Barros, Lillian

Caleja, Cristina

Lopes, Ana Isabel

Melo, Adma

Pereira, Eliana

Pintado, Manuela

Tavaria, Freni

English

Repositório Institucional da Universidade Católica Portuguesa

  78  [D&PA 44]  Antimicrobial activity of an edible film incorporated with oregano essential oil  Ana Isabel Lopes1, Adma Melo1, Eliana Pereira2,3, Cristina Caleja2,3, Lillian Barros2,3, Freni Tavaria1, Manuela Pintado1,*  1Universidade Católica Portuguesa, CBQF- Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal 2Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. 3Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.  *e-mail: mpintado@ucp.pt  Microbial food contamination has been the target of increasing attention. To avoid or minimize it, the use of appropriate packaging systems, which can act as a barrier and protect the food against spoiling microorganisms has been evaluated[1]. Edible films can be a way to overcome this problem due to their functional properties that allow them to extend food’s shelf-life[1].  Essential oils are Generally Recognized as Safe substances and have been used in food products as natural flavoring agents. Due to their high concentration in phenolic compounds, they have antimicrobial activity against a wide range of microorganisms[2]. Oregano essential oil, in particular, possesses a strong antimicrobial activity against Gram-positive and Gram-negative bacteria[3]. However, high concentrations of oil are required for it to exert its activity, which may exceed organoleptic acceptable levels[4]. The incorporation of essential oils onto films is able to circumvent these problems.  So, the main objective of the present work was to develop alginate films with two concentrations of oregano essential oil (2% and 3%). The antimicrobial activity of both formulations was tested by the viable cell method against bacterial species Escherichia coli, Pseudomonas aeruginosa, Yersinia enterocolitica, Salmonella enterica serovar Enteritidis, Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus.  The results showed that both films were able to inhibit the growth of all studied bacteria. However, it was necessary more time to completely inhibit the growth of all studied bacteria when exposed to the film with the lower concentration of essential oil (for example, E. coli’s growth was completely inhibited after 2h of incubation when exposed to the film with 3% of oil but, when exposed to the film with 2% oil, the same bacteria required 4h to be completely inhibited).   So, the developed edible films are potential natural solutions to prevent microbial growth in food products and extend shelf-life.  Acknowledgments: This work was financially supported by project BIOma - Soluções integradas de BIOeconomia para a Mobilização da cadeia Agroalimentar (POCI-01-0247-FEDER-046112) co-financed by Fundo Europeu de Desenvolvimento Regional (FEDER) through Programa Operacional Competitividade de Internacionalização (POCI). This research was also funded by National Funds from FCT - Fundação para a Ciência e a Tecnologia through projects UIDB/50016/2020 (CBQF), UIDB/00690/2020 and UIDP/00690/2020 (CIMO) and LA/P/0007/2021 (SusTEC). Author Lillian Barros would like to acknowledge her contract through the institutional scientific employment program. Authors Ana Isabel Lopes and Adma Melo would like to acknowledge their individual grants.      79 References: [1] D. Campos, C. Piccirillo, R. C. Pullar, P. M. Castro, M. M. Pintado, J. Sci. Food Agric. 94 (10) (2014) 2097-103 [2] S. Benavides, R. Villalobos-Carvajal, J. E. Reyes, J. Food. Eng. 110 (2012) 232-239 [3] M. G. Cattelan, M. B. M. de Castilhos, P. J. P. Sales, F. L. Hoffmann, Nutr. Food Sci. 43 (2) (2013) 169-174 [4] M. Ghasemlou, N. Aliheidari, R. Fahmi, S. Shojaee-Aliabadi, B. Keshavarz, M. J. Cran, R. Khaksar. Carbohydr. Polym. 98 (1) (2013) 1117-1126    

Antimicrobial activity of an edible film incorporated with oregano essential oil

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Antimicrobial activity of an edible film incorporated with oregano essential oil

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