Oregano (Lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes

Abstract

Pectin-OEO coatings showed antifungal effect and increased the antioxidant activity without negative effects on the sensorial acceptability of tomatoes. © 2015 Society of Chemical Industry.

Active Packaging Applications for Food

“…The half maximal inhibitory concentration (IC50) of the EOs in the film was reduced from 40.4 mg/g (carvacrol only) to 13.2 mg/g (both EOs 50:50). Knowing that the major volatile compounds of oregano EO is carvacrol, Rodriguez‐Garcia and others () evaluated the effect of oregano EO applied within pectin coatings on the inhibition of Alternaria alternata on tomatoes. The authors showed that 25.9 g/L was effective in inhibiting microbial growth.…”

An Analysis of the Published Literature on the Effects of Edible Coatings Formed by Polysaccharides and Essential Oils on Postharvest Microbial Control and Overall Quality of Fruit

“…Twelve studies used other polysaccharides or gums combined with CH, such as CS (de Aquino et al., ), hydroxypropylmethylcellulose (Sánchez‐González et al., ), and locust bean gum (Aloui et al., ), or as the only ingredient to formulate coatings, such as gum arabic (GA; Andrade et al., ; Etemadipoor, Ramezanian, Mirzaalian Dastjerdi, & Shamili, ; Maqbool et al., ), mesquite gum (Bosquez‐Molina, Jesús, Bautista‐Baños, Verde‐Calvo, & Morales‐López, ), flaxseed gum (Yousuf & Srivastava, ), pullulan (Gniewosz & Synowiec, ), pectin (Guerreiro, Gago, Faleiro, Miguel, & Antunes, ; Rodriguez‐Garcia et al., ), and sodium alginate (Guerreiro et al., ).…”

“…Twenty‐four out of the 30 selected studies used EOs for the formulation of edible coatings, such as the EO from cinnamon (Etemadipoor et al., ; Maqbool et al., ; Xing, Li et al., ; Xing et al., , ), lemongrass (Athayde et al., ; Maqbool et al., ; Oliveira et al., ; Vu et al., ; Yousuf & Srivastava, ), peppermint (de Oliveira et al., ; Guerra et al., , ; Vu et al., ), bergamot (Aloui et al., ; Cháfer et al., ; Sánchez‐González et al., ), oregano (Andrade et al., ; Barreto et al., ; dos Santos et al., ; Rodriguez‐Garcia et al., ; Vu et al., ), rosemary (Andrade et al., ), clove (Shao et al., ), thyme (Bosquez‐Molina et al., ; Cháfer et al., ), tea tree (Cháfer et al., ), Mexican lime (Bosquez‐Molina et al., ), and Lippia gracilis (Azevedo et al., ; de Aquino et al., ). Only five studies used ICs to formulate edible coatings, to cite: carvacrol (de Souza et al., ; Sun et al., ), cinnamaldehyde and trans ‐cinnamaldehyde (Sun et al., ), thymol (Gniewosz & Synowiec, ), citral and eugenol (Guerreiro et al., ), and limonene (Vu et al., ).…”

“…The studies have ordinarily used sub‐MICs of these substances/compounds to formulate the coatings (de Oliveira et al., ; de Souza et al., ; Guerra et al., , ; Oliveira et al., ). Only five studies did not perform in vitro assays to select the concentrations of EOs or ICs used to formulate the coatings (Cháfer et al., ; Etemadipoor et al., ; Perdones et al., ; Xing et al., 2011; Xing et al., ) and two studies used the same concentration in both in vitro and in situ assays (Maqbool et al., ; Rodriguez‐Garcia et al., ), which were selected considering data of previous published studies.…”

“…The selection of the amounts of polysaccharides or gums (CS, flaxseed gum, GA, hydroxypropylmethylcellulose, locust bean gum, mesquite gum, pectin, pullulan, and sodium alginate) used to formulate coatings has primarily considered the amounts of these substances capable of providing dispersions with viscosity enough to form coatings when applied on fruit (Andrade et al., ; Bosquez‐Molina et al., ; Gniewosz & Synowiec, ; Maqbool et al., ; Rodriguez‐Garcia et al., ; Yousuf & Srivastava, ).…”