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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 #240366
Title: Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities

Author
item Du, Wen-Xian
item Olsen, Carl
item AVENA-BUSTILLOS, ROBERTO - University Of California
item McHugh, Tara
item Levin, Carol
item Friedman, Mendel

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/2/2009
Publication Date: 8/28/2009
Citation: Du, W., Olsen, C.W., Avena-Bustillos, R.D., Mc Hugh, T.H., Levin, C.E., Friedman, M. 2009. Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities. Journal of Food Science. 74(7):M372-M378.

Interpretive Summary: The results of the present study show that allspice, cinnamon and clove bud essential oils can be used to prepare apple-based antimicrobial edible films with good water vapor penetration and stretch strength properties for food applications by both direct contact and indirectly by vapors diffusion from the films. Application of the antimicrobial apple films to contaminated produce and other foods merits study.

Technical Abstract: The results of the present study show that allspice, cinnamon and clove bud essential oils can be used to prepare apple-based antimicrobial edible films with good physical properties for food applications by both direct contact and indirectly by vapors emanating from the films. Application of the antimicrobial apple films to contaminated produce and other foods merits study.