Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents

Autores
Alvarez, María Victoria; Ortega Ramirez, Luis Alberto; Gutierrez Pacheco, Maria Melissa; Bernal Mercado, Thalia; Rodriguez Garcia, Isela; Ponce, Alejandra Graciela; Moreira, Maria del Rosario; Roura, Sara Ines; Ayala Zavala, Jesús Fernando
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Edible films can be used as carriers for antimicrobial compounds to assure food safety andquality; in addition, pathogenesis of food bacteria is related to a cell to cell communicationmechanism calledquorum sensing(QS). Oregano essential oil (OEO) has proved to beuseful as food antimicrobial; however, its foodapplications can be compromised by thevolatile character of its active constituents.Therefore, formulation of edible films containingOEO can be an alternative to improve its food usages. QS inhibitory activity of OEO andpectin-OEO films was evaluated usingChromobacterium violaceumas bacterial model.Additionally, antibacterial activity was tested againstEscherichia coliO157:H7,SalmonellaCholeraesuis,Staphylococcus aureus,andListeria monocytogenes. OEO was effective toinhibit bacterial growth at MIC of 0.24 mg/mL for all tested bacteria and MBC of 0.24,0.24, 0.48, and 0.24 mg/mL againstE. coliO157:H7,S.Choleraesuis,S. aureus, andL.monocytogenes, respectively. Pectin-films incorporated with 36.1 and 25.9 mg/mL of OEOshowed inhibition diameters of 16.3 and 15.2 mm forE. coliO157:H7; 18.1 and 24.2 mm forS.Choleraesuis; 20.8 and 20.3 mm forS. aureus; 21.3 and 19.3 mm forL. monocytogenes,respectively. Pectin-OEO film (15.7 mg/mL) was effective againstE. coliO157:H7 (9.3 mm),S. aureus(9.7 mm), andL. monocytogenes(9.2 mm), but not forS.Choleraesuis. Allconcentrations of OEO (0.0156, 0.0312, 0.0625 and 0.125 mg/mL) and pectin-OEO films(15.7, 25.9 and 36.1 mg/mL) showed a significant anti-QS activity expressed as inhibition ofviolacein production byC. violaceum. Additionally, the application of pectin-OEO films waseffective reducing total coliforms, yeast, and molds of shrimp and cucumber slices storedat 4◦C during 15 d.These results demonstrated the potential of pectin films enriched withOEO as food related microorganisms and QS inhibitors
Fil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: Ortega Ramirez, Luis Alberto. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; México
Fil: Gutierrez Pacheco, Maria Melissa. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; México
Fil: Bernal Mercado, Thalia. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; México
Fil: Rodriguez Garcia, Isela. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; México
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: Ayala Zavala, Jesús Fernando. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; México
Materia
Chromobacterium violaceum
cell communication
edible coatings
food safety
natural compounds
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/35358
Acceder
id CONICETDig_7d85142aa66cdfb6528279b74d0e7eec
oai_identifier_str oai:ri.conicet.gov.ar:11336/35358
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agentsAlvarez, María VictoriaOrtega Ramirez, Luis AlbertoGutierrez Pacheco, Maria MelissaBernal Mercado, ThaliaRodriguez Garcia, IselaPonce, Alejandra GracielaMoreira, Maria del RosarioRoura, Sara InesAyala Zavala, Jesús FernandoChromobacterium violaceumcell communicationedible coatingsfood safetynatural compoundshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Edible films can be used as carriers for antimicrobial compounds to assure food safety andquality; in addition, pathogenesis of food bacteria is related to a cell to cell communicationmechanism calledquorum sensing(QS). Oregano essential oil (OEO) has proved to beuseful as food antimicrobial; however, its foodapplications can be compromised by thevolatile character of its active constituents.Therefore, formulation of edible films containingOEO can be an alternative to improve its food usages. QS inhibitory activity of OEO andpectin-OEO films was evaluated usingChromobacterium violaceumas bacterial model.Additionally, antibacterial activity was tested againstEscherichia coliO157:H7,SalmonellaCholeraesuis,Staphylococcus aureus,andListeria monocytogenes. OEO was effective toinhibit bacterial growth at MIC of 0.24 mg/mL for all tested bacteria and MBC of 0.24,0.24, 0.48, and 0.24 mg/mL againstE. coliO157:H7,S.Choleraesuis,S. aureus, andL.monocytogenes, respectively. Pectin-films incorporated with 36.1 and 25.9 mg/mL of OEOshowed inhibition diameters of 16.3 and 15.2 mm forE. coliO157:H7; 18.1 and 24.2 mm forS.Choleraesuis; 20.8 and 20.3 mm forS. aureus; 21.3 and 19.3 mm forL. monocytogenes,respectively. Pectin-OEO film (15.7 mg/mL) was effective againstE. coliO157:H7 (9.3 mm),S. aureus(9.7 mm), andL. monocytogenes(9.2 mm), but not forS.Choleraesuis. Allconcentrations of OEO (0.0156, 0.0312, 0.0625 and 0.125 mg/mL) and pectin-OEO films(15.7, 25.9 and 36.1 mg/mL) showed a significant anti-QS activity expressed as inhibition ofviolacein production byC. violaceum. Additionally, the application of pectin-OEO films waseffective reducing total coliforms, yeast, and molds of shrimp and cucumber slices storedat 4◦C during 15 d.These results demonstrated the potential of pectin films enriched withOEO as food related microorganisms and QS inhibitorsFil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Ortega Ramirez, Luis Alberto. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; MéxicoFil: Gutierrez Pacheco, Maria Melissa. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; MéxicoFil: Bernal Mercado, Thalia. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; MéxicoFil: Rodriguez Garcia, Isela. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; MéxicoFil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Ayala Zavala, Jesús Fernando. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; MéxicoFrontiers2014-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/35358Alvarez, María Victoria; Ortega Ramirez, Luis Alberto; Gutierrez Pacheco, Maria Melissa; Bernal Mercado, Thalia; Rodriguez Garcia, Isela; et al.; Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents; Frontiers; Frontiers in microbiology; 5; 699; 11-2014; 1-71664-302XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3389/fmicb.2014.00699info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fmicb.2014.00699/fullinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:49:31Zoai:ri.conicet.gov.ar:11336/35358instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:49:31.737CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents
title Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents
spellingShingle Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents
Alvarez, María Victoria
Chromobacterium violaceum
cell communication
edible coatings
food safety
natural compounds
title_short Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents
title_full Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents
title_fullStr Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents
title_full_unstemmed Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents
title_sort Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents
dc.creator.none.fl_str_mv Alvarez, María Victoria
Ortega Ramirez, Luis Alberto
Gutierrez Pacheco, Maria Melissa
Bernal Mercado, Thalia
Rodriguez Garcia, Isela
Ponce, Alejandra Graciela
Moreira, Maria del Rosario
Roura, Sara Ines
Ayala Zavala, Jesús Fernando
author Alvarez, María Victoria
author_facet Alvarez, María Victoria
Ortega Ramirez, Luis Alberto
Gutierrez Pacheco, Maria Melissa
Bernal Mercado, Thalia
Rodriguez Garcia, Isela
Ponce, Alejandra Graciela
Moreira, Maria del Rosario
Roura, Sara Ines
Ayala Zavala, Jesús Fernando
author_role author
author2 Ortega Ramirez, Luis Alberto
Gutierrez Pacheco, Maria Melissa
Bernal Mercado, Thalia
Rodriguez Garcia, Isela
Ponce, Alejandra Graciela
Moreira, Maria del Rosario
Roura, Sara Ines
Ayala Zavala, Jesús Fernando
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Chromobacterium violaceum
cell communication
edible coatings
food safety
natural compounds
topic Chromobacterium violaceum
cell communication
edible coatings
food safety
natural compounds
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Edible films can be used as carriers for antimicrobial compounds to assure food safety andquality; in addition, pathogenesis of food bacteria is related to a cell to cell communicationmechanism calledquorum sensing(QS). Oregano essential oil (OEO) has proved to beuseful as food antimicrobial; however, its foodapplications can be compromised by thevolatile character of its active constituents.Therefore, formulation of edible films containingOEO can be an alternative to improve its food usages. QS inhibitory activity of OEO andpectin-OEO films was evaluated usingChromobacterium violaceumas bacterial model.Additionally, antibacterial activity was tested againstEscherichia coliO157:H7,SalmonellaCholeraesuis,Staphylococcus aureus,andListeria monocytogenes. OEO was effective toinhibit bacterial growth at MIC of 0.24 mg/mL for all tested bacteria and MBC of 0.24,0.24, 0.48, and 0.24 mg/mL againstE. coliO157:H7,S.Choleraesuis,S. aureus, andL.monocytogenes, respectively. Pectin-films incorporated with 36.1 and 25.9 mg/mL of OEOshowed inhibition diameters of 16.3 and 15.2 mm forE. coliO157:H7; 18.1 and 24.2 mm forS.Choleraesuis; 20.8 and 20.3 mm forS. aureus; 21.3 and 19.3 mm forL. monocytogenes,respectively. Pectin-OEO film (15.7 mg/mL) was effective againstE. coliO157:H7 (9.3 mm),S. aureus(9.7 mm), andL. monocytogenes(9.2 mm), but not forS.Choleraesuis. Allconcentrations of OEO (0.0156, 0.0312, 0.0625 and 0.125 mg/mL) and pectin-OEO films(15.7, 25.9 and 36.1 mg/mL) showed a significant anti-QS activity expressed as inhibition ofviolacein production byC. violaceum. Additionally, the application of pectin-OEO films waseffective reducing total coliforms, yeast, and molds of shrimp and cucumber slices storedat 4◦C during 15 d.These results demonstrated the potential of pectin films enriched withOEO as food related microorganisms and QS inhibitors
Fil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: Ortega Ramirez, Luis Alberto. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; México
Fil: Gutierrez Pacheco, Maria Melissa. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; México
Fil: Bernal Mercado, Thalia. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; México
Fil: Rodriguez Garcia, Isela. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; México
Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; Argentina
Fil: Ayala Zavala, Jesús Fernando. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; México
description Edible films can be used as carriers for antimicrobial compounds to assure food safety andquality; in addition, pathogenesis of food bacteria is related to a cell to cell communicationmechanism calledquorum sensing(QS). Oregano essential oil (OEO) has proved to beuseful as food antimicrobial; however, its foodapplications can be compromised by thevolatile character of its active constituents.Therefore, formulation of edible films containingOEO can be an alternative to improve its food usages. QS inhibitory activity of OEO andpectin-OEO films was evaluated usingChromobacterium violaceumas bacterial model.Additionally, antibacterial activity was tested againstEscherichia coliO157:H7,SalmonellaCholeraesuis,Staphylococcus aureus,andListeria monocytogenes. OEO was effective toinhibit bacterial growth at MIC of 0.24 mg/mL for all tested bacteria and MBC of 0.24,0.24, 0.48, and 0.24 mg/mL againstE. coliO157:H7,S.Choleraesuis,S. aureus, andL.monocytogenes, respectively. Pectin-films incorporated with 36.1 and 25.9 mg/mL of OEOshowed inhibition diameters of 16.3 and 15.2 mm forE. coliO157:H7; 18.1 and 24.2 mm forS.Choleraesuis; 20.8 and 20.3 mm forS. aureus; 21.3 and 19.3 mm forL. monocytogenes,respectively. Pectin-OEO film (15.7 mg/mL) was effective againstE. coliO157:H7 (9.3 mm),S. aureus(9.7 mm), andL. monocytogenes(9.2 mm), but not forS.Choleraesuis. Allconcentrations of OEO (0.0156, 0.0312, 0.0625 and 0.125 mg/mL) and pectin-OEO films(15.7, 25.9 and 36.1 mg/mL) showed a significant anti-QS activity expressed as inhibition ofviolacein production byC. violaceum. Additionally, the application of pectin-OEO films waseffective reducing total coliforms, yeast, and molds of shrimp and cucumber slices storedat 4◦C during 15 d.These results demonstrated the potential of pectin films enriched withOEO as food related microorganisms and QS inhibitors
publishDate 2014
dc.date.none.fl_str_mv 2014-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/35358
Alvarez, María Victoria; Ortega Ramirez, Luis Alberto; Gutierrez Pacheco, Maria Melissa; Bernal Mercado, Thalia; Rodriguez Garcia, Isela; et al.; Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents; Frontiers; Frontiers in microbiology; 5; 699; 11-2014; 1-7
1664-302X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/35358
identifier_str_mv Alvarez, María Victoria; Ortega Ramirez, Luis Alberto; Gutierrez Pacheco, Maria Melissa; Bernal Mercado, Thalia; Rodriguez Garcia, Isela; et al.; Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents; Frontiers; Frontiers in microbiology; 5; 699; 11-2014; 1-7
1664-302X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
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info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/fmicb.2014.00699/full
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publisher.none.fl_str_mv Frontiers
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reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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