Comparative Analysis of the Composition and Active Property Evaluation of Certain Essential Oils to Assess their Potential Applications in Active Food Packaging

Abstract

The antifungal, antibacterial, and antioxidant activity of four commercial essential oils (EOs) (thyme, clove, rosemary, and tea tree) from Romanian production were studied in order to assess them as bioactive compounds for active food packaging applications. The chemical composition of the oils was determined with the Folin–Ciocâlteu method and gas chromatography coupled with mass spectrometry and flame ionization detectors, and it was found that they respect the AFNOR/ISO standard limits. The EOs were tested against three food spoilage fungi—Fusarium graminearum, Penicillium corylophilum, and Aspergillus brasiliensis—and three potential pathogenic food bacteria—Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes—using the disc diffusion method. It was found that the EOs of thyme, clove, and tea tree can be used as antimicrobial agents against the tested fungi and bacteria, thyme having the highest inhibitory effect. Concerning antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) methods, it has been established that the clove oil exhibits the highest activity because of its high phenolic content. Promising results were obtained by their incorporation into chitosan emulsions and films, which show potential for food packaging. Therefore, these essential oils could be suitable alternatives to chemical additives, satisfying the consumer demand for naturally preserved food products ensuring its safety.

Utilization of Foxtail Millet Starch Film Incorporated with Clove Leaf Oil for the Packaging of Queso Blanco Cheese as a Model Food

“…The phenolic compounds in clove leaf oil are similar to those in clove bud oil, and the concentration of eugenol in clove bud oil and clove leaf oil is in the range of 72.08–82.36% . Compared with other essential oils, it was reported that clove oil showed higher phenolic content and radical‐scavenging activities …”

“…Clove ( Syzygium aromaticum ) leaf oil consists of eugenol as the main component, followed by β‐caryophyllene and α ‐humulene, which exhibit high oxygen‐scavenging activity . Despite their similar chemical compositions, clove bud oil has been investigated more than clove leaf oil for use in food preservation . The phenolic compounds in clove leaf oil are responsible for both the antimicrobial and antioxidant effects.…”

Vegetable Additives in Food Packaging Polymeric Materials

“…-dispersion/dissolution of the polymer and all active components in a common solvent that is subsequently evaporated (solution casting technique)-method that can also be used as a coating technique by casting the dissolution onto the particular surface [43]. [48].…”

Food Preservatives from Plants

“…Rosemary EOs exhibit antifungal activity against Fusarium graminearum (cereal pathogen), α-pinene and 1,8-cineole contained in the oil show activity against, C. albicans, and A. niger [81]. Rosemary oil also exhibits bacteriodical and bacteriostatic activity against S. aureus, Bacillus subtilis and P. aeruginosa [83].…”