Abstract
The goal of this study is to evaluate the in vitro effects of rosemary, salvia, oregano and clove oils at volume fractions of 1000, 750, 500, 250, 100, 50, 26, 10 and 5 µL/mL (100, 75, 50, 25, 10, 5, 3, 1 and 0.5%) on the growth of contaminating fungi in salami. The in vitro effect of the oils against fungal growth was indicated by zones of inhibition. Rosemary oil showed an inhibition zone of 9.6 mm only at the maximal volume fraction (1000 µL/mL). Salvia oil showed inhibition zones of 12.2, 11.2 and 10.5 mm only at the three highest fractions tested. Based on the inhibition zones, clove oil at 125 and 250 µL/mL, oregano oil at 250 and 500 µL/mL and a mixture (1:1 by volume) of the two oils at 100 µL/mL were selected to be applied to the surface of salamis. A significant reduction of fungal growth in all of the oil-treated samples was confirmed by visual inspection. A sensory analysis revealed that the samples treated with 125 µL/mL of clove oil or 100 µL/mL of a mixture of oregano and clove oil showed no significant flavour differences compared with the control. Carvacrol and eugenol were the principal compounds in oregano and clove oils, respectively, and were most likely responsible for the antifungal activity.
Highlights
Condiments have always been used in the food industry to preserve food
Given the importance of studies related to the manufacture of safe and healthy food products and the emphasis on the use of natural preservatives and additives, this study aims to evaluate the in vitro antifungal activity of the oils of rosemary (Rosmarinus officinalis), salvia (Salvia sclarea), oregano (Origanum vulgare) and clove (Eugenia caryophyllata)
The white mould isolated in the curing room of the industrial plant was identified as Penicillium sp., which is most likely Penicillium nalgiovense because this fungus had been deliberately inoculated into the product at the plant where the collections were performed
Summary
Consumer concerns over excessive use of synthetic additives has motivated the industry to seek for new alternatives to reduce condiment use In this context, the use of natural products in food preservation is a promising alternative to ensure food quality, extend shelf life and meet the needs and expectations of consumers [1]. The growth of filamentous fungi on the surface of salami during ripening is considered a quality factor that should complement the biochemical changes involved in the maturation of the product Among these biochemical changes are the typical flavour produced by the oxidation of lactate, amino acid degradation and proteolysis, lipolysis, oxygen consumption, protection against light and colonization by undesirable mould [4,5]
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