Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils

被引：19

作者：

Garcia-Diez, Juan ^{[1
]}

Alheiro, Joana ^{[1
]}

Pinto, Ana Luisa ^{[1
]}

Soares, Luciana ^{[1
]}

Falco, Virgilio ^{[2
]}

Fraqueza, Maria Joao ^{[3
]}

Patarata, Luis ^{[1
]}

机构：

[1] Univ Tras Os Montes & Alto Douro, CECAV, Ctr Ciencia Anim & Vet, P-5000801 Quinta De Prados, Vila Real, Portugal

[2] Univ Tras Os Montes & Alto Douro, CQ VR, P-5000801 Quinta De Prados, Vila Real, Portugal

[3] Univ Lisbon, Fac Vet Med, CIISA, Polo Univ Alto Ajuda, Ave Univ Tecn, P-1300477 Lisbon, Portugal

来源：

FOODS | 2017年 / 6卷 / 06期

关键词：

essential oil; Salmonella spp; Listeria monocytogenes; food additives; food composition; PLANT ESSENTIAL OILS; LISTERIA-MONOCYTOGENES; EXTRACTS; GROWTH; PRESERVATION; BACTERIA; EFFICACY; SAUSAGE; CULTURE; QUALITY;

D O I：

10.3390/foods6060044

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Utilization of essential oils (EOs) as antimicrobial agents against foodborne disease has gained importance, for their use as natural preservatives. Since potential interactions between EOs and food characteristics may affect their antimicrobial properties, the present work studies the influence of fat, protein, pH, a(w) and food additives on the antimicrobial effect of oregano and garlic EOs against Salmonella spp. and Listeria monocytogenes. Results showed that protein, pH, a(w), presence of beef extract, sodium lactate and nitrates did not influence their antimicrobial effect. In contrast, the presence of pork fat had a negative effect against both EOs associated with their dilution of the lipid content. The addition of food phosphates also exerts a negative effect against EOs probably associated with their emulsification properties as observed with the addition of fat. The results may help the food industry to select more appropriate challenges to guarantee the food safety of foodstuffs.

引用

页码：1 / 10

页数：10

共 35 条

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