Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials

Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects onEscherichia coliO157:H7 andStaphylococcus aureus

“…Additionally, coating the cheese samples with WPIG-based coating had a significant effect on the fat levels of the samples (p < 0.05). The higher fat values in samples coated with WPIGbased coating compared with the K sample are associated with the former's higher dissolution of the essential oil in the lipid fraction of the cheese, which can be attributed to the WPIGbased coating's hydrophobic properties (Holley & Patel, 2005) and it being a good barrier against fat (Koyuncu & Savran, 2002). Weight losses in coated Kashar cheese samples were lower than those in K samples ( Figure 1).…”

“…This result was associated with the slower transmission of antimicrobial agent from the coating layer to food in the edible coating systems, whereby a high concentration of antimicrobial agent was left in the coating and at the surface of the food, which in effect provides a longlasting defense against microorganisms (Cagri, Ustunol, & Ryser, 2002;Coma et al, 2002). Additionally, depending on the acidity increase in cheese samples, the hydrophobic properties of essential oil also increases, indicating that the essential oil is easily dissolved in the lipid phase of the food and the bacteria, thereby providing an increase in the antimicrobial activity (Holley & Patel, 2005). In our study, WPIG-based coating was detected to have a bacteriostatic effect against both microorganisms (Table 3), whereas a bactericidal effect was only detected for the S. aureus microorganism on the 30th day, with no equivalent effect found for E. coli O157:H7 during the same time period.…”

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

“…Also, in relation with the pH decrease in cheese samples, the increase in hydrophobicity of essential oil and the easier dissolution of cell membrane in the lipid phase have an effect on the increase in antimicrobial activity (Holley & Patel, 2005). Additionally, it was concluded that limonene (84.2%) and linalol (% 3.54) which was found in high concentrations in the composition of EO CVV along with low concentrations of α-pinenen (0.47%), and the high acidity of EO CVV (pH 3.13) may have contributed to the increased antimicrobial activity.…”

Citrus peel extract incorporated ice cubes to protect the quality of common pandora

“…Bitter orange is demanded in recent years owing to its bioactive compounds such as synephrine, alkaloids, limonoids, phytosterols and flavonoids (Barreca et al 2011). Treatment with fruit extracts, in combination with ice, has proven to be an effective preservation method for the extension of shelf-life of foods (Holley and Patel 2005). Many spices and plants have been extensively studied for their natural antioxidant characteristics.…”