Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products.

Bibliographic Details
Title: Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products.
Authors: Pateiro M; Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain., Munekata PES; Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain., Sant'Ana AS; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil., Domínguez R; Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain., Rodríguez-Lázaro D; Microbiology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain., Lorenzo JM; Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.
Source: International journal of food microbiology [Int J Food Microbiol] 2021 Jan 16; Vol. 337, pp. 108966. Date of Electronic Publication: 2020 Nov 10.
Publication Type: Journal Article; Review
Language: English
Journal Info: Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE
Imprint Name(s): Original Publication: Amsterdam : Elsevier Science Publishers, c1984-
MeSH Terms: Anti-Infective Agents/*pharmacology , Food Preservatives/*pharmacology , Meat Products/*microbiology , Oils, Volatile/*pharmacology, Anti-Infective Agents/chemistry ; Bacteria/drug effects ; Bacteria/pathogenicity ; Cell Membrane/drug effects ; Edible Films ; Food Preservatives/chemistry ; Meat/microbiology ; Oils, Volatile/chemistry ; Plant Oils/chemistry ; Plant Oils/pharmacology
Abstract: Meat and meat products are perishable products that require the use additives to prevent the spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products without synthetic preservatives have led to the search for new sources of antimicrobial compounds. Essential oils (EOs), which has been used since ancient times, meet these goals since their effectiveness as antimicrobial agents in meat and meat products have been demonstrated. Cinnamon, clove, coriander, oregano, rosemary, sage, thyme, among others, have shown a greater potential to control and inhibit the growth of microorganisms. Although EOs are natural products, their quality must be evaluated before being used, allowing to grant the Generally Recognized as Safe (GRAS) classification. The bioactive compounds (BAC) present in their composition are linked to their activity, being the concentration and the quality of these compounds very important characteristics. Therefore, a single mechanism of action cannot be attributed to them. Extraction technique plays an important role, which has led to improve conventional techniques in favour of green emerging technologies that allow to preserve better target bioactive components, operating at lower temperatures and avoiding as much as possible the use of solvents, with more sustainable processing and reduced energy use and environmental pollution. Once extracted, these compounds display greater inhibition of gram-positive than gram-negative bacteria. Membrane disruption is the main mechanism of action involved. Their intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product.
(Copyright © 2020 Elsevier B.V. All rights reserved.)
Contributed Indexing: Keywords: Active packaging; Aromatic plants; Bioactive compounds; Encapsulation; Meat products; Natural preservatives; Synergistic effect
Substance Nomenclature: 0 (Anti-Infective Agents)
0 (Food Preservatives)
0 (Oils, Volatile)
0 (Plant Oils)
Entry Date(s): Date Created: 20201117 Date Completed: 20201230 Latest Revision: 20201230
Update Code: 20210623
DOI: 10.1016/j.ijfoodmicro.2020.108966
PMID: 33202297
Published: 2021 Jan 16
Database: MEDLINE

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