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
{"title":"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","authors":"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","doi":"10.1007/s13197-025-06298-9","DOIUrl":null,"url":null,"abstract":"<div><p>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 (<i>Schinus terebinthifolius</i> 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 <i>Bacillus cereus</i>, <i>Salmonella</i> Typhimurium, <i>Staphylococcus aureus</i>, and <i>Escherichia coli</i> and verify the effect of its addition in microencapsulated form (MPPEO) in MFC on antimicrobial activity upon <i>S. aureus</i> 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 <i>S. aureus</i> count by 1.53 log cycles after 30 days of MFC storage under refrigeration. MPPEO can control the <i>S. aureus</i> population without affecting the sensory acceptance of MFC.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 11","pages":"2155 - 2164"},"PeriodicalIF":2.7010,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pink pepper essential oil (Schinus terebinthifolius Raddi): chemical composition, antimicrobial activity against foodborne pathogens, microencapsulation, biopreservation and sensorial acceptance in Minas Frescal cheese\",\"authors\":\"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\",\"doi\":\"10.1007/s13197-025-06298-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 (<i>Schinus terebinthifolius</i> 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 <i>Bacillus cereus</i>, <i>Salmonella</i> Typhimurium, <i>Staphylococcus aureus</i>, and <i>Escherichia coli</i> and verify the effect of its addition in microencapsulated form (MPPEO) in MFC on antimicrobial activity upon <i>S. aureus</i> 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 <i>S. aureus</i> count by 1.53 log cycles after 30 days of MFC storage under refrigeration. MPPEO can control the <i>S. aureus</i> population without affecting the sensory acceptance of MFC.</p></div>\",\"PeriodicalId\":632,\"journal\":{\"name\":\"Journal of Food Science and Technology\",\"volume\":\"62 11\",\"pages\":\"2155 - 2164\"},\"PeriodicalIF\":2.7010,\"publicationDate\":\"2025-05-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science and Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s13197-025-06298-9\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1007/s13197-025-06298-9","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Pink pepper essential oil (Schinus terebinthifolius Raddi): chemical composition, antimicrobial activity against foodborne pathogens, microencapsulation, biopreservation and sensorial acceptance in Minas Frescal cheese
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.
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.
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