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Title:   Author  item
                                            ROJAS-GRAU, MARIA - UNIV. OF LLEIDA, SPAINitem
                                            Avena-Bustillos, Robertoitem
                                            Friedman, Mendelitem
                                            Henika, Philipitem
                                            MARTIN-BELLOSO, OLGA - UNIV. OF LLEIDA, SPAINitem
                                            McHugh, Tara
  Submitted to: Journal of Agricultural and Food Chemistry
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 9/20/2006
                                    Publication  Date: 10/26/2006
                                    Citation: Rojas-Grau, M.A., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Belloso, O., Mc Hugh, T.H. 2006. Mechanical, Barrier and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils. Journal of Agricultural and Food Chemistry. 54:9262-9267.Interpretive Summary: Edible films, as carriers of antimicrobial compounds, constitute an approach for incorporating plant essential oils onto fresh-cut fruit surfaces.  The effect against Escherichia coli O157:H7 of oregano, cinnamon and lemongrass oils in apple puree film-forming solution and in an edible film made from the apple puree solution was investigated along with mechanical and physical properties of the films. 
Results indicated that the order of antimicrobial activities were: oregano oil>lemongrass oil>cinnamon oil; and addition of the essential oils into film-forming solution decreased water vapor permeability, increased oxygen permeability, but did not significantly alter the tensile properties of the films.  These results show that plant-derived essential oils can be used to prepare apple-based antimicrobial edible films for various food applications.
                                Technical Abstract: Edible films, as carriers of antimicrobial compounds, constitute an approach for incorporating plant essential oils onto fresh-cut fruit surfaces.  The effect against Escherichia coli O157:H7 of oregano, cinnamon and lemongrass oils in apple puree film-forming solution (APFFS) and in an edible film made from the apple puree solution was investigated along with mechanical and physical properties of the films.  Bactericidal activities of APFFS, expressed as BA50 values, (BA50 values are defined as percentage of antimicrobial that killed 50% of the bacteria under the test conditions) ranged from 0.019% for oregano oil to 0.094% for cinnamon oil.  Oregano oil in the apple puree and in the film was highly effective against E. coli O157:H7.  The data show that (a) the order of antimicrobial activities were: oregano oil>lemongrass oil>cinnamon oil; and (b) addition of the essential oils into film-forming solution decreased water vapor permeability, increased oxygen permeability, but did not significantly alter the tensile properties of the films.  These results show that plant-derived essential oils can be used to prepare apple-based antimicrobial edible films for various food applications.


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