Ginger (Zingiber officinale) oil as an antimicrobial agent for minimally processed produce: A case study in shredded green papaya

International Journal of Agriculture and Biology

Volumn 13, Issue 6, 2011, Pages 895-901

  Sa Nguanpuag, Krish ^a   Kanlayanarat, Sirichai ^a   Srilaong, Varit ^a   Tanprasert, Krittika ^a   Techavuthiporn, Chairat ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Antimicrobial; Contamination; Essential oil; Fresh cut; Ginger

Indexed keywords

EID: 82455175403     PISSN: 15608530     EISSN: 18149596     Source Type: Journal    
DOI: None     Document Type: Article

References (39)

1. Abadias, M., J. Usall, M. Anguuera, C. Solsona and I. Viñas, 2008. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments. Int. J. Food Microbiol., 123: 121-129
2. Bari, M.A., W. Islam, A.R. Khan and Abdul Mandal, 2010. Antibacterial and antifungal activity of Salonum torvum (solanaceae). Int. J. Agric. Biol., 12: 386-390
3. Burt, S., 2004. Essential oils: their antibacterial properties and potential applications in foods - a review. Int. J. Food Microbiol., 94: 223-253
4. Cerruti, P. and S.M. Alzamora, 1996. Inhibitory effects of vanillin on some food spoilage yeasts in laboratory media and fruit purées. Int. J. Food Microbiol., 29: 379-386
5. Chen, C.C. and C.T. Ho, 1988. Gas chromatographic analysis of volatile components of ginger oil (Zingiber officinale Roscoe) extracted with liquid carbon dioxide. J. Agric. Food Chem., 36: 322-328
6. Delaquis, P.J., K. Stanich, B. Girard and G. Mazza, 2002. Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. Int. J. Food Microbiol., 74: 101-109
7. Fonseca, J.M., 2006. Postharvest handling and processing: sources of microorganisms and impact of sanitizing procedures, In: Matthews, K.R. (ed.), Microbiology of Fresh Produce. ASM Press, Washington DC
8. Heard, G.M., 2002. Microbiology of Fresh-cut produces. In: Lamikanra, O. (ed.), Fresh-Cut Fruits and Vegetables Science, Technology and Market. CRC Press, Washington DC
9. Hiserodt, R.D., S.G. Franzblau and R.T. Rosen, 1998. Isolation of 6, 8, 10- gingerol from ginger rhizome by HPLC and preliminary evaluation of inhibition by Mycobacterium avium and M. tuberculosis. J. Agric. Food Chem., 46: 2504-2508
10. Huxsoll, C.C. and H.R. Bolin, 1989. Processing and distribution alternatives for minimally processed fruits and vegetables, Food Tech., 43: 124- 128
11. Imelouane, B., H. Amhamdi, J.P. Wathelet, M. Ankit, K. Khedid and A. El Bachiri, 2009. Chemical composition of essential oil of thyme (Thymus vulgaris) from Eastern Morocco. Int. J. Agric. Biol., 11: 205-208
12. Ishiguro, K., T. Ando, O. Maeda, N. Ohmiya, Y. Niwa, K. Kadomatsu and H. Goto, 2007. Ginger ingredients reduce viability of gastric cancer cells via distinct mechanisms. Biochem. Biophys. Res. Commun., 362: 218-223
13. Kabir, H., 1994. Fresh-cut vegetable. In: Brody, A.L. (ed.), Modified Atmosphere Food Packaging. Institute of Packaging Professional, Herndon, Virginia, USA
14. Keskin, D., D. Oskay and M. Oskay, 2010. Antimicrobial activity of selected plant spices marketed in the West Anatolia. Int. J. Agric. Biol., 12: 916-920
15. th edition. Wiley Publisher, Canada
16. Nasar-Abbas, S.M. and A.K. Halkman, 2004. Antimicrobial effect of water extract of sumac (Rhus coriaria L.) on the growth of some food borne bacteria including pathogens. Int. J. Food Microbiol., 97: 63- 69
17. Natta, L., K. Orapin, N. Krittika and B. Pantip, 2008. Essential oil from five Zingiberaceae for anti food-borne bacteria. Int. Food Res. J., 15: 337-346
18. Nychas, G.J.E. and P.N. Skandamis, 2003. Antimicrobials from herbs and spices. In: Roller, S. (ed.), Natural Antimicrobials for the Minimal Processing of Foods. CRC, New York
19. Onyeagba, R.A., O.C. Ugbogu, C.U. Okeke and I.O. Iroakas, 2004. Studies on the antimicrobial effects of garlic (Allium sativum Linn), ginger (Zingiber officinale Roscoe) and lime (Citrus aurantifolia Linn). African J. Biotech., 3: 552-554
20. Onyenekwe, P.C. and S. Hashimoto, 1999. The composition of the essential oil of dried Nigerian ginger (Zingiber officinale Roscoe). European Food Res. Tech., 209: 407-410
21. Prasad, M.M. and G. Seenayya, 2000. Effect of spices on the growth of red halophilic cocci isolated from salt cured fish and solar salt. Food Res. Int., 33: 793-798
22. Ravindran, P.N. and K.N. Babu, 2004. In: Ravindran, P.N. and K.N. Babu (eds.), Ginger The Genus Zingiber. CRC, New York
23. Roller, S. and P. Seedhar, 2002. Carvacrol and cinnamic acid inhibit microbial growth in fresh-cut melon and kiwi fruit at 4°C and 8°C. Lett. App. Microbiol., 35: 390-394
24. Sacchetti, G., S. Maietti, M. Muzzoli, M. Scaglianti, S. Manfredini, M. Radice and R. Bruni, 2005. Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chem., 91: 621-623
25. Sa-nguanpuag, K., 2004. Rapid Production of Pickled Ginger by Hydrostatic Pressure, M.Sc. Thesis, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
26. Sa-nguanpuag, K., S. Kanlayanarat and K. Tanprasert, 2007. Applications of Volatiles in Ginger Essential Oil can Reduce Microorganisms in Shredded Green Papaya. Acta Hortic., 746: 439-444
27. Shan, B., Y.Z. Cai, J.D. Brooks and H. Corke, 2007. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. Int. J. Food Microbiol., 117: 112-119
28. Singh, G., I.P.S. Kapoor, P. Singh, C.S. De Heluani and M.P. De Lampasona, 2008. Chemistry, antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale. Food Chem. Toxicol., 46: 3295-3302
29. Singh, N., R.K. Singh, A.K. Bhunia and R.L. Stroshine, 2002. Efficacy of chlorine dioxide, ozone and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots. Lebensmittelwissenchaften Technol., 35: 720-729
30. Sofia, P.K., R. Prasad, V.K. Vijay and A.K. Srivastava, 2007. Evaluation of antibacterial activity of Indian spices against common foodborne pathogens. Int. J. Food Sci. Tech., 42: 910-915
31. Solomon, E.B., M.T. Brandl and R.E. Mandrell, 2006. Biology of Foodborne Pathogens on Produces. In: Matthews, K.R. (ed.), Microbiology of Fresh Produce. ASM Press, Washington DC
32. Thongson, C., P.M. Davidson, W. Mahakarnchanakul and P. Vibulsresth, 2005. Antimicrobial effect of Thai spices against Listeria monocytogenes and Salmonella Typhimurium DT104. J. Food Prot., 68: 2054-2058
33. Valero, M. and M.C. Salmerón, 2003. Antibacterial activity of 11 essential oils against Bacillus cereus in tantalized carrot broth. Int. J. Food Microbiol., 85: 73-81
34. Varoquaux, P. and R. Wiley, 1997. Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables. Chapman and Hall, New York
35. Wan, J., A. Wilcock and M.J. Coventry, 1998. The effect of essential oils of basil on the growth of Aeromonas hydrophila and Pseudomonas fluorescens. J. Appl. Microbiol., 84: 152-158
36. Wohlmuth, H., M.K. Smith, L.O. Brooks, S.P. Myers and D.N. Leach, 2006. Essential oil composition of diploid and tetraploid clones of ginger (Zingiber officinale Roscoe) grown in Australia. J. Agri. Food Chem., 54: 1414-1419
37. Yamada, Y., H. Kikuzaki and N. Nakatani, 1992. Identification of antimicrobial gingerols from ginger (Zingiber officinale). J. Antibact. Antifungal. Agents, 20: 309-311
38. Yano, Y., M. Satomi and H. Oikawa, 2006. Antimicrobial effect of spices and herbs on Vibrio parahaemolyticus. Int. J. Food Microbiol., 111: 6-11
39. 2 and co-solvents: a study of the antioxidant action of the extracts. J. Supercritical Fluid., 24: 57-76