Antibrowning and antimicrobial effects of onion essential oil to preserve the quality of cut potatoes

Abstract

This study evaluated the effect of onion essential oil (OEO) (0, 0.5, 2.5, and 5 mg ml -1 ) on microbial growth, browning decay, and sensorial appealing of cut potatoes stored for 15 days at 4 °C. Dipropyl disulphide and dipropyl trisulphide were the main constituents identified in OEO, and its application at a dose of 0.5 mg ml -1 was the most effective to prevent browning (38.5% inhibition respect to control) during storage, inhibiting PPO activity (39% respect to control) after the treatment. The higher the added OEO concentration the lower microbial growth of the treated product was, achieving a reduction of 1.27 log CFU g -1 for the 5 mg ml -1 treatment. The odour and flavour appealing of cut potatoes were well received by the panelists after 10 days of storage. Therefore, the use of OEO in cut potatoes has a potential as antimicrobial and antibrowning agent.

Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets

“…In another study, the application of onion EO (0.5–5 mg/ml) on fresh‐cut potatoes was effective to prevent enzymatic browning, inhibit PPO activity, and reduce microbial growth. Also, odor and flavor appealing of treated potatoes were well received by a sensory panel after 10 days (Vazquez‐Armenta, Ayala‐Zavala, Olivas, Molina‐Corral, & Silva‐Espinoza, ). Furthermore, edible pectin coatings enriched with cinnamon leaf oil (7.3–36.1 mg/ml) were applied on fresh‐cut peaches and positively affected odor acceptability; also, some consumers proposed that it could be used in a salad mixture or as a dessert ingredient (Ayala‐Zavala et al, ).…”

Combination of Cymbopogon citratus and Allium cepa essential oils increased antibacterial activity in leafy vegetables

“…Another study reported lowest acceptability in fresh‐cut tomatoes treated with 0.001 and 0.002 g kg −1 garlic EO; only control tomatoes and those treated with 0.0005 g kg −1 garlic EO were acceptable . Additionally, application of onion EO on potatoes slices improved their odor and flavor acceptability after 10 days of storage, when only a small amount of sulfur compounds on slices was detected . Therefore it is necessary to find effective concentrations of compounds exhibiting high antibacterial activity without affecting the sensory quality of foods.…”

“…Exposure of fresh‐cut tomato slices to garlic EO volatiles in food‐grade polystyrene containers reduced microbial growth, but high concentrations (0.001 and 0.002 g kg −1 ) reduced acceptability; only control tomatoes and those treated with a low dose (0.0005 g kg −1 ) of garlic EO remained acceptable . In another study, onion EO applied to potatoes slices was effective in reducing microbial growth, but flavor acceptability was negatively affected at 5 g L −1 with respect to lower concentrations (0.5, 2.5 and 0 g L −1 ) . For this reason, it is necessary to optimize the application of EOs as food antibacterial agents, reducing sensory impact and maintaining/improving antibacterial efficacy.…”

“…Lemongrass EO is constituted mainly by antibacterial terpenes such as neral, geranial, caryophyllene, geraniol, cis ‐verbenol, cis ‐carveol, myrcene, linalool and citronellal . On the other hand, onion is a plant rich in sulfur compounds such as methyl propyl disulfide, dipropyl disulfide, dimethyl trisulfide and dipropyl trisulfide . Individually, these plants present activity to inhibit the growth of food pathogenic bacteria, this effect being attributed to their composition .…”

“…4 On the other hand, onion is a plant rich in sulfur compounds such as methyl propyl disulfide, dipropyl disulfide, dimethyl trisulfide and dipropyl trisulfide. 5 Individually, these plants present activity to inhibit the growth of food pathogenic bacteria, this effect being attributed to their composition. 6,7 Their antibacterial mode of action is usually attributed as damage to several cell targets such as membranes and walls, affecting metabolic enzymes and functionality.…”