Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil

Detalhes bibliográficos
Autor(a) principal: Paganini, Camila Casagrande
Data de Publicação: 2021
Outros Autores: Laroque, Denise Adamoli, Carciofi, Bruno Augusto Mattar, Aragão, Gláucia Maria Falcão de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/23335
Resumo: This study aimed to apply cellulose acetate (CA) films incorporated with oregano essential oil (OEO) to inhibit bacteria growth associated with spoilage of meat products (Weissella viridescens (microaerophilic) and Pseudomonas fluorescens (aerobic)) and evaluate its effect on the shelf life of vacuum-packed sliced ham (VPSH). CA films were produced using acetone solvent, adding 25, 35, 50, or 75 mg of OEO per film. Antimicrobial activity and mechanical properties of films were determined. CA films in Petri dishes showed a better antimicrobial effect against W. viridescens than P. fluorescens. As VPSH, presents a microaerophilic environment, product shelf life was determined fitting Baranyi and Roberts’ model to W. viridescens’ growth experimental data, at 8 °C. OEO did not modify films’ mechanical properties. Application of the CA film with 75 mg of OEO decreased  value of W. viridescens, increased its  value, resulting in a ham` shelf-life increased by eight days, demonstrating excellent application potential.
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spelling Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oilProlongación de la vida útil de los productos cárnicos mediante una película antimicrobiana de acetato de celulosa incorporada con aceite esencial de oréganoAplicação de filme antimicrobiano de acetato de celulose incorporado com óleo essencial de orégano para aumento da vida útil de produtos cárneosWeisella viridescensPseudomonas fluorescensAntimicrobial packagingSpoilage bacteria.Weisella viridescensPseudomonas fluorescensEnvases antimicrobianosBacterias de deterioro.Weisella viridescensPseudomonas fluorescensEmbalagem antimicrobianaBactérias deteriorantes.This study aimed to apply cellulose acetate (CA) films incorporated with oregano essential oil (OEO) to inhibit bacteria growth associated with spoilage of meat products (Weissella viridescens (microaerophilic) and Pseudomonas fluorescens (aerobic)) and evaluate its effect on the shelf life of vacuum-packed sliced ham (VPSH). CA films were produced using acetone solvent, adding 25, 35, 50, or 75 mg of OEO per film. Antimicrobial activity and mechanical properties of films were determined. CA films in Petri dishes showed a better antimicrobial effect against W. viridescens than P. fluorescens. As VPSH, presents a microaerophilic environment, product shelf life was determined fitting Baranyi and Roberts’ model to W. viridescens’ growth experimental data, at 8 °C. OEO did not modify films’ mechanical properties. Application of the CA film with 75 mg of OEO decreased  value of W. viridescens, increased its  value, resulting in a ham` shelf-life increased by eight days, demonstrating excellent application potential.El objetivo del trabajo fue aplicar películas de acetato de celulosa (AC) incorporadas con aceite esencial de orégano (OEO) para inhibir el crecimiento de bacterias asociadas al deterioro de productos cárnicos (Weissella viridescens (microaerófila) y Pseudomonas fluorescens (aeróbica)) y evaluar su efecto sobre la vida útil del jamón lonchado al vacío (JLV). Las películas de AC se produjeron con disolvente de acetona, añadiendo 25, 35, 50 o 75 mg de OEO por película. Se determinó la actividad antimicrobiana en fase de vapor y las propiedades mecánicas de las películas. Las películas de AC por métodos de análisis de vapor en placas de Petri mostraron un mejor efecto antimicrobiano contra W. viridescens que contra P. fluorescens. Como la JLV presenta un entorno microaerófilo, la vida útil del producto se determinó ajustando el modelo de Baranyi y Roberts a los datos experimentales de crecimiento de W. viridescens a 8 °C. La OEO no modificó las propiedades mecánicas de las películas. La aplicación de la película de AC con 75 mg de OEO disminuyó el valor μmax de W. viridescens, incrementó su valor , resultando en un aumento de la vida útil del jamón de ocho días, demostrando un excelente potencial de aplicación.O objetivo do trabalho foi aplicar filmes de acetato de celulose (AC) incorporados com óleo essencial de orégano (OEO) para inibir o crescimento de bactérias associadas à deterioração de produtos cárneos (Weissella viridescens (microaerofílica) e Pseudomonas fluorescens (aeróbia)) e avaliar seu efeito na vida de útil de presunto fatiado embalado a vácuo (PFEV). Os filmes AC foram produzidos usando solvente acetona, adicionando 25, 35, 50 ou 75 mg de OEO por filme. A atividade antimicrobiana em fase vapor e as propriedades mecânicas dos filmes foram determinadas. Os filmes de AC por meio do métodos de análise de vapor de óleo em placas de Petri mostraram melhor efeito antimicrobiano contra W. viridescens do que P. fluorescens. Como o PFEV apresenta um ambiente microaerofílico, a vida útil do produto foi determinada ajustando o modelo de Baranyi e Roberts aos dados experimentais de crescimento de W. viridescens, a 8 °C. O OEO não modificou as propriedades mecânicas dos filmes. A aplicação do filme AC com 75 mg de OEO diminuiu o valor da  de W. viridescens e aumentou o valor da , resultando em um aumento da vida útil do presunto em oito dias, demonstrando excelente potencial de aplicação.Research, Society and Development2021-12-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2333510.33448/rsd-v10i16.23335Research, Society and Development; Vol. 10 No. 16; e271101623335Research, Society and Development; Vol. 10 Núm. 16; e271101623335Research, Society and Development; v. 10 n. 16; e2711016233352525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/23335/20923Copyright (c) 2021 Camila Casagrande Paganini; Denise Adamoli Laroque; Bruno Augusto Mattar Carciofi; Gláucia Maria Falcão de Aragãohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPaganini, Camila Casagrande Laroque, Denise Adamoli Carciofi, Bruno Augusto Mattar Aragão, Gláucia Maria Falcão de 2021-12-20T11:03:07Zoai:ojs.pkp.sfu.ca:article/23335Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:14.715734Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil
Prolongación de la vida útil de los productos cárnicos mediante una película antimicrobiana de acetato de celulosa incorporada con aceite esencial de orégano
Aplicação de filme antimicrobiano de acetato de celulose incorporado com óleo essencial de orégano para aumento da vida útil de produtos cárneos
title Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil
spellingShingle Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil
Paganini, Camila Casagrande
Weisella viridescens
Pseudomonas fluorescens
Antimicrobial packaging
Spoilage bacteria.
Weisella viridescens
Pseudomonas fluorescens
Envases antimicrobianos
Bacterias de deterioro.
Weisella viridescens
Pseudomonas fluorescens
Embalagem antimicrobiana
Bactérias deteriorantes.
title_short Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil
title_full Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil
title_fullStr Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil
title_full_unstemmed Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil
title_sort Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil
author Paganini, Camila Casagrande
author_facet Paganini, Camila Casagrande
Laroque, Denise Adamoli
Carciofi, Bruno Augusto Mattar
Aragão, Gláucia Maria Falcão de
author_role author
author2 Laroque, Denise Adamoli
Carciofi, Bruno Augusto Mattar
Aragão, Gláucia Maria Falcão de
author2_role author
author
author
dc.contributor.author.fl_str_mv Paganini, Camila Casagrande
Laroque, Denise Adamoli
Carciofi, Bruno Augusto Mattar
Aragão, Gláucia Maria Falcão de
dc.subject.por.fl_str_mv Weisella viridescens
Pseudomonas fluorescens
Antimicrobial packaging
Spoilage bacteria.
Weisella viridescens
Pseudomonas fluorescens
Envases antimicrobianos
Bacterias de deterioro.
Weisella viridescens
Pseudomonas fluorescens
Embalagem antimicrobiana
Bactérias deteriorantes.
topic Weisella viridescens
Pseudomonas fluorescens
Antimicrobial packaging
Spoilage bacteria.
Weisella viridescens
Pseudomonas fluorescens
Envases antimicrobianos
Bacterias de deterioro.
Weisella viridescens
Pseudomonas fluorescens
Embalagem antimicrobiana
Bactérias deteriorantes.
description This study aimed to apply cellulose acetate (CA) films incorporated with oregano essential oil (OEO) to inhibit bacteria growth associated with spoilage of meat products (Weissella viridescens (microaerophilic) and Pseudomonas fluorescens (aerobic)) and evaluate its effect on the shelf life of vacuum-packed sliced ham (VPSH). CA films were produced using acetone solvent, adding 25, 35, 50, or 75 mg of OEO per film. Antimicrobial activity and mechanical properties of films were determined. CA films in Petri dishes showed a better antimicrobial effect against W. viridescens than P. fluorescens. As VPSH, presents a microaerophilic environment, product shelf life was determined fitting Baranyi and Roberts’ model to W. viridescens’ growth experimental data, at 8 °C. OEO did not modify films’ mechanical properties. Application of the CA film with 75 mg of OEO decreased  value of W. viridescens, increased its  value, resulting in a ham` shelf-life increased by eight days, demonstrating excellent application potential.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-12
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23335
10.33448/rsd-v10i16.23335
url https://rsdjournal.org/index.php/rsd/article/view/23335
identifier_str_mv 10.33448/rsd-v10i16.23335
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23335/20923
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 16; e271101623335
Research, Society and Development; Vol. 10 Núm. 16; e271101623335
Research, Society and Development; v. 10 n. 16; e271101623335
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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