Edible coatings enriched with essential oils and their compounds for fresh and fresh-cut fruit

Recent Patents on Food, Nutrition and Agriculture

Volumn 4, Issue 2, 2012, Pages 114-122

  Antunes, Maria D ^a   Gago, Custódia M ^a   Cavaco, Ana M ^a   Miguel, Maria G ^a  

^a UNIVERSIDADE DO ALGARVE   (Portugal)

Author keywords

Edible coating; Essential oils; Film coating; Fresh cut; Fruit; Vegetables

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; ESSENTIAL OIL; FOOD PRESERVATIVE; WATER;

ARTICLE; CELL AGING; DIET; FOOD CONTROL; FOOD PRESERVATION; FRUIT; HUMAN; PATENT;

ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; CELL AGING; DIET; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; HUMANS; OILS, VOLATILE; PATENTS AS TOPIC; WATER;

EID: 84871259287     PISSN: 22127984     EISSN: 18761429     Source Type: Journal    
DOI: 10.2174/2212798411204020114     Document Type: Article

References (85)

1. Soliva-Fortuny RC, Martín-Belloso O. New advances in extending the shelf life of fresh-cut fruits: a review. Trends Food Sci Technol 2003;14: 341-53.
2. Antunes MDC, Dandlen S, Cavaco AM, Miguel G. Effects of postharvest application of 1-MCP and postcutting dip treatment on the quality and nutritional properties of fresh-cut kiwifruit. J Agric Food Chem 2010;58: 6173-81.
3. Olivas GI, Barbosa-Cánovas GV. Edible coatings for fresh-cut fruits Crit Rev Food Sci 2005;45: 657-70.
4. Kong CS, Kim JA, Qian ZJ, Kim YA, Lee JI, Kim SK, et al. Protective effect of isorhamnetin 3-O-α-D-glucopyranoside from Salicornia herbacea against oxidation-induced cell damage. Food Chem Toxicol 2009;47: 1914-20.
5. Gorny Jr. A summary of CA and MA requirements and recommendations for fresh-cut (minimally processed) fruits and vegetables. Acta Hort 2003;600: 609-14.
6. Fisk CL, Silver AM, Strik BC, Zhao Y. Postharvest quality of hardy kiwifruit (Actinidia arguta 'Ananasnaya') associated with packaging and storage conditions. Postharvest Biol Tec 2008;47: 338-45.
7. Gonzalez-Aguilar GA, Celis J, Sotelo-Mundo RR, de la Rosa LA, Rodrigo-Garcia J, Alvarez-Parrilla E. Physiological and biochemical changes of different fresh-cut mango cultivars stored at 5 °C. Int J Food Sci Tech 2008;43, 91-101.
8. Baldwin EA, Nisperos-Carriedo MO, Baker RA. Edible coatings for lightly processed fruits and vegetables. Hortsci 1995;30: 35-8.
9. Hammer KA, Carson CF, Riley TV. Antimicrobial activity of essential oils and other plant extracts. J Appl Microbiol 2001;86: 985-90.
10. Miguel G, Fontes C, Martins D, Neves A, Antunes D. Effects of post-harvest treatment and storage time on the organic acid content in Assaria and Molar pomegranate (Punica granatum L.) fruit. Ital J Food Sci 2006;18: 317-22.
11. Antunes MDC, Cavaco AM. The use of essential oils for postharvest decay control. Flavour Frag J 2010;25: 351-66.
12. Falguera V, Quintero JP, Jiménez A, Muñoz JA, Ibarz A. Edible films and coatings: structures, active functions and trends in their use. Trends Food Sci Technol 2011;22: 292-303.
13. Pérez-Gago MB, González-Aguilar GA, Olivas GI. Edible coatings for fruits and vegetables. Stewart Postharvest Rev 2010;6: 1-14.
14. Lee JY, Park HJ, Lee CY, Choi WY. Extending shelf life of minimally processed apples with edible coatings and antibrowning agents. LWT-Food Sci Technol 2003;36: 323-29.
15. Wong DWS, Tillin SJ, Hudson JS, Pavlath AE. Gas exchange in cut apples with bilayer coatings. J Agric Food Chem 1994;42: 2278-85.
16. Vargas M, Pastor C, Chiralt A, McClements DJ, González- Martínez C. Recent advances in edible coatings for fresh and minimally processed fruits. Crit Rev Food Sci 2008;48: 496-511.
17. Lin D, Zhao Y. Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables. Compr Rev Food Sci F 2007;6: 60-75.
18. Sánchez-González L, Vargas M, González- Martínez C, Chiralt A, Cháfer M. Use of essential oils in bioactive edible coatings. Food Eng Rev 2011;3: 1-16.
19. Valencia-Chamorro SA, Palou L, del Río MA, Pérez-Gago MB. Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review. Crit Rev Food Sci 2011;51: 872-900.
20. Rojas-Graü MA, Soliva-Fortuny R, Martín-Belloso O. Edible coatings to incorporate active ingredients to fresh-cut fruits: a review. Trends Food Sci Technol 2009;20: 438-47.
21. Maftoonazad N, Badii F. Use of edible films and coatings to extend the shelf life of food products. Recent P Food Nutr Agric 2009;1: 162-70.
22. Iverson, C.E., Ager, S.P. Food products with a protective coating. US7771763 (2010).
23. He, G. Natural coating agent useful for maintaining freshness of fruits and vegetables, comprises edible vegetable oil acid, ester gum, casein, acidity regulator, food grade gum lac, sucrose, vitamin C, edible ethanol and water. CN102187895A (2011).
24. Wu, J., Zhang, X., Zhong, F., Li, Y., Xia, S., Yin, X. Edible coating layer used for preserving freshness of fruit, comprises starch, polysaccharide, and plasticizer. CN101921515A (2010).
25. del Rio Gimeno, M.A., Perez, G.B. Edible coating for fresh cut produce, e.g. fruit, comprises proteins, natural wax and antioxidants. ES2335257A1 (2010).
26. Qin, W., Ding, J., Zan, Z. Edible compound coating antistaling agent for drupes. CN102057983A (2011).
27. Campos CA, Gerschenson LN, Flores SK. Development of edible films and coatings with antimicrobial activity. Food Bioprocess Tech 2011;4: 849-75.
28. Gennadios A, Hanna MA, Kurth LB. Application of edible coatings on meats, poultry and seafoods: a review. LWT-Food Sci Technol 1997;30: 337-50.
29. Min S, Krochta JM. Inhibition of Penicilium commune by edible whey protein films incorporating lactoferrin, lactoferrin hydrolysate, and lactoperoxidase systems. J Food Sci 2005;70: M-87-M94.
30. Rubiolo P, Sgorbini B, Liberto E, Cordero C, Bicchi C. Essential oils and volatiles: sample preparation and analysis. Flavour Frag J 2010;25: 282-90.
31. Cavaleiro CMF. Óleos essenciais de Juniperus de Portugal. PhD Thesis, Universidade de Coimbra, Faculdade de Farmácia, Coimbra, Portugal 2001.
32. Pourmortazavi SM, Hajimirsadeghi SS. Supercritical fluid extraction in plant essential and volatile oil analysis. J Chromatogr A 2007;1163: 2-24.
33. Figueiredo AC, Barroso JG, Pedro LG, Salgueiro L, Miguel MG, Faleiro ML. Portuguese Thymbra and Thymus species volatiles: chemical composition and biological activities. Curr Pharm Des 2008;14: 3120-40.
34. Miguel MG. Antioxidant activity of medicinal and aromatic plants. A review. Flavour Frag J 2010;25: 291-312.
35. Miguel MG. Antioxidant and anti-inflammatory activities of essential oils: a short review. Molecules 2010;15: 9252-87.
36. Adorjan B, Buchbauer G. Biological properties of essential oils: an updated review. Flavour Frag J 2010;25: 407-26.
37. Sikkema J, de Bont JAM, Poolman B. Interactions of cyclic hydrocarbons with biological membranes. J Biol Chem 1994;269: 8022-8.
38. Wendakoon CN, Sakaguchi M. Inhibition of amino acid decarboxylase activity of Enterobacter aerogenes by active components in spices. J Food Protect 1995;58: 280-3.
39. Lambert RJW, Skandamis PN, Coote PJ, Nychas G-J E. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J Appl Microbiol 2001;91: 453-62.
40. Turina AD, Nolan MV, Zygadlo JA, Perillo MA. Natural terpenes: self-assembly and membrane partitioning. Biophys Chem 2006;122: 101-13.
41. Silva NCC, Fernandes Junior A. Biological properties of medicinal plants: a review of their antimicrobial activity. J Venom Anim Toxins 2010;16: 402-13.
42. Mourey A, Canillac N. Anti-Listeria monocytogenes activity of essential oils components of conifers. Food Control 2002;13: 289-92.
43. Ultee A, Kets EPW, Albreda M, Hoekstra FA, Smid EJ. Adaptation of the food-borne pathogen Bacillus cereus to carvacrol. Arch Microbiol 2000;174: 233-8.
44. Bounatirou S, Smiti S, Miguel MG, Faleiro L, Rejeb MN, Neffati M, et al. Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link. Food Chem 2007;105: 146-55.
45. Aslim B, Yucel N. In vitro antimicrobial activity of essential oil from endemic Origanum minutiflorum on ciprofloxacin-resistant Campylobacter spp. Food Chem 2008;107: 602-6.
46. Fisher K, Phillips C. Potential antimicrobial uses of essential oils in food: is citrus the answer? Trends Food Sci Technol 2008;19: 156-64.
47. Plotto A, Roberts DD, Roberts RG. Evaluation of plant essential oils as natural postharvest disease control of tomato (Lycopersicon esculentum). Acta Hort 2003;628: 737-45.
48. Smid EJ, Witte Y, Gorris LGM. Secondary plant metabolites as control agents of postharvest Penicillium rot on tulip bulbs. Postharvest Biol Tec 1995;6: 303-12.
49. Bouchra C, Achouri M, Hassani LMI, Hmamouchi M. Chemical composition and antifungal activity of essential oils of seven Moroccan Labiatae against Botrytis cinerea Pers. J. Ethnopharmacol 2003;89: 165-9.
50. Tripathi P, Dubey NK, Shukla AK. Use of some essential oils as post-harvest botanical fungicides in the management of grey mould of grapes caused by Botrytis cinerea. World J Microbiol Biotechnol 2008;24: 39-46.
51. Ju Z, Duan Y, Ju Z. Plant oil emulsion modifies internal atmosphere, delays fruit ripening and inhibits internal browning in Chinese pears. Postharvest Biol Tec 2000;20: 243-50.
52. Tsao R, Zhou T. Interaction of monoterpenoids, methyl jasmonate, and Ca in controlling postharvest brown rot of sweet cherry. HortSci 2000;35: 1304-7.
53. Arras G, Usai M. Fungitoxic activity of 12 essential oils against four postharvest citrus pathogens: chemical analysis of Thymus capitatus oil and its effect in subatmospheric pressure conditions. J Food Protect 2001;64: 1025-9.
54. Martinez-Romero D, Castillo S, Valverde JM, Guillen F, Valero D, Serrano M. The use of natural aromatic essential oils helps to maintain postharvest quality of 'Crimson' table grapes. Acta Hort 2005;682: 1723-9.
55. Tzortzakis NG. Maintaining postharvest quality of fresh produce with volatile compounds. Innov Food Sci Emerg 2007;8: 111-6.
56. Feng W, Zheng X. Essential oils to control Alternaria alternata in vitro and in vivo. Food Control 2007;18: 1126-30.
57. Anthony S, Abeywickrama K, Wijeratnam SW. The effect of spraying essential oils Cymbopogon nardus, Cymbopogon flexuosus and Ocimum basilicum on postharvest diseases and storage life of 'Embul' banana. J Horticult Sci Biotechnol 2003;78: 780-5.
58. Martín-Belloso O, Rojas-Graü MA, Soliva-Fortuny R. In Milda E, Huber KC, Eds. Delivery of flavor and active ingredients using edible films and coatings in: edible films and coatings for food applications. Springer 2009: 295-313.
59. 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 Microbiol 2009;26: 142-50.
60. Lv F, Liang H, Yuan Q, Li C. In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms. Food Res Int 2011;44: 3057-64.
61. Hyldgaard M, Mygind T, Meyer RL. Essential oils in food preservation: mode of action, synergies, and interactions with food matrix components. Frontiers Microbiol 2012;3: 1-24.
62. Donsí F, Annunziata M, Sessa M, Ferrari G. Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. Food Sci Technol 2011;44: 1908-14.
63. Kvitnitsky, E., Ben-Arie, R., Paluy, I., Semenenko O. Compositions and methods for protection of harvested fruits from decay. US7892581 (2011).
64. Dandlen SA, Lima AS, Mendes MD, Miguel MG, Faleiro ML, Sousa MJ, et al. Antimicrobial activity, citotoxicity and intracellular growth inhibition of Portuguese Thymus essential oils. Braz J Pharmacog 2011;21: 1012-24.
65. Pranoto Y, Rakshit SK, Salokhe VM. Enhancing antimicrobial activity of chitosan films by incorporating garlic acid, potassium sorbate and nisin. LWT-Food Sci Technol 2005;38: 859-65.
66. Seydim AC, Sarikus G. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Res Int 2006;39: 639-44.
67. Rojas-Grau MA. Recubrimientos comestibles y sustancias de origen natural en manzana fresca cortada: una nueva estrategia de conservación. PhD Thesis, Universitat de Lleida, Espanha, 2006.
68. Rojas-Grau MA, Raybaudi-Massilia RM, Soliva-Fortuny RC, Avena-Bustillos RJ, McHugh TH, Martin-Belloso O. Apple pureealginate edible coating as carrier of antimicrobial agents to prolong shelf life of fresh-cut apples. Postharvest Biol Tec 2007;45: 254-64.
69. Rojas-Grau MA, Avena-Bustillos RJ, Olsen C, Friedman M, Henika PR, Martin-Belloso O, Pan Z, McHugh TH. Effects of plant essentials oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate-apple puree edible films. J Food Eng 2007;81: 634-41.
70. Bosquez-Molina E, Ronquillo-de Jesus E, Bautista-Baños S, Verde-Calvo JR, Morales-López J. Inhibitory effect of essential oils against Colletotrichum gloeosporioides and Rhizopus stolonifer in stored papaya fruit and their possible application in coatings. Postharvest Biol Tec 2010;57: 132-7.
71. Vu KD, Hollingsworth RG, Leroux E, Salmieri S, Lacroix M. Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries. Food Res Int 2011;44: 198-203.
72. Maqbool M, Ali A, Alderson PG, Mohamed MTM, Siddiqui Y, Zahid N. Postharvest application of gum arabic and essential oils for controlling anthracnose and quality of banana and papaya during cold storage. Postharvest Biol Tec 2011;62: 71-6.
73. Raybaudi-Massilia RM, Rojas-Grau MA, Mosqueda-Melgar J, Martín-Belloso O. Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples. J Food Prot 2008;71: 1150-61.
74. Raybaudi-Massilia RM, Mosqueda-Melgar J, Martín-Belloso O. Edible alginate-based coating as carrier of antimicrobials to improve shelf life and safety of fresh-cut melon. Int J Food Microbiol 2008;121: 313-27.
75. Royo M, Fernández-Pan I, Maté JI. Antimicrobial effectiveness of oregano and sage essential oils incorporated into whey protein films or cellulose-based filter paper. J Sci Food Agric 2010;90: 1513-9.
76. Sánchez-González L, Pastor L, Vargas M, Chiralt A, González-Martínez C, Cháfer M. Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essentials oil on quality and safety of cold-stored grapes. Postharvest Biol Tec 2011;60: 57-63.
77. Gniewosz M, Synowiec A. Antibacterial activity of pullulan films containing thymol. Flavour Frag J 2011;26: 389-95.
78. Atress ASH, El-Mogy MM, Aboul-Anean HE, Alsanius BW. Improving strawberry fruit storability by edible coating as a carrier of thymol or calcium chloride. Journal of Horticultural Science & Ornamental Plants 2010;2: 88-97.
79. Zapata PJ, Castillo S, Valero D, Guillén F, Serrano M, Díaz-Mula HM. The use of alginate as edible coating alone or in combination with essential oils maintained postharvest quality of tomato. Acta Hort 2009;877: 1529-34.
80. Rojas-Graü MA, Avena-Bustillos RJ, Friedman M, Henika PR, Martín-Belloso O, McHug TH. Mechanical barrier, and antimicrobial properties of apple puree edible films containing plant essential oils. J Agric Food Chem 2006;54: 9262-7.
81. Du W-X, Olsen CW, Avena-Bustillos RJ, McHugh TH, Levin CE, Friedman M. Effects of allspice, cinnamon, and clove bud essential oils in edible apple films on physical properties and antimicrobial activities. J Food Sci 2009;74: M372-8.
82. Du W-X, Avena-Bustillos RJ, Hua SST, McHugh TH. In Méndez-Villas A, Eds. Antimicrobial volatile essential oils in edible films for food safety. Formatex 2011: 1124-34.
83. Du W-X, Olsen CW, Avena-Bustillos RJ, McHugh TH, Levin CE, Friedman M. Antibacterial activity against E. coli 0157:H7, physical properties, and storage stability of novel carvacrol-containing edible tomato films. J Food Sci 2008;73: M378-83.
84. Lahav, J., Polyansky, E., Waldman, D. Composition for coating fruits, vegetables and fowl eggs especially useful for organic produce. US7708822 (2010).
85. Girard, G. Edible coating composition and uses therof. WO2011123949 (2011).