Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat product
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/19373 |
Resumo: | The food industry is looking for strategies to prevent microbial growth in order to ensure food safety and shelf life. However, the use of synthetic preservatives, such as nitrate and nitrite in meat products, entails risks to human health. An alternative is the utilization of essential oils, widely known for their antimicrobial properties. This work aimed the antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in in hamburger-like meat product. Through the analysis of antimicrobial activity by diffusion in agar and broth, there was an action against Gram-positive and Gram-negative bacteria. Regarding Staphylococcus aureus and Escherichia coli, the minimum inhibitory concentration (MIC) was 3.74 mg/mL and the minimum bactericidal concentration (MBC) was 374.33 mg/mL for both. In the micro atmospheric diffusion test, CEO reduced by up to 70 and 76% of the E. coli and S. aureus bacteria development, respectively. CEO was applied as an active component in chitosan-based coatings in hamburger-like meat, in which it was able to promote the control of microbial proliferation of Total Coliforms, Coliforms at 45 ⁰C and Coagulase-Positive Staphylococcus throughout 7 days of storage under refrigeration. It is concluded that the bioactive coating based on chitosan incorporated with clove essential oil promotes microbiological control in hamburger-like meat product. |
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Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat productPotencial antimicrobiano del recubrimiento bioactivo a base de quitosano incorporado com aceite essencial de clavo em um produto cármico similar a uma hamburguesaPotencial antimicrobiano de revestimento bioativo a base de quitosana incorporado com óleo essencial de cravo-da-índia em produto cárneo análogo a hambúrguerSyzygium aromaticumAntimicrobial activityBioconservativeHamburgerEugenol.Syzygium aromaticumActividad antimicrobianaBioconservanteHamburguesaEugenol.Syzygium aromaticumAtividade antimicrobianaBioconservanteHambúrguerEugenol.The food industry is looking for strategies to prevent microbial growth in order to ensure food safety and shelf life. However, the use of synthetic preservatives, such as nitrate and nitrite in meat products, entails risks to human health. An alternative is the utilization of essential oils, widely known for their antimicrobial properties. This work aimed the antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in in hamburger-like meat product. Through the analysis of antimicrobial activity by diffusion in agar and broth, there was an action against Gram-positive and Gram-negative bacteria. Regarding Staphylococcus aureus and Escherichia coli, the minimum inhibitory concentration (MIC) was 3.74 mg/mL and the minimum bactericidal concentration (MBC) was 374.33 mg/mL for both. In the micro atmospheric diffusion test, CEO reduced by up to 70 and 76% of the E. coli and S. aureus bacteria development, respectively. CEO was applied as an active component in chitosan-based coatings in hamburger-like meat, in which it was able to promote the control of microbial proliferation of Total Coliforms, Coliforms at 45 ⁰C and Coagulase-Positive Staphylococcus throughout 7 days of storage under refrigeration. It is concluded that the bioactive coating based on chitosan incorporated with clove essential oil promotes microbiological control in hamburger-like meat product.La industria alimentaria busca estrategias que eviten el crecimiento microbiano para garantizar la seguridad y la vida útil de los alimentos. Sin embargo, el uso de conservantes sintéticos como el nitrato y el nitrito en productos cárnicos presenta riesgos para la salud humana. Una alternativa es utilizar aceites esenciales, que son ampliamente conocidos por sus propiedades antimicrobianas. Este trabajo tuvo como objetivo evaluar el potencial antimicrobiano de un recubrimiento bioactivo a base de quitosano incorporado al aceite esencial de clavo en un producto cárnico análogo a la hamburguesa. Al analizar la actividad antimicrobiana por difusión en agar y caldo, se encontró acción frente a bacterias Gram positivas y Gram negativas. En cuanto a Staphylococcus aureus y Escherichia coli, la concentración mínima inhibitoria (MIC) fue de 3,74 mg/mL y la concentración bactericida mínima (CBM) fue de 374,33 mg/mL para ambos. En la prueba de difusión en micro-atmósfera, el aceite esencial de clavo (AEC) redujo el desarrollo de las bacterias E. coli y S. aureus hasta en un 70 y 76%, respectivamente. AEC se aplicó como componente activo en recubrimientos a base de quitosano en un producto cárnico similar a una hamburguesa, que pudo controlar la proliferación microbiana de Coliformes Totales, Coliformes a 45 °C y Estafilococos Coagulasa Positivos durante 7 días de almacenamiento refrigerado. Se concluye que el recubrimiento bioactivo a base de quitosano incorporado al aceite esencial de clavo promueve el control microbiológico en productos cárnicos tipo hamburguesa.A indústria alimentícia busca por estratégias que previnam o crescimento microbiano, a fim de garantir a segurança e a vida útil dos alimentos. No entanto, o uso de conservantes sintéticos, como nitrato e nitrito em produtos cárneos, acarreta riscos à saúde humana. Uma alternativa é a utilização de óleos essenciais, os quais são amplamente conhecidos por suas propriedades antimicrobianas. Este trabalho teve como objetivo avaliar o potencial antimicrobiano de um revestimento bioativo à base de quitosana incorporado ao óleo essencial de cravo-da-índia em um produto cárneo análogo a hambúrguer. Por meio da análise da atividade antimicrobiana por difusão em ágar e caldo, houve ação contra bactérias Gram-positivas e Gram-negativas. Em relação a Staphylococcus aureus e Escherichia coli, a concentração inibitória mínima (CIM) foi de 3,74 mg/mL e a concentração bactericida mínima (CBM) foi de 374,33 mg/mL para ambos. No teste de difusão em micro-atmosfera, o óleo essencial de cravo-da-índia (OEC) reduziu em até 70 e 76% o desenvolvimento das bactérias E. coli e S. aureus, respectivamente. O OEC foi aplicado como um componente ativo em revestimentos à base de quitosana em produto carne análogo a hambúrguer, no qual foi capaz de promover o controle da proliferação microbiana de Coliformes Totais, Coliformes a 45 ⁰C e Staphylococcus Coagulase-Positivo ao longo de 7 dias de armazenamento sob refrigeração. Conclui-se que o revestimento bioativo à base de quitosana incorporado ao óleo essencial de cravo-da-índia promove o controle microbiológico em produtos cárneos do tipo hambúrguer.Research, Society and Development2021-08-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1937310.33448/rsd-v10i11.19373Research, Society and Development; Vol. 10 No. 11; e73101119373Research, Society and Development; Vol. 10 Núm. 11; e73101119373Research, Society and Development; v. 10 n. 11; e731011193732525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/19373/17280Copyright (c) 2021 Pâmela Inchauspe Corrêa Alves; Marjana Radünz; Caroline Dellinghausen Borges; Caroline Peixoto Bastos; Cláudio Dias Timm; Eliezer Avila Gandrahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAlves, Pâmela Inchauspe CorrêaRadünz, MarjanaBorges, Caroline Dellinghausen Bastos, Caroline PeixotoTimm, Cláudio DiasGandra, Eliezer Avila2021-10-23T19:01:11Zoai:ojs.pkp.sfu.ca:article/19373Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:16.768441Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat product Potencial antimicrobiano del recubrimiento bioactivo a base de quitosano incorporado com aceite essencial de clavo em um produto cármico similar a uma hamburguesa Potencial antimicrobiano de revestimento bioativo a base de quitosana incorporado com óleo essencial de cravo-da-índia em produto cárneo análogo a hambúrguer |
| title |
Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat product |
| spellingShingle |
Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat product Alves, Pâmela Inchauspe Corrêa Syzygium aromaticum Antimicrobial activity Bioconservative Hamburger Eugenol. Syzygium aromaticum Actividad antimicrobiana Bioconservante Hamburguesa Eugenol. Syzygium aromaticum Atividade antimicrobiana Bioconservante Hambúrguer Eugenol. |
| title_short |
Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat product |
| title_full |
Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat product |
| title_fullStr |
Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat product |
| title_full_unstemmed |
Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat product |
| title_sort |
Antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in hamburger-like meat product |
| author |
Alves, Pâmela Inchauspe Corrêa |
| author_facet |
Alves, Pâmela Inchauspe Corrêa Radünz, Marjana Borges, Caroline Dellinghausen Bastos, Caroline Peixoto Timm, Cláudio Dias Gandra, Eliezer Avila |
| author_role |
author |
| author2 |
Radünz, Marjana Borges, Caroline Dellinghausen Bastos, Caroline Peixoto Timm, Cláudio Dias Gandra, Eliezer Avila |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Alves, Pâmela Inchauspe Corrêa Radünz, Marjana Borges, Caroline Dellinghausen Bastos, Caroline Peixoto Timm, Cláudio Dias Gandra, Eliezer Avila |
| dc.subject.por.fl_str_mv |
Syzygium aromaticum Antimicrobial activity Bioconservative Hamburger Eugenol. Syzygium aromaticum Actividad antimicrobiana Bioconservante Hamburguesa Eugenol. Syzygium aromaticum Atividade antimicrobiana Bioconservante Hambúrguer Eugenol. |
| topic |
Syzygium aromaticum Antimicrobial activity Bioconservative Hamburger Eugenol. Syzygium aromaticum Actividad antimicrobiana Bioconservante Hamburguesa Eugenol. Syzygium aromaticum Atividade antimicrobiana Bioconservante Hambúrguer Eugenol. |
| description |
The food industry is looking for strategies to prevent microbial growth in order to ensure food safety and shelf life. However, the use of synthetic preservatives, such as nitrate and nitrite in meat products, entails risks to human health. An alternative is the utilization of essential oils, widely known for their antimicrobial properties. This work aimed the antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in in hamburger-like meat product. Through the analysis of antimicrobial activity by diffusion in agar and broth, there was an action against Gram-positive and Gram-negative bacteria. Regarding Staphylococcus aureus and Escherichia coli, the minimum inhibitory concentration (MIC) was 3.74 mg/mL and the minimum bactericidal concentration (MBC) was 374.33 mg/mL for both. In the micro atmospheric diffusion test, CEO reduced by up to 70 and 76% of the E. coli and S. aureus bacteria development, respectively. CEO was applied as an active component in chitosan-based coatings in hamburger-like meat, in which it was able to promote the control of microbial proliferation of Total Coliforms, Coliforms at 45 ⁰C and Coagulase-Positive Staphylococcus throughout 7 days of storage under refrigeration. It is concluded that the bioactive coating based on chitosan incorporated with clove essential oil promotes microbiological control in hamburger-like meat product. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-08-23 |
| 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/19373 10.33448/rsd-v10i11.19373 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/19373 |
| identifier_str_mv |
10.33448/rsd-v10i11.19373 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
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https://rsdjournal.org/index.php/rsd/article/view/19373/17280 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 11; e73101119373 Research, Society and Development; Vol. 10 Núm. 11; e73101119373 Research, Society and Development; v. 10 n. 11; e73101119373 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052687460597760 |