Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages

Autores
Serra, Mónica Andrea; Quiberoni, Andrea del Lujan; Andreatta, Alfonsina Ester
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Laurus nobilis, Citrus limon, Eucalyptus cinerea and Aloysia polystachya essential oils, and pure (R)-(−)-carvone compound are potential bactericides against the growth of Leuconostoc mesenteroides MS1. This strain can alter Vienna sausages by growing under anaerobic conditions, producing gas and causing packages to swell. The objectives of this work were to determine the minimum inhibitory and the minimum bactericidal concentrations of essential oils from Laurus nobilis, Citrus limon, Eucalyptus cinerea, Aloysia polystachya essential oils, and (R)-(−)-carvone, using the broth macrodilution technique, and to evaluate their effect on the sensitivity of Leuconostoc mesenteroides MS1 in the food matrix during 42 days. Low minimum inhibitory and bactericidal concentrations of the essential oils and pure compound were found, indicating that Leuconostoc mesenteroides MS1 is sensitive to them. Furthermore, 0.70 mL of Aloysia polystachya and 0.50 mL of Eucalyptus cinerea, Laurus nobilis and (R)-(−)-carvone were found to maintain viable cells of Leuconostoc mesenteroides MS1 at the initial count of 103 CFU g-1 in 2.5 g of sterile sausage samples.
Fil: Serra, Mónica Andrea. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química; Argentina
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Andreatta, Alfonsina Ester. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química; Argentina
Materia
VIENNA SAUSAGE
ESSENTIAL OIL
LEUCONOSTOC MESENTEROIDES MS1
ANTIMICROBIAL.
NATURAL PRESERVATIVES
CONTROL OF MICROORGANISMS IN FOOD
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/272033
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/272033
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausagesSerra, Mónica AndreaQuiberoni, Andrea del LujanAndreatta, Alfonsina EsterVIENNA SAUSAGEESSENTIAL OILLEUCONOSTOC MESENTEROIDES MS1ANTIMICROBIAL.NATURAL PRESERVATIVESCONTROL OF MICROORGANISMS IN FOODhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Laurus nobilis, Citrus limon, Eucalyptus cinerea and Aloysia polystachya essential oils, and pure (R)-(−)-carvone compound are potential bactericides against the growth of Leuconostoc mesenteroides MS1. This strain can alter Vienna sausages by growing under anaerobic conditions, producing gas and causing packages to swell. The objectives of this work were to determine the minimum inhibitory and the minimum bactericidal concentrations of essential oils from Laurus nobilis, Citrus limon, Eucalyptus cinerea, Aloysia polystachya essential oils, and (R)-(−)-carvone, using the broth macrodilution technique, and to evaluate their effect on the sensitivity of Leuconostoc mesenteroides MS1 in the food matrix during 42 days. Low minimum inhibitory and bactericidal concentrations of the essential oils and pure compound were found, indicating that Leuconostoc mesenteroides MS1 is sensitive to them. Furthermore, 0.70 mL of Aloysia polystachya and 0.50 mL of Eucalyptus cinerea, Laurus nobilis and (R)-(−)-carvone were found to maintain viable cells of Leuconostoc mesenteroides MS1 at the initial count of 103 CFU g-1 in 2.5 g of sterile sausage samples.Fil: Serra, Mónica Andrea. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química; ArgentinaFil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Andreatta, Alfonsina Ester. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química; ArgentinaUniversidad Nacional de Córdoba2025-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/272033Serra, Mónica Andrea; Quiberoni, Andrea del Lujan; Andreatta, Alfonsina Ester; Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages; Universidad Nacional de Córdoba; AgriScientia; 42; 1; 7-2025; 59-661668-298XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://revistas.unc.edu.ar/index.php/agris/article/view/45364info:eu-repo/semantics/altIdentifier/doi/10.31047/1668.298x.v42.n1.45364info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:04:22Zoai:ri.conicet.gov.ar:11336/272033instacron: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:34982025-10-22 11:04:22.927CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages
title Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages
spellingShingle Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages
Serra, Mónica Andrea
VIENNA SAUSAGE
ESSENTIAL OIL
LEUCONOSTOC MESENTEROIDES MS1
ANTIMICROBIAL.
NATURAL PRESERVATIVES
CONTROL OF MICROORGANISMS IN FOOD
title_short Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages
title_full Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages
title_fullStr Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages
title_full_unstemmed Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages
title_sort Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages
dc.creator.none.fl_str_mv Serra, Mónica Andrea
Quiberoni, Andrea del Lujan
Andreatta, Alfonsina Ester
author Serra, Mónica Andrea
author_facet Serra, Mónica Andrea
Quiberoni, Andrea del Lujan
Andreatta, Alfonsina Ester
author_role author
author2 Quiberoni, Andrea del Lujan
Andreatta, Alfonsina Ester
author2_role author
author
dc.subject.none.fl_str_mv VIENNA SAUSAGE
ESSENTIAL OIL
LEUCONOSTOC MESENTEROIDES MS1
ANTIMICROBIAL.
NATURAL PRESERVATIVES
CONTROL OF MICROORGANISMS IN FOOD
topic VIENNA SAUSAGE
ESSENTIAL OIL
LEUCONOSTOC MESENTEROIDES MS1
ANTIMICROBIAL.
NATURAL PRESERVATIVES
CONTROL OF MICROORGANISMS IN FOOD
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Laurus nobilis, Citrus limon, Eucalyptus cinerea and Aloysia polystachya essential oils, and pure (R)-(−)-carvone compound are potential bactericides against the growth of Leuconostoc mesenteroides MS1. This strain can alter Vienna sausages by growing under anaerobic conditions, producing gas and causing packages to swell. The objectives of this work were to determine the minimum inhibitory and the minimum bactericidal concentrations of essential oils from Laurus nobilis, Citrus limon, Eucalyptus cinerea, Aloysia polystachya essential oils, and (R)-(−)-carvone, using the broth macrodilution technique, and to evaluate their effect on the sensitivity of Leuconostoc mesenteroides MS1 in the food matrix during 42 days. Low minimum inhibitory and bactericidal concentrations of the essential oils and pure compound were found, indicating that Leuconostoc mesenteroides MS1 is sensitive to them. Furthermore, 0.70 mL of Aloysia polystachya and 0.50 mL of Eucalyptus cinerea, Laurus nobilis and (R)-(−)-carvone were found to maintain viable cells of Leuconostoc mesenteroides MS1 at the initial count of 103 CFU g-1 in 2.5 g of sterile sausage samples.
Fil: Serra, Mónica Andrea. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química; Argentina
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Andreatta, Alfonsina Ester. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Departamento de Ingeniería Química; Argentina
description Laurus nobilis, Citrus limon, Eucalyptus cinerea and Aloysia polystachya essential oils, and pure (R)-(−)-carvone compound are potential bactericides against the growth of Leuconostoc mesenteroides MS1. This strain can alter Vienna sausages by growing under anaerobic conditions, producing gas and causing packages to swell. The objectives of this work were to determine the minimum inhibitory and the minimum bactericidal concentrations of essential oils from Laurus nobilis, Citrus limon, Eucalyptus cinerea, Aloysia polystachya essential oils, and (R)-(−)-carvone, using the broth macrodilution technique, and to evaluate their effect on the sensitivity of Leuconostoc mesenteroides MS1 in the food matrix during 42 days. Low minimum inhibitory and bactericidal concentrations of the essential oils and pure compound were found, indicating that Leuconostoc mesenteroides MS1 is sensitive to them. Furthermore, 0.70 mL of Aloysia polystachya and 0.50 mL of Eucalyptus cinerea, Laurus nobilis and (R)-(−)-carvone were found to maintain viable cells of Leuconostoc mesenteroides MS1 at the initial count of 103 CFU g-1 in 2.5 g of sterile sausage samples.
publishDate 2025
dc.date.none.fl_str_mv 2025-07
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/11336/272033
Serra, Mónica Andrea; Quiberoni, Andrea del Lujan; Andreatta, Alfonsina Ester; Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages; Universidad Nacional de Córdoba; AgriScientia; 42; 1; 7-2025; 59-66
1668-298X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/272033
identifier_str_mv Serra, Mónica Andrea; Quiberoni, Andrea del Lujan; Andreatta, Alfonsina Ester; Evaluation of essential oils from Aloysiapolystachya, Citrus limon, Eucalyptuscinerea, and Laurus nobilis, and(R)-(−)-carvone as natural preservatives in Vienna sausages; Universidad Nacional de Córdoba; AgriScientia; 42; 1; 7-2025; 59-66
1668-298X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://revistas.unc.edu.ar/index.php/agris/article/view/45364
info:eu-repo/semantics/altIdentifier/doi/10.31047/1668.298x.v42.n1.45364
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universidad Nacional de Córdoba
publisher.none.fl_str_mv Universidad Nacional de Córdoba
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
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
_version_ 1846781299485835264
score 12.982451

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