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Materials 2017, 10(1), 45; doi:10.3390/ma10010045

Comparative Analysis of the Composition and Active Property Evaluation of Certain Essential Oils to Assess their Potential Applications in Active Food Packaging

1
Physical Chemistry of Polymers Department, “Petru Poni” Institute of Macromolecular Chemistry Romanian Academy, 41A, Gr. Ghica Voda Alley, Iasi 700487, Romania
2
Nofima AS, Department of Processing Technology, Muninbakken 9-13, Tromsø 9291, Norway
3
Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Mărăşti Blvd, District 1, Bucharest 011464, Romania
4
Department of Biological Chemistry, University of Stavanger, Stavanger 4036, Norway
*
Authors to whom correspondence should be addressed.
Academic Editor: Jung Ho Je
Received: 28 October 2016 / Revised: 19 December 2016 / Accepted: 3 January 2017 / Published: 7 January 2017
(This article belongs to the Section Structure Analysis and Characterization)
View Full-Text   |   Download PDF [2858 KB, uploaded 10 January 2017]   |  

Abstract

The antifungal, antibacterial, and antioxidant activity of four commercial essential oils (EOs) (thyme, clove, rosemary, and tea tree) from Romanian production were studied in order to assess them as bioactive compounds for active food packaging applications. The chemical composition of the oils was determined with the Folin–Ciocâlteu method and gas chromatography coupled with mass spectrometry and flame ionization detectors, and it was found that they respect the AFNOR/ISO standard limits. The EOs were tested against three food spoilage fungi—Fusarium graminearum, Penicillium corylophilum, and Aspergillus brasiliensis—and three potential pathogenic food bacteria—Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes—using the disc diffusion method. It was found that the EOs of thyme, clove, and tea tree can be used as antimicrobial agents against the tested fungi and bacteria, thyme having the highest inhibitory effect. Concerning antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) methods, it has been established that the clove oil exhibits the highest activity because of its high phenolic content. Promising results were obtained by their incorporation into chitosan emulsions and films, which show potential for food packaging. Therefore, these essential oils could be suitable alternatives to chemical additives, satisfying the consumer demand for naturally preserved food products ensuring its safety. View Full-Text
Keywords: essential oils; antifungal; antimicrobial; antioxidant; spoilage fungi essential oils; antifungal; antimicrobial; antioxidant; spoilage fungi
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MDPI and ACS Style

Vasile, C.; Sivertsvik, M.; Miteluţ, A.C.; Brebu, M.A.; Stoleru, E.; Rosnes, J.T.; Tănase, E.E.; Khan, W.; Pamfil, D.; Cornea, C.P.; Irimia, A.; Popa, M.E. Comparative Analysis of the Composition and Active Property Evaluation of Certain Essential Oils to Assess their Potential Applications in Active Food Packaging. Materials 2017, 10, 45.

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