Carvacrol-loaded chia mucilage nanocapsules as sanitizer to control Salmonella, Escherichia coli and Listeria monocytogenes in green cabbage.

Autor: Cacciatore FA; Laboratório de Microbiologia e Higiene de Alimentos, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil., Cardoso LT; Laboratório de Microbiologia e Higiene de Alimentos, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil., Scherer A; Laboratório de Microbiologia e Higiene de Alimentos, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil., Jaskulski VO; Laboratório de Microbiologia e Higiene de Alimentos, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil., Malheiros PDS; Laboratório de Microbiologia e Higiene de Alimentos, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil. patricia.malheiros@ufrgs.br., Brandelli A; Laboratório de Nanobiotecnologia e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil. abrand@ufrgs.br.; Centro de Nanociência e Nanotecnologia, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil. abrand@ufrgs.br.
Jazyk: angličtina
Zdroj: Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] [Braz J Microbiol] 2024 Oct 01. Date of Electronic Publication: 2024 Oct 01.
DOI: 10.1007/s42770-024-01528-2
Abstrakt: Cabbage is susceptible to various microbiological risks, frequently serving as a vehicle for pathogenic bacteria, mainly Salmonella and Escherichia coli. Therefore, ensuring the safety of this vegetable is essential to reduce the risk of foodborne illnesses. Traditional sanitization using chlorinated water, although effective, raises concerns due to the production of potentially carcinogenic compounds, and this method is banned in some countries. In recent years, alternative sanitizing methods have been developed using essential oils (EOs). However, EOs present high volatility, limited solubility in water, and strong odor and taste. This study introduces an innovative approach to overcome these disadvantages by employing carvacrol encapsulated into chia mucilage nanocapsules (CMNC), prepared through high-energy homogenization. Encapsulating carvacrol in chia mucilage nanocapsules helps to mask its strong sensory characteristics, making it more suitable and acceptable for use in food applications. The antimicrobial efficacy of CMNC (1.67 mg/mL), carvacrol emulsion (CE: 10.6 mg/mL), and chlorine solution (CS: 200 ppm) was evaluated against Salmonella, E. coli, and Listeria monocytogenes. CMNC decreased Salmonella to levels below the detection limit of the technique (< 2 log CFU/g), reduced 3.5 log CFU/g of E. coli, and 2.5 log CFU/g of L. monocytogenes. These results are similar to or better than those obtained with CS. In addition, sanitizing cabbage with CMNC preserved the firmness and color of the samples, important aspects for consumer acceptance. This innovative approach is promising for increasing the food safety of cabbage, while mitigating the potential drawbacks associated with traditional sanitization methods.
(© 2024. The Author(s) under exclusive licence to Sociedade Brasileira de Microbiologia.)
Databáze: MEDLINE
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