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: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/29854
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 productEfecto de aceites essenciales y compuesto mayoritario sobre endosporos de Clostridium botulinum inoculados en producto cárnicoEfeito de óleos essenciais e composto majoritário sobre endósporos de Clostridium botulinum inoculados em produto cárneoClostridium botulinumConservante naturalEndósporoMortadelaÓleo essencialPatógeno alimentar.Clostridium botulinumEndosporeEssential oilFoodborne pathogenMortadellaNatural preservative.Aceite esencialClostridium botulinumConservante naturalEndosporaMortadelaPatógeno alimentario. 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.La mortadela es un producto muy consumido por sus características sensoriales, sin embargo, el nitrito utilizado como conservante y los aditivos sintéticos se han asociado con ciertas enfermedades. Por lo tanto, este estudo tuvo como objetivo evaluar el efecto antimicrobiano de los aceites esenciales de orégano y clavo, juntamente con el compuesto mayoritário carvacrol, sobre endosporas de Clostridium botulinum inoculadas en mortadela, así como su efecto fisicoquímico sobre el producto. La concentración mínima esporicida de los aceites esenciales y del compuesto mayoritario se determinó por el método de microdilución en caldo y los mejores resultados se utilizaron para la elaboración de mortadelas con 0 y 150 ppm de nitrito. Todos los tratamientos evaluados mostraron una disminución en los niveles de nitrito con el tiempo y una reducción en la oxidación de lípidos. La combinación de aceites esenciales y carvacrol no afectó el color de la mortadela en el producto final. En la mortadela con la adición de combinaciones de aceites esenciales y el componente mayoritario hubo una reducción en la población de C. botulinum, sin embargo en la mortadela sin aceites esenciales el efecto antimicrobiano se atribuyó únicamente al nitrito. Los resultados son prometedores y sugieren el uso de aceites esenciales de clavo y orégano junto con carvacrol en embutidos cárnicos como conservantes naturales y contra patógenos alimentarios.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.Research, Society and Development2022-05-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2985410.33448/rsd-v11i7.29854Research, Society and Development; Vol. 11 No. 7; e38811729854Research, Society and Development; Vol. 11 Núm. 7; e38811729854Research, Society and Development; v. 11 n. 7; e388117298542525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/29854/26514Copyright (c) 2022 Glécia de Cássia Aleixo; Monique Suela Silva; Heloísa Helena de Abreu Martins; Raquel Martino Bemfeito Carvalho; Eduardo Mendes Ramos; Roberta Hilsdorf Piccolihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAleixo, Glécia de CássiaSilva, Monique SuelaMartins, Heloísa Helena de AbreuCarvalho, Raquel Martino BemfeitoRamos, Eduardo Mendes Piccoli, Roberta Hilsdorf2022-06-06T15:12:05Zoai:ojs.pkp.sfu.ca:article/29854Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:46:49.266433Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product
Efecto de aceites essenciales y compuesto mayoritario sobre endosporos de Clostridium botulinum inoculados en producto cárnico
Efeito de óleos essenciais e composto majoritário sobre endósporos de Clostridium botulinum inoculados em produto cárneo
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
Conservante natural
Endósporo
Mortadela
Óleo essencial
Patógeno alimentar.
Clostridium botulinum
Endospore
Essential oil
Foodborne pathogen
Mortadella
Natural preservative.
Aceite esencial
Clostridium botulinum
Conservante natural
Endospora
Mortadela
Patógeno alimentario.
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
Conservante natural
Endósporo
Mortadela
Óleo essencial
Patógeno alimentar.
Clostridium botulinum
Endospore
Essential oil
Foodborne pathogen
Mortadella
Natural preservative.
Aceite esencial
Clostridium botulinum
Conservante natural
Endospora
Mortadela
Patógeno alimentario.
topic Clostridium botulinum
Conservante natural
Endósporo
Mortadela
Óleo essencial
Patógeno alimentar.
Clostridium botulinum
Endospore
Essential oil
Foodborne pathogen
Mortadella
Natural preservative.
Aceite esencial
Clostridium botulinum
Conservante natural
Endospora
Mortadela
Patógeno alimentario.
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 2022-05-28
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/29854
10.33448/rsd-v11i7.29854
url https://rsdjournal.org/index.php/rsd/article/view/29854
identifier_str_mv 10.33448/rsd-v11i7.29854
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/29854/26514
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. 11 No. 7; e38811729854
Research, Society and Development; Vol. 11 Núm. 7; e38811729854
Research, Society and Development; v. 11 n. 7; e38811729854
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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