Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application.

In the present study, the essential oils (EOs) of some officinal plants from Abruzzo territory (Italy) were evaluated for their antimicrobial and antioxidant activities and their volatile fraction chemical characterization. The EOs were extracted from , , , , , , , and seeds. The antimicrobial activity was screened against thirteen Gram-positive and Gram-negative strains to determine the Minimal Inhibitory Concentration (MIC).

(Red Thyme) and (Clove) Essential Oils to Control Spoilage Microorganisms in Pork Under Modified Atmosphere.

In recent years, it has been confirmed that essential oils (EOs) exert antimicrobial activity as they are able to inhibit cell growth and inactivate microbial cells. The application of biopreservation strategies by means of EOs opens up interesting perspectives in the food industry, including meat production. The paper aims to evaluate the effects of (red thyme) and (cloves) EOs on the development of the spoilage population of fresh pork packaged under modified atmosphere (MAP).

Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork.

The potential of chitosan as a possible booster of the antimicrobial activity of Origanum vulgare EO (OEO) against spoilage bacteria and Listeria monocytogenes was investigated in fresh pork meat. Pork fillets were inoculated with 3 L. monocytogenes strains, dipped either in Origanum vulgare (oregano) Essential Oil (OEO) at 2 and 4%, or in chitosan 1% alone or added with 2 and 4% OEO, then packed under modified atmosphere (70% O2, 20% CO2, 10% N2) and stored at 4 °C for 15 days.

Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters.

Biopreservation using polyphenols represents an alternative to chemical molecules for improving food safety. In this work, we evaluated the antifungal activity of polyphenols extracted from olive mill wastewater (OMWWP) to reduce or eliminate the growth of undesired fungi on the surface of dry fermented sausages. Antagonism against Penicillium expansum DSMZ 1282, Penicillium verrucosum DSMZ 12639, Penicillium nalgiovense MS01, Aspergillus ochraceus DSMZ 63304, Cladosporium cladosporioides MS12, and Eurotium amstelodami MS10 was evident at 1.