Antimicrobial Effects and Antioxidant Activity of Myrtus communis L. Essential Oil in Beef Stored under Different Packaging Conditions

• Published in: Foods 2023-09, Vol.12 (18), p.3390
• Main Authors: Moura, Dirce, Vilela, Joana, Saraiva, Sónia, Monteiro-Silva, Filipe, De Almeida, José M. M. M., Saraiva, Cristina
• Format: Article
• Language: English
• Subjects: Acetic acid; Antimicrobial activity; Antimicrobial agents; antioxidant activity; Antioxidants; Bacteria; Beef; Chemical composition; Chromatography; Cineole; E coli; Enterobacteriaceae; essential oil; Essential oils; Food products; Food safety; Food science; Free radicals; Geranyl acetate; Gram-positive bacteria; Limonene; Linalool; Listeria; Listeria monocytogenes; Meat; Microbiota; Microorganisms; Minimum inhibitory concentration; Myrtus communis; Myrtus communis L; Oils & fats; Oxidation; Packaging; Pseudomonas; Spoilage; spoilage microbiota; Temperature; Terpineol; Vacuum; α-Pinene
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12183390

The aim of this study was to assess the antimicrobial effects of myrtle (Myrtus communis L.) essential oil (EO) on pathogenic (E. coli O157:H7 NCTC 12900; Listeria monocytogenes ATCC BAA-679) and spoilage microbiota in beef and determine its minimum inhibitory concentration (MIC) and antioxidant activity. The behavior of LAB, Enterobacteriaceae, Pseudomonas spp., and fungi, as well as total mesophilic (TM) and total psychotropic (TP) counts, in beef samples, was analyzed during storage at 2 and 8 °C in two different packaging systems (aerobiosis and vacuum). Leaves of myrtle were dried, its EO was extracted by hydrodistillation using a Clevenger-type apparatus, and the chemical composition was determined using chromatographical techniques. The major compounds obtained were myrtenyl acetate (15.5%), β-linalool (12.3%), 1,8-cineole (eucalyptol; 9.9%), geranyl acetate (7.4%), limonene (6.2%), α-pinene (4.4%), linalyl o-aminobenzoate (5.8%), α-terpineol (2.7%), and myrtenol (1.2%). Myrtle EO presented a MIC of 25 µL/mL for E. coli O157:H7 NCTC 12900, E. coli, Listeria monocytogenes ATCC BAA-679, Enterobacteriaceae, and E. coli O157:H7 ATCC 35150 and 50µL/mL for Pseudomonas spp. The samples packed in aerobiosis had higher counts of deteriorative microorganisms than samples packed under vacuum, and samples with myrtle EO presented the lowest microbial contents, indicating good antimicrobial activity in beef samples. Myrtle EO is a viable natural alternative to eliminate or reduce the pathogenic and deteriorative microorganisms of meat, preventing their growth and enhancing meat safety.