Table of Contents
Coatings, Volume 9, Issue 7 (July 2019)
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Cover Story (view full-size image) Microencapsulated essential oils (EOs) are increasingly used to protect the safety of foods due to [...] Read more. Microencapsulated essential oils (EOs) are increasingly used to protect the safety of foods due to their natural origin. Pork meat pieces were coated with a combination of basil and oregano microencapsulated EOs, which upon GC/MS analysis their main components were linalool (23.7%) and thymol (28.9%), respectively. EOs exerted membrane damage to spoilage and pathogenic bacteria, such as E. coli O157:H7, Brochothrix thermosphacta and Pseudomonas fragi. The EOs showed antioxidant activity, preventing oxidation of lipids of coated meat without affecting sensory properties, after 28 days of storage at 4°C. Active coatings are a natural food preservation alternative. View this paper.