首页|Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?

Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?

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  • NSTL
  • Elsevier
The antimicrobial activity of blend of essential oils and their nanoemulsions against Clostridium sporogenes inoculated in mortadella with sodium nitrite reduction (75 ppm) was evaluated. In addition, physicochemical analysis such as pH, residual nitrite, lipid oxidation, a(w) and color were realized. Sensory characteristics of mortadella containing essential oils and their nanoemulsions were evaluated through a focus group and control difference test. Nanoemulsions were more effective than individual essential oils in reducing vegetative cells of C. sporogenes. The combinations of essential oils and their nanoemulsions acted as an antioxidant in the meat product and did not modify the other technological characteristics of the product. Although mortadella added with a natural preservative is an attraction, flavor and color variability must be considered. The present study showed good results for the application of essential oil nanoemulsions as a preservative in meat products and encourages further studies in this regard.

Essential oilsNatural preservativesNanoemulsionsClostridium sporogenesFood security

Pinelli, Juliana Junqueira、de Abreu Martins, Heloisa Helena、Guimaraes, Angelica Sousa、Isidoro, Silas Rodrigo、Goncalves, Michelle Carlota、Junqueira de Moraes, Tatiana Silveira、Ramos, Eduardo Mendes、Piccoli, Roberta Hilsdorf

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Univ Fed Lavras, Dept Biol, CP 3037, BR-37200900 Lavras, MG, Brazil

IFBaiano Fed Inst Educ Sci & Technol, Dept Agroind, Highway BA 233,Km 04, BR-46880000 Itaberaba, BA, Brazil

Univ Fed Lavras, Dept Food Sci, CP 3037, BR-37200900 Lavras, MG, Brazil

2021

10.1016/j.lwt.2021.111123

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.143
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