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

Elvia Hernández-Hernández, César Y. Lira-Moreno, Isabel Guerrero-Legarreta, Graciela Wild-Padua, Prospero Di Pierro, Blanca E. García-Almendárez, Carlos Regalado-González

Research output: Contribution to journalArticle

Abstract

Fresh meat is a highly perishable food. This work aimed to evaluate the influence of Mexican oregano (Lippia graveolens Kunth) 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 vitro effect of 2.85 mg EO/cm2 was tested against Brochothrix thermosphacta, Micrococcus luteus, Lactobacillus plantarum, Pseudomonas fragi, and Salmonella Infantis. 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 Pseudomonas spp. (4 log reduction), whereas ≤1.5 log population reduction was observed for B. thermosphacta and Salmonella Infantis. 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.

Original languageEnglish (US)
Pages (from-to)1423-1432
Number of pages10
JournalJournal of food science
Volume82
Issue number6
DOIs
StatePublished - Jun 2017

Keywords

  • Lippia graveolens
  • edible coatings
  • free
  • microencapsulated essential oil
  • nanoemulsified
  • pork meat

ASJC Scopus subject areas

  • Food Science

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    Hernández-Hernández, E., Lira-Moreno, C. Y., Guerrero-Legarreta, I., Wild-Padua, G., Di Pierro, P., García-Almendárez, B. E., & Regalado-González, C. (2017). Effect of Nanoemulsified and Microencapsulated Mexican Oregano (Lippia graveolens Kunth) Essential Oil Coatings on Quality of Fresh Pork Meat. Journal of food science, 82(6), 1423-1432. https://doi.org/10.1111/1750-3841.13728