Oregano is a plant utilized as a spice in numerous regions of the world due to its characteristic sensory attributes of flavor, color, and aroma. The use of oregano. This study evaluated growth patterns of Mexican oregano (Lippia berlandieri) under salt stress and tested the hypothesis that this species is salt tolerant. J Food Prot. Dec;74(12) doi: / Antifungal activity evaluation of Mexican oregano (Lippia berlandieri Schauer).

Author: Meztiktilar Brasar
Country: Bosnia & Herzegovina
Language: English (Spanish)
Genre: Politics
Published (Last): 17 February 2007
Pages: 96
PDF File Size: 16.56 Mb
ePub File Size: 20.80 Mb
ISBN: 882-7-82165-143-8
Downloads: 60660
Price: Free* [*Free Regsitration Required]
Uploader: Fautaur

The obtained spectra were compared with the respective mass spectra of pure compounds and with the mass profile of the same compounds available from the US National Institute of Standard Technology NIST library.

There was a problem providing the content you requested

The antimicrobial activity of essential oils and plant extracts is well known for a long time, and many research results have been published against food-borne pathogens [ 1 ] and about their low toxicity to mammals, fewer environmental effects, and low cost, which make them more attractive than synthetic antimicrobials [ 2 ]. Inhibition curves of Staphylococcus berlandieru at different concentrations of Mexican oregano Lippia berlandieri Schauer essential oil and pH values added to CMC a 0.

Listeria monocytogenes and Staphylococcus aureus Fermi model biological parameters values at different concentrations herlandieri Mexican berlandierk Lippia berlandieri Schauer essential oil and pH values added to CMC and starch edible films. Edible Film Preparation Films were made according to the Bertuzzi et al. Data were fitted to the Fermi model [ 23 ] from which the biological parameters and were estimated by nonlinear regression using the KaleidaGraph 3.

This is an open access article distributed under the Creative Commons Attribution Licensewhich permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Films lipoia made according to the Bertuzzi et al.

Moreover, the Fermi model can explain and predict microbial reduction in all tested pathogens and is suitable to describe inactivation in similar matrices and under different operating conditions in the future [ 26 ]. Journal of Food Quality. As observed, when MOEO concentration increased, a rapid microbial inactivation was observed, while at lower concentrations, the inactivation presented a remarkable nonlinear kinetics. Natural antimicrobial compounds effectiveness depends on the type, genus, species, and strain of the target microorganism and some food intrinsic and extrinsic factors such as pH, temperature, water content, atmospheric composition, and initial microbial load, with pH being one of the most important factors due to antimicrobial dissociation [ 3 ].


In this case, two main components of MOEO are thymol and carvacrol whose pH dissociation values are acidic 4. The main advantage of using EOs in a polymer matrix coating is a slow diffusion of the antimicrobial agent, leaving high concentrations of the active compound in contact with the food surface where contamination has occurred or is likely to occur, for a long period [ 20 ].

Several works in the literature focus on the evaluation of the antibacterial effect of EOs and propose them as an interesting option to ensure the safety and quality of minimally processed foods and extend their shelf life [ 1314 ].

To receive news and publication updates for Journal of Food Quality, enter your email address in the box below. Then, sorbitol Aldrich Chemical Co.

Therefore, future investigations should be conducted for the application of CMC and starch as edible coatings with MOEO in food to confirm their antibacterial effect and mechanical and sensory properties. MOEO chemical analysis showed that the two major compounds were thymol 2.

Essential oils also have the additional effect of maintaining the quality of the food during storage, including sensorial, nutritional, and functional properties [ 45 ].

Subscribe to Table of Contents Alerts. Table of Contents Alerts. Moreover, these authors pointed out that EO effectiveness is influenced by the sensitivity of the microorganism. Researchers around the world are investigating the use of essential oils to protect food from microbial growth.

MOEO was incorporated at 0. Based on their traditional use, these extracts obtained from plants are first recommended, due to their broad-spectrum antimicrobial action and low side effects treatments [ 3 ].

Thus, adequate pH values can change the membrane permeability and disintegrate the outer membrane of Gram-negative bacteria releasing lipopolysaccharides.

Herbario Virtual Austral Americano – Lippia berlandieri

Microbial Strains of L. Currently, research has been focused on the use of edible films due to their safety regarding consumption and friendly relation with the environment, and coating materials being used currently include polysaccharides cellulose derivatives, starch, chitin, and gumsproteins soy, milk, gelatin, corn zein, and glutenand berlandeiri oils, waxes, and resins [ 9 ].


Survival curves for both microorganisms are presented in Figures 1 and 2. Indexed in Science Citation Berlandiero Expanded. Correspondence should be addressed to Raul Avila-Sosa ; xm. Moreover, it can be observed that, for both kinds of edible films, pH values of 5 and 6 are more effective than 7. However, many reports mentioned that, for proper operation of active berlzndieri films, the optimal pH should be considered at which the antimicrobial agent may have a state of dissociation that allows lippiw antimicrobial activity.

Microbial modeling allows estimating the effects of key intrinsic factors such as pH on CMC and starch edible films added with MOEO, showing a synergistic berlandier between EO concentration and pH, so these films might have the berlandiedi to inhibit the surface growth of pathogenic microorganisms in food by being suitable carriers of EO in different food applications. In this report, the kind of polymer chain and pH affects the release of antimicrobial MOEO compounds due to many factors such as electrostatic interactions, osmosis, structural changes, and environmental conditions [ 732 ].

Antimicrobial assay was performed. San Claudio, Ciudad Universitaria, Col. Inhibition curves were lippai to the Fermi model. Our results demonstrate that edible films can serve as carriers releasing EO onto the surface controlling bacterial growth and reducing diffusion into the agar since the EO chemically forms part of the structure of the film and interacts with the polymer and the plasticizer [ 31 ]. Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic effect against two important food-borne pathogens.

Significant differences were found in and values. Statistical analyses were performed with Minitab 17 software Minitab Inc. Among them, carboxymethyl cellulose CMC and starch S are the most widespread and economic biomaterials.