Pink pepper essential oil (Schinus terebinthifolius Raddi): chemical composition, antimicrobial activity against foodborne pathogens, microencapsulation, biopreservation and sensorial acceptance in Minas Frescal cheese

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-05-03 DOI:10.1007/s13197-025-06298-9

Alessandra Casagrande Ribeiro, Joyce de Almeida Carminati, André de Sousa Freitas, Letícia Rocha Ferreira, Patrícia Campos Bernardes, Pollyanna Ibrahim Silva, Adilson Vidal da Costa, Mirela Guedes Bosi

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Abstract

Minas Frescal cheese (MFC) is a Brazilian cheese with a pH close to neutrality, low sodium content, high moisture, and unripened. Unsatisfactory hygienic practices and inappropriate handling can compromise the safety of the MFC, allowing it to be contaminated by spoilage microorganisms and pathogens. Pink pepper is the fruit of Aroeira (Schinus terebinthifolius Raddi). It has essential oils that present bioactive compounds with antimicrobial properties. Microencapsulation of pink pepper essential oil (PPEO) can help preserve and increase the functionality of PPEO which can be affected by light and heat and add flavor to foods. The objective of this study was to characterize the chemical composition of PPEO, evaluate its antimicrobial activity against Bacillus cereus, Salmonella Typhimurium, Staphylococcus aureus, and Escherichia coli and verify the effect of its addition in microencapsulated form (MPPEO) in MFC on antimicrobial activity upon S. aureus and sensory acceptance. Among the PPEO constituents analyzed (95.36%), the major constituent was δ-carene (44.56%). PPEO showed an inhibitory effect on the multiplication of all foodborne pathogens. MPPEO reduced the S. aureus count by 1.53 log cycles after 30 days of MFC storage under refrigeration. MPPEO can control the S. aureus population without affecting the sensory acceptance of MFC.

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粉红辣椒精油（Schinus terebinthifolius Raddi）：化学成分，对食源性病原体的抗菌活性，微胶囊化，生物保存和Minas Frescal奶酪的感官接受

米纳斯费萨尔奶酪（MFC）是一种巴西奶酪，pH值接近中性，钠含量低，水分高，未成熟。不合格的卫生做法和不适当的处理会损害MFC的安全性，使其受到腐败微生物和病原体的污染。粉红辣椒是一种叫Aroeira （Schinus terebinthifolius Raddi）的水果。它的精油含有具有抗菌特性的生物活性化合物。粉红辣椒精油（PPEO）的微胶囊化可以帮助保存和增加PPEO的功能，PPEO可以受光和热的影响，并为食物增添风味。本研究的目的是表征PPEO的化学成分，评价其对蜡样芽孢杆菌、鼠伤寒沙门氏菌、金黄色葡萄球菌和大肠杆菌的抑菌活性，并验证其微胶囊形式（MPPEO）在MFC中添加对金黄色葡萄球菌和感官接受的抑菌活性的影响。PPEO主要成分为δ-蒈烯（44.56%），占95.36%。PPEO对所有食源性致病菌的增殖均有抑制作用。MFC冷藏30天后，MPPEO使金黄色葡萄球菌数量减少了1.53个log循环。mpeo可以控制金黄色葡萄球菌的数量，而不影响MFC的感官接受。

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Journal of Food Science and Technology

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期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.