Essential Oils and Bacteriocin-Based Active Edible Coating: An Innovative, Natural and Sustainable Approach for the Control of Listeria monocytogenes in Seafoods

The anti-Listeria monocytogenes activity of four essential oils (EOs) (Salvia officinalis, Citrus limon, Mentha piperita and Thymus vulgaris) bacteriocin bacLP17, added alone or in mixture active edible coatings, was determined artificially contaminated shrimps. minimal inhibitory concentration (MIC) values the EOs were against NCTC 10888 strain L. by using broth microdilution method. checkerboard method carried out tryptic soy (TSB), to obtain Fractional Inhibitory Concentration Index (FIC-Index) for six associations EOs, chosen based on best MIC results. All confirmed their activity, both “in vitro” inside coatings. coating matrix suitable use food field, allowing a gradual release packaged food. When used association (EO/EO) they demonstrated act synergistically, leading significant reduction amount (10–20 times) needing be used, consequently decrease strong smell This effect also when compounds incorporated into inclusion within not only ensured increasing shelf-life products, but further mitigated improving organoleptic impact its sensory properties.