Essential oils were proposed as natural additives to ensure food safety and quality in a more sustainable approach. The chemical composition of Thymus vulgaris essential oil (TV-EO) collected from Morocco, its antioxidant and antimicrobial activity against different serotypes of Salmonella enterica subsp. enterica was investigated. A mathematical model was implemented to predict the Salmonella behavior when exposed to TV-EO. In situ antimicrobial activity and sensory influence were tested in minced poultry meat experimentally contaminated with Salmonella and treated with TV-EO. Hydrodistillation was used to extract TV-EO, and gas chromatography-mass spectrometry (GC-MS) analysis found thymol as the most representative compound. Results of the antioxidant activity showed an IC50 of 0.29 ± 0.04 mg/mL, EC50 of 0.74 ± 0.08 mg/mL, and RC50 of 0.59 ± 0.06 mg/mL. All the Salmonella strains were susceptible to TV-EO with performing results for the disc diffusion method (inhibition diameters ranged between 24 ± 0.4 mm and 32 ± 0.6 mm), determination of minimum inhibitory concentration (MIC; 0.5%) and minimum bactericidal concentration (MBC; 1%), sublethal-injured cells (7.99 ± 0.08%), in situ activity (growth inhibition after 3 days), and meat sensory preservation (up to 1 week). The implemented mathematical model well fitted the Salmonella growth curve. TV-EO with significant antioxidant and antibacterial activities was suitable to ensure food safety and quality consistent with the new sustainable trends in the food field.

Comprehensive evaluation on the use of thymus vulgaris essential oil as natural additive against different serotypes of salmonella enterica

Ed-Dra A.
Primo
;
Nalbone L.
Secondo
;
El Majdoub Y. O.;Giarratana F.
Penultimo
;
Giuffrida A.
Ultimo
2021-01-01

Abstract

Essential oils were proposed as natural additives to ensure food safety and quality in a more sustainable approach. The chemical composition of Thymus vulgaris essential oil (TV-EO) collected from Morocco, its antioxidant and antimicrobial activity against different serotypes of Salmonella enterica subsp. enterica was investigated. A mathematical model was implemented to predict the Salmonella behavior when exposed to TV-EO. In situ antimicrobial activity and sensory influence were tested in minced poultry meat experimentally contaminated with Salmonella and treated with TV-EO. Hydrodistillation was used to extract TV-EO, and gas chromatography-mass spectrometry (GC-MS) analysis found thymol as the most representative compound. Results of the antioxidant activity showed an IC50 of 0.29 ± 0.04 mg/mL, EC50 of 0.74 ± 0.08 mg/mL, and RC50 of 0.59 ± 0.06 mg/mL. All the Salmonella strains were susceptible to TV-EO with performing results for the disc diffusion method (inhibition diameters ranged between 24 ± 0.4 mm and 32 ± 0.6 mm), determination of minimum inhibitory concentration (MIC; 0.5%) and minimum bactericidal concentration (MBC; 1%), sublethal-injured cells (7.99 ± 0.08%), in situ activity (growth inhibition after 3 days), and meat sensory preservation (up to 1 week). The implemented mathematical model well fitted the Salmonella growth curve. TV-EO with significant antioxidant and antibacterial activities was suitable to ensure food safety and quality consistent with the new sustainable trends in the food field.
2021
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11570/3204437
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 31
  • ???jsp.display-item.citation.isi??? 28
social impact