Antimicrobial Activity of Essential Oils in Vapor Phase In Vitro and Its Application in Combination with Lactic Acid to Improve Chicken Breast Shelf Life.

The effect of essential oils (EOs) incorporated in their vapor phase combined with lactic acid immersion pretreatment was studied on fresh refrigerated chicken breast shelf life. Among the several EOs assayed, the in vitro results obtained from the vapor diffusion test allowed mustard, oregano, and garlic EOs to be selected due to their higher antimicrobial activity. In addition, it was possible to determine the EO minimum inhibitory concentrations against Pseudomonas aeruginosa and Escherichia coli and to identify EO binary mixtures showing synergistic or additive effects. Based on the obtained results, a ternary mixture constituted by 0.073, 0.292, and 0.146 µL/mL of headspace of mustard, oregano, and garlic, respectively, was proposed for its application to chicken breasts. The ternary mixture inhibitory action was confirmed in vitro against P. aeruginosa and E. coli. Furthermore, the presence of numerous compounds with recognized antimicrobial and antioxidant activity was found in its volatile phase through gas chromatography. When applying an EO mixture in its vapor phase in combination with 1.0% v/v of lactic acid immersion pretreatment on refrigerated chicken breast, a decrease in mesophilic microorganisms' growth rate as well as in lipid oxidation was observed. Moreover, in a preliminary sensory test, the treated chicken breast was found to be acceptable to consumers and showed no significant differences compared to untreated chicken. In conclusion, the combined use of lactic acid immersion and EOs in their vapor phase was an effective alternative to increase chicken breast shelf life.

Effect of gellan gum, xylitol and natamycin on Zygosaccharomyces bailii growth and rheological characteristics in low sugar content model systems.

This study evaluated the effect of some natural additives and the structure imparted by them on microbial growth and rheological characteristics in acidic model foods with reduced glycidic content. Systems were formulated using gellan gum, as gelling agent; xylitol, as aw depressor; and natamycin, as antimicrobial. Additive-free control systems were prepared. The pH was adjusted to 3.50 or 5.50 as required. Systems were inoculated with Zygosaccharomyces bailii. The effect of additives alone and combined on Z. bailii growth was studied. In some cases, the possible use of additives as yeast nutrients was evaluated. Furthermore, systems rheological characterization was performed. Additives and the structure given by gellan gum significantly affected yeast growth. Gellan gum initially slowed Z. bailii development, but as storage progressed, it acted as yeast carbon source, promoting its growth. A similar trend was observed when xylitol effect was studied. Natamycin inhibited yeast growth in all systems assayed. Additives modified the rheological characteristics of the gels and this effect depended on gellan gum concentration and pH. Obtained results emphasize the importance of considering the different effects that additives and their combinations can exert on the growth of deteriorating microorganisms and on the physical characteristics of gels.

Inhibitory effect and cell damage on bacterial flora of fish caused by chitosan, nisin and sodium lactate.

The effect of the combined use of chitosan, nisin and sodium lactate on the growth of Listeria innocua, Shewanella putrefaciens and psychrophilic bacteria isolated from fish was investigated in broth by means of minimum inhibitory concentrations (MIC). Furthermore, the sites of cell-injury caused by mentioned antimicrobials and their combinations on L. innocua and S. putrefaciens were studied. MIC of antimicrobial mixtures were evaluated by Berembaum design and check board method. Antimicrobials' sites of injury were investigated by the evaluation of cell constituents' release, cell surface hydrophobicity and differential scanning calorimetry. Results depended on antimicrobial used; several combinations inhibited the growth of L. innocua and S. putrefaciens and all combinations inhibited psychrophilic bacteria. Besides, some mixtures showed synergistic effects. All the mixtures affected ribosomes and DNA of the studied bacteria. Regarding cellular envelope, antimicrobials acted according to the structural characteristics of target microorganisms. Cell damage was higher when antimicrobials were combined, which could explain the observed synergistic effects. This study demonstrates and justifies the synergistic action of chitosan, nisin and sodium lactate on the inhibition of microorganisms related to fish spoilage and remarks the promissory use of the synergic combination of antimicrobials for fish preservation.