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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
02/03/2016 |
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Data da última atualização: |
17/11/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, J. P. L. da; SOUZA, E. F. de; DELLA MODESTA, R. C.; GOMES, I. A.; FREITAS-SILVA, O.; FRANCO, B. D. G. de M. |
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Afiliação: |
JANINE PASSOS LIMA DA SILVA, CTAA; ERIKA FRAGA DE SOUZA, CTAA; Regina Celia Della Modesta; Izabela Alves Gomes, UNIRIO; OTNIEL FREITAS SILVA, CTAA; Bernadette Dora Gombossy de Melo Franco, USP. |
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Título: |
Antibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Vigilância Sanitária em Debate: sociedade, ciência e tecnologia, v. 4, n. 1, p. 83-91, 2016. |
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DOI: |
10.3395/2317-269x.00308 |
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Idioma: |
Inglês |
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Notas: |
Título em português: Avaliação de atividade antibacteriana de nisina, óleo essencial de orégano, EDTA e sua combinação contra Salmonella Enteritidis para aplicação na maionese. |
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Conteúdo: |
Salmonella Enteritidis (SE) is one of the most important serovars associated with Salmonella gastroenteritis outbreaks in Brazil. The use of natural antimicrobials can be an alternative method of SE control. The antimicrobial effect of two oregano essential oils (OEO1 and OEO2) at 0.1%, 0.2%, 0.5%, 1.0%, or 2.0%; nisin (Nisaplin®) at 0, 6.25, 12.5, or 25 ppm; ethylenediaminetetraacetic acid (EDTA) at 0.0037%, 0.0056%, 0.0075%, 0.0110%, or 0.0150%; and their combination against SE in vitro was studied to be applied in mayonnaise and Russian salad made with the same mayonnaise during storage at 8º or 30ºC for 24 hours. OEO was very efficient against SE at all tested concentrations, while nisin and EDTA showed no effect against SE. Ten volatile components were identified in the two OEOs using gas chromatography coupled to mass spectrometry with electron impact ionization, with carvacrol being the major component of both samples. OEO2, containing p-cymene (15.95%) and y-terpinene (6.90%), besides carvacrol (61.66%), resulted in larger inhibition zone than the other OEO (OEO1 don't contains p-cymene or y-terpinene). Nisinin combination with OEO1 or OEO2 had an antagonistic effect at all concentrations. The presence of nisin caused a reduction in essential oil antimicrobial activity (p < = 0.05). Sensory evaluation showed that consumers prefer 0.2% OEO in mayonnaise instead of 0.5% and 1.0% concentrations. Thus, OEO only, at a concentration of 0.2%, was applied in mayonnaise against SE. The Russian salad prepared with mayonnaise plus OEO at 0.2% (wt/wt) caused a reduction of SE when compared with the salad prepared with mayonnaise without OEO. These results indicate that the use of OEO as a biopreservative (natural antimicrobial) can enhance food safety, serving as an additional barrier in helping the Good Manufacturing Practices and the Hazard Analysis Critical Control Point program, fundamental to food safety. MenosSalmonella Enteritidis (SE) is one of the most important serovars associated with Salmonella gastroenteritis outbreaks in Brazil. The use of natural antimicrobials can be an alternative method of SE control. The antimicrobial effect of two oregano essential oils (OEO1 and OEO2) at 0.1%, 0.2%, 0.5%, 1.0%, or 2.0%; nisin (Nisaplin®) at 0, 6.25, 12.5, or 25 ppm; ethylenediaminetetraacetic acid (EDTA) at 0.0037%, 0.0056%, 0.0075%, 0.0110%, or 0.0150%; and their combination against SE in vitro was studied to be applied in mayonnaise and Russian salad made with the same mayonnaise during storage at 8º or 30ºC for 24 hours. OEO was very efficient against SE at all tested concentrations, while nisin and EDTA showed no effect against SE. Ten volatile components were identified in the two OEOs using gas chromatography coupled to mass spectrometry with electron impact ionization, with carvacrol being the major component of both samples. OEO2, containing p-cymene (15.95%) and y-terpinene (6.90%), besides carvacrol (61.66%), resulted in larger inhibition zone than the other OEO (OEO1 don't contains p-cymene or y-terpinene). Nisinin combination with OEO1 or OEO2 had an antagonistic effect at all concentrations. The presence of nisin caused a reduction in essential oil antimicrobial activity (p < = 0.05). Sensory evaluation showed that consumers prefer 0.2% OEO in mayonnaise instead of 0.5% and 1.0% concentrations. Thus, OEO only, at a concentration of 0.2%, was applied in mayonnaise again... Mostrar Tudo |
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Palavras-Chave: |
Antimicrobials; Antimicrobianos; Patógenos; Segurança de Alimentos. |
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Thesaurus Nal: |
food safety; pathogens. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03039naa a2200277 a 4500
001 2039325
005 2016-11-17
008 2016 bl uuuu u00u1 u #d
024 7 $a10.3395/2317-269x.00308$2DOI
100 1 $aSILVA, J. P. L. da
245 $aAntibacterial activity of nisin, oregano essential oil, EDTA, and their combination against Salmonella Enteritidis for application in mayonnaise.$h[electronic resource]
260 $c2016
500 $aTítulo em português: Avaliação de atividade antibacteriana de nisina, óleo essencial de orégano, EDTA e sua combinação contra Salmonella Enteritidis para aplicação na maionese.
520 $aSalmonella Enteritidis (SE) is one of the most important serovars associated with Salmonella gastroenteritis outbreaks in Brazil. The use of natural antimicrobials can be an alternative method of SE control. The antimicrobial effect of two oregano essential oils (OEO1 and OEO2) at 0.1%, 0.2%, 0.5%, 1.0%, or 2.0%; nisin (Nisaplin®) at 0, 6.25, 12.5, or 25 ppm; ethylenediaminetetraacetic acid (EDTA) at 0.0037%, 0.0056%, 0.0075%, 0.0110%, or 0.0150%; and their combination against SE in vitro was studied to be applied in mayonnaise and Russian salad made with the same mayonnaise during storage at 8º or 30ºC for 24 hours. OEO was very efficient against SE at all tested concentrations, while nisin and EDTA showed no effect against SE. Ten volatile components were identified in the two OEOs using gas chromatography coupled to mass spectrometry with electron impact ionization, with carvacrol being the major component of both samples. OEO2, containing p-cymene (15.95%) and y-terpinene (6.90%), besides carvacrol (61.66%), resulted in larger inhibition zone than the other OEO (OEO1 don't contains p-cymene or y-terpinene). Nisinin combination with OEO1 or OEO2 had an antagonistic effect at all concentrations. The presence of nisin caused a reduction in essential oil antimicrobial activity (p < = 0.05). Sensory evaluation showed that consumers prefer 0.2% OEO in mayonnaise instead of 0.5% and 1.0% concentrations. Thus, OEO only, at a concentration of 0.2%, was applied in mayonnaise against SE. The Russian salad prepared with mayonnaise plus OEO at 0.2% (wt/wt) caused a reduction of SE when compared with the salad prepared with mayonnaise without OEO. These results indicate that the use of OEO as a biopreservative (natural antimicrobial) can enhance food safety, serving as an additional barrier in helping the Good Manufacturing Practices and the Hazard Analysis Critical Control Point program, fundamental to food safety.
650 $afood safety
650 $apathogens
653 $aAntimicrobials
653 $aAntimicrobianos
653 $aPatógenos
653 $aSegurança de Alimentos
700 1 $aSOUZA, E. F. de
700 1 $aDELLA MODESTA, R. C.
700 1 $aGOMES, I. A.
700 1 $aFREITAS-SILVA, O.
700 1 $aFRANCO, B. D. G. de M.
773 $tVigilância Sanitária em Debate: sociedade, ciência e tecnologia$gv. 4, n. 1, p. 83-91, 2016.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
29/10/1999 |
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Data da última atualização: |
12/09/2006 |
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Autoria: |
OLIVEIRA, M. F. de. |
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Título: |
Expectativa das empresas publicas e privadas face ao aumento da area cultivada com girassol no Brasil - Empresa Brasileira de Pesquisa Agropecuaria - EMBRAPA. |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
In: REUNIAO NACIONAL DE PESQUISA DE GIRASSOL, 13; SIMPOSIO NACIONAL SOBRE A CULTURA DO GIRASSOL, 1., 1999, Itumbiara. Resumos... Londrina: Embrapa Soja, 1999. |
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Páginas: |
p.176. |
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Série: |
(Embrapa Soja. Documentos, 135). |
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Idioma: |
Português |
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Palavras-Chave: |
Brasil; Embrapa; Grower; Projects; Sunflower; Sunflowers. |
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Thesagro: |
Cerrado; Genética; Girassol; Helianthus Annuus; Melhoramento; Plantio; Programa de Pesquisa. |
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Thesaurus NAL: |
Brazil; breeding; genetics; research. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01045naa a2200337 a 4500
001 1461109
005 2006-09-12
008 1999 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, M. F. de
245 $aExpectativa das empresas publicas e privadas face ao aumento da area cultivada com girassol no Brasil - Empresa Brasileira de Pesquisa Agropecuaria - EMBRAPA.
260 $c1999
300 $ap.176.
490 $a(Embrapa Soja. Documentos, 135).
650 $aBrazil
650 $abreeding
650 $agenetics
650 $aresearch
650 $aCerrado
650 $aGenética
650 $aGirassol
650 $aHelianthus Annuus
650 $aMelhoramento
650 $aPlantio
650 $aPrograma de Pesquisa
653 $aBrasil
653 $aEmbrapa
653 $aGrower
653 $aProjects
653 $aSunflower
653 $aSunflowers
773 $tIn: REUNIAO NACIONAL DE PESQUISA DE GIRASSOL, 13; SIMPOSIO NACIONAL SOBRE A CULTURA DO GIRASSOL, 1., 1999, Itumbiara. Resumos... Londrina: Embrapa Soja, 1999.
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Embrapa Soja (CNPSO) |
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