Cornstarch cover with Origanum vulgare essential oil to control Vibrio parahaemolyticus in fillets of Micropogonias funieri

Detalhes bibliográficos
Autor(a) principal: Atrib, Amanda Barbosa
Data de Publicação: 2021
Outros Autores: Silveira, Débora Rodrigues, Timm, Cláudio Dias
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/17429
Resumo: Fish can be contaminated in the environment in which they live or during handling after a catch. A bacterial species Vibrio parahaemolyticus is one of the main causes of outbreaks associated with the consumption of contaminated fish. Essential oils used in food preparation due to their different flavor and aroma. The essential oil of Origanum vulgare stands out for its ability to inhibit the growth of unwanted microorganisms. Toppings containing essential oil have gained recognition lately. The aim of the study was to evaluate an antimicrobial activity of O. vulgare essential oil associated with an edible starch coating in fish fillet. The effect of O. Vulgare oil was tested in vitro by disk-diffusion test. Subsequently, starch coating with 1% and 1.5% of O. vulgare essential oil was applied to M. furnieri fillets experimentally contaminated with V. parahaemolyticus. As a control, uncoated and oil-free coated fillets were also tested. Counts of V. parahaemolyticus were performed after 0, 1, 2, 3, 4, 5 and 10 days of storage. In the disk-diffusion test, the essential oil of O. vulgare showed an inhibitory effect on bacterial growth. Starch coating associated with O. vulgare essential oil was efficient to reduce bacterial multiplication in fish fillets in the two tools used in the study. The use of starch coating with O. vulgare essential oil to control V. parahaemolyticus in fish is a promising alternative for safe food consumption.
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spelling Cornstarch cover with Origanum vulgare essential oil to control Vibrio parahaemolyticus in fillets of Micropogonias funieriRecubrimiento de almidón de maíz con aceite esencial de Origanum vulgare para controlar Vibrio parahaemolyticus en filetes de Micropogonias funieriCobertura de amido de milho com óleo essencial de Origanum vulgare para controle de Vibrio parahaemolyticus em filés de Micropogonias funierifishoreganoAntimicrobian activityEdible coverVibriosis.pescadooréganoActividad antimicrobianacobertura comestibleVibriosis.PescadoOréganoAtividade antimicrobianacobertura comestívelVibriosis.Fish can be contaminated in the environment in which they live or during handling after a catch. A bacterial species Vibrio parahaemolyticus is one of the main causes of outbreaks associated with the consumption of contaminated fish. Essential oils used in food preparation due to their different flavor and aroma. The essential oil of Origanum vulgare stands out for its ability to inhibit the growth of unwanted microorganisms. Toppings containing essential oil have gained recognition lately. The aim of the study was to evaluate an antimicrobial activity of O. vulgare essential oil associated with an edible starch coating in fish fillet. The effect of O. Vulgare oil was tested in vitro by disk-diffusion test. Subsequently, starch coating with 1% and 1.5% of O. vulgare essential oil was applied to M. furnieri fillets experimentally contaminated with V. parahaemolyticus. As a control, uncoated and oil-free coated fillets were also tested. Counts of V. parahaemolyticus were performed after 0, 1, 2, 3, 4, 5 and 10 days of storage. In the disk-diffusion test, the essential oil of O. vulgare showed an inhibitory effect on bacterial growth. Starch coating associated with O. vulgare essential oil was efficient to reduce bacterial multiplication in fish fillets in the two tools used in the study. The use of starch coating with O. vulgare essential oil to control V. parahaemolyticus in fish is a promising alternative for safe food consumption.Los peces pueden contaminarse en el entorno en el que viven o durante la manipulación después de la captura. La especie bacteriana Vibrio parahaemolyticus es una de las principales causas de brotes asociados al consumo de pescado contaminado. Los aceites esenciales se han utilizado en la preparación de alimentos debido a su diferente sabor y aroma. El aceite esencial de Origanum vulgare destaca por su capacidad para inhibir el crecimiento de microorganismos no deseados. Las coberturas que contienen aceite esencial han ganado reconocimiento últimamente. El objetivo de este estudio fue evaluar la actividad antimicrobiana del aceite esencial de O. vulgare asociado con la cobertura de almidón comestible en filetes de pescado. El efecto del aceite de O. Vulgare se probó in vitro mediante la prueba de difusión en disco. Posteriormente, se aplicó una capa de almidón con 1% y 1,5% de aceite esencial de O. vulgare a filetes de M. furnieri contaminados experimentalmente con V. parahaemolyticus. Como control, también se probaron filetes sin recubrimiento y sin aceite. Se realizaron recuentos de V. parahaemolyticus después de 0, 1, 2, 3, 4, 5 y 10 días de almacenamiento. En la prueba de difusión en disco, el aceite esencial de O. vulgare mostró un efecto inhibidor sobre el crecimiento bacteriano. El recubrimiento de almidón asociado con el aceite esencial de O. vulgare fue eficaz para reducir la multiplicación bacteriana en los filetes de pescado en las dos concentraciones utilizadas en el estudio. El uso de almidón recubierto con aceite esencial de O. vulgare para controlar V. parahaemolyticus en el pescado es una alternativa prometedora para el consumo seguro de estos alimentos.O pescado pode ser contaminado no ambiente em que vive ou durante a manipulação após a captura. A espécie bacteriana Vibrio parahaemolyticus é uma das principais causadoras de surtos associados ao consumo de pescados contaminados. Os óleos essenciais vêm sendo utilizados no preparo de alimentos em virtude do sabor e aroma diferenciados. O óleo essencial de Origanum vulgare se destaca pela capacidade de inibir o crescimento de microrganismos indesejáveis. As coberturas contendo óleo essencial ganharam reconhecimento ultimamente. O objetivo deste estudo foi avaliar a atividade antimicrobiana de óleo essencial de O. vulgare associado a cobertura comestível de amido em filé de peixe. O efeito do óleo de O. Vulgare foi testado in vitro pelo teste de disco-difusão. Posteriormente, cobertura de amido com 1% e 1,5% de óleo essencial de O. vulgare foi aplicada em filés de M. furnieri experimentalmente contaminados com V. parahaemolyticus. Como controle, filés sem cobertura e com cobertura sem óleo também foram testados. Foram realizadas contagens de V. parahaemolyticus após 0, 1, 2, 3, 4, 5 e 10 dias de estocagem. No teste de disco-difusão o óleo essencial de O. vulgare apresentou efeito inibitório sobre o crescimento bacteriano. A cobertura de amido associada ao óleo essencial de O. vulgare foi eficiente para reduzir a multiplicação bacteriana nos filés de peixe nas duas concentrações utilizadas no estudo. A utilização de cobertura de amido com óleo essencial de O. vulgare no controle de V. parahaemolyticus em pescados é uma alternativa promissora para o consumo seguro desses alimentos.Research, Society and Development2021-07-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1742910.33448/rsd-v10i8.17429Research, Society and Development; Vol. 10 No. 8; e52010817429Research, Society and Development; Vol. 10 Núm. 8; e52010817429Research, Society and Development; v. 10 n. 8; e520108174292525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/17429/15771Copyright (c) 2021 Amanda Barbosa Atrib; Débora Rodrigues Silveira; Cláudio Dias Timmhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAtrib, Amanda BarbosaSilveira, Débora RodriguesTimm, Cláudio Dias2021-08-21T18:46:59Zoai:ojs.pkp.sfu.ca:article/17429Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:37:46.118354Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Cornstarch cover with Origanum vulgare essential oil to control Vibrio parahaemolyticus in fillets of Micropogonias funieri
Recubrimiento de almidón de maíz con aceite esencial de Origanum vulgare para controlar Vibrio parahaemolyticus en filetes de Micropogonias funieri
Cobertura de amido de milho com óleo essencial de Origanum vulgare para controle de Vibrio parahaemolyticus em filés de Micropogonias funieri
title Cornstarch cover with Origanum vulgare essential oil to control Vibrio parahaemolyticus in fillets of Micropogonias funieri
spellingShingle Cornstarch cover with Origanum vulgare essential oil to control Vibrio parahaemolyticus in fillets of Micropogonias funieri
Atrib, Amanda Barbosa
fish
oregano
Antimicrobian activity
Edible cover
Vibriosis.
pescado
orégano
Actividad antimicrobiana
cobertura comestible
Vibriosis.
Pescado
Orégano
Atividade antimicrobiana
cobertura comestível
Vibriosis.
title_short Cornstarch cover with Origanum vulgare essential oil to control Vibrio parahaemolyticus in fillets of Micropogonias funieri
title_full Cornstarch cover with Origanum vulgare essential oil to control Vibrio parahaemolyticus in fillets of Micropogonias funieri
title_fullStr Cornstarch cover with Origanum vulgare essential oil to control Vibrio parahaemolyticus in fillets of Micropogonias funieri
title_full_unstemmed Cornstarch cover with Origanum vulgare essential oil to control Vibrio parahaemolyticus in fillets of Micropogonias funieri
title_sort Cornstarch cover with Origanum vulgare essential oil to control Vibrio parahaemolyticus in fillets of Micropogonias funieri
author Atrib, Amanda Barbosa
author_facet Atrib, Amanda Barbosa
Silveira, Débora Rodrigues
Timm, Cláudio Dias
author_role author
author2 Silveira, Débora Rodrigues
Timm, Cláudio Dias
author2_role author
author
dc.contributor.author.fl_str_mv Atrib, Amanda Barbosa
Silveira, Débora Rodrigues
Timm, Cláudio Dias
dc.subject.por.fl_str_mv fish
oregano
Antimicrobian activity
Edible cover
Vibriosis.
pescado
orégano
Actividad antimicrobiana
cobertura comestible
Vibriosis.
Pescado
Orégano
Atividade antimicrobiana
cobertura comestível
Vibriosis.
topic fish
oregano
Antimicrobian activity
Edible cover
Vibriosis.
pescado
orégano
Actividad antimicrobiana
cobertura comestible
Vibriosis.
Pescado
Orégano
Atividade antimicrobiana
cobertura comestível
Vibriosis.
description Fish can be contaminated in the environment in which they live or during handling after a catch. A bacterial species Vibrio parahaemolyticus is one of the main causes of outbreaks associated with the consumption of contaminated fish. Essential oils used in food preparation due to their different flavor and aroma. The essential oil of Origanum vulgare stands out for its ability to inhibit the growth of unwanted microorganisms. Toppings containing essential oil have gained recognition lately. The aim of the study was to evaluate an antimicrobial activity of O. vulgare essential oil associated with an edible starch coating in fish fillet. The effect of O. Vulgare oil was tested in vitro by disk-diffusion test. Subsequently, starch coating with 1% and 1.5% of O. vulgare essential oil was applied to M. furnieri fillets experimentally contaminated with V. parahaemolyticus. As a control, uncoated and oil-free coated fillets were also tested. Counts of V. parahaemolyticus were performed after 0, 1, 2, 3, 4, 5 and 10 days of storage. In the disk-diffusion test, the essential oil of O. vulgare showed an inhibitory effect on bacterial growth. Starch coating associated with O. vulgare essential oil was efficient to reduce bacterial multiplication in fish fillets in the two tools used in the study. The use of starch coating with O. vulgare essential oil to control V. parahaemolyticus in fish is a promising alternative for safe food consumption.
publishDate 2021
dc.date.none.fl_str_mv 2021-07-17
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/17429
10.33448/rsd-v10i8.17429
url https://rsdjournal.org/index.php/rsd/article/view/17429
identifier_str_mv 10.33448/rsd-v10i8.17429
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/17429/15771
dc.rights.driver.fl_str_mv Copyright (c) 2021 Amanda Barbosa Atrib; Débora Rodrigues Silveira; Cláudio Dias Timm
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Amanda Barbosa Atrib; Débora Rodrigues Silveira; Cláudio Dias Timm
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. 8; e52010817429
Research, Society and Development; Vol. 10 Núm. 8; e52010817429
Research, Society and Development; v. 10 n. 8; e52010817429
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
_version_ 1797052807531986944

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