文章基本信息

标题：Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils
本地全文：下载
作者：Juan García-Díez ; Joana Alheiro
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2017
卷号：6
期号：6
页码：44
DOI：10.3390/foods6060044
语种：English
出版社：MDPI Publishing
摘要：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.
关键词：essential oil; Salmonella spp.; Listeria monocytogenes ; food additives; food composition essential oil ; Salmonella spp. ; Listeria monocytogenes ; food additives ; food composition