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There is growing interest in the use of natural agents with antimicrobial (AM) and antioxidant(AOX) properties. Optimization of the AM capacity for mixtures containing carvacrol, grape seedextract (GSE) and chitosan, against gram-negative (Pseudomonas aeruginosa), gram-positive bacteria(Staphylococcus aureus, Listeria innocua and Enterococcus faecalis) and yeast (Saccharomycescerevisiae) at 106 cfu mL−1 was studied. To observe the synergistic or antagonistic effect and findoptimal combinations between the three agents, a simplex centroid mixture design was run for eachmicroorganism, combining carvacrol (0-300 ppm, X1)X, GSE (0-2000 ppm, X2) and chitosan (0-2%w/v, X3). Results of the response surface analysis showed several synergistic effects for all microorganisms.Combinations of 60 ppm-400 ppm-1.2% w/v (carvacrol-GSE-chitosan; optimal AM combination1, OAMC-1); 9.6 ppm-684 ppm-1.25% w/v (OAMC-2); 90 ppm-160 ppm-1.24% w/v (OAMC-3) werefound to be the optimal mixtures for all microorganisms. Radical scavenging activity (RSA) of thesame agents was then compared with a standard AOX (butylated hydroxytoluene; BHT) at differentconcentrations (25, 50 and 100 ppm; as well as the optimal AM concentrations) by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. RSA increased in the following order: chitosan< carvacrol< BHT<GSE and for the OAMC: OAMC-2< OAMC-1< OAMC-3. The best RSA (OAMC-3) was applied as acoating in two different food matrices (strawberries and salmon). For strawberries, P. aeruginosa wasmore sensitive to the action of OAMC-3 than S. cerevisiae. For salmon, S. aureus was more resistantto the action of OAMC-3 than E. faecalis and L. innocua.info:eu-repo/semantics/publishedVersio

international journal of food studies

Effect of antioxidant and optimal antimicrobial mixtures of carvacrol, grape seed extract and chitosan on different spoilage microorganisms and their application as coatings on different food matrices