Chitosan-Gum Arabic Nanocapsules Loaded with Oregano Essential Oil for Microbial Control in Tuna Fillets

Tuna (Thunnus spp.) is a fish widely produced and consumed worldwide. This study characterized nanocapsules of Origanum vulgare L. essential oil (OVEO) with chitosan and gum Arabic (N-OVEO) and evaluated their antimicrobial activity in controlling Listeria monocytogenes and Staphylococcus aureus in bluefin tuna (Thunnus thynnus) fillets during storage. N-OVEO presented a smooth surface with a uniform and spherical format. The encapsulation efficiency of OVEO was 95%. The minimal inhibitory concentration (MIC) of N-OVEO was 10 and 20 μL/mL against L. monocytogenes and S. aureus, respectively. N-OVEO (MIC) reduced 2.6 log CFU/mL of S. aureus and 3.5 log CFU/mL of L. monocytogenes after 24 h of exposure. In tuna fillet, N-OVEO (MIC) reduced 2 and 2.4 log CFU/mL of S. aureus and L. monocytogenes, respectively. Overall, these findings support using N-OVEO as a promising strategy to guarantee the safety and biopreservation of fish.

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Publication Details

Journal
ACS Food Science & Technology
Published
2025-10-13
DOI
https://doi.org/10.1021/acsfoodscitech.5c00478
Primary Topic
Nanocomposite Films for Food Packaging
Type
article
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article

Chitosan-Gum Arabic Nanocapsules Loaded with Oregano Essential Oil for Microbial Control in Tuna Fillets

Marciane Magnani, Thatyane Mariano Rodrigues de Albuquerque, Sonálle Carolina Albuquerque de Andrade, Thayza Christina Montenegro Stamford et al.
ACS Food Science & Technology
Nanocomposite Films for Food Packaging
article

Chitosan-Gum Arabic Nanocapsules Loaded with Oregano Essential Oil for Microbial Control in Tuna Fillets

Marciane Magnani, Thatyane Mariano Rodrigues de Albuquerque, Sonálle Carolina Albuquerque de Andrade, Thayza Christina Montenegro Stamford, Tatiana Colombo Pimentel, Nereide Stela Santos-Magalhães, Francisco Humberto Xavier Júnior, Whyara Karoline Almeida da Costa, Alessandra Silva Araújo
article en

Abstract

Tuna (Thunnus spp.) is a fish widely produced and consumed worldwide. This study characterized nanocapsules of Origanum vulgare L. essential oil (OVEO) with chitosan and gum Arabic (N-OVEO) and evaluated their antimicrobial activity in controlling Listeria monocytogenes and Staphylococcus aureus in bluefin tuna (Thunnus thynnus) fillets during storage. N-OVEO presented a smooth surface with a uniform and spherical format. The encapsulation efficiency of OVEO was 95%. The minimal inhibitory concentration (MIC) of N-OVEO was 10 and 20 μL/mL against L. monocytogenes and S. aureus, respectively. N-OVEO (MIC) reduced 2.6 log CFU/mL of S. aureus and 3.5 log CFU/mL of L. monocytogenes after 24 h of exposure. In tuna fillet, N-OVEO (MIC) reduced 2 and 2.4 log CFU/mL of S. aureus and L. monocytogenes, respectively. Overall, these findings support using N-OVEO as a promising strategy to guarantee the safety and biopreservation of fish.

ACS Food Science & TechnologyVol. 5(11)
Universidade Federal da Paraíba (BR), Instituto Federal do Paraná (BR), Universidade Federal de Pernambuco (BR), Food and Nutrition Service (US), Instituto Federal de Educação, Ciência e Tecnologia do Pará (BR), Czech Academy of Sciences, Institute of Microbiology (CZ), Institute of Food Science & Technology (GB), Nutrition Sciences (Belgium) (BE), Food & Nutrition (NL), Pharmaceutical Biotechnology (Czechia) (CZ)
Openalex Percentile: Top 81%
Nanocomposite Films for Food Packaging
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