1
|
Jayarajan S, Sethi S, Awasthi OP, Sharma A, Bukvički D. Synergistic Influence of Melatonin-Hydrocolloid Coating on Decay and Senescence of Nectarine ( Prunus persica var. nucipersica) during Supermarket Storage Conditions. PLANTS (BASEL, SWITZERLAND) 2024; 13:822. [PMID: 38592840 PMCID: PMC10974631 DOI: 10.3390/plants13060822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 03/11/2024] [Accepted: 03/12/2024] [Indexed: 04/11/2024]
Abstract
Nectarines have remarkable nutritional value, low caloric content, and are rich in antioxidants. However, despite substantial local and global demand, their susceptibility to rapid spoilage during peak summer harvest is limited. To address this issue, the current study investigated the potential benefits of using melatonin (MLT), an antioxidant biomolecule, in combination with edible hydrocolloid coatings like carboxymethylcellulose (CMC) and gum Arabic (G.A.) on 'Snow Queen' nectarine fruits. The nectarines were treated with various combinations of coatings, including 1% and 1.5% CMC, 8% and 10% G.A., and 0.1 mM melatonin. These coated and non-coated samples were stored under standard supermarket conditions (18 ± 1 °C, 85-90% R.H.) for 16 days. The outcomes demonstrated that the most effective treatment was the combination of 1% CMC with 0.1 mM melatonin. This treatment significantly (p ≤ 0.05) reduced the rate of respiration, curbed fruit decay by approximately 95%, minimized weight loss by around 42%, and maintained approximately 39% higher levels of total phenol content and roughly 30% greater antioxidant (AOX) activity. These positive effects were accompanied by preserved firmness and overall quality attributes. Moreover, the treatment extended the shelf life to 16 days through retarding senescence and suppressing the activities of lipoxygenase (LOX) and pectin methylesterase (PME), all without compromising the functional qualities of the nectarine.
Collapse
Affiliation(s)
- Smruthi Jayarajan
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India;
- Amity Institute of Horticulture Studies & Research, Amity University, Noida 201301, India
| | - Shruti Sethi
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India;
| | - Om Prakash Awasthi
- Division of Fruits and Horticultural Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India;
| | - Abhishek Sharma
- Amity Food and Agriculture Foundation, Amity University, Noida 201303, India
| | - Danka Bukvički
- Faculty of Biology, Institute of Botany and Botanical Garden ‘Jevremovac’, University of Belgrade, Takovska 43, 11000 Belgrade, Serbia;
| |
Collapse
|
2
|
Liu L, Fisher KD, Bussey WD. Comparison of Emulsion Stabilizers: Application for the Enhancement of the Bioactivity of Lemongrass Essential Oil. Polymers (Basel) 2024; 16:415. [PMID: 38337303 DOI: 10.3390/polym16030415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 12/17/2023] [Accepted: 01/28/2024] [Indexed: 02/12/2024] Open
Abstract
Recent focus on cellulose nanomaterials, particularly biodegradable and biocompatible cellulose nanocrystals (CNCs), has prompted their use as emulsion stabilizers. CNCs, when combined with salt, demonstrate enhanced emulsion stabilization. This study explored three emulsion stabilizers: Tween 80, soybean CNCs with salt (salted CNCs), and a combination of salted CNCs with Tween 80. Soybean CNCs, derived from soybean stover, were characterized by Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Antifungal testing against Aspergillus flavus revealed increased bioactivity in all lemongrass essential oil (EO)-loaded emulsions compared to pure essential oil. In addition, all three emulsions exhibited a slight reduction in antifungal activity after 30 days of room temperature storage. The release experiment revealed that the EO-loaded nanoemulsion exhibited a slow-release profile. The nanoemulsion stabilized by salted CNCs and Tween 80 exhibited significantly lower release rates when compared to the nanoemulsion stabilized solely by Tween 80, attributed to the gel network formed by salted CNCs. The findings of this study highlight the efficacy of cellulose nanocrystals procured from soybean byproducts in conjunction with synthetic surfactants to create nanoencapsulated essential oils, resulting in improved antimicrobial efficacy and the achievement of sustained release properties.
Collapse
Affiliation(s)
- Lingling Liu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50010, USA
| | - Kaleb D Fisher
- Roy J. Carver Department of Biochemistry, Biophysics and Molecular Biology, Iowa State University, Ames, IA 50010, USA
| | - William D Bussey
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50010, USA
| |
Collapse
|
3
|
Prasad K, Akshatha H, Pradhan J, Singh SK, Udit K, Saroj N, Mukhim C, Lal MK, Tiwari RK, Ravinder K. Eco-safe composite edible coating of hydrocolloids with papaya leaf extract improves postharvest quality and shelf life of papaya fruit under ambient storage. J Food Sci 2024; 89:1114-1126. [PMID: 38161280 DOI: 10.1111/1750-3841.16885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 10/13/2023] [Accepted: 11/27/2023] [Indexed: 01/03/2024]
Abstract
Papaya postharvest management using low-temperature storage is discouraged as it is a tropical fruit. Extensive research is going on to preserve papaya quality at ambient storage using edible coatings and its composites. The present investigation examined the effects of an eco-safe composite edible coating consisting of hydrocolloid carboxymethyl cellulose (CMC) (1%), guar gum (1.5%), xanthan gum (0.3%), and Gum Arabic (10%) combined with papaya leaf extract (PLE) (1:1 ratio by volume) applied as dip treatment on "Red Lady" papaya fruit at ambient storage condition. Among all the attempted treatments, "PLE incorporated with CMC (1%)" was found to be the best, as the treated fruit exhibited the highest levels of biochemicals, whereas the lowest levels of physiological and enzymatic activity, which positively affected the shelf life. The "CMC + PLE" treatment enhanced the fruit gloss score by 70.1%, phenolics by 6.1%, ascorbic acid by 22.3%, total carotenoid content by 7.4%, and fruit predilection score by 22.0% over the control fruit. However, it lowered (controlling) the physiological loss in weight by 51.0%, decay incidence by 66.6%, and polygalacturonase and pectin methylesterase activity by 24.92% and 35.29%, respectively, over control. Moreover, this treatment exhibited the highest fruit purchase predilection score and prolonged the storage life for >3 days on the physiological loss standard basis (≤10%). This study indicates that "CMC (1%) with PLE (1:1)" composite coating application on papaya under ambient conditions might be an effective, environmentally friendly, and health-friendly way to retain the quality and extend the storage life.
Collapse
Affiliation(s)
- K Prasad
- Department of Horticulture, Tirhut College of Agriculture, Dholi, Dr. Rajendra Prasad Central Agricultural University (RPCAU), Pusa, India
| | - H Akshatha
- Department of Horticulture, Post-Graduate College of Agriculture (PGCA), Pusa, India
| | - J Pradhan
- Department of Botany and Plant Physiology, Post-Graduate College of Agriculture (PGCA), Pusa, India
| | - S K Singh
- Department of Plant Pathology, Post-Graduate College of Agriculture (PGCA), Pusa, India
| | - K Udit
- Department of Horticulture, Post-Graduate College of Agriculture (PGCA), Pusa, India
| | - N Saroj
- Department of Horticulture, Post-Graduate College of Agriculture (PGCA), Pusa, India
| | - C Mukhim
- Department of Horticulture, Tirhut College of Agriculture, Dholi, Dr. Rajendra Prasad Central Agricultural University (RPCAU), Pusa, India
| | - M K Lal
- Division of Plant Protection, ICAR-Central Potatao Research Institute, Shimla, India
| | - R K Tiwari
- Division of Plant Protection, ICAR-Central Potatao Research Institute, Shimla, India
| | - K Ravinder
- Division of Plant Protection, ICAR-Central Potatao Research Institute, Shimla, India
| |
Collapse
|
4
|
You Y, Zhou Y, Duan X, Mao X, Li Y. Research progress on the application of different preservation methods for controlling fungi and toxins in fruit and vegetable. Crit Rev Food Sci Nutr 2023; 63:12441-12452. [PMID: 35866524 DOI: 10.1080/10408398.2022.2101982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruits and vegetables are susceptible to fungal infections during picking, transportation, storage and processing, which have a high potential to produce toxins. Fungi and toxins can cause acute or chronic poisoning after entering the body. In the field of fruit and vegetable preservation, technologies such as temperature control, modified atmosphere, irradiation, application of natural or chemical preservatives, and edible films are commonly used. In practical applications, according to the types, physiological differences and actual needs of fruits and vegetables, suitable preservation methods can be selected to achieve the effect of preservation and control of fungi and toxins. The starting point of fresh-keeping technology is to delay post-harvest senescence of fruits and vegetables, inhibit the respiratory intensity, and control the reproduction of microorganisms, which is important to control the reproduction of fungi and the production of toxins. From the three directions of physical, chemical and biological means, the article analyses and explores the effects of different external factors on the production of toxins and the effects of different preservation techniques on fungal growth and toxin production in fruits and vegetables, in order to provide new ideas for the preservation of fruits and vegetables and the control of harmful substances in food.
Collapse
Affiliation(s)
- Yanli You
- Yantai University, Yantai, Shandong, People's Republic of China
| | - Yunna Zhou
- Yantai University, Yantai, Shandong, People's Republic of China
| | - Xuewu Duan
- Department of South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, Guangdong, People's Republic of China
| | - Xin Mao
- Yantai University, Yantai, Shandong, People's Republic of China
| | - Yanshen Li
- Yantai University, Yantai, Shandong, People's Republic of China
| |
Collapse
|
5
|
Liu L, Fisher KD, Friest MA, Gerard G. Characterization and Antifungal Activity of Lemongrass Essential Oil-Loaded Nanoemulsion Stabilized by Carboxylated Cellulose Nanofibrils and Surfactant. Polymers (Basel) 2023; 15:3946. [PMID: 37835998 PMCID: PMC10575251 DOI: 10.3390/polym15193946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/25/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Nanocellulose is an emerging green, biodegradable and biocompatible nanomaterial with negligible toxicities. In this study, a carboxylated nanocellulose (i.e., 2,2,6,6-tetramethylpiperidin-1-oxyl (TEMPO)-oxidized cellulose nanofibril (TEMPO-CNF)) was prepared from corn stover and characterized by X-ray diffraction (XRD), Fourier Transform Infrared Spectroscopy (FTIR) and differential scanning calorimetry (DSC)/thermogravimetric analysis (TGA). Corn stover-derived TEMPO-CNF was explored as an emulsion co-stabilizer together with Tween 80 for lemongrass essential oil-loaded emulsions. Droplet size, phase behavior and thermodynamic stability of oil-in-water emulsions stabilized by Tween 80 and TEMPO-CNF were investigated. The optimal nanoemulsion stabilized by this binary stabilizer could achieve a mean particle size of 19 nm, and it did not form any phase separation against centrifugal forces, freeze-thaw cycles and at least 30 days of room temperature storage. The nanoencapsulated essential oil had better inhibition activity against the mycelial growth of Aspergillus flavus than pure essential oil. Results from this study demonstrate the potential of using agricultural byproduct-derived nanomaterial as nanoemulsion stabilizers for essential oils with good emulsion thermodynamic stability as well as enhanced antifungal activities.
Collapse
Affiliation(s)
- Lingling Liu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50010, USA
| | - Kaleb D. Fisher
- Roy J. Carver Department of Biochemistry, Biophysics and Molecular Biology, Iowa State University, Ames, IA 50010, USA
| | - Mason A. Friest
- Department of Mechanical Engineering, Iowa State University, Ames, IA 50010, USA;
| | - Gina Gerard
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50010, USA
| |
Collapse
|
6
|
Ben Miri Y, Nouasri A, Benabdallah A, Benslama A, Tacer-Caba Z, Laassami A, Djenane D, Simal-Gandara J. Antifungal effects of selected menthol and eugenol in vapors on green coffee beans during long-term storage. Heliyon 2023; 9:e18138. [PMID: 37496903 PMCID: PMC10366420 DOI: 10.1016/j.heliyon.2023.e18138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 07/01/2023] [Accepted: 07/09/2023] [Indexed: 07/28/2023] Open
Abstract
Nowadays, coffee (Coffea Arabica L.) is among the most significant agricultural products of the world and drinking coffee has become one of the most popular habits in the world. The main contamination of stored coffee beans is related with the mycotoxin produced by the toxigenic fungi belonging the genus Aspergillus. Fungal infection followed by mycotoxin biosynthesis in coffee results in notable financial losses. subsequent mycotoxin biosynthesis in coffee leads to major economic losses. Complications ranging from mild to severe can be caused by the mycotoxins produced by this genus. The aim of this investigation was to determine the effect of menthol and eugenol on Aspergillus parasiticus (CBS 100926T) growth, spore germination, and their potential use as green coffee beans preservative during long-term storage (12 months). The minimum inhibitory concentrations (MICs) values of the menthol and eugenol were recorded to completely inhibit the growth of A. parasiticus in 400 μg/ml and 300 μg/ml, respectively. Both reduced spore germination by 9.33% and 5.66% at 300 μg/ml and 200 μg/ml, respectively. They showed efficacy in fumigated green coffee beans sample during the storage for up to 12 months providing an increase in the protection level of 62.5% for menthol and 73.21% for eugenol against the A. parasiticus contamination. This suggests that menthol and eugenol could be used as good alternatives for decreasing the deteriorations due to the fungal infections in green coffee beans during long-term storage.
Collapse
Affiliation(s)
- Yamina Ben Miri
- Department of Biochemistry and Microbiology, Mohamed Boudiaf University, BP 166 M'sila 28000, M'sila, Algeria
- Food Quality and Safety Research Laboratory, Department of Food Sciences. Mouloud Mammeri University; BP, 17. 15000, Tizi-Ouzou, Algeria
| | - Ahmed Nouasri
- Laboratory of Bioactive Products and Biomass Valorization Research. ENS Kouba, BP92, Kouba, Algiers, Algeria
| | - Amina Benabdallah
- Laboratory on Biodiversity and Ecosystem Pollution, Faculty of Life and Nature Sciences. University Chadli Bendjedid, El-Tarf, 36000, Algeria
| | - Abderrahim Benslama
- Department of Biochemistry and Microbiology, Mohamed Boudiaf University, BP 166 M'sila 28000, M'sila, Algeria
| | - Zeynep Tacer-Caba
- Department of Molecular Biology and Genetics, Bahcesehir University, Besiktas, Istanbul, Turkey
| | - Affaf Laassami
- Microbial Systems Biology Laboratory (LBSM); ENS Kouba, BP92, Kouba, Algiers, Algeria
| | - Djamel Djenane
- Food Quality and Safety Research Laboratory, Department of Food Sciences. Mouloud Mammeri University; BP, 17. 15000, Tizi-Ouzou, Algeria
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, E32004 Ourense, Spain
| |
Collapse
|
7
|
Caicedo Chacon WD, Verruck S, Monteiro AR, Valencia GA. The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review. Food Res Int 2023; 168:112728. [PMID: 37120194 DOI: 10.1016/j.foodres.2023.112728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 04/03/2023]
Abstract
The anti-solvent precipitation method has been investigated to produce biopolymeric nanoparticles in recent years. Biopolymeric nanoparticles have better water solubility and stability when compared with unmodified biopolymers. This review article focuses on the analysis of the state of the art available in the last ten years about the production mechanism and biopolymer type, as well as the used of these nanomaterials to encapsulate biological compounds, and the potential applications of biopolymeric nanoparticles in food sector. The revised literature revealed the importance to understand the anti-solvent precipitation mechanism since biopolymer and solvent types, as well as anti-solvent and surfactants used, can alter the biopolymeric nanoparticles properties. In general, these nanoparticles have been produced using polysaccharides and proteins as biopolymers, especially starch, chitosan and zein. Finally, it was identified that those biopolymers produced by anti-solvent precipitation were used to stabilize essential oils, plant extracts, pigments, and nutraceutical compounds, promoting their application in functional foods.
Collapse
|
8
|
Das S, Chaudhari AK, Singh VK, Dwivedy AK, Dubey NK. Chitosan based encapsulation of Valeriana officinalis essential oil as edible coating for inhibition of fungi and aflatoxin B 1 contamination, nutritional quality improvement, and shelf life extension of Citrus sinensis fruits. Int J Biol Macromol 2023; 233:123565. [PMID: 36740131 DOI: 10.1016/j.ijbiomac.2023.123565] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/05/2023]
Abstract
In this study, a novel chitosan nanoemulsion coating embedded with Valeriana officinalis essential oil (Ne-VOEO) was synthesized in order to improve the postharvest quality of Citrus sinensis fruits against infesting fungi, and aflatoxin B1 (AFB1) mediated nutritional deterioration. The developed nanoemulsion was characterized through SEM, FTIR, XRD, and DLS analyses. The nanoemulsion showed controlled delivery of VOEO responsible for effective inhibition of Aspergillus flavus, A. niger, A. versicolor, Penicillium italicum, and Fusarium oxysporum growth at 6.5, 5.0, 4.0, 5.5, and 3.5 μL/mL, respectively and AFB1 production at 5.0 μL/mL. The biochemical and molecular mechanism of aflatoxigenic A. flavus inhibition, and AFB1 diminution was associated with impairment in ergosterol biosynthesis, methylglyoxal production, and stereo-spatial binding of valerianol in the cavity of Ver-1 protein. During in vivo investigation, Ne-VOEO coating potentially restrained the weight loss, and respiratory rate of C. sinensis fruits with delayed degradation of soluble solids, titrable acidity, pH, and phenolic contents along with maintenance of SOD, CAT, APX activities (p < 0.05) and sensory attributes under specific storage conditions. Based on overall findings, Ne-VOEO nanoemulsion could be recommended as green, and smart antifungal coating agent in prolonging the shelf-life of stored fruits with enhanced AFB1 mitigation.
Collapse
Affiliation(s)
- Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, 713104, West Bengal, India.
| | - Anand Kumar Chaudhari
- Department of Botany, Government Girls' P.G. College, Ghazipur 233001, Uttar Pradesh, India
| | - Vipin Kumar Singh
- Department of Botany, K. S. Saket P. G. College, Ayodhya 224123, Uttar Pradesh, India
| | - Abhishek Kumar Dwivedy
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
| |
Collapse
|
9
|
Ben Miri Y, Benabdallah A, Taoudiat A, Mahdid M, Djenane D, Tacer-Caba Z, Topkaya C, Simal-Gandara J. Potential of essential oils for protection of Couscous against Aspergillus flavus and aflatoxin B1 contamination. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
10
|
Effect of Thymus vulgaris Essential Oil-Loaded Nanostructured Lipid Carriers in Alginate-Based Edible Coating on the Postharvest Quality of Tangerine Fruit. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02914-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
11
|
Ji M, Li J, Fan L. Synergistic effect of oregano essential oil fumigation combined with infrared heating on the inactivation of Aspergillus flavus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
12
|
Prasad K, Sharma RR, Asrey R, Sethi S, Srivastav M, Singh D, Arora A. Hydrocolloid edible coatings extend shelf life, reduce postharvest decay, and maintain keeping quality of mango fruits (Mangifera indica L.) under ambient storage. J Food Biochem 2022; 46:e14481. [PMID: 36226773 DOI: 10.1111/jfbc.14481] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/29/2022] [Accepted: 09/29/2022] [Indexed: 01/14/2023]
Abstract
Mango fruit exhibit high postharvest losses due to physiological, biochemical, and pathological deterioration during storage. Edible coatings such as hydrocolloids (HC) bear promising potential for fruit quality preservation at ambient storage due to its triple action (physiological, biochemical and pathological) on fruit and thus widely researched in recent years. This study demonstrates the influence of health and eco-safe hydrocolloid edible coatings such as "Carboxymethyl cellulose" (CMC) (1%), "Guar gum" (1.5%), "Gum Arabica" (10%), and "Xanthan gum" (0.3%) as dip treatment to enhance the postharvest quality and storage life of mangoes at ambient storage (25 ± 4°C and 65 ± 5% RH). "Xanthan gum" (0.3%) treatment exhibited the highest efficacy in reducing the decay loss by more than threefold and physiological loss by twofold over control fruit. It lowered the physiological and fruit softening enzyme activities (PG, PME, and LOX), while maintaining the biochemicals. Moreover, it maintained both internal as well as external (consumer preference) quality of fruit and extended 6 days shelf life on the physiological loss standard basis (≤10%) than that of the control. The results recommend the application of "Xanthan gum" (0.3%) as an efficacious ecological, sustainable, and health-friendly surface edible coating for quality preservation and storage period extension of mango fruit under ambient storage. PRACTICAL APPLICATIONS: The selected hydrocolloid edible coatings dip treatment showed promising potential in controlling the physiological, biochemical, and pathological deterioration of mango fruit stored under ambient condition. The selected treatments extended the shelf life without diminishing fruit quality. However, among the attempted HC treatments, the "Xanthan gum" (0.3%) (XG) coating displayed the excellent results. It added the storage life of mango fruit by 6 days over the control. XG treated fruit displayed the excellent results in terms of storage period extension, quality retention, consumer preference, and control over the fruit decay and softening enzymes activities. Postharvest preservation of mango fruit using HC is nonchemical, cost-effective approach which is GRAS (generally recognized as safe), health, and eco safe.
Collapse
Affiliation(s)
- Killi Prasad
- Department of Horticulture, Tirhut College of Agriculture, Dr. Rajendra Prasad Central Agricultural University, Pusa, Bihar, India
| | - Ram Roshan Sharma
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Ram Asrey
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Shruti Sethi
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Manish Srivastav
- Division of Fruits and Horticultural Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Dinesh Singh
- Division of Plant Pathology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Ajay Arora
- Division of Plant Physiology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| |
Collapse
|
13
|
|
14
|
Altay Ö, Köprüalan Ö, İlter I, Koç M, Ertekin FK, Jafari SM. Spray drying encapsulation of essential oils; process efficiency, formulation strategies, and applications. Crit Rev Food Sci Nutr 2022; 64:1139-1157. [PMID: 36004620 DOI: 10.1080/10408398.2022.2113364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Essential oils (EOs) have many beneficial qualities, including antimicrobial, antioxidant, antiviral, and antifungal activities, along with good aroma, which have played a significant role in pharmaceutical, textile, and food industries. However, their high volatility and sensibility to external factors, as well as susceptibility to deterioration caused by environmental and storage conditions, or even common processing, and consequently limited water solubility, makes it difficult to incorporate them into aqueous food matrices and limits their industrial application. Spray-drying encapsulation has been proposed as a solution and a challenging research field to retard oil oxidation, extend EO's shelf life, improve their physicochemical stability, achieve controlled release, suggest novel uses, and therefore boost their added value. The objective of this review is to discuss various used wall materials, infeed emulsion properties, the main formulation and process variables affecting the physicochemical properties and release characteristics of the EOs-loaded particles obtained by spray-drying, the stability of EOs during storage, and the applications of encapsulated EOs powders in foods and nutrition, pharmaceuticals, and textile industries. The current review also summarizes recent advances in spray drying approaches for improving encapsulation efficiency, flavor retention, controlled release, and applicability of encapsulated EOs, thereby expanding their use and functionalities.
Collapse
Affiliation(s)
- Özgül Altay
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
| | - Özgün Köprüalan
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
| | - Işıl İlter
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
- Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Manisa, Türkiye
| | - Mehmet Koç
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Aydın, Türkiye
| | - Figen Kaymak Ertekin
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| |
Collapse
|
15
|
Ji M, Li J, Fan L. Study on the antifungal effect and mechanism of oregano essential oil fumigation against
Aspergillus flavus. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mengmeng Ji
- State Key laboratory of Food Science & Technology Jiangnan University Wuxi Jiangsu China
- School of Food Science and Technology Jiangnan University, 1800 Lihu Avenue Wuxi Jiangsu China
| | - Jinwei Li
- State Key laboratory of Food Science & Technology Jiangnan University Wuxi Jiangsu China
- School of Food Science and Technology Jiangnan University, 1800 Lihu Avenue Wuxi Jiangsu China
| | - Liuping Fan
- State Key laboratory of Food Science & Technology Jiangnan University Wuxi Jiangsu China
- School of Food Science and Technology Jiangnan University, 1800 Lihu Avenue Wuxi Jiangsu China
| |
Collapse
|
16
|
Janowicz M, Rybak K, Ciurzyńska A, Galus S. Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Monika Janowicz
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
| | - Katarzyna Rybak
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
| | - Agnieszka Ciurzyńska
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
| | - Sabina Galus
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
| |
Collapse
|
17
|
Baghi F, Gharsallaoui A, Dumas E, Ghnimi S. Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation. Foods 2022; 11:foods11050760. [PMID: 35267394 PMCID: PMC8909076 DOI: 10.3390/foods11050760] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/01/2022] [Accepted: 03/03/2022] [Indexed: 12/04/2022] Open
Abstract
Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as “biodegradable packaging”, “active packaging”, and “bioactive packaging” currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.
Collapse
Affiliation(s)
- Fatemeh Baghi
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
- Institut Supérieur d’Agriculture et Agroalimentaire Rhône-Alpes (ISARA), 23 Rue Jean Baldassini, CEDEX 07, 69364 Lyon, France
| | - Adem Gharsallaoui
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
| | - Emilie Dumas
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
| | - Sami Ghnimi
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
- Institut Supérieur d’Agriculture et Agroalimentaire Rhône-Alpes (ISARA), 23 Rue Jean Baldassini, CEDEX 07, 69364 Lyon, France
- Correspondence: or ; Tel.: +33-(0)4-27-85-86-70
| |
Collapse
|
18
|
Saengwong-Ngam R, Koomhin P, Songsamoe S, Matan N, Matan N. Combined effects of tangerine oil vapour mixed with banana flavour to enhance the quality and flavour of 'Hom Thong' bananas and evaluating consumer acceptance and responses using electroencephalography (EEG). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:968-978. [PMID: 35153323 PMCID: PMC8814102 DOI: 10.1007/s13197-021-05100-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/30/2021] [Accepted: 04/07/2021] [Indexed: 11/30/2022]
Abstract
The objectives of this study were to investigate the effect of tangerine oil (TO) at 25, 50 and 75 µL mixed with banana flavour (BF) at 25, 50 and 75 µL to protect the quality and enhance the flavour of bananas. Then, 25 µL TO + BF 50 µL were selected for studying the quality of bananas stored at 13 °C ± 2 °C for 7 days, and was used to test consumer brain responses using an electroencephalography (EEG). Results showed that mould grew and decomposition occurred in 10 and 50% of the 25 µL TO + 50 µL BF mixture and control, respectively, after 7 days. Furthermore, this ratio increased ripening by having higher L*, b*, firmness and total soluble solid than the control (p < 0.05), whereas titratable acidity and pH were maintained (p > 0.05). The EEG demonstrated that consumption of TO-treated banana could increase brain alertness using stimulating the beta wave activity on banana stimulations for human brain. Limonene, one of the main components of TO, was found in the flesh of treated banana after storage for 4 weeks and possibly interacted with other components to improve antifungal activity and brain response.
Collapse
Affiliation(s)
- Ravinun Saengwong-Ngam
- Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160 Thailand ,Research Center of Excellence in Innovation of Essential Oil, Walailak University, Nakhon Si Thammarat, 80160 Thailand
| | - Phanit Koomhin
- School of Medicine, Walailak University, Nakhon Si Thammarat, 80160 Thailand ,Research Center of Excellence in Innovation of Essential Oil, Walailak University, Nakhon Si Thammarat, 80160 Thailand
| | - Sumethee Songsamoe
- Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160 Thailand ,Research Center of Excellence in Innovation of Essential Oil, Walailak University, Nakhon Si Thammarat, 80160 Thailand
| | - Nirundorn Matan
- School of Engineering and Technology, Walailak University, Nakhon Si Thammarat, 80160 Thailand
| | - Narumol Matan
- Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160 Thailand ,Research Center of Excellence in Innovation of Essential Oil, Walailak University, Nakhon Si Thammarat, 80160 Thailand
| |
Collapse
|
19
|
Marzano M, Borbone N, Amato F, Oliviero G, Fucile P, Russo T, Sannino F. 3D Chitosan-Gallic Acid Complexes: Assessment of the Chemical and Biological Properties. Gels 2022; 8:gels8020124. [PMID: 35200505 PMCID: PMC8872007 DOI: 10.3390/gels8020124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/02/2022] [Accepted: 02/08/2022] [Indexed: 02/02/2023] Open
Abstract
Three-dimensional chitosan-gallic acid complexes were proposed and prepared for the first time by a simple adsorption process of gallic acid (GA) on three-dimensional chitosan structures (3D chitosan). Highly porous 3D devices facilitate a high GA load, up to 2015 mmol/kg at pH 4.0. The preservation of the redox state of GA released from 3D chitosan was confirmed by spectroscopic analyses. The antioxidant activity of 3D chitosan-GA complexes was assessed using the DPPH radical scavenging assay and was found to be dramatically higher than that of free chitosan. The mechanical property of 3D chitosan–GA complexes was also evaluated using a compression test. Finally, 3D chitosan–GA complexes showed a significant antimicrobial capacity against E. coli and S. aureus, selected, respectively, as a model strain for Gram-negative and Gram-positive bacteria. Our study demonstrated a new, simple, and eco-friendly approach to prepare functional chitosan-based complexes for nutraceutical, cosmeceutical, and pharmaceutical applications.
Collapse
Affiliation(s)
- Maria Marzano
- Institute of Applied Sciences and Intelligent Systems Unit of Naples, National Research Council, Via Pietro Castellino 111, 80131 Naples, Italy;
| | - Nicola Borbone
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy;
- ISBE-IT, University of Naples Federico II, 80138 Naples, Italy;
| | - Felice Amato
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Via Sergio Pansini 5, 80131 Naples, Italy;
- CEINGE-Biotecnologie Avanzate, Via Gaetano Salvatore 486, 80131 Naples, Italy
| | - Giorgia Oliviero
- ISBE-IT, University of Naples Federico II, 80138 Naples, Italy;
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Via Sergio Pansini 5, 80131 Naples, Italy;
| | - Pierpaolo Fucile
- Department of Advanced Biomedical Sciences, University of Naples Federico II, Via Sergio Pansini 5, 80131 Naples, Italy;
| | - Teresa Russo
- Institute of Polymers, Composites and Biomaterials, National Research Council, Viale J. F. Kennedy 54, Pad. 20 Mostra d’Oltremare, 80125 Naples, Italy;
| | - Filomena Sannino
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Naples, Italy
- Correspondence:
| |
Collapse
|
20
|
Jafarzadeh S, Hadidi M, Forough M, Nafchi AM, Mousavi Khaneghah A. The control of fungi and mycotoxins by food active packaging: a review. Crit Rev Food Sci Nutr 2022; 63:6393-6411. [PMID: 35089844 DOI: 10.1080/10408398.2022.2031099] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Conventionally used petrochemical-based plastics are poorly degradable and cause severe environmental pollution. Alternatively, biopolymers (e.g., polysaccharides, proteins, lipids, and their blends) are biodegradable and environment-friendly, and thus their use in packaging technologies has been on the rise. Spoilage of food by mycotoxigenic fungi poses a severe threat to human and animal health. Hence, because of the adverse effects of synthetic preservatives, active packaging as an effective technique for controlling and decontaminating fungi and related mycotoxins has attracted considerable interest. The current review aims to provide an overview of the prevention of fungi and mycotoxins through active packaging. The impact of different additives on the antifungal and anti-mycotoxigenic functionality of packaging incorporating active films/coatings is also investigated. In addition, active packaging applications to control and decontaminate common fungi and mycotoxins in bakery products, cereal grains, fruits, nuts, and dairy products are also introduced. The results of recent studies have confirmed that biopolymer films and coatings incorporating antimicrobial agents provide great potential for controlling common fungi and mycotoxins and enhancing food quality and safety.
Collapse
Affiliation(s)
- Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, Çankaya, Ankara, Turkey
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| |
Collapse
|
21
|
Ayón Reyna LE, Uriarte Gastelum YG, Camacho Díaz BH, Tapia Maruri D, López López ME, López Velázquez JG, Vega García MO. Antifungal Activity of a Chitosan and Mint Essential Oil Coating on the Development of Colletotrichum Gloeosporioides in Papaya Using Macroscopic and Microscopic Analysis. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02764-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
22
|
Radi M, Ahmadi H, Amiri S. Effect of Cinnamon Essential Oil-Loaded Nanostructured Lipid Carriers (NLC) Against Penicillium Citrinum and Penicillium Expansum Involved in Tangerine Decay. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02737-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
23
|
Fan N, Wang X, Sun J, Lv X, Gu J, Zhao C, Wang D. Effects of konjac glucomannan/pomegranate peel extract composite coating on the quality and nutritional properties of fresh-cut kiwifruit and green bell pepper. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:228-238. [PMID: 35068567 PMCID: PMC8758865 DOI: 10.1007/s13197-021-05006-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/15/2021] [Accepted: 01/26/2021] [Indexed: 01/03/2023]
Abstract
The effects of an edible coating, based on konjac glucomannan (KG) incorporated with pomegranate peel extracts (PE), on the physicochemical and nutritional properties of fresh-cut kiwifruit and green bell pepper during storage were investigated. The optimal extract time (40.6 min), temperature (54.5 °C), and ultrasound power (255.5 W) with response surface method, provided a high total antioxidant activity (TAA) of (92.31 ± 1.43)%. Fresh-cut kiwifruit and green bell pepper were coated by dipping using five treatments (distilled water, ascorbic acid, KG, PE, KG + PE), packed into polymeric film and stored for 8 days at 10 °C. Distilled water treatment was used as control. KG + PE treatment resulted in the highest total soluble solid and titratable acidity in fresh-cut kiwifruit, while the maximum firmness in fresh-cut green bell pepper. The weight loss was both effectively decreased in samples treated with KG or KG + PE. All samples treated with KG + PE had significantly higher contents of chlorophyll, ascorbic acid, total phenolic and TAA than others. Moreover, the KG + PE group had the lowest counts of microorganisms in all samples. KG coating incorporated with PE was proved to be efficient in maintaining the physico-chemical and nutritional properties of fresh-cut kiwifruit and green bell pepper during low temperature storage compared with control. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05006-7.
Collapse
Affiliation(s)
- Na Fan
- College of Life Science, Northwest University, Xi’an, 710069 People’s Republic of China ,College of Healthy Management, Shangluo University, Shangluo, 726000 People’s Republic of China
| | - Xian Wang
- College of Food Science and Engineering, Northwest University, Xi’an, 710069 People’s Republic of China
| | - Jingyao Sun
- College of Food Science and Engineering, Northwest University, Xi’an, 710069 People’s Republic of China
| | - Xingang Lv
- College of Food Science and Engineering, Northwest University, Xi’an, 710069 People’s Republic of China
| | - Jiao Gu
- College of Healthy Management, Shangluo University, Shangluo, 726000 People’s Republic of China
| | - Chunfang Zhao
- College of Healthy Management, Shangluo University, Shangluo, 726000 People’s Republic of China
| | - Danping Wang
- College of Healthy Management, Shangluo University, Shangluo, 726000 People’s Republic of China
| |
Collapse
|
24
|
Sheikh M, Mehnaz S, Sadiq MB. Prevalence of fungi in fresh tomatoes and their control by chitosan and sweet orange (Citrus sinensis) peel essential oil coating. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6248-6257. [PMID: 33937995 DOI: 10.1002/jsfa.11291] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 03/23/2021] [Accepted: 05/03/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Fungal contamination is a major cause of food spoilage. There is an urgent need to find and characterize natural preservatives. This study evaluates the prevalence of fungi in tomatoes and their control by using essential oil (EO) from sweet orange peel. Essential oils were extracted from dried and fresh sweet orange peels by using n-hexane and ethanol as extraction solvents. Fourier transform infrared spectroscopy (FTIR) and gas chromatography-mass spectrometry (GC-MS) analyses were performed to identify the chemical composition of the EO. A combination of chitosan (CS) and EO was used to control the fungal decay of tomatoes inoculated with Aspergillus niger and Penicillium citrinum. RESULTS Tomatoes obtained from local markets and supermarkets showed a high prevalence of Aspergillus and Penicillium spp. Essential oils extracted by ethanol from dried peels showed complete inhibition of A. niger and P. citrinum and hyphal degradation at a minimum inhibitory concentration (MIC) of 100 μL mL-1 . The combination of EO with chitosan (2%) as a coating, effectively controlled the fungal decay of tomatoes until the eighth day of storage at 25 °C. CONCLUSION Due to their edible nature, and their antifungal and preservative potential, EO- and CS-based coatings can be used to extend the shelf life of tomatoes and other agriculture commodities. Essential oil- and CS-based coating can be used as alternative to synthetic preservatives, which are associated with various health hazards. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Mehrunisa Sheikh
- School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - Samina Mehnaz
- School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - Muhammad Bilal Sadiq
- School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
| |
Collapse
|
25
|
Kringel DH, Lang GH, Dias ÁRG, Gandra EA, Valente Gandra TK, da Rosa Zavareze E. Impact of encapsulated orange essential oil with β-cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5599-5607. [PMID: 33709436 DOI: 10.1002/jsfa.11211] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 02/09/2021] [Accepted: 03/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The majority of studies with essential oils in foods focus mainly on improving the shelf life of products; however, the present study goes further and demonstrates not only the effect of essential oil on conservation properties, but also the effect of free and encapsulated orange essential oil (OEO) on the technological, sensorial and digestibility properties of bakery products. RESULTS OEO was encapsulated into β-cyclodextrin (β-CD) by inclusion complex formation (β-CD/OEO 97.4% of encapsulation efficiency). OEO demonstrated in vitro antifungal activity against Aspergillus flavus (inhibition zone of 11.33 mm on mycelial growth). In situ antifungal activity against A. flavus confirmed that free OEO can effectively delay the fungal growth, unlike encapsulated OEO. Regarding texture profile and starch digestibility: cake with β-CD/OEO showed lower hardness (31.64 N) and lower starch digestibility (69.10%) than cake with free OEO (44.30 N; 82.10%, respectively) and the addition of OEO (both free and encapsulated) decreased the adhesiveness of the cakes. Cake with free OEO showed a higher intensity of orange aroma, being preferred by 60% of panelists, whereas cake with β-CD/OEO presented a very slight orange taste and aroma. CONCLUSION The encapsulation of OEO into β-CD improved the crumb texture of cakes and promoted a lower starch digestibility in the cakes. On the other hand, the encapsulation process was not effective under the conditions tested (OEO concentration and baking temperatures), compromising the action of the OEO as a natural flavoring and preservative agent. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Gustavo Heinrich Lang
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | | | - Eliezer Avila Gandra
- Laboratory of Food Science and Molecular Biology, Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
| | | | | |
Collapse
|
26
|
Punia Bangar S, Chaudhary V, Thakur N, Kajla P, Kumar M, Trif M. Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review. Foods 2021; 10:2282. [PMID: 34681331 PMCID: PMC8534497 DOI: 10.3390/foods10102282] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/11/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.
Collapse
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29631, USA
| | - Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125001, India
| | - Neha Thakur
- Department of Livestock Product Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125001, India;
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India;
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR–Central Institute for Research on Cotton 10 Technology, Mumbai 400019, India;
| | - Monica Trif
- CENCIRA Agrofood Research and Innovation Centre, Research and Development Department, Ion Meșter, 6, 400650 Cluj-Napoca, Romania
| |
Collapse
|
27
|
Sarraf M, Jemni M, Kahramanoğlu I, Artés F, Shahkoomahally S, Namsi A, Ihtisham M, Brestic M, Mohammadi M, Rastogi A. Commercial techniques for preserving date palm ( Phoenix dactylifera) fruit quality and safety: A review. Saudi J Biol Sci 2021; 28:4408-4420. [PMID: 34354425 PMCID: PMC8324939 DOI: 10.1016/j.sjbs.2021.04.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 04/11/2021] [Accepted: 04/12/2021] [Indexed: 11/16/2022] Open
Abstract
The popularity of date palm (Phoenix dactylifera) fruit is increasing, therefore the demand for high-quality date palm fruit with less or no chemical treatment is the topic of interest for date producers and consumers. The quality of date palm fruit is much dependent on its postharvest handling and processing. For preventing the degradation and maintenance of the high quality of dates during the storage an appropriate harvest and post-harvest processes are required. The process should control the biotic and abiotic factors like insects, fungus, temperature, as well as handling and processing of dates. Therefore, in this work, we reviewed the literature related to the protection of date fruits during their post-harvest life. The commercially viable advance and updated techniques that can be used to avoid storage losses and problems while keeping fruit quality (nutritional, color, flavor, and texture) and microbial safety under optimal conditions are discussed.
Collapse
Affiliation(s)
- Mohammad Sarraf
- Department of Horticulture Science, Shiraz Branch, Islamic Azad University, Shiraz 71987-74731, Iran
| | - Monia Jemni
- Regional Research Center in Oasis Agriculture of Degache, Tunisia
| | - Ibrahim Kahramanoğlu
- European University of Lefke, Faculty of Agricultural Sciences and Technologies, Gemikonagi, via Mersin 10, 99780 Northern Cyprus, Turkey
| | - Francisco Artés
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, UPCT, Campus Muralla del Mar, Cartagena, Murcia, Spain
| | - Shirin Shahkoomahally
- Department of Horticultural Science, University of Florida, Gainesville, FL 32611, USA
| | - Ahmad Namsi
- Regional Research Center in Oasis Agriculture of Degache, Tunisia
| | - Muhammad Ihtisham
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Marian Brestic
- Department of Plant Physiology, Slovak University of Agriculture, A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Mostafa Mohammadi
- Young Researchers and Elite Club, Bushehr Branch, Islamic Azad University, Bushehr, Iran
| | - Anshu Rastogi
- Laboratory of Bioclimatology, Department of Ecology and Environmental Protection, Poznan University of Life Sciences, Piątkowska 94, 60-649 Poznan, Poland
| |
Collapse
|
28
|
Sivakumar D, Tuna Gunes N, Romanazzi G. A Comprehensive Review on the Impact of Edible Coatings, Essential Oils, and Their Nano Formulations on Postharvest Decay Anthracnose of Avocados, Mangoes, and Papayas. Front Microbiol 2021; 12:711092. [PMID: 34394060 PMCID: PMC8360855 DOI: 10.3389/fmicb.2021.711092] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Accepted: 07/07/2021] [Indexed: 11/13/2022] Open
Abstract
Subtropical fruit such as avocados (Persea americana), mangoes (Mangifera indica L.), and papayas (Carica papaya L.) are economically important in international trade and predominantly exported to European destinations. These fruits are highly consumed due to their health benefits. However, due to long-distance shipping and the time required to reach the retail department stores, postharvest losses, due to postharvest decay occurring during the supply chain, affect the fruit quality on arrival at the long-distance distribution points. Currently, the use of synthetic fungicide, Prochloraz®, is used at the packing line to reduce postharvest decay and retain the overall quality of mangoes and avocados. Due to the ban imposed on the use of synthetic fungicides on fresh fruit, several studies have focused on the development of alternative technologies to retain the overall quality during marketing. Among the developed alternative technologies for commercial adoption is the use of edible coatings, such as chitosan biocontrol agents and essential oil vapors. The objective of this review is to summarize and analyze the recent advances and trends in the use of these alternative postharvest treatments on anthracnose decay in avocados, mangoes, and papayas.
Collapse
Affiliation(s)
- Dharini Sivakumar
- Phytochemical Food Network, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
| | - Nurdan Tuna Gunes
- Department of Horticulture, Faculty of Agriculture, Ankara University, Ankara, Turkey
| | - Gianfranco Romanazzi
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Ancona, Italy
| |
Collapse
|
29
|
Li B, Wang X, Gao X, Mei J, Xie J. Effect of Active Coatings Containing Lippa citriodora Kunth. Essential Oil on Bacterial Diversity and Myofibrillar Proteins Degradation in Refrigerated Large Yellow Croaker. Polymers (Basel) 2021; 13:polym13111787. [PMID: 34071698 PMCID: PMC8198210 DOI: 10.3390/polym13111787] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 05/21/2021] [Accepted: 05/26/2021] [Indexed: 12/15/2022] Open
Abstract
The research evaluated the effects of locust bean gum (LBG) and sodium alginate (SA) active coatings containing 0.15, 0.30 or 0.60% lemon verbena (Lippa citriodora Kunth.) essential oil (LVEO) on the bacterial diversity and myofibrillar proteins (MPs) of large yellow croaker during refrigerated storage at 4 °C for 18 days. Variability in the dominant bacterial community in different samples on the 0, 9th and 18th day was observed. Pseudomonas and Shewanella were the two major genera identified during refrigerated storage. At the beginning, the richness of Pseudomonas was about 37.31% and increased for control (CK) samples during refrigerated storage, however, the LVEO-treated samples increased sharply from day 0 to the 9th day and then decreased. LBG-SA coatings containing LVEO treatments significantly delayed MPs oxidation by retarding the formation of free carbonyl compounds and maintaining higher sulfhydryl content, higher Ca2+-ATPase activity, better organized secondary (higher contents of α-helix and β-sheet) and tertiary structures during refrigerated storage. The transmission electron microscope (TEM) images showed that the integrity of the sarcomere was damaged; the boundaries of the H-, A-, and I-bands, Z-disk, and M-line were fuzzy in the CK samples at the end of storage. However, the LVEO-treated samples were still regular in appearance with distinct dark A-bands, light I-bands, and Z-disk. In brief, LBG-SA active coatings containing LVEO treatments suggested a feasible method for protecting the MPs of large yellow croaker during refrigerated storage.
Collapse
Affiliation(s)
- Bo Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (B.L.); (X.W.); (X.G.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Xuesong Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (B.L.); (X.W.); (X.G.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Xin Gao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (B.L.); (X.W.); (X.G.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (B.L.); (X.W.); (X.G.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Correspondence: (J.M.); (J.X.)
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (B.L.); (X.W.); (X.G.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Correspondence: (J.M.); (J.X.)
| |
Collapse
|
30
|
Quintana SE, Llalla O, García-Risco MR, Fornari T. Comparison between essential oils and supercritical extracts into chitosan-based edible coatings on strawberry quality during cold storage. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105198] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
31
|
Akhavan HR, Hosseini FS, Amiri S, Radi M. Cinnamaldehyde-Loaded Nanostructured Lipid Carriers Extend the Shelf Life of Date Palm Fruit. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02645-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
32
|
Shirzad H, Alirezalu A, Alirezalu K, Yaghoubi M, Ghorbani B, Pateiro M, Lorenzo JM. Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage. Metabolites 2021; 11:metabo11050256. [PMID: 33919369 PMCID: PMC8143293 DOI: 10.3390/metabo11050256] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/09/2021] [Accepted: 04/19/2021] [Indexed: 01/19/2023] Open
Abstract
Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at low temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives in fruits throughout the refrigerated period. In the present study, the biochemicals, antioxidant characteristics, and shelf life of treated strawberries with Aloysia citrodora essential oil (ACEOs) were evaluated during keeping time. The treatments were produced as follows: T1, control; T2, 250 ppm ACEOs; T3, 500 ppm ACEOs; and T4, 750 ppm ACEOs. Total soluble solids (TSS), weight loss, titratable acidity (TA), antioxidant activity (DPPH assay), total phenolic (TPC), flavonoid and anthocyanin contents (TFC), and enzymes activity (peroxidase and ascorbate peroxidase) were evaluated during the refrigerated period (5 °C with relative humidity of 85–90% for 20 days). The results revealed that weight loss and TA were reduced in all treatments during storage, being that the rates were lower in samples treated with ACEOs. TPC, TFC, TSS, antioxidant, and enzymes activity were higher in treated fruits than control.
Collapse
Affiliation(s)
- Habib Shirzad
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia P.O. Box 165-5715944931, Iran; (H.S.); (A.A.); (B.G.)
| | - Abolfazl Alirezalu
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia P.O. Box 165-5715944931, Iran; (H.S.); (A.A.); (B.G.)
| | - Kazem Alirezalu
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 51666, Iran;
| | - Milad Yaghoubi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51666, Iran;
| | - Bahareh Ghorbani
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia P.O. Box 165-5715944931, Iran; (H.S.); (A.A.); (B.G.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence:
| |
Collapse
|
33
|
Hashemi M, Dastjerdi AM, Shakerardekani A, Mirdehghan SH. Effect of alginate coating enriched with Shirazi thyme essential oil on quality of the fresh pistachio ( Pistacia vera L.). Journal of Food Science and Technology 2021; 58:34-43. [PMID: 33505049 DOI: 10.1007/s13197-020-04510-6] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/26/2020] [Accepted: 05/01/2020] [Indexed: 12/18/2022]
Abstract
In this study, different concentrations of alginate (0%, 1% and 1.5% w/v) enriched with various concentrations of Shirazi thyme (Zataria multiflora Boiss) essential oil (0%, 0.3% and 0.5% w/v), were examined on postharvest characteristics of the fresh pistachio. The measurements (including total phenolic compounds, antioxidant capacity, free fatty acid, peroxide value, aerobic mesophilic bacteria, mold and yeast, saturated and unsaturated fatty acids) were performed after 0, 13, 26 and 39 days during storage (3 ± 1 °C, 80 ± 5% RH). The results showed that alginate edible coating enriched with thyme's essential oil (EO), contributed to the maintenance of higher values of phenolic content and antioxidant activity in comparison with the control. Edible coating treatment of enriched alginate with thyme oil reduced mold and yeast growth compared to the control and the alginate without thyme oil. Peroxide value and free fatty acid content were significantly lower in fruits treated with alginate-thyme in comparison with the control. All fruits which had been treated with alginate-thyme EO showed lower changes in saturated and unsaturated fatty acids after 39 days of storage, and fruits coated with combination of 1% alginate and 0.3% EO showed the highest content of palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid and linolenic acid, compared with other treatments.
Collapse
Affiliation(s)
- Maryam Hashemi
- Department of Horticultural Sciences, University of Hormozgan, Bandar Abbas, Iran.,Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
| | | | - Ahmad Shakerardekani
- Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
| | | |
Collapse
|
34
|
Ghoshal G, Singh D. Synthesis and characterization of starch nanocellulosic films incorporated with Eucalyptus globulus leaf extract. Int J Food Microbiol 2020; 332:108765. [PMID: 32593919 DOI: 10.1016/j.ijfoodmicro.2020.108765] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 06/10/2020] [Accepted: 06/18/2020] [Indexed: 11/28/2022]
Abstract
Carrot cellulose nano fibers (CNF) have been extracted from carrot pulp using acid hydrolysis process. The size of the CNF was in the range of 6.33-58.77 nm. Starch nano-composite films were manufactured using varying concentration of CNF (5%, 10%, 15%, 20%) and mechanical properties of the films were studied at relative humidity 50% and 75%. Nano-composite films were manufactured using Eucalyptus globulus leafs extract (1%, 2%, 3%, 4%). Physio-chemical properties, antioxidant, antimicrobial, morphological and crystalline properties of the films were studied. Nano-composite films with 4% Eucalyptus globulus leafs extract was best to provide better barrier, antioxidant properties to grapes when wrapped and stored at room temperature (25 ± 2)°C for 7 days and refrigerator temperature (4 ± 1)°C for 28 days. Wrapped grapes with NCC/Eucalyptus globulus leaf extract stored for 28 days either at 25 °C or 4 °C had bacterial surface loads reduced up to 5 orders of magnitude compared to non-wrapped samples and had 4 orders of magnitude less bacterial surface loads than at the beginning of the experiments. Wrapped grapes with NCC/Eucalyptus globulus leaf extract significantly reduced the growth of Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and Penicillium spp. when the cells of these organisms were spiked onto grapes and the samples were stored either at (25 ± 2) °C or (4 ± 1) °C for 28 days. The results showed that nano-composite with 4% Eucalyptus globulus leafs extract films have immense potential as food packaging/wrapping material.
Collapse
Affiliation(s)
- Gargi Ghoshal
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India.
| | - Deepinderjot Singh
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India
| |
Collapse
|
35
|
Romanelli Vicente Bertolo M, Conceição Amaro Martins V, Guzzi Plepis AM, Bogusz Junior S. Rheological study of the incorporation of grape seed extract in chitosan and gelatin coatings. J Appl Polym Sci 2020. [DOI: 10.1002/app.50052] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Mirella Romanelli Vicente Bertolo
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Avenida do Trabalhador São Carlense São Carlos São Paulo Brazil
| | - Virginia Conceição Amaro Martins
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Avenida do Trabalhador São Carlense São Carlos São Paulo Brazil
| | - Ana Maria Guzzi Plepis
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Avenida do Trabalhador São Carlense São Carlos São Paulo Brazil
| | - Stanislau Bogusz Junior
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Avenida do Trabalhador São Carlense São Carlos São Paulo Brazil
| |
Collapse
|
36
|
Rodrigues MÁV, Bertolo MRV, Marangon CA, Martins VDCA, Plepis AMDG. Chitosan and gelatin materials incorporated with phenolic extracts of grape seed and jabuticaba peel: Rheological, physicochemical, antioxidant, antimicrobial and barrier properties. Int J Biol Macromol 2020; 160:769-779. [DOI: 10.1016/j.ijbiomac.2020.05.240] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 05/19/2020] [Accepted: 05/26/2020] [Indexed: 01/12/2023]
|
37
|
Effect of Some Citrus Essential Oils on Post-Harvest Shelf Life and Physicochemical Quality of Strawberries during Cold Storage. AGRONOMY-BASEL 2020. [DOI: 10.3390/agronomy10101466] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Utilization of essential oils alone or incorporation with edible films is an appropriate technique to conserve the quality attributes and reduce post-harvest deterioration in fresh vegetables and fruits. Strawberries, being perishable fruits have a short shelf life, and using essential oils is considered one of the most suitable methods to prolong their shelf life during storage. The current study assessed the impact of different essential oils, including lemon oil (L), orange oil (O) and mandarin oil (M) on the physicochemical and microbial load of strawberries (Fragaria × ananassa cv. Festival) stored at 2 ± 1 °C and 95% relative humidity (RH) for 18 days. The differences in the physicochemical and microbial properties of strawberries were assessed by determining the following parameter changes: weight loss, decay percentage, firmness, soluble solids content, titratable acidity, color, anthocyanins, vitamin C, total phenol, total antioxidant, catalase activity, polyphenol oxidase activity, sensory evaluation, microbial content, total coliforms, molds, and yeasts. The results of this study indicated that the fruits treated with all essential oils treatments (L, O and M) had higher total antioxidant content and physicochemical properties than untreated fruits, due to protection against the microbial growth of molds, and yeasts. At the end of the storage period, the treated fruits showed a greater acceptance and sensory attributes than the untreated fruits. Furthermore, the correlation study showed a significant and negative relationship between the total antioxidant of treated fruits and following quality attributes including, weight loss, decay percentage, respiration rate soluble solids content, polyphenol oxidase activity, molds, and yeasts. It is noteworthy that all the essential oil treatments extended the shelf-life of strawberries and delayed their deterioration up to 18 days.
Collapse
|
38
|
Rajkumar V, Gunasekaran C, Dharmaraj J, Chinnaraj P, Paul CA, Kanithachristy I. Structural characterization of chitosan nanoparticle loaded with Piper nigrum essential oil for biological efficacy against the stored grain pest control. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 2020; 166:104566. [PMID: 32448420 DOI: 10.1016/j.pestbp.2020.104566] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 03/17/2020] [Accepted: 03/19/2020] [Indexed: 06/11/2023]
Abstract
In this study, Piper nigrum essential oil (PNO) has been encapsulated in chitosan nanoparticle (CS NPs) via ionic gelation method with sodium tripolyphosphate (TPP). The successfully loaded Piper nigrum EO was confirmed by UV-Vis spectrophotometry and X-ray diffraction (XRD) techniques. The average particle size of P. nigrum essential oil loaded chitosan nanoparticle (CS/PNO NPs) showed 527.5 nm with spherical shape morphology. Zeta potential values of the particles were found to be negative -5.34 mV. Encapsulation efficiency and loading efficiency was in the range of 35% to 40% and 4.85% to 7.04% respectively. CS/PNO NPs exhibited strong insecticidal activity against Sitophilus oryzae and Tribolium castaneum. In addition, CS/PNO NPs enhanced the fumigant toxicity and altered the neurotransmitter, acetylcholine in both the stored grain pests. Overall results of nanoformulation indicated that these novel design systems could be promoted in integrated pest management schedule for T. castaneum and S. oryzae.
Collapse
Affiliation(s)
- Vallavan Rajkumar
- Conservation Biology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore 641046, Tamil Nadu, India.
| | - Chinappan Gunasekaran
- Conservation Biology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore 641046, Tamil Nadu, India
| | - Jayaraman Dharmaraj
- Conservation Biology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore 641046, Tamil Nadu, India
| | - Panneerselvam Chinnaraj
- Conservation Biology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore 641046, Tamil Nadu, India
| | - Cheruvathur Amita Paul
- Conservation Biology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore 641046, Tamil Nadu, India
| | - Inbaraj Kanithachristy
- Jiangsu Key Laboratory for Biotechnology and Biodiversity, School of Life Sciences, Nanjing Normal University, Nanjing 210097, Jiangsu, China
| |
Collapse
|
39
|
Encapsulation of Essential Oils via Nanoprecipitation Process: Overview, Progress, Challenges and Prospects. Pharmaceutics 2020; 12:pharmaceutics12050431. [PMID: 32392726 PMCID: PMC7284627 DOI: 10.3390/pharmaceutics12050431] [Citation(s) in RCA: 85] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/30/2020] [Accepted: 05/05/2020] [Indexed: 11/16/2022] Open
Abstract
Essential oils are of paramount importance in pharmaceutical, cosmetic, agricultural, and food areas thanks to their crucial properties. However, stability and bioactivity determine the effectiveness of essential oils. Polymeric nanoencapsulation is a well-established approach for the preservation of essential oils. It offers a plethora of benefits, including improved water solubility, effective protection against degradation, prevention of volatile components evaporation and controlled and targeted release. Among the several techniques used for the design of polymeric nanoparticles, nanoprecipitation has attracted great attention. This review focuses on the most outstanding contributions of nanotechnology in essential oils encapsulation via nanoprecipitation method. We emphasize the chemical composition of essential oils, the principle of polymeric nanoparticle preparation, the physicochemical properties of essential oils loaded nanoparticles and their current applications.
Collapse
|
40
|
Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions. Int J Biol Macromol 2020; 150:362-370. [DOI: 10.1016/j.ijbiomac.2020.02.108] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 02/03/2020] [Accepted: 02/10/2020] [Indexed: 12/29/2022]
|
41
|
Bora H, Kamle M, Mahato DK, Tiwari P, Kumar P. Citrus Essential Oils (CEOs) and Their Applications in Food: An Overview. PLANTS (BASEL, SWITZERLAND) 2020; 9:E357. [PMID: 32168877 PMCID: PMC7154898 DOI: 10.3390/plants9030357] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 02/28/2020] [Accepted: 03/02/2020] [Indexed: 12/19/2022]
Abstract
Citrus is a genus belonging to the Rutaceae family and includes important crops like orange, lemons, pummelos, grapefruits, limes, etc. Citrus essential oils (CEOs) consist of some major biologically active compounds like α-/β-pinene, sabinene, β-myrcene, d-limonene, linalool, α-humulene, and α-terpineol belonging to the monoterpenes, monoterpene aldehyde/alcohol, and sesquiterpenes group, respectively. These compounds possess several health beneficial properties like antioxidant, anti-inflammatory, anticancer, etc., in addition to antimicrobial properties, which have immense potential for food applications. Therefore, this review focused on the extraction, purification, and detection methods of CEOs along with their applications for food safety, packaging, and preservation. Further, the concerns of optimum dose and safe limits, their interaction effects with various food matrices and packaging materials, and possible allergic reactions associated with the use of CEOs in food applications were briefly discussed, which needs to be addressed in future research along with efficient, affordable, and "green" extraction methods to ensure CEOs as an ecofriendly, cost-effective, and natural alternative to synthetic chemical preservatives.
Collapse
Affiliation(s)
- Himashree Bora
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India; (H.B.); (M.K.)
| | - Madhu Kamle
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India; (H.B.); (M.K.)
| | - Dipendra Kumar Mahato
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Hwy, Burwood, VIC 3125, Australia;
| | - Pragya Tiwari
- Department of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea
| | - Pradeep Kumar
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India; (H.B.); (M.K.)
| |
Collapse
|
42
|
Lian H, Shi J, Zhang X, Peng Y. Effect of the added polysaccharide on the release of thyme essential oil and structure properties of chitosan based film. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100467] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
43
|
Isman MB. Botanical Insecticides in the Twenty-First Century-Fulfilling Their Promise? ANNUAL REVIEW OF ENTOMOLOGY 2020; 65:233-249. [PMID: 31594414 DOI: 10.1146/annurev-ento-011019-025010] [Citation(s) in RCA: 133] [Impact Index Per Article: 33.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Academic interest in plant natural products with insecticidal properties has continued to grow in the past 20 years, while commercialization of new botanical insecticides and market expansion of existing botanicals has lagged considerably behind. Insecticides based on pyrethrum and neem (azadirachtin) continue to be standard bearers in this class of pesticides, but globally, their increased presence is largely a consequence of introduction into new jurisdictions. Insecticides based on plant essential oils are just beginning to emerge as useful plant protectants. Some countries (such as Turkey, Uruguay, the United Arab Emirates, and Australia) have relaxed regulatory requirements for specific plant extracts and oils, while in North America and the European Union, stricter requirements have slowed progress toward commercialization of new products. Botanicals are likely to remain niche products in many agricultural regions and may have the greatest impact in developing countries in tropical regions where the source plants are readily available and conventional products are both expensive and dangerous to users.
Collapse
Affiliation(s)
- Murray B Isman
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia V6T 1Z4, Canada;
| |
Collapse
|
44
|
Rheological and antioxidant properties of chitosan/gelatin-based materials functionalized by pomegranate peel extract. Carbohydr Polym 2020; 228:115386. [DOI: 10.1016/j.carbpol.2019.115386] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 09/25/2019] [Accepted: 09/25/2019] [Indexed: 11/19/2022]
|
45
|
Souza EL, Lundgren GA, Oliveira KÁR, Berger LRR, Magnani M. 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. Compr Rev Food Sci Food Saf 2019; 18:1947-1967. [DOI: 10.1111/1541-4337.12498] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 07/29/2019] [Accepted: 08/27/2019] [Indexed: 11/29/2022]
Affiliation(s)
- Evandro L. Souza
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Sciences CenterFederal Univ. of Paraíba João Pessoa Brazil
| | - Giovanna A. Lundgren
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Sciences CenterFederal Univ. of Paraíba João Pessoa Brazil
| | - Kataryne Á. R. Oliveira
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Sciences CenterFederal Univ. of Paraíba João Pessoa Brazil
| | - Lúcia R. R. Berger
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Sciences CenterFederal Univ. of Paraíba João Pessoa Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Dept. of Food EngineeringFederal Univ. of Paraíba João Pessoa Brazil
| |
Collapse
|
46
|
Chein SH, Sadiq MB, Anal AK. Antifungal effects of chitosan films incorporated with essential oils and control of fungal contamination in peanut kernels. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14235] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Su Hlaing Chein
- Department of Food, Agriculture and Bioresources Asian Institute of Technology Pathum Thani Thailand
| | - Muhammad Bilal Sadiq
- School of Life Sciences Forman Christian College (A Chartered University) Lahore Pakistan
| | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources Asian Institute of Technology Pathum Thani Thailand
| |
Collapse
|
47
|
Restuccia C, Oliveri Conti G, Zuccarello P, Parafati L, Cristaldi A, Ferrante M. Efficacy of different citrus essential oils to inhibit the growth and B1 aflatoxin biosynthesis of Aspergillus flavus. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:31263-31272. [PMID: 31468354 DOI: 10.1007/s11356-019-06169-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Accepted: 08/09/2019] [Indexed: 06/10/2023]
Abstract
Food contamination by aflatoxin B1 (AFB1), produced by mycotoxigenic strains of Aspergillus spp., causes severe medical and economic implications. Essential oils (EOs) are mixtures of eco-friendly natural volatile substances. Their ability to inhibit fungal growth has been investigated, while no data are available about their efficacy in inhibition of AFB1 biosynthesis. This study investigates the efficacy of five different citrus EOs to inhibit the growth and AFB1 synthesis of A. flavus through in vitro tests for a future application in food matrices. AFB1 detection was carried out by LC-ESI-TQD analytical approach. Lemon (Citrus limon (L.) Burm. f.), bergamot (Citrus bergamia Risso), and bitter orange (Citrus aurantium L.) EOs were the most effective causing a 97.88%, 97.04%, and 96.43% reduction in mycelial growth, respectively. Sweet orange and mandarin EOs showed the lowest percentage of mycelial growth reduction. Citrus EOs showed different capacity of AFB1 inhibition (lemon > bitter orange > bergamot > sweet orange > mandarin). Our results showed a dose-dependent antifungal activity of lemon, bitter orange, and bergamot EOs which at 2% (v/v) inhibited both mycelium growth and AFB1 genesis of A. flavus. Our results show that EOs' use can be a pivotal key to recovery and reuse of citrus fruit wastes and to be used as eco-friendly fungicides for improvement of food safety. The use of EOs obtained at low cost from the residues of citric industry presents an interesting option for improving the profitability of the agriculture.
Collapse
Affiliation(s)
- Cristina Restuccia
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, via Santa Sofia 100, 95123, Catania, Italy
| | - Gea Oliveri Conti
- Environmental and Food Hygiene Laboratories (LIAA), Department of Medical, Surgical Sciences and Advanced Technologies "G.F. Ingrassia", University of Catania, via Santa Sofia 87, 95123, Catania, Italy.
| | - Pietro Zuccarello
- Environmental and Food Hygiene Laboratories (LIAA), Department of Medical, Surgical Sciences and Advanced Technologies "G.F. Ingrassia", University of Catania, via Santa Sofia 87, 95123, Catania, Italy
| | - Lucia Parafati
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, via Santa Sofia 100, 95123, Catania, Italy
| | - Antonio Cristaldi
- Environmental and Food Hygiene Laboratories (LIAA), Department of Medical, Surgical Sciences and Advanced Technologies "G.F. Ingrassia", University of Catania, via Santa Sofia 87, 95123, Catania, Italy
| | - Margherita Ferrante
- Environmental and Food Hygiene Laboratories (LIAA), Department of Medical, Surgical Sciences and Advanced Technologies "G.F. Ingrassia", University of Catania, via Santa Sofia 87, 95123, Catania, Italy
| |
Collapse
|
48
|
Froiio F, Mosaddik A, Morshed MT, Paolino D, Fessi H, Elaissari A. Edible Polymers for Essential Oils Encapsulation: Application in Food Preservation. Ind Eng Chem Res 2019. [DOI: 10.1021/acs.iecr.9b02418] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Francesca Froiio
- Université de Lyon, University Claude Bernard Lyon-1, CNRS, LAGEP-UMR 5007, Lyon, F-69622, France
- Department of Experimental and Clinical Medicine, University “Magna Græcia” of Catanzaro, Catanzaro, I-88100, Italy
| | - Ashik Mosaddik
- Clinical Pharmacy Department, Institute for Research & Medical Consultations, Imam Abdulrahman Bin Faisal University, Dammam, 31441, Saudi Arabia
- Pharmacy Department, Rajshahi University, Rajshahi, 6205, Bangladesh
| | - Mahmud Tareq Morshed
- Department of Molecular Sciences, Macquarie University, North Ryde, New South Wales 2109, Australia
| | - Donatella Paolino
- Department of Experimental and Clinical Medicine, University “Magna Græcia” of Catanzaro, Catanzaro, I-88100, Italy
| | - Hatem Fessi
- Université de Lyon, University Claude Bernard Lyon-1, CNRS, LAGEP-UMR 5007, Lyon, F-69622, France
| | - Abdelhamid Elaissari
- Université de Lyon, University Claude Bernard Lyon-1, CNRS, LAGEP-UMR 5007, Lyon, F-69622, France
| |
Collapse
|
49
|
Chaudhari AK, Dwivedy AK, Singh VK, Das S, Singh A, Dubey NK. Essential oils and their bioactive compounds as green preservatives against fungal and mycotoxin contamination of food commodities with special reference to their nanoencapsulation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:25414-25431. [PMID: 31313235 DOI: 10.1007/s11356-019-05932-2] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2019] [Accepted: 07/08/2019] [Indexed: 06/10/2023]
Abstract
Fungal and mycotoxin contamination of stored food items is of utmost concern throughout the world due to their hazardous effects on mammalian systems. Most of the synthetic chemicals used as preservatives have often been realised to be toxic to humans and also cause adverse environmental effects. In this respect, use of different plant products especially essential oils (EOs) and their bioactive compounds has been recognized as a green strategy and safer alternatives to grey synthetic chemicals in view of their long traditional use. The current nanoencapsulation technology has strengthened the prospective of EOs and their bioactive compounds in food preservation by enhancing their bioactivity and mitigating other problems regarding their large-scale application. Although, the antimicrobial potential of EOs and their bioactive compounds has been reviewed time to time by different food microbiologists, but very less is known about their mode of action. Based on these backgrounds, the present article provides an account on the antifungal and antimycotoxigenic mode of action of EOs as well as their bioactive compounds. In addition, the article also deals with the application of currently used nanoencapsulation approach to improve the stability and efficacy of EOs and their bioactive compounds against mycotoxigenic fungi causing deterioration of stored food items so as to recommend their large-scale application for safe preservation and enhancement of shelf life of food items during storage.
Collapse
Affiliation(s)
- Anand Kumar Chaudhari
- Laboratory of Herbal Pesticides, Centre of Advanced study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Abhishek Kumar Dwivedy
- Laboratory of Herbal Pesticides, Centre of Advanced study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Vipin Kumar Singh
- Laboratory of Herbal Pesticides, Centre of Advanced study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Somenath Das
- Laboratory of Herbal Pesticides, Centre of Advanced study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | | | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India.
| |
Collapse
|
50
|
Wang B, Liu F, Li Q, Xu S, Zhao X, Xue P, Feng X. Antifungal activity of zedoary turmeric oil against Phytophthora capsici through damaging cell membrane. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 2019; 159:59-67. [PMID: 31400785 DOI: 10.1016/j.pestbp.2019.05.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 05/21/2019] [Accepted: 05/23/2019] [Indexed: 06/10/2023]
Abstract
Phytophthora capsici is a plant oomycete pathogen, which causes many devastating diseases on a broad range of hosts. Zedoary turmeric oil (ZTO) is a kind of natural plant essential oil that has been widely used in pharmaceutical applications. However, the antifungal activity of ZTO against phytopathogens remains unknown. In this study, we found ZTO could inhibit P. capsici growth and development in vitro and in detached cucumber and Nicotiana benthamiana leaves. Besides, ZTO treatment resulted in severe damage to the cell membrane of P. capsici, leading to the leakage of intracellular contents. ZTO also induced a significant increase in relative conductivity, malondialdehyde concentration and glycerol content. Furthermore, we identified 50 volatile organic compounds from ZTO, and uncovered Curcumol, β-elemene, curdione and curcumenol with strong inhibitory activities against mycelial growth of P. capsici. Overall, our results not only shed new light on the antifungal mechanism of ZTO, but also imply a promising alternative for the control of phytophthora blight caused by P. capsici.
Collapse
Affiliation(s)
- Bi Wang
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China; The Jiangsu Provincial Platform for Conservation and Utilization of Agricultural Germplasm, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China
| | - Fei Liu
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China; The Jiangsu Provincial Platform for Conservation and Utilization of Agricultural Germplasm, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China
| | - Qi Li
- College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China
| | - Shu Xu
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China; The Jiangsu Provincial Platform for Conservation and Utilization of Agricultural Germplasm, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China
| | - Xingzeng Zhao
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China; The Jiangsu Provincial Platform for Conservation and Utilization of Agricultural Germplasm, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China
| | - Peilin Xue
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China; The Jiangsu Provincial Platform for Conservation and Utilization of Agricultural Germplasm, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China
| | - Xu Feng
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China; The Jiangsu Provincial Platform for Conservation and Utilization of Agricultural Germplasm, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China.
| |
Collapse
|