Antimicrobial Activity of Microencapsulated Cinnamon Oil and Its Application on Cherry Tomato

Xing, Ya Ge; Li, Xi Hong; Xu, Qing; Shao, Chong Xiao; Yun, Jiangni

doi:10.4028/www.scientific.net/amr.236-238.2307

Cited by 3 publications

(6 citation statements)

References 13 publications

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“…) and 0.3 g of microencapsulated rosemary and thyme oils (MRO and MTO) (Xing et al. ) were used. Button mushrooms were placed in polyethylene (PE) film packaging, with filter paper inside the cover.…”

Section: Methodsmentioning

confidence: 99%

“…Button mushrooms sporophores from the local market of Esfahan city were selected for uniform size, maturity, and absence of mechanical damage. Five lLÁL À1 each of rosemary and thyme oils (RO and TO) (Gao et al 2014) and 0.3 g of microencapsulated rosemary and thyme oils (MRO and MTO) (Xing et al 2011) were used. Button mushrooms were placed in polyethylene (PE) film packaging, with filter paper inside the cover.…”

Section: Treatmentmentioning

confidence: 99%

“…Rosemary (Rosmarinus officinalis L.) and thyme (Thymus vulgaris L.) oil microencapsulation can be prepared by a coacervation method using chitosan and b-cyclodextrin as coating materials (Bhandari et al 1998;Xing et al 2011).…”

Section: Introductionmentioning

confidence: 99%

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Enhancing stability of essential oils by microencapsulation for preservation of button mushroom during postharvest

Alikhani-Koupaei¹,

Mazlumzadeh²,

Sharifani

et al. 2014

Food Science & Nutrition

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Fresh button mushrooms (Agaricus bisporus L.) are sensitive to browning, water loss, and microbial attack. The short shelf-life of mushrooms is an impediment to the distribution and marketing of the fresh product. Essential oils outstand as an alternative to chemical preservatives and their use in foods meets the demands of consumers for natural products. To resolve controlled release of oil and increase in antioxidant and antimicrobial activities, the oil was incorporated into microcapsules. Effects of microcapsulated thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) on quality of fresh button mushroom were compared. Physicochemical qualities were evaluated during 15 days of storage at 4 ± 0.5°C. All treatments prevented product weight loss and decrease in polyphenoloxidase and peroxidase activities during storage. Color and firmness, microbiological analysis, and total phenolic content caused the least change. With use of microencapsulated oils, mushrooms were within acceptable limits during 10 days of storage. Microencapsulated rosemary oil produced the highest beneficial effects and has potential to improve quality of button mushrooms and extend shelf-life.

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Section: Methodsmentioning

confidence: 99%

Section: Treatmentmentioning

confidence: 99%

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Enhancing stability of essential oils by microencapsulation for preservation of button mushroom during postharvest

Alikhani-Koupaei¹,

Mazlumzadeh²,

Sharifani

et al. 2014

Food Science & Nutrition

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show abstract

“…In recent years, numerous studies have documented the antifungal effect of plant essential oils to control food spoilage fungi (Tzortzakis, 2009;Dulce et al, 2010;Shirzad et al, 2011;Tian et al, 2011;Xing et al, 2011;Tabaestani et al, 2013 ;Chen et al, 2014;Yan et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Tian et al (2011) reported that results of both in vitro and in vivo studies on fungal spoilage of cherry tomatoes indicate that employing dill (Anethun graveolens L.) oil as a significant potential fumigant against A. alternata and Aspergillus spp extended usual storage and transport period is very promising. Xing et al (2011) suggested that microencapsulated cinnamon oil could reduce cherry tomato fruits decay and keep their quality.…”

Section: Introductionmentioning

confidence: 99%

Impact of Some Plant Essential Oil Treatments on Controlling Cherry Tomatoes Spoilage, Improvement Shelf Life and Quality Attributes During Storage

Raafat

Abou-Zaid

Tohamy

et al. 2016

Zagazig Journal of Agricultural Research

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Food safety is one of the major issues to fresh fruits and vegetables. The preservation of freshness quality of cherry tomato (Lycopersicon esculentum Mill.) is relevant due to their economical impact. Under modified atmosphere (MA) (12% CO 2 + 6% O 2 ) cool storage conditions (7º C ± 1 and RH 90 ± 3%), some essential oils (black seed, fenugreek, cinnamon, spearmint, basil, and thyme) were used to treat, healthy and inoculated fruits with spoilage pathogens Alternaria alternata and Botrytis cinerea. The results indicated that fruits decay decreased in coated fruits treated with essential oils. However, as the storage period progressed, a general declining trend in all fruits quality parameters were observed for all treatments except for tomatoes treated with the essential oils, which, showing a lowest weight loss, firmness, Total Soluble Solids (TSS), pH, sugar fractions and antioxidant components (vitamin C., lycopene and phenolic fractions). The highest color changes were found in control group, inoculated fruits and untreated group. The obtained results suggested that essential plant oils may improve control decay of fruits, enhancement fruit shelf life and quality-related attributes on top of the well-documented antimicrobial protection during cold storage.

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Microencapsulation of essential oils with biodegradable polymeric carriers for cosmetic applications

Martins

Barreiro

Coelho

et al. 2014

Chemical Engineering Journal

287

167

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Microencapsulation provides an important tool for cosmetic and/or pharmaceutical industry, enabling protection and controlled release of several active agents. The encapsulation of essential oils in core-shell or matrix particles has been investigated for various reasons, e.g., protection from oxidative decomposition and evaporation, odor masking or merely to act as support to ensure controlled release. A large number of microencapsulation methods have been developed in order to be adapted to different types of active agents and shell materials, generating particles with a variable range of sizes, shell thicknesses and permeability, providing a tool to modulate the release rate of the active principle. With this work, an overview regarding properties and applications of essential oils and biodegradable polymers in the cosmetic field, focusing the use of polylactide as the base material to encapsulate thyme oil, as well as of microencapsulation processes with a particular emphasis on the coacervation, will be presented.2

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Antimicrobial Activity of Microencapsulated Cinnamon Oil and Its Application on Cherry Tomato

Cited by 3 publications

References 13 publications

Enhancing stability of essential oils by microencapsulation for preservation of button mushroom during postharvest

Enhancing stability of essential oils by microencapsulation for preservation of button mushroom during postharvest

Impact of Some Plant Essential Oil Treatments on Controlling Cherry Tomatoes Spoilage, Improvement Shelf Life and Quality Attributes During Storage

Microencapsulation of essential oils with biodegradable polymeric carriers for cosmetic applications

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