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Article

Effect of Vacuum Packaging and Natural Ingredients on the Physical and Microbiological Properties of Fresh Oregano (Origanum syriacum) Products

1Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus, Palestine, P.O. Box 7

2Department of Plant Production and Protection, Faculty of Agriculture, An-Najah National University, Nablus, West Bank, Palestine

3Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100 - 80055 Portici, Italy


Journal of Food and Nutrition Research. 2020, Vol. 8 No. 6, 244-251
DOI: 10.12691/jfnr-8-6-1
Copyright © 2020 Science and Education Publishing

Cite this paper:
Samer Mudalal, Doaa Kanan, Hassan abu qaoud, Gianluigi Mauriello. Effect of Vacuum Packaging and Natural Ingredients on the Physical and Microbiological Properties of Fresh Oregano (Origanum syriacum) Products. Journal of Food and Nutrition Research. 2020; 8(6):244-251. doi: 10.12691/jfnr-8-6-1.

Correspondence to: Samer  Mudalal, Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus, Palestine, P.O. Box 7. Email: samer.mudalal@najah.edu

Abstract

Fresh oregano (Origanum syriacum L.) is considered one of the most commonly used aromatic herbs in the Mediterranean diet. This study aimed to evaluate the possibility to extend the shelf life of fresh oregano leaves by employing vacuum packaging and natural ingredients. In this study, 132 samples of fresh oregano have been prepared in vacuum packs and divided into four treatments (n=33/treatments). The oregano recipes treatments were labeled as A (Only fresh oregano leaves 100%, Control), B (fresh oregano 63.2%, fresh onion 15%, olive oil 20%, NaCl 1.8%), C (fresh oregano 61.91%, fresh onion 15%, olive oil 20%, NaCl 1.8%, sumac powder 1.29%), and D (Fresh oregano 59.2%, 15% Fresh onion, 20% oil, 1.8% salt, 4% lactic Acid, ultimate pH 4.4). The potential growth of Clostridium botulinum by using Clostridium sporogenes DSM795 as a surrogate microbe has been assessed. Moreover, color attributes (L*, a*, b*), microbiological counts (aerobic, anaerobic, and psychrotrophic as well as yeast and molds), and pH- values have been evaluated during the storage period (42 days). Both spot and spreading agar journey methods showed that groups B and D could be resisted the growth of Clostridium sporogenes DSM 795. It was found that lactic acid was the most effective ingredient against aerobic, anaerobic, and psychrotrophic bacteria if compared to sumac and onion. On another hand, Group C showed significantly (p<0.05) the lowest L* and b*-values if compared with other groups. In conclusion, the addition of lactic acid (group D) was the most effective antimicrobial agent in comparison with other ingredients. In addition, lactic acid enhanced the safety of the product by inhibition of the growth of Clostridium sporogenes DSM 795.

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