Analysis of Aroma Active Constituents, Antioxidant and Antimicrobial activity of C. sinensis, Citrus limetta and C. limon Fruit Peel Oil by GC-MS

Gupta, Monika; Gularia, Pankaj; Singh, Devi; Gupta, Shelly

doi:10.13005/bbra/1355

Cited by 11 publications

(9 citation statements)

References 14 publications

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“…Many studies have illustrated the antimicrobial effect of fruit peel EOs against drugresistant, pathogenic and food spoilage bacterial strains. Some studies have found that EOs extracted from the fruit peels of banana [13], pomegranate [1] and citrus fruits such as sweet orange, grapefruit, lime, sweet lemon, mandarin, tangerine and pummelo [22,40,[51][52][53] exhibited inhibitory activity against Gram-positive and Gram-negative bacteria. These studies indicate that fruit peels are a potentially valuable anti-microbial resource [42].…”

Section: Antimicrobial Properties Of Fruit Peel Essential Oilsmentioning

confidence: 99%

See 1 more Smart Citation

Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry

Angane

Swift

Huang

et al. 2022

Foods

199

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A novel alternative to synthetic preservatives is the use of natural products such as essential oil (EO) as a natural food-grade preservative. EOs are Generally Recognized as Safe (GRAS), so they could be considered an alternative way to increase the shelf-life of highly perishable food products by impeding the proliferation of food-borne pathogens. The mounting interest within the food industry and consumer preference for “natural” and “safe” products means that scientific evidence on plant-derived essential oils (EOs) needs to be examined in-depth, including the underlying mechanisms of action. Understanding the mechanism of action that individual components of EO exert on the cell is imperative to design strategies to eradicate food-borne pathogens. Results from published works showed that most EOs are more active against Gram-positive bacteria than Gram-negative bacteria due to the difference in the cell wall structure. In addition, the application of EOs at a commercial scale has been minimal, as their flavour and odour could be imparted to food. This review provides a comprehensive summary of the research carried out on EOs, emphasizing the antibacterial activity of fruit peel EOs, and the antibacterial mechanism of action of the individual components of EOs. A brief outline of recent contributions of EOs in the food matrix is highlighted. The findings from the literature have been encouraging, and further research is recommended to develop strategies for the application of EO at an industrial scale.

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Section: Antimicrobial Properties Of Fruit Peel Essential Oilsmentioning

confidence: 99%

“…Over the past decade, several studies [24,37,[53][54][55] have examined the antibacterial properties of sweet orange (Citrus sinensis) EO. A broad-spectrum antibacterial activity was observed against a range of foodborne pathogens, confirming its potential to be a natural antimicrobial agent for food preservation.…”

Section: Orange Essential Oilsmentioning

confidence: 99%

Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry

Angane

Swift

Huang

et al. 2022

Foods

199

View full text Add to dashboard Cite

show abstract

“…The antifungal effects of Citrus genus EO has determined against Penicillium digitatum, Penicillium italicum (Caccioni et al, 1998) and Saccaromyces cerevisiae (Belletti et al, 2004). Orange (Citrus sinensis [L.] Osbeck) (C.sinensis) EO, which is found in the rind or peel, contains antimicrobial bioactive components including coumarins, flavonoids (flavone, flavanone to the flavonols), carotenoids, terpenes and linalool (Gupta et al, 2014). Orange EO consists of limonene (90%), which is basically a sesquiterpene, and also contains sabinen, myrcene, linalyl acetate, linalool, citronellal, citronellol, neral and geranial (Hamdan et al, 2013).…”

Section: Physical-chemical and Antimicrobial Properties Of Egg White mentioning

confidence: 99%

“…valencia) fruit peels the essential oils (EO CVV ) investigated in this work were purchased from flora Hatay (Turkey). Esential oil was obtained by hydro-destillation for 3 h using a Clevenger-type apparatus (Bounatirou et al, 2007;Gupta et al, 2014).…”

Section: Essential Oilsmentioning

confidence: 99%

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

Kavas

2016

Food Sci. Technol

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In this study, the effects of edible film (EWPP CVV ) produced by the addition (2% v/v) orange essential oil (EO CVV ) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on the physico-chemical and antibacterial properties, appearance (color, structure, brightness) and odor of kashar cheese were studied .Cheese samples were separately coated with these films and stored at +4°C for 30 days. Analyses were performed on the 1st, 7th, 15th and the 30th days of storage. During storage, the inner and outer hardness values during storage of the samples coated with EWPP CVV were lower than of those coated with EWPP. With the addition of EO CVV to the film, the antimicrobial effects on of the studied microorganisms increased. EWPP film was brighter and more transparent compared to EWPP CVV . The color of EWPP CVV was more yellowish.Keywords: egg white protein powder; edible films; orange essential oil; kashar cheese.Practical Application: Edible films containing essential oils provide new ways to enhance microbial safety and shelf-life of foods by direct and/or indirect contacts of the antimicrobials in the films with the food. The incorporation of essential oils into Egg White Protein Powder based edible film applied onto kashar cheese helps to reduce microbial load during storage. EWPP CVV offer the potential for all natural antimicrobials for use in improving the safety of organic or all natural foods.

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“…In Thailand, tangerine is the most important type of citrus fruit contributing about 76% of total production (Sethpakdee, 1997). Orange peels are rich in alcoholic compounds, flavonoids and proteins (Ozturk et al, 2018;Gupta et al, 2014) and thus orange peel extract (OPE) can reduce Ag + and stabilize AgNPs (Kaviya et al, 2011;Kahrilas et al, 2014;Saratale et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Biosynthesis of Silver Nanoparticles Using Orange Peel Extract for Application in Catalytic Degradation of Methylene Blue Dye

Simatupang

Jindal

2021

Environ. Nat. Resour. J.

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Interest in the biosynthesis of silver nanoparticles (AgNPs) has been steadily increasing primarily due to their numerous applications in various fields, low-cost, use of non-toxic environmentally-friendly materials and easy implementation. This study focused on the biosynthesis of AgNPs using orange peel extract (OPE), optimization of process conditions, and application in catalytic degradation of methylene blue (MB) dye used in the textile industry. A central composite design in response surface methodology resulted in optimum conditions of 0.0075 g dry peel/mL for OPE concentration, pH of 11 and 1.5 mM silver nitrate concentration. The optimum conditions for the response variables corresponded to the peak absorbance of 0.79 and SPR wavelength of 403.8 nm in UV-vis spectra, and minimum particle size of 12.9 nm. In addition, peak absorbance and SPR wavelength appeared to be related to the size of the AgNPs. A full-factorial design for the catalytic degradation of MB dye by the biosynthesized AgNPs for 1 h indicated the maximum influence of AgNPs compared to the concentrations of MB dye and NaBH4 in decreasing order. The MB dye was reduced rapidly with NaBH4 in the presence of AgNPs due to their catalytic action. The findings of the study show the potential of OPE for the biosynthesis of AgNPs with excellent catalytic activity for the treatment of MB dye in industrial effluent.

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Analysis of Aroma Active Constituents, Antioxidant and Antimicrobial activity of C. sinensis, Citrus limetta and C. limon Fruit Peel Oil by GC-MS

Cited by 11 publications

References 14 publications

Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry

Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry

Physical-chemical and antimicrobial properties of Egg White Protein Powder films incorporated with orange essential oil on Kashar Cheese

Biosynthesis of Silver Nanoparticles Using Orange Peel Extract for Application in Catalytic Degradation of Methylene Blue Dye

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