Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage

Hyun, Joo-Seok; Bae, Young‐Min; Yoon, Jae‐Hyun; Lee, Sun-Young

doi:10.1016/j.foodcont.2014.11.030

Cited by 44 publications

(21 citation statements)

References 69 publications

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“…Similar results from another study showed that MAP using CO 2 gas, following treatment with a chemical such as ascorbic acid and chamomile extract, was effective in delaying the growth of total aerobic bacteria, total coliform, and yeast and mold during storage for 21 days (Son, Hyun, Lee, Lee, & Moon, ). Hyun et al () also observed that MAP using CO 2 gas was more effective in maintaining reduced levels of total mesophilic bacteria on fresh cabbage and radish sprouts during storage for 21 days, and their reduction levels were 1.55 and 2.26 log CFU/g compared to control, respectively. According to Amanatidou, Slump, Gorris, and Smid () and Conesa, Artés‐Hernández, Geysen, Nicolaï, and Artésa (), high levels of CO 2 gas combined with O 2 gas contributed to maintain sensory quality of carrots and bell peppers, inhibiting microbial spoilage and the production of compounds that promote browning.…”

Section: Resultsmentioning

confidence: 92%

“…The three different types of packaging film were labeled as Film A (180 × 280 mm, thickness 80 µm, polyethylene terephthalate, aluminum, and linear low‐density polyethylene, and oxygen permeability 23 cm 2 /m 2 ·day·atm at 23 °C, Gasung Pak Co., Gwangju‐si, Korea), Film B (200 × 290 mm, thickness 230 µm, nylon and polyethylene, CSE Co., Ansan‐si, Korea), and Film C (200 × 300 mm, thickness 50 µm and nylon, polyethylene, and linear low‐density polyethylene, Nicepack, Jung‐gu, Korea). The 100% CO 2 gas concentration was chosen on the basis of its potential antimicrobial activity, as determined from previous studies on the activities of different CO 2 gas concentrations in MAP against total mesophilic bacteria of fresh produce (Hyun, Bae, Yoon, & Lee, ; Jin & Lee, ). Air packaging involved sealing without prior elimination of the air in the bag with a vacuum packaging machine (AVS 200, CSE Any Vac, CSE Co., Siheung‐si, Korea).…”

Section: Methodsmentioning

confidence: 99%

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Effect of modified atmosphere packaging on preserving various types of fresh produce

Hyun

Lee

2017

Journal of Food Safety

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Modified atmosphere packaging (MAP) is an effective preservation method for extending the shelf‐life of various foods. This study was conducted to investigate the applicability of MAP for improving the food quality and safety of various fresh produce during refrigeration storage. Thirteen kinds of fresh produce were washed with 100 ppm chlorine and then packaged in three different types of packaging film using two different methods (air and 100% CO2 gas). Changes of the headspace gas composition, visual quality, microbial populations, and electrolyte leakage of the packaged samples were measured during storage at 4 ± 2 °C. MAP using CO2 gas resulted in lower levels of total mesophilic bacteria, Escherichia coli/coliform, and yeast/mold in the fresh produce compared than the air packaging. In particular, MAP using CO2 gas was effective at maintaining low levels of yeast and mold on grapes, soybean sprouts, and lotus roots during storage (p ≤ .05). However, the visual quality of some of the fresh produce (e.g., green vegetables) during storage was affected by MAP. Higher levels of electrolyte leakage were observed in fresh produce packaged under CO2 gas than that under air, except for grapes and lotus roots. Practical applications These results suggest that although MAP may be useful for improving the shelf‐life of some root vegetables and fruits during storage, its application would be limited for certain types of fresh produce because of quality deterioration. The result of this study could be used for developing the effective preservation method for fresh produce.

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Section: Resultsmentioning

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Effect of modified atmosphere packaging on preserving various types of fresh produce

Hyun

Lee

2017

Journal of Food Safety

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“…; Hyun et al . ). EOs in their vapour phase may be able to penetrate through the cell walls of micro‐organisms more effectively, and thereby exhibit stronger antimicrobial activity (Frankova et al .…”

Section: Introductionmentioning

confidence: 97%

“…; Hyun et al . ). Consequently, lower amounts of EOs may be required to achieve similar levels of antimicrobial activity (López et al .…”

Section: Introductionmentioning

confidence: 97%

Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-richThymus daenensisessential oil

et al. 2017

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“…Biological diseases and physical damage are reported to be the most important reasons causing significant economic losses during storage [1]. Many postharvest treatments have been used in industry to reduce the decay rate during storage and transport, including physical measures [2,3] and preservative applications [4,5].…”

Section: Introductionmentioning

confidence: 99%

Effects of Combined Heat and Preservative Treatment on Storability of Ponkan Fruit (Citrus reticulataBlanco cv. Ponkan) during Postharvest Storage

Tang

Lin

et al. 2017

Journal of Food Quality

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Heat treatment and preservative application have been widely used during postharvest storage of many fresh products, but the effect of their combination on citrus storage has rarely been investigated. In this study, the optimal heat treatment (HT) conditions and HT combined with preservative treatment were investigated for Ponkan fruit (Citrus reticulata Blanco cv. Ponkan) storage. Results indicated that HT at 55 ∘ C for 20 s can significantly reduce the decay rate of Ponkan fruit, and a combination of HT and 25% of the preservative dosage used in production of iminoctadine tris (albesilate), 2,4-dichlorophenoxyacetic acid, and imazalil significantly reduced the decay rate without affecting fruit quality. In addition, the increased fiber contents in fruit receiving the HT combined with preservative treatments may be a response preventing fungus infection and enhancing fruit storability and resistance. The above results suggested that the combination of HT and 25% of the preservative production dosage was optimal for controlling Ponkan fruit decay during storage.

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Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage

Cited by 44 publications

References 69 publications

Effect of modified atmosphere packaging on preserving various types of fresh produce

Effect of modified atmosphere packaging on preserving various types of fresh produce

Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-richThymus daenensisessential oil

Effects of Combined Heat and Preservative Treatment on Storability of Ponkan Fruit (Citrus reticulataBlanco cv. Ponkan) during Postharvest Storage

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