Articles
ESSENTIAL OILS MIXTURES AS INHIBITORS OF LISTERIA MONOCYTOGENES, A FOOD-BORNE BACTERIUM
Article number
1030_6
Pages
55 – 59
Language
English
Abstract
Five essential oils obtained from common plants from the Ecuadorian Highlands were tested as inhibitors of Listeria monocytogenes. Oregano (Oreganum vulgare; Lamiaceae), laurel (Laurus nobilis; Lauraceae) and lemongrass (Cimbopogon citratus; Poaceae) yielded antibacterial essential oils, whose MIC was ranged from 25 to 12.5 ul/ml.
Mixture design was used as a strategy to enhance the antilisterial activity displayed by the bioactive essential oils.
Mixtures of the three bioactive oils were prepared according to a simplex-lattice design.
The binary mixture composed by oregano and laurel oil showed a better activity, compared with the pure components (6.25 ul/ml). The bioactive mixture was applied as food preserver in the preparation of two ready-to-eat products.
The shelf-life of the meat products was up to 60 days.
Besides, the flavor, odor and appearance of the evaluated products had a good acceptance by a non-trained taster panel.
Mixture design was used as a strategy to enhance the antilisterial activity displayed by the bioactive essential oils.
Mixtures of the three bioactive oils were prepared according to a simplex-lattice design.
The binary mixture composed by oregano and laurel oil showed a better activity, compared with the pure components (6.25 ul/ml). The bioactive mixture was applied as food preserver in the preparation of two ready-to-eat products.
The shelf-life of the meat products was up to 60 days.
Besides, the flavor, odor and appearance of the evaluated products had a good acceptance by a non-trained taster panel.
Authors
M.E. Cazar, A. Jara , A. Cazar
Keywords
Listeria monocytogenes, essential oils, antibacterial activity
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