Potencial antimicrobiano de óleos essenciais de Pimpinella anisum L., Syzygium aromaticum L. e Origanum vulgare L., e desenvolvimento de coberturas comestíveís a base de quitosana incorporadas de óleos essenciais para produtos cárneos

Abstract

The application of chemical preservatives in meat products by industry in order to preserve them from undesirable chemical and microbiological changes implies risks to human health when they are consumed in excess. In the quest for natural alternatives to replace them are the essential oils, which are widely known for their antimicrobial properties and can be incorporated into edible toppings that allow them to preserve the sensory characteristics of food and provide the consumer with nutritionally safe food. The objective of the present work was to test the preservative capacity of chitosan based bioactive coverings of essential oils of fennel (Pimpinella anisum L.), clove (Syzygium aromaticum L.) and oregano (Origanum vulgare L.) in hamburgers. Through the chromatographic analysis (GC/MS), the major components of anethole (95.88%), eugenol (56.06%) and 4-terpineol (22.71%) were detected in the essential oils of fennel, clove and oregano, respectively. In the antimicrobial activity in vitro, only the essential oil of clove showed antimicrobial activity against Escherichia coli and Staphylococcus aureus. However, in microatmosphere, the three essential oils reduced the development of Escherichia coli and Staphylococcus aureus. Clove essential oil was applied as an active component in chitosan-based coatings in hamburgers, which were shown to promote the control of the microbial proliferation of Total Coliforms, Coliforms at 45 ° C and Staphylococcus coagulase positive over 7 days of storage under refrigeration. The burgers were evaluated by sensory analysis with the acceptance and purchase intention tests, showing satisfactory results for color, odor and texture.