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
                                            ROJAS-GARU, M.A. - Universitat De Lleidaitem
                                            Avena-Bustillos, Robertoitem
                                            Friedman, Mendelitem
                                            Henika, Philipitem
                                            MARTIN-BELLOSA, 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: Rojas-Garu, M., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Bellosa, O., Mc Hugh, T.H. 2010. Effect of plant essential oils on antimicrobial and physical properties of apple puree edible films and coatings. Progress in Nutrition. p. 87.Interpretive 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. The objective of this study was to investigate the antimicrobial effects of 0.1-0.5% suspensions in apple puree and pectin used to prepare edible films of the following essential oil/oil compounds against the foodborne pathogens Escherichia coli Ol57:H7 and Salmonella enterica: oregano oil/ carvacrol; cinnamon oil/cinnamaldehyde; lemon grass oil/citral, as well as their effect on physical and barrier properties of apple puree-pectin based films. Bactericidal activity of apple puree based film forming solutions was tested against the foodborne pathogen Escherichia coli 0157:H7 and Salmonella enterica in terms of the achievement of a 50% decrease in the initial number of bacteria (BASa). Water vapor permeability (WVP), oxygen permeability (O^P) and tensile properties of apple purec-pectin edible films, with and without plant essential oils and oil compounds, were also compared. BA50 values against E. coli after incubation for 60 min at 21"C ranged from 0.011% for carvacrol to 0.094% for cinnamon oil. The corresponding range against Salmonella was from 0.0052% for carvacrol to 0.041% for cinnamaldehyde. The data also show that (a) the test samples were 2-3 times more effective against Salmonella than against E. coli; (b) the approximate order of antimicrobial activities were as follows: carvacrol > oregano oil > citral > cinnamaldehyde > lemon grass oil> cinnamon oil; and (c) addition of plant essential oils/oil compounds into the apple puree films decreased water vapor permeability, increased oxygen permeability, but did not significantly alter tensile properties. These results show that the plant-derived substances can be used to prepare apple-based antimicrobial edible films or coatings to protect foods against pathogenic microorganisms.


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