U.S. flagAn official website of the United States government
                    Here's how you know **Official websites use .gov**
                            
                            A **.gov** website belongs to an official government organization in the United States.
 **Secure .gov websites use HTTPS**
                            
                            A **lock** (                            
                              A locked padlock                                                      
                            
                            ) or **https://** means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Menu Agricultural Research Service
						
                    U.S. DEPARTMENT OF AGRICULTURE
 Healthy Processed Foods Research: Albany, CA
 close



    Research

                    Research Projects
                                    Publications
                                    Collaborations
                                    News
                People

                    Staff Listing
                                    CareersSearch small
                    Search
            
            ARS Home
                                About ARS
                                Contact Us




ARS Home Pacific West Area Albany, California Western Regional Research Center Healthy Processed Foods Research Research Publications at this Location





- ARS National Programs
- Search for a scientific manuscript
- Search for a research project
- ARS Software
- Programs and Projects
- Collaborations
- Subjects of Investigation
- Publications
- Rebecca Milczarek *(Scopus)*
- Yuzhu Zhang *(PubMed)*

Title:   Author  item
                                            Du, Wen-Xianitem
                                            Olsen, Carlitem
                                            AVENA-BUSTILLOS, ROBERTO - UC DAVIS, DAVIS, CAitem
                                            McHugh, Taraitem
                                            Levin, Carolitem
                                            Friedman, Mendel
  Submitted to: Journal of Agricultural and Food Chemistry
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 3/1/2008
                                    Publication  Date: 3/27/2008
                                    Citation: Du, W., Olsen, C.W., Avena-Bustillos, R.D., Mc Hugh, T.H., Levin, C.E., Friedman, M. 2008. Storage Stability and Antibacterial Activity against Echerichia coli O157:H7 of Carvacrol in Edible Apple Films made by Two Different Casting Methods. Journal of Agricultural and Food Chemistry. 56:3082-2088.Interpretive Summary: Based on the following observations, we conclude that apple films with added carvacrol hold promise for decreasing growth of pathogenic bacteria such as E. coli O157:H7 and/or for preventing microbial contamination in food applications:
•	Carvacrol was stable in the film for up to 7 weeks assuring antibacterial protection of coated foods during storage at 5 and 25°C.
•	Inhibitory zone induced by antimicrobial films increased with increasing carvacrol concentration.
•	Carvacrol added to apple films changed barrier and mechanical properties as well as color of films.
•	Method of casting films also affected carvacrol concentration and physical properties of apple films.
•	Addition of ~1% carvacrol to the apple puree solution used to make the films provided optimum antimicrobial effects against  E. coli O57:H7.
Further studies are needed to demonstrate the potential of the food-compatible edible apple films to reduce the human pathogen burden of foods.  To meet this need, we are also evaluating the potential value of antimicrobial-containing apple films for use in foods.
                                Technical Abstract: The antimicrobial activities against E. coli O157:H7, as well as the stability of carvacrol, the main constituent of oregano oil, were evaluated during the preparation and storage of apple-based edible films made by two different casting methods, continuous casting and batch casting.  Antimicrobial assays of films and HPLC analysis of film extracts following storage at 5°C and 25°C revealed that (a) optimum antimicrobial effects were apparent with carvacrol levels of ~1.0% added to the purees prior to film preparation; (b) carvacrol in the films and film weights remained unchanged over the storage period of up to seven weeks; and (c) casting methods affected carvacrol concentration, bactericidal activity, and physical properties of the apple films.  Carvacrol addition to the purees used to prepare the films reduced water vapor and oxygen permeability of apple films.  Our results indicate that carvacrol has a dual benefit.  It can be used to both impart antimicrobial activities and to enhance barrier properties of edible films.  The cited observations facilitate relating compositional and physico-chemical properties of apple puree films containing volatile plant antimicrobials to their use in foods.


Return to top


Connect with ARS Sign up


ARS Home
                            USDA.gov
                            Plain Writing
                            Policies & Links
                            Civil Rights Statements
                            FOIA
                            Accessibility Statement
                            Privacy Policy
                            Non-Discrimination Statement
                            Quality of Information
                            USA.gov
                            WhiteHouse.gov