Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus
Joint Authors
López-Malo, Aurelio
Navarro-Cruz, Addí Rhode
Ochoa-Velasco, Carlos Enrique
Caballero-Alvarez, Francisco Javier
Lazcano-Hernández, Martin Alvaro
Vera-López, Obdulia
Avila-Sosa, Raul
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-05-09
Country of Publication
Egypt
No. of Pages
6
Abstract EN
The aim of this work was to evaluate the effect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible films on Listeria monocytogenes and Staphylococcus aureus.
CMC and S edible films were formulated with different concentrations (0%, 0.25%, 0.50%, 0.75%, and 1%) of MOEO at different pH (5, 6, or 7).
Antimicrobial assay was performed.
Inhibition curves were fitted to the Fermi model.
Significant differences (p<0.05) were found in tc (time to reduce 50% of microbial population) and a (slope of the curve around tc), being lower at acidic pH.
For L.
monocytogenes, CMC films exhibited a higher antimicrobial effectiveness (0.50% of MOEO) compared to S films which need a higher concentration of MOEO (0.75%).
S.
aureus was inhibited with CMC films at 0.50% MOEO and pH 5 and 6.
Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic effect against two important food-borne pathogens.
American Psychological Association (APA)
Navarro-Cruz, Addí Rhode& Ochoa-Velasco, Carlos Enrique& Caballero-Alvarez, Francisco Javier& Lazcano-Hernández, Martin Alvaro& Vera-López, Obdulia& López-Malo, Aurelio…[et al.]. 2018. Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-6.
https://search.emarefa.net/detail/BIM-1185055
Modern Language Association (MLA)
Navarro-Cruz, Addí Rhode…[et al.]. Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus. Journal of Food Quality No. 2018 (2018), pp.1-6.
https://search.emarefa.net/detail/BIM-1185055
American Medical Association (AMA)
Navarro-Cruz, Addí Rhode& Ochoa-Velasco, Carlos Enrique& Caballero-Alvarez, Francisco Javier& Lazcano-Hernández, Martin Alvaro& Vera-López, Obdulia& López-Malo, Aurelio…[et al.]. Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-6.
https://search.emarefa.net/detail/BIM-1185055
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185055