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Effect of antioxidant and optimal antimicrobial mixtures of carvacrol, grape seed extract and chitosan on different spoilage microorganisms and their application as coatings on different food matrices

2013Journal article Open access
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dc.contributor.authorRubilar, Javiera F.
dc.contributor.authorCruz, R. M. S.
dc.contributor.authorKhmelinskii, Igor
dc.contributor.authorVieira, M. M. C.
dc.date.accessioned2017-12-12T11:05:02Z
dc.date.available2017-12-12T11:05:02Z
dc.date.issued2013
dc.description.abstractThere is growing interest in the use of natural agents with antimicrobial (AM) and antioxidant (AOX) properties. Optimization of the AM capacity for mixtures containing carvacrol, grape seed extract (GSE) and chitosan, against gram-negative (Pseudomonas aeruginosa), gram-positive bacteria (Staphylococcus aureus, Listeria innocua and Enterococcus faecalis) and yeast (Saccharomyces cerevisiae) at 106 cfu mL−1 was studied. To observe the synergistic or antagonistic effect and find optimal combinations between the three agents, a simplex centroid mixture design was run for each microorganism, combining carvacrol (0-300 ppm, X1)X, GSE (0-2000 ppm, X2) and chitosan (0-2% w/v, X3). Results of the response surface analysis showed several synergistic effects for all microorganisms. Combinations of 60 ppm-400 ppm-1.2% w/v (carvacrol-GSE-chitosan; optimal AM combination 1, OAMC-1); 9.6 ppm-684 ppm-1.25% w/v (OAMC-2); 90 ppm-160 ppm-1.24% w/v (OAMC-3) were found to be the optimal mixtures for all microorganisms. Radical scavenging activity (RSA) of the same agents was then compared with a standard AOX (butylated hydroxytoluene; BHT) at different concentrations (25, 50 and 100 ppm; as well as the optimal AM concentrations) by the 1,1-diphenyl-2- picrylhydrazyl (DPPH) method. RSA increased in the following order: chitosan< carvacrol< BHT< GSE and for the OAMC: OAMC-2< OAMC-1< OAMC-3. The best RSA (OAMC-3) was applied as a coating in two different food matrices (strawberries and salmon). For strawberries, P. aeruginosa was more sensitive to the action of OAMC-3 than S. cerevisiae. For salmon, S. aureus was more resistant to the action of OAMC-3 than E. faecalis and L. innocua.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.7455/ijfs/2.1.2013.a2pt_PT
dc.identifier.issn2182-1054
dc.identifier.otherAUT: RMC02331; IKH00165; MVI00201;
dc.identifier.urihttp://hdl.handle.net/10400.1/10233
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherISEKI Food Associationpt_PT
dc.subjectAntimicrobialpt_PT
dc.subjectAntioxidantpt_PT
dc.subjectCarvacrolpt_PT
dc.subjectChitosanpt_PT
dc.subjectGrape seed extractpt_PT
dc.subjectCoatingpt_PT
dc.subjectFoodpt_PT
dc.titleEffect of antioxidant and optimal antimicrobial mixtures of carvacrol, grape seed extract and chitosan on different spoilage microorganisms and their application as coatings on different food matricespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage38pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage22pt_PT
oaire.citation.titleInternational Journal of Food Studiespt_PT
oaire.citation.volume2pt_PT
person.familyNameKhmelinskii
person.familyNameVieira
person.givenNameIgor
person.givenNameMargarida
person.identifier0000000420541031
person.identifier.ciencia-id0D1A-CB6C-6316
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.orcid0000-0002-6116-184X
person.identifier.orcid0000-0003-2774-706X
person.identifier.ridC-9587-2011
person.identifier.ridE-1805-2012
person.identifier.scopus-author-id6701444934
person.identifier.scopus-author-id7202140775
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationfcb9f09f-2e99-41fb-8c08-7e1acbc65076
relation.isAuthorOfPublication338c2b9c-fbe6-4fc1-af2d-8152a6560119
relation.isAuthorOfPublication.latestForDiscoveryfcb9f09f-2e99-41fb-8c08-7e1acbc65076

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