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Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork.
Food Microbiol. 2016 Oct; 59:23-31.FM

Abstract

The potential of chitosan as a possible booster of the antimicrobial activity of Origanum vulgare EO (OEO) against spoilage bacteria and Listeria monocytogenes was investigated in fresh pork meat. Pork fillets were inoculated with 3 L. monocytogenes strains, dipped either in Origanum vulgare (oregano) Essential Oil (OEO) at 2 and 4%, or in chitosan 1% alone or added with 2 and 4% OEO, then packed under modified atmosphere (70% O2, 20% CO2, 10% N2) and stored at 4 °C for 15 days. OEO did not reduce L. monocytogenes growth, while 2 Log decrease was obtained after 2 days of storage in treatments with chitosan alone or with OEO, with growth inhibition up to day 15 in samples with chitosan and OEO 4%. When OEO was combined with chitosan, total viable counts and spoilage bacteria were reduced and contained over time, particularly Pseudomonas (2.0 Log CFU/g at day 15) and Brochothrix thermosphacta (undetectable). All the treatments applied extended meat shelf-life with respect to control, whose commercial shelf-life was 10 days. Chitosan treatments enhanced L* and maintained a* values almost stable during storage. Chitosan and OEO singly applied reduced lipid oxidation (0.62-0.75 mg malondialdehyde/Kg meat) compared to control (0.99 mg malondialdehyde/Kg meat). Finally, chitosan treated samples were not recognized with respect to the control, whereas OEO gave bitter taste; chitosan with OEO instead mitigated the effect of OEO addition to meat. Chitosan combined with OEO boosts its antimicrobial activity and shows a potential for application in industrial production of fresh pork in MAP, to achieve shelf-life extension, control of L. monocytogenes growth, stability of color and protective effect from oxidation, with low sensory impact.

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Authors+Show Affiliations

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy.

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy.

Chaves-López C

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy.

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy.

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy.

Local Health Center, Food Safety and Veterinary Inspection Service, Circonvallazione Ragusa 1, 64100, Teramo, Italy.

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy. Electronic address: aserio@unite.it.

MeSH

AnimalsAnti-Bacterial AgentsBrochothrixChelating AgentsChitosanColony Count, MicrobialFood ContaminationFood MicrobiologyFood PackagingFood PreservationFood PreservativesFood StorageLipid PeroxidationListeria monocytogenesOils, VolatileOriganumPseudomonasRed MeatSwine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27375241

Citation

Paparella, Antonello, et al. "Chitosan Boosts the Antimicrobial Activity of Origanum Vulgare Essential Oil in Modified Atmosphere Packaged Pork." Food Microbiology, vol. 59, 2016, pp. 23-31.

Paparella A, Mazzarrino G, Chaves-López C, et al. Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. Food Microbiol. 2016;59:23-31.

Paparella, A., Mazzarrino, G., Chaves-López, C., Rossi, C., Sacchetti, G., Guerrieri, O., & Serio, A. (2016). Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. Food Microbiology, 59, 23-31. https://doi.org/10.1016/j.fm.2016.05.007

Paparella A, et al. Chitosan Boosts the Antimicrobial Activity of Origanum Vulgare Essential Oil in Modified Atmosphere Packaged Pork. Food Microbiol. 2016;59:23-31. PubMed PMID: 27375241.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. AU - Paparella,Antonello, AU - Mazzarrino,Giovanni, AU - Chaves-López,Clemencia, AU - Rossi,Chiara, AU - Sacchetti,Giampiero, AU - Guerrieri,Oana, AU - Serio,Annalisa, Y1 - 2016/05/11/ PY - 2015/07/17/received PY - 2016/04/22/revised PY - 2016/05/10/accepted PY - 2016/7/5/entrez PY - 2016/7/5/pubmed PY - 2017/3/1/medline KW - Chitosan KW - Essential oil KW - Listeria monocytogenes KW - Meat KW - Modified atmosphere KW - Oregano KW - Shelf-life SP - 23 EP - 31 JF - Food microbiology JO - Food Microbiol VL - 59 N2 - The potential of chitosan as a possible booster of the antimicrobial activity of Origanum vulgare EO (OEO) against spoilage bacteria and Listeria monocytogenes was investigated in fresh pork meat. Pork fillets were inoculated with 3 L. monocytogenes strains, dipped either in Origanum vulgare (oregano) Essential Oil (OEO) at 2 and 4%, or in chitosan 1% alone or added with 2 and 4% OEO, then packed under modified atmosphere (70% O2, 20% CO2, 10% N2) and stored at 4 °C for 15 days. OEO did not reduce L. monocytogenes growth, while 2 Log decrease was obtained after 2 days of storage in treatments with chitosan alone or with OEO, with growth inhibition up to day 15 in samples with chitosan and OEO 4%. When OEO was combined with chitosan, total viable counts and spoilage bacteria were reduced and contained over time, particularly Pseudomonas (2.0 Log CFU/g at day 15) and Brochothrix thermosphacta (undetectable). All the treatments applied extended meat shelf-life with respect to control, whose commercial shelf-life was 10 days. Chitosan treatments enhanced L* and maintained a* values almost stable during storage. Chitosan and OEO singly applied reduced lipid oxidation (0.62-0.75 mg malondialdehyde/Kg meat) compared to control (0.99 mg malondialdehyde/Kg meat). Finally, chitosan treated samples were not recognized with respect to the control, whereas OEO gave bitter taste; chitosan with OEO instead mitigated the effect of OEO addition to meat. Chitosan combined with OEO boosts its antimicrobial activity and shows a potential for application in industrial production of fresh pork in MAP, to achieve shelf-life extension, control of L. monocytogenes growth, stability of color and protective effect from oxidation, with low sensory impact. SN - 1095-9998 UR - https://www.unboundmedicine.com/medline/citation/27375241/Chitosan_boosts_the_antimicrobial_activity_of_Origanum_vulgare_essential_oil_in_modified_atmosphere_packaged_pork_ DB - PRIME DP - Unbound Medicine ER -