scholarly journals The Influence of Two-Component Mixtures from Spanish Origanum Oil with Spanish Marjoram Oil or Coriander Oil on Antilisterial Activity and Sensory Quality of a Fresh Cut Vegetable Mixture

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1740
Author(s):  
Karolina Kraśniewska ◽  
Olga Kosakowska ◽  
Katarzyna Pobiega ◽  
Małgorzata Gniewosz
Keyword(s):  
Essential Oils ◽  
Sensory Quality ◽  
Limit Of Detection ◽  
Leafy Vegetables ◽  
Major Constituent ◽  
Chemical Compositions ◽  
Two Component ◽  
Origanum Oil ◽  
Minimally Processed Vegetables

The aim of this study was to evaluate two-component mixtures of essential oils (EOs) in sub-inhibitory concentrations for antilisterial protection of minimally processed vegetables. Spanish origanum oil (SOO), Spanish marjoram oil (SMO) and coriander oil (CO) and a mixture of fresh leafy vegetables with red beet were used. The chemical compositions of selected EOs were analyzed by gas chromatography. Carvacrol was the major component of SOO. The dominant active component of SMO was 1,8-cineole, while the major constituent in CO was linalool. The study shows that essential oils in combination, namely SOO + SMO and SOO + CO in a ¼ MIC + ¼ MIC (Minimal Inhibitory Concentration), have a synergistic effect against L. monocytogenes. The reduction of L. monocytogenes in vegetable mixtures treated by EOs in these selected combinations after 24 h of storage was approximately equal to the limit of detection. Furthermore, it was found that the vegetable mixture treated with SOO + SMO had the highest-rated sensorial quality and could therefore meet consumer expectations.

scholarly journals Active Cardboard Packaging With Encapsulated Essential Oils for Enhancing the Shelf Life of Fruit and Vegetables

2020 ◽  
Vol 7 ◽  
Author(s):  
Antonio López–Gómez ◽  
María Ros–Chumillas ◽  
Laura Buendía-Moreno ◽  
Ginés Benito Martínez–Hernández
Keyword(s):  
Weight Loss ◽  
Essential Oils ◽  
Titratable Acidity ◽  
Active Surface ◽  
Solid Content ◽  
Fruit And Vegetables ◽  
Leafy Vegetables ◽  
Soluble Solid Content ◽  
Product Weight

The quality loss of fruit and vegetables should be minimized to reduce food waste during retail. In that sense, sustainable and effective post-harvest techniques/technologies are needed, showing active packaging including encapsulated essential oils a high potential. In that sense, we studied the effect of different sized active packages (including β-cyclodextrin-EOs inclusion complex) on the quality of grapes, nectarines, and lettuces (as models of berry fruit, stone fruit, and leafy vegetables) during storage at 2°C (90–95% relative humidity). The active industrial tray showed the best effect on grapes and lettuce quality, as it reduced rachis dehydration and product weight loss (reduced by ≈50% in grapes after 30 days), reduced berry shatter (reduced by ≈40% in grapes after 30 days), highly maintained the physicochemical quality (soluble solid content, titratable acidity and firmness), and also reduced microbial growth (0.5–1.4 lower log units than non-active industrial tray). For nectarines, the package with the biggest active surface (large tray, 200 × 300 × 90) also showed the best-quality retention compared to smaller packages, showing nectarines within active large tray better microbial quality (0.6–1 lower log units than non-active large tray) and firmness. As expected, flow packaging of nectarines (using active trays) better controlled the product weight loss. In conclusion, active cardboard packages with greater active surface better preserved quality of grapes, nectarines and lettuce, which sensory quality was accepted after more than 30, 25, and 14 days at 2°C, respectively, contrary to non-active samples (~1 week less).

scholarly journals The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

2020 ◽  
Vol 8 (3) ◽  
pp. 323 ◽  
Author(s):  
Lanlan Hu ◽  
Rui Liu ◽  
Xiaohong Wang ◽  
Xiuyan Zhang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Quality ◽  
Ph Value ◽  
Lower Amount ◽  
Chemical Compositions ◽  
Higher Alcohol ◽  
Yeast Strains ◽  
Fruit Wine ◽  
Saccharomyces Yeast

Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.

scholarly journals Systematics Evaluations of Morphological Traits, Chemical Composition, and Antimicrobial Properties of Selected Varieties of Elettaria cardamomum (L.) Maton

2019 ◽  
Vol 14 (12) ◽  
pp. 1934578X1989268
Author(s):  
Aftab Alam ◽  
Rita Singh Majumdar ◽  
Pravej Alam
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Morphological Traits ◽  
Morphological Character ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Major Constituent ◽  
Chemical Compositions ◽  
Elettaria Cardamomum ◽  
Maximum Inhibition

Elettaria cardamomum is cultivated in the Southern part of India showed great extinct of differences in their morphotypes and chemical compositions. In the present study, we have selected three varieties of Elettaria cardamomum “Valley Green, Palakuzhi, and ICRI”, to analyze the morphological perturbations, chemical compositions, and antimicrobial activities. The differences in the morphological character of cardamom varieties (Valley Green, Palakuzhi, and ICRI) were carried out on the basis of panicles, capsules shape, plant height, tiller, and seeds per capsule. The GC-MS analysis of the essential oils resulted in the identification of 27, 29, 30 compounds representing over 97.4%, 95.2%, and 98.8% of the Valley Green (VG), Palakuzhi (PAL), and ICRI fruit oils respectively. Monoterpene, α-terpinyl acetate varied from 35.4 to 47.5%, a major constituent while 1,8-cineole (22.8% to 27.4%) observed the second major compounds revealed in oils of these cultivars. Further, the antimicrobial activities of each essential oils were performed against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Klebsiella pneumoniae, Candida albicans, and Aspergillus niger. The maximum inhibition percentage against the microbes was observed in Valley Green essential oil as compared to oils of other varieties.

scholarly journals Comparison of Chemical Composition and Antibacterial Activity of Nigella sativa Seed Essential Oils Obtained by Different Extraction Methods

2008 ◽  
Vol 71 (12) ◽  
pp. 2475-2480 ◽  
Author(s):  
L. KOKOSKA ◽  
J. HAVLIK ◽  
I. VALTEROVA ◽  
H. SOVOVA ◽  
M. SAJFRTOVA ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Essential Oils ◽  
Steam Distillation ◽  
Nigella Sativa ◽  
Antimicrobial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Major Constituent ◽  
Chemical Compositions ◽  
Gram Positive ◽  
Broth Microdilution Method

Nigella sativa L. seed essential oils obtained by hydrodistillation (HD), dry steam distillation (SD), steam distillation of crude oils obtained by solvent extraction (SE-SD), and supercritical fluid extraction (SFE-SD) were tested for their antibacterial activities, using the broth microdilution method and subsequently analyzed by gas chromatography and gas chromatography–mass spectrometry. The results showed that the essential oils tested differed markedly in their chemical compositions and antimicrobial activities. The oils obtained by HD and SD were dominated by p-cymene, whereas the major constituent identified in both volatile fractions obtained by SD of extracted oils was thymoquinone (ranging between 0.36 and 0.38 g/ml, whereas in oils obtained by HD and SD, it constituted only 0.03 and 0.05 g/ml, respectively). Both oils distilled directly from seeds showed lower antimicrobial activity (MICs ≥ 256 and 32 μg/ml for HD and SD, respectively) than those obtained by SE-SD and SFE-SD (MICs ≥ 4 μg/ml). All oil samples were significantly more active against gram-positive than against gram-negative bacteria. Thymoquinone exhibited potent growth-inhibiting activity against gram-positive bacteria, with MICs ranging from 8 to 64 μg/ml.

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

Food Control ◽  
2017 ◽  
Vol 73 ◽  
pp. 1265-1274 ◽  
Author(s):  
Antonio Alfonzo ◽  
Alessandra Martorana ◽  
Valeria Guarrasi ◽  
Marcella Barbera ◽  
Raimondo Gaglio ◽  
...  
Keyword(s):  
Essential Oils ◽  
Sensory Quality ◽  
Sardina Pilchardus

scholarly journals Effect of the Application Time of Accentuated Cut Edges (ACE) on Marquette Wine Phenolic Compounds

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 542
Author(s):  
Yiliang Cheng ◽  
Jennifer Rae Savits ◽  
Aude Annie Watrelot
Keyword(s):  
Phenolic Compounds ◽  
Condensed Tannins ◽  
High Performance ◽  
Limit Of Detection ◽  
Color Stability ◽  
Wall Material ◽  
Chemical Compositions ◽  
Cold Hardy ◽  
Grape Varieties

Cold-hardy interspecific hybrid grape varieties (Vitis spp.) have distinctive chemical compositions such as high acidity, a high content of anthocyanin diglucoside and a low condensed tannins content, compared to Vitis vinifera varieties. Considering the importance of phenolic compounds on the quality of red wine, a mechanical maceration technique, accentuated cut edges (ACE), has been evaluated when applied directly to crushed grapes (ACE-C), and 24 h before pressing (ACE-P), to improve the extraction of phenolic compounds. Samples were collected at crushing, bottling, and after five months of aging. Phenolic compounds and color characteristics of the wines were analyzed by high-performance liquid chromatography (HPLC) with diode array and fluorescence detectors and UV-Visible spectrophotometry. The color intensity, non-anthocyanin monomeric compounds and total iron-reactive phenolics content increased after applying ACE, compared to the control (CTL) after aging, and was significantly higher (37%) after ACE-C, compared to ACE-P. However, the concentration of condensed tannins was below the limit of detection in all the samples, indicating that ACE did not help their extraction or further interactions occurred with disrupted cell wall material. Applying ACE at crushing was considered as the optimum time to achieve a higher color stability in Marquette red wines.

Bacteriological Quality of Vegetables from Organic and Conventional Production in Different Areas of Korea

2014 ◽  
Vol 77 (8) ◽  
pp. 1411-1417 ◽  
Author(s):  
CHARLES NKUFI TANGO ◽  
NA-JUNG CHOI ◽  
MYUNG-SUB CHUNG ◽  
DEOG HWAN OH
Keyword(s):  
Limit Of Detection ◽  
Organic Production ◽  
Leafy Vegetables ◽  
Aerobic Bacteria ◽  
Sample Collection ◽  
Romaine Lettuce ◽  
E Coli ◽  
Increased Risk ◽  
Conventional Production

Foods grown in organic production systems have been described as representing an increased risk to public health compared with foods from conventional production. Leafy vegetables (spinach, romaine lettuce, and green sesame leaves) grown in organic and conventional systems were collected from various areas in Korea and examined using standard culture methods to compare the microbiological quality of the produce grown in the two agricultural systems. The 354 samples of these leafy vegetables were analyzed for levels of indicator bacteria (aerobic bacteria, coliforms, and Escherichia coli) and the prevalence of the pathogens Staphylococcus aureus, E. coli O157:H7, Listeria monocytogenes, Bacillus cereus, and Salmonella. Aerobic bacteria and coliforms were detected in all vegetable types, but nonpathogenic E. coli was below the limit of detection in all samples. B. cereus was the most prevalent pathogen, found on 7 (11.1%) of the 63 organic spinach samples. The prevalence of S. aureus was highest in organic sesame leaves; it was found on 5 (8.0%) of the 63 samples. The prevalence of L. monocytogenes was highest on organic romaine lettuce and spinach; it was found in 4 (6.4%) of 63 samples of each type of vegetable. E. coli O157:H7 found on only 1 (1.58%) of 55 conventional spinach samples. These results suggest that farming type at most only slightly affects the hygienic quality of leafy vegetables, and no effect was found for sample collection area. Salmonella was not isolated from any of the conventional or organic leafy vegetables. These results do not support the hypothesis that organic produce poses a substantially greater risk of pathogen contamination than does conventional produce.

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