Chitosan-loaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens

The postharvest quality of rambutan fruits (Nephelium lappaceum Linn.) is mainly influenced by dehydration, which causes browning of the peel and spinterns. This research investigated the effects of some essential oils—from citronella, clove, kaffir lime, and lemongrass—on ‘Rongrien’ rambutan fruit quality during storage at 13 °C. Screening of effective concentrations from 0.01 to 0.16% was conducted for each essential oil. The results showed that, of the essential oil treatments tested, a kaffir lime oil coating of 0.01% could best maintain the quality of fruits, reducing both weight loss and browning of the peel and spinterns. However, essential oil concentrations exceeding 0.04% severely damaged the fruit pericarp, in which scores of spintern browning were higher than those of peel browning. These results suggest that kaffir lime oil can maintain the postharvest quality of ‘Rongrien’ rambutan fruit as a supplement in some edible coatings.

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Protective effect of chitosan‐loaded nanoemulsion containing Zataria multiflora Boiss and Bunium persicum Boiss essential oils as coating on lipid and protein oxidation in chill stored turkey breast fillets

Journal of Food Science ◽

10.1111/1750-3841.16011 ◽

2021 ◽

Author(s):

Kobra Keykhosravy ◽

Saeid Khanzadi ◽

Mohammad Hashemi ◽

Mohammad Azizzadeh

Keyword(s):

Protective Effect ◽

Essential Oils ◽

Protein Oxidation ◽

Zataria Multiflora ◽

Bunium Persicum ◽

Lipid And Protein Oxidation

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The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1655 ◽

2021 ◽

Vol 15 ◽

pp. 575-584

Author(s):

Miroslava Kačániová ◽

Simona Kunová ◽

Peter Haščík ◽

Karol Pietrzyk ◽

Maciej Kluz ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Essential Oils ◽

Microbiological Quality ◽

Raw Material ◽

Breast Meat ◽

Microbial Counts ◽

Turkey Meat ◽

Sous Vide ◽

The Impact

The research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The samples were vacuum-packed and cooked at 55 °C, 60 °C, and 65 °C for 5, 15, 30 and, 60 min. There was an amount of 5 g (5 ±0.2 g) of the sample placed in PA/PE film bags and inoculated with 100 μL of L. monocytogenes inoculum. The sample was incubated at 37 °C for 18 h after bag sealing. The samples were tested on the 1st and 3rd days of experiments. The microbiological quality of fresh turkey breast meat was assessed by the detection of total microbial counts and meat microbiota was identified by mass spectrometry using MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts differed significantly depending on temperature and time and the microbial counts ranged from 2.21 log cfu.g-1 to 8.26 log cfu.g-1 on the 1st and 3rd day of the experiment. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, however, the quality of raw material is crucial.

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