Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life, especially in the absence of proper storage facilities, which requires sustainable, universal and convenient preservation technology.
The existing methods to prolong the shelf life of food mainly include adding preservatives, irradiation, cold storage, heat treatment and controlled atmosphere storage. But with disadvantages in irradiation, cold storage, heat treatment and controlled atmosphere storage, chemical synthetic preservatives are still the main means to control food corruption.
As the food industry responds to the increasing consumer demand for green, safe and sustainable products, it is reformulating new products to replace chemical synthetic food additives. Essential Oils as Antimicrobial Agents in Food Preservation provides a comprehensive introduction to the antimicrobial activity of plant essential oils and their application strategies in food preservation. It is aimed at food microbiology experts, food preservation experts, food safety experts, food technicians and students.
Features
Summarizes the application strategy and safety of essential oil in the field of food preservation
Describes the synergistic antibacterial effect of essential oil and antimicrobial agents
Explains the action mechanism of essential oil as antimicrobial agent against foodborne fungi, foodborne bacteria, viruses and insects
Analyzes the antimicrobial activity of essential oil in gas phase
The book discusses how as a natural antimicrobial and antioxidant, essential oil has great potential to be used in the food industry to combat the growth of foodborne pathogens and spoilage microorganisms. But because the essential oil itself has obvious smell and is sensitive to light and heat, it cannot be directly added to the food matrix and thus the application strategies presented in this book explain how to alleviate those issues.
Author(s): Jian Ju
Publisher: CRC Press
Year: 2023
Language: English
Pages: 314
City: Boca Raton
Cover
Half Title
Title
Copyright
Contents
Preface
About the Author
Chapter 1 Application of Plant Essential Oils in Different Fields
1.1 Application of Plant Essential Oil in Food Industry
1.2 Application of Plant Essential Oil in Fish Culture
1.3 Application of Plant Essential Oil in Livestock and Poultry Breeding
1.4 Application of Plant Essential Oil in Pesticide Industry
1.5 Application of Plant Essential Oil in Cosmetic Industry
1.6 Application of Plant Essential Oils in Medicine
1.7 Concluding Remarks
References
Chapter 2 The Inhibitory Activity and Mechanism of Essential Oils on Foodborne Bacteria
2.1 Introduction
2.2 Sources and Extraction Methods of Common Essential Oils
2.3 The Main Chemical Components of Essential Oils
2.4 Relationship Between Chemical Constituents and Antibacterial Activities of Essential Oils
2.5 Main Evaluation Methods of Essential Oils Antibacterial Effect
2.5.1 Disc Diffusion Method
2.5.2 Dilution Method
2.5.3 Time Sterilization
2.5.4 Checkerboard Test
2.6 Inhibitory Effect of Essential Oils on Foodborne Pathogenic Bacteria
2.7 Antibacterial Mechanism
2.7.1 Damage Effect of Essential Oil on Cell Wall
2.7.2 Damage Effect of Essential Oil on Cell Membrane
2.7.2.1 Effect of Essential Oil on Protein in Cell Membrane
2.7.2.2 Effect of Essential Oil on Fatty Acids in Cell Membrane
2.7.3 Effect of Essential Oil on Energy Metabolism
2.7.4 Effect of Essential Oil on Genetic Material
2.7.5 Effect of Essential Oil on Cell Morphology
2.7.6 Effect on Exercise Ability and Biofilm Formation
2.7.7 Effect on Quorum Sensing
2.7.8 Effect of Essential Oil on Bacterial Toxins
2.8. Concluding Remarks
References
Chapter 3 The Inhibitory Activity and Mechanism of Essential Oils on Foodborne Fungi
3.1 Introduction
3.2 Main Factors Affecting the Yield and Chemical Composition of Essential Oil
3.2.1 Harvest Time of Plants
3.2.2 Geographical Position
3.2.3 Weather Conditions
3.2.4 Extraction Method
3.2.5 Drying Conditions
3.2.6 Distillation Time
3.3 Common Experimental Methods for Evaluating Antimicrobials Mechanism
3.3.1 Permeability of Cell Membrane
3.3.2 Integrity of Cell Membrane
3.3.3 Release of Cellular Components
3.4 Antifungal Activity of Essential Oils
3.4.1 Effect on the Cell Wall and Cell Membrane
3.4.2 Effect on Nucleic Acids and Proteins
3.4.3 Effect on Mitochondria
3.4.4 Effect on Membrane Pumps
3.4.5 Effect on ROS Production
3.4.6 Effect of Mycotoxins
3.4.7 Effect on Biofilms
3.5. Concluding Remarks
References
Chapter 4 Essential Oils in Vapor Phase as Antimicrobial Agents
4.1 Introduction
4.2 Chemical Composition of Essential Oils
4.2.1 Phenols
4.2.2 Terpenoids
4.3 Detection Methods of Volatile Compounds in Essential Oils
4.4 Interaction Between Essential Oils and Their Components
4.5 Antimicrobial Activity of Essential Oils in Vapor Phase
4.6 Evaluation of the Antimicrobial Activity of Essential Oils in Vapor Phase
4.6.1 Inverted Petri Dish Method
4.6.2 Boxes of Different Materials to Create the Volatile Space of Essential Oils
4.6.3 Agar Plug Method
4.6.4 Other Methods
4.7 Potential Applications of Essential Oils in Vapor Phase
4.8. Concluding Remarks
References
Chapter 5 Synergistic Antibacterial Effect of Essential Oils and Antibacterial Agent
5.1 Introduction
5.2 Factors Affecting the Antimicrobial Activity of Essential Oils
5.2.1 Microorganisms
5.2.1.1 Species of Microorganism
5.2.1.2 Number of Microorganisms
5.2.1.3 Stress Response of Microorganisms
5.2.2 Dispersants and Emulsifiers
5.2.3 Cultivation Conditions
5.2.3.1 Time
5.2.3.2 Temperature
5.2.3.3 Oxygen Content
5.2.3.4 Acidity and Alkalinity
5.3 Methods for Evaluating the Synergistic Effect of Drugs
5.4 The Interaction Between Essential Oils and Its Active Components
5.5 Combined Application of Essential Oils and Antimicrobial Agents
5.5.1 The Main Causes of Bacterial Drug Resistance
5.5.2 The Potential of Combined Essential Oils and Food Additives
5.5.3 The Potential of Combined Essential Oils and Antibiotics
5.6. Concluding Remarks
References
Chapter 6 Antioxidant Activity and Mechanism of Essential Oils
6.1 Introduction
6.2 Oxidative Stress
6.2.1 Effect of Oxidative Stress on Protein
6.2.2 Effect of Oxidative Stress on Lipids
6.2.3 Effect of Oxidative Stress on Genetic Material
6.3 Free Radicals
6.4 Antioxidant System
6.5 Antioxidative Components in Essential Oils
6.6 Antioxidant Mechanism of Essential Oils
6.6.1 Direct Antioxidant Effect
6.6.1.1 Free Radical Scavenging
6.6.1.2 Chelation With Metal Ions
6.6.2 Indirect Antioxidant Effect
6.6.2.1 Inhibit Lipid Peroxidation
6.6.2.2 Regulate the Level of Antioxidant Enzymes
6.7 Factors Affecting the Antioxidant Activity of Essential Oils
6.7.1 Solubility
6.7.2 Extraction Method
6.7.3 Initiator of Oxidation
6.7.4 Receptor Type
6.7.5 Storage Condition
6.8. Concluding Remarks
References
Chapter 7 Antiviral Activity and Mechanism of Essential Oils
7.1 Introduction
7.2 An Overview of Viruses
7.3 Plant Essential Oils With Antiviral Activity and Their Active Components
7.4 SARS-CoV-2 Entering the Airway
7.5 The Main Antiviral Pathway and Mechanism of Essential Oil and Its Active Components
7.5.1 The Main Antiviral Ways of Essential Oils and Their Active Components
7.5.2 Antiviral Mechanism of Essential Oil and Its Active Components
7.6. Concluding Remarks
References
Chapter 8 The Repellent or Insecticidal Effect of Essential Oils Against Insects and Its Mechanism
8.1 Introduction
8.2 Active Components in Plant Essential Oils That Have Insecticidal or Insecticidal Effects
8.2.1 Terpene Compound
8.2.2 Phenolic Compounds
8.2.3 Alkaloid
8.3 Inhibitory Effect of Plant Essential Oils on the Reproductive Ability of Insect Pests
8.4 Repellent or Insecticidal Activity of Plant Essential Oils
8.5 Insecticidal Mechanism of Plant Essential Oils
8.6 Development of Resistance to Plant Essential Oils or Phytochemicals
8.7. Concluding Remarks
References
Chapter 9 Preparation Strategy and Application of Porous Starch Microcapsule and Cyclodextrin Containing Essential Oils
9.1 Introduction
9.2 The Concept and Development of Microencapsulation
9.3 Wall and Core Materials of Microcapsules
9.3.1 Wall Materials
9.3.2 Core Materials
9.4 Application of Microencapsulation Technology in Food Industry
9.5 Modified Starch
9.6 Structural Characteristics and Properties of Porous Starch
9.7 Preparation of Microencapsulated Porous Starch
9.8 Binding Characteristics of Essential Oils–Starch Microcapsules
9.9 Preparation of Essential Oils–Starch Microcapsules
9.10 Action Mechanism
9.11 Application of Essential Oils–Starch Microcapsules in Food Preservation
9.12 Application of the Combination of Cyclodextrin and Essential Oils in Food Preservation
9.13. Concluding Remarks
References
Chapter 10 Preparation Strategy and Application of Edible Coating Containing Essential Oils
10.1 Introduction
10.2 The Concept and Development of Edible Coatings
10.3 Requirements for the Use of Edible Coating Materials
10.4 Materials Used for Essential Oils–Edible Coatings
10.4.1 Polysaccharide-Based Coatings
10.4.2 Protein-Based Coatings
10.4.3 Lipid-Based Coatings
10.4.4 Composite Coatings
10.5 Definition and Production Method of Coating
10.5.1 Definition of Essential Oils–Edible Coating
10.5.2 Production Method of Coating
10.5.2.1 Dipping Method
10.5.2.2 Spraying Method
10.5.2.3 Spreading Method
10.5.2.4 Thin Film Hydration Method
10.6 Mechanisms of Food Protection
10.7 Antibacterial Activity of Essential Oils–Edible Coating
10.8 Food Sensory Properties Related to Edible Coatings
10.8.1 Appearance of the Product
10.8.2 Texture of the Product
10.8.3 Taste, Smell, and Other Sensory Properties of the Product
10.9. Concluding Remarks
References
Chapter 11 Preparation Strategy and Application of Nanoemulsion Containing Essential Oils
11.1 Introduction
11.2 Development of Nanoemulsion
11.3 Physicochemical Properties and Advantages of Nanoemulsion
11.4 Preparation Methods and Formation Mechanism
11.5 Nanocarriers as Essential Oil Transporters
11.6 Effect of Embedding on Antimicrobial Activity of Essential Oil
11.7 Quantification of Essential Oil in Nanosystem
11.7.1 Spectrophotometry
11.7.2 Chromatographic Method
11.7.2.1 Gas Chromatography
11.7.2.2 High-Performance Liquid Chromatography
11.7.3 Indirect Quantization
11.8 Antimicrobial Mechanisms
11.9 Factors Affecting Antimicrobial Mechanisms
11.10 Applications in Food Preservation
11.11 Application Prospects and Challenges
11.12. Concluding Remarks
References
Chapter 12 Preparation Strategy and Application of Electrospinning Active Packaging Containing Essential Oils
12.1 Introduction
12.2 The Principles of Electrospinning
12.3 The Main Factors Affecting the Quality of Electrospinning
12.3.1 Solution Parameters
12.3.2 Process Parameters
12.3.3 Environmental Parameters
12.4 Electrospun Entrapment of Bioactive Substances
12.5 Applications of Electrospinning to Food Preservation and Packaging
12.6 Optimization of Active-Component Loading and Simulation of Release Behavior
12.7 Application of Electrospun Mats Containing Essential Oil in Food Preservation
12.8. Concluding Remarks
References
Chapter 13 Preparation Strategy and Application of Active Packaging Containing Essential Oils
13.1 Introduction
13.2 Research Status of Antimicrobial Packaging Theory
13.3 Essential Oil–Active Packaging System
13.4 Essential Oil–Active Packaging
13.4.1 Active Packaging
13.4.2 Realization of Essential Oil–Active Packaging
13.4.2.1 Be Directly Mixed Into the Packaging Matrix Material
13.4.2.2 Be Coated on Packaging Materials or Adsorbed by Packaging Materials
13.4.2.3 Be Made Into Small Antibacterial Package
13.4.2.4 Be Added to Packaging in Gaseous Form
13.4.2.5 Be Microencapsulated and Then Packaged
13.5 Release Mechanism of Active Compounds
13.6 Application of EOs–Active Packaging in Food Preservation
13.7. Concluding Remarks
References
Chapter 14 In Vivo Experiment, Stability, and Safety of Essential Oils
14.1 Introduction
14.2 The Relationship Between Essential Oil and Food
14.3 How to Ensure the Safety of Plant Essential Oil Itself
14.4 Stability of Plant Essential Oils
14.5 Toxicological Studies
14.5.1 Genotoxicity and Mutagenicity
14.5.2 Cytotoxicity
14.5.3 Phototoxicity
14.6 Antimutagenicity of Essential Oil
14.7 Safety of Some Common Plant Essential Oils
14.8. Concluding Remarks
References
Index
