Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (<i>Lippia graveolens</i> Kunth) and Basil (<i>Ocimum basilicum</i> L.) Essential Oils Mixture

Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (<i>Lippia graveolens</i> Kunth) and Basil (<i>Ocimum basilicum</i> L.) Essential Oils Mixture

Microencapsulated essential oils (EOs) are increasingly used to protect the safety of foods due to their natural origin. The aim of this work was to determine the chemical composition of Mexican oregano (<i>Lippia graveolens</i> Kunth) (MOEO) and basil (<i>Ocimum basilicum</i>...

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Bibliographic Details
Main Authors: Elvia Hernández-Hernández, Gustavo Castillo-Hernández, Claudia J. González-Gutiérrez, Areli J. Silva-Dávila, Jorge N. Gracida-Rodríguez, Blanca E. García-Almendárez, Prospero Di Pierro, Pedro Vázquez-Landaverde, Carlos Regalado-González
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Coatings
Subjects:
Mexican oregano
basil
active edible coating
microencapsulated essential oil
pork meat
corn starch
physicochemical properties
microbiological properties
Online Access:https://www.mdpi.com/2079-6412/9/7/414

Internet

https://www.mdpi.com/2079-6412/9/7/414

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