Fresh culinary herbs decontamination with essential oil vapours applied under vacuum conditions

López−Gómez, Antonio; Ros−Chumillas, María; Antolinos, Vera; Buendía−Moreno, Laura; Navarro−Segura, Laura; Sánchez-Martínez, María; Martínez−Hernández, Ginés Benito; Soto−Jover, Sonia

doi:10.1016/j.postharvbio.2019.110942

Cited by 25 publications

(30 citation statements)

References 31 publications

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“…As far as microbial growth is concerned, enterobacteria seemed to be more sensitive to the released EOs from active packages, as previously observed in tomatoes by our Group [20,28]. Carvacrol, the major component of the hereby used EOs mix of the complex, was considered, together with thymol (the major component of oregano EO together with carvacrol), as the EOs component with the widest spectra activity.…”

Section: Storagesupporting

confidence: 65%

“…An EOs mix composed of carvacrol:oregano EO:cinnamon EO 70:10:20 (weight (w):w:w) (composition analysis previously reported [25]) was prepared based on its high antimicrobial effect in accordance with our previous studies with several EOs mixes [15,28]. The EOs-βCD inclusion complex was prepared using the kneading method [29].…”

Section: Preparation Of the Eos-βcd Inclusion Complex And Applicationmentioning

confidence: 99%

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Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

López−Gómez

Ros−Chumillas

Buendía−Moreno

et al. 2020

Foods

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Mandarins are usually sold in bulk and refrigerated in open cardboard boxes with a relatively short shelf-life (12–15 days) due to physiological and pathological disorders (rot, dehydration, internal breakdown, etc.). The influence of a controlled release of essential oils (EOs) from an active packaging (including β-cyclodextrin-EOs inclusion complex) was studied on the mandarin quality stability, comparing different sized cardboard trays and boxes, either non-active or active, at the pilot plant scale (experiment 1; commercialization simulation at room temperature after a previous simulation of short transportation/storage of 5 days at 8 °C). Then, the selected package was further validated at the industrial scale (experiment 2; cold storage at 8 °C up to 21 days). Among package types, the active large box (≈10 kg fruit per box) better maintained the mandarin quality, extending the shelf life from two weeks (non-active large box) to three weeks at room temperature. Particularly, the active large box highly controlled microbial growth (up to two log units), reduced weight losses (by 1.6-fold), reduced acidity, and increased soluble solids (highly appreciated in sensory analyses), while it minimized colour and controlled firmness changes after three weeks. Such trends were also observed during the validation experiment, extending the shelf life (based on sensory quality) from 14 to at least 21 days. In conclusion, the mandarin’s shelf life with this active cardboard box format was extended more than one week at 8 °C.

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Section: Storagesupporting

confidence: 65%

Section: Preparation Of the Eos-βcd Inclusion Complex And Applicationmentioning

confidence: 99%

Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

López−Gómez

Ros−Chumillas

Buendía−Moreno

et al. 2020

Foods

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“…Microbial loads were determined as previously described ( 14 , 37 ). Briefly, samples were mixed with buffered peptone water [1:1 w :volume ( v ) for grapes and nectarines; 1:10 w:v for lettuce] and then homogenized [orbital shaker (120 rpm, 1 h, 4°C) for nectarines, and stomacher (30 s) for grapes and lettuce].…”

Section: Methodsmentioning

confidence: 99%

“…Browning index (BI) (33,34) and yellowing index (YI) (35,36) were also calculated as described in Equations (2, 3):…”

Section: Colormentioning

confidence: 99%

Active Cardboard Packaging With Encapsulated Essential Oils for Enhancing the Shelf Life of Fruit and Vegetables

et al. 2020

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The quality loss of fruit and vegetables should be minimized to reduce food waste during retail. In that sense, sustainable and effective post-harvest techniques/technologies are needed, showing active packaging including encapsulated essential oils a high potential. In that sense, we studied the effect of different sized active packages (including β-cyclodextrin-EOs inclusion complex) on the quality of grapes, nectarines, and lettuces (as models of berry fruit, stone fruit, and leafy vegetables) during storage at 2°C (90–95% relative humidity). The active industrial tray showed the best effect on grapes and lettuce quality, as it reduced rachis dehydration and product weight loss (reduced by ≈50% in grapes after 30 days), reduced berry shatter (reduced by ≈40% in grapes after 30 days), highly maintained the physicochemical quality (soluble solid content, titratable acidity and firmness), and also reduced microbial growth (0.5–1.4 lower log units than non-active industrial tray). For nectarines, the package with the biggest active surface (large tray, 200 × 300 × 90) also showed the best-quality retention compared to smaller packages, showing nectarines within active large tray better microbial quality (0.6–1 lower log units than non-active large tray) and firmness. As expected, flow packaging of nectarines (using active trays) better controlled the product weight loss. In conclusion, active cardboard packages with greater active surface better preserved quality of grapes, nectarines and lettuce, which sensory quality was accepted after more than 30, 25, and 14 days at 2°C, respectively, contrary to non-active samples (~1 week less).

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“…An EO mix composed of carvacrol/oregano EO/cinnamon EO 70:10:20 (weight ( w ): w : w ) (EO composition analysis previously reported [ 21 ]) (Lluch Essence S.L. ; Barcelona, Spain) was prepared based on the high antimicrobial effect of these EOs, in accordance with our previous studies [ 7 , 22 ]. The EO− β CD inclusion complex was prepared using the kneading method [ 23 ].…”

Section: Methodsmentioning

confidence: 82%

Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

López−Gómez

Navarro-Martínez

Martínez−Hernández

2020

Foods

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Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems of plant products during postharvest life has not been deeply studied. The effects of an EO active paper sheet on ethylene biosynthesis and quality (and related quality-degrading enzymes) of flat peach (Prunus persica var. platycarpa) samples were studied during 5 days (continental terrestrial transport) or 26 days (long maritime transport) storage at 2 or 8 °C, both followed by commercialization simulations (4 days at 22 °C). EOs released from active packaging reduced ethylene production by 40–50%, and by up to 70% after commercialization periods. These results were correlated with lower 1-aminocyclopropanecarboxylic acid (ACC) content and ACC-oxidase activity. Physicochemical fruit quality (as indicated by soluble solids content, titratable acidity, color, and firmness) was also better preserved by EO active sheets due to enzymatic inhibition (polygalacturonase and polyphenoloxidase). Furthermore, phenolic compounds (mainly catechin and cyanidin-3 glucoside) and total antioxidant capacity were increased (by up to 30 and 70%, respectively) in EO-packaged samples after 8 °C storage and the subsequent commercialization period. Conclusively, EO active paper sheets controlled ethylene production in flat peaches, maintained fruit quality, and even increased health-promoting bioactive compounds.

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Fresh culinary herbs decontamination with essential oil vapours applied under vacuum conditions

Cited by 25 publications

References 31 publications

Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

Active Cardboard Packaging With Encapsulated Essential Oils for Enhancing the Shelf Life of Fruit and Vegetables

Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

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