Grape berry coatings of lemongrass oil-incorporating nanoemulsion

LWT

Volumn 58, Issue 1, 2014, Pages 1-10

  Kim, In Hah ^a   Oh, Yoon Ah ^a   Lee, Hanna ^a   Song, Kyung Bin ^b   Min, Sea C ^a  

^a Seoul Women University   (South Korea)

^b Chungnam National University   (South Korea)

Author keywords

Edible coating; Essential oil; Foodborne pathogen; Grape; Nanoemulsion

Indexed keywords

ANTHOCYANINS; EMULSIFICATION; ESCHERICHIA COLI; ESSENTIAL OILS; FOOD MICROBIOLOGY; FOOD SAFETY; FRUITS; LISTERIA; MIXING; PATHOGENS; SALMONELLA;

DYNAMIC HIGH PRESSURE; EDIBLE COATING; FOOD-BORNE PATHOGENS; GRAPE; GRAPE BERRY; LEMONGRASS OIL; LIFE SAFETY; NANOEMULSION; SHELF LIFE; VITIS LABRUSCANA;

COATINGS;

CYMBOPOGON CITRATUS; ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM; VITACEAE; VITIS; VITIS LABRUSCA X VITIS VINIFERA;

EID: 84899055921     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.03.018     Document Type: Article

References (41)

1. Ahmed J., Shivhare U.S., Raghavan G.S.V. Thermal degradation kinetics of anthocyanin and visual colour of plum puree. European Food Research and Technology 2004, 218:525-528.
2. Alegre I., Vĩnas I., Usall J., Anguera M., Figge M.J., Abadias M. An Enterobacteriaceae species isolated from apples controls foodborne pathogens on fresh-cut apples and peaches. Postharvest Biology and Technology 2012, 74:118-124.
3. Azarakhsh N., Osman A., Ghazali H.M., Tan C.P., Adzahan N.M. Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineapple. Postharvest Biology and Technology 2014, 88:1-7.
4. Badosa E., Trias R., Parés D., Pla M., Montesinos E. Microbiological quality of fresh fruit and vegetable products in Catalonia (Spain) using normalized plate-counting methods and real time polymerase chain reaction (QPCR). Journal of the Science of Food and Agriculture 2008, 88:605-611.
5. Bai J., Baldwin E.A., Hagenmaier R.H. Alternatives to shellac coatings provide comparable gloss, internal gas modification, and quality for 'Delicious' apple fruit. HortScience 2002, 37:559-563.
6. Bakkali F., Averbeck S., Averbeck D., Idaomar M. Biological effects of essential oils - a review. Food and Chemical Toxicology 2008, 46:446-475.
7. Barman K., Asrey R., Pal R.K., Kaur C., Jha S.K. Influence of putrescine and carnauba wax on functional and sensory quality of pomegranate (Punica granatum L.) fruits during storage. Journal of Food Science and Technology 2014, 51:111-117.
8. Berger C.N., Sodha S.V., Shaw R.K., Griffin P.M., Pink D., Hand P., et al. Fresh fruit and vegetables as vehicles for the transmission of human pathogens. Environmental Microbiology 2010, 12:2385-2397.
9. Blois M.S. Antioxidant determination by the use of a stable free radical. Nature 1958, 181:1199-1203.
10. Brassard J., Gagné M.-J., Généreux M., Côté C. Detection of human food-borne and zoonotic viruses on irrigated, field-grown strawberries. Applied and Environmental Microbiology 2012, 78:3763-3766.
11. Campos C.A., Gerschenson L.N., Flores S.K. Development of edible films and coatings with antimicrobial activity. Food and Bioprocess Technology 2011, 4:849-875.
12. Chiumarelli M., Hubinger M.D. Stability, solubility, mechanical and barrier properties of cassava starch - carnauba wax edible coatings to preserve fresh-cut apples. Food Hydrocolloids 2012, 28:59-67.
13. Dumay E., Chevalier-Lucia D., Picart-Palmade L., Benzaria A., Gracia-Julia A., Blayo C. Technological aspects and potential applications of (ultra) high-pressure homogenization. Trends in Food Science & Technology 2013, 31:13-26.
14. García M.A., Martino M.N., Zaritzky N.E. Composite starch-based coatings applied to strawberries (Fragaria ananassa). Molecular Nutrition & Food Research 2001, 45:267-272.
15. Hammer K.A., Carson C.F., Riley T.V. Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology 1999, 86:985-990.
16. Kim D.-O., Jeong S.W., Lee C.Y. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chemistry 2003, 81:321-326.
17. Kim I.-H., Lee H., Kim J.E., Song K.B., Lee Y.S., Chung D.S., et al. Plum coatings of lemongrass oil-incorporating carnauba wax-based nanoemulsion. Journal of Food Science 2013, 78:E1551-E1559.
18. Krasaekoopt W., Mabumrung J. Microbiological evaluation of edible coated fresh-cut cantaloupe. Kasetsart Journal (Natural Science) 2008, 42:552-557.
19. Maftoonazad N., Ramaswamy H.S., Marcotte M. Shelf-life extension of peaches through sodium alginate and methyl cellulose edible coatings. International Journal of Food Science & Technology 2008, 43:951-957.
20. Magnuson B.A., Jonaitis T.S., Card J.W. Abrief review of the occurrence, use, and safety of food-related nanomaterials. Journal of Food Science 2011, 76:R126-R133.
21. Meng X., Li B., Liu J., Tian S. Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage. Food Chemistry 2008, 106:501-508.
22. Min S., Harris L.J., Krochta J.M. Antimicrobial effects of lactoferrin, lysozyme, and the lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli O157:H7. Journal of Food Science 2005, 70:M332-M338.
23. Min S., Rumsey T.R., Krochta J.M. Diffusion of the antimicrobial lysozyme from a whey protein coating on smoked salmon. Journal of Food Engineering 2008, 84:39-47.
24. Montero-Calderón M., Rojas-Graü M.A., Martín-Belloso O. Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus). Postharvest Biology and Technology 2008, 50:182-189.
25. Moore-Neibel K., Gerber C., Patel J., Friedman M., Ravishankar S. Antimicrobial activity of lemongrass oil against Salmonella enterica on organic leafy greens. Journal of Applied Microbiology 2012, 112:485-492.
26. Pastor C., Sánchez-González L., Marcilla A., Chiralt A., Cháfer M., González-Martínez C. Quality and safety of table grapes coated with hydroxypropylmethylcellulose edible coatings containing propolis extract. Postharvest Biology and Technology 2011, 60:64-70.
27. Perez-Gago M.B., Serra M., Alonso M., Mateos M., Del Río M.A. Effect of solid content and lipid content of whey protein isolate-beeswax edible coatings on color change of fresh-cut apples. Journal of Food Science 2003, 68:2186-2191.
28. Perez-Gago M.B., Serra M., Alonso M., Mateos M., del Río M.A. Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples. Postharvest Biology and Technology 2005, 36:77-85.
29. Pinto R., Lichter A., Danshin A., Sela S. The effect of an ethanol dip of table grapes on populations of Escherichia coli. Postharvest Biology and Technology 2006, 39:308-313.
30. Qian C., McClements D.J. Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: factors affecting particle size. Food Hydrocolloids 2011, 25:1000-1008.
31. Rao J., McClements D.J. Food-grade microemulsions and nanoemulsions: role of oil phase composition on formation and stability. Food Hydrocolloids 2012, 29:326-334.
32. Raybaudi-Massilia R.M., Mosqueda-Melgar J., Martín-Belloso O. Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. International Journal of Food Microbiology 2008, 121:313-327.
33. Reinoso E., Mittal G.S., Lim L.-T. Influence of whey protein composite coatings on plum (Prunus domestica L.) fruit quality. Food and Bioprocess Technology 2008, 1:314-325.
34. Rojas-Graü M.A., Raybaudi-Massilia R.M., Soliva-Fortuny R.C., Avena-Bustillos R.J., McHugh T.H., Martín-Belloso O. Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biology and Technology 2007, 45:254-264.
35. Rojas-Graü M.A., Tapia M.S., Martín-Belloso O. Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. LWT - Food Science and Technology 2008, 41:139-147.
36. Sacchetti G., Maietti S., Muzzoli M., Scaglianti M., Manfredini S., Radice M., et al. Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chemistry 2005, 91:621-632.
37. Sánchez-González L., Pastor C., Vargas M., Chiralt A., González-Martínez C., Cháfer M. Effect of hydroxypropylmethylcellulose and chitosan coatings with and without bergamot essential oil on quality and safety of cold-stored grapes. Postharvest Biology and Technology 2011, 60:57-63.
38. Serrano M., Valverde J.M., Guillén F., Castillo S., Martínez-Romero D., Valero D. Use of Aloe vera gel coating preserves the functional properties of table grapes. Journal of Agricultural and Food Chemistry 2006, 54:3882-3886.
39. Vargas M., Albors A., Chiralt A., Gonzalez-Martinez C. Quality of cold-stored strawberries as affected by chitosan-oleic acid edible coatings. Postharvest Biology and Technology 2006, 41:164-171.
40. Wang W.-M., Siddiq M., Sinha N.K., Cash J.N. Effect of processing conditions on the physicochemical and sensory characteristics of Stanley plum paste. Journal of Food Processing and Preservation 2007, 19:65-81.
41. Yaman Ö., Bayoindirli L. Effects of an edible coating and cold storage on shelf-life and quality of cherries. LWT - Food Science and Technology 2002, 35:146-150.