Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product

Detalhes bibliográficos
Autor(a) principal: Aleixo, Glécia de Cássia
Data de Publicação: 2022
Outros Autores: Silva, Monique Suela, Martins, Heloísa Helena de Abreu, Carvalho, Raquel Martino Bemfeito, Ramos, Eduardo Mendes, Piccoli, Roberta Hilsdorf
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/50718
Resumo: Mortadella is a widely consumed product due to its sensory characteristics, however, nitrite is used as a preservative and this synthetic additive has been linked to some diseases. In this sense, this study aimed to evaluate the antimicrobial effect of oregano and clove essential oils, besides the major compound carvacrol on Clostridium botulinum endospores inoculated in mortadella and the physicochemical effect of them on the product. The minimum sporicidal concentration of the essential oils and the major compound was determined by the broth microdilution method and the best results used to prepare the mortadellas containing 0 and 150 ppm of nitrite. All the evaluated treatments showed decrease of nitrite levels over time and lower lipid oxidation. The combinations of essential oils and carvacrol did not affect the mortadella color in the final product. In the mortadellas added of combinations of essential oils and of major compound there was reduction in the population of C. botulinum, whereas in mortadella without essential oils the antimicrobial effect was attributed only to the nitrite. The results are promising and suggest the use of clove and oregano essential oils together with carvacrol compound in meat sausages as a natural preservative and action against foodborne pathogens.
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spelling Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat productEfeito de óleos essenciais e composto majoritário sobre endósporos de Clostridium botulinum inoculados em produto cárneoEfecto de aceites essenciales y compuesto mayoritario sobre endosporos de Clostridium botulinum inoculados en producto cárnicoClostridium botulinumEndosporeEssential oilFoodborne pathogenMortadellaNatural preservativeConservante naturalEndósporoMortadelaÓleo essencialPatógeno alimentarMortadella is a widely consumed product due to its sensory characteristics, however, nitrite is used as a preservative and this synthetic additive has been linked to some diseases. In this sense, this study aimed to evaluate the antimicrobial effect of oregano and clove essential oils, besides the major compound carvacrol on Clostridium botulinum endospores inoculated in mortadella and the physicochemical effect of them on the product. The minimum sporicidal concentration of the essential oils and the major compound was determined by the broth microdilution method and the best results used to prepare the mortadellas containing 0 and 150 ppm of nitrite. All the evaluated treatments showed decrease of nitrite levels over time and lower lipid oxidation. The combinations of essential oils and carvacrol did not affect the mortadella color in the final product. In the mortadellas added of combinations of essential oils and of major compound there was reduction in the population of C. botulinum, whereas in mortadella without essential oils the antimicrobial effect was attributed only to the nitrite. The results are promising and suggest the use of clove and oregano essential oils together with carvacrol compound in meat sausages as a natural preservative and action against foodborne pathogens.Mortadela é um produto amplamente consumido devido suas carcterísticas sensoriais, entretanto, o nitrito utilizado como conservante e os aditivos sintéticos têm sido associados a certas doenças. Sendo assim, este estudo objetivou avaliar o efeito antimicrobiano dos óleos essenciais de orégano e cravo, juntamente com o composto majoritário carvacrol, sobre endósporos de Clostridium botulinum inoculados em mortadela, bem como o efeito físico-químico deles sobre o produto. A concentração mínima esporicida dos óleos essenciais e do composto majoritário foi determinada pelo método de microdiluição em caldo e os melhores resultados utilizados para o preparo das mortadelas contendo 0 e 150 ppm de nitrito. Todos os tratamentos avaliados mostraram diminuição nos níveis de nitrito ao longo do tempo e redução da oxidação lipídica. A combinação de óleos essenciais e carvacrol não afetou a cor da mortadela no produto final. Nas mortadelas adicionadas das combinações de óleos essenciais e do componente majoritário houveram redução da população de C. botulinum, no entanto em mortadelas sem óleos essenciais o efeito antimicrobiano foi atribuído apenas ao nitrito. Os resultados são promissores e sugerem o uso dos óleos essenciais de cravo e orégano juntamente com o carvacrol em embutidos cárneos como conservantes naturais e contra patógenos veiculados por alimentos.CDRR Editors2022-07-25T19:50:19Z2022-07-25T19:50:19Z2022-05info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfALEIXO, G. de C. et al. Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product. Research, Society and Development, Vargem Grande Paulista, v. 11, n. 7, e38811729854, 2022. DOI: 10.33448/rsd-v11i7.29854.http://repositorio.ufla.br/jspui/handle/1/50718Research, Society and Developmentreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessAleixo, Glécia de CássiaSilva, Monique SuelaMartins, Heloísa Helena de AbreuCarvalho, Raquel Martino BemfeitoRamos, Eduardo MendesPiccoli, Roberta Hilsdorfeng2022-07-25T19:50:38Zoai:localhost:1/50718Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2022-07-25T19:50:38Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product
Efeito de óleos essenciais e composto majoritário sobre endósporos de Clostridium botulinum inoculados em produto cárneo
Efecto de aceites essenciales y compuesto mayoritario sobre endosporos de Clostridium botulinum inoculados en producto cárnico
title Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product
spellingShingle Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product
Aleixo, Glécia de Cássia
Clostridium botulinum
Endospore
Essential oil
Foodborne pathogen
Mortadella
Natural preservative
Conservante natural
Endósporo
Mortadela
Óleo essencial
Patógeno alimentar
title_short Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product
title_full Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product
title_fullStr Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product
title_full_unstemmed Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product
title_sort Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product
author Aleixo, Glécia de Cássia
author_facet Aleixo, Glécia de Cássia
Silva, Monique Suela
Martins, Heloísa Helena de Abreu
Carvalho, Raquel Martino Bemfeito
Ramos, Eduardo Mendes
Piccoli, Roberta Hilsdorf
author_role author
author2 Silva, Monique Suela
Martins, Heloísa Helena de Abreu
Carvalho, Raquel Martino Bemfeito
Ramos, Eduardo Mendes
Piccoli, Roberta Hilsdorf
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Aleixo, Glécia de Cássia
Silva, Monique Suela
Martins, Heloísa Helena de Abreu
Carvalho, Raquel Martino Bemfeito
Ramos, Eduardo Mendes
Piccoli, Roberta Hilsdorf
dc.subject.por.fl_str_mv Clostridium botulinum
Endospore
Essential oil
Foodborne pathogen
Mortadella
Natural preservative
Conservante natural
Endósporo
Mortadela
Óleo essencial
Patógeno alimentar
topic Clostridium botulinum
Endospore
Essential oil
Foodborne pathogen
Mortadella
Natural preservative
Conservante natural
Endósporo
Mortadela
Óleo essencial
Patógeno alimentar
description Mortadella is a widely consumed product due to its sensory characteristics, however, nitrite is used as a preservative and this synthetic additive has been linked to some diseases. In this sense, this study aimed to evaluate the antimicrobial effect of oregano and clove essential oils, besides the major compound carvacrol on Clostridium botulinum endospores inoculated in mortadella and the physicochemical effect of them on the product. The minimum sporicidal concentration of the essential oils and the major compound was determined by the broth microdilution method and the best results used to prepare the mortadellas containing 0 and 150 ppm of nitrite. All the evaluated treatments showed decrease of nitrite levels over time and lower lipid oxidation. The combinations of essential oils and carvacrol did not affect the mortadella color in the final product. In the mortadellas added of combinations of essential oils and of major compound there was reduction in the population of C. botulinum, whereas in mortadella without essential oils the antimicrobial effect was attributed only to the nitrite. The results are promising and suggest the use of clove and oregano essential oils together with carvacrol compound in meat sausages as a natural preservative and action against foodborne pathogens.
publishDate 2022
dc.date.none.fl_str_mv 2022-07-25T19:50:19Z
2022-07-25T19:50:19Z
2022-05
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 ALEIXO, G. de C. et al. Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product. Research, Society and Development, Vargem Grande Paulista, v. 11, n. 7, e38811729854, 2022. DOI: 10.33448/rsd-v11i7.29854.
http://repositorio.ufla.br/jspui/handle/1/50718
identifier_str_mv ALEIXO, G. de C. et al. Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product. Research, Society and Development, Vargem Grande Paulista, v. 11, n. 7, e38811729854, 2022. DOI: 10.33448/rsd-v11i7.29854.
url http://repositorio.ufla.br/jspui/handle/1/50718
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv CDRR Editors
publisher.none.fl_str_mv CDRR Editors
dc.source.none.fl_str_mv Research, Society and Development
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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