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- Rebecca Milczarek *(Scopus)*
- Yuzhu Zhang *(PubMed)*

Title:   Author  item
                                            Olsen, Carlitem
                                            ROJAS-GRAU, M.A. - Universitat De Lleidaitem
                                            Avena-Bustillos, Robertoitem
                                            Friedman, Mendelitem
                                            Henika, Philipitem
                                            MARTIN-BELLOSO, O. - Universitat De Lleidaitem
                                            McHugh, Tara
  Submitted to: Progress in Nutrition
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 10/20/2009
                                    Publication  Date: 1/1/2010
                                    Citation: Olsen, C.W., Rojas-Grau, M., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Belloso, O., Mc Hugh, T.H. 2010. Physicochemical properties of apple puree-alginate films containing plant essential oils and oil compounds active against Escherichia coli 0157:H7. Progress in Nutrition. p. 86Interpretive Summary:
                                Technical Abstract: The use of edible films as carriers of antimicrobial plant essential oils and other phytochemicals constitutes an approach for external protection of food systems to reduce surface microbial populations and to enhance oxygen-barrier properties, thus enhancing food safety as well as shelf life. To demonstrate this possibility, we investigated the antimicrobial effects of 0.1-0.5% suspensions in apple puree with alginate used to prepare edible films of the following essential oil/oil compounds against the foodborne pathogen Escherichia coli Ol57:H7: oregano oil/ carvacrol; cinnamon oil/cinnamaldehyde; lemon grass oil/citral, as well as their effect on physical and barrier properties of apple puree-alginate based films. Bactericidal activities (BAm values, defined as the % of sample that induced a 50% decrease in colony forming units) against E. coli was evaluated after incubation for 3, 30 and 60 min at 21"C. Water vapor and oxygen permeability, and tensile properties of films were also evaluated. BAffl values against E. coli after incubation for 60 min at 21"C ranged from 0.011% for carvacrol to 0.087% for cinnamon oil. The data also show that the approximate order of antimicrobial activities was as follows: carvacrol > oregano oil > citral > lemon grass oil > cinnamaldehydc > cinnamon oil. Addition of plant essential oils/oil compounds into the apple puree-alginate films decreased water vapor permeability, increased oxygen pcrmeability, but did not significantly alter tensile properties. These results show that the plant-derived substances can be used to prepare apple puree-alginate based antimicrobial edible films or coatings to protect foods against pathogenic microorganisms


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