pectins and carvacrol

Recently, Pectin (PEC) and Aloe-Gel (AG) have received great attention for their use in the encapsulation of hydrophobic bioactive compounds such as Carvacrol (CAR). The aim of this study is to assess the physical, chemical and biological properties of a novel PEC/AG film and evaluate its capability to entrap CAR into microencapsulates. For this purpose, the casting method was used to prepare the PEC/AG membranes (70:30 % w/w). The CAR-loaded PEC/AG film was prepared adding different proportions of CAR (0.25%, 0.50% and 1.00% v/v) to the mixture of PEC/AG, previously emulsified with tween 80 (1.0%). The optical properties, Water Vapor Permeability (WVP), ATR-FTIR spectroscopy, microstructure, antibacterial activity and size of microcapsules were evaluated. The PEC/AG membranes loaded with CAR showed yellowish appearance and they were transparent to the UV electromagnetic radiation (190, 200 and 280 nm). The film prepared with the lowest amount of CAR (PC/AG-CAR-0.25%) showed the highest values of WVP (66.2%) and, according to SEM micrograph, the largest microcapsules (≈1005± 39 µm3). The FTIR analysis showed the characteristic absorption peaks located at 1015 cm-1 to 1030 cm-1 and a small shoulder to 990 cm-1 of benzene ring 1:2:4 substituted that suggested the presence of CAR-loaded in the PC/AG film. On the other hand, E. coli O157:H7 showed the highest sensitivity to the PEC/AG-CAR-1.00% film, while S. aureus was not sensitive.

Topics: Anti-Bacterial Agents; Bandages; Cymenes; Drug Compounding; Escherichia coli O157; Membranes, Artificial; Microscopy, Electron, Scanning; Monoterpenes; Pectins; Permeability; Plant Preparations; Spectroscopy, Fourier Transform Infrared; Staphylococcus aureus; Steam

Tomato is a fruit widely consumed due to its flavor and nutritional value; however, it is susceptible to fungi contamination. Oregano essential oil (OEO) is a fungicide whose constituents are volatile; therefore, their incorporation within edible coatings can protect them and maintain their efficacy. In this context, this study evaluated the effect of OEO applied within pectin coatings on the inhibition of Alternaria alternata growth, antioxidant content and sensorial acceptability of tomatoes.. The major volatile compounds of OEO were carvacrol (47.41%), p-cymene (26.44%) and thymol (3.02%). All the applied OEO concentrations (15.7, 25.9 and 36.1 g L(-1) ) inhibited the in vitro growth of A. alternata, whereas the in vivo effective concentrations were 25.9 and 36.1 g L(-1) . Additionally, there was an increment of total phenols and antioxidant activity in coated tomatoes compared to controls. Aroma acceptability of tomatoes was not affected by the pectin-OEO coating; additionally, the pectin, pectin-OEO 15.7 g L(-1) treatments and control tomatoes showed higher flavor acceptability than those coated with pectin-OEO 25.9 and 36.1 g L(-1) .. Pectin-OEO coatings showed antifungal effect and increased the antioxidant activity without negative effects on the sensorial acceptability of tomatoes. © 2015 Society of Chemical Industry.

Topics: Alternaria; Antifungal Agents; Antioxidants; Cymenes; Food Handling; Food Microbiology; Food Preservation; Fruit; Fungicides, Industrial; Humans; Monoterpenes; Odorants; Oils, Volatile; Origanum; Pectins; Plant Extracts; Solanum lycopersicum; Taste; Thymol

Salmonella enteritidis (SE) is a major foodborne pathogen that causes human infections largely by consumption of contaminated eggs. The external surface of eggs becomes contaminated with SE from multiple sources, highlighting the need for effective egg surface disinfection methods. This study investigated the efficacy of three GRAS-status, phytochemicals, namely carvacrol (CR), eugenol (EG), and β-resorcylic acid (BR) applied as pectin or gum arabic based coating for reducing SE on shell eggs. White-shelled eggs, spot inoculated with a 5-strain mixture of nalidixic acid (NA) resistant SE (8.0 log CFU/mL) were coated with pectin or gum arabic solution containing each phytochemical (0.0, 0.25, 0.5, or 0.75%), and stored at 4°C for 7 days. SE on eggs was enumerated on days 0, 1, 3, and 7 of storage. Approximately 4.0 log CFU/egg of SE was recovered from inoculated and pectin or gum arabic coated eggs on day 0. All coating treatments containing CR and EG, and BR at 0.75% reduced SE to undetectable levels on day 3 (P < 0.05). Results suggest that the aforementioned phytochemicals could effectively be used as a coating to reduce SE on shell eggs, but detailed studies on the sensory and quality attributes of coated eggs need to be conducted before recommending their use.

Topics: Animals; Anti-Bacterial Agents; Chickens; Cymenes; Egg Shell; Eugenol; Gum Arabic; Hydroxybenzoates; Microbial Viability; Monoterpenes; Pectins; Phytochemicals; Poultry Diseases; Salmonella enteritidis; Salmonella Infections, Animal

Edible films can be used as wrapping material on food products to reduce surface contamination. The incorporation of antimicrobials into edible films could serve as an additional barrier against pathogenic and spoilage microorganisms that contaminate food surfaces. The objective of this study was to investigate the antimicrobial effects of carvacrol and cinnamaldehyde, incorporated into apple, carrot, and hibiscus-based edible films against Listeria monocytogenes on contaminated ham and bologna. Ham or bologna samples were inoculated with L. monocytogenes and dried for 30 min, then surface wrapped with edible films containing the antimicrobials at various concentrations. The inoculated, film-wrapped samples were stored at 4 °C. Samples were taken at day 0, 3, and 7 for enumeration of surviving L. monocytogenes by plating on appropriate media. Carvacrol films showed better antimicrobial activity than cinnamaldehyde films. Compared to control films without antimicrobials, films with 3% carvacrol induced 1 to 3, 2 to 3, and 2 to 3 log CFU/g reductions on ham and bologna at day 0, 3, and 7, respectively. Corresponding reductions with 1.5% carvacrol were 0.5 to 1, 1 to 1.5, and 1 to 2 logs, respectively. At day 7, films with 3% cinnamaldehyde reduced L. monocytogenes population by 0.5 to 1.5 and 0.5 to 1.0 logs on ham and bologna, respectively. Inactivation by apple films was greater than that by carrot or hibiscus films. Apple films containing 3% carvacrol reduced L. monocytogenes population on ham by 3 logs CFU/g on day 0 which was 1 to 2 logs greater than that by carrot and hibiscus films. Films were more effective on ham than on bologna. The food industry and consumers could use these films to control surface contamination by pathogenic microorganisms.. Antimicrobial edible, food-compatible film wraps prepared from apples, carrots, and hibiscus calyces can be used by the food industry to inactivate Listeria monocytogenes on widely consumed ready to eat meat products such as bologna and ham. This study provides a scientific basis for large-scale application of edible fruit- and vegetable-based antimicrobial films on foods to improve microbial food safety.

Topics: Acrolein; Animals; Colony Count, Microbial; Consumer Product Safety; Cymenes; Daucus carota; Food Contamination; Food Microbiology; Food Packaging; Food Preservation; Hibiscus; Listeria monocytogenes; Malus; Meat Products; Monoterpenes; Pectins; Plant Extracts; Swine

Apple-based edible films containing plant antimicrobials were evaluated for their activity against pathogenic bacteria on meat and poultry products. Salmonella enterica or E. coli O157:H7 (10(7) CFU/g) cultures were surface inoculated on chicken breasts and Listeria monocytogenes (10(6) CFU/g) on ham. The inoculated products were then wrapped with edible films containing 3 concentrations (0.5%, 1.5%, and 3%) of cinnamaldehyde or carvacrol. Following incubation at either 23 or 4 degrees C for 72 h, samples were stomached in buffered peptone water, diluted, and plated for enumeration of survivors. The antimicrobial films exhibited concentration-dependent activities against the pathogens tested. At 23 degrees C on chicken breasts, films with 3% antimicrobials showed the highest reductions (4.3 to 6.8 log CFU/g) of both S. enterica and E. coli O157:H7. Films with 1.5% and 0.5% antimicrobials showed 2.4 to 4.3 and 1.6 to 2.8 log reductions, respectively. At 4 degrees C, carvacrol exhibited greater activity than did cinnamaldehyde. Films with 3%, 1.5%, and 0.5% carvacrol reduced the bacterial populations by about 3, 1.6 to 3, and 0.8 to 1 logs, respectively. Films with 3% and 1.5% cinnamaldehyde induced 1.2 to 2.8 and 1.2 to 1.3 log reductions, respectively. For L. monocytogenes on ham, carvacrol films induced greater reductions than did cinnamaldehyde films at all concentrations tested. In general, the reduction of L. monocytogenes on ham at 23 degrees C was greater than at 4 degrees C. Added antimicrobials had minor effects on physical properties of the films. The results suggest that the food industry and consumers could use these films as wrappings to control surface contamination by foodborne pathogenic microorganisms.

Topics: Acrolein; Animals; Anti-Bacterial Agents; Chickens; Colony Count, Microbial; Cymenes; Escherichia coli O157; Food Handling; Food Microbiology; Food Packaging; Foodborne Diseases; Fruit; Glycerol; Malus; Meat; Monoterpenes; Pectins; Pigmentation; Salmonella enteritidis; Surface Properties; Swine