Abstract
To replace synthetic preservatives and expand green consumption, several essential oils have been tested in foods and food packaging due to their antimicrobial properties. This study aimed to analyze the synergistic antimicrobial action of a chitosan-gelatin based active biopolymers with the addition of essential oils (EOs). The antimicrobial agents were tested against foodborne microorganisms Staphylococcus aureus and Escherichia coli strains. The antibacterial activity of Thymus vulgaris, Ocimum basilicum, Origanum majorana, and the synergistic interactions among them were assessed according to the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method. Chitosan-gelatin based active biopolymers were developed, and 23% (w/w) of each essential oil and combined oils were added. The antimicrobial effect of active films was measured using the disk diffusion method. Active films with the addition of essential oils have potential applications as active packaging agents, especially those that demonstrated inhibition zones. Combined EOs can be used to enhance the antimicrobial activity, ensuring reduced doses used in active packaging and decreasing the association with adverse sensory characteristics.
Highlights
With the advent of clean-label foods and the demand for healthier and more sustainable products, the food industry has formulated and reformulated several products to meet consumer needs, replacing artificial coloring, flavoring and synthetic antimicrobial materials with natural options [1].Outbreaks of foodborne diseases (FBD) have been reported regularly worldwide, representing a reason for concern to international and governmental bodies due to economic and public health issues [2]
The antibacterial activity of Thymus vulgaris, Ocimum basilicum, Origanum majorana, and the synergistic interactions among them were assessed according to the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using the microdilution method
Escherichia coli and Staphylococcus aureus are some of the pathogenic bacteria that cause foodborne diseases
Summary
Outbreaks of foodborne diseases (FBD) have been reported regularly worldwide, representing a reason for concern to international and governmental bodies due to economic and public health issues [2]. Escherichia coli and Staphylococcus aureus are some of the pathogenic bacteria that cause foodborne diseases. Escherichia coli belongs to the family Enterobacteriaceae and is one of the most important enteric pathogens. It is naturally present in the intestinal flora, but certain groups are foodborne pathogens and can cause severe gastrointestinal disorders [3]. Staphylococcus aureus is associated with many causes of foodborne diseases worldwide [4] and many strains produce enterotoxins, which can cause food poisoning when ingested [5]
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