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Among the several EOs assayed, the in vitro results obtained from the vapor diffusion test allowed mustard, oregano, and garlic EOs to be selected due to their higher antimicrobial activity. In addition, it was possible to determine the EO minimum inhibitory concentrations against Pseudomonas aeruginosa and Escherichia coli and to identify EO binary mixtures showing synergistic or additive effects. Based on the obtained results, a ternary mixture constituted by 0.073, 0.292, and 0.146 \u00b5L\/mL of headspace of mustard, oregano, and garlic, respectively, was proposed for its application to chicken breasts. The ternary mixture inhibitory action was confirmed in vitro against P. aeruginosa and E. coli. Furthermore, the presence of numerous compounds with recognized antimicrobial and antioxidant activity was found in its volatile phase through gas chromatography. When applying an EO mixture in its vapor phase in combination with 1.0% v\/v of lactic acid immersion pretreatment on refrigerated chicken breast, a decrease in mesophilic microorganisms\u2019 growth rate as well as in lipid oxidation was observed. Moreover, in a preliminary sensory test, the treated chicken breast was found to be acceptable to consumers and showed no significant differences compared to untreated chicken. In conclusion, the combined use of lactic acid immersion and EOs in their vapor phase was an effective alternative to increase chicken breast shelf life.<\/jats:p>","DOI":"10.3390\/foods12224127","type":"journal-article","created":{"date-parts":[[2023,11,15]],"date-time":"2023-11-15T00:47:48Z","timestamp":1700009268000},"page":"4127","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Antimicrobial Activity of Essential Oils in Vapor Phase In Vitro and Its Application in Combination with Lactic Acid to Improve Chicken Breast Shelf Life"],"prefix":"10.3390","volume":"12","author":[{"given":"Jovany Fortino","family":"Rivera de la Cruz","sequence":"first","affiliation":[{"name":"Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2547-8249","authenticated-orcid":false,"given":"Laura In\u00e9s","family":"Schelegueda","sequence":"additional","affiliation":[{"name":"Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina"},{"name":"Instituto de Tecnolog\u00eda de Alimentos y Procesos Qu\u00edmicos (ITAPROQ), CONICET\u2014Universidad de Buenos Aires, Buenos Aires 1428, Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sof\u00eda Bel\u00e9n","family":"Delcarlo","sequence":"additional","affiliation":[{"name":"Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina"},{"name":"Instituto de Tecnolog\u00eda de Alimentos y Procesos Qu\u00edmicos (ITAPROQ), CONICET\u2014Universidad de Buenos Aires, Buenos Aires 1428, Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Fernanda","family":"Gliemmo","sequence":"additional","affiliation":[{"name":"Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina"},{"name":"Instituto de Tecnolog\u00eda de Alimentos y Procesos Qu\u00edmicos (ITAPROQ), CONICET\u2014Universidad de Buenos Aires, Buenos Aires 1428, Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6665-8011","authenticated-orcid":false,"given":"Carmen Adriana","family":"Campos","sequence":"additional","affiliation":[{"name":"Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina"},{"name":"Instituto de Tecnolog\u00eda de Alimentos y Procesos Qu\u00edmicos (ITAPROQ), CONICET\u2014Universidad de Buenos Aires, Buenos Aires 1428, Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,11,14]]},"reference":[{"key":"ref_1","unstructured":"FAO (2021). 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