Perspective Uses of Essential Oils in Functional Foods and Antimicrobial Packaging Material

2018 ◽  
pp. 235-265
Author(s):  
Tripti Malik
Keyword(s):  
Essential Oil ◽  
Nutritional Quality ◽  
Functional Foods ◽  
Edible Films ◽  
Packaging Material ◽  
Biologically Active ◽  
Antimicrobial Packaging ◽  
Food Borne ◽  
Food Borne Infections ◽  
Natural Additives

Functional foods are recently introduced to assure superior nutritional quality; contain biologically active compounds in defined amounts. These foods have to be effectively packaged and stored in order to prevent microbial spoilage and risk of food borne infections. Recently, food technologists and scientists are formulating the Essential Oil (EOs) containing functional foods. The antibacterial, antifungal, antioxidant and anti-carcinogenic properties of EOs have been proved by a number of researchers. Health conscious consumers prefer natural additives, hence these volatile oils due to their green image can be safely used as a replacement of synthetic preservatives. The shelf life of functional foods can be improved by antimicrobial packaging incorporating EOs and their derivatives in the edible films and coatings. EOs can be easily fabricated as microencapsules and nanoparticles, which increases their stability and solubility. Hence EOs are considered as the most usable additives in future functional foods.

Perspective Uses of Essential Oils in Functional Foods and Antimicrobial Packaging Material

2017 ◽  
pp. 230-270
Author(s):  
Tripti Malik
Keyword(s):  
Essential Oil ◽  
Nutritional Quality ◽  
Functional Foods ◽  
Edible Films ◽  
Packaging Material ◽  
Biologically Active ◽  
Antimicrobial Packaging ◽  
Food Borne ◽  
Food Borne Infections ◽  
Natural Additives

Functional foods are recently introduced to assure superior nutritional quality; contain biologically active compounds in defined amounts. These foods have to be effectively packaged and stored in order to prevent microbial spoilage and risk of food borne infections. Recently, food technologists and scientists are formulating the Essential Oil (EOs) containing functional foods. The antibacterial, antifungal, antioxidant and anti-carcinogenic properties of EOs have been proved by a number of researchers. Health conscious consumers prefer natural additives, hence these volatile oils due to their green image can be safely used as a replacement of synthetic preservatives. The shelf life of functional foods can be improved by antimicrobial packaging incorporating EOs and their derivatives in the edible films and coatings. EOs can be easily fabricated as microencapsules and nanoparticles, which increases their stability and solubility. Hence EOs are considered as the most usable additives in future functional foods.

scholarly journals Functional Confectionery Products: Development of Production Process

2019 ◽  
Vol 48 (3) ◽  
pp. 90-95 ◽  
Author(s):  
Ольга Позднякова ◽  
Olga Pozdnyakova ◽  
Елена Егушова ◽  
Elena Egushova ◽  
Елизавета Тыщенко ◽  
...  
Keyword(s):  
Type Ii Diabetes ◽  
Food Industry ◽  
Functional Foods ◽  
Low Energy ◽  
Biologically Active ◽  
Type Ii ◽  
Three Samples ◽  
Confectionery Products ◽  
Active Substances ◽  
Natural Additives

The development of new functional foods that contribute to the preservation and improvement of human health is one of the priorities in the food industry. In this regard, the production and sales of sugar confectionery products with low energy value and various enriching additives are gradually increasing, including those meant for diabetic therapeutic and dietary preventive nutrition. At the same time, the share of these products remains insignificant. The research prospective was to develop a technology for the production of marshmallow, which reduces the risk of obesity and type II diabetes. The study featured three samples of marshmallow: with granulated sugar, fructose, and inulin. The research determined the functional properties of the finished product. Three female volunteers (21, 32, and 45 years old) participated in the experiment. It was established that the replacement of granulated sugar with a natural sweetener, namely fructose and a mixture of fructose and inulin, led to a decrease in the body’s hyperglycemic response half an hour after consuming the analyzed sample, and resulted in a smooth sugar curve. Thus, natural additives and biologically active substances make sugar confectionery products functional, which is a priority for the development of the confectionery industry.

Antibacterial activity of cuminaldehyde on food-borne pathogens, the bioactive component of essential oil from Cuminum cyminum L. collected in Thailand

2019 ◽  
Vol 16 (4) ◽  
Author(s):  
Nalin Wongkattiya ◽  
Phanchana Sanguansermsri ◽  
Ian Hamilton Fraser ◽  
Donruedee Sanguansermsri
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Biologically Active ◽  
Cuminum Cyminum ◽  
Major Food ◽  
Food Borne ◽  
Bioactive Component ◽  
Main Components

Abstract Background Cuminum cyminum L., commonly known as cumin, has been traditionally used in Thai traditional medicine and traditional food flavoring. The present study investigated the chemical composition, antimicrobial activity against all tested major food-borne pathogenic bacteria, and bioactive components of essential oil extracted from C. cyminum L. collected in Thailand. Methods The main components of the essential oil were investigated by gas chromatography–mass spectrometry (GC-MS) technique. Antibacterial activities against Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella Typhi were investigated by disk diffusion and microdilution method. The presence of the biologically active antibacterial components was also confirmed by the thin-layer chromatography (TLC)-bioautography. Results The main components of the essential oil investigated by GC-MS were cuminaldehyde (27.10%), beta-pinene (25.04%) and gamma-terpinene (15.68%). The essential oil exhibited antibacterial activity against B. cereus, S. aureus, E. coli and S. Typhi. The essential oil showed the strongest antimicrobial activity against B. cereus with a comparable inhibition zone to tetracycline. TLC confirmed the presence of biologically active antibacterial component in the essential oil against all tested food-borne bacteria. It is further demonstrated that cuminaldehyde was the most active compound in TLC-bioautography which inhibited all of tested bacteria. Conclusions Essential oil extracted from C. cyminum L. exhibited antibacterial activity against all tested major food-borne pathogenic bacteria. Cuminaldehyde is a major bioactive component. Our results suggest that the essential oil extracted from C. cyminum L. could be applied as an alternative natural preservative to control food-borne disease and have the potential for further development of new antibacterial agents.

scholarly journals Justification of selection of packaging material and packing method for preservation of vitamin-mineral concentrate quality

2020 ◽  
Vol 82 (2) ◽  
pp. 25-30
Author(s):  
M. V. Lukyanenko ◽  
E. P. Viktorova ◽  
A. D. Achmiz ◽  
S. O. Semenikhin
Keyword(s):  
Vitamin C ◽  
Edible Films ◽  
Packaging Material ◽  
Biologically Active ◽  
Food Storage ◽  
Packaging Materials ◽  
Careful Study ◽  
Advantages And Disadvantages ◽  
Materials Used ◽  
Packing Method

In the production of quality food products, special attention must be paid to its packaging and storage. These process steps are especially important for products containing labile biologically active substances. In order to select packaging materials and packing method, an analysis of the scientific literature was conducted with the search query “packaging materials for foodstuffs” and “the effect of packaging on the preservation of vitamins during food storage” in the Google Scholar system. The article presents trends in the development and use of packaging materials, reflects the advantages and disadvantages of biopolymers, as well as prospects for improving the characteristics of packaging materials. As an example, for the choice of packaging material and packing method, data from Russian scientists based on packaging materials used in the Russian Federation is given. Storage of beef steaks in bags with reduced gas permeability under vacuum and a modified gas atmosphere with a reduced content of free space for 14 days contributes to the inhibition of bacteria. Storage of sterilized and ultra-pasteurized milk is preferably in bags of a three-word film filled with titanium dioxide, in comparison with glass packaging, due to a decrease in light transmission and a decrease in the rate of decomposition of vitamin C. It is preferable to store orange juice in packages of combined materials that exclude the presence of an air cushion, which positively affects the content of vitamin C. Based on the analysis of packaging materials used in the food industry and taking into account the humidity and chemical composition of the vitamin and mineral concentrate, it seems appropriate to use packaging materials made of polymer films with high light and gas impermeability, which can reduce the rate of destruction of vitamin C and other easily oxidized components and eliminate the use of ? -radiation, replacing it by evacuation. The use of edible films for vitamin and mineral concentrate as packaging materials remains open and requires more careful study.

scholarly journals Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Addí Rhode Navarro-Cruz ◽  
Carlos Enrique Ochoa-Velasco ◽  
Francisco Javier Caballero-Alvarez ◽  
Martin Alvaro Lazcano-Hernández ◽  
Obdulia Vera-López ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Carboxymethyl Cellulose ◽  
Edible Films ◽  
Fermi Model ◽  
Effect Of Ph ◽  
Oregano Essential Oil ◽  
Intrinsic Factors ◽  
Food Borne

The aim of this work was to evaluate the effect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible films on Listeria monocytogenes and Staphylococcus aureus. CMC and S edible films were formulated with different concentrations (0%, 0.25%, 0.50%, 0.75%, and 1%) of MOEO at different pH (5, 6, or 7). Antimicrobial assay was performed. Inhibition curves were fitted to the Fermi model. Significant differences (p<0.05) were found in tc (time to reduce 50% of microbial population) and a (slope of the curve around tc), being lower at acidic pH. For L. monocytogenes, CMC films exhibited a higher antimicrobial effectiveness (0.50% of MOEO) compared to S films which need a higher concentration of MOEO (0.75%). S. aureus was inhibited with CMC films at 0.50% MOEO and pH 5 and 6. Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic effect against two important food-borne pathogens.

Litsea cubeba fruit essential oil and its major constituent citral as volatile agents in an antimicrobial packaging material.

2021 ◽  
pp. 103725
Author(s):  
Julian Thielmann ◽  
Maria Theobald ◽  
Andrea Wutz ◽  
Tomislav Krolo ◽  
Alexandra Buergy ◽  
...  
Keyword(s):  
Essential Oil ◽  
Packaging Material ◽  
Major Constituent ◽  
Antimicrobial Packaging ◽  
Litsea Cubeba ◽  
Volatile Agents

Developmental Variations in the Content of Active Substances and Nutrients in Echinacea purpurea

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 518d-518
Author(s):  
W. Letchamo ◽  
V.S. Krutilina
Keyword(s):  
Essential Oil ◽  
Plant Development ◽  
Maximum Yield ◽  
Echinacea Purpurea ◽  
The United States ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
General Distribution ◽  
Cichoric Acid ◽  
Active Substances

Echinace from the Asteracea family has been among the top 10 marketed herbs in North America and Europe. So far, only a limited amount of Echinace originate from commercial cultivation. Echinacea purpurea has been commercially cultivated in the United States since the mid 1970s, in Russia since 1935, while in Europe since the 1960s. However, there has been no published information in the English language on methods of cultivation, expected yields, limiting factors, nutrient requirements, and the optimum plant development stage to obtain maximum yield and concentration of the biologically active substances for pharmaceutical and cosmetic processing. The objective of this investigation was, therefore, to study the general distribution of major nutrients and biologically active substances and the relationship between the two groups, and the pattern of the accumulation of cichoric acid, echnacoside, isobutylamides (tetraenes) and essential oil in commercially cultivated Echinacea purpurea. There was a significant variation in the content of essential oil, cichoric acid, and isobutylamides (tetraenes) in different organs and stages of the plant development. Similarly, the difference in the distribution of N, P, K, Ca, Mg, and Fe in different organs and developmental stages is demonstrated. The correlation between the content of the active substances and nutrients is demonstrated, while recommendations for an optimum harvesting stage and date are made.

scholarly journals Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 332
Author(s):  
Jancikova Simona ◽  
Dordevic Dani ◽  
Sedlacek Petr ◽  
Nejezchlebova Marcela ◽  
Treml Jakub ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Antibacterial Properties ◽  
Edible Films ◽  
Attenuated Total Reflectance ◽  
Practical Application ◽  
Film Properties ◽  
Gram Positive Bacteria ◽  
Edible Packaging ◽  
Orange Essential Oil

The research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.14% ± 0.02% at 356 nm), meaning that produced films can act as a UV protector. Most produced films in the research were resistant to Gram-positive bacteria (Staphylococcus aureus subsp. aureus), though most films did not show antibacterial properties against Gram-negative bacteria and yeasts. FTIR and SEM confirmed that both the amount of carrageenan used and the combination with orange essential oil influenced the compatibility of trehalose with the film matrix. The research showed how different combinations of trehalose, orange essential oils and carrageenan can affect edible film properties. These changes represent important information for further research and the possible practical application of these edible matrices.

Sign in / Sign up

Export Citation Format

Share Document