scholarly journals Sensory Quality of Essential Oils and Their Synergistic Effect with Diatomaceous Earth, for the Control of Stored Grain Insects

Insects ◽  
2019 ◽  
Vol 10 (4) ◽  
pp. 114 ◽  
Author(s):  
Erika Carla Pierattini ◽  
Stefano Bedini ◽  
Francesca Venturi ◽  
Roberta Ascrizzi ◽  
Guido Flamini ◽  
...  
Keyword(s):  
Essential Oils ◽  
Sensory Quality ◽  
Insect Pests ◽  
Synergistic Effects ◽  
Storage Conditions ◽  
Practical Application ◽  
Stored Grain ◽  
Foeniculum Vulgare ◽  
Stored Grain Insects

Essential oils (EOs) have gained increasing interest as a low-toxic, eco-friendly alternative to synthetic repellents and insecticides against insect pests. However, they have scarce practical application in the protection of stored grain because of their limited efficacy and their interference with the organoleptic properties of the grain. In this study, we evaluated the olfactory profile of the EOs of Foeniculum vulgare, Pistacia lentiscus, and Ocimum basilicum, and their toxicity against the main stored grain pest Sitophilus granarius. Trained assessors identified O. basilicum and F. vulgare, as more suitable than the P. lentiscus EO for the wheat treatment. In laboratory tests, the most toxic EO was the P. lentiscus (LC50 = 36.36 μL∙kg−1) while, the least toxic, was the F. vulgare one (LC50 = 77.59 μL∙kg−1). The EOs were also tested combined with diatomaceous earths (DEs) showing synergistic effects (co-toxicity coefficient values ranging from 1.36 to 3.35 for O. basilicum and F. vulgare EOs, respectively). Overall, O. basilicum resulted as the best EO for the wheat treatment, considering its insect toxicity and olfactory profile. In real storage conditions, the wheat co-treated with O. basilicum EO and DEs showed a significantly lower mean infestation (1.5 insect kg−1) than the non-treated wheat (7.0 insect kg−1).

Effects of Storage Conditions on the Shelf Life of Liquid-Smoked Tilapia (Oreochromis niloticus) Fillets

2011 ◽  
Vol 393-395 ◽  
pp. 717-723
Author(s):  
Sheng Jun Chen ◽  
Lai Hao Li ◽  
Chang Hu Xue ◽  
Xian Qing Yang ◽  
Yan Yan Wu ◽  
...  
Keyword(s):  
Shelf Life ◽  
Low Temperatures ◽  
Sharp Increase ◽  
Sensory Quality ◽  
Storage Conditions ◽  
Microbial Flora ◽  
Total Volatile ◽  
Increasing Trend ◽  
Tilapia Fillets

In this study, the pH, total volatile base nitrogen (TVB-N) amounts, total viable counts (TVC) of microbial flora, and the sensory quality of liquid-smoked tilapia fillets were analyzed under different storage conditions. Lengthy storage caused, the smoked flavor to disappear and juice seeped from the samples. Over time, it was found that the pH of the products decreased and then subsequently increased, whilst the amount of TVB-N showed an overall increasing trend. Under all storage conditions tested, the TVC of microbial flora slowly increased, followed by a sharp increase, and then stabilized. These results showed that vacuum-packed products stored at low temperatures were highly stable; hence this storage method can effectively guarantee the quality of liquid-smoked tilapia fillets and the extension of the shelf life.

Toxicity and repellency of essential oils of Lippia alba chemotypes and their major monoterpenes against stored grain insects

2015 ◽  
Vol 71 ◽  
pp. 31-36 ◽  
Author(s):  
Magna Galvão Peixoto ◽  
Leandro Bacci ◽  
Arie Fitzgerald Blank ◽  
Ana Paula Albano Araújo ◽  
Péricles Barreto Alves ◽  
...  
Keyword(s):  
Essential Oils ◽  
Stored Grain ◽  
Lippia Alba ◽  
Stored Grain Insects

Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions

2001 ◽  
Vol 75 (3) ◽  
pp. 293-301 ◽  
Author(s):  
A Umme ◽  
S.S Bambang ◽  
Y Salmah ◽  
B Jamilah
Keyword(s):  
Sensory Quality ◽  
Storage Conditions

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 The Effect of Plant Oils for Reducing Contamination of Stored Packaged-Foodstuffs

2011 ◽  
Vol 51 (1) ◽  
pp. 82-86 ◽  
Author(s):  
Somaye Allahvaisi ◽  
Mostafa Maroufpoor ◽  
Arman Abdolmaleki ◽  
Saied-Ali Hoseini ◽  
Somaye Ghasemzadeh
Keyword(s):  
Essential Oils ◽  
Plant Oils ◽  
Syzygium Aromaticum ◽  
Stored Grain ◽  
Food Protection ◽  
Plant Essential Oils ◽  
Stored Product Pests ◽  
The Mean ◽  
Product Protection ◽  
Stored Grain Insects

The Effect of Plant Oils for Reducing Contamination of Stored Packaged-FoodstuffsA study to determine the effect of essential oils, used together with mixed packaging, on controlling stored-grain insects, was conducted in the laboratory. Plant essential oils are one of the materials that act like a contact-fumigant, offering the prospect for use in stored product protection. Plant essential oils must have the ability to repel the insects in order to prevent penetration to foodstuffs. The objective of the present study was to test the properties ofCinnamomum camphoraandSyzygium aromaticumfor preventing the penetration of pest insects, including:Sitotroga cerealellaandEphestia kuehniella5th instar larvae to packaged cereals. Ten grams of wheat and flour as foodstuffs were placed inside Cellophane packages and hung vertically in the top of a container. The repellent essential oils were used in the interior surface of containers. Each container had punctures at different parts and the insects were released around the container to determine insect penetration and the effect of the repellents. The experiments were conducted at 26±1°C, 60±5% RH in dark conditions. The highest concentration was 1.5 μl of essential oil per 0.5 ml acetone. Four days after the initiation of the experiment the results showedS. aromaticumhad more of a repellency effect thanC. camphoraon both pests that caused contamination deduction inside the packaged foodstuffs compared with the control. However, both the essential oils were effective as protectants of cereals butS. aromaticumwas more effective.S. aromaticumcaused the most repellency onE. kuehniella.The mean of repellency of all the concentrations was 81.4%. The results demonstrated the efficacy of these essential oils for use in organic food protection.C. camphoraandS. aromaticumcan prevent warehouse infestation of stored-product pests.

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
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