scholarly journals Encapsulation of thyme essential oil using electrospun zein fiber for strawberry preservation

2022 ◽  
Vol 9 (1) ◽  
Author(s):  
Elham Ansarifar ◽  
Farid Moradinezhad
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Essential Oils ◽  
Electrospun Fiber ◽  
Mechanical Damage ◽  
Natural Food ◽  
Anthocyanin Content ◽  
Quality Factors ◽  
Food Preservatives ◽  
Thyme Essential Oil

Abstract Background Strawberry is a nutrient-rich and important small fruit because of its high content of beneficial phytochemicals and several vitamins like vitamin C, vitamin E and vitamin B6. However, strawberry is highly perishable due to its susceptibility to mechanical damage, microbiological decay, and softening in texture. Recently, there has been an increasing interest in using various essential oils as natural food preservatives. Although, they have limited stability to exposure to high temperatures, light and oxygen, which could eventually affect sensory quality attributes. The electrospinning method is a simple and well-organized process that has been used to encapsulate essential oils. In this study, the effect of thyme essential oil (TEO) encapsulated into zein electrospun fiber film was assessed on extending the shelf life and preserving the quality of strawberry fruit during storage. Findings Results indicated that TEO presented potent antibacterial activity against Bacillus cereus, Escherichia coli and Aspergillus fumigatus. The scanning electron microscopy images of zein fiber had a linear shape, absence of beads, and smooth surface. The encapsulation efficiency (EE) of TEO in the zein fiber was about 75.23%. Encapsulated TEO released at a slower rate than free TEO. The zein/TEO fibers (zein fiber film loaded with TEO) significantly (p ˂ 0.05) decreased weight loss and maintained the anthocyanin content, firmness and color of the strawberries during storage. After 15 days of storage, weight loss reduced about 15% and firmness was higher about 20% in packed fruit with zein/TEO fibers compared to control. Conclusions Interestingly, after 15 days of cold storage, the strawberries firmness, appearance, and sensory evaluation, which are important quality factors from both postharvest and consumers’ viewpoint, in zein/TEO fiber treatment were acceptable and had higher scores compared to the control. In conclusion, the present study demonstrated the benefits of incorporating TEO into zein films, which could play a significant role in the active packaging and preservation of strawberry fruits. Graphical Abstract

Chemical variability and antioxidant activities of the essential oils of the aerial parts of Ammoides verticillata and the roots of Carthamus caeruleus and their synergistic effect in combination

2020 ◽  
Vol 23 ◽  
Author(s):  
Imane Rihab Mami ◽  
Noria Merad-Boussalah ◽  
Mohammed El Amine Dib ◽  
Boufeldja Tabti ◽  
Jean Costa ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Food ◽  
Chemical Compositions ◽  
Chemical Variability ◽  
Ammoides Verticillata

Aim and Objective: Oxidative stress is implicated in the development and progression of many disease. Some of appropriate actions that could be initiated to taken to resolve the problem of these diseases are search for new antioxidant substances isolated from plants. The aims of this study were to study the intraspecies variations of A. verticillata and C. caeruleus essential oils from 8 locations using statistical analysis, the in vitro antioxidant properties of collective essential oils and in combinations. Materials and Methods: The essential oils were analyzed by GC and GC-MS. The intraspecies variations of the essential oil compositions were discussed using principal component analysis (PCA) and cluster analysis (CA). The antioxidant properties were evaluated DPPH-radical scavenging activity and β-carotene bleaching test. Results: The main components of Ammoides verticillata collective essential oil (Coll EO) were thymol (30.5%), carvacrol (23.2%), p-cymene (13.1%), limonene (12.5%) and terpinene-4-ol (12.3%). While roots of Carthamus caeruleus essential oil were dominated by carline oxide (86.2%). The chemical variability allowed the discrimination of two main Groups for both Coll EOs. A direct correlation between the altitudes, climate and the chemical compositions was evidenced. Ammoides verticulata and Carthamus caeruleus Coll Eos showed good antioxidant activity. In binary mixture, the interaction both Coll Eos and between oils rich of thymol and/or carvacrol with carlina oxide produced the best synergistic effects, compared to individual essential oils and the synthetic antioxidant (BHT). Conclusion: Ammoides verticillata and Carthamus caeruleus essential oil blends can be used as a natural food preservative and alternative to chemical antioxidants.

Essential Oil and Oleoresins of Black Pepper as Natural Food Preservatives for Orange Juice*

2012 ◽  
Vol 38 (1) ◽  
pp. 146-152 ◽  
Author(s):  
I.P.S. Kapoor ◽  
Bandana Singh ◽  
Sunita Singh ◽  
Gurdip Singh
Keyword(s):  
Essential Oil ◽  
Orange Juice ◽  
Black Pepper ◽  
Natural Food ◽  
Food Preservatives

scholarly journals Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

2018 ◽  
Vol 24 (5) ◽  
pp. 394-403 ◽  
Author(s):  
D Dolea ◽  
A Rizo ◽  
A Fuentes ◽  
JM Barat ◽  
I Fernández-Segovia
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Total Volatile ◽  
Oregano Essential Oil ◽  
Basic Nitrogen ◽  
Thyme Essential Oil ◽  
Texture Parameters ◽  
Noticeable Improvement ◽  
Microbiological Analyses

The effect of different essential oils on the quality and shelf life of fish and seaweed burgers during storage was evaluated. For this purpose, thyme and oregano essential oils were selected at a concentration of 0.05% (v/w). Three types of salmon and seaweed burgers were prepared: without essential oil, burgers with red thyme essential oil (0.05% (v/w)) and burgers with oregano essential oil (0.05% (v/w)), which were vacuum packaged and stored at 4 ℃ for 17 days. Physicochemical and microbiological analyses were carried out periodically throughout storage. The addition of both essential oils did not have any effect on the evolution of the pH, the moisture content or texture parameters. Only the thyme essential oil managed to slightly slow down the increase of total volatile basic nitrogen and trimethylamine nitrogen. The samples with oregano essential oil and especially those with thyme essential oil showed minor oxidation. The salmon and seaweed burgers without essential oils and those which contained oregano essential oil showed a faster increase of mesophilic counts than those which had thyme essential oil, but no noticeable improvement was observed in the shelf life of the burgers with thyme essential oil. To improve the shelf life of the fish and seaweed burgers, it would be necessary to increase the concentration of both essential oils.

scholarly journals Antimicrobial effects of spices and herbs essential oils

2009 ◽  
pp. 195-209 ◽  
Author(s):  
Marija Skrinjar ◽  
Nevena Nemet
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Food Additives ◽  
Inhibitory Effect ◽  
Natural Food ◽  
Garlic Mustard ◽  
Salmonella Spp ◽  
Food Preservatives ◽  
Bacteria And Fungi ◽  
Staphylococcus Spp

Spices and herbs have been used as food additives since ancient times, as flavouring agents but also as natural food preservatives. A number of spices shows antimicrobial activity against different types of microorganisms. This article gives a literature review of recent investigations considering antimicrobial activity of essential oils widely used spices and herbs, such as garlic, mustard, cinnamon, cumin, clove, bay, thyme, basil, oregano, pepper, ginger, sage, rosemary etc., against most common bacteria and fungi that contaminate food (Listeria spp., Staphylococcus spp., Salmonella spp., Escherichia spp., Pseudomonas spp., Aspergillus spp., Cladosporium spp. and many others). Antimicrobial activity depends on the type of spice or herb, type of food and microorganism, as well as on the chemical composition and content of extracts and essential oils. Summarizing results of different investigations, relative antimicrobial effectiveness can be made, and it shows that cinnamon, cloves and mustrad have very strong antimicrobial potential, cumin, oregano, sage, thyme and rosemary show medium inhibitory effect, and spices such as pepper and ginger have weak inhibitory effect.

scholarly journals Use of Antimicrobial and Genotoxicity Potentiality for Evaluation of Essential Oils as Food Preservatives

2009 ◽  
Vol 3 (1) ◽  
pp. 50-56 ◽  
Author(s):  
Hend A. Hamedo ◽  
Hala M. Abdelmigid
Keyword(s):  
Essential Oils ◽  
Vicia Faba ◽  
Salmonella Enteritidis ◽  
Antimicrobial Agents ◽  
Chromosomal Abnormalities ◽  
Food Product ◽  
Natural Food ◽  
Food Preservatives ◽  
Plant Essential Oils ◽  
High Doses

In this study, investigations were carried out to assess the efficiency of two plant essential oils; rosemary and oregano as natural food preservatives. The effect of the plant essential oils at concentrations of 0.1%, 0.5% and 1% was studied in the soft cheese against Salmonella enteritidis and Escherichia coli at fridge temprature over a 14-day period. The essential oils performed well in the inhibition of S. enteritidis and E. coli. It is concluded that selected plant essential oils can act as potent inhibitors of both microorganisms in a food product. At the same time, evaluation of their safety as food preservatives was undertaken via monitoring the genotoxic activity of the mentioned essential oils using Vicia faba test. Vicia faba roots were treated with the above concentrations for 3 hours. Results revealed cytotoxic and genotoxic effects of the applied doses. Mitotic index decreased significantly when compared to control. Chromosomal abnormalities and micronuclei were also observed and the effects were dose-dependent. Despite the efficient role of the studied oils as antimicrobial agents, their genotoxicity potential in eukaryotic cells made them unacceptable as food preservatives, particularly at high doses. Therefore, more research in the use of essential oils as food preservatives is needed.

scholarly journals Profile of Essential Oils From the Leaves of Annona Grafted

2019 ◽  
Vol 11 (2) ◽  
pp. 210
Author(s):  
Felipe G. Campos ◽  
Maria A. R. Vieira ◽  
Daniel Baron ◽  
Marcia O. M. Marques ◽  
Gisela Ferreira ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Mechanical Damage ◽  
Principal Component ◽  
Essential Oil Composition ◽  
Antioxidant Systems ◽  
Oil Composition ◽  
Germacrene D ◽  
Chemical Profiles ◽  
Pharmacological Potential

Mechanical damage, during grafting, results in the formation of reactive oxygen species, which are neutralized by the enzymatic and non-enzymatic antioxidant systems which may influence the essential oil composition of grafts and rootstocks because of the formation of oxygenated terpenes, substances with higher reactivity against pathogens. Various studies have demonstrated the biological activity of Annonaceae and the important pharmacological potential of the substances produced by the genus Annona. Thus, we studied the essential oils of leaves collected from the graft (Annona × atemoya) and lateral budding from the rootstock (Annona emarginata), in the same individual, in order to characterize chemical profile. The extraction was carried out by hydrodistillation and separation, quantification and identification of the substances were performed by gas chromatography coupled to a mass spectrometer. Chemical profiles of essential oils were evaluated by principal component analysis (PCA). Annona × atemoya and Annona emarginata presented chemical profiles of essential oil with specific substances. Some substances are common in oils of both species. Germacrene D is predominant in Annona × atemoya and α and β-selinene, β-elemene and spathulenol occurred in Annona emarginata. Our results suggest that the profile of such essential oil may be another indicator for the success of the combination of these two species.

scholarly journals Application of Supercooling for the Enhanced Shelf Life of Asparagus (Asparagus officinalis L.)

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2361
Author(s):  
Youngsang You ◽  
Muci Li ◽  
Taiyoung Kang ◽  
Youngbok Ko ◽  
Sangoh Kim ◽  
...  
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Asparagus Officinalis ◽  
Crystal Formation ◽  
Anthocyanin Content ◽  
Freezing Damage ◽  
Quality Factors ◽  
Irreversible Damage ◽  
Slowing Down ◽  
Supercooled State

Freezing extends the shelf-life of food by slowing down the physical and biochemical reactions; however, ice crystal formation can result in irreversible damage to the cell’s structure and texture. Supercooling technology has the potential to preserve the original freshness of food without freezing damage. In this study, fresh asparagus was preserved in a supercooled state and its quality changes such as color, weight loss, texture, chlorophyll and anthocyanin content, and enzymatic activities (superoxide dismutase and catalase) were evaluated. The asparagus samples were successfully supercooled at −3 °C with the combination treatment of pulsed electric field (PEF) and oscillating magnetic field (OMF), and the supercooled state was maintained for up to 14 days. Asparagus spears preserved in the supercooled state exhibited lower weight loss and higher levels of quality factors in comparison to the frozen and refrigerated control samples.

scholarly journals Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
Nadire Pelin Bahadırlı ◽  
İbrahim Kahramanoğlu ◽  
Chunpeng Wan
Keyword(s):  
Weight Loss ◽  
Water Vapor ◽  
Essential Oil ◽  
Essential Oils ◽  
Untreated Control ◽  
Eriobotrya Japonica ◽  
Myrtus Communis ◽  
Browning Index ◽  
Postharvest Treatment ◽  
Myrtus Communis L

Fresh loquat (Eriobotrya japonica Lindl.) fruits easily lose their marketability because of fungal spoilage, browning, and weight loss after harvest. The use of essential oils as postharvest treatment is a talented alternative to fungicides mainly because of their ability to reduce respiration and transpiration of the fresh fruits during storage. However, the postharvest studies with the volatiles of essential oils are limited. The present study was conducted to determine the effectiveness of volatile essential oils of myrtle (Myrtus communis L.) leaves for preserving the postharvest storability of loquat fruits. Test fruits of the present study were exposed to 5 different treatments, which are (i) water vapor (2 min), (ii) myrtle leaves (3% w/w), (iii) myrtle leaf vapor (2 min), (iv) myrtle leaf vapor (10 min), and (v) untreated control. A total of 30 compounds were isolated from the essential oil, and the three highest amounts of compounds were determined as eucalyptol (39.38%), α-pinene (24.98%), and linalool (8.18%). Exposure to myrtle leaves (3% w/w) and myrtle leaf vapor (2 min) was also noted to provide higher efficacy for reducing the weight loss, decay incidence, and browning index.

scholarly journals The Chemical Composition and Antibacterial Activities of the Essential Oils from Three Aframomum Species from Cameroon, and Their Potential as Sources of (E)-(R)-Nerolidol

2013 ◽  
Vol 8 (6) ◽  
pp. 1934578X1300800 ◽  
Author(s):  
Sylvie Kwanga Nguikwie ◽  
Maximilienne A. Nyegue ◽  
Florentine Ndoye-Foe Belinga ◽  
Rosalie A. Ngono Ngane ◽  
Bernard Romestand ◽  
...  
Keyword(s):  
Essential Oils ◽  
Micrococcus Luteus ◽  
Antibacterial Activities ◽  
Natural Food ◽  
Seed Oils ◽  
Caryophyllene Oxide ◽  
Traditional Use ◽  
Food Preservatives ◽  
E Coli ◽  
Pure Compounds

Essential oils obtained by hydrodistillation of seeds, pericarps, leaves and rhizomes of Aframomum dalzielii, A letestuianum and A. pruinosum grown in Cameroon were analyzed by GC-FID and GC-MS. The seed oils of the three species were characterized by a high content of ( E)-( R)-nerolidol (>88.0 %), which was fully characterized by NMR spectroscopy and chiral GC analysis. The main constituents of the pericarp and rhizome oils were monoterpene hydrocarbons, mainly β-pinene (0.8%–22.9%) and sabinene (29.0%–42.3%), along with 1,8-cineole (4.5%–23.7%); leaf oils were characterized by sesquiterpenes, namely ( E)-β-caryophyllene (18.4%–82.4%) and caryophyllene oxide (4.5%–23.7%). The antibacterial activities of these essential oils and of nine pure compounds (sabinene, β-pinene, 1,8-cineole, linalool, racemic ( E)-nerolidol, ( E)-( R)-nerolidol, ( E)-β-caryophyllene, α-humulene and caryophyllene oxide) were assessed against Micrococcus luteus and Escherichia coli. The strongest activities were observed against E. coli. The seed essential oils and their major component, ( E)-( R)-nerolidol, exhibited the lowest MIC values (0.19-0.39 μL/mL), justifying their traditional use and their potential application as natural food preservatives.

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