This document describes the minimal inhibitory concentration of the carvacrol (antimicrobial compound) that will be used to enhance the conservation of falafel. This table is in connection with the deliverable 3.2.

The objective of the deliverable 3.2 was to identify and characterize the active functionalities, namely antimicrobial compounds and oxygen scavengers, and the intelligent functionalities, namely the RFID based biosensor, to be included in packaging in order to improve and control the storage of targeted products packaged with the new PHBV packaging. To achieve the active functionalites objective (regarding antimicrobial compounds), the best anti-microbial molecules were selected depending on their Minimum Inhibitory Concentration (MIC), their Admissible Daily Intake (ADI) and odor threshold value (if any). The quantity to be added in the packaging material was calculated thanks to the modeling. Analysis of the literature and the study of the exposure assessment have permitted to select the carvacrol for falafel.

The carvacrol is a molecule found in several aromatic plants and more specifically in the essential oil of oregano, thyme, marjoram and summer savory. Several articles show an antimicrobial effect of carvacrol, included microorganisms that belong to the Gram-positive bacteria, Gram-negative bacteria, molds and yeasts. The minimum inhibitory concentration (MIC) of carvacrol depends on the microorganisms’ target. In this present table, we choose to gather MIC values of carvacrol in vapor phase because the molecule is expected to be released in the headspace packaging in its volatile form. Indeed, carvacrol is a volatile molecule which evaporates easily and its vapor phase has shown antimicrobial activity against food-born bacteria and fungi.