Abstract
The objective of this study was to evaluate the antifungal activity of nanoemulsions encapsulating essential oil of oregano (Origanum vulgare), both in vitro and after application on Minas Padrão cheese. Nanodispersions were obtained by the phase inversion temperature method. Cladosporium sp., Fusarium sp., and Penicillium sp. genera were isolated from cheese samples and used to evaluate antifungal activity. Minimal inhibitory concentrations of non-encapsulated and encapsulated oregano essential oil were determined, and they were influenced by the encapsulation of the essential oil depending on the type of fungus. The antifungal activity of the nanoencapsulated oregano essential oil in cheese slices showed no evidence of an effect of the MICs, when applied in the matrix. On the other hand, an influence of contact time of the nanoemulsion with the cheese was observed, due to the increase in water activity. It was concluded that nanoencapsulated oregano essential oil presented an inhibitory effect against the three genera of fungi evaluated. If environmental parameters, such as storage temperature and water activity, were controlled, the inhibitory effect of nanoemulsions of oregano oil could possibly be greatly improved, and the...Continue Reading
References
Oct 4, 2000·International Journal of Food Microbiology·P V Nielsen, R Rios
Jan 4, 2001·International Journal of Food Microbiology·C F Kure, I Skaar
Sep 8, 2001·International Journal of Food Microbiology·M H TaniwakiG H Fleet
Sep 15, 2001·Journal of Applied Microbiology·R J LambertG J Nychas
Jan 5, 2002·International Journal of Food Microbiology·C F KureI Skaar
Jul 23, 2003·Journal of Food Protection·Sofia CosentinoFrancesca Palmas
Jul 13, 2004·International Journal of Food Microbiology·Sara Burt
Nov 13, 2007·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·F BakkaliM Idaomar
May 12, 2009·International Journal of Food Microbiology·M H TaniwakiG H Fleet
Aug 1, 2005·Journal of Food Protection·P FalconeM Sinigaglia
Mar 25, 2011·Critical Reviews in Food Science and Nutrition·David Julian McClements, Jiajia Rao
Jul 19, 2011·Journal of Biotechnology·Francesco DonsìGiovanna Ferrari
Dec 22, 2011·Journal of Food Protection·Aída Gómez-SánchezAurelio López-Malo
Jan 10, 2012·Journal of Food Protection·Clemencia Chaves-LópezJosé Angel Pérez Alvarez
Jul 23, 2014·Chemosphere·Martin ZabkaEvzenie Prokinova
Nov 8, 2014·Journal of Food Science·Boris X CamilettiEnrique I Lucini
Feb 17, 2015·International Journal of Pharmaceutics·A El AsbahaniA Elaissari
Jun 18, 2015·International Journal of Food Microbiology·Jia XueQixin Zhong
Oct 17, 2015·Food Chemistry·Roya MoghimiDavid Julian McClements
Jul 16, 2016·Journal of Biotechnology·Francesco Donsì, Giovanna Ferrari
Citations
Jan 16, 2020·Biomolecules·Tomasz M Karpiński
Jul 4, 2020·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Prem Pratap SinghBhanu Prakash
Feb 20, 2020·Scientific Reports·Hatem AliAmr Farouk
Jun 9, 2020·Journal of Dairy Science·Joanna Kobus-CisowskaMałgorzata Kobus-Moryson
Apr 25, 2020·Food Science & Nutrition·Truong Dam Thai VinhDong Thi Anh Dao
Jan 7, 2021·Antibiotics·Magdaléna KapustováCorrada Geraci
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Ilyes DammakCarlos Adam Conte-Junior
Sep 19, 2019·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Fei HuZhao-Jun Wei
May 1, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Elizabeth Pérez-SotoRafael Germán Campos-Montiel
Aug 14, 2021·Advances in Colloid and Interface Science·Seyedeh Narges JamaliSeid Mahdi Jafari
Sep 7, 2021·Critical Reviews in Food Science and Nutrition·Maryam Azizi-LalabadiSeid Mahdi Jafari
Nov 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Krassimira YonchevaHristo M Najdenski