Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system

Espitia, Paula Judith Pérez; Soares, Nilda de Fátima Ferreira; Botti, Laura Costa Moreira; Melo, Nathália Ramos de; Pereira, Olinto Liparini; Silva, Washington Azevêdo da

doi:10.1590/s1981-67232012005000027

Cited by 59 publications

(39 citation statements)

References 28 publications

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“…It is noteworthy that the highest concentrations of oil (2 %), except lime oil only, that have the highest values of inhibition, than its counterpart at 1 %, which is consistent with that reported by Perez-Espitia et al (2012) and Bosquez-Molina et al (2010), that the fungicidal action increases as the concentration of essential oils increases. This shows that the effect of major compounds responsible for the antimicrobial activity of various essential oils (cinnamaldehyde, linalool, eugenol and cineol in cinnamon oil; limonene, beta-pinene, and citral in lime oil) was not diminished or nullifies by interactions with components of the chitosan matrix.…”

Section: Effect Of Essential Oils On the In Vitro Growth Of Colletotrsupporting

confidence: 90%

Chitosan composite films: physicochemical characterization and their use as coating in papaya Maradol stored at room temperature

et al. 2017

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The main objectives of this study were; first formulate and evaluate some properties of chitosan composite films enriched with essential oils of cinnamon, thyme, clove, and lime alone or in combination; and second select the most appropriate formulation and evaluate their effect on physiological properties and fungal incidence of papaya Maradol stored at environmental tropical conditions. Breaking strength, thickness, color, moisture, water vapor permeability, solubility and water sorption of films were measured. Furthermore, in vitro activity was evaluated against Colletotrichum gloeosporioides Penz. Using multivariate analysis and based on the most desirable characteristics (low water sorption values, water vapor permeability, solubility, and greater inhibition of C. gloeosporioides), three formulations of films were used lately for coated fruit of papaya Maradol and stored at 28 ± 2 °C and 85 % RH. Two control treatments were included: one uncoated and other treated with Mancozeb® fungicide. At six days of storage, the fruit of both control treatments showed evident signs of ripening; contrary to the treatments wherein fruit were coated, and had low respiration, other attributes as firmness, little change in the external color of the fruit were manifested. Similarly, the use of composite films reduced the fungus C. gloeosporioides by 30-50 %. The use of film enriched with essential oil of 1 % cinnamon- 1 % thyme improved the characteristics of fruit quality, increased shelf life and reduced by 50 % the incidence of fungus in papaya Maradol stored under humid tropic environmental conditions. This coating can be an alternative to potentially reduce the need for cold storage during postharvest handling.

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Section: Effect Of Essential Oils On the In Vitro Growth Of Colletotrsupporting

confidence: 90%

Chitosan composite films: physicochemical characterization and their use as coating in papaya Maradol stored at room temperature

et al. 2017

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“…The mechanism involves the interaction of the material with the food product or headspace and the resulting reduction, inhibition, or retardation of microbial growth [65,66]. As some additives can migrate into the food, the use of synthetic additives is however limited.…”

Section: Essential Oils As Additives For Biodegradable Materialsmentioning

confidence: 99%

“…Essential oils are natural essences from herbs and spices and are part of their immune system. The plants used for extractions have GRAS standard and provide chemical stability for oxygen sensitive foods [4,65,68]. To avoid post-harvest disease in fruit caused by fungi, essential oils can, for example, be directly applied to fruit.…”

Section: Essential Oils As Additives For Biodegradable Materialsmentioning

confidence: 99%

“…The study of Espitia et al [65] showed that both options had a positive effect against the fungi A. alternata, F. semitectum, L. theobromae, and R. stolonifer. In this case, fresh papayas were used for the work and a significant reduction in the growth of mesophilic aerobic bacteria, yeasts, and moulds were observed.…”

Section: Essential Oils As Additives For Biodegradable Materialsmentioning

confidence: 99%

“…Cinnamon showed the best results for the inhibition of microorganism growth on papayas after a storage time of 12 days. Based on the reactions between the phenolic components and the food matrix, higher levels of EO are necessary to reach the aim of complete inhibition of microorganisms compared to in vitro samples [65,67]. The encapsulation of the EO could be a solution for this disadvantage and this is a topic of current studies [67,70,71], but further investigations are needed because this concept is not suitable for every food product.…”

Section: Essential Oils As Additives For Biodegradable Materialsmentioning

confidence: 99%

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Packaging Concepts for Ready-to-Eat Food: Recent Progress

Silberbauer

Schmid

2017

J Package Technol Res

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During recent years the market for convenience foods has grown rapidly. More and more consumers prefer ready-to-eat (RTE) products because of their advantageous minimal input of time and effort. The increasing awareness of health means there is a need for nutritious, high quality ready meals. Due to technological developments, the packaging industry is continuously coming up with innovative packaging. This is being driven by ecological challenges, policy, and consumer demands. However, only a few studies have hitherto been published on innovative packaging concepts for RTE food. The purpose of this review is to evaluate the status quo and recent progress in this area. It is important to understand the crucial factors for food packaging for RTE food, namely food safety and quality. Packaging concepts have focused on preventing microbial growth, so protecting consumers from food-borne diseases. Bio-based packaging materials such as polylactic acid and chitosan have limited mechanical properties. The use of nanomaterials or natural essential oils to replace synthetic additives could alleviate this. The combination with modified atmosphere packaging showed improvements and prolongation of the shelf life.

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Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry

et al. 2023

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Nowadays, essential oils (EOs) have a wide use in many applications such as in food, cosmetics, pharmaceutical and animal feed products. Consumers’ preferences concerning healthier and safer foodstuffs lead to an increased demand for natural products, in replacement of synthetic substances, used as preservatives, flavourings etc. EOs, besides being safe, are promising alternatives as natural food additives, and much research has been carried out on their antioxidant and antimicrobial activity. The initial purpose of this review is to discuss conventional and ‘green’ extraction techniques along with their basic mechanism for the isolation of EOs from aromatic plants. This review aims to provide a broad overview of the current knowledge about the chemical constitution of EOs while considering the existence of different chemotypes, since bioactivity is attributed to the chemical composition – qualitative and quantitative – of EOs. Although the food industry primarily uses EOs as flavourings, an overview on recent applications of EOs in food systems and active packaging is provided. EOs exhibit poor solubility in water, oxidation susceptibility, negative organoleptic effect and volatility, restricting their use. Encapsulation techniques have been proven to be one of the best approaches to preserve the biological activities of EOs and minimize their effects on food sensory qualities. Herein, different encapsulation techniques and their basic mechanism for loading EOs are discussed. EOs are highly accepted by consumers, who are often under the misconception that ‘natural’ means safe. This is, however, an oversimplification, and the possible toxicity of EOs should be taken into consideration. Thus, in the final section of the current review, the focus is on current EU legislation, safety assessment and sensory evaluation of EOs. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system

Cited by 59 publications

References 28 publications

Chitosan composite films: physicochemical characterization and their use as coating in papaya Maradol stored at room temperature

Chitosan composite films: physicochemical characterization and their use as coating in papaya Maradol stored at room temperature

Packaging Concepts for Ready-to-Eat Food: Recent Progress

Current status, technology, regulation and future perspectives of essential oils usage in the food and drink industry

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