The protective combined effect of chitosan and essential oil coatings on cheese and cured meat against the oviposition of Piophila casei

This study investigated the effect of chitosan (CHT) incorporated with essential oils (EOs) from three plants: Laurus nobilis L. (bay leaf), Piper nigrum L. (black pepper), and Cinnamomum verum J. Presl (cinnamon) on fresh foods. A panel of expert sensory analysts selected the best EO olfactory profile to be used with cheese and cured meat. The components of EOs were studied by gas chromatography coupled with mass spectrometry (GC-MS). Bay leaf EO was mainly rich in 1,8-cineole (28.1%), while black pepper was mainly characterized by β-caryophyllene (45.7%) and cinnamon was dominated by (E)-cinnamaldehyde (85.5%). The food samples were divided into four groups and subjected to the following treatments: control, chitosan (CHT), EO, and CHT + EO at different concentrations to determine their influence on the oviposition behavior of Piophila casei over time. Under those conditions, the best concentration of EO to be used to control the P. casei oviposition was assessed. The samples coated with CHT + EOs showed the highest efficacy in controlling the oviposition behavior of P. casei as the treatment was able to decrease the oviposition percentage from 40 to 80% (control) to 5–10%. The EOs of bay leaf (1%) and black pepper (0.5%) were pinpointed as the best choices because they totally controlled the oviposition. Besides, the panelists accepted their sensory profile, overall pleasantness, and hedonic index with the highest scores. Therefore, the use of a CHT mixed with EOs was the most effective solution to repel P. casei without negatively affecting the organoleptic qualities of the treated foods.