Schinus terebinthifolius (Anacardiaceae) essential oil for minas frescal cheese preservation

Valquíria De Fátima Simões,Zilda Cristiani Gazim,Wanessa De Campos Bortolucci,Carla Maria Mariano Fernandez,José Eduardo Gonçalves,Suelen Pereira Ruiz,Kátia Castilho De Oliveira,Maria Graciela Iecher Faria,Nelson Barros Colauto,Giani Andrea Linde

doi:10.33448/rsd-v9i11.9760

Valquíria De Fátima Simões, Zilda Cristiani Gazim + Show 8 more

Open Access

https://doi.org/10.33448/rsd-v9i11.9760

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Abstract

Microorganism control in food has been a challenge due to the legislation restrictions of each country and the increase in the demand for food without chemical preservatives. Plant essential oils have antimicrobial action and are promising for the use in the food industry. Our study aimed to evaluate the chemical composition and the antimicrobial effect of Schinus terebinthifolius Raddi fruit essential oil on minas frescal cheese. The essential oil was extracted by hydrodistillation, and the chemical compounds were identified by gas chromatography coupled to mass spectrometry. The major identified compounds were hydrocarbon monoterpenes (57.0%), mainly: α-pinene (22.2%), limonene (17.0%), carvone (10.2%) and β-phellandrene (7.9%). The cheese was produced, the main microorganisms were isolated, and the minimum inhibitory concentration was determined through broth microdilution test. The cheese samples were soaked. The pink pepper fruit essential oil was added to the cheese samples at the concentration of 20000 μL/mL superficially or to the micelle. S. terebinthifolius fruit essential oil was efficient to control minas frescal cheese microorganisms mainly when applied by superficial addition. The essential oil is a potential source of studies to develop applications for the control of microorganisms in cheese such as minas frescal. Further studies may exploit the impact of the essential oil in minas frescal cheese acceptability.

Highlights

Minas frescal fresh cheese is obtained by enzymatic coagulation of the nonpolar fraction of milk casein which is separated but not matured (Brasil, 2004)
Our results showed that Schinus terebinthifolius Raddi essential oil has inhibitory activity in minas frescal cheese microbiota
For α-pinene, antimicrobial activity has been reported in the literature against Streptococcus pyogenes (MIC 0.132 mg/mL), methicillin-resistant Staphylococcus aureus (MIC 0.210 mg/mL), methicillingentamicin Staphylococcus aureus (MIC 0.256 mg/mL), Streptococcus pneumoniae (MIC 0.172 mg/mL), Haemophilus influenzae (MIC 0.126 mg/mL) and Escherichia coli (MIC 0.98 mg/mL) (Yang et al 2015)

Summary

Introduction

Minas frescal fresh cheese is obtained by enzymatic coagulation of the nonpolar fraction of milk casein which is separated but not matured (Brasil, 2004). This cheese is very appreciated in Brazil and has an estimated consume of 119,561.7 kg/year in 2019 (Veríssimo et al, 2019). Due to its physical and chemical characteristics, it is an ideal means for the growth of pathogenic rotting microorganisms (Carvalho et al, 2007) and, with shelf life of up to 20 days (ABIQ, 2020). Chemical preservatives are utilized to control microorganism growth in fresh cheese (Gonçalves et al, 2011). Sodium nitrate has been reported to be used to avoid swelling of minas frescal cheese (Mello, 2007), and to inhibit microorganism contamination, specially Clostridium bacteria (Perry, 2004)

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