title: Application of edible coating with starch and carvacrol in minimally processed pumpkin.
abstract: The present study evaluated the effect of an edible coating of cassava starch and carvacrol in minimally processed pumpkin (MPP). The minimal inhibitory concentration (MIC) of carvacrol against Escherichia coli, Salmonella enterica serotype Typhimurium, Aeromonas hydrophila, and Staphylococcus aureus was determined. The edible coating that contained carvacrol at the MIC and 2 × MIC was applied to MPP, and effects were evaluated with regard to the survival of experimentally inoculated bacteria and autochthonous microflora in MPP. Total titratable acidity, pH, weight loss, and soluble solids over 7 days of storage under refrigeration was also analyzed. MIC of carvacrol was 312 μg/ml. Carvacrol at the MIC reduced the counts of E. coli and S. Typhimurium by approximately 5 log CFU/g. A. hydrophila was reduced by approximately 8 log CFU/g, and S. aureus was reduced by approximately 2 log CFU/g on the seventh day of storage. Carvacrol at the 2 × MIC completely inhibited all isolates on the first day of Storage. coliforms at 35 °C and 45 °C were not detected (< 3 MPN/g) with either treatment on all days of shelf life. The treatment groups exhibited a reduction of approximately 2 log CFU/g in psychrotrophic counts compared with controls on the last day of storage. Yeast and mold were not detected with either treatment over the same period. The addition of carvacrol did not affect total titratable acidity, pH, or soluble solids and improved weight loss. The edible coating of cassava starch with carvacrol may be an interesting approach to improve the safety and microbiological quality of MPP.
authors.affiliation: Center for Agricultural Sciences, Graduate Program in Food Science, State University of Maringá, Maringá, PR Brazil.
authors.forename: Adriele R
authors.initials: AR
authors.lastname: Santos
authors.affiliation: Center for Health Sciences, Graduate Program in Health Sciences, State University of Maringá, Maringá, PR Brazil.
authors.forename: Alex F
authors.initials: AF
authors.lastname: da Silva
authors.affiliation: Center for Health Sciences, Graduate Program in Health Sciences, State University of Maringá, Maringá, PR Brazil.
authors.forename: Viviane C S
authors.initials: VC
authors.lastname: Amaral
authors.affiliation: Departament of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal.
authors.forename: Alessandra B
authors.initials: AB
authors.lastname: Ribeiro
authors.affiliation: Center for Agricultural Sciences, Graduate Program in Food Science, State University of Maringá, Maringá, PR Brazil ; Department of Basic Health Sciences, State University of Maringá, Maringá, PR Brazil.
authors.forename: Benicio A
authors.initials: BA
authors.lastname: de Abreu Filho
authors.affiliation: Center for Agricultural Sciences, Graduate Program in Food Science, State University of Maringá, Maringá, PR Brazil ; Department of Clinical Analyses and Biomedicine, State University of Maringá, Colombo Avenue, Maringá, PR 5790 Brazil.
authors.forename: Jane M G
authors.initials: JM
authors.lastname: Mikcha
keywords: Antimicrobial activity; Microbiological quality; Minimally processed vegetables; Natural antimicrobials; Phenolic compounds; Pumpkin