Antimicrobial effect of essential oils and terpenes coupled with supercritical carbon dioxide for chicken meat preservation
Year: 2024
Type: article
Abstract: This study was focused on technological strategies to increase the shelf life of chicken breast meat by using supercritical carbon dioxide (sc-CO 2 ) and antimicrobial natural substances, i.e. lemon, coriander and basil essential oil and their relative terpenes (linalool and limonene). The synergism was demonstrated on the inactivation of Gram-positive ( Listeria innocua and Enterococcus faecium) and Gram-negative bacteria ( Escherichia coli and Pseudomonas fluorescens ). A higher inactivation was observed when 1% terpenes were used in combination with sc-CO 2 (14 MPa and 40 °C for 15 min) achieving 3.05 and 2.91 log cfu/g reduction for E. coli using limonene and linalool respectively. Similar results with the same sc-CO 2 treatment were obtained also for Pseudomonas fluorescens (2.51 and 3.18 log cfu/g inactivation) and Enterococcus faecium (1.47 and 2.06 log cfu/g inactivation) using limonene and linalool, respectively. The mesophilic load of samples treated with 1% terpenes and sc-CO 2 after 9 days of storage at 4 °C was below 7 log cfu/g (6.55 and 5.63 cfu/g for limonene and linalool, respectively). These results promise interesting developments through the preservation of fresh chicken meat.
Source: LWT
Institutions: University of Padua, University of Bologna
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,570
Award: G72140814
OpenAlex ID: W4405756768