Antimicrobial Activity of Natural Agents against <i>Saccharomyces cerevisiae</i>

Kuorwel, Kuorwel Kuai; Cran, Marlene; Sonneveld, Kees; Miltz, Joseph; Bigger, Stephen W.

doi:10.1002/pts.939

Cited by 19 publications

(23 citation statements)

References 29 publications

(28 reference statements)

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“…Many of these microorganisms can cause undesirable reactions and can deteriorate organoleptic and nutritional properties of foods [9]. Different antimicrobial (AM) agents (most of them synthetic) are commonly incorporated directly into the food to diminish food spoilage by microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Carvacrol and Thymol for Fresh Food Packaging

Ramos¹,

Beltrán²

2013

J Bioequiv Availab

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Active packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increase the post-harvest shelf life of fresh strawberries and bread during storage. Thermal properties of the developed packaging material were determined by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Volatile compounds in food samples contained in active packaging systems were monitored by using headspace solid phase microextraction followed by gas chromatography analysis (HS-SPME-GC-MS) at controlled conditions. The obtained results provided evidences that exposure to carvacrol and thymol is an effective way to enlarge the quality of strawberries and bread samples during distribution and sale.

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Section: Introductionmentioning

confidence: 99%

Carvacrol and Thymol for Fresh Food Packaging

Ramos¹,

Beltrán²

2013

J Bioequiv Availab

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“…The AM films incorporated with EOs and/or their principal constituents have the potential for packaging of many food products such as bakery (Suhr and Nielsen 2003; Rodriguez and others 2008; Rokchoy and others 2009; Mehyar and others 2011); dairy (Suppakul and others 2008; Kuorwel and others 2011a); meat, chicken, and fish (Suppakul and others 2003a; Kerry and others 2006; Wu and others 2010); and fresh produce (Rodríguez‐Lafuente and others 2010). There are already some commercial applications for AM packaging systems such as wasabi extract (or Japanese horseradish) used for Japanese rice lunch boxes (Koichiro 1993), Piatech manufactured by Rhone‐Poulec (Cranbury, N.J., U.S.A.) and Daikoku Kasei Co. (Morioka, Iwate, Japan) (Brody and others 2001).…”

mentioning

confidence: 99%

Essential Oils and Their Principal Constituents as Antimicrobial Agents for Synthetic Packaging Films

Kuorwel¹,

Cran²,

Sonneveld³

et al. 2011

Journal of Food Science

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167

105

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Spices and herbal plant species have been recognized to possess a broad spectrum of active constituents that exhibit antimicrobial (AM) activity. These active compounds are produced as secondary metabolites associated with the volatile essential oil (EO) fraction of these plants. A wide range of AM agents derived from EOs have the potential to be used in AM packaging systems which is one of the promising forms of active packaging systems aimed at protecting food products from microbial contamination. Many studies have evaluated the AM activity of synthetic AM and/or natural AM agents incorporated into packaging materials and have demonstrated effective AM activity by controlling the growth of microorganisms. This review examines the more common synthetic and natural AM agents incorporated into or coated onto synthetic packaging films for AM packaging applications. The focus is on the widely studied herb varieties including basil, oregano, and thyme and their EOs.

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“…Essential oils and some of its active constituents have been used as antimicrobial and antifungal agents in the preparation of active coatings and films [47][48][49]. In addition to its GRAS grade, essential oils exhibit wide spectrum effects on harmful microorganisms and some has been approved as food additives particularly as flavoring agent [27].…”

Section: Antimicrobial Agentsmentioning

confidence: 99%

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

Youssef

Assem

El‐Sayed

et al. 2017

J Package Technol Res

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The diversity of cheese varieties, dynamic microbiological and biochemical changes which undergo during cheese manufacture, ripening and marketing need special care to meet the desired consumer acceptability and satisfaction. In this area packaging plays an important role in cheese industry. Application of films or coatings to cover cheese surfaces has long been recognized as an important treatment for the protection of the quality and safety of the product. The growing environmental concern about the use of un-biodegradable materials in cheese packaging encouraged research to develop edible materials for coating and packaging of cheese. Several polysaccharides and proteins with or without plasticizers, antimicrobial agents and nanoparticles have been used as basis for the development of edible cheese coating. The present manuscript gives an overview on the development and use of edible cheese coating in relation to the cheese quality and safety.

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Antimicrobial Activity of Natural Agents against Saccharomyces cerevisiae

Cited by 19 publications

References 29 publications

Carvacrol and Thymol for Fresh Food Packaging

Carvacrol and Thymol for Fresh Food Packaging

Essential Oils and Their Principal Constituents as Antimicrobial Agents for Synthetic Packaging Films

Utilization of Edible Films and Coatings as Packaging Materials for Preservation of Cheeses

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