeira, José A.; Gonzales-Barron, Ursula, Effects of essential oils on Escherichia coli inactivation in cheese as described by meta-regression modelling. Foods, 9(6), 716, 2020
2304-8158
10.3390/foods9060716
https://www.mdpi.com/journal/foods
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.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
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
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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