Boosting antifungal effect of essential oils using combination approach as an efficient strategy to control postharvest spoilage and preserving the jujube fruit quality

Nikkhah, M Javan; Hashemi, Maryam

doi:10.1016/j.postharvbio.2020.111159

Cited by 54 publications

(24 citation statements)

References 49 publications

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“…EOs are composed of a complex mixture of terpenes, terpenoids, phenylpropanoids, and various compounds of low molecular weight (Nikmaram et al, 2018;Wińska et al, 2019). Several workers have reported wide-scale antimicrobial property of EOs in the different postharvest stored food system (Brahmi et al, 2016;Dwivedy et al, 2017;Ouedrhiri et al, 2017;Das et al, 2019a;Perczak et al, 2019;Restuccia et al, 2019;Nikkhah and Hashemi, 2020). Due to their hydrophobic/lipophilic nature, EOs are effectively passed through the lipid bilayer of cell membranes, thus interfering with the ion transport, leakage of cellular materials, alternation in proton motive force-mediated electron flow, and eventually lead to apoptosis (Debonne et al, 2018;Pisoschi et al, 2018;Reyes-Jurado et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Essential Oils and Their Application in Food Safety

Maurya

Prasad

Das

et al. 2021

Front. Sustain. Food Syst.

146

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Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most potent and well-studied toxic food contaminants of fungal origin, causing a severe health hazard to humans. The application of synthetic chemicals as food preservatives poses a real scourge in the present scenario due to their bio-incompatibility, non-biodegradability, and environmental non-sustainability. Therefore, plant-based antimicrobials, including essential oils, have developed cumulative interest as a potential alternative to synthetic preservatives because of their ecofriendly nature and generally recognized as safe status. However, the practical utilization of essential oils as an efficient antimicrobial in the food industry is challenging due to their volatile nature, less solubility, and high instability. The recent application of different delivery strategies viz. nanoencapsulation, active packaging, and polymer-based coating effectively addressed these challenges and improved the bioefficacy and controlled release of essential oils. This article provides an overview of essential oils for the preservation of stored foods against bacteria, fungi, and mycotoxins, along with the specialized mechanism of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.

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Section: Introductionmentioning

confidence: 99%

Essential Oils and Their Application in Food Safety

Maurya

Prasad

Das

et al. 2021

Front. Sustain. Food Syst.

146

View full text Add to dashboard Cite

show abstract

“…Combined antimicrobial agents may improve the antimicrobial activity, reduce the risk of the emergence of drug-resistant strains as well the dose of fungicides needed [ 25 , 26 ]. The synergistic effect between EOs with other EOs at low dosages exhibited a strong inhibitory effect on microbes [ 27 , 28 ]. Moreover, the combination of volatile compounds and non-volatile antimicrobial components enhanced the antimicrobial efficacy for most pathogens and had the potential to maintain the long-term effectiveness of antimicrobial agents [ 27 , 29 ].…”

Section: Introductionmentioning

confidence: 99%

Limonin Enhances the Antifungal Activity of Eugenol Nanoemulsion against Penicillium Italicum In Vitro and In Vivo Tests

Zhao

et al. 2021

Microorganisms

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Penicillium italicum, the cause of citrus blue mold, is a pathogenic fungus that seriously affects the postharvest quality of citrus fruit and causes serious economic loss. In this study, a eugenol nanoemulsion containing limonin, an antimicrobial component from citrus seeds, was prepared using a high-pressure microfluidizer and the antifungal activity of the nanoemulsions against P. italicum was evaluated based on the conidial germination rate, mycelial growth, and scanning electron microscopy analysis. The results showed that the minimum inhibitory concentration and the inhibition rate of limonin-loaded eugenol nanoemulsion was 160 μg/mL and 59.21%, respectively, which was more potent than that of the limonin-free eugenol emulsion. After treatment with the nanoemulsions, the integrity of the P. italicum cell membrane was disrupted, the cell morphology was abnormal, and the leakage of nucleic acid and protein was observed. In addition, the challenge test on citrus fruits revealed that the limonin-loaded eugenol emulsion inhibited citrus infection for longer periods, with an infection rate of 29.2% after 5 days. The current research shows that nanoemulsions containing limonin and eugenol have effective antifungal activity against P. italicum, and may be used as a substitute for inhibiting blue mold in citrus fruits.

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“…This confirms that these two clusters appeared in the first eigenvector in PCA but possess some dissimilarity as well as they lie in different quarters. Cluster A and cluster B were highly dissimilar from the cluster C and D possessing just in essential oils (Nikkhah & Hashemi, 2020).…”

Section: Cluster Analysismentioning

confidence: 80%

“…Furthermore, the thyme oil and sodium alginate containing treatments greatly maintained the fruit quality for a longer period as compared to the other essential oils. The maintenance of quality and shelf life enhancement is mainly associated with the antimicrobial properties of the bioactive compounds such as phenolic, alcohol, terpenes, and aldehydes present in essential oils (Nikkhah & Hashemi, 2020).…”

Section: Resultsmentioning

confidence: 99%

Multivariate analysis of peach quality treated with essential oil coatings

Ayub

Ahmad

Amir

et al. 2020

J Food Process Preserv

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The effect of edible coatings incorporated with essential oils of cinnamon, basil, and thyme with and without sodium alginate, glycerol, and Tween 80 on the physiochemical, sensory, and shelf life of peach fruit were investigated using the multivariate technique. All coatings retarded the changes in fruit as compared to control samples. Combination of essential oils and alginate were more effective as compared to these chemicals alone. Changes in the physiochemical and sensory attributes were slow at the start while rapid toward the end of storage. Total sugars, pH, Total soluble solids, and weight loss showed a positive correlation. Total sugars, TSS, and pH possessed more than 90% similarity while firmness, vitamin C, radical scavenging activity, and sensory attributes had more than 95% similarity. Thyme and alginate incorporated coatings exhibited maximum shelf life. Findings suggest that the essential oil incorporated edible coatings may enhance the shelf life of peach. Practical applications Prunus persica (peach) is a perishable commodity like most fresh fruits with a short shelf life. A large amount of fruit is lost after harvest due to its short shelf life and rapid biochemical changes. Different preservation methods exists but they are far from being natural and are neither cost‐effective. For this reason, application of natural edible coatings is an effective way to control the rapid changes in fruit and preserve it, hence, enhancing its shelf life. Coatings were developed with alginates, glycerol, and essential oils of basil, thyme, and cinnamon and applied to preserve the peach quality along with the enhancement of its shelf life. This research is beneficial for the industry personnel, researchers, and consumers who always look for natural sources rather than synthetic. It will further create opportunities for the producers to deliver their fruit wherever they want without much loss in its quality.

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Boosting antifungal effect of essential oils using combination approach as an efficient strategy to control postharvest spoilage and preserving the jujube fruit quality

Cited by 54 publications

References 49 publications

Essential Oils and Their Application in Food Safety

Essential Oils and Their Application in Food Safety

Limonin Enhances the Antifungal Activity of Eugenol Nanoemulsion against Penicillium Italicum In Vitro and In Vivo Tests

Multivariate analysis of peach quality treated with essential oil coatings

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