Next Article in Journal
Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre
Next Article in Special Issue
Chitosan Films Functionalized with Different Hydroxycinnamic Acids: Preparation, Characterization and Application for Pork Preservation
Previous Article in Journal
Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic
Previous Article in Special Issue
High Hydrostatic Pressure Processing of Whole Carrots: Effect of Static and Multi-Pulsed Mild Intensity Hydrostatic Pressure Treatments on Bioactive Compounds
Open AccessArticle

The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery

1
Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain
2
Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain
3
Food Microbiology Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
4
Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Edif I+D+I, Campus Muralla del Mar, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain
*
Authors to whom correspondence should be addressed.
Academic Editor: Isabel Ferreira
Foods 2021, 10(3), 498; https://doi.org/10.3390/foods10030498
Received: 30 January 2021 / Revised: 15 February 2021 / Accepted: 23 February 2021 / Published: 26 February 2021
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. The innovative technology of vapor essential oil (EO) application under vacuum conditions may recover aroma lost during the postharvest processing of plant products like aromatic herbs. Hence, this study assessed the aroma recovery effect of vapor EOs applied during vacuum cooling on curly parsley and dill. The volatile organic compounds (VOCs) profiles of these aromatic herbs were studied by static headspace solid-phase microextraction (SPME), and the VOCs sorption kinetics onto the SPME stir-bar coating were modeled by the Baranyi model. At the pilot plant scale, the total VOCs contents of parsley and dill (whose extractability was increased by 10–20% after a single vacuum process) were enhanced by 4.5- and 2-fold, respectively, when vapor EOs were applied. In particular, 1,3,8-p-menthatriene and carvone (parsley) increased by 18.7- and 7.3-fold, respectively, while dill ether (the characteristic VOC of dill) augmented by 2.4-fold after vapor EOs were applied under vacuum conditions. The aroma recovery of culinary herbs was successfully validated at an industrial level in an installation developed by our group to apply vapor EOs within a vacuum cooling system, reaching total VOC recoveries of 4.9- and 2.3-fold in parsley and dill, respectively. View Full-Text
Keywords: vapor EOs; VOCs; SPME; aromatic herbs; parsley; basil; dill; quality; vacuum cooling vapor EOs; VOCs; SPME; aromatic herbs; parsley; basil; dill; quality; vacuum cooling
Show Figures

Graphical abstract

MDPI and ACS Style

Martínez-Hernández, G.B.; Taboada-Rodríguez, A.; Garre, A.; Marín-Iniesta, F.; López-Gómez, A. The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery. Foods 2021, 10, 498. https://doi.org/10.3390/foods10030498

AMA Style

Martínez-Hernández GB, Taboada-Rodríguez A, Garre A, Marín-Iniesta F, López-Gómez A. The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery. Foods. 2021; 10(3):498. https://doi.org/10.3390/foods10030498

Chicago/Turabian Style

Martínez-Hernández, Ginés B.; Taboada-Rodríguez, Amaury; Garre, Alberto; Marín-Iniesta, Fulgencio; López-Gómez, Antonio. 2021. "The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery" Foods 10, no. 3: 498. https://doi.org/10.3390/foods10030498

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop