Use of Microcapsules of Oregano Essential Oil to Extend the Shelf Life of Strawberries

This work explored the use of microcapsules of natural plant essential oils to increase the shelf life of strawberries during storage. First, antimicrobial tests were performed with selected essential oils to evaluate their antimicrobial capacities against moulds isolated from strawberries. Oregano essential oil was found as strong bioactive agents against moulds from strawberries, whereas cinnamon essential oil had lower antimicrobial properties. Then, microcapsules of oregano essential oil were prepared with oregano essential oil, sodium alginate, Tween 80, and monoglycerides, and their internal structure were observed by SEM, and their oils contain were tested by UV-visible spectrophotometer inspection. Different amounts of microcapsules of oregano essential oil were wrapped into small polypropylene non-woven package, and they were pasted on the internal of corrugated boxes. Finally, freshly picked strawberries were put into corrugated boxes and stored at room temperature (from 16°C to 18°C) for 4 days. The results showed that the use of microcapsules of oregano essential oil could effectively inhibit the decay of strawberries, maintain their quality, and extend their shelf life. Strawberries presented the best quality when the amount of microcapsules arrived at 0.828 grams per 500 grams of strawberries.

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Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli

Microorganisms ◽

10.3390/microorganisms10010109 ◽

2022 ◽

Vol 10 (1) ◽

pp. 109

Author(s):

Mohammadreza Pajohi Alamoti ◽

Behnaz Bazargani-Gilani ◽

Razzagh Mahmoudi ◽

Anna Reale ◽

Babak Pakbin ◽

...

Keyword(s):

Escherichia Coli ◽

Essential Oil ◽

Essential Oils ◽

Antimicrobial Properties ◽

Multidrug Resistant ◽

Zataria Multiflora ◽

Cuminum Cyminum ◽

Plant Essential Oils ◽

E Coli ◽

Mentha Longifolia

Aim of this study was to investigate the antimicrobial properties of herbal plant essential oils (EOs) from selected Iranian plant species such as Ferulago angulata, Zataria multiflora, Cuminum cyminum, and Mentha longifolia against antibiotic-resistant Escherichia coli (E. coli) strains. For this purpose, the Escherichia coli strains, isolated from raw cow’s milk and local dairy products (yogurt, cream, whey, cheese, and confectionery products) collected from different areas of Hamedan province, Iran, were investigated for their resistance to antibiotics (i.e., streptomycin, tetracycline, gentamicin, chloramphenicol, ciprofloxacin, and cefixime). Thus, the E. coli strains were tested for their susceptibility to the above-mentioned essential oils. Regarding antibiotics, the E. coli strains were highly sensitive to ciprofloxacin. In relation to essential oils, the most effective antibacterial activity was observed with Zataria multiflora; also, the bacteria were semi-sensitive to Cuminum cyminum and Mentha longifolia essential oils. All strains were resistant to Ferulago angulata essential oil. According to the results, the essential oil of Zataria multiflora can be considered as a practical and alternative antibacterial strategy to inhibit the growth of multidrug-resistant E. coli of dairy origin.

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Physicochemical and Antimicrobial Properties of Hydroxypropyl Methylcellulose-Cinnamon Essential Oil Emulsion: Effects of Micro- and Nanodroplets

International Journal of Food Engineering ◽

10.1515/ijfe-2018-0416 ◽

2019 ◽

Vol 15 (9) ◽

Cited By ~ 1

Author(s):

Shuzhi Li ◽

Jingyang Zhou ◽

Yanan Wang ◽

Anguo Teng ◽

Kai Zhang ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Food Processing ◽

Antibacterial Agent ◽

Inhibitory Concentration ◽

Hydroxypropyl Methylcellulose ◽

Antimicrobial Properties ◽

Oil Emulsion ◽

Oil Emulsions ◽

Cinnamon Essential Oil

AbstractEmulsion is an efficient encapsulation tool for enhancing the functional properties of essential oils (EOs). Herein, two two-dimensional cinnamon essential oil emulsions (from micro- to nanoscales) were emulsified by hydroxypropyl methylcellulose, and their antimicrobial and physicochemical properties were investigated. For the models of Escherichia coli CGMCC 1.0907, Salmonella enterica subsp. Enterica serovar Typhi (CICC 10867), Staphylococcus aureus CGMCC 1.0089, and Listeria monocytogene CGMCC 1.9144, the minimum inhibitory concentration (MIC) of the nanoemulsion was 31.25 μL/mL compared to that of the microemulsion (62.5–125 μL/mL) and pure oil (125–250 μL/mL), indicating the superiority of nanoemulsion as an antibacterial agent. The results showed that the highest activity was seen in the gram-positive L. monocytogenes whereas the lowest was in the gram-negative S. enterica. The identified properties of HPMC (hydroxypropyl methylcellulose) provide the potential for emulsifying and enhancing essential oils in light industries, especially for food processing.

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

Food Science and Technology International ◽

10.1177/1082013218759364 ◽

2018 ◽

Vol 24 (5) ◽

pp. 394-403 ◽

Cited By ~ 10

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.

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The production of ecofriendly biofilm with natural oil for food packaging

Proceedings - The Tenth International Symposium GRID 2020 ◽

10.24867/grid-2020-p23 ◽

2020 ◽

Author(s):

Emine Arman Kandirmaz ◽

◽

Omer Bunyamin Zelzele ◽

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Shelf Life ◽

Food Packaging ◽

Biological Activities ◽

Uv Spectroscopy ◽

Antimicrobial Properties ◽

Active Packaging ◽

E Coli ◽

Active Food Packaging

The use of edible biofilms in food packaging reduces the use of petrochemical polymers that are harmful to human health, such as PE, PP, PET. The second most common biopolymer in nature, chitosan is a nontoxic, nonantigenic, biocompatible and biodegradable polymer. Considering these features, it is frequently used in food packaging applications. Increasing needs for food amount and quality canalized food ındustry to fund in new packaging techniques that improve storage life and grade of foods. Active packaging systems, one of these methods, can be designed as a sensor, antimicrobial or antimigrant in order to extend the shelf life of the food product and to inform the shelf life in possible degradation. Essential oils, which are antimicrobial environmentally friendly packaging material additives, are used due to their effective biological activities. Essential oils that have known antimicrobial properties include lavender, rosemary, mint, eucalyptus and geranium. These oils are also edible. In this study, it is aimed to produce antimicrobial, ecofriendly, edible, printable biofilm for active packaging, using chitosan and peppermint essential oil. For this purpose, chitosan biofilms containing different rates (0, 1, 2.5, 5, 10%) of peppermint essential oil were produced by solvent casting method. Surface morphology were examined by SEM. The transparency of biofilms was determined by UV spectroscopy. Antimicrobial properties of the obtained films were determined against S. aureus and E. coli. Biofilms were printed with screen printing. The color, gloss, contact angle, surface tension values of all printed and unprinted samples were examined. As a result, chitosan biofilms which are loaded with peppermint essential oil were successfully produced. Biofilms are colorless, highly transparent and have good printability. It is concluded that the amount of peppermint essential oil increased inhibitory feature against S. aureus and E. coli. When the obtained results are examined, it is determined that the printable, ecofriendly, edible biofilms can be used in active food packaging applications.

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Inhibition of the Citrus Bacterial Pathogen Xanthomonas axonopodis pv. citri through Aloysia gratissima Essential Oil and Flourensia spp. Extracts and Prenylflavonoids

Current Bioactive Compounds ◽

10.2174/1573407218666211216105644 ◽

2021 ◽

Vol 18 ◽

Author(s):

Miguel Ángel Castillo ◽

María Guadalupe Reyes ◽

Elsa Mónica Farfán Torres ◽

María Laura Uriburu

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Essential Oils ◽

Antimicrobial Agents ◽

Bacterial Pathogen ◽

Tween 80 ◽

Citrus Canker ◽

Xanthomonas Axonopodis ◽

Plant Essential Oils ◽

Pure Compounds

Background: Xanthomonas axonopodis pv. citri is a gram-negative bacterium that affects citrus crops, causing a disease known as citrus canker. Although essential oils and other compounds isolated from plants represent a natural alternative to treat this disease, they have the disadvantage of having low solubility in the media in which the bioassays to determine antimicrobial activity are performed. This has led several researchers to evaluate the solubility of plant essential oils in alternative solvents. Objectives: The aim of this study was to evaluate the solubility of the essential oil from Aloysia gratissima as well as that of low-polarity extracts and pure compounds of the genus Flourensia in diluted agar/Tween 80 solutions to test and improve their antimicrobial activity against Xanthomonas axonopodis pv. citri. Methods: Antimicrobial activity against Xanthomonas axonopodis pv. citri was determined by bioautography, agar diffusion, and microdilution methods. Results: The A. gratissima oil showed increased activity in the agar (0.15 % m/v)/Tween80 (0.5 % v/v) 1:1 mixture, with MIC values ranging from 75 to 100 µL/mL, while Flourensia spp. extracts were more soluble in agar solution (0.15 % m/v). The pure compounds tested presented MIC values ranging from 50 to 150 µg/mL. Conclusion: The proven antimicrobial activity of both Aloysia gratissima essential oil and Flourensia spp. extracts and pure compounds allows proposing these natural products as potential antimicrobial agents in the control of citrus canker.

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Effects of developed thyme and oregano essential oil formulations on Monilinia laxa and Monilinia fructicola

Pesticidi i fitomedicina ◽

10.2298/pif2001049t ◽

2020 ◽

Vol 35 (1) ◽

pp. 49-56

Author(s):

Brankica Tanovic ◽

Jovana Hrustic ◽

Milica Mihajlovic ◽

Mila Grahovac ◽

Marija Stevanovic ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Antimicrobial Properties ◽

Monilinia Fructicola ◽

Monilinia Laxa ◽

Oregano Essential Oil ◽

In Vivo Experiments ◽

Apple Fruits

Essential oils have been well-known for their antimicrobial properties for a very long time. Some of them have been effectively used in human medicine for decades. Our earlier investigation revealed a great potential of thyme and oregano essential oils as crop protectants against some postharvest fruit pathogens. The effects of formulated thyme and oregano essential oils on Monilinia laxa and Monilinia fructicola were studied in vitro and in vivo. In vitro antagonistic assays were performed on solidified PDA medium using a slightly modified agar overlay technique, while in vivo experiments were conducted on inoculated apple fruits. In vitro essays showed that the developed formulations (emulsifiable concentrates - EC) significantly inhibited the mycelial growth of Monilinia spp. Experiments in vivo, performed on inoculated apple fruits, revealed that the developed formulations provided a significant level of Monilinia spp. suppression. To our knowledge, another EC formulation of oregano essential oil intended for use in Monilinia spp. control has never been developed before. The presented results are initial findings and evaluation of the activity of the developed products should therefore proceed under field conditions to determine their efficacy and activity spectrum, and to estimate economic aspects of their use.

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Toxicity of Essential Oils to Diaphania hyalinata (Lepidoptera: Crambidae) and Selectivity to Its Parasitoid Trichospilus pupivorus (Hymenoptera: Eulophidae)

Journal of Economic Entomology ◽

10.1093/jee/toaa172 ◽

2020 ◽

Vol 113 (5) ◽

pp. 2399-2406

Author(s):

Isabel Moreira da Silva ◽

Marcus Alvarenga Soares ◽

Wagner de Souza Tavares ◽

Alexandre dos Santos ◽

José Eduardo Serrão ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Selectivity Index ◽

Alternative Control ◽

Nontarget Organisms ◽

Oregano Essential Oil ◽

Plant Essential Oils ◽

Toxicological Effects ◽

Synthetic Pesticides ◽

Relative Selectivity

Abstract Diaphania hyalinata (Linnaeus, 1767) is one of the main pests of the cucurbit crops. Biological control and botanicals are used in integrated pest management (IPM), especially in agro-ecological agricultures where the use of synthetic pesticides is restricted. Toxicological effects of plant essential oils on target and nontarget organisms should be evaluated to determine its use in IPM. The toxicity of ginger, peppermint, oregano, and thyme essential oils to D. hyalinata eggs, larvae, and pupae and their selectivity to the parasitoid Trichospilus pupivorus and the LC50, LC99 and the relative selectivity index (RSI) of these botanicals were determined. The eggs of D. hyalinata were more sensitive to the botanicals applied than its larvae and pupae, with higher toxicity of oregano and thyme essential oils, followed by those of peppermint and ginger. Topical application was the least toxic method to D. hyalinata larvae. Ginger, peppermint, and thyme essential oils were more toxic by ingestion and oregano by contact to D. hyalinata larvae. The essential oil concentrations applied to D. hyalinata pupae prevent the emergence of adults of this insect with the oregano essential oil showing the greatest toxicity. Peppermint, ginger, thyme, and oregano essential oils were selective to T. pupivorus with RSI50 of 5.40, 1.38, 8.15, and 6.98 and RSI99 of 1.54, 2.53, 3.90, and 4.16 respectively. The ginger, peppermint, oregano, and thyme essential oils were toxic to immature D. hyalinata and selective to T. pupivorus females presenting potential as an alternative control in the IPM of this pest in Cucurbitaceae crops.

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Antimicrobial properties and sensorial acceptability of edible antimicrobial films from seaweed (Kappaphycus alvarezii) and cinnamon (Cinnamomum zeylanicum) essential oil

Food Research ◽

10.26656/fr.2017.5(4).160 ◽

2021 ◽

Vol 5 (4) ◽

pp. 266-272

Author(s):

W.M. Siah ◽

A. Aminah ◽

A. Ishak

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Essential Oils ◽

Kappaphycus Alvarezii ◽

Antimicrobial Properties ◽

Overall Acceptability ◽

Packaged Foods ◽

Antimicrobial Films ◽

Cinnamon Essential Oil ◽

Hedonic Scale

Packaging of foods by using edible antimicrobial films (EAF) incorporated with essential oils is able to reduce the spoilage of food due to surface contamination. Essential oils are highly volatile and have strong aromas that can affect their function and consumer acceptance. This paper discussed the effect of cinnamon essential oil (CEO) concentrations on the antimicrobial activity and sensory acceptability of EAF produced from seaweed through a casting method. The CEO was added into the formulations at 10, 20, 30, 40 and 50 g/kg levels. The EAF showed antimicrobial activity against the tested microorganisms with the highest antimicrobial activity at the concentration of 40 g/kg CEO. However, based on the results obtained from a sensory evaluation using a 7-points hedonic scale, the overall acceptability was 3.23 which was lower than the minimum acceptability score of 4. Hence, the highest acceptable level of CEO in the EAF was 30 g/ kg. It is recommended that the CEO of 30 g/kg could be incorporated into edible film and act as an alternative method to extend the shelf life of packaged foods.

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In vitro antimicrobial properties of plant essential oils thymus vulgaris, cymbopogon citratus and laurus nobilis against five important foodborne pathogens

Food Science and Technology ◽

10.1590/s0101-20612012005000021 ◽

2012 ◽

Vol 32 (1) ◽

pp. 167-172 ◽

Cited By ~ 15

Author(s):

Alessandra Farias Millezi ◽

Danila Soares Caixeta ◽

Diogo Francisco Rossoni ◽

Maria das Graças Cardoso ◽

Roberta Hilsdorf Piccoli

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Foodborne Pathogens ◽

Antimicrobial Properties ◽

Major Constituent ◽

Thymus Vulgaris ◽

Cymbopogon Citratus ◽

Laurus Nobilis ◽

Plant Essential Oils

Several essential oils of condiment and medicinal plants possess proven antimicrobial activity and are of important interest for the food industry. Therefore, the Minimum Inhibitory Concentrations (MIC) of those oils should be determined for various bacteria. MIC varies according to the oil used, the major compounds, and the physiology of the bacterium under study. In the present study, the essential oils of the plants Thymus vulgaris (time), Cymbopogon citratus (lemongrass) and Laurus nobilis (bay) were chemically quantified, and the MIC was determined on the bacteria Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 19117, Salmonella enterica Enteritidis S64, and Pseudomonas aeruginosa ATCC 27853. The essential oil of C. citratus demonstrated bacterial activity at all concentrations tested and against all of the bacteria tested. The majority of essential oil compounds were geranial and neral. The major constituent of T. vulgaris was 1.8-cineol and of L. nobilis was linalool, which presented lower antibacterial activity, followed by 1.8-cineol. The Gram-negative bacteria demonstrated higher resistance to the use of the essential oils tested in this study. E. coli was the least sensitive and was inhibited only by the oils of C. citratus and L. nobilis.

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Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Foods ◽

10.3390/foods10020392 ◽

2021 ◽

Vol 10 (2) ◽

pp. 392

Author(s):

Maria Papapostolou ◽

Fani T. Mantzouridou ◽

Maria Z. Tsimidou

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Olive Oil ◽

Population Control ◽

Microbiological Quality ◽

Table Olives ◽

Lemon Balm ◽

Oregano Essential Oil ◽

Microbiological Parameters ◽

Reduced Salt

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

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