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- Title
Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils.
- Authors
García-Díez, Juan; Alheiro, Joana; Pinto, Ana Luísa; Soares, Luciana; Falco, Virgílio; Fraqueza, Maria João; Patarata, Luís
- Abstract
Utilization of essential oils (EOs) as antimicrobial agents against foodborne disease has gained importance, for their use as natural preservatives. Since potential interactions between EOs and food characteristics may affect their antimicrobial properties, the present work studies the influence of fat, protein, pH, aw and food additives on the antimicrobial effect of oregano and garlic EOs against Salmonella spp. and Listeria monocytogenes. Results showed that protein, pH, aw, presence of beef extract, sodium lactate and nitrates did not influence their antimicrobial effect. In contrast, the presence of pork fat had a negative effect against both EOs associated with their dilution of the lipid content. The addition of food phosphates also exerts a negative effect against EOs probably associated with their emulsification properties as observed with the addition of fat. The results may help the food industry to select more appropriate challenges to guarantee the food safety of foodstuffs.
- Subjects
ESSENTIAL oils; FOOD additives; ANTI-infective agents; GARLIC; OREGANO
- Publication
Foods, 2017, Vol 6, Issue 6, p44
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods6060044