Abstract
The food industry is looking for strategies to prevent microbial growth in order to ensure food safety and shelf life. However, the use of synthetic preservatives, such as nitrate and nitrite in meat products, entails risks to human health. An alternative is the utilization of essential oils, widely known for their antimicrobial properties. This work aimed the antimicrobial potential of a bioactive coating based on chitosan incorporated with clove essential oil in in hamburger-like meat product. Through the analysis of antimicrobial activity by diffusion in agar and broth, there was an action against Gram-positive and Gram-negative bacteria. Regarding Staphylococcus aureus and Escherichia coli, the minimum inhibitory concentration (MIC) was 3.74 mg/mL and the minimum bactericidal concentration (MBC) was 374.33 mg/mL for both. In the micro atmospheric diffusion test, CEO reduced by up to 70 and 76% of the E. coli and S. aureus bacteria development, respectively. CEO was applied as an active component in chitosan-based coatings in hamburger-like meat, in which it was able to promote the control of microbial proliferation of Total Coliforms, Coliforms at 45 ⁰C and Coagulase-Positive Staphylococcus throughout 7 days of storage under refrigeration. It is concluded that the bioactive coating based on chitosan incorporated with clove essential oil promotes microbiological control in hamburger-like meat product.
Highlights
The industry implements different conservation methods during the production and marketing of products of animal origin, in order to delay or prevent microbiological, chemical or physical changes that male them unfit for human consumption (Macwan etal. 2016)
In view of the potentiality of clove essential oil as an antimicrobial in foods, the objective of the present study was to assess its antimicrobial activity against Staphylococcus aureus and Escherichia coli and evaluate the effect of edible coatings based on chitosan incorporated with clove essential oil on the microbiological characteristics in a hamburger-like meat product
These results are consistent with those reported by other studies, where eugenol is considered the major compound of clove essential oil, being isolated or in synergism with the other compounds, responsible for the biological potentials of the oil, such as antioxidant, antimicrobial, and antihyperglycemic activity (Radünz et al, 2019; Kalaiselvi et al, 2019; Radünz et al, 2021)
Summary
The industry implements different conservation methods during the production and marketing of products of animal origin, in order to delay or prevent microbiological, chemical or physical changes that male them unfit for human consumption (Macwan etal. 2016). Food safety issues are one of the main concerns associated with public health, since outbreaks of foodborne diseases are annually recorded worldwide (Burt, 2004; Macwan et al, 2016). Allied with this fact, the addition of synthetic preservatives to foods is confronted with the increase in consumer demand for products of natural origin (Calo et al, 2015). Essential oils are among the alternatives with the potential to replace synthetic preservatives in meat products, either partially or totally These compounds are derived from the specialized metabolism of aromatic plants. Plants trigger natural defense mechanisms against edaphoclimatic and pathogenic factors, synthesizing biologically active molecules, such as terpenes and phenolic compounds, through their specialized metabolism, providing essential oils with an antimicrobial capacity (Burt, 2004)
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