Topical advances of edible coating based on the nanoemulsions encapsulated with plant essential oils for foodborne pathogen control

Shen, Chen; Chen, Wenqing; Li, Changzhu; Aziz, T.; Cui, Haiying; Lin, Lin

doi:10.1016/j.foodcont.2022.109419

Cited by 14 publications

(9 citation statements)

References 78 publications

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“…In recent years, essential oils derived from various plant sources have emerged as promising approaches for disease control [6]. These natural compounds possess diverse bioactive properties, including antifungal, antibacterial, and antioxidant activities, making them potential alternatives to synthetic fungicides [7]. Essential oils are also known for their low toxicity and biodegradability, making them environmentally sustainable alternatives for disease management.…”

Section: Introductionmentioning

confidence: 99%

“…Essential oils are also known for their low toxicity and biodegradability, making them environmentally sustainable alternatives for disease management. The potential of essential oils for disease control is gaining interest due to their sustainable and eco-friendly properties [5,6,7] . The utilisation of novel essential oils derived from plants such as Cinnamon (C. verrum), Peppermint (M. peperita), and Citronella (C. nardus) demonstrates a promising approach for exploring natural alternatives to traditional chemical treatments [8] .…”

Section: Introductionmentioning

confidence: 99%

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Assessing the efficacy of essential oil fumigation in mitigating Botrytis cinerea infection in cherry tomato

Antuhu,

Muanpuii,

Maisnam

et al. 2024

BIO Web Conf.

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Cherry Tomato (Solanum lycopersicum L. var. cerasiforme) believed to be the progenitor of modern cultivated tomatoes, is one of the world’s most cultivated and widely consumed vegetables. However, it is very susceptible to fungal (Botrytis cinerea) infection, which decreases shelf life, and increases post-harvest loss. Postharvest loss and lower quality of fruit decrease the economic value of the crop or may make it unsuitable for human consumption and affect farmer profit. Therefore, an effective method is needed to reduce tomato’s post-harvest loss. This study aims to assess the efficacy of Zingiber officinale oil and Piper nigrum oil in controlling fungal disease in tomato fruit. The antifungal activity of essential oil was evaluated using the essential oil fumigation method. The result showed that essential oil significantly inhibits Botrytis cinerea growth as compared to the control. Therefore, essential oil can effectively control the fungal diseases of cherry tomatoes against Botrytis cinerea fruit rot and reduce the post-harvest loss of tomatoes.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Assessing the efficacy of essential oil fumigation in mitigating Botrytis cinerea infection in cherry tomato

Antuhu,

Muanpuii,

Maisnam

et al. 2024

BIO Web Conf.

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“…Desse modo, recorre-se ao uso de conservantes como uma forma de controlar a contaminação dos alimentos por microrganismos patogênicos e o desenvolvimento de microrganismos deterioradores, para garantir segurança e maior vida útil dos produtos. Os conservantes podem ser sintéticos ou naturais, mas, nos últimos anos, os consumidores têm demonstrado um maior interesse por alternativas naturais, dentre as quais os óleos essenciais vêm se destacando (MUKURUMBIRA et al, 2022;SHEN et al, 2023;TUREK;STINTSING, 2013;YAM-MINE et al, 2022;PIAO, 2023).…”

Section: Introductionunclassified

Ação antibacteriana dos óleos essenciais de segurelha e noz moscada sobre Listeria monocytogenes

Balduino,

Venâncio,

Pereira

et al. 2023

PERSP

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Listeria monocytogenes é uma bactéria capaz de causar listeriose devido à ingestão de alimentos contaminados. A utilização de óleos essenciais (OEs) como antimicrobianos naturais tornou-se uma alternativa promissora aos conservantes sintéticos para evitar a contaminação microbiológica e garantir a segurança dos alimentos. Desse modo, o objetivo deste estudo foi determinar a concentração mínima bactericida (CMB) dos OEs de segurelha e noz moscada sobre L. monocytogenes ATCC 19117. Para tanto, a CMB dos OEs foi determinada pela técnica de microdiluição em caldo em microplacas de poliestireno com 96 cavidades, nas quais foram avaliadas concentrações dos OEs variando de 2 a 0,015% (v/v), seguido de incubação das microplacas a 37°C/24 h. Após esse período, foi realizado o plaqueamento por microgotas em meio TSA acrescido de 0,6% de extrato de levedura, seguido de incubação das placas. A menor concentração do óleo em que não houve crescimento do microrganismo em placa foi denominada CMB. O óleo essencial de segurelha demonstrou ter atividade bactericida, sendo sua CMB de 1%, enquanto o óleo essencial de noz moscada não foi capaz de inibir o crescimento de L. monocytogenes. Pensando-se na aplicação em alimentos ainda é necessário realizar testes com diferentes cepas e verificar a atividade dos OEs em matriz alimentar.

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“…The food industry has been struggling with the loss of food quality and quantity, especially of perishable products, between the harvest and consumption steps of the chain [1,2]. The losses are mainly related to food spoilage caused by microbial contamination, molecules oxidation, and sensory characteristics deterioration [3,4]. These effects affect the safety of food products, threaten human health, and have a negative impact on consumer acceptance [4].…”

Section: Introductionmentioning

confidence: 99%

Edible Coatings as a Natural Packaging System to Improve Fruit and Vegetable Shelf Life and Quality

Perez-Vazquez,

Barciela,

Carpena

et al. 2023

Foods

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In the past years, consumers have increased their interest in buying healthier food products, rejecting those products with more additives and giving preference to the fresh ones. Moreover, the current environmental situation has made society more aware of the importance of reducing the production of plastic and food waste. In this way and considering the food industry’s need to reduce food spoilage along the food chain, edible coatings have been considered eco-friendly food packaging that can replace traditional plastic packaging, providing an improvement in the product’s shelf life. Edible coatings are thin layers applied straight onto the food material’s surface that are made of biopolymers that usually incorporate other elements, such as nanoparticles or essential oils, to improve their physicochemical properties. These materials must provide a barrier that can prevent the passage of water vapor and other gasses, microbial growth, moisture loss, and oxidation so shelf life can be extended. The aim of this review was to compile the current data available to give a global vision of the formulation process and the different ways to improve the characteristics of the coats applied to both fruits and vegetables. In this way, the suitability of compounds in by-products produced in the food industry chain were also considered for edible coating production.

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Topical advances of edible coating based on the nanoemulsions encapsulated with plant essential oils for foodborne pathogen control

Cited by 14 publications

References 78 publications

Assessing the efficacy of essential oil fumigation in mitigating Botrytis cinerea infection in cherry tomato

Assessing the efficacy of essential oil fumigation in mitigating Botrytis cinerea infection in cherry tomato

Ação antibacteriana dos óleos essenciais de segurelha e noz moscada sobre Listeria monocytogenes

Edible Coatings as a Natural Packaging System to Improve Fruit and Vegetable Shelf Life and Quality

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