Uso de óleos essenciais de especiarias para controle de coliformes em linguiça toscana
Autor(a) principal: | |
---|---|
Data de Publicação: | 2015 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/3409 |
Resumo: | The food products deterioration by pathogenic microorganisms is a major problem especially in meat industries. Escherichia coli is a facultative anaerobic bacteria of intestinal origin, and is a cause of concern in the meat industry. The use of essential oils as inhibitors of growth of spoilage and pathogenic microorganisms is a good natural choice contributing for the reduction of food deterioration. This study aimed to evaluate twenty (20) in vitro activities of E. coli strains retrieved from the collection of bacteria of Laboratório de Pesquisas Micológicas of the Universidade Federal de Santa Maria (UFSM). The microdilution methodology was applied following the M31-A3 technique protocols. Thymol and the essential oil of thyme (Thymus vulgaris), cinnamaldehyde and the essential oil of cinnamon (Cinnamomum zeylanicum), carvacrol and the essential oil of oregano (Origanum vulgare) were the main oils used along with their components. In these tests, the essential oils presented better results than its constituents. Besides, in vitro tests had been carried out with the same isolate in order to evaluate the antimicrobial activity of the thyme, cinnamon and oregano essential oils. The geometric means of the MIC (minimum inhibitory concentration) and MBC (minimal bactericidal concentration) for the essential oils of oregano, cinnamon and thyme did not show relevant differences (p > 0.05). Afterwards, the activities of these oils were evaluated against the growth of coliforms in the Toscana sausage mass. The samples (Toscana sausage mass added with the essential oils) to the concentrations of 8000 μg.ml-1 , 3200 μg.ml-1 , 400 μg.ml-1 , 200 μg.ml-1 , with the addition of the strain (Escherichia coli) 103 U C T 5 C 5 20 e 30 days using the 3M technique Petrifilm dish for counting the E.coli and coliforms (AOAC 991.14). During the 30 days storage of the Toscana sausage mass, there was a reduction in the counting of total coliforms and the thermotolerant coliforms with addition of essential oils in different concentration levels. The sensory analysis of the Toscana sausage added with the essential oils of cinnamon and oregano in the concentration of 200 μg.ml-1 and 400 μg.ml-1 were considered as acceptable by the consumers. |
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2016-03-082016-03-082015-07-17SANTURIO, Deise Flores. THE USE OF ESSENTIAL OILS EXTRACTED FROM SPICES IN ORDER TO CONTROL COLIFORMS IN TOSCANA SAUSAGE. 2015. 62 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015.http://repositorio.ufsm.br/handle/1/3409The food products deterioration by pathogenic microorganisms is a major problem especially in meat industries. Escherichia coli is a facultative anaerobic bacteria of intestinal origin, and is a cause of concern in the meat industry. The use of essential oils as inhibitors of growth of spoilage and pathogenic microorganisms is a good natural choice contributing for the reduction of food deterioration. This study aimed to evaluate twenty (20) in vitro activities of E. coli strains retrieved from the collection of bacteria of Laboratório de Pesquisas Micológicas of the Universidade Federal de Santa Maria (UFSM). The microdilution methodology was applied following the M31-A3 technique protocols. Thymol and the essential oil of thyme (Thymus vulgaris), cinnamaldehyde and the essential oil of cinnamon (Cinnamomum zeylanicum), carvacrol and the essential oil of oregano (Origanum vulgare) were the main oils used along with their components. In these tests, the essential oils presented better results than its constituents. Besides, in vitro tests had been carried out with the same isolate in order to evaluate the antimicrobial activity of the thyme, cinnamon and oregano essential oils. The geometric means of the MIC (minimum inhibitory concentration) and MBC (minimal bactericidal concentration) for the essential oils of oregano, cinnamon and thyme did not show relevant differences (p > 0.05). Afterwards, the activities of these oils were evaluated against the growth of coliforms in the Toscana sausage mass. The samples (Toscana sausage mass added with the essential oils) to the concentrations of 8000 μg.ml-1 , 3200 μg.ml-1 , 400 μg.ml-1 , 200 μg.ml-1 , with the addition of the strain (Escherichia coli) 103 U C T 5 C 5 20 e 30 days using the 3M technique Petrifilm dish for counting the E.coli and coliforms (AOAC 991.14). During the 30 days storage of the Toscana sausage mass, there was a reduction in the counting of total coliforms and the thermotolerant coliforms with addition of essential oils in different concentration levels. The sensory analysis of the Toscana sausage added with the essential oils of cinnamon and oregano in the concentration of 200 μg.ml-1 and 400 μg.ml-1 were considered as acceptable by the consumers.A deterioração de produtos alimentares, especialmente aqueles derivados de carne, por microrganismos patogênicos é um grande problema na indústria. Escherichia coli é uma bactéria anaeróbia facultativa de origem intestinal, e é um motivo de preocupação no setor de carnes. Neste contexto, os óleos essenciais com suas propriedades antimicrobianas, seriam uma forma natural de contribuírem com a redução da deterioração. Neste estudo avaliou-se a atividade antimicrobiana de óleos essenciais e seus componentes, in vitro, frente a 20 espécies de Escherichia coli de origem entérica, pertencente a coleção de bactérias do Laboratório de Pesquisas Micológicas da UFSM, usando a técnica de microdiluição de acordo com o protocolo M31-A3. O óleo essencial de tomilho (Thymus vulgaris), e timol, óleo essencial de canela (Cinnamomum zeylanicum), e cinamaldeído e óleo essencial de orégano (Origanum vulgare) e carvacrol, foram os óleos essenciais e seus componentes majoritários utilizados. Nestes testes, os óleos essenciais apresentaram melhores resultados em relação aos seus respectivos compostos. As médias geométricas de CIMs (concentrações inibitórias mínimas) e CBMs (concentrações bactericidas mínimas) para os óleos essenciais de orégano, canela e tomilho não evidenciaram diferença significativa (p > 0,05). Ainda avaliou-se a atividade antimicrobiana dos mesmos, nas concentrações de 8000 μg.ml-1, 3200 μg.ml-1 , 400 μg.ml-1 , 200 μg.ml-1 adicionados em massa de linguiça Toscana , inoculada com Escherichia coli ATCC 25922 (10³ UFC. ml-1 ). Aa análises foram realizadas no período de 0, 10, 15, 20 e 30 dias, usando a técnica 3M Petrifilm placa para contagem de E.coli e coliformes (AOAC 991.14). Nos 30 dias de armazenamento da massa de linguiça Toscana, houve uma redução na contagem de coliformes totais e coliformes termotolerantes com adição dos óleos essenciais em diferentes concentrações. Os óleos essenciais de canela e tomilho foram eficientes no controle de coliformes a partir da concentração de 1600 μg.ml-1, enquanto que o óleo essencial de orégano foi eficiente desde a concentração de 200 μg.ml-1 A análise sensorial demonstrou que a linguiça Toscana adicionada do óleo essencial de canela e óleo essencial de orégano nas concentrações de 200 μg.ml-1 e 400 μg.ml-1, foi considerada aceitável pelos consumidores.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosÓleos essenciaisEscherichia coliLinguiçaAntimicrobianoAlimentosEssential oilsEscherichia coliSausageAntimicrobialFoodCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSUso de óleos essenciais de especiarias para controle de coliformes em linguiça toscanaThe use of essential oils extracted from spices in order to control coliforms in toscana sausageinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisFries, Leadir Lucy Martinshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781614A3Moreira, Cleci Menezeshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798637U7Zanette, Régis Adrielhttp://lattes.cnpq.br/3166371422900794Loreto, érico Silva dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4713905Z8Alves, Sydney Hartzhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4780857U6http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4234120E6Santurio, Deise Flores500700000006400300300300300300300ec7c52cc-9b7b-4fd1-ba48-c63e528660254a3c1f8d-15eb-4718-98a8-3769ecfd148a42b89fc7-1153-4da6-b5b3-8f2f688fad006048a89f-042e-4113-8337-10f2648d154b4873446f-c73b-4a20-a09a-7bdd83da9aed84b161a9-565b-45c2-9b62-dfd4be4b3f15info:eu-repo/semantics/openAccessreponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALSANTURIO, DEISE FLORES.pdfapplication/pdf2127128http://repositorio.ufsm.br/bitstream/1/3409/1/SANTURIO%2c%20DEISE%20FLORES.pdff1c7a64722c2161150a5a0d8886218faMD51TEXTSANTURIO, DEISE FLORES.pdf.txtSANTURIO, DEISE FLORES.pdf.txtExtracted texttext/plain101946http://repositorio.ufsm.br/bitstream/1/3409/2/SANTURIO%2c%20DEISE%20FLORES.pdf.txt8006d8ff96a01a19f259b86c9adcd59cMD52THUMBNAILSANTURIO, DEISE FLORES.pdf.jpgSANTURIO, DEISE FLORES.pdf.jpgIM Thumbnailimage/jpeg4636http://repositorio.ufsm.br/bitstream/1/3409/3/SANTURIO%2c%20DEISE%20FLORES.pdf.jpgdd1ac4fc41b34b51415646e34bafb16bMD531/34092022-01-07 10:06:16.704oai:repositorio.ufsm.br:1/3409Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestouvidoria@ufsm.bropendoar:39132022-01-07T13:06:16Repositório Institucional Manancial UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Uso de óleos essenciais de especiarias para controle de coliformes em linguiça toscana |
dc.title.alternative.eng.fl_str_mv |
The use of essential oils extracted from spices in order to control coliforms in toscana sausage |
title |
Uso de óleos essenciais de especiarias para controle de coliformes em linguiça toscana |
spellingShingle |
Uso de óleos essenciais de especiarias para controle de coliformes em linguiça toscana Santurio, Deise Flores Óleos essenciais Escherichia coli Linguiça Antimicrobiano Alimentos Essential oils Escherichia coli Sausage Antimicrobial Food CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Uso de óleos essenciais de especiarias para controle de coliformes em linguiça toscana |
title_full |
Uso de óleos essenciais de especiarias para controle de coliformes em linguiça toscana |
title_fullStr |
Uso de óleos essenciais de especiarias para controle de coliformes em linguiça toscana |
title_full_unstemmed |
Uso de óleos essenciais de especiarias para controle de coliformes em linguiça toscana |
title_sort |
Uso de óleos essenciais de especiarias para controle de coliformes em linguiça toscana |
author |
Santurio, Deise Flores |
author_facet |
Santurio, Deise Flores |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Fries, Leadir Lucy Martins |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781614A3 |
dc.contributor.referee1.fl_str_mv |
Moreira, Cleci Menezes |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4798637U7 |
dc.contributor.referee2.fl_str_mv |
Zanette, Régis Adriel |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/3166371422900794 |
dc.contributor.referee3.fl_str_mv |
Loreto, érico Silva de |
dc.contributor.referee3Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4713905Z8 |
dc.contributor.referee4.fl_str_mv |
Alves, Sydney Hartz |
dc.contributor.referee4Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4780857U6 |
dc.contributor.authorLattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4234120E6 |
dc.contributor.author.fl_str_mv |
Santurio, Deise Flores |
contributor_str_mv |
Fries, Leadir Lucy Martins Moreira, Cleci Menezes Zanette, Régis Adriel Loreto, érico Silva de Alves, Sydney Hartz |
dc.subject.por.fl_str_mv |
Óleos essenciais Escherichia coli Linguiça Antimicrobiano Alimentos |
topic |
Óleos essenciais Escherichia coli Linguiça Antimicrobiano Alimentos Essential oils Escherichia coli Sausage Antimicrobial Food CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Essential oils Escherichia coli Sausage Antimicrobial Food |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The food products deterioration by pathogenic microorganisms is a major problem especially in meat industries. Escherichia coli is a facultative anaerobic bacteria of intestinal origin, and is a cause of concern in the meat industry. The use of essential oils as inhibitors of growth of spoilage and pathogenic microorganisms is a good natural choice contributing for the reduction of food deterioration. This study aimed to evaluate twenty (20) in vitro activities of E. coli strains retrieved from the collection of bacteria of Laboratório de Pesquisas Micológicas of the Universidade Federal de Santa Maria (UFSM). The microdilution methodology was applied following the M31-A3 technique protocols. Thymol and the essential oil of thyme (Thymus vulgaris), cinnamaldehyde and the essential oil of cinnamon (Cinnamomum zeylanicum), carvacrol and the essential oil of oregano (Origanum vulgare) were the main oils used along with their components. In these tests, the essential oils presented better results than its constituents. Besides, in vitro tests had been carried out with the same isolate in order to evaluate the antimicrobial activity of the thyme, cinnamon and oregano essential oils. The geometric means of the MIC (minimum inhibitory concentration) and MBC (minimal bactericidal concentration) for the essential oils of oregano, cinnamon and thyme did not show relevant differences (p > 0.05). Afterwards, the activities of these oils were evaluated against the growth of coliforms in the Toscana sausage mass. The samples (Toscana sausage mass added with the essential oils) to the concentrations of 8000 μg.ml-1 , 3200 μg.ml-1 , 400 μg.ml-1 , 200 μg.ml-1 , with the addition of the strain (Escherichia coli) 103 U C T 5 C 5 20 e 30 days using the 3M technique Petrifilm dish for counting the E.coli and coliforms (AOAC 991.14). During the 30 days storage of the Toscana sausage mass, there was a reduction in the counting of total coliforms and the thermotolerant coliforms with addition of essential oils in different concentration levels. The sensory analysis of the Toscana sausage added with the essential oils of cinnamon and oregano in the concentration of 200 μg.ml-1 and 400 μg.ml-1 were considered as acceptable by the consumers. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-07-17 |
dc.date.accessioned.fl_str_mv |
2016-03-08 |
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2016-03-08 |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/doctoralThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
SANTURIO, Deise Flores. THE USE OF ESSENTIAL OILS EXTRACTED FROM SPICES IN ORDER TO CONTROL COLIFORMS IN TOSCANA SAUSAGE. 2015. 62 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/3409 |
identifier_str_mv |
SANTURIO, Deise Flores. THE USE OF ESSENTIAL OILS EXTRACTED FROM SPICES IN ORDER TO CONTROL COLIFORMS IN TOSCANA SAUSAGE. 2015. 62 f. Tese (Doutorado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2015. |
url |
http://repositorio.ufsm.br/handle/1/3409 |
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por |
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por |
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500700000006 |
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Universidade Federal de Santa Maria |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
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BR |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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