Mechanical, Barrier, and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils

Edible films, as carriers of antimicrobial compounds, constitute an approach for incorporating plant essential oils (EOs) onto fresh-cut fruit surfaces. The effect against Escherichia coli O157:H7 of oregano, cinnamon, and lemongrass oils in apple puree film-forming solution (APFFS) and in an edible...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-11, Vol.54 (24), p.9262-9267
Main Authors: Rojas-Graü, Maria A, Avena-Bustillos, Roberto J, Friedman, Mendel, Henika, Philip R, Martín-Belloso, Olga, McHugh, Tara H
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents - administration & dosage
Anti-Bacterial Agents - chemistry
Anti-Bacterial Agents - pharmacology
Anti-Bacterial Agents - therapeutic use
antibacterial properties
apples
Biofilms
Biological and medical sciences
Biomechanical Phenomena
Cinnamomum aromaticum
cinnamon
Cymbopogon citratus
edible films
Escherichia coli
Escherichia coli O157 - drug effects
essential oils
Fat industries
food biopreservatives
Food industries
Food microbiology
food packaging
Fruit
fruit products
Fundamental and applied biological sciences. Psychology
Humans
Malus
Microbial Sensitivity Tests
oregano
Origanum
Origanum vulgare
oxygen
permeability
Phytotherapy
Plant Oils - administration & dosage
Plant Oils - chemistry
Plant Oils - pharmacology
Plant Oils - therapeutic use
tensile strength
vapors
water vapor
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Summary:Edible films, as carriers of antimicrobial compounds, constitute an approach for incorporating plant essential oils (EOs) onto fresh-cut fruit surfaces. The effect against Escherichia coli O157:H7 of oregano, cinnamon, and lemongrass oils in apple puree film-forming solution (APFFS) and in an edible film made from the apple puree solution (APEF) was investigated along with the mechanical and physical properties of the films. Bactericidal activities of APFFS, expressed as BA50 values (BA50 values are defined as the percentage of antimicrobial that killed 50% of the bacteria under the test conditions) ranged from 0.019% for oregano oil to 0.094% for cinnamon oil. Oregano oil in the apple puree and in the film was highly effective against E. coli O157:H7. The data show that (a) the order of antimicrobial activities was oregano oil > lemongrass oil > cinnamon oil and (b) addition of the essential oils into film-forming solution decreased water vapor permeability and increased oxygen permeability, but did not significantly alter the tensile properties of the films. These results show that plant-derived essential oils can be used to prepare apple-based antimicrobial edible films for various food applications. Keywords: Apple puree film; plant essential oils; physicochemical properties; antimicrobial activity; Escherichia coli O157:H7
ISSN:0021-8561
1520-5118
DOI:10.1021/jf061717u