Essential Oils as Biopreservatives: Different Methods for the Technological Application in Lettuce Leaves

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Ponce, Alejandra ^b   Roura, Sara I ^a,b   Moreira, María del R ^a,b  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Antimicrobials; Application forms; Clove; Sensory attributes; Tea tree

Indexed keywords

ANTIINFECTIVE AGENT; CLOVE OIL; ESSENTIAL OIL; FOOD PRESERVATIVE; ROSEMARY OIL; TEA TREE OIL;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; FOOD HANDLING; FREEZING; FUNGUS; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HUMAN; ISOLATION AND PURIFICATION; LETTUCE; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PLANT LEAF; ROSEMARY; SENSATION; TIME;

ANTI-INFECTIVE AGENTS; CLOVE OIL; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD PRESERVATIVES; FOOD TECHNOLOGY; FUNGI; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; HUMANS; LETTUCE; MICROBIAL SENSITIVITY TESTS; OILS, VOLATILE; PLANT LEAVES; REFRIGERATION; ROSMARINUS; SENSATION; TEA TREE OIL; TIME FACTORS;

LACTUCA; MELALEUCA ALTERNIFOLIA; ROSMARINUS OFFICINALIS; SYZYGIUM AROMATICUM;

EID: 78651421244     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01880.x     Document Type: Article

References (26)

1. Allende A, Artes F. 2003. Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce. LWT- Food Sci Technol 36(8):779-86.
2. Bruni R, Medici A, Andreotti E, Fantin C, Muzzoli M, Dehesa M, Romagnoli C, Sacchetti G. 2004. Chemical composition and biological activities of Ishpingo essential oils, a traditional Ecuadorian spices from Ocotea quixos (Lam.) Kosterm. (Lauraceae) flower calices. Food Chem 85:415-21.
3. Burt S. 2004. Essential oils: their antibacterial properties and potential application in foods. Int J Food Microbiol 94(3):223-53.
4. Busatta C, Popiolski A, Mossi A, Dariva C, Rodrigues M, Corazza F, Corazza J, Cansian R. 2008. Application of oreganum majorana L. essential oil as an antimicrobial agent in ausage. Food Microbiol 25:207-11.
5. Champagne C, Fustier P. 2007. Microencapsulation for the improved delivery of bioactive c compounds into foods. Curr Opin Biotechnol 18:184-90.
6. Dimitrijevic S, Mihajlovski K, Antonovic D, Milanovic-Stevanovic M, Mijin D. 2007. A study of the synergistic antilisterial effects of a sub-letal dose of lactic acid and essential oils from rosemary and oreganum. Food Chem 104:774-82.
7. Gill A, Delaquis P, Russo P, Holley R. 2002. Evaluation of antilisterial action of cilantro oil on vacuum packed ham. Int J Food Microbiol 73:83-92.
8. Gunduz G, Gonul S, Karapinar M. 2010. Efficacy of oreganum oil in the inactivation of Salmonella typhimurium on lettuce. Food Control 21:513-7.
9. Gutierrez J, Barry-Ryan C, Bourke P. Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components. Food Microbiology 26(2):142-50.
10. Jacxsens L, Devlighere F, Ragaert P, Vanneste E, Debevere J. 2003. Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce. Int J Food Microbiol 83:263-80.
11. Kabara J. 1991. Phenols and chelators. In: Russell N, G Gould, editors. Food preservatives. London Blackie. p 200-14.
12. Khuel R. 2001. Diseño de experimentos. 2nd ed. Mexico Thomson Learning Intl. 37p.
13. Moreira M, Roura S, del Valle C. 2003. Quality of Swiss chard produced by conventional and organic methods. LWT 36(1):135-41.
14. Moreira M, Ponce A, del Valle C, Roura S. 2005. Inhibitory parameters of essential oils to reduce a foodborne pathogens. LWT 38:565-70.
15. Moreira M, Ponce A, del Valle C, Roura S. 2007. Effects of clove and tea tree oils on Escherichia coli 0157:H7 in blanched spinach and mince cooked beef. J Food Process Preserv 31:379-91.
16. Nychas G. 1995. Natural antimicrobials from plants. In: Gould G, editor. New methods of food preservation. London Blackie, Academic Professional. p 58.
17. Ponce A, del Valle C, Roura S. 2004. Shelf life of leafy vegetables treated with natural essential oils. J Food Sci 69(2), FM 550-6.
18. Ponce A, Roura S, Moreira M. 2010. Impact of oregano and rose-mary oleoresins on native microflora and E. coli O157:H7 growth on sliced and grated carrots. Food Prot Trends 30(7):404-11.
19. Shaikh J, Bhosale R, Singhal R. 2006. Microencapsulation of black pepper oleoresin. Food Chem 94:105-10.
20. Shelef L. 1983. Antimicrobial effects of spices. J Food Safety 6:29-44.
21. Singh A, Singh R, Bhunia A, Simmon J. 2001. Use of plant essential oils as antimicrobial agents against Listeria moncytogenes in hotdogs. Program listing. The 2001 IFT Annual Meeting, New Orleans, Louisiana.
22. Singh N, Singh R, Bhunia A, Stroshine R. 2002. Efficacy of chlorine dioxide, ozone and thyme essential oil or a sequential washing in killing E. coli O157: H7 on lettuce and baby carrots. LWT 35:720-9.
23. Smid E, Gorris G. 1999. Natural antimicrobials for food preservation. In: Rahman M. Shafiurr, editor. Handbook of food preservation. New York, N.Y. Marcel Dekker. p 285.
24. Smith-Palmer A, Stewart J, Fyfe L. 2001. The potential application of plant essential oils as natural preservatives in cheese. Food Microbiol 18(4):463-70.
25. Tsegaye M, Ephraim E, Ashenafi M. 2004. Behaviour of E.coli O157:H7 during the fermentation of Datta and Awaze, traditional Ethiopian fermented condiments and during products storage at ambient and refrigeration temperatures. Food Microbiol 21(6):743-51.
26. Zhou T, Harrison A, Mc Kellar R, Young J, Odumeru J, Piyasena P. 2004. Determination of acceptability and shelf life of ready-to-use lettuce by digital image analysis. Food Res Int 37:875-81.