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Open AccessArticle

Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils

1
CECAV, Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, Vila Real, 5000-801, Portugal
2
CQ-VR, Centro de Química-Vila Real (CQ-VR). Universidade de Trás-os-Montes e Alto Douro, Quinta dePrados, Vila Real, 5000-801, Portugal
3
CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, 1300-477, Portugal
*
Author to whom correspondence should be addressed.
Foods 2017, 6(6), 44; https://doi.org/10.3390/foods6060044
Received: 6 May 2017 / Revised: 30 May 2017 / Accepted: 8 June 2017 / Published: 10 June 2017
(This article belongs to the Special Issue Qualitative Analysis of Food Products)
Utilization of essential oils (EOs) as antimicrobial agents against foodborne disease has gained importance, for their use as natural preservatives. Since potential interactions between EOs and food characteristics may affect their antimicrobial properties, the present work studies the influence of fat, protein, pH, aw and food additives on the antimicrobial effect of oregano and garlic EOs against Salmonella spp. and Listeria monocytogenes. Results showed that protein, pH, aw, presence of beef extract, sodium lactate and nitrates did not influence their antimicrobial effect. In contrast, the presence of pork fat had a negative effect against both EOs associated with their dilution of the lipid content. The addition of food phosphates also exerts a negative effect against EOs probably associated with their emulsification properties as observed with the addition of fat. The results may help the food industry to select more appropriate challenges to guarantee the food safety of foodstuffs. View Full-Text
Keywords: essential oil; Salmonella spp.; Listeria monocytogenes; food additives; food composition essential oil; Salmonella spp.; Listeria monocytogenes; food additives; food composition
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García-Díez, J.; Alheiro, J.; Pinto, A.L.; Soares, L.; Falco, V.; Fraqueza, M.J.; Patarata, L. Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils. Foods 2017, 6, 44.

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