Food Engineering Reviews

, Volume 3, Issue 1, pp 1–16 | Cite as

Use of Essential Oils in Bioactive Edible Coatings: A Review

  • Laura Sánchez-González
  • María Vargas
  • Chelo González-Martínez
  • Amparo Chiralt
  • Maite Cháfer
Article

Abstract

Antimicrobial and antioxidant properties of essential oils have previously been extensively reviewed. The mechanisms of action of essential oils have not been clearly identified but they seem to be related with their hydrophobic nature. Applying these natural compounds in the food industry could be a potential alternative, but its application costs and other problems, such as their intense aroma and potential toxicity, limit their use in the area of food preservation. An interesting strategy to reduce doses of essential oils while maintaining their effectiveness could be the incorporation of these natural compounds into edible/biodegradable films. This review discusses the use of essential oils as natural antimicrobial and antioxidant compounds to obtain bioactive films or coatings. The advantages and limitations are also reviewed.

Keywords

Film Antimicrobial Biodegradable Food preservation 

References

  1. 1.
    Altman PM (1990) Summary of safety studies concerning Australian tea tree oil. In: Modern phytotherapy—the clinical significance of tea tree oil and other essential oils. Proceedings of a Conference on December 1–2, 1990, in Sydney and a symposium on December 8, 1990, in Surfers’ Paradise, II, 21–22Google Scholar
  2. 2.
    Amakura Y, Umino Y, Tsuji S, Ito H, Hatano T, Yoshida T (2002) Constituents and their antioxidative effects in eucalyptus leaf extract used as a natural food additive. Food Chem 77:47–56Google Scholar
  3. 3.
    Anthony A, Caldwell G, Hutt AG, Smith RL (1987) Metabolism of estragole in rat and mouse and influence of dose size on excretion of the proximate carcinogen 1′-hydroxyestragole. Food Chem Toxicol 25:799–806Google Scholar
  4. 4.
    Arrebola E, Sivakumar D, Bacigalupo R, Korsten L (2010) Combined application of antagonist Bacillus amyloliquefaciens and essential oils for the control of peach postharvest diseases. Crop Prot 29:369–377Google Scholar
  5. 5.
    Atrea I, Papavergou A, Amvrosiadis I, Savvaidis IN (2009) Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4 °C. Food Microbiol 26:166–172Google Scholar
  6. 6.
    Atsumi T, Fujisawa S, Tonosaki K (2005) A comparative study of the antioxidant/prooxidant activities of eugenol and isoeugenol with various concentrations and oxidation conditions. Toxicol In Vitro 19:1025–1033Google Scholar
  7. 7.
    Bagamboula CF, Uyttendaele M, Debevere J (2004) Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri. Food Microbiol 21:33–42Google Scholar
  8. 8.
    Bakkali F, Averbeck S, Averbeck D, Idaomar I (2008) Biological effects of essential oils—a review. Food Chem Toxicol 46:446–475Google Scholar
  9. 9.
    Ben Taarit M, Msaada K, Hosni K, Hammami M, Kchouk ME, Marzouk B (2009) Plant growth, essential oil yield and composition of sage (Salvia officinalis L.) fruits cultivated under salt stress conditions. Ind Crop Prod 30:333–337Google Scholar
  10. 10.
    Bendahou M, Muselli A, Grignon-Dubois M, Benyoucef M, Desjobert JM, Bernardini AF, Costa J (2008) Antimicrobial activity and chemical composition of Origanum glandulosum Desf. essential oil and extract obtained by microwave extraction: comparison with hydrodistillation. Food Chem 106:132–139Google Scholar
  11. 11.
    Bhaskara Reddy MV, Angers P, Gosselin A, Arul J (1998) Characterization and use of essential oil from Thymus vulgaris against Botrytis cinerea and Rhizopus stolonifer in strawberry fruits. Photochemistry 47:1515–1520Google Scholar
  12. 12.
    Bluma RV, Etcheverry MG (2008) Application of essential oils in maize grain: impact on Aspergillus section flavi growth parameters and aflatoxin accumulation. Food Microbiol 25:324–334Google Scholar
  13. 13.
    Bosquez-Molina E, Ronquillo-de Jesús E, Bautista-Baños S, Verde-Calvo JR, Morales-López J (2010) Inhibitory effect of essential oils against Colletotrichum gloeosporioides and Rhizopus stolonifer in stored papaya fruit and their possible application in coatings. Postharvest Biol Technol 57:132–137Google Scholar
  14. 14.
    Brandy-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. Lebenson Wiss Technol 28:25–30Google Scholar
  15. 15.
    Brophy JJ, Davies NW, Southwell IA, Stiff IA, Williams LR (1998) Gas chromatographic quality control for oil of Melaleuca Terpinen-4-ol type (Australian Tea Tree). J Agric Food Chem 37:1330–1335Google Scholar
  16. 16.
    Burt S (2004) Essential oils: their antibacterial properties and potential applications in foods–a review. Int J Food Microbiol 94:223–253Google Scholar
  17. 17.
    Cardile V, Russo A, Formisano C, Rigano D, Senatore F, Arnold NA, Piozzi F (2009) Essential oils of Salvia bracteata and Salvia rubifolia from Lebanon: Chemical composition, antimicrobial activity and inhibitory effect on human melanoma cells. J Ethnopharmacol 126:265–272Google Scholar
  18. 18.
    Carson CF, Riley TV (1993) A review–antimicrobial activity of the essential oil of Melaleuca alternifolia. Lett Appl Microbiol 16:49–55Google Scholar
  19. 19.
    Carson CF, Riley TV (2001) Safety, efficacy, and provenance of tea tree (Melaleuca alternifolia) oil. Contact Dermat 45:65–67Google Scholar
  20. 20.
    Cava R, Nowak E, Taboada A, Marin-Iniesta F (2007) Antimicrobial activity of clove and cinnamon essential oils against Listeria monocytogenes in pasteurized milk. J Food Protect 70(12):2757–2763Google Scholar
  21. 21.
    Chanjirakul K, Wang SY, Wang CY, Siriphanich J (2006) Effect of natural volatile compounds on antioxidant capacity and antioxidant enzymes in raspberries. Postharvest Biol Technol 40:106–115Google Scholar
  22. 22.
    Chi S, Zivanovic S, Penfield P (2006) Application of chitosan films enriched with oregano essential oil on bologna—active compounds and sensory attributes. Food Sci Technol Int 12:111–117Google Scholar
  23. 23.
    Chouliara E, Karatapanis A, Savvaidis IN, Kontominas MG (2007) Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C. Food Microbiol 24:607–617Google Scholar
  24. 24.
    Clark SF (2002) The biochemistry of antioxidants revisited. Nutr Clin Pract 17:5–17Google Scholar
  25. 25.
    Collins AR (2005) Antioxidant intervention as a route to cancer prevention. Eur J Cancer 41:1923–1930Google Scholar
  26. 26.
    Commission Regulation (EC) Nº 450/2009 of 29 May 2009 on active and intelligent materials and articles intended to come into contact with foodGoogle Scholar
  27. 27.
    Deans SG, Ritchie G (1987) Antibacterial properties of plant essential oils. Int J Food Microbiol 5:165–180Google Scholar
  28. 28.
    Debeaufort F, Quezada-Gallo JA, Voilley A (1998) Edible films and coating: tomorrow′s packagings: a review. Crit Rev Food Sci 38(4):299–313Google Scholar
  29. 29.
    Delaquis PJ, Stanich K, Girard B, Mazza G (2002) Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils. Int J Food Microbiol 74:101–109Google Scholar
  30. 30.
    De Souza EL, Carneiro de Barros J, Vasconcelos de Oliveira CE, da Conceição ML (2010) Influence of Origanum vulgare L. essential oil on enterotoxin production, membrane permeability and surface characteristics of Staphylococcus aureus. Int J Food Microbiol 137:308–311Google Scholar
  31. 31.
    Di Pasqua R, Hoskins N, Betts G, Mauriello G (2006) Changes in membrane fatty acids composition of microbial cells induced by addition of thymol, carvacrol, limonene, cinnamaldehyde, and eugenol in the growing media. J Agric Food Chem 54:2745–2749Google Scholar
  32. 32.
    Dorman HJD, Deans SG (2000) Antimicrobial agents from plants: antibacterial activity of plant volatile oils. J Appl Microbiol 88:308–316Google Scholar
  33. 33.
    du Plooy W, Regnier T, Combrinck S (2009) Essential oil amended coatings as alternative to synthetic fungicides in citrus postharvest management. Postharvest Biol Technol 53:117–122Google Scholar
  34. 34.
    Dusan F, Marián S, Katarína D, Dobroslava B (2006) Essential oils-their antimicrobial activity against Escherichia coli and effect on intestinal cell viability. Toxicol In Vitro 20:1435–1445Google Scholar
  35. 35.
    Emiroğlua ZK, Yemişb GP, Coşkunc BK, Candoğanb K (2010) Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Sci 86:283–288Google Scholar
  36. 36.
    Estévez M, Ramírez R, Ventanas S, Cava R (2007) Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté. Lebenson Wiss Technol 40:58–65Google Scholar
  37. 37.
    Fasseas MK, Mountzouris KC, Tarantilis PA, Polissiou M, Zervas G (2007) Antioxidant activity in meat treated with oregano and sage essential oils. Food Chem 106:1188–1194Google Scholar
  38. 38.
    Ferguson LR, Philpott M, Karunasinghe N (2004) Dietary cancer and prevention using antimutagens. Toxicology 198:147–159Google Scholar
  39. 39.
    Fisher K, Phillips CA (2006) The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. J Appl Microbiol 101:1232–1240Google Scholar
  40. 40.
    Frangos L, Pyrgotou N, Giatrakou V, Ntzimani A, Savvaidis IN (2010) Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food Microbiol 27:115–121Google Scholar
  41. 41.
    Fujisawa S, Atsumi T, Kadoma Y, Sakagami H (2002) Antioxidant and prooxidant action of eugenol-related compounds and their cytotoxicity. Toxicology 177:39–54Google Scholar
  42. 42.
    Gachkar L, Yadegari D, Rezaei MB, Taghizadeh M, Astaneh SA, Rasooli I (2007) Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils. Food Chem 102:898–904Google Scholar
  43. 43.
    Gennadios A, Hanna MA, Kurth LB (1997) Application of edible coatings on meats, poultry and seafoods: a review. Lebenson Wiss Technol 30:337–350Google Scholar
  44. 44.
    Gill AO, Delaquis P, Russo P, Holley RA (2002) Evaluation of antilisterial action of cilantro oil on vacuum packed ham. Int J Food Microbiol 73:83–92Google Scholar
  45. 45.
    Gómez-Estaca J, Montero P, Giménez B, Gómez-Guillén MC (2007) Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chem 105:511–520Google Scholar
  46. 46.
    Gómez-Estaca J, López de Lacey A, López-Caballero ME, Gómez-Guillén MC, Montero P (2010) Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiol 27:889–896Google Scholar
  47. 47.
    Goñi P, López P, Sánchez C, Gómez-Lus R, Becerril R, Nerín C (2009) Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chem 116:982–989Google Scholar
  48. 48.
    Goulas AE, Kontominas MG (2007) Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): biochemical and sensory attributes. Food Chem 100:287–296Google Scholar
  49. 49.
    Gülçin I, Sat IG, Beydemir S, Elmastas M, Küfrevioglu ÖI (2004) Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.). Food Chem 87:393–400Google Scholar
  50. 50.
    Gutierrez J, Barry-Ryan C, Bourke P (2008) The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int J Food Microbiol 124:91–97Google Scholar
  51. 51.
    Gutierrez J, Bourke P, Lonchamp J, Barry-Ryan C (2009) Impact of plant essential oils on morphological, organoleptic and quality markers of minimally processed vegetables. Innov Food Sci Emerg Technol 10:195–202Google Scholar
  52. 52.
    Helander IM, Alakomi HL, Latva-Kala K, Mattila-Sandholm T, Pol I, Smid EJ (1998) Characterization of the action of selected essential oil components on gram-negative bacteria. J Agric Food Chem 46(9):3590–3595Google Scholar
  53. 53.
    ISO 9235:1997. Aromatic natural raw materials—vocabularyGoogle Scholar
  54. 54.
    ISO 3520:1998. Oil of bergamot (Citrus aurantium L. subsp. bergamia (Wight et Arnott) Engler), Italian typeGoogle Scholar
  55. 55.
    ISO 4730:2004. Oil of Melaleuca, terpinen-4-ol type (Tea Tree oil)Google Scholar
  56. 56.
    Juliano C, Demurtas C, Piu L (2008) In vitro study on the anticandidal activity of Melaleuca alternifolia (tea tree) essential oil combined with chitosan. Flav Frag J 23:227–231Google Scholar
  57. 57.
    Juven BJ, Kanner J, Schved F, Weisslowicz H (1994) Factors that interact with the antibacterial action of thyme and its active constituents. J Appl Bacteriol 76:626–631Google Scholar
  58. 58.
    Kester JJ, Fennema OR (1986) Edible films and coatings: a review. Food Technol 40(12):47–59Google Scholar
  59. 59.
    Kim HJ, Chen F, Wu C, Wang X, Chung HY, Jin Z (2004) Evaluation of antioxidant activity of Australian Tea Tree (Melaleuca alternifolia) oil and its components. J Agric Food Chem 52:2849–2854Google Scholar
  60. 60.
    Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG (2009) Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiol 26:475–482Google Scholar
  61. 61.
    Kristo E, Koutsoumanis KP, Biliaderis CG (2008) Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes. Food Hydrocolloids 22:373–386Google Scholar
  62. 62.
    Kulisic T, Radonic A, Katalinic V, Milos M (2004) Use of different methods for testing antioxidative activity of oregano essential oil. Food Chem 85(4):633–644Google Scholar
  63. 63.
    Kykkidou S, Giatrakou V, Papavergou A, Kontominas MG, Savvaidis IN (2009) Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 °C. Food Chem 115:169–175Google Scholar
  64. 64.
    Lambert RJW, Skandamis PN, Coote P, Nychas GJE (2001) A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J Appl Microbiol 91:453–462Google Scholar
  65. 65.
    Lee SJ, Umano K, Shibamoto T, Lee KG (2005) Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food Chem 91:131–137Google Scholar
  66. 66.
    Lemay MJ, Choquette J, Delaquis PJ, Gariépy C, Rodrigue N, Saucier L (2002) Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model. Int J Food Microbiol 78:217–226Google Scholar
  67. 67.
    Longaray-Delamare AP, Moschen-Pistorello IT, Artico L, Atti-Serafini L, Echeverrigaray S (2007) Antibacterial activity of the essentials oils of Salvia officinalis L. and Salvia triloba L. cultivated in South Brazil. Food Chem 100:603–608Google Scholar
  68. 68.
    López-Gómez A, Fernández PS, Palop A, Periago PM, Martinez-López A, Marin-Iniesta F, Barbosa-Cánovas GV (2009) Food safety engineering: an emergent perspective. Food Eng Rev 1:84–104Google Scholar
  69. 69.
    Lu F, Ding Y, Ye X, Liu D (2010) Cinnamon and nisin in alginate—calcium coating maintain quality of fresh northern snakehead fish fillets. Food Sci Technol 43:1331–1335Google Scholar
  70. 70.
    Maffei M, Canova D, Bertea CM, Scannerini S (1999) UV-A effects on photomorphogenesis and essential oil composition in Mentha piperita. J Photochem Photobiol B 52:105–110Google Scholar
  71. 71.
    Mantle D, Anderton JG, Falkous G, Barnes M, Jones P, Perry EK (1998) Comparison of methods for determination of total antioxidant status: application to analysis of medicinal plant essential oils. Comp Biochem Physiol B 121:385–391Google Scholar
  72. 72.
    Mejlholm O, Dalgaard P (2002) Antimicrobial effect of essential oils on the seafood spoilage microorganism Photobacterium phosphoreum in liquid media and fish products. Lett Appl Microbiol 34:27–31Google Scholar
  73. 73.
    Menichini F, Conforti F, Rigano D, Formisano C, Piozzi F, Senatore F (2009) Phytochemical composition, anti-inflammatory and anti-tumour activities of four Teucrium essential oils from Greece. Food Chem 115:679–686Google Scholar
  74. 74.
    Messager S, Hammer KA, Carson CF, Riley TV (2005) Assessment of the antibacterial activity of tea tree oil using the European EN 1276 and EN 12054 standard suspension tests. J Hosp Infect 59:113–125Google Scholar
  75. 75.
    Miller EC, Swanson AB, Phillips DH, Fletcher TL, Liem A, Miller JA (1983) Structure-activity studies of the carcinogenicities in the mouse and rat of some naturally occurring and synthetic alkenylbenzene derivatives related to safrole and estragole. Cancer Res 43:1124–1134Google Scholar
  76. 76.
    Moreira MR, Ponce AG, del Valle CE, Roura SI (2005) Inhibitory parameters of essential oils to reduce a foodborne pathogen. Lebenson Wiss Technol 38:565–570Google Scholar
  77. 77.
    Morillon V, Debeaufort F, Blond G, Capelle M, Voilley A (2002) Factors affecting the moisture permeability of lipid-based edible films: a review. Crit Rev Food Sci Nutr 42(1):67–89Google Scholar
  78. 78.
    Moufida S, Marzouk B (2003) Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange. Phytochemistry 62:1283–1289Google Scholar
  79. 79.
    Mourey A, Canillac N (2002) Anti-Listeria monocytogenes activity of essential oils components of conifers. Food Control 13:289–292Google Scholar
  80. 80.
    Moyler D (1998) CO2 extraction and other new technologies: an update on commercial adoption. In: International federation of essential oils and aroma trades. 21st international conference on essential oils and aroma’s. IFEAT, London, pp 33–39Google Scholar
  81. 81.
    Msaada K, Hosni K, Ben Taarit M, Chahed T, Kchouk ME, Marzouk B (2007) Changes on essential oil composition of coriander (Coriandrum sativum L.) fruits during three stages of maturity. Food Chem 102:1131–1134Google Scholar
  82. 82.
    NTP (National Toxicology Programme) (1990) Toxicology and carcinogenesis studies of d-Limonene (CAS Nº 5989–27-5) in F344/N rats and B6C3F1 mice (gavage studies). National Toxicol Program Tech Rep Ser 347:1–165Google Scholar
  83. 83.
    Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH (2009) Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem 120:193–198Google Scholar
  84. 84.
    Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH (2010) Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chem 122:161–166Google Scholar
  85. 85.
    Omidbeygi M, Barzegar M, Hamidi Z, Naghdibadi H (2007) Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste. Food Control 18:1518–1523Google Scholar
  86. 86.
    Oussalah M, Caillet S, Salmiéri S, Saucier L, Lacroix M (2004) Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle. J Agric Food Chem 52:5598–5605Google Scholar
  87. 87.
    Oussalah M, Caillet S, Saucier L, Lacroix M (2007) Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E.coli O157:H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control 18:414–420Google Scholar
  88. 88.
    Oyedeji AO, Ekundayo O, Olawore ON, Adeniyi BA, Koenig WA (1999) Antimicrobial activity of the essential oils of five Eucalyptus species growing in Nigeria. Fitoterapia 70(5):526–528Google Scholar
  89. 89.
    Ozkan G, Simsek B, Kuleasan H (2007) Antioxidant activities of Satureja cilicica essential oil in butter and in vitro. J Food Eng 79:1391–1396Google Scholar
  90. 90.
    Packiyasothy EV, Kyle S (2002) Antimicrobial properties of some herb essential oils. Food Austr 54(9):384–387Google Scholar
  91. 91.
    Paster N, Menasherov M, Ravid U, Juven B (1995) Antifungal activity of oregano and thyme essential oils applied as fumigants against fungi attacking stored grain. J Food Prot 58(1):81–85Google Scholar
  92. 92.
    Peter KV (2004) Handbook of herbs and species, vol 2. Woodhead Publishing, London; CRC PressGoogle Scholar
  93. 93.
    Pinto E, Ribeiro Salgueiro L, Cavaleiro C, Palmeira A, Gonçalves MJ (2007) In vitro susceptibility of some species of yeasts and filamentous fungi to essential oils of Salvia officinalis. Ind Crop Prod 26:135–141Google Scholar
  94. 94.
    Pol IE, Smid EJ (1999) Combined action of nisin and carvacrol on Bacillus cereus and Listeria monocytogenes. Lett Appl Microbiol 29:166–170Google Scholar
  95. 95.
    Politeo O, Jukic M, Milos M (2007) Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil. Food Chem 101:379–385Google Scholar
  96. 96.
    Ponce AG, Del Valle CE, Roura SI (2004) Natural essential oils as reducing agents of peroxidase activity in leafy vegetables. Lebenson Wiss Technol 37:199–204Google Scholar
  97. 97.
    Ponce AG, Roura SI, del Valle CE, Moreira MR (2008) Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: in vitro and in vivo studies. Postharvest Biol Technol 49:294–300Google Scholar
  98. 98.
    Pranoto Y, Salokhe VM, Rakshit SK (2005) Physical and antibacterial properties of alginate-based edible film incorporated with garlic oil. Food Res Int 38:267–272Google Scholar
  99. 99.
    Pranoto Y, Rakshit SK, Salokhe VM (2005) Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. Food Sci Technol 38:859–865Google Scholar
  100. 100.
    Quintavalla S, Vicini L (2002) Antimicrobial food packaging in food industry. Meat Sci 62:373–380 Google Scholar
  101. 101.
    Rasooli I, Bagher Rezaei M, Allameh A (2006) Growth inhibition and morphological alterations of Aspergillus niger by essential oils from Thymus eriocalyx and Thymus x-porlock. Food Control 17:359–364Google Scholar
  102. 102.
    Raybaudi-Massilia RM, Mosqueda-Melgar J, Martín-Belloso O (2008) Edible alginate-based coating as carrier of antimicrobials to improve shelf-life and safety of fresh-cut melon. Int J Food Microbiol 121:313–327Google Scholar
  103. 103.
    Rojas-Graü MA, Raybaudi-Massilia RM, Soliva-Fortuny RC, Avena-Bustillos RJ, McHugh TH, Martín-Belloso O (2007) Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biol Technol 45:254–264Google Scholar
  104. 104.
    Sacchetti G, Maietti S, Muzzoli M, Scaglianti M, Manfredini S, Radice M, Bruni R (2005) Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods. Food Chem 91:621–632Google Scholar
  105. 105.
    Sánchez-González L, González-Martínez C, Chiralt A, Cháfer M (2010) Physical and antimicrobial properties of chitosan-tea tree essential oil composite films. J Food Eng 98(4):443–452Google Scholar
  106. 106.
    Sánchez-González L (2010) Caracterización y aplicación de recubrimientos antimicrobianos a base de polisacáridos y aceites esenciales. Doctoral thesis. Universidad Politécnica de Valencia, SpainGoogle Scholar
  107. 107.
    Sánchez-González L, Cháfer M, Chiralt A, González-Martínez C (2010) Physical properties of chitosan films containing bergamot essential oil and their inhibitory action on Penicilium italicum. Carbohydr Polym 82:277–283Google Scholar
  108. 108.
    Sánchez-González L, Pastor C, Vargas M, Chiralt A, González-Martínez C, Cháfer M (2010c) Effect of HPMC and Chitosan coatings with and without bergamot essential oil on quality and safety of cold stored grapes. Postharvest Biology and Technology (in press)Google Scholar
  109. 109.
    Sari M, Biondi DM, Kaâbeche M, Mandalari G, D’Arrigo M, Bisignano G, Saija A, Daquino C, Ruberto G (2006) Chemical composition, antimicrobial and antioxidant activities of the essential oil of several populations of Algerian Origanum glandulosum Desf. Flav Fragr J 21:890–898Google Scholar
  110. 110.
    Seydim AC, Sarikus G (2006) Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Res Int 39:639–644Google Scholar
  111. 111.
    Serrano M, Martínez-Romero D, Guillén F, Valverde JM, Zapata PJ, Castillo S, Valero D (2008) The addition of essential oils to MAP as a tool to maintain the overall quality of fruits. Trends Food Sci Technol 19:464–471Google Scholar
  112. 112.
    Shanjani PS, Mirza M, Calagari M, Adams RP (2010) Effects drying and harvest season on the essential oil composition from foliage and berries of Juniperus excelsa. Ind Crop Prod 32:83–87Google Scholar
  113. 113.
    Singh A, Singh RK, Bhunia AK, Singh N (2003) Efficacy of plant essential oils as antimicrobial agents against Listeria monocytogenes in hotdogs. Lebenson Wiss Technol 36:787–794Google Scholar
  114. 114.
    Singh G, Maurya S, deLampasona MP, Catalan CAN (2007) A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food Chem Toxicol 45:1650–1661Google Scholar
  115. 115.
    Skandamis PN, Nychas GJE (2000) Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant salad at various temperatures, pHs and oregano essential oil concentrations. Appl Environ Microbiol 66(4):1646–1653Google Scholar
  116. 116.
    Skandamis PN, Nychas GJE (2001) Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres. J Appl Microbiol 91:1011–1022Google Scholar
  117. 117.
    Smith RL, Cohen SM, Doull J, Feron VJ, Goodman JI, Marnett LJ, Portoghese PS, Waddell WJ, Wagner BM, Hall RL, Higley NA, Lucas-Gavin C, Adams TB (2005) Review—a procedure for the safety evaluation of natural flavour complexes used as ingredients in food: essential oils. Food Chem Toxicol 43:345–363Google Scholar
  118. 118.
    Smith-Palmer A, Stewart J, Fyfe L (2001) The potential application of plant essential oils as natural food preservatives in soft cheese. Food Microbiol 18(4):463–470Google Scholar
  119. 119.
    Solomakos N, Govaris A, Koidis P, Botsoglou N (2008) The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiol 25:120–127Google Scholar
  120. 120.
    Souza EL, Stamford TLM, Lima EO, Trajano VN (2007) Effectiveness of Origanum vulgare L. essential oil to inhibit the growth of food spoiling yeasts. Food Control 18(5):409–413Google Scholar
  121. 121.
    Stammati A, Bonsi P, Zucco F, Moezelaar R, Alakomi HL, von Wright A (1999) Toxicity of selected plant volatiles in microbial and mammalian short-term assays. Food Chem Toxicol 37:813–823Google Scholar
  122. 122.
    Surh YJ (2002) Anti-tumor promoting potential of selected spice ingredients with antioxidative and anti-inflammatory activities: a short review. Food Chem Toxicol 40:1091–1097Google Scholar
  123. 123.
    Tassou C, Drosinos EH, Nychas GJE (1995) Effects of essential oil of mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4 °C and 10 °C. J Appl Bacteriol 78:593–600Google Scholar
  124. 124.
    Terzi V, Morcia C, Faccioli P, Valè G, Tacconi G, Malnati M (2007) In vitro antifungal activity of the tea tree (Melaleuca alternifolia) essential oil and its major components against plant pathogens. Lett Appl Microbiol 44:613–618Google Scholar
  125. 125.
    Thoroski J, Blank G, Biliaderis C (1989) Eugenol induced inhibition of extracellular enzyme production by Bacillus cereus. J Food Prot 52(6):399–403Google Scholar
  126. 126.
    Tomaino A, Cimino F, Zimbalatti V, Venuti V, Sulfaro V, De Pasquale A, Saija A (2005) Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chem 89:549–554Google Scholar
  127. 127.
    Tsigarida E, Skandamis P, Nychas GJE (2000) Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 °C. J Appl Microbiol 89:901–909Google Scholar
  128. 128.
    Turina AV, Nolan MV, Zygadlo JA, Perillo MA (2006) Natural terpenes: self-assembly and membrane partitioning. Biophys Chem 122:101–113Google Scholar
  129. 129.
    Ultee A, Kets EPW, Alberda M, Hoekstra FA, Smid EJ (2000) Adaptation of the food-borne pathogen Bacillus cereus to carvacrol. Arch Microbiol 174(4):233–238Google Scholar
  130. 130.
    Ultee A, Slump RA, Steging G, Smid EJ (2000) Antimicrobial activity of carvacrol toward Bacillus cereus on rice. J Food Protect 63(5):620–624Google Scholar
  131. 131.
    Valero M, Giner MJ (2006) Effects of antimicrobial components of essential oils on the growth of Bacillus cereus INRA L2104 and in the sensory qualities of carrot broth. Int J Food Microbiol 106:90–94Google Scholar
  132. 132.
    Valero D, Valverde JM, Martínez-Romero D, Guillén F, Castillo S, Serrano M (2006) The combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapes. Postharvest Biol Technol 41:317–327Google Scholar
  133. 133.
    Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Álvarez J (2008) Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils. Food Control 19:1130–1138Google Scholar
  134. 134.
    Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Álvarez JA (2010) Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella. Meat Sci 85:568–576Google Scholar
  135. 135.
    Vrinda Menon K, Garg SR (2001) Inhibitory effect of clove oil on Listeria monocytogenes in meat and cheese. Food Microbiol 18:647–650Google Scholar
  136. 136.
    Wangensteen H, Samuelsen AB, Malterud KE (2004) Antioxidant activity in extracts from coriander. Food Chem 88:293–297Google Scholar
  137. 137.
    Wendakoon CN, Sakaguchi M (1995) Inhibition of amino acid decarboxylase activity of Enterobacter aerogenes by active components in spices. J Food Prot 58(3):280–283Google Scholar
  138. 138.
    Wenqiang G, Shufen L, Ruixiang Y, Shaokun T, Can Q (2007) Comparison of essential oils of clove buds extracted with supercritical carbon dioxide and other three traditional extraction methods. Food Chem 101:1558–1564Google Scholar
  139. 139.
    Yamazaki K, Yamamoto T, Kawai Y, Inoue N (2004) Enhancement of antilisterial activity of essential oil constituents by nisin and diglycerol fatty acid ester. Food Microbiol 21:283–289Google Scholar
  140. 140.
    Zinoviadou KG, Koutsoumanis KP, Biliaderis CG (2009) Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Sci 82:338–345Google Scholar
  141. 141.
    Zivanovic S, Chi S, Draughon F (2005) Antimicrobial activity of chitosan films enriched with essential oils. J Food Sci 70:45–51Google Scholar

Copyright information

© Springer Science + Business Media, LLC 2010

Authors and Affiliations

  • Laura Sánchez-González
    • 1
  • María Vargas
    • 1
  • Chelo González-Martínez
    • 1
  • Amparo Chiralt
    • 1
  • Maite Cháfer
    • 1
  1. 1.Departamento de Tecnología de Alimentos—Instituto Universitario de Ingeniería de Alimentos para el DesarrolloUniversidad Politécnica de ValenciaValenciaSpain

Personalised recommendations