Efectos antibacterianos sinérgicos del aceite esencial de Trachyspermum ammi L. en combinación con nitrito de sodio empleando modelos de alimentos inoculados artificialmente
DOI:
https://doi.org/10.3989/gya.0648231Palabras clave:
Conservantes químicos, Aceite esencial, Patógenos transmitidos por los alimentos, Sinergismo, Trachyspermum ammiResumen
La adición de aceites esenciales carminativos puede tener una posible aplicación en la conservación de alimentos que podría minimizar o sustituir los conservantes químicos. En el presente estudio, los aceites esenciales (n=11): Anethum sowa, Cinnamomum zeylanicum, Citrus bergamia, Cymbopogon flexuosus, Cymbopogon martini, Cymbopogon winterianus, Elettaria cardamomum, Mentha arvensis, Ocimum basilicum, Salvia sclarea y Trachyspermum ammi se ensayaron frente a Aeromonas hydrophila y Listeria monocytogenes. El diámetro mayor de la zona de inhibición i.e 19,9 ± 0,33 mm y 21,7 ± 0,58 mm se mostraron para el aceite esencial de T. ammi frente a Aeromonas hydrophila y Listeria monocytogenes respectivamente. También se realizaron estudios de inhibición del crecimiento para el aceite esencial de T. ammi, con nitrito de sodio y sus combinaciones en modelos de caldo de pepino, manzana, sopa de harina de garbanzos y caldo de cordero. La combinación de aceite esencial de T. ammi y nitrito de sodio mostró sinergismo y también fue eficaz para reducir la proliferación de bacterias en sistemas alimentarios inoculados artificialmente.
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