Enhancement of antibacterial activity of essential oil vapor released from a paper egg tray in combination with UV‐C radiation against pathogenic bacteria on chicken eggs

Phothisuwan, Saifon; Preechatiwong, Wanchart; Matan, Narumol

doi:10.1111/jfpp.14794

Cited by 14 publications

(8 citation statements)

References 35 publications

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“…However, in the present study, the egg score was similar or higher in comparison to the control treatments, suggesting that the treatments did not affect the odor and flavor attributes measured by consumers. This result is comparable to that of Phothisuwan et al (2020), who found that the overall acceptability of eggs kept on the treatment tray (40 μg g −1 of clove oil) was not significantly different from the control, with opinions ranging from like slightly to like moderately. Consumers preferred eggs that were safe and have a satisfactory sensory score.…”

Section: Resultssupporting

confidence: 87%

“…Eggs are an exceptional source of protein, nutrients, vitamins, minerals, bioactive compounds, immune factors, complex structural lipids required for lipid homeostasis, and rich in all kinds of essential amino acids (Wood et al, 2021; Zhou, Liu, Wang, Liu, & Wu, 2021). Unfortunately, pathogenic bacteria, such as Escherichia coli , Salmonella enterica serovar Typhimurium, and Staphylococcus aureus , remain potential threats to human health via contaminated eggs (Phothisuwan, Preechatiwong, & Matan, 2020). Eggs from different poultry systems throughout the year serve as a possible source of these organisms (Tomar, Akarca, Istek, & Ataseven, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, a food‐borne disease outbreak from Salmonella ‐contaminated food caused 1.35 million illnesses and 26,500 hospitalizations in the United States (Center for Disease and Control Prevention (CDC), 2020). Various approaches, such as ozone and ultrasound (Yüceer & Caner, 2019), antimicrobial egg trays (Phothisuwan et al, 2020), egg edible coating (Yüceer & Caner, 2021), and lysozyme‐chitosan coating (Yüceer & Caner, 2014) have been investigated to reduce microbial contamination of eggshells in commercial egg production and maintain the functionality of egg. A sanitizer delivery system can be applied during eggshell washing where a reduction in spoilage microorganisms and potential pathogens can be achieved (Knape, Carey, Burgess, Kwon, & Ricke, 2007).…”

Section: Introductionmentioning

confidence: 99%

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The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action

Songsamoe

Kabploy

Khunjan

et al. 2021

Journal of Food Safety

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This work investigated the antimicrobial activities of green tea (GT) at 5 and 10.0% wt/vol and peppermint oil (PP) at 0.1, 0.15, and 0.2% wt/vol against major pathogen bacteria (Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus) found on eggs at room temperature (30°C). The quality factors (weight loss, Haugh unit, albumen pH, egg yolk, and albumen index) of treated eggs were also measured while they were stored at room temperature for 14 days. A 9‐point hedonic scale was used for sensory evaluation. Scanning electron microscopy was used to examine the morphology of bacteria cells to understand this study's mechanism of action. It was found that combining 10% GT and 0.15% PP had complete antibacterial activity against all pathogenic bacteria investigated, and could extend the shelf life of treated eggs from 7 days (control) to at least 14 days. The treated egg's coliforms (≤3.0 log10 colony‐forming unit [CFU] g−1), E. coli (≤1.8 log10 CFU g−1), TVC (≤4.3 log10 CFU g−1), Salmonella spp., (not detected in 25 g), and S. aureus (not detected in 25 g) were better able to meet the microbiological criteria for egg after 14 days of storage, when compared to the control, which exceeded the criteria within 7 days. In addition, consumers rated egg acceptability as favorable by giving a sensory score ranging from like slightly to like moderately (~6.7). Furthermore, when compared to the control (6–7 days), all treated eggs retained their quality during storage for 14 days and met the microbiological criteria for egg in food standard (<4.7–6.0 log10 CFU g−1 for total visible count). Compound leakage from within the bacteria, which was the mode of action when GT and PP were combined, resulted in a wrinkled appearance of bacteria cells and serious defects in bacteria membrane morphology. These findings suggest that a sanitizing spray derived from GT and PP can extend the shelf life of eggs and ensure their safety for human consumption at room temperature without using a refrigerator.

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Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action

Songsamoe

Kabploy

Khunjan

et al. 2021

Journal of Food Safety

Self Cite

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“…For the purpose of food safety and packaging, this result is in agreement with other reports that EO could be applied in biomaterial-based food packaging (Matan et al 2011;Suhem et al 2019;Songsamoe and Matan 2020). Phothisuwan et al (2020) also demonstrated that paper egg tray containing 10 to 80 µg g −1 clove oil could inhibit E. coli, Salmonella enterica serovar Typhimurium, and S. aureus on chicken eggs for 30 days. This study showed the ability of coconut, rubberwood, and palm to adsorb and release EO and inhibit the bacteria kept inside the fiber sachets in the closed box.…”

Section: The Effect Of Essential Oil Emulsion Containing In Natural Cellulosic Materials Against Foodborne Pathogensmentioning

confidence: 90%

Natural cellulosic material characteristics: A possibility to develop antimicrobial active fiber-based packaging

Parichanon

Matan

Limbo

et al. 2021

BioRes

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Coconut husk, rubberwood sawdust, and palm leaf base are cellulosic agricultural wastes that have potential to be processed to fiber as absorbing material. This study investigated characteristics (morphological, physiological properties, chemical composition, absorption capacity, and water absorption isotherms) of coconut, rubberwood, and palm fiber. Also, the study aimed to develop an antimicrobial sachet packaging to resist against foodborne pathogens (Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., and Escherichia coli) by adding lime oil (LO) emulsion or Litsea cubeba (LC) oil at 50 to 700 µL into the material (1 g) before, and then dried and placed in the 1-L seal box. Results showed that among the three, coconut performed the best in terms of releasing the essential oil (EO) emulsion against bacteria. Coconut could adsorb and release volatile LO or LC at the lowest concentrations (LO, 500 µL/L; LC, 300 µL/L) to inhibit bacteria compared with the other fibers (700 µL/L) at 35 °C. Results indicated that coconut has a low water absorption rate, which influenced the faster adsorption of EO emulsion in the beginning of the process; therefore, using low concentrations of EO in coconut for bacterial inhibition is possible. Coconut contains 34.5% lignin, 68.7% holocellulose, 37.6% cellulose, and 31.2% hemicellulose. Coconut is suitable as an alternative to the biocomposite material in developing a new antimicrobial packaging design.

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“…The CM can be made from a plant product, e.g., bamboo fibre or a water plant, which replaces synthetic materials, e.g., foam or plastic, in an effective way to protect the banana. These plant fibres have beneficial properties, e.g., they absorb energy, are lightweight, and have excellent physical properties (Phothisuwan et al 2020). In addition, based on their structural characteristics, e.g., intelligent, functionally graded material (Tan et al 2011), they have a low density and low cost due to their high growth rate and high degree of strength (Hao et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Effects of a plant-cushioning material containing tangerine oil on bruising and mould growth of banana (Kluai Hom Thong) and its potential reuse

Saengwong-ngam

Matan

2021

BioRes

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The objectives of this study were to investigate the effects of a plant-cushioning material containing tangerine oil in conserving the quality of a Kluai Hom Thong banana during transportation and storage. In addition, the reuse of the plant-cushioning material with and without tangerine oil for two, three, or four transportation and storage cycles was investigated. The results demonstrated that the plant-cushioning material with tangerine oil protected the Kluai Hom Thong banana from mould growth by 100% and it reduced the bruised areas on the banana peel by 80%. The tangerine oil vapour released from the plant-cushioning material might also affect the ripening of the banana, since the colour changed from green to yellow more quickly in the fruit that had been treated with tangerine oil compared to the control fruit. In addition, this intelligent cushioning material containing tangerine oil has great potential in reducing bruised areas, inhibiting mould and extending the quality of the banana during transportation and storage (14 days) for at least one time compared to the control (5 to 7 days). The reuse of the plant-cushioning material, at least up to four times with and without tangerine oil for the protection of the banana, showed great potential.

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Enhancement of antibacterial activity of essential oil vapor released from a paper egg tray in combination with UV‐C radiation against pathogenic bacteria on chicken eggs

Cited by 14 publications

References 35 publications

The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action

The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action

Natural cellulosic material characteristics: A possibility to develop antimicrobial active fiber-based packaging

Effects of a plant-cushioning material containing tangerine oil on bruising and mould growth of banana (Kluai Hom Thong) and its potential reuse

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