Evaluation of Antimicrobial Effects of Ferulago angulata Essential Oil on Staphylococcus Aureus and Coliform Microorganisms in Veal

The study aims to investigate the antimicrobial effects of Ferulago angulata essential oil on Staphylococcus aureus and coliform microorganisms in veal. The study plan includes a systematic approach, a combination of controlled experiments, and sensory evaluation. GC-MS analysis use to identify and measure the main chemical components in the essential oil, and FTIR spectroscopy is used to analyze the functional groups in the essential oil. The antioxidant activity of the essential oil is evaluated using the 2,2-dipheny-l-picrylhydrazyl (DPPH) radical scavenging assay or the ferric reducing antioxidant power (FRAP) assay. The agar diffusion and broth microdilution methods are used to determine the inhibition zones and the minimum inhibitory concentration (MIC) of the essential oil against the target microorganisms. The results of antioxidant activity through DPPH and FRAP assays showed the potential role of essential oil compounds in oxidative stability in food systems. Agar diffusion and broth microdilution methods showed the inhibition of Staphylococcus aureus essential oil and coliform microorganisms. Furthermore, the determination of minimum inhibitory concentration (MICs) represented the concentration-dependent nature of the antimicrobial effects of essential oils. The development of gelatin layers infused with Ferulago angulata essential oil extended the maintenance range of antimicrobial preservation to veal packaging. Systematic analysis of film properties, including thickness, moisture content, solubility, and water vapor permeability, made it possible to combine essential oils while maintaining the critical properties of the film. The essential oil showed its potential to enhance the sensory experience of veal by significantly improving and reducing bad taste.