Cited by 124Postharvest Quality and Shelf Life ManagementEssential Oils and Antimicrobial ActivityListeria monocytogenes in Food Safety

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Comparative Study on Essential Oils Incorporated into an Alginate-Based Edible Coating To Assure the Safety and Quality of Fresh-Cut Fuji Apples

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Raybaudi-Massilia, Rosa M., Rojas-Graü, María A., Mosqueda-Melgar, Jonathan, Martín-Belloso, Olga·2008·Journal of Food Protection

DOI 10.4315/0362-028x-71.6.1150

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Abstract

Cinnamon, clove, and lemongrass essential oils (EOs) and their active compounds cinnamaldehyde, eugenol, and citral, respectively, were investigated for their effectiveness as antimicrobial agents in an alginate-based edible coating (EC) on fresh-cut Fuji apples. This EC also contained malic acid, N-acetyl-L-cysteine, glutathione, and calcium lactate as quality stabilizing compounds. The EC applied on apple pieces effectively maintained the physicochemical characteristics of the apple pieces for more than 30 days, decreased the respiration rate, reduced the Escherichia coli O157:H7 population by about 1.23 log CFU/g at day 0, and extended the microbiological shelf life by at least 19 days. The addition of EOs at 0.7% (vol/vol) or their active compounds at 0.5% (vol/vol) into the EC increased its antimicrobial effect, reduced the E. coli O157:H7 population by more than 4 log CFU/g, and extended the microbiological shelf life by more than 30 days. However, those concentrations of EOs affected the physicochemical characteristics of fresh-cut apples and thus limited their shelf life from 7 to 21 days. Lemongrass and cinnamon EOs (0.7%), citral (0.5%), and cinnamaldehyde (0.5%) were the most effective compounds for extending microbiological shelf life, whereas lemongrass, cinnamon, and clove EOs at 0.3% (vol/vol) best maintained the physicochemical characteristics of the product. Apple pieces with EC at day 0 and with EC with or without lemongrass EO at 0.7% at day 15 were preferred by the panelists. ECs containing natural antimicrobials and quality stabilizing compounds may be useful for extending the shelf life of fresh-cut fruits.

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Authors: Raybaudi-Massilia, R. M., Rojas-Graü, M. A., Mosqueda-Melgar, J., & Martín-Belloso, O.
Venue: Journal of Food Protection
Publisher: Elsevier BV
Published: 2008-06
Volume: 71
Issue: 6
Pages: 1150-1161
ISSN: 0362-028X (ISSN-L)
DOI: 10.4315/0362-028x-71.6.1150
OpenAlex: W152120973
Cited by: 124
References: 47
Citations by year: 2026: 4 · 2025: 7 · 2024: 3 · 2023: 5 · 2022: 6 · 2021: 7 · 2020: 5 · 2019: 5 · 2018: 9 · 2017: 6 · 2016: 15 · 2015: 8 · 2014: 6 · 2013: 10 · 2012: 11
FWCI: 6.87
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 5296 d)
Locations: Journal of Food Protection (publishedVersion)
PubMed (publishedVersion)
Funders: Ministerio de Ciencia y Tecnología
Topics: Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
Life Sciences › Agricultural and Biological Sciences › Food Science › Listeria monocytogenes in Food Safety
Keywords: essential oils, fresh-cut apples, Fuji apple, cinnamon essential oil, clove oil, lemongrass essential oil, cinnamaldehyde, eugenol, citral, Escherichia coli O157:H7, antimicrobial activity, shelf life extension, respiration rate, sensory acceptability
MeSH terms: Acyclic Monoterpenes, Acrolein, Alginates, Consumer Product Safety, Eugenol, Food Contamination, Food Microbiology, Food Preservation, Food Preservatives, Humans, Oils, Volatile, Quality Control, Taste, Time Factors, Colony Count, Microbial, Escherichia coli O157, Malus, Monoterpenes

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Comparative Study on Essential Oils Incorporated into an Alginate-Based Edible Coating To Assure the Safety and Quality of Fresh-Cut Fuji Apples

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