Optimizing Salmonella Enteritidis inactivation in Salmon (Salmo salar) by the combined treatment of UV-LED and of Origanum vulgare essential oil nanoemulsion

The combination of oregano essential oil (OVEO) and its nanoemulsion (nOVEO) with UVC-LED treatment was optimized for maximum S. Enteritidis inactivation while mitigating lipid oxidation and color changes using a response surface methodology. Individually nOVEO was two-fold more efficient in S. Ente...

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Bibliographic Details
Published in:Food control 2023-12, Vol.154, p.110004, Article 110004
Main Authors: Mutz, Yhan S., Ramos, Carolina, Guerra Monteiro, Maria Lucia, Dutra da Silva, Bruno, Torres, Luiz, Tessaro, Leticia, Conte-Junior, Carlos A.
Format: Article
Language:English
Subjects:
color
DCCR
Food safety
Hurdle technology
lipid peroxidation
malondialdehyde
nanoemulsions
Nanotechnology
Oregano essential oil
oregano oil
Origanum vulgare
oxidation
pathogens
Preservation treatment
response surface methodology
Salmo salar
salmon
Salmonella Enteritidis
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Summary:The combination of oregano essential oil (OVEO) and its nanoemulsion (nOVEO) with UVC-LED treatment was optimized for maximum S. Enteritidis inactivation while mitigating lipid oxidation and color changes using a response surface methodology. Individually nOVEO was two-fold more efficient in S. Enteritidis inactivation than OVEO. The combination of UVC-LED with nOVEO led to higher pathogen inactivation and lower oxidation compared to OVEO, which seemed to have a saturation point. The optimum levels of each combined treatment (UVC-LED + OVEO = 4,974 mJ/cm2 + 12.25 mg/mL and UVC-LED + nOVEO = 1,752 mJ/cm2 + 8.50 mg/mL) inactivate more than 1 log CFU with low oxidation (0.11 mg malondialdehyde/kg). However, only the use of nOVEO resulted in low color changes (ΔE = 3.6), besides required milder conditions. Therefore, the combination of nOVEO with UVC-LED proved to be a feasible non-thermal hurdle approach to control S. Enteritidis in salmon while retaining its quality. [Display omitted] •Oregano essential oil (OVEO), its nanoemulsion (nOVEO), and UVC-LED improve salmon safety.•The S. enteretidis inactivation Kinect of all individual treatments were studied.•The combination of OVEO + UVC-LED and nOVEO + UVC-LED was studied and optimized.•Combination between either OVEO or nOVEO with UVC-LED increased pathogen reduction without antagonism.•Optimized nOVEO and UVC-LED reached pathogen inactivation with low oxidation and color changes.
ISSN:0956-7135
DOI:10.1016/j.foodcont.2023.110004