Effect of Nanoemulsified and Microencapsulated Mexican Oregano (Lippia graveolensKunth) Essential Oil Coatings on Quality of Fresh Pork Meat

• Autores: Elvia Hernández‐Hernández, César Y. Lira‐Moreno, Isabel Guerrero Legarreta, Graciela Wild‐Padua, Prospero Di Pierro, Blanca E. García‐Almendárez, Carlos Regalado‐González
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 6, 2017, págs. 1423-1432
• Idioma: inglés
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• Resumen

  • Fresh meat is a highly perishable food. This work aimed to evaluate the influence of Mexican oregano (Lippia graveolensKunth) incorporated into active coatings (ACs) spread on fresh pork meat as free (FEO), nanoemulsified (NEO), and microencapsulated (MEO) essential oil (EO), on its microbiological, physicochemical and sensory properties during 15 d at 4 ± 1 °C. Thymol and γ‐terpinene were identified in the EO. In vitroeffect of 2.85 mg EO/cm2was tested against Brochothrix thermosphacta, Micrococcus luteus, Lactobacillus plantarum, Pseudomonas fragi, and SalmonellaInfantis. FEO antioxidant capacity (DPPH assay) was significantly higher than that of thymol, NEO and MEO (93.53%, 89.92%, 77.79%, and 78.50% inhibition, respectively), and similar to BHA (96.03%) and gallic acid (95.57%). FEO, NEO, and MEO ACs on meat caused growth inhibition of lactic acid bacteria (5 log population reduction) and Pseudomonasspp. (4 log reduction), whereas ≤1.5 log population reduction was observed for B. thermosphactaand SalmonellaInfantis. Meat microbiota was more efficiently controlled by MEO than by FEO or NEO. ACs delayed lipid and oxymyoglobin oxidation of fresh pork meat. After 15 d of cold storage meat added with EO coatings was desirable for panelists, whereas untreated (UT) samples were undesirable. Active coatings are a significant alternative method for fresh meat preservation. Mexican oregano (Lippia graveolensKunth) can be incorporated into active coatings on fresh pork meat as free essential oil (EO) to promote antioxidant effect. Microencapsulated oregano EO can control the pathogen SalmonellaInfantis and Brochothrix thermosphacta, while providing growth inhibition of food spoilage microorganisms (lactic acid bacteria, Pseudomonassp.). Combination of cold storage, active coatings containing Mexican oregano EO, and vacuum packaging, can provide a protective effect against spoilage and pathogenic bacterial growth in fresh meat.