Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella

Detalhes bibliográficos
Autor(a) principal: Martins, Heloísa Helena de Abreu
Data de Publicação: 2021
Outros Autores: Simões, Luara Aparecida, Isidoro, Silas Rodrigo, Nascimento, Sabrina de Souza, Alcântara, João Paulo, 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/1/49935
Resumo: The aim of this study was to evaluate the antimicrobial effect of the essential oils of cinnamon, cardamom, clove, oregano, and thyme and their synergism on vegetative cells and endospores of Clostridium perfringens type A inoculated in meat sausage (mortadella), as well as the influence of blends on the color, and lipid oxidation through the determination of thiobarbituric acid reactive substances (TBARS index). The anticlostridial action of the oil blends was established. The two added oil blends (Treat. 1: oregano, clove, and thyme; Treat. 2: oregano, clove, and cinnamon) in combination with reduced nitrite content (75 ppm) promoted a lower growth of C. perfringens in mortadella stored at 15 °C for 21 days in comparison to treatments containing only 75 ppm of nitrite. The essential oil blends showed antioxidant action and did not alter food color, thus possessing potential application as a preservative for the meat products industry.
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spelling Preservative of essential oil blends: control of Clostridium perfringens type A in mortadellaEndosporesResidual nitriteNatural antimicrobialAntioxidant activityÓleos essenciaisEndósporosNitrito residualAtividade antioxidanteAntimicrobiano naturalProdutos cárneosThe aim of this study was to evaluate the antimicrobial effect of the essential oils of cinnamon, cardamom, clove, oregano, and thyme and their synergism on vegetative cells and endospores of Clostridium perfringens type A inoculated in meat sausage (mortadella), as well as the influence of blends on the color, and lipid oxidation through the determination of thiobarbituric acid reactive substances (TBARS index). The anticlostridial action of the oil blends was established. The two added oil blends (Treat. 1: oregano, clove, and thyme; Treat. 2: oregano, clove, and cinnamon) in combination with reduced nitrite content (75 ppm) promoted a lower growth of C. perfringens in mortadella stored at 15 °C for 21 days in comparison to treatments containing only 75 ppm of nitrite. The essential oil blends showed antioxidant action and did not alter food color, thus possessing potential application as a preservative for the meat products industry.Instituto de Tecnologia do Paraná - Tecpar2022-05-13T18:49:29Z2022-05-13T18:49:29Z2021-10info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMARTINS, H. H. de A. et al. Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella. Brazilian Archives of Biology and Technology, Curitiba, v. 64, e21200106, 2021. DOI: https://doi.org/10.1590/1678-4324-2021200106.http://repositorio.ufla.br/jspui/handle/1/49935Brazilian Archives of Biology and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessMartins, Heloísa Helena de AbreuSimões, Luara AparecidaIsidoro, Silas RodrigoNascimento, Sabrina de SouzaAlcântara, João PauloRamos, Eduardo MendesPiccoli, Roberta Hilsdorfeng2022-05-13T18:49:51Zoai:localhost:1/49935Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2022-05-13T18:49:51Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella
title Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella
spellingShingle Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella
Martins, Heloísa Helena de Abreu
Endospores
Residual nitrite
Natural antimicrobial
Antioxidant activity
Óleos essenciais
Endósporos
Nitrito residual
Atividade antioxidante
Antimicrobiano natural
Produtos cárneos
title_short Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella
title_full Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella
title_fullStr Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella
title_full_unstemmed Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella
title_sort Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella
author Martins, Heloísa Helena de Abreu
author_facet Martins, Heloísa Helena de Abreu
Simões, Luara Aparecida
Isidoro, Silas Rodrigo
Nascimento, Sabrina de Souza
Alcântara, João Paulo
Ramos, Eduardo Mendes
Piccoli, Roberta Hilsdorf
author_role author
author2 Simões, Luara Aparecida
Isidoro, Silas Rodrigo
Nascimento, Sabrina de Souza
Alcântara, João Paulo
Ramos, Eduardo Mendes
Piccoli, Roberta Hilsdorf
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Martins, Heloísa Helena de Abreu
Simões, Luara Aparecida
Isidoro, Silas Rodrigo
Nascimento, Sabrina de Souza
Alcântara, João Paulo
Ramos, Eduardo Mendes
Piccoli, Roberta Hilsdorf
dc.subject.por.fl_str_mv Endospores
Residual nitrite
Natural antimicrobial
Antioxidant activity
Óleos essenciais
Endósporos
Nitrito residual
Atividade antioxidante
Antimicrobiano natural
Produtos cárneos
topic Endospores
Residual nitrite
Natural antimicrobial
Antioxidant activity
Óleos essenciais
Endósporos
Nitrito residual
Atividade antioxidante
Antimicrobiano natural
Produtos cárneos
description The aim of this study was to evaluate the antimicrobial effect of the essential oils of cinnamon, cardamom, clove, oregano, and thyme and their synergism on vegetative cells and endospores of Clostridium perfringens type A inoculated in meat sausage (mortadella), as well as the influence of blends on the color, and lipid oxidation through the determination of thiobarbituric acid reactive substances (TBARS index). The anticlostridial action of the oil blends was established. The two added oil blends (Treat. 1: oregano, clove, and thyme; Treat. 2: oregano, clove, and cinnamon) in combination with reduced nitrite content (75 ppm) promoted a lower growth of C. perfringens in mortadella stored at 15 °C for 21 days in comparison to treatments containing only 75 ppm of nitrite. The essential oil blends showed antioxidant action and did not alter food color, thus possessing potential application as a preservative for the meat products industry.
publishDate 2021
dc.date.none.fl_str_mv 2021-10
2022-05-13T18:49:29Z
2022-05-13T18:49:29Z
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 MARTINS, H. H. de A. et al. Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella. Brazilian Archives of Biology and Technology, Curitiba, v. 64, e21200106, 2021. DOI: https://doi.org/10.1590/1678-4324-2021200106.
http://repositorio.ufla.br/jspui/handle/1/49935
identifier_str_mv MARTINS, H. H. de A. et al. Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella. Brazilian Archives of Biology and Technology, Curitiba, v. 64, e21200106, 2021. DOI: https://doi.org/10.1590/1678-4324-2021200106.
url http://repositorio.ufla.br/jspui/handle/1/49935
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology
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
_version_ 1815439107640262656

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