Combined impact of peppermint oil and lime oil on Mangosteen (Garcinia Mangostana) fruit ripening and mold growth using closed system

Owolabi, Iyiola Oluwakemi; Songsamoe, Sumethee; Matan, Narumol

doi:10.1016/j.postharvbio.2021.111488

Cited by 27 publications

(24 citation statements)

References 42 publications

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“…Furthermore, appearance shows a positive correlation with chlorophyll and firmness. Exogenous application of TTO and PMO conserved the quality and appearance of strawberry and mangosteen fruit during cold storage, respectively [ 37 , 38 ], which is in agreement with our findings ( Figure 1 a).…”

Section: Discussionsupporting

confidence: 91%

Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid

Abdelgawad

Awad

Ali

et al. 2022

Plants

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The quality of fresh-cut green beans deteriorates rapidly in storage, which contributes to increased food waste and lower perceived customer value. However, chitosan (Cs) and certain plant essential oils show promise in reducing postharvest quality loss during storage. Here, the effect of Cs and the combinations of Cs + tea tree oil (TTO), Cs +x peppermint oil (PMO), and Cs + ascorbic acid (AsA) on the quality of fresh-cut green bean pods (FC-GB) is studied over a 15-d storage period at 5 °C. All four FC-GB treatments reduced weight loss and maintained firmness during storage when compared to uncoated FC-GB. Furthermore, all treatments showed higher total chlorophyll content, AsA, total phenolic compounds, and total sugars compared to the control. The best treatment for reducing microbial growth was a combination of Cs + AsA. Additionally, the combination of Cs with TTO, PMO, or AsA showed a significant reduction in the browning index and increased the antioxidant capacity of FC-GB up to 15 d postharvest.

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Section: Discussionsupporting

confidence: 91%

Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid

Abdelgawad

Awad

Ali

et al. 2022

Plants

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“…Previously, Wang et al [18] observed a higher TSS content in loquat fruit treated with ethanol compared with the control. Additionally, our results agree with early work reporting a gradual increase in TSS in mangosteen fruit treated [37] with PMO. Higher retention of TSS in samples treated with PMO can be related to the reduction of evaporation transpiration and respiration rate leading to conserving TSS [53].…”

Section: Total Soluble Solids (Tss)supporting

confidence: 93%

“…A sensory evaluation of the overall acceptability of the products, over time, and according to the proposed treatments, would be desirable. Our results shown in Figure 1A agree with a number of previous studies [8,36] that reported that TTO treatment maintained the overall acceptability and appearance of strawberry fruit stored at 20 °C for 3 d. Exogenous application of PMO has been shown to retard ripening, maintain appearance and suppress the decay of Mangosteen fruit [37], primarily due to the preservative effect of EOs as an antioxidant as its major components (Table 1). However, the synergistic or antagonistic influence of one compound in a small proportion of the mixture must be recognized [38].…”

Section: Appearancesupporting

confidence: 90%

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Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

Awad

Parmar

Ali

et al. 2021

Foods

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Green beans are a perishable crop, which deteriorate rapidly after harvest, particularly when minimally processed into ready-to-eat fresh-cut green beans. This study investigated the effectiveness of ethanol, ascorbic acid (AsA), tea tree essential oil (TTO), and peppermint essential oil (PMO) on the quality and storability of fresh-cut green bean pods samples stored at 5 °C for 15 days. Our results indicated that samples treated with ethanol, AsA, TTO, and PMO preserved appearance, firmness (except ethanol), chlorophyll content, and moisture compared with the samples without any treatment (control). Additionally, higher vitamin C, total soluble solids (TSS), total sugars, and total phenolic compounds (TPC) were observed in samples treated with ethanol, AsA, TTO, and PMO compared with the control. The most effective treatments for controlling microbial growth were ethanol followed by either TTO or PMO. All the treatments had positive effects on shelf life, maintained quality, and reducing microbial growth during 15 days of cold storage. A particular treatment can be selected based on the economic feasibility and critical control point in the value chain.

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“…For example, highly volatile essential oils, which are increasingly considered for applications in food packaging [12], can undergo volatilization during thermal processing [13]. On the other hand, natural additives with strong odor and taste could affect the organoleptic characteristics of food [14,15]. Hence, protection of food from the negative impact of additives should be also considered [16].…”

Section: Generalities On Active Food Packagingmentioning

confidence: 99%

Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging

Stoleru¹,

Brebu²

2021

Molecules

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Human health, food spoilage, and plastic waste, which are three great topical concerns, intersect in the field of food packaging. This has created a trend to replace synthetic food preservatives with natural ones, to produce bio-functional food packaging, and to shift towards biodegradable polymeric materials. Among the natural bioactive agents, essential oils are gaining more and more attention in food packaging applications due to their various benefits and fewer side-effects. However, their volatility, hydrophobicity, and strong odor and taste limit the direct use in food-related applications. Fixation into polymeric matrices represents a suitable strategy to promote the benefits and reduce the drawbacks. Emulsification and electrospinning are largely used techniques for protection and stabilization of essential oils. These methods offer various advantages in active food packaging, such as controlled release, ensuring long-term performance, decreased amounts of active agents that gain enhanced functionality through increased available surface area in contact with food, and versatility in packaging design. This review focuses on creating correlations between the use of essential oils as natural additives, stabilization methods, and biodegradable polymeric matrices or substrates in developing bioactive food packaging materials. Documentation was performed via the Scopus, ScienceDirect, and PubMed databases, selecting the publications after the year 2018. Particular attention was given to the publications that tested materials on food/food pathogens to evaluate their performances in retarding spoilage. Research gaps were also identified on the topic, materials being tested mainly at short time after preparation without considering the long-term storage that usually occurs in actual practice between production and use, and insufficient research related to upscaling.

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Combined impact of peppermint oil and lime oil on Mangosteen (Garcinia Mangostana) fruit ripening and mold growth using closed system

Cited by 27 publications

References 42 publications

Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid

Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid

Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils

Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging

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