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Antilisterial effect of citrus essential oils and their performance in edible film formulations

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Antilisterial effect of citrus essential oils and their performance in edible film formulations

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dc.contributor.author Randazzo, Walter es_ES
dc.contributor.author Jiménez Belenguer, Ana Isabel es_ES
dc.contributor.author Settanni, Luca es_ES
dc.contributor.author Perdones Montero, Ángela es_ES
dc.contributor.author Moschetti, Marta es_ES
dc.contributor.author Palazzolo, Eristanna es_ES
dc.contributor.author Guarrasi, Valeria es_ES
dc.contributor.author Vargas Colás, Mª Desamparados es_ES
dc.contributor.author Germana, Maria Antonietta es_ES
dc.contributor.author Moschetti, Giancarlo es_ES
dc.date.accessioned 2016-06-23T07:43:12Z
dc.date.available 2016-06-23T07:43:12Z
dc.date.issued 2016-01
dc.identifier.issn 0956-7135
dc.identifier.uri http://hdl.handle.net/10251/66356
dc.description.abstract [EN] The antimicrobial activity of eight essential oils (EOs) extracted from the fruit peel of Citrus genotypes (orange, mandarin and lemon) was evaluated against 76 strains of Listeria monocytogenes, previously isolated from different food matrices. EOs showing the most (EO L2 and EO L8) and least (EO O3 and EO M7) effective inhibition activities were chemically characterized by gas chromatography coupled with mass spectrometry (GC/MS) to compare their composition. EO L2 and EO L8 were chosen to determine the MIC and to evaluate the cell viability of the most sensitive strains (L. monocytogenes LM35 and LM69) after 1, 2, 4 and 6 h of exposure. The effectiveness of chitosan (CH) and methylcellulose (MC) edible films, alone and in combination with EO L2 and EO L8, was determined against LM35 and LM69 at 37 C for 0, 8 and 24 h and at 8 C for 0, 1, 3 and 7 days. In addition, the analysis of the microstructure of the films were performed by scanning electron microscope (SEM) to evidence the interactions between the polymers and EOs. Thirty-five and twenty-nine strains were clearly inhibited by EO L2 and EO L8, respectively, while the other Citrus EOs showed poor (EO M1, O4, O5, O6) or minimal (EO O3 and M7) antimicrobial activity. A total of 36 chemical volatile substances was identified by GC/MS to detect the compounds that might play an important role in the characterization of the EOs. The chemical characterization points to oxygenated monoterpenes as relevant compounds in inhibiting Listeria strains, since they have been detected in lemon EOs in concentrations four/five folds higher than orange EOs. Generally, CH- and MCbased films containing EO L2 and EO L8 showed antilisterial activities, even though, the best performances were observed in case of CH-films at 8 C, with a major reduction up to 3 log (CFU/cm2) in case of EO L2 incorporation. The microstructures observed by SEM suggested a better incorporation of the EOs in CH matrix, where a higher amount of oil droplets was distinguished. Therefore, lemon EOs incorporated into chitosan films could be an efficient tool to control Listeria monocytogenes, especially in refrigerated applied conditions. es_ES
dc.description.sponsorship WR was supported by the "Student Mobility for Placement - SMP" grant of the EU Life Learning Program. The authors thank the "Azienda Sperimentale Palazzelli C.R.A. - Centro di ricerca per l'agrumicoltura e le colture mediterranee Contrada Palazzelli Scordia" (CT, Italy) for providing some of the fruits used for EOs extractions. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Control es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Biopreservation es_ES
dc.subject Citrus es_ES
dc.subject Edible coating es_ES
dc.subject Essential oils es_ES
dc.subject GC/MS es_ES
dc.subject Listeria monocytogenes es_ES
dc.subject.classification MICROBIOLOGIA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Antilisterial effect of citrus essential oils and their performance in edible film formulations es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodcont.2015.06.057
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Randazzo, W.; Jiménez Belenguer, AI.; Settanni, L.; Perdones Montero, A.; Moschetti, M.; Palazzolo, E.; Guarrasi, V.... (2016). Antilisterial effect of citrus essential oils and their performance in edible film formulations. Food Control. 59:750-758. doi:10.1016/j.foodcont.2015.06.057 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.foodcont.2015.06.057 es_ES
dc.description.upvformatpinicio 750 es_ES
dc.description.upvformatpfin 758 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 59 es_ES
dc.relation.senia 291995 es_ES
dc.identifier.eissn 1873-7129


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