Special Issue "Essential Oils: Chemistry and Food Applications"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: 31 July 2023 | Viewed by 2429

Special Issue Editors

Department of Chemistry, Universidade da Beira Interior, FibEnTech-UBI, UMR Rua Marques de Ávila e Bolama, 6201-001 Covilhã, Portugal
Interests: chromatographic techniques; sample preparation techniques; essential oils; plants extraction
Special Issues, Collections and Topics in MDPI journals
1. Centro de Investigação em Ciências da Saúde, Universidade da Beira Interior (CICS-UBI), 6201-506 Covilhã, Portugal
2. Laboratório de Farmaco-Toxicologia, UBIMedical, Universidade da Beira Interior (CICS-UBI), 6201-506 Covilhã, Portugal
Interests: chromatographic techniques; sample preparation techniques; bioanalysis; natural products
1. Centro de Investigação em Ciências da Saúde, Universidade da Beira Interior (CICS-UBI), 6201-506 Covilhã, Portugal
2. Laboratório de Farmaco-Toxicologia, UBIMedical, Universidade da Beira Interior (CICS-UBI), 6201-506 Covilhã, Portugal
Interests: toxicology; analytical method development; recreational drugs; natural psychoactive substances; therapeutic drug monitoring; sample preparation; alternative samples; miniaturized extraction procedures
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

Over the last years the crucial role played by essential oils in several areas (health, cosmetics, crops protection and food industries) has been demonstrated. Concerning food applications, food industries have been using extracts of aromatic plants and essential oils due to their abilities to control the growth of pathogenic microorganisms, and understanding the mechanisms behind said effects (antimicrobial, antioxidant and antifungal) and their interactions is essential. The various properties of essential oils offer the possibility of using natural, safe, eco-friendly, cost-effective, renewable, and easily biodegradable antimicrobials for food commodity preservation in the near future. With this Special Issue, we aim to categorize the state-of-the-art concerning scientific research on essential oils, including their applications as compounds of added value in Food Industry.

Presenting a very broad scope, this Special Issue welcomes full papers, short communications, and review articles on the isolation, structure elucidation, and chemical characterization of essential oils for application in food industry; biological activities namely antimicrobial and antioxidant applications in food safety are also covered.

This issue should serve as a text for academia, or as a reference tool for researchers, particularly those working in the fields of phytochemistry, and food industry professionals as well.

Prof. Dr. Jesus Miguel Lopez Rodilla
Prof. Dr. Tiago Rosado
Prof. Dr. Eugenia Gallardo
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • essential oils
  • chemistry
  • food application
  • biological activities
  • food preservation
  • interactions with food matrix components

Published Papers (3 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

Article
Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oil Obtained from Chincho (Tagetes elliptica Sm) Leaves Grown in the Peruvian Andes
Foods 2023, 12(4), 894; https://doi.org/10.3390/foods12040894 - 20 Feb 2023
Viewed by 724
Abstract
The chemical composition, antioxidant, and antibacterial properties of the essential oil from the leaves of Tagetes elliptica Sm., grown in Peru, were studied. The EO was extracted using steam distillation, and its chemical composition was analyzed using GC-MS, while the antioxidant activity was [...] Read more.
The chemical composition, antioxidant, and antibacterial properties of the essential oil from the leaves of Tagetes elliptica Sm., grown in Peru, were studied. The EO was extracted using steam distillation, and its chemical composition was analyzed using GC-MS, while the antioxidant activity was evaluated using the radical, scavenging capacity (DPPH and ABTS assays), and ferric reducing antioxidant power (FRAP) assays, ferrous ion chelating (FIC) activity, and the Rancimat test. The antibacterial activity against Staphylococcus aureus, Escherichia coli, and Salmonella infantis was studied using the agar well diffusion method. Twenty-seven compounds were identified in the essential oil, and the major components were cis-tagetenone (37.27%), trans-tagetenone (18.84%), dihydrotagetone (14.38%), and trans-tagetone (5.15%). With regard to antioxidant properties, the IC50 values obtained for the DPPH, ABTS, and FIC assays were 53.37, 46.38, and 22.65 mg/mL, respectively. These values were lower than those obtained for standard butylated hydroxytoluene and ascorbic acid. In the Rancimat test, antioxidant activity was achieved only at high concentration. T. elliptica essential oil showed a marked antibacterial activity against all bacterial strains at all concentrations assayed. This study demonstrated that T. elliptica essential oil could be considered as an alternative to synthetic antioxidants and antimicrobial agents in the food industry. Full article
(This article belongs to the Special Issue Essential Oils: Chemistry and Food Applications)
Show Figures

Graphical abstract

Article
Encapsulation of Cymbopogon khasiana × Cymbopogon pendulus Essential Oil (CKP-25) in Chitosan Nanoemulsion as a Green and Novel Strategy for Mitigation of Fungal Association and Aflatoxin B1 Contamination in Food System
Foods 2023, 12(4), 722; https://doi.org/10.3390/foods12040722 - 07 Feb 2023
Viewed by 693
Abstract
The present study deals with the encapsulation of Cymbopogon khasiana × Cymbopogon pendulus essential oil (CKP-25-EO) into a chitosan nanoemulsion and efficacy assessment for inhibition of fungal inhabitation and aflatoxin B1 (AFB1) contamination in Syzygium cumini seeds with emphasis on [...] Read more.
The present study deals with the encapsulation of Cymbopogon khasiana × Cymbopogon pendulus essential oil (CKP-25-EO) into a chitosan nanoemulsion and efficacy assessment for inhibition of fungal inhabitation and aflatoxin B1 (AFB1) contamination in Syzygium cumini seeds with emphasis on cellular and molecular mechanism of action. DLS, AFM, SEM, FTIR, and XRD analyses revealed the encapsulation of CKP-25-EO in chitosan with controlled delivery. The CKP-25-Ne displayed enhanced antifungal (0.08 µL/mL), antiaflatoxigenic (0.07 µL/mL), and antioxidant activities (IC50 DPPH = 6.94 µL/mL, IC50 ABTS = 5.40 µL/mL) in comparison to the free EO. Impediment in cellular ergosterol, methylglyoxal biosynthesis, and in silico molecular modeling of CKP-25-Ne validated the cellular and molecular mechanism of antifungal and antiaflatoxigenic activity. The CKP-25-Ne showed in situ efficacy for inhibition of lipid peroxidation and AFB1 secretion in stored S. cumini seeds without altering the sensory profile. Moreover, the higher mammalian safety profile strengthens the application of CKP-25-Ne as a safe green nano-preservative against fungal association, and hazardous AFB1 contamination in food, agriculture, and pharmaceutical industries. Full article
(This article belongs to the Special Issue Essential Oils: Chemistry and Food Applications)
Show Figures

Graphical abstract

Article
Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries
Foods 2023, 12(3), 488; https://doi.org/10.3390/foods12030488 - 20 Jan 2023
Viewed by 570
Abstract
In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit’s availability and shelf life while preserving its qualitative characteristics. In particular, the application of edible coatings [...] Read more.
In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit’s availability and shelf life while preserving its qualitative characteristics. In particular, the application of edible coatings enriched with a natural antioxidant to strawberries was evaluated for their physicochemical, microbial, and structural properties, during a storage period (up to 14 days) at refrigerated temperature. The experimental plan provided the formulation for edible coatings enriched with different concentrations of a natural antioxidant extract obtained from bergamot (Citrus bergamia Risso) pomace (1, 2.5, and 5%), bergamot essential oil (0.1% v/v and 0.2% v/v), and a synthetic antioxidant, butylated hydroxytoluene (BHT, 100 ppm). Moreover, a control test with untreated strawberries was considered. The enriched gum Arabic coatings provided good results related to the preservation of the qualitative parameters of the strawberries. The samples coated with the antioxidant extract (2.5%, sample D) and bergamot essential oil (0.1%, sample F) showed the best maintenance of the qualitative parameters after 14 days, showing lower decay rates (36% D and 27% F), good acceptability by consumers (between 5 and 6), and good retention of ascorbic acid (>30 mg 100 g−1). Full article
(This article belongs to the Special Issue Essential Oils: Chemistry and Food Applications)
Show Figures

Figure 1

Back to TopTop