Atividade antibacteriana de óleo essencial de orégano (Origanum vulgare): ações in vitro e in situ para preservação de alimento

• Ano de defesa: 2015
• Autor(a) principal: Cattelan, Marília Gonçalves [UNESP]
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual Paulista (Unesp)
• Palavras-chave em Português: Tecnologia de alimentos; Alimentos - Microbiologia; Orégano; Essencias e oleos essenciais; Anti-infecciosos; Alimentos - Avaliação sensorial; Food technology
• Link de acesso: http://hdl.handle.net/11449/138546

Due to the incidence of foodborne illnesses and the increasing interest in the use of natural preservatives to replace chemical additives, this research aimed to evaluate in vitro and in situ effects of oregano essential oil (OEO), used individually and in combination with salt (sodium chloride) against two foodborne pathogens, Escherichia coli (ATCC 8739) and Staphylococcus aureus (ATCC 25923). It was employed a commercial sample of oregano essential oil (Origanum vulgare L.), which was characterized by gas chromatography. The in vitro antibacterial assays were conducted by the disc diffusion method. Microbial counts were standardized to 108 CFU.mL-1. The effect of OEO and salt was evaluated in factorial design 22 with a central point. For the in situ study was proposed as food system a oregano salad dressing, composed of powdered whole milk, water, vegetable soybean oil, soybean powder extract, OEO and salt. The latter two constituents were factors whose levels were evaluated. For this, it was used a central composite design with four factorial points, four axial points and three repetitions of the central point. Sensory assessment of salad dressing with OEO was evaluated in relation to the following attributes: appearance, aroma, consistence, flavour and overall acceptability. A nine point hedonic scale was employed, besides purchase intent by a structured five point scale. Chromatographic characterization of OEO revealed that the oil was composed mainly of carvacrol (65.1 %) and ρ-cymene (12.0 %). There was no significant difference in the acceptance of the samples (P < 0.05). Cluster analysis showed that formulation with intermediate quantities of salt and OEO was preferred by the judges. Oregano essential oil salad dressings with low salt content, regardless of OEO amount, presented higher intention to purchase. The distinctive oregano salad dressings formulations showed similar profiles, especially lipids present in levels from ...