Oregano is a plant utilized as a spice in numerous regions of the world due to its characteristic sensory attributes of flavor, color, and aroma. The use of oregano. This study evaluated growth patterns of Mexican oregano (Lippia berlandieri) under salt stress and tested the hypothesis that this species is salt tolerant. J Food Prot. Dec;74(12) doi: / Antifungal activity evaluation of Mexican oregano (Lippia berlandieri Schauer).
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Among them, carboxymethyl cellulose CMC and starch S are the most widespread and economic biomaterials. However, berlandoeri reports mentioned that, for proper operation of active edible films, the optimal pH should be considered at which the antimicrobial agent may have a state of dissociation that allows better antimicrobial activity.
Antimicrobial assay was performed. Inhibition curves of Listeria monocytogenes at different concentrations of Mexican oregano Lippia berlamdieri Schauer essential oil and pH values added to CMC a 0.
The aim of this work was to evaluate the effect of pH and Mexican oregano essential oil concentration added to CMC and S edible films on Listeria monocytogenes and Staphylococcus aureus. Based on their traditional use, these extracts obtained from plants are first recommended, due to their broad-spectrum antimicrobial action and low side effects treatments [ 3 ].
Moreover, these authors pointed out that EO effectiveness is influenced by the sensitivity of the microorganism. Listeria monocytogenes and Staphylococcus aureus Fermi model biological parameters values at different concentrations of Mexican oregano Lippia berlandieri Schauer essential oil and pH values added to CMC and starch edible films.
Our results demonstrate that edible films can serve as carriers releasing EO onto the surface controlling bacterial growth and reducing diffusion into the agar since the EO chemically forms part of the structure of the film and interacts with the polymer and the plasticizer [ 31 ].
Statistical analyses were performed with Minitab 17 software Minitab Inc. Natural antimicrobial compounds effectiveness depends on the type, genus, species, and strain of the target microorganism and some food intrinsic and extrinsic factors such as pH, temperature, water content, atmospheric composition, and initial microbial load, with pH being one of the most important factors due to antimicrobial dissociation [ 3 ].
This is an open access article distributed berkandieri the Creative Commons Attribution Licensewhich permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Researchers around the world are investigating the use of essential oils to protect food from microbial growth. The obtained spectra were compared with the respective mass spectra of pure compounds and with the mass profile of the same compounds available from the US National Berlandieir of Standard Technology NIST library. Inhibition curves were fitted to the Fermi model.
San Claudio, Ciudad Universitaria, Col. Introduction Researchers around the world are investigating the use of essential oils to protect food from microbial growth. Currently, research has been focused on the use of edible films due to their safety regarding consumption and friendly relation with the environment, and coating materials being used currently include polysaccharides cellulose derivatives, starch, chitin, and gumsproteins soy, milk, gelatin, corn zein, and glutenand lipids oils, waxes, lipppia resins [ 9 lippix.
One inconvenience of EO direct application on surfaces by dipping, powdering, or spraying is that antimicrobial compounds can be neutralized or diffuse rapidly from the surface into the product [ 30 ].
Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic effect against two important food-borne pathogens. The data used to support the findings of this study are available from the corresponding author upon request.
In this report, the kind of polymer chain and pH affects the release of antimicrobial MOEO compounds due to many factors such as electrostatic interactions, osmosis, structural changes, and environmental conditions [ 732 ].
Subscribe to Table of Contents Alerts. The difference between CMC and starch polymers is the release of the antimicrobial compounds mainly thymol and carvacrol present in MOEO. Several works in the literature focus on the evaluation of the antibacterial effect of EOs and propose them as an interesting option to ensure the safety and quality of minimally processed foods and extend their shelf life [ 1314 ].
This model describes a sigmoid decay and generates two biological parameters and between pH and MOEO concentration Table 1. Edible Film Preparation Films were made according to the Bertuzzi et al. Films were made according to the Bertuzzi et al.
In this case, two main components of MOEO are thymol and carvacrol whose pH dissociation values are acidic 4. Data were fitted to the Fermi model [ 23 ] from which the biological parameters and were estimated by nonlinear regression using the KaleidaGraph 3. Correspondence should be addressed to Raul Avila-Sosa ; xm. Moreover, it can be observed that, for both kinds of edible films, pH values of 5 and 6 are more effective than 7.
Thus, adequate pH values can change the membrane permeability and disintegrate the outer membrane of Gram-negative bacteria releasing lipopolysaccharides. Carvacrol 5-isopropylmethylphenol and thymol 2-isopropylmethylphenol are the major components of the essential oils of some species belonging to the Lamiaceae family including oregano, and these are phenolic compounds; isomers of monoterpenes exhibit significant antimicrobial activity in vitro [ 67 ].
Journal of Food Quality. Significant differences were found in and values. Moreover, the Fermi model can explain and predict microbial reduction in all tested pathogens and is suitable to describe inactivation in similar matrices and under different operating conditions in the future [ 26 ].
Therefore, CMC releases more active compounds. MOEO was incorporated at 0. MOEO chemical analysis showed that the two major compounds were thymol 2.
Moreover, there are evidences that EOs incorporated to edible films can inhibit a large variety of food-borne pathogens [ 1315 — 19 ]. Therefore, future investigations should be conducted for the application of CMC and starch as edible coatings with MOEO in food to confirm their antibacterial effect and mechanical and sensory properties.
Microbial modeling allows estimating the effects of key intrinsic factors such as pH on CMC and starch edible films added with MOEO, showing a synergistic effect between EO concentration and pH, so these films might have the potential to inhibit the surface growth of pathogenic microorganisms in food by being suitable carriers of EO in different food applications.
Table of Contents Alerts. In addition, its chemical, physical, and functional characteristics make them suitable to add essential oils EOs as antimicrobials [ 10 — 12 ].
Essential oils also have the additional effect of maintaining the quality of the food during storage, including sensorial, nutritional, and functional properties [ 45 ].