Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare (OV) and Rosmarinus officinalis (RO) essential oils against bacteria associated to minimally processed vegetables using the determination of Fractional Inhibitory Concentration (FIC)...

Full description

Saved in:
Bibliographic Details
Published in:Food research international 2011-06, Vol.44 (5), p.1541-1548
Main Authors: de Azeredo, Geíza Alves, Stamford, Tânia Lúcia Montenegro, Nunes, Pollyana Campos, Gomes Neto, Nelson Justino, de Oliveira, Maria Elieidy Gomes, de Souza, Evandro Leite
Format: Article
Language:English
Subjects:
Aeromonas
Antibacterial property
Aroma and flavouring agent industries
Biological and medical sciences
Combined application
Essential oils
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Listeria monocytogenes
Minimally processed foods
Origanum
Origanum vulgare
Pseudomonas fluorescens
Rosmarinus
Rosmarinus officinalis
Yersinia enterocolitica
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study assessed the occurrence of an enhancing inhibitory effect of the combined application of Origanum vulgare (OV) and Rosmarinus officinalis (RO) essential oils against bacteria associated to minimally processed vegetables using the determination of Fractional Inhibitory Concentration (FIC) index, kill-time assay in vegetal broth and application in vegetable matrices. Moreover, it was determined chemical composition of the essential oils and their effects alone and in mixture on sensory characteristics of minimally processed vegetables. Carvacrol (66.9g/100g) was the most prevalent compound in OV essential oil, while for RO was 1.8-cineole (32.2g/100g). OV and RO essential oil showed MIC in a range of 1.25–5 and 20–40μL/mL, respectively. FIC indices of the combined application of the essential oils were 0.5 against Listeria monocytogenes, Yersinia enterocolitica and Aeromonas hydrophilla suggesting a synergic interaction. Only for Pseudomonas fluorescens FIC index was 0.75 purposing additive effect. Application of the essential oils alone (MIC) or in mixture (¼ MIC+¼ MIC or ¼ MIC+½ MIC) in vegetable broth caused significant decrease (p
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2011.04.012