Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?

Abstract

The antimicrobial activity of blend of essential oils and their nanoemulsions against Clostridium sporogenes inoculated in mortadella with sodium nitrite reduction (75 ppm) was evaluated. In addition, physicochemical analysis such as pH, residual nitrite, lipid oxidation, aw and color were realized. Sensory characteristics of mortadella containing essential oils and their nanoemulsions were evaluated through a focus group and control difference test. Nanoemulsions were more effective than individual essential oils in reducing vegetative cells of C. sporogenes. The combinations of essential oils and their nanoemulsions acted as an antioxidant in the meat product and did not modify the other technological characteristics of the product. Although mortadella added with a natural preservative is an attraction, flavor and color variability must be considered. The present study showed good results for the application of essential oil nanoemulsions as a preservative in meat products and encourages further studies in this regard.