Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples

Journal of Food Protection

Volumn 71, Issue 6, 2008, Pages 1150-1161

  Raybaudi Massilia, Rosa M ^a   Rojas Graü, María A ^a   Mosqueda Melgar, Jonathan ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CINNAMOMUM VERUM; CYMBOPOGON CITRATUS; ESCHERICHIA COLI; JUSTICIA PECTORALIS; MALUS X DOMESTICA; SYZYGIUM AROMATICUM;

EID: 45149122484     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-71.6.1150     Document Type: Article

References (67)

1. Alandes, L., I. Hernando, A. Quiles, I. Pérez-Munuera, and M. A. Lluch. 2006. Cell wall stability of fresh-cut Fuji apples treated with calcium lactate. J. Food Sci. 71:S615-S620.
2. Alonso, J., and R. Alique. 2004. Influence of edible coating on shelf-life and quality of "Picota" sweet cherries. Eur. Food Res. Int. 218:535-539.
3. Baldwin, E. A., M. O. Nisperos, X. Cheng, and R. D. Hagenmaier. 1996. Improving storage life of cut apple and potato with edible coating. Postharvest Biol. Technol. 9:151-163.
4. Besser, R. E., S. M. Lett, J. T. Weber, M. P. Doyle, T. J. Barrett, J. G. Wells, and P. M. Griffin. 1993. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider. JAMA 269:2217-2220.
5. Boletín Oficial del Estado. 1988. Métodos oficiales de análisis de zumos de frutas y otros vegetales y sus derivados. Orden del 29 de enero de 1988. Bol. Of. Estado 31:3891.
6. Boletín Oficial del Estado. 2001. Normas de higiene para la elaboración, distribución y comercio de comidas preparadas. Orden del 29 de diciembre del 2000. Bol. Of. Estado 11:1435-1441.
7. Burt, S. 2004. Essential oils: their antibacterial properties and potential applications in foods - a review. J. Food Microbiol. 94:223-253.
8. Cagri, A., Z. Uspunol, and E. Ryser. 2004. Antimicrobial edible films and coating. J. Food Prot. 67:833-848.
9. Centers for Disease Control and Prevention. 2007. Annual listing of foodborne disease outbreaks in the United States, 1990-2004. Available at: http://www.cdc.gov/foodborneoutbreaks/outbreak_data.htn. Accessed 26 February 2007.
10. Corbo, M. R., D. Campaniello, D. D'Amato, and A. Bevilacqua. 2005. Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 in fresh-sliced cactus-pear fruit. J. Food Saf. 25:157-172.
11. Debeaufort, F., J. A. Quezada-Gallo, and A. Voilley. 1998. Edible films and coatings: tomorrow's packaging: a review. Crit. Rev. Food Sci. Nutr. 38:299-313.
12. Eswaranandam, S., N. S. Hettiarachchy, and M. G. Johnson. 2004. Antimicrobial activity of citric, lactic, malic, or tartaric acids and nisin-incorporated soy protein film against Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella gaminara. J. Food Sci. 69:FMS79-FMS84.
13. Eswaranandam, S., N. S. Hettiarachchy, and J. F. Meullenet. 2006. Effect of malic and lactic acid incorporated soy protein coatings on the sensory attributes of whole apple and fresh-cut cantaloupe. J. Food Sci. 71:S307-S313.
14. Fisher, T. L., and D. A. Golden. 1998. Fate of Escherichia coli O157:H7 in ground apples used in cider production. J. Food Prot. 61:1372-1374.
15. Franssen, L. R., and J. M. Krochta. 2003. Edible coatings containing natural antimicrobials for processed foods, p. 250-262. In S. Roller (ed.), Natural antimicrobials for the minimal processing of foods. Woodhead Publishing Ltd., Abington, Cambridge.
16. Friedman, M. 1996. Food browning and its prevention: an overview. J. Agric. Food Chem. 44:631-653.
17. Friedman, M., P. R. Henika, C. E. Levin, and R. E. Mandrell. 2004. Antibacterial activities of plant essential oils and their components against Escherichia coli O157:H7 and Salmonella enterica in apple juice. J. Agric. Food Chem. 52:6042-6048.
18. Gill, A. O., and R. A. Holley. 2004. Mechanism of bactericidal action of cinnamaldehyde against Listeria monocytogenes and of eugenol against L. monocytogenes and Lactobacillus sakei. Appl. Environ. Microbiol. 70:5750-5755.
19. Gill, A. O., and R. A. Holley. 2006. Disruption of Escherichia coli, Listeria monocytogenes and Lactobacillus sakei cellular membranes by plant oil aromatics. Int. J. Food Microbiol. 108:1-9.
20. Harris, L. J., J. N. Farber, L. R. Beuchat, M. E. Parish, T. V. Suslow, E. H. Garrett, and F. F. Busta. 2003. Outbreaks associated with fresh produce: incidence, growth, and survival of pathogens in fresh and fresh-cut produce, p. 78-141. In Comprehensive reviews in food science and food safety, vol. 2 (suppl.). Blackwell Publishing Professional, Ames, Iowa. Available at: http://www.ift.org. Accessed 20 December 2004.
21. International Organization for Standardization. 1987. Microbiology - general guidance for the enumeration of yeast and mould - colony count technique at 25°C. Standard 7954:1987. International Organization for Standardization, Geneva.
22. International Organization for Standardization. 1991. Microbiology - general guidance for the enumeration of microorganisms - colony-count technique at 30°C. Standard 4833:1991. International Organization for Standardization, Geneva.
23. International Uniform Chemical Information Database. 2000. Cinnamaldehyde, CAS no. 104-55-2. European Chemicals Bureau, Ispra, Italy.
24. Knee, M. 1973. Polysaccharide changes in cell walls of ripening apples. Phytochemistry 12:1543-1549.
25. Lambert, R. J. W., P. N. Skandamis, P. J. Coote, and G.-J. E. Nychas. 2001. A study of minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J. Appl. Microbiol. 91:453-462.
26. Lamikanra, O. 2002. Enzymatic effect on flavor and texture of fresh-cut fruit and vegetables, p. 125-186. In O. Lamikanra (ed.), Fresh-cut fruit and vegetables. Science, technology, and market. CRC Press, Boca Raton, Fla.
27. Lanciotti, R., A. Gianotti, F. Patrignani, N. Belletti, M. E. Guerzoni, and F. Gardini. 2004. Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Trends Food Sci. Technol. 15:201-208.
28. Lee, J. Y., H. J. Park, C. Y. Lee, and W. Y. Choi. 2003. Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents. Lebensm.-Wiss. Technol. 36:323-329.
29. LOGPOW. 2007. A databank of evaluated octanol-water partition coefficients (Log P). ICSU-CODATA. Available at: http://logkow.cisti.nrc.ca/ logkow/index.jsp. Accessed 21 June 2007.
30. Martín-Belloso, O., R. Soliva-Fortuny, and E. A. Baldwin. 2005. Conservación mediante recubrimientos comestibles, p. 61-74. In G. A. González-Aguilar, A. A. Gardea, and F. Cuamea-Navarro (ed.), Nuevas tecnologías de conservación de productos vegetales frescos cortados. Centro de Investigación en Alimentación y Desarrollo, A. C., Hermosillo, Sonora, México.
31. Martín-Belloso, O., R. Soliva-Fortuny, and G. Oms-Oliu. 2006. Fresh-cut fruits, p. 129-144. In Y. H. Hui (ed.), Handbook of fruits and fruit processing. Blackwell Publishing, Ames, Iowa.
32. Meng, J., M. P. Doyle, T. Zhao, and S. Zhao. 2001. Enterohemorrhagic Escherichia coli, p. 193-213. In M. P. Doyle, L. R. Beuchat, and T. J. Montville (ed.), Food microbiology: fundamentals and frontiers, 2nd ed. ASM Press, Washington, D.C.
33. Miller, L. G., and C. W. Kaspar. 1994. Escherichia coli O157:H7 acid tolerance and survival in apple cider. J. Food Prot. 57:460-464.
34. Molnar-Perl, I., and M. Friedman. 1990. Inhibition of browning by sulphur amino acids. 3. Apples and potatoes. J. Agric. Food Chem. 38:1652-1656.
35. Nikaido, H. 1996. Outer membrane, p. 29-47. In F. C. Neidhardt (ed.), Escherichia coli and Salmonella cellular and molecular biology. ASM Press, Washington, D.C.
36. Nychas, G.-J. E., P. N. Skandamis, and C. C. Tassou. 2003. Antimicrobials from herbs and spices, p. 177-199. In S. Roller (ed.), Natural antimicrobials for the minimal processing of foods. Woodhead Publishing Ltd., Abington, Cambridge.
37. Olivas, G. I., and G. V. Barbosa-Cánovas. 2005. Edible coating for fresh-cut fruits. Crit. Rev. Food Sci. Nutr. 45:657-670.
38. Oms-Oliu, G., I. Aguiló-Aguayo, and O. Martín-Belloso. 2006. Inhibition of browning on fresh-cut pear wedges by natural compounds. J. Food Sci. 71:S216-S224.
39. Oms-Oliu, G., R. Soliva-Fortuny, and O. Martín-Belloso. 2007. Effect of ripeness on the shelf-life of fresh-cut melon preserved by modified atmosphere packaging. Eur. Food Res. Technol. 225:301-311.
40. Organization for Economic Cooperation and Development - Screening Information Data Set. 2001. Citral, CAS no. 5392-40-5. UNEP Publications, Geneva.
41. Oussalah, M., S. Caillet, and M. Lacroix. 2006. Mechanism of action of Spanish Oregano, Chinese cinnamon, and savory essential oils against cell membranes and walls of Escherichia coli O157:H7 and Listeria monocytogenes. J. Food Prot. 69:1046-1055.
42. Oussalah, M., S. Caillet, S. Salmiéri, L. Saucier, and M. Lacroix. 2006. Antimicrobial effects of alginate-based film containing essential oils for the preservation of whole beef muscle. J. Food Prot. 69:2364-2369.
43. Padgett, T., I. Y. Han, and P. L. Dawson. 1998. Incorporation of food grade antimicrobial compounds into biodegradable packaging films. J. Food Prot. 61:1330-1335.
44. Park, H. J., M. Chinnan, and R. Shewfelt. 1994. Edible coating effects on storage life and quality of tomatoes. J. Food Sci. 59:568-570.
45. Perez-Gago, C., C. Rojas, and M. A. del Río. 2003. Effect of hydroxypropyl methylcellulose-lipid edible composite coating on plum (cv. Autumn giant) quality during storage. J. Food Sci. 68:879-883.
46. Pranoto, Y., V. M. Salokhe, and S. K. Rakshit. 2005. Physical and antimicrobial properties of alginate-based edible film incorporated with garlic oil. Food Res. Int. 38:267-272.
47. Quiles, A., I. Hernando, I. Pérez-Munuera, and M. A. Lluch. 2007. Effect of calcium propionate on the microstructure and pectin methylesterase activity in the parenchyma of fresh-cut Fuji apples. J. Sci. Food Agric. 87:511-519.
48. Raybaudi-Massilia, R. M., J. Mosqueda-Melgar, and O. Martín- Belloso. 2006. Antimicrobial activity of essential oils on Salmonella Enteritidis, Escherichia coli and Listeria innocua in fruit juices. J. Food Prot. 69:1579-1586.
49. Raybaudi-Massilia, R. M., J. Mosqueda-Melgar, A. Sobrino-López, R. Soliva-Fortuny, and O. Martín-Belloso. 2007. Shelf-life extension of fresh-cut Fuji apples at different ripeness stages using natural substances. Postharvest Biol. Technol. 45:265-275.
50. Richard, F. C., P. M. Goupy, J. J. Nicolas, J. M. Lacombe, and A. A. Pavia. 1991. Cysteine as an inhibitor of enzymatic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase. J. Agric. Food Chem. 39:841-847.
51. Richard-Forget, F. C., P. M. Goupy, and J. J. Nicolas. 1992. Cysteine as an inhibitor of enzymatic browning. 2. Kinetic studies. J. Agric. Food Chem. 40:2108-2113.
52. Rojas-Graü, M. A., R. J. Avena-Bustillos, M. Friedman, P. R. Henika, O. Martín-Belloso, and T. H. McHugh. 2006. Mechanical, barrier, and antimicrobial properties of apple puree edible films containing plant essential oils. J. Agric. Food Chem. 54:9262-9267.
53. Rojas-Graü, M. A., R. Grasa-Guillem, and O. Martín-Belloso. 2007. Quality changes in fresh-cut Fuji apple as affected by ripeness, antibrowning agents and storage atmosphere. J. Food Sci. 72:S36-S43.
54. Rojas-Graü, M. A., R. M. Raybaudi-Massilia, R. Soliva-Fortuny, R. J. Avena-Bustillos, T. H. McHugh, and O. Martín-Belloso. 2007. Apple puree-alginate coating as carrier of antimicrobial agents to prolong shelf life of fresh-cut apples. Postharvest Biol. Technol. 45:254-264.
55. Rojas-Graü, M. A., A. Sobrino-López, M. S. Tapia, and O. Martín-Belloso. 2006. Browning inhibition in fresh-cut "Fuji" apple slices by natural antibrowning agents. J. Food Sci. 71:S59-S65.
56. Rojas-Graü, M. A., M. S. Tapia, and O. Martín-Belloso. 2008. Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apple. Lebensm.-Wiss. Technol. 41:139-147.
57. Rojas-Graü, M. A., M. S. Tapia, F. J. Rodríguez, A. J. Carmona, and O. Martín-Belloso. 2007. Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples. Food Hydrocolloids 21:118-127.
58. Roller, S., and P. Seedhar. 2002. Carvacrol and cinnamic acid inhibit microbial growth in fresh-cut melon and kiwifruit at 4° and 8°C. Lett. Appl. Microbiol. 35:390-394.
59. Soliva-Fortuny, R. C., N. Alòs-Saiz, A. Espachs-Barroso, and O. Martín-Belloso. 2004. Influence of maturity at processing on quality attributes of fresh-cut "Conference" pears. J. Food Sci. 69:290-294.
60. Soliva-Fortuny, R. C., M. Biosca-Biosca, N. Grigelmo-Miguel, and O. Martín-Belloso. 2002. Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging. J. Sci. Food Agric. 82:1490-1496.
61. Soliva-Fortuny, R. C., N. Grigelmo-Miguel, I. Odriozola-Serrano, S. Gorinstein, and O. Martín-Belloso. 2001. Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging. J. Agric. Food Chem. 49:3685-3690.
62. Soliva-Fortuny, R. C., G. Oms-Oliu, and O. Martín-Belloso. 2002. Effects of ripeness on the storage atmosphere and color and textural properties of minimally processed apple slices. J. Food Sci. 67:1958-1963.
63. Stratford, M., and T. Eklund. 2003. Organic acids and esters, p. 48-84. In N. J. Russell and G. W. Gould (ed.), Food preservatives, 2nd ed. Kluwer Academic/Plenum Publishers, New York.
64. U.S. Food and Drug Administration. 2001. Outbreaks associated with fresh and fresh-cut produce. Incidence, growth and survival of pathogens in fresh and fresh-cut produce. Available at: http://www.cfsan.fda.gov/~comm/ift3-4a.html. Accessed 21 September 2005.
65. U.S. Food and Drug Administration. 2006. Food additive status list. Available at: http://www.cfsan.fda.gov/~dms/opa-appa.html. Accessed 8 March 2007.
66. Wendakoon, C. N., and M. Sakaguchi. 1995. Inhibition of amino acid decarboxylase activity of Enterobacter aerogenes by active components in spices. J. Food Prot. 58:280-283.
67. Zwietering, M. H., J. T. De Koss, B. E. Hasenack, J. C. De Wit, and K. van't Riet. 1990. Modelling of bacterial growth as a function of temperature. Appl. Environ. Microbiol. 57:1875-1881.