Decontamination of iceberg lettuce by some plant hydrosols

Öztürk, İsmet; Törnük, Fatih; Caliskan-Aydogan, Oznur; Durak, M. Zeki; Sağdıç, Osman

doi:10.1016/j.lwt.2016.06.067

Cited by 27 publications

(22 citation statements)

References 42 publications

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“…5(B)). These results are in agreement with the data reported for using thyme hydrosol 37 and thyme essential oil in β‐CD microcapsules in fresh‐cut lettuce 25 . The antimicrobial potency of savory EO is probably due to the high content of carvacrol (50.34%).…”

Section: Resultssupporting

confidence: 91%

Shelf‐life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil

et al. 2020

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BACKGROUND This study was conducted in two parts to improve the antimicrobial activity and stability of Satureja hortensis essential oil (SEO) and its impacts on the quality of pomegranate arils. In the first part, SEO was encapsulated by an ionic gelation technique into 142.2–267.7 nm chitosan nanoparticles (CSNPs). In the second part of the experiment, the CSNPs and CSNPs‐SEO were applied to improve storability of pomegranate arils. Arils were dipped in water (control), CSNPs and CSNPs‐SEO for 5 min. After superficial water removal, arils were packed into polystyrene boxes and stored at 5 °C for 18 days. RESULTS Based on spectrophotometry analysis, the encapsulation efficiency (EE) of SEO‐loaded CSNPs (CSNPs‐SEO) decreased from 26.57% to 7.41% and their loading capacity (LC) increased from 4.72% to 6.17%, respectively, upon increasing the initial SEO content from 0.125 to 0.5 g g−1 of chitosan. Phytochemicals and water content were maintained, and microbial counts were reduced in the coated arils during storage. Total phenol and antioxidant activity decreased during storage. At the end of storage, the highest total phenol content (2980.0 mg gallic acid equivalents L−1) was found in arils treated with CSNPs‐SEO, whereas ascorbic acid content was maximal (6.32 mg L−1) in arils treated with CSNPs. The encapsulation of savory essential oil in chitosan nanoparticles did not have undesirable effects in pomegranate arils. CONCLUSION Pre‐storage treatment of pomegranate arils with CSNPs‐SEO could be considered a beneficial treatment to better maintain the biochemical and sensorial quality during storage. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 91%

Shelf‐life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil

et al. 2020

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“…Hydrolate treated samples, especially with L. nobilis and S. canariensis, were generally accepted by the panellist. This study confirmed that plant hydrolates could be successfully used for sanitizing fresh-cut lettuce to provide their microbiological safety without causing deep sensorial defects of the products [64].…”

Section: Functional (Soft) Drinkssupporting

confidence: 70%

“…However, nowadays, consumers demand more natural processing of fresh-cut fruit and vegetables. Up to date, a number of physical and chemical fresh-cut sanitization methods have been tested in order to eliminate the use of chlorine from fresh-cut industry, decrease high water requirement, as well as provide high decontamination efficiency [64]. However, investigations show that hydrolates inhibit tyrosinase -the main enzyme responsible for the browning reaction of fruits and vegetables, at varying levels depending on substrate type and concentration [65,66].…”

Section: Functional (Soft) Drinksmentioning

confidence: 99%

“…However, literature review of absolute quantification of the water-soluble aromatic compounds from different hydrolates in mg L -1 is shown in Table 1. 9(2) (2020) [54][55][56][57][58][59][60][61][62][63][64][65][66][67][68][69][70] Hydrolates are acidic liquids (pH ranging from 4.5 to 5.5) with pleasant to unpleasant and from similar to dissimilar odor to the essential oil [14,15]. The quality of hydrolates is determined based on the amount of their soluble volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

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Hydrolates: By-products of essential oil distillation: Chemical composition, biological activity and potential uses

Aćimović¹,

Tešević²,

Smiljanić³

et al. 2020

Adv Techol

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Hydrolates, also referred to as hydrosols, floral or distillate waters, as well as aromatic waters, are produced in the same isolation process with essential oils by steam distillation. A small amount of essential oil constituents is dissolved in hydrolates providing specific organoleptic properties and flavor, as well as biological activity which makes them useful as raw material in many industries. Their popularity is still on the rise, especially in aromatherapy. The objective in this review is to analyze the chemical compositions of hydrolates and their corresponding essential oils, as well as biological activity of hydrolates (antimicrobial, antioxidant and antiinflamatory) and potential uses, not only in food industry for flavoring, and preservation of fresh-cut fruits and vegetables, but also as functional (soft) drinks. However, hydrolates can be used in aromatherapy and cosmetics, as well as in organic agriculture and aquaculture.

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“…Borneole, camphor, 1,8-cineole, and verbenone appear to be the major compounds in the aromatic waters from rosemary grown in Corsica [ 6 ] and in Japan [ 10 ], although their relative amounts appear to be partially different; in fact, rosemary can be distinguished in different chemotypes including camphor, cineole, α-pinene, and verbenone types [ 11 ]. Although most of the biological data on rosemary and other aromatic waters focus on their antimicrobial activities [ 2 , 12 , 13 ], the potential beneficial properties on cognition and the cerebrovascular system of acute consumption of rosemary aromatic water on healthy adults have been recently assessed [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Hydrosols from Rosmarinus officinalis, Salvia officinalis, and Cupressus sempervirens: Phytochemical Analysis and Bioactivity Evaluation

Politi

Ferrante

Menghini

et al. 2022

Plants

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The present work evaluates the aromatic waters of rosemary (Salvia rosmarinus Spenn. syn. Rosmarinus officinalis L.), sage (Salvia officinalis L.), and cypress (Cupressus sempervirens L.) obtained as innovative commercial products of a hydrodistillation process. All extracts were exhaustively analysed by GC-MS, 1H-NMR, and LC-MS in order to evaluate potential metabolite fingerprint differences. GC-MS appears to be the most exhaustive technique for the qualitative identification of the single constituents, although in this case, the use of 1H-NMR and LC-MS techniques allowed some useful considerations in semi-quantitative terms. Antimycotic effects were studied against Tricophyton, Candida, and Arthroderma species, resulting in weak activity. The toxicological impact was partly evaluated in vitro by means of allelopathy and brine shrimp lethality. Cytotoxicity was investigated in human colon cancer cells (HCT116) and in hypothalamic cells (Hypo-E22) challenged with hydrogen peroxide. Sage and rosemary hydrosols were the most effective antimycotics, whereas all hydrosols displayed antiradical effects. Cytotoxic effects against HCT116 cells (at 500 µL/mL) were related in silico to the endovanilloid TRPM8 and TRPV1 receptors. At lower concentrations (5–50 µL/mL), the hydrosols protected hypothalamic neurons Hypo-E22 cells from hydrogen peroxide-induced toxicity. The overall experience indicates that hydrolates are an important source of relevant phytochemicals with significant pharmacological potential.

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Decontamination of iceberg lettuce by some plant hydrosols

Cited by 27 publications

References 42 publications

Shelf‐life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil

Shelf‐life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil

Hydrolates: By-products of essential oil distillation: Chemical composition, biological activity and potential uses

Hydrosols from Rosmarinus officinalis, Salvia officinalis, and Cupressus sempervirens: Phytochemical Analysis and Bioactivity Evaluation

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