Chemically characterised Artemisia nilagirica (Clarke) Pamp. essential oil as a safe plant-based preservative and shelf-life enhancer of millets against fungal and aflatoxin contamination and lipid peroxidation

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

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Nanocapsules of oregano essential oil preparation and characterization and its fungistasis on apricot fruit during shelf life

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15649 ◽

2021 ◽

Author(s):

Zedong Shi ◽

Yaping Jiang ◽

Yingjie Sun ◽

Dedong Min ◽

Fujun Li ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Oregano Essential Oil

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Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽

10.3390/foods10010121 ◽

2021 ◽

Vol 10 (1) ◽

pp. 121

Author(s):

Ghita Amor ◽

Mohammed Sabbah ◽

Lucia Caputo ◽

Mohamed Idbella ◽

Vincenzo De Feo ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Shelf Life ◽

Food Packaging ◽

Antimicrobial Properties ◽

Edible Films ◽

Biological Properties ◽

Oil Composition ◽

Packaging System ◽

Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

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Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat

Food Chemistry ◽

10.1016/j.foodchem.2016.11.054 ◽

2017 ◽

Vol 221 ◽

pp. 1069-1076 ◽

Cited By ~ 51

Author(s):

Veronica Sirocchi ◽

Frank Devlieghere ◽

Nanou Peelman ◽

Gianni Sagratini ◽

Filippo Maggi ◽

...

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Rosmarinus Officinalis ◽

Beef Meat ◽

Rosmarinus Officinalis L

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The Effect of Nanocomposite Edible Coating Enriched with Foeniculum vulgare Essential Oil on the Shelf Life of Oncorhynchus mykiss Fish Fillets during the Storage

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2021.1901815 ◽

2021 ◽

pp. 1-17

Author(s):

Zahra Sayyari ◽

Mohammad Rabani ◽

Reza Farahmandfar ◽

Reza Esmaeilzadeh Kenari ◽

Rezvaneh Mousavi Nadoshan

Keyword(s):

Essential Oil ◽

Oncorhynchus Mykiss ◽

Shelf Life ◽

Edible Coating ◽

Foeniculum Vulgare ◽

Fish Fillets

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Essential Oil of Fennel Seeds as Natural Preservative in Butter and its Shelf Life Assessment

Asian Journal of Chemistry ◽

10.14233/ajchem.2017.20026 ◽

2017 ◽

Vol 29 (4) ◽

pp. 711-714 ◽

Cited By ~ 2

Author(s):

Kaushal Rajesh Pande ◽

R. Preetha

Keyword(s):

Essential Oil ◽

Shelf Life ◽

Life Assessment ◽

Natural Preservative

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Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

Italian Journal of Food Safety ◽

10.4081/ijfs.2016.5651 ◽

2016 ◽

Vol 5 (2) ◽

Author(s):

Luca Fasolato ◽

Barbara Cardazzo ◽

Stefania Balzan ◽

Lisa Carraro ◽

Nadia Andrea Andreani ◽

...

Keyword(s):

Lipid Peroxidation ◽

Shelf Life ◽

Sparus Aurata ◽

Chicken Breast ◽

Lag Phase ◽

Plant Metabolites ◽

Significant Difference ◽

Vegetation Water ◽

Fresh Products ◽

The Impact

Phenols are plant metabolites characterised by several interesting bioactive properties such as antioxidant and bactericidal activities. In this study the application of a phenols concentrate (PC) from olive vegetation water to two different fresh products – gilt-head seabream (Sparus aurata) and chicken breast – was described. Products were treated in a bath of PC (22 g/L; chicken breast) or sprayed with two different solutions (L1:0.75 and L2:1.5 mg/mL; seabream) and then stored under refrigeration conditions. The shelf life was monitored through microbiological analyses – quality index method for seabream and a specific sensory index for raw breast. The secondary products of lipid-peroxidation of the chicken breast were determined using the thiobarbituric acid reactive substances (TBARs) test on cooked samples. Multivariate statistical techniques were adopted to investigate the impact of phenols and microbiological data were fitted by DMfit software. In seabream, the levels of PC did not highlight any significant difference on microbiological and sensory features. DMfit models suggested an effect only on H2S producing bacteria with an increased lag phase compared to the control samples (C: 87 h vs L2: 136 h). The results on chicken breast showed that the PC bath clearly modified the growth of Pseudomonas and Enterobacteriaceae. The phenol dipping was effective in limiting lipid-peroxidation (TBARs) after cooking. Treated samples disclosed an increase of shelf life of 2 days. These could be considered as preliminary findings suggesting the use of this concentrate as preservative in some fresh products.

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