The application of clove extracts as a potential functional component in active food packaging materials and model food systems: A mini-review

Gengatharan, Ashwini; Rahim, Muhamad Hafiz Abd

doi:10.1016/j.afres.2023.100283

Cited by 15 publications

(4 citation statements)

References 58 publications

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“…For this reason, EU and OEO can be regarded as broad‐spectrum antimicrobial agents, owing to their action against Gram‐positive and Gram‐negative bacteria. According to the literature, EU is a phenolic compound found primarily in cloves (Gengatharan & Abd Rahim, 2023). Like EU, the antimicrobial activity of OEO is related to its hydrophilic character, which allows the disruption of the cell membrane of bacteria, thereby reducing and inhibiting their growth (Bosquez‐Molina et al, 2010; Bósquez‐Molina et al, 2009; Reyes et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Active chitosan/gelatin‐based films and coatings containing eugenol and oregano essential oil for fresh cheese preservation

Méndez

López‐Córdoba

et al. 2023

J Food Process Engineering

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The use of active substance‐containing biodegradable and edible coatings has become a potentially viable alternative for food preservation, especially to retard oxidative processes and the growth of pathogenic and spoilage microorganisms on the surface of the foodstuffs. In this context, the objective of this research was to develop and characterize gelatin (GL)/chitosan (CH)‐based active, biodegradable, and edible films and coatings containing eugenol (EU) and oregano (Origanum vulgare) essential oil (OEO) in different OEO:EU ratios, and obtained via casting for application in fresh cheese. More soluble, wetter, yellower, and opaque films than the control film system were obtained as a consequence of a higher OEO:EU ratio. Although, the water vapor barrier properties in OEO‐containing films were markedly enhanced with respect to control film system. All the films displayed a slight phase separation, but this was more noticeable when increasing the OEO:EU ratio. This could explain the higher moisture content and water solubility values as the OEO:EU ratio increased. The films containing EU and OEO showed antimicrobial activity against Staphylococcus aureus and Escherichia coli. The best film systems were selected and tested as coatings for the preservation of fresh cheese. In particular, the coating F4 (0.5% wt/wt of OEO + 0.5% wt/wt of EU) displayed the best conservation capacity of fresh cheese during 14 days of storage at 4°C. This predominantly through the reduction of the colony‐forming units of S. aureus, total coliforms, and mesophilic aerobic.Practical applicationsThe addition of EU and OEO in CH/GL‐based coatings presented a synergistic effect in terms of their antimicrobial activity. These food packaging materials would be an alternative for the preservation of foods susceptible to contamination by pathogenic and/or spoilage microorganisms during storage. Besides, the addition of OEO improved particularly the barrier properties of active, biodegradable, and edible films, which allows their use as a protection mechanism for high‐moisture and medium‐moisture foods, such as fresh cheese. Overall, assessed coatings could increase the shelf life of fresh cheese in terms of food safety, but not its quality in terms of maintaining its freshness.

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Section: Resultsmentioning

confidence: 99%

Active chitosan/gelatin‐based films and coatings containing eugenol and oregano essential oil for fresh cheese preservation

Méndez

López‐Córdoba

et al. 2023

J Food Process Engineering

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“…The ability of these extracts to inhibit fungal growth is already well established, but a number of research studies have actually been focused on essential oils extracted using organic solvents, with the phenolic compound eugenol considered to be responsible for the activity [ 63 , 64 , 65 ]. However, in this study, a water-based extraction method was used and as reported in the review of Gengatharan and Rahim [ 66 ], eugenol was less likely to be present, being mostly detected in non-aqueous extracts. Hence, even though a detailed analysis of the extracts’ constituents was not undertaken, it seemed plausible that other compounds could have contributed to the observed antifungal effects.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant and Antifungal Properties of Cinnamon, Cloves, Melia azedarach L. and Ocimum gratissimum L. Extracts against Fusarium oxysporum Isolated from Infected Vegetables in Mauritius

Jeewon,

Pudaruth,

Bhoyroo

et al. 2024

Pathogens

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Background: Fusarium species, a group of economically destructive phytopathogens, are poorly studied in Mauritius where agriculture holds much significance. Furthermore, the increasing popularity of organic farming has prompted interest in alternatives to chemical fungicides. Methods: After gaining an overview of Fusarium prevalence in Mauritius fields through a survey, the pathogen was isolated from infected crops and identified based on morphological and molecular characteristics. Methanol and water extracts were then prepared from Melia azedarach, Ocimum gratissimum, cinnamon and cloves before determining their phytochemical profiles. Additionally, the antioxidant and antifungal effects of different concentrations of aqueous extracts were assessed. Results: The isolate was confirmed as Fusarium oxysporum, and cloves inhibited its growth by up to 100%, especially at 60 and 90 g/L, with the results being significantly higher than those of the synthetic fungicide mancozeb. Over 50% inhibition was also noted for cinnamon and Ocimum gratissimum, and these effects could be linked to the flavonoids, phenols and terpenoids in the extracts. Conclusion: This study presented the aqueous extracts of cloves, cinnamon and Ocimum gratissimum as potential alternatives to chemical fungicides. It also confirmed the prevalence of Fusarium infection in Mauritius fields, thereby highlighting the need for additional studies on the pathogen.

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“…Wykazano, że otrzymane folie z dodatkiem eugenolu wykazują potencjał w zakresie stosowania ich jako naturalne konserwanty oraz systemy pakowania przyjazne środowisku. Ponadto otrzymane folie charakteryzowały się barierowością wobec promieniowania UV, dzięki czemu zapobiegały utlenianiu się żywności, a także hamowaniem rozwoju drobnoustrojów takich jak Escherichia coli i Staphylococcus aureus [14]. Liczne badania wskazują również na pozytywny wpływ opakowań aktywnych na przedłużenie trwałości mikrobiologicznej i chemicznej pakowanej żywności bez znacznego wpływu na cechy organoleptyczne i sensoryczne produktu [24].…”

Section: Związki Przeciwutleniająceunclassified

Biopolimerowe Materiały Aktywne Do Żywności

MIKUS,

GALUS

2023

zntj

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Background. The aim of the work was to discuss solutions used in the development of biopolymer ac tive materials for food for the food industry. Biopolymers such as polysaccharides, proteins and lipids are increasingly used in active food packaging materials due to their biodegradability and biocompatibility. In addition, they are used as carriers of various types of functional substances, e.g. antioxidant substances and agents inhibiting the development of pathogenic microorganisms, mainly to increase the safety of food products. In contrast to packaging made of biopolymers, the use of polymeric materials from non renewable raw materials has a significant impact on the environment and a negative impact on the accu mulation of packaging waste. Edible materials, utilized in the form of films or coatings, can extend the quality and shelf life of food. In addition, we can observe nowadays the use of gentle food processing methods, as well as new packaging materials derived from renewable raw materials. Results and conclusion. The key area of development is currently new strategies of active packaging in which natural substances can be used. Intensive scientific research is being carried out to create active packaging with improved mechanical, barrier, antioxidant and antimicrobial properties. The practical use of active packaging can have an impact on the reduction of food waste, and reducing this phenomenon is one of the goals of the circular economy model, which has also been included in the European Green Deal. This publication is a review of current research achievements regarding the use of food packaging materi als based on biopolymers, along with a discussion of various types of active substances and their impact on the durability of selected food products.

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The application of clove extracts as a potential functional component in active food packaging materials and model food systems: A mini-review

Cited by 15 publications

References 58 publications

Active chitosan/gelatin‐based films and coatings containing eugenol and oregano essential oil for fresh cheese preservation

Active chitosan/gelatin‐based films and coatings containing eugenol and oregano essential oil for fresh cheese preservation

Antioxidant and Antifungal Properties of Cinnamon, Cloves, Melia azedarach L. and Ocimum gratissimum L. Extracts against Fusarium oxysporum Isolated from Infected Vegetables in Mauritius

Biopolimerowe Materiały Aktywne Do Żywności

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