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United States Department of Agriculture

Agricultural Research Service

Title: Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods

Authors
item Du, Wen-Xian
item Olsen, Carl
item Avena-Bustillos, Roberto -
item McHugh, Tara
item Levin, Carol
item Mandrell, Robert
item Friedman, Mendel

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 10, 2009
Publication Date: August 28, 2009
Citation: Du, W., Olsen, C.W., Avena-Bustillos, R.D., Mc Hugh, T.H., Levin, C.E., Mandrell, R.E., Friedman, M. 2009. Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase Methods. Journal of Food Science. 74(7):M390-M397.

Interpretive Summary: The results of the present study show that allspice, garlic and oregano (plant-derived) essential oils can be used to prepare tomato-based antimicrobial edible films with good water vapor penetration and stretch strength properties for food applications by both direct contact and indirectly by vapor phase diffusion from the films.

Technical Abstract: Physical properties as well as antimicrobial activities against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes of allspice, garlic and oregano essential oils (EOs) in tomato puree film forming solutions (TPFFS) formulated into edible films at 0.5-3.0% (w/w) concentrations were investigated in this study. Antimicrobial activities were determined by two independent methods: overlay of the film on top of the bacteria and vapor phase diffusion of the antimicrobial from the film to the bacteria. The results indicate that the antimicrobial activities against the three pathogens were in the following order: oregano oil > allspice oil > garlic oil. Listeria monocytogenes was less resistant to essential oil vapors, while E. coli O157:H7 was more resistant to EOs as determined by both overlay and vapor phase diffusion tests. The presence of plant essential oil antimicrobials reduced the viscosity of TPFFS at the higher shear rates, but did not affect water vapor permeability of films. EOs increased elongation and darkened the color of films. The results of the present study show that the three plant-derived EOs can be used to prepare tomato-based antimicrobial edible films with good physical properties for food applications by both direct contact and indirectly by vapors emanating from the films.

Last Modified: 12/25/2014