Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus
Table 1
Listeria monocytogenes and Staphylococcus aureus Fermi model biological parameters values at different concentrations of Mexican oregano (Lippia berlandieri Schauer) essential oil and pH values added to CMC and starch edible films.
Microorganism
Film
pH
% EO
(min)
Fit R2adj
L. monocytogenes
CMC
5
0.00
—
—
—
5
0.25
7.59 ± 1.94a
0.23 ± 0.07a
0.992
5
0.50
5
0.75
5
1.00
6
0.00
—
—
—
6
0.25
46.65 ± 8.37b
11.61 ± 2.09b
0.995
6
0.50
6
0.75
6
1.00
7
0.00
—
—
—
7
0.25
—
—
—
7
0.50
188.18 ± 9.58c
58.09 ± 5.52d
0.886
7
0.75
70.42 ± 9.25d
17.83 ± 4.23b
0.992
7
1.00
Starch
5
0.00
—
—
—
5
0.25
56.27 ± 7.28b
21.56 ± 4.76c
0.894
5
0.50
7.59 ± 1.94a
0.23 ± 0.07a
0.992
5
0.75
5
1.00
6
0.00
—
—
—
6
0.25
—
—
—
6
0.50
243.33 ± 12.45e
74.32 ± 8.65a
0.917
6
0.75
38.48 ± 5.78b
10.93 ± 2.78b
0.979
6
1.00
7
0.00
—
—
—
7
0.25
—
—
—
7
0.50
—
—
—
7
0.75
57.41 ± 7.34b
45.38 + 9.78d
0.833
7
1.00
S. aureus
CMC
5
0.00
—
—
—
5
0.25
9.24 ± 2.01a
1.29 ± 0.01a
0.909
5
0.50
5
0.75
5
1.00
6
0.00
—
—
—
6
0.25
68.62 ± 8.41b
16.30 ± 4.05b
0.996
6
0.50
6
0.75
6
1.00
7
0.00
—
—
—
7
0.25
—
—
—
7
0.50
—
—
—
7
0.75
78.60 ± 9.14b
15.11 ± 3.48b
0.982
7
1.00
Starch
5
0.00
—
—
—
5
0.25
—
—
—
5
0.50
—
—
—
5
0.75
95.31 ± 11.41c
56.72 ± 7.81c
0.851
5
1.00
9.24 ± 2.01a
1.29 ± 0.01a
0.909
6
0.00
—
—
—
6
0.25
—
—
—
6
0.50
—
—
—
6
0.75
163.52 ± 19.67d
71.16 ± 7.87d
0.902
6
1.00
50.05 ± 8.45b
25.82 ± 6.39b
0.964
7
0.00
—
—
—
7
0.25
—
—
—
7
0.50
—
—
—
7
0.75
173.59 ± 14.33d
64.75 ± 7.25c,d
0.853
7
1.00
72.86 ± 9.14b
19.41 ± 4.81b
0.982
+ is the time needed to reduce 50% of microbial population; is the slope of the curve around . —, Growth. Inhibition. Means followed by a different superscript letter within a column for each concentration are significantly different ().