The procedure for thermal inactivation was identical to the therm

The procedure for thermal inactivation was identical to the thermochemical one except for oregano EO addition. For thermal inactivation, tested temperatures were 95, 97, 100 and 103 °C. In order to test EO emulsion efficiency, a thermochemical resistance with 500 μg/g of EO at 100 °C was performed with the non-emulsified EO. In the case of thermochemical Dabrafenib price treatment, the studied temperatures were 95 and 100 °C, and the EO concentrations were 250, 300, 350, 400, 500 and 1000 μg/g (stage I). Subsequently, the EO concentration was fixed at 400 μg/g and the tested temperatures were 90, 95, 97 and 100 °C (stage II and III). For primary modeling, the Weibull distribution function (Equation (1)) was adjusted

to the experimental data through the program Matlab® (The MathWorks Inc, Natick, USA). equation(1) logN(t)N0=−(tβ)αwhere N0 is the initial number of spores (CFU/mL) and N(t) is the number of spores after t(min) of heat treatment (CFU/mL); β is known as the location factor and α is the shape factor. A general secondary model was used to describe the influence of

temperature on inactivation parameters. The exponential (Equation (2)) was applied as secondary model through Excel software BMS-354825 chemical structure (Microsoft®). equation(2) y=a·exp(c·x)y=a·exp(c·x)where a and c are empirical parameters of the equation; x corresponds to values of temperature (°C); and y corresponds to values of β or α or the time to reach six decimal reductions (t6D). In order to check the quality of the Weibull distribution fit, the following statistical parameters were calculated: correlation coefficient (R2  ), root mean square error (MSE) and 3-oxoacyl-(acyl-carrier-protein) reductase standard deviation (SD). The correlation coefficient (R2  ) measures the fraction of variation over the mean that is explained by a model. The higher the value (0 < R2   < 1), the better the prediction by the model is ( Jin, Zhang, Hermawan, & Dantzer, 2009). The mean square error (Equation (3)) presents the modeling error for data, i.e. how close the predicted values are to observed values ( Zimmermann, Miorelli, Massaguer, & Aragao, 2011). The standard deviation (SD)

of the estimated parameters was calculated with Equation (4). equation(3) MSE=∑(vobserved−vpredicted)2n−p equation(4) SD=∑(vobserved−v¯)2n−1The value of experimental data is given by v  observed; the value estimated by the model is given by v  predicted; v¯ is the mean value; n is the number of experimental observations and p the number of parameters in the model. Table 1 shows the 21 identified components for oregano EO by GC-MS analyses. Carvacrol (59.44%) is the major component, followed by ρ-cymene (12.27%), γ-terpinene (8.63%), linalool (3.43%) and thymol (2.91%). These molecules represent 86.7% of the fraction of total area of the peaks. According to literature, EO can be composed of more than 60 individual components, where the major components represent around 85% of the EO, and other components exist only as a trace ( Burt, 2004).

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