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United States Department of Agriculture

Agricultural Research Service

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops and their Co-Products

Location: Healthy Processed Foods Research

Title: Antimicrobial volatile essential oils in edible films for food safety

Authors
item Du, Wen-Xian
item Avena Bustillos, Roberto
item Hua, Sui Sheng
item McHugh, Tara

Submitted to: Science against Microbial Pathogens: Communicating Current Research and Technological Advances
Publication Type: Book / Chapter
Publication Acceptance Date: July 20, 2011
Publication Date: December 5, 2011
Citation: Du, W., Avena Bustillos, R.D., Hua, S.T., Mchugh, T.H. 2011. Antimicrobial volatile essential oils in edible films for food safety. In: Science against Microbial Pathogens: Communicating Current Research and Technological Advances. Badajoh, Spain: Formatex. p. 1124-1134.

Interpretive Summary: This book chapter provides a comprehensive update of experimental use of antimicrobial volatile nature plant bioactive compounds in edible film applications. It reviews the most recent advancement in edible film technology to promote food safety. A brief description of how these antimicrobial edible films are produced and the methods used to determine the antimicrobial activity and physical properties (color, water, vapor penetration, and stretch strength properties) of these films are also given.

Technical Abstract: This book chapter provides a comprehensive update of experimental use of antimicrobial volatile essential oils in edible film applications. It reviews the most recent advancement in edible film technology to promote food safety. A brief description of how these antimicrobial edible films are produced and the methods used to determine the antimicrobial activity and physical properties of these films are also given.

Last Modified: 7/28/2014
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