Whey protein isolate films with encapsulated oregano oil (antimicrobial properties)

Abstract

An antimicrobial film was created by mixing whey protein isolate (WPI) containing sorbitol-plasticizer with varying encapsulated oregano oil concentrations (0.5%, 1.0%, and 1.5% w/ w). After creating a diluted Ringer solution, Four different solutions (PCA, CFC, MRSA, VRBGA) were created to prime the chicken meat with specific types of microbes. Coating the chicken cuts with whey protein containing encapsulated oregano oil did not significantly decrease or eliminate microbial growth. The coated chicken breast with antimicrobial films presented slight changes in saturation difference (Dchroma) upon refrigeration (8 days). Different ratios of encapsulated oregano oil did not significantly reduce the growth rate of total flora (total viable count, pseudomonads, and the lactic acid bacteria. These results show that encapsulated oregano oil does not reduce the growth of microbes, although previous studies found otherwise, possibly due to a difference in methods of encapsulation.