Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

The aim of this work was to evaluate the effect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible films on Listeria monocytogenes and Staphylococcus aureus. CMC and S edible films were formulated with different concentrations (0%, 0.25%, 0.50...

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Veröffentlicht in:Journal of food quality 2018-01, Vol.2018 (2018), p.1-6
Hauptverfasser: Avila-Sosa, Raul, Vera-López, Obdulia, Lazcano-Hernández, Martin Alvaro, Caballero-Alvarez, Francisco Javier, Ochoa-Velasco, Carlos Enrique, Navarro-Cruz, Addí Rhode, López-Malo, Aurelio
Format: Artikel
Sprache:eng
Schlagworte:
Antimicrobial agents
Cellulose
Food quality
Food science
Hydrogen-ion concentration
Listeria
Oils & fats
Protective coatings
Staphylococcus aureus
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Zusammenfassung:The aim of this work was to evaluate the effect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible films on Listeria monocytogenes and Staphylococcus aureus. CMC and S edible films were formulated with different concentrations (0%, 0.25%, 0.50%, 0.75%, and 1%) of MOEO at different pH (5, 6, or 7). Antimicrobial assay was performed. Inhibition curves were fitted to the Fermi model. Significant differences (p
ISSN:0146-9428
1745-4557
DOI:10.1155/2018/1659394