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
                                            Avena-Bustillos, Robertoitem
                                            WOODS, RACHELLE - University Of Californiaitem
                                            Breksa, Andrewitem
                                            McHugh, Taraitem
                                            Friedman, Mendelitem
                                            Levin, Carolitem
                                            Mandrell, Robert
  Submitted to: Journal of Agricultural and Food Chemistry
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 7/25/2012
                                    Publication  Date: 8/15/2012
                                    Citation: Du, W., Avena Bustillos, R.D., Woods, R.D., Breksa III, A.P., Mchugh, T.H., Friedman, M., Levin, C.E., Mandrell, R.E. 2012. Sensory evaluation of baked chicken wrapped with antimicrobial apple and tomato edible films formulated with Cinnamaldehyde and Carvacrol. Journal of Agricultural and Food Chemistry. 60(32):7799-7804. DOI: 10.1021/jf301281a.Interpretive Summary: Edible films and coatings can be used as carriers of plant essential oils and their active antibacterial components to protect food against bacterial pathogens and spoilage, while potentially enhancing sensory properties of the wrapped foods. To demonstrate this possibility, this study evaluated the effect of adding (0%, 0.5%, and 0.75%) of carvacrol (the active ingredient of oregano essential oil) and of cinnamaldehyde (the active ingredient of cinnamon oil) to apple- and tomato-based film-forming solutions on sensory properties of cooked chicken wrapped with these films. This study suggests that films and coatings containing antibacterial essential oils can be used to protect raw chicken pieces against bacterial contamination without adversely affecting preferences of wrapped chicken pieces after baking.
                                Technical Abstract: Addition of plant essential oils to edible films and coatings has been shown to protect against bacterial pathogens and spoilage while also enhancing sensory properties of foods.  This study evaluated the effect of adding 0.5% and 0.75% carvacrol (active ingredient of oregano oil) to apple- and tomato-based film-forming solutions, and 0.5% and 0.75% cinnamaldehyde (active ingredient of cinnamon oil) to apple-based film-forming solutions, on sensory properties of cooked chicken wrapped with these films. Paired preference tests indicated no difference between baked chicken wrapped with tomato and apple films containing 0.5% carvacrol and cinnamaldehyde compared to chicken wrapped with tomato or apple films without the plant antimicrobials. Taste panel indicated higher preference for carvacrol-containing tomato coated chicken over corresponding apple coating.  There was also a higher preference for cinnamaldehyde-containing apple films over corresponding carvacrol-containing wrapping.  Films containing antibacterial active compounds derived from essential oils can be used to protect raw chicken pieces against bacterial contamination without adversely affecting preferences of wrapped chicken pieces after baking.


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