Chios Mastic Essential Oil in Sodium Alginate Edible Films Combined with High-Pressure Processing as <i>Listeria monocytogenes</i> Inhibitors in Cheese Slices

The antimicrobial effect of Chios mastic gum essential oil (mastic EO) was evaluated in vitro in a variety of spoilage and pathogenic bacteria and yeast strains isolated from spoiled cheeses with concentrations ranging from 0.006 to 2% (Minimum Inhibitory Concentration (MIC)) and in situ (cheese sli...

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Autors principals:	Olga S. Papadopoulou, Anthoula A. Argyri, Eleftherios Kalogeridis, Konstantinos C. Mountzouris, Chrysoula C. Tassou, George-John Nychas, Nikos Chorianopoulos
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2026-03-01
Col·lecció:	Gels
Matèries:	<i>Listeria monocytogenes</i> cheese Chios mastic gum essential oil high-pressure processing antimicrobial packaging ATR-FTIR
Accés en línia:	https://www.mdpi.com/2310-2861/12/3/255
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