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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #202373
Title: Mechanical, Barrier and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils

Author
item ROJAS-GRAU, MARIA - UNIV. OF LLEIDA, SPAIN
item Avena-Bustillos, Roberto
item Friedman, Mendel
item Henika, Philip
item MARTIN-BELLOSO, OLGA - UNIV. OF LLEIDA, SPAIN
item McHugh, Tara

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/20/2006
Publication Date: 10/26/2006
Citation: Rojas-Grau, M.A., Avena Bustillos, R.D., Friedman, M., Henika, P.R., Martin-Belloso, O., Mc Hugh, T.H. 2006. Mechanical, Barrier and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils. Journal of Agricultural and Food Chemistry. 54:9262-9267.

Interpretive Summary: Edible films, as carriers of antimicrobial compounds, constitute an approach for incorporating plant essential oils onto fresh-cut fruit surfaces. The effect against Escherichia coli O157:H7 of oregano, cinnamon and lemongrass oils in apple puree film-forming solution and in an edible film made from the apple puree solution was investigated along with mechanical and physical properties of the films. Results indicated that the order of antimicrobial activities were: oregano oil>lemongrass oil>cinnamon oil; and addition of the essential oils into film-forming solution decreased water vapor permeability, 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.

Technical Abstract: Edible films, as carriers of antimicrobial compounds, constitute an approach for incorporating plant essential oils 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 was investigated along with mechanical and physical properties of the films. Bactericidal activities of APFFS, expressed as BA50 values, (BA50 values are defined as 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 were: oregano oil>lemongrass oil>cinnamon oil; and (b) addition of the essential oils into film-forming solution decreased water vapor permeability, 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.