Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil

Camila Casagrande Paganini,Bruno Augusto Mattar Carciofi,Denise Adamoli Laroque,Gláucia Maria Falcão De Aragão

doi:10.33448/rsd-v10i16.23335

Camila Casagrande Paganini, Bruno Augusto Mattar Carciofi + Show 2 more

Open Access

https://doi.org/10.33448/rsd-v10i16.23335

Copy DOI

Abstract

This study aimed to apply cellulose acetate (CA) films incorporated with oregano essential oil (OEO) to inhibit bacteria growth associated with spoilage of meat products (Weissella viridescens (microaerophilic) and Pseudomonas fluorescens (aerobic)) and evaluate its effect on the shelf life of vacuum-packed sliced ham (VPSH). CA films were produced using acetone solvent, adding 25, 35, 50, or 75 mg of OEO per film. Antimicrobial activity and mechanical properties of films were determined. CA films in Petri dishes showed a better antimicrobial effect against W. viridescens than P. fluorescens. As VPSH, presents a microaerophilic environment, product shelf life was determined fitting Baranyi and Roberts’ model to W. viridescens’ growth experimental data, at 8 °C. OEO did not modify films’ mechanical properties. Application of the CA film with 75 mg of OEO decreased value of W. viridescens, increased its value, resulting in a ham` shelf-life increased by eight days, demonstrating excellent application potential.

Highlights

The control of microbial growth in meat products is crucial to extend productsshelf life and prevent foodborne diseases (Longhi et al, 2018; Jacob, Mathiasen, & Powell, 2010)
The films incorporated with oregano essential oil (OEO) resulted in a growth reduction of W. viridescens and P. fluorescens, which decreased with the increase of OEO quantity
The film F50 resulted in the same pattern observed for the control experiment for P. fluorescens, while the film film incorporating 75 mg of OEO (F75) showed a growth reduction when compared to the control

Summary

Introduction

The control of microbial growth in meat products is crucial to extend productsshelf life and prevent foodborne diseases (Longhi et al, 2018; Jacob, Mathiasen, & Powell, 2010). Lactic acid bacteria (LAB) is one of the main spoilage microorganisms present in meat products stored under vacuum or modified atmosphere. Pseudomonas spp. is Gram-negative, aerophilic, and psychrotrophic bacteria that can grow under refrigeration conditions. These characteristics make them the main spoilage microorganisms in meat products, especially at low temperatures, under aerobic conditions (Pseudomonas spp.) and vacuum packaging (W. viridescens) (Oh et al, 2014; Sousa et al, 2012). Active films containing antibacterial essential oils interact with the product surface by direct contact or gradual release of the active molecules previously added to the film (Espitia et al, 2013; Woranuchet al., 2015)

Objectives

Methods

Results

Conclusion