Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities

Abstract

Essential oils (EOs) derived from plants are rich sources of volatile terpenoids and phenolic compounds. Such compounds have the potential to inactivate pathogenic bacteria on contact and in the vapor phase. Edible films made from fruits or vegetables containing EOs can be used commercially to protect food against contamination by pathogenic bacteria. EOs from cinnamon, allspice, and clove bud plants are compatible with the sensory characteristics of apple-based edible films. These films could extend product shelf life and reduce risk of pathogen growth on food surfaces. This study evaluated physical properties (water vapor permeability, color, tensile properties) and antimicrobial activities against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes of allspice, cinnamon, and clove bud oils in apple puree film-forming solutions formulated into edible films at 0.5% to 3% (w/w) concentrations. Antimicrobial activities were determined by 2 independent methods: overlay of the film on top of the bacteria and vapor phase diffusion of the antimicrobial from the film to the bacteria. The antimicrobial activities against the 3 pathogens were in the following order: cinnamon oil > clove bud oil > allspice oil. The antimicrobial films were more effective against L. monocytogenes than against the S. enterica. The oils reduced the viscosity of the apple solutions and increased elongation and darkened the colors of the films. They did not affect water vapor permeability. The results show that apple-based films with allspice, cinnamon, or clove bud oils were active against 3 foodborne pathogens by both direct contact with the bacteria and indirectly by vapors emanating from the films.

Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage

“…Results showed that the addition of antioxidant agent and EOs to the coating solution increased their L*. In particular at day 0 and 1, there were significant differences in L* of apple slices coated with EOs or without EOs, similar to the results reported by Du et al (2009). A visible and significant decrease of lightness in fresh-cut apples during the storage at 0 °C was observed (Table 2).…”

Efeito do armazenamento sobre a cor de filmes de quitosana

“…Du et al [42] encontraram diferentes efeitos sobre alguns parâmetros de cor quando óleos essenciais de canela e cravo foram incluídos. A inclusão de óleo essencial de tomilho e o aumento de sua concentração incrementam levemente o matiz amarelo dos filmes sem alterar sensorialmente a aparência geral [6] .…”

“…Somente para os padrões vermelho (RSIN e RSEX) e verde por RSEX este comportamento foi oposto (Figura 4a e Figura 4b). Resultados similares foram obtidos por Du et al [42] e por Moradi et al [43] , em que o aumento da concentração de óleos essenciais de canela e extrato de uva diminuiu a luminosidade e a transparência dos filmes. Sanchez-González et al [44] , afirmaram que a inclusão de óleo essencial de tomilho diminuiu o brilho superficial pelo incremento da rugosidade e das irregularidades devido à migração do óleo à superfície.…”

Efficacy of Essential Oils on Inactivation of Escherichia coli O157:H7 in Vegetable Juice

“…Currently, plant EOs are being evaluated as alternative antibacterial treatments in fresh produce and their products. Many researchers have evaluated the antibacterial activities of EOs including lemon (Severino et al, 2014), cinnamon (Du et al, 2009;Knight and McKellar, 2007), clove (Du et al, 2009;Knight and McKellar, 2007), rosemary (Klancnik, 2009), oregano (Benavides et al, 2012;Gündüz et al, 2010), apricot (Friedman et al, 2004), Mentha piperita (Tyagi and Malik, 2011), persea (Joshi et al, 2010), Carum copticum (Hashemi et al, 2014) and Thymus vulgaris (Tsai et al, 2011), both in vitro and in food models such as fresh vegetables, fruit juices, etc. However, no studies have been conducted to evaluate the antibacterial effects of plant EOs (including star anise oil) in vegetable juice.…”