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Oregano essential oil-based natural antimicrobial packaging film to inactivate Salmonella enterica and yeasts/molds in the atmosphere surrounding cherry tomatoes

Authors
Kwon, Sang-JoChang, YoonjeeHan, Jaejoon
Issue Date
8월-2017
Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
Keywords
Antimicrobial packaging; Controlled atmosphere; Oregano essential oil; Microencapsulation
Citation
FOOD MICROBIOLOGY, v.65, pp.114 - 121
Indexed
SCIE
SCOPUS
Journal Title
FOOD MICROBIOLOGY
Volume
65
Start Page
114
End Page
121
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/82773
DOI
10.1016/j.fm.2017.02.004
ISSN
0740-0020
Abstract
This study investigated the effectiveness of a polyvinyl alcohol (PVA) film containing the natural antimicrobial oregano essential oil (OEO) as an active packaging application for decreasing the microbial growth. The film exerted an antimicrobial effect via the atmosphere surrounding the food rather than direct contact, thereby preserving the quality of cherry tomatoes. A packaging film containing micro encapsulated OEO was developed. The loading content increased gradually (104.29-234.29 mu g OEO/mg film) with the amount of OEO incorporated (1%, 2%, and 3%), where the PVA films containing 2% OEO had the highest loading efficiency (91.64%), followed by 1% OEO (90.96%) and 3% OEO (88.38%). The antimicrobial activities of the films were evaluated by applying it to fresh cherry tomatoes at 4 degrees C and 22 degrees C for 7 days. The large 2% OEO film as well as both the small and large 3% OEO films had strong antimicrobial effects against Salmonella enterica, molds and yeasts, and mesophilic aerobic bacteria. The changes in the hardness, weight, and color of the cherry tomatoes during storage did not differ significantly. The films could be utilized as a packaging material for fresh produce with antimicrobial effects because of the controlled atmosphere surrounding the food rather than by direct contact. (C) 2017 Elsevier Ltd. All rights reserved.
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