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Screening of Different Essential Oils Based on Their Physicochemical and Microbiological Properties to Preserve Red Fruits and Improve Their Shelf Life
Strawberries and raspberries are susceptible to physiological and biological damage. Due to the consumer concern about using pesticides to control fruit rot, recent attention has been drawn to essential oils. Microbiological activity evaluations of different concentrations of tested EOs (cinnamon, c...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857945/ https://www.ncbi.nlm.nih.gov/pubmed/36673424 http://dx.doi.org/10.3390/foods12020332 |
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author | Najmi, Ziba Scalia, Alessandro Calogero De Giglio, Elvira Cometa, Stefania Cochis, Andrea Colasanto, Antonio Locatelli, Monica Coisson, Jean Daniel Iriti, Marcello Vallone, Lisa Rimondini, Lia |
author_facet | Najmi, Ziba Scalia, Alessandro Calogero De Giglio, Elvira Cometa, Stefania Cochis, Andrea Colasanto, Antonio Locatelli, Monica Coisson, Jean Daniel Iriti, Marcello Vallone, Lisa Rimondini, Lia |
author_sort | Najmi, Ziba |
collection | PubMed |
description | Strawberries and raspberries are susceptible to physiological and biological damage. Due to the consumer concern about using pesticides to control fruit rot, recent attention has been drawn to essential oils. Microbiological activity evaluations of different concentrations of tested EOs (cinnamon, clove, bergamot, rosemary and lemon; 10% DMSO-PBS solution was used as a diluent) against fruit rot fungal strains and a fruit-born human pathogen (Escherichia coli) indicated that the highest inhibition halos was found for pure cinnamon and clove oils; according to GC-MS analysis, these activities were due to the high level of the bioactive compounds cinnamaldehyde (54.5%) in cinnamon oil and eugenol (83%) in clove oil. Moreover, thermogravimetric evaluation showed they were thermally stable, with temperature peak of 232.0 °C for cinnamon and 200.6/234.9 °C for clove oils. Antibacterial activity evaluations of all tested EOs at concentrations from 5–50% (v/v) revealed a concentration of 10% (v/v) to be the minimum inhibitory concentration and minimum bactericidal concentration. The physicochemical analysis of fruits in an in vivo assay indicated that used filter papers doped with 10% (v/v) of cinnamon oil (stuck into the lids of plastic containers) were able to increase the total polyphenols and antioxidant activity in strawberries after four days, with it being easier to preserve strawberries than raspberries. |
format | Online Article Text |
id | pubmed-9857945 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-98579452023-01-21 Screening of Different Essential Oils Based on Their Physicochemical and Microbiological Properties to Preserve Red Fruits and Improve Their Shelf Life Najmi, Ziba Scalia, Alessandro Calogero De Giglio, Elvira Cometa, Stefania Cochis, Andrea Colasanto, Antonio Locatelli, Monica Coisson, Jean Daniel Iriti, Marcello Vallone, Lisa Rimondini, Lia Foods Article Strawberries and raspberries are susceptible to physiological and biological damage. Due to the consumer concern about using pesticides to control fruit rot, recent attention has been drawn to essential oils. Microbiological activity evaluations of different concentrations of tested EOs (cinnamon, clove, bergamot, rosemary and lemon; 10% DMSO-PBS solution was used as a diluent) against fruit rot fungal strains and a fruit-born human pathogen (Escherichia coli) indicated that the highest inhibition halos was found for pure cinnamon and clove oils; according to GC-MS analysis, these activities were due to the high level of the bioactive compounds cinnamaldehyde (54.5%) in cinnamon oil and eugenol (83%) in clove oil. Moreover, thermogravimetric evaluation showed they were thermally stable, with temperature peak of 232.0 °C for cinnamon and 200.6/234.9 °C for clove oils. Antibacterial activity evaluations of all tested EOs at concentrations from 5–50% (v/v) revealed a concentration of 10% (v/v) to be the minimum inhibitory concentration and minimum bactericidal concentration. The physicochemical analysis of fruits in an in vivo assay indicated that used filter papers doped with 10% (v/v) of cinnamon oil (stuck into the lids of plastic containers) were able to increase the total polyphenols and antioxidant activity in strawberries after four days, with it being easier to preserve strawberries than raspberries. MDPI 2023-01-10 /pmc/articles/PMC9857945/ /pubmed/36673424 http://dx.doi.org/10.3390/foods12020332 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Najmi, Ziba Scalia, Alessandro Calogero De Giglio, Elvira Cometa, Stefania Cochis, Andrea Colasanto, Antonio Locatelli, Monica Coisson, Jean Daniel Iriti, Marcello Vallone, Lisa Rimondini, Lia Screening of Different Essential Oils Based on Their Physicochemical and Microbiological Properties to Preserve Red Fruits and Improve Their Shelf Life |
title | Screening of Different Essential Oils Based on Their Physicochemical and Microbiological Properties to Preserve Red Fruits and Improve Their Shelf Life |
title_full | Screening of Different Essential Oils Based on Their Physicochemical and Microbiological Properties to Preserve Red Fruits and Improve Their Shelf Life |
title_fullStr | Screening of Different Essential Oils Based on Their Physicochemical and Microbiological Properties to Preserve Red Fruits and Improve Their Shelf Life |
title_full_unstemmed | Screening of Different Essential Oils Based on Their Physicochemical and Microbiological Properties to Preserve Red Fruits and Improve Their Shelf Life |
title_short | Screening of Different Essential Oils Based on Their Physicochemical and Microbiological Properties to Preserve Red Fruits and Improve Their Shelf Life |
title_sort | screening of different essential oils based on their physicochemical and microbiological properties to preserve red fruits and improve their shelf life |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857945/ https://www.ncbi.nlm.nih.gov/pubmed/36673424 http://dx.doi.org/10.3390/foods12020332 |
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