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Use of Edible Films Containing Plant and Spice Essential Oils with Fungistatic and Fungicidal Effects in Foods

Yıl 2012, Cilt: 10 Sayı: 1, 66 - 69, 01.03.2012

Öz

Bitki ve baharat esansiyel yağları güçlü antimikrobiyal aktiviteye sahiptir. Bazı bitki ekstraktlarının depolama boyunca gıda maddelerinde istenmeyen küfler üzerine geniş etki spektrumuna sahip olduğu bilinmektedir. Genel olarak, bu inhibitör etkiye en fazla katkıda bulunan bileşikler, fenolik ve terpenlerdir. Bozulma ve/veya patojen etkili küf cinslerinin örneğin Aspergillus sp., Penicillium sp., Mucor sp. ve Cladosporium sp. gelişimi kekik, sarımsak, karanfil ve tarçın gibi bazı bitki ekstraktları ile inhibe edilebilmektedir. Esansiyel yağlar ile birleştirilen yenilebilir filmler veya yenilebilir kaplamalar, ambalaj açılsa bile O2, CO2, lipid, nem ve aroma özelliklerini koruyucu olması yanında gıda maddelerini korumayı sağlayabilmektedir. Potasyum sorbat, nisin ve natamisin, fungusit olarak süt ve et ürünlerinde yaygın olarak kullanılmaktadır. Ambalajlı ürünlerin raf ömrünü uzatma, tüketicilerin doğal gıdalara eğilimini arttırma, gıda kalitesi ve güvenliğini arttırma, ambalaj atıklarını azaltma ve çevre kirliliğini önlemek için filmlerin doğal antifungal etkisinin avantajları önemlidir. Gıdalarda sentetik koruyucu maddelerin kullanım oranını azaltan veya yerini alabilen doğal katkı maddeleri üzerine yapılan araştırmalarda, patojen ve bozulma etmeni cinslerin özellikle yüzeyde yayılmasını, yenilebilir filmlerle birleştirilen esansiyel yağ uygulaması ile sınırlanabildiği tespit edilmiştir. Çeşitli gıda uygulamalarında esansiyel yağlı yenilebilir filmlerin antifungal etkileri hakkında ait sınırlı bilgi vardır. Bu çalışmada, esansiyel yağların yenilebilir filmlere ilavesinin antifungal etkileri özetlenmiştir

Kaynakça

  • [1] Nasser, L.A., 2001. Fungal contamination of white cheese at the stage of consumption in Suudi Arabia, Pakistan. J Biol Sci 4(6), 733-735.Aider M., 2010. Chitosan application for active bio-based films production and potential in the food industry: Review. LWT 43: 837–842.
  • [2] Kristo, E., Koutsoumanis, K.P., Costas, G.. Biliaderis, C.G., 2008. Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes. Food Hydrocolloids 22: 373–386.
  • [3] Russell, N.J., Gould, G.W., 2003. Food Preservatives (Second Edition). Kluwer Academic/Plenum Publishers, New York, USA, pp. 184-189.
  • [4] Pranoto, Y., Vilas, M., Salokhe, V.M., Rakshit, S.K., 2005. Physical and antibacterial properties of alginate-based edible film incorporated with garlic oil. Food Research International 38: 267–272.
  • [5] Hosseini, M.H, Razavi, S.H, Mousavi, S.M.A., Yasaghi, S.A.S., Hasansaraei, A.G., 2008. Improving antibacterial activity of edible films based on chitosan by incorporating thyme and clove essential oils and EDTA. J. Appl. Sci. 8(16), 2895- 2900.
  • [6] Seydim, A.C., Sarikus, G., 2007. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research Int. 40(7): 949.
  • [7] Du, W.X, Olsen, C.W., Avena-Bustillos, R.J., McHugh, H., Levin, C.E., Mandrell, R., Mandrell and Mendel Friedman., 2009. Antibacterial effects of allspice, garlic, and oregano essential oils in tomato films determined by overlay and vaporphase methods. J. Food Sci. 74(7): 390-397.
  • [8] Avila-Sosa, R., Hernández-Zamoran, E., LópezMendoza, I., Palou, E., Jiménez Munguía, M.T., Nevárez-Moorillón, G.V., López-Malo, A., 2010. Fungal inactivation by Mexican oregano (Lippia berlandieri Schauer) essential oil added to amaranth, chitosan, or starch edible films. Journal of Food Science 75(3): 127–133.
  • [9] Kumar, A., Shukla, R., Singh, P., Dubey, N.K., 2010. Chemical composition, antifungal and antiaflatoxigenic activities of Ocimum sanctum L. essential oil and its safety assessment as plant based antimicrobial. Food and Chem. Toxicol. 48(2): 539-543.
  • [10] Aider, M., 2010. Chitosan application for active biobased films production and potential in the food industry: Review. LWT 43: 837–842.
  • [11] Burt, S., 2004. Essential oils: their antibacterial properties and potential applications in foods-a review. Int. J. Food Microbiol. 94: 223– 253.
  • [12] Meeker, H.G., Linke, H.A.B., 1988. The antibactreial action of eugenol, thyme oil, and related essential oils used in dentristy. Compend. Contin. Educ. Dent. IX Ž1, 32–38.
  • [13] Vazquez, B.I., Fente, C., Franco, C.M., Va´zquez, M.J., Cepeda, A., 2001. Inhibitory effects of eugenol and thymol on Penicillium citrinum strains in culture media and cheese. Int. J. Food Microbiol. 67: 157–163.
  • [14] Baldwin, E.A., 2005. Environmentally friendly technologies for agricultural produce quality. Edible coatings, Chapter 10. Edited by Shimshon BenYehoshua, 301-304.
  • [15] Rojas-Graü, M.A., Avena-Bustillos, R.J., Friedman, M., Henika, P.R., Martian-Bellosa, O., McHugh, T.H., 2006. Mechanical, barrier, and antimicrobial properties of apple puree edible films containing plant essential oils. J. Agric. Food Chem 54: 9262- 9267.
  • [16] Guynot, M.E., Ramos, A.J., Seto, L., Purroy, P., Sanchis, V., Marin, S., 2003. Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products. J. Appl. Microbiol. 94: 893–899.
  • [17] Rasooli, I., Abyaneh, M.R., 2004. Inhibitory effects of thyme oils on growth and aflatoxin production by Aspergillus parasiticus. Food Control 15: 479-483.
  • [18] Viuda-Martos, M., Ruiz-Navajas, Y., Ferna´ndezLo´pez, J., Pe´rez-A,´ l.J., 2008. Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils. Food Control 1130–1138.
  • [19] Maizura, M., Fazilah, A., Norziah, M.H., Karim, A.A., 2008. Antibacterial activity of modified sago starch-alginate based edible film incorporated with Lemongrass (Cymbopogon citratus) oil. International Food Research Journal 15(2): 233- 236.
  • [20] Jutaporn, C.T, Suphitchaya, C., Thawien, W., 2011. Antimicrobial activity and characteristics of edible films incorporated with Phayom wood (Shorea tolura) extract. International Food Research Journal 18: 39-54.
  • [21] Sánchez-González, L., Vargas, M., GonzálezMartínez, C., Chiralt, A., Cháfer, M., 2010. Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil. Food Hydrocolloids 23(8): 2102-2109.
  • [22] Kendra, D.,F., Hadwiger, LA., 1984. Characterization of the smallest chitosan oligomer that is maximally antifungal to Fusarium solani and elicits pisatin formation in Pisum sativum. Experimental Mycology 8(3): 276–281.
  • [23] Sarıkus, G., 2010. Farklı antimikrobiyal maddeler içeren yenilebilir film üretimi ve kaşar peynirinin muhafazasında mikrobiyal inaktivasyona etkisi. Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Isparta.

Use of Edible Films Containing Plant and Spice Essential Oils with Fungistatic and Fungicidal Effects in Foods

Yıl 2012, Cilt: 10 Sayı: 1, 66 - 69, 01.03.2012

Öz

Plant and spice essential oils have superior antimicrobial activity. Some plant extracts exhibit strong antifungal activity against undesirable fungi in foodstuffs during storage period. Generally, phenolic and terpene compounds are major contributors to this action. Plant extracts such as thyme, garlic, clove and cinnamon could inhibit the growth of spoilage and/or pathogen fungi species, mainly Aspergillus sp., Penicillium sp., Mucor sp., and Cladosporium sp.. In addition to being barrier properties for oxygen, carbon dioxide, lipid, moisture and flavours, edible films or coatings incorporated with essential oils Eos could be used to protect foods even after the package is opened. K-sorbate, nisin and natamycin are commonly used as fungicide in the production of dairy and meat products. The growth of pathogen and spoilage species mainly at the surface of foods could be limited by the application of edible films incorporated with Eos. There is limited information on the antifungal effects of edible films with Eos in various food applications. It was reported that whey protein isolate films WPI incorporated with thyme and garlic Eos can provide a better antifungal reduction against Penicillium sp. than natamycin on Kashar Cheese in 7 days. Natural antifungal effectiveness of the films to extend the self-life of packed foods, increasing consumer trends for natural foods, enhancing food quality and safety, decreasing packaging wastes and preventing environmental pollution are some advantages of the edible films with Eos. In this review, the effect of Eos addition on the antifungal activity of edible films was reviewed

Kaynakça

  • [1] Nasser, L.A., 2001. Fungal contamination of white cheese at the stage of consumption in Suudi Arabia, Pakistan. J Biol Sci 4(6), 733-735.Aider M., 2010. Chitosan application for active bio-based films production and potential in the food industry: Review. LWT 43: 837–842.
  • [2] Kristo, E., Koutsoumanis, K.P., Costas, G.. Biliaderis, C.G., 2008. Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes. Food Hydrocolloids 22: 373–386.
  • [3] Russell, N.J., Gould, G.W., 2003. Food Preservatives (Second Edition). Kluwer Academic/Plenum Publishers, New York, USA, pp. 184-189.
  • [4] Pranoto, Y., Vilas, M., Salokhe, V.M., Rakshit, S.K., 2005. Physical and antibacterial properties of alginate-based edible film incorporated with garlic oil. Food Research International 38: 267–272.
  • [5] Hosseini, M.H, Razavi, S.H, Mousavi, S.M.A., Yasaghi, S.A.S., Hasansaraei, A.G., 2008. Improving antibacterial activity of edible films based on chitosan by incorporating thyme and clove essential oils and EDTA. J. Appl. Sci. 8(16), 2895- 2900.
  • [6] Seydim, A.C., Sarikus, G., 2007. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research Int. 40(7): 949.
  • [7] Du, W.X, Olsen, C.W., Avena-Bustillos, R.J., McHugh, H., Levin, C.E., Mandrell, R., Mandrell and Mendel Friedman., 2009. Antibacterial effects of allspice, garlic, and oregano essential oils in tomato films determined by overlay and vaporphase methods. J. Food Sci. 74(7): 390-397.
  • [8] Avila-Sosa, R., Hernández-Zamoran, E., LópezMendoza, I., Palou, E., Jiménez Munguía, M.T., Nevárez-Moorillón, G.V., López-Malo, A., 2010. Fungal inactivation by Mexican oregano (Lippia berlandieri Schauer) essential oil added to amaranth, chitosan, or starch edible films. Journal of Food Science 75(3): 127–133.
  • [9] Kumar, A., Shukla, R., Singh, P., Dubey, N.K., 2010. Chemical composition, antifungal and antiaflatoxigenic activities of Ocimum sanctum L. essential oil and its safety assessment as plant based antimicrobial. Food and Chem. Toxicol. 48(2): 539-543.
  • [10] Aider, M., 2010. Chitosan application for active biobased films production and potential in the food industry: Review. LWT 43: 837–842.
  • [11] Burt, S., 2004. Essential oils: their antibacterial properties and potential applications in foods-a review. Int. J. Food Microbiol. 94: 223– 253.
  • [12] Meeker, H.G., Linke, H.A.B., 1988. The antibactreial action of eugenol, thyme oil, and related essential oils used in dentristy. Compend. Contin. Educ. Dent. IX Ž1, 32–38.
  • [13] Vazquez, B.I., Fente, C., Franco, C.M., Va´zquez, M.J., Cepeda, A., 2001. Inhibitory effects of eugenol and thymol on Penicillium citrinum strains in culture media and cheese. Int. J. Food Microbiol. 67: 157–163.
  • [14] Baldwin, E.A., 2005. Environmentally friendly technologies for agricultural produce quality. Edible coatings, Chapter 10. Edited by Shimshon BenYehoshua, 301-304.
  • [15] Rojas-Graü, M.A., Avena-Bustillos, R.J., Friedman, M., Henika, P.R., Martian-Bellosa, O., McHugh, T.H., 2006. Mechanical, barrier, and antimicrobial properties of apple puree edible films containing plant essential oils. J. Agric. Food Chem 54: 9262- 9267.
  • [16] Guynot, M.E., Ramos, A.J., Seto, L., Purroy, P., Sanchis, V., Marin, S., 2003. Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products. J. Appl. Microbiol. 94: 893–899.
  • [17] Rasooli, I., Abyaneh, M.R., 2004. Inhibitory effects of thyme oils on growth and aflatoxin production by Aspergillus parasiticus. Food Control 15: 479-483.
  • [18] Viuda-Martos, M., Ruiz-Navajas, Y., Ferna´ndezLo´pez, J., Pe´rez-A,´ l.J., 2008. Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils. Food Control 1130–1138.
  • [19] Maizura, M., Fazilah, A., Norziah, M.H., Karim, A.A., 2008. Antibacterial activity of modified sago starch-alginate based edible film incorporated with Lemongrass (Cymbopogon citratus) oil. International Food Research Journal 15(2): 233- 236.
  • [20] Jutaporn, C.T, Suphitchaya, C., Thawien, W., 2011. Antimicrobial activity and characteristics of edible films incorporated with Phayom wood (Shorea tolura) extract. International Food Research Journal 18: 39-54.
  • [21] Sánchez-González, L., Vargas, M., GonzálezMartínez, C., Chiralt, A., Cháfer, M., 2010. Characterization of edible films based on hydroxypropylmethylcellulose and tea tree essential oil. Food Hydrocolloids 23(8): 2102-2109.
  • [22] Kendra, D.,F., Hadwiger, LA., 1984. Characterization of the smallest chitosan oligomer that is maximally antifungal to Fusarium solani and elicits pisatin formation in Pisum sativum. Experimental Mycology 8(3): 276–281.
  • [23] Sarıkus, G., 2010. Farklı antimikrobiyal maddeler içeren yenilebilir film üretimi ve kaşar peynirinin muhafazasında mikrobiyal inaktivasyona etkisi. Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Isparta.
Toplam 23 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Article
Yazarlar

Sibel Özçakmak Bu kişi benim

Ergin Öztürk Bu kişi benim

Yayımlanma Tarihi 1 Mart 2012
Gönderilme Tarihi 1 Mart 2012
Yayımlandığı Sayı Yıl 2012 Cilt: 10 Sayı: 1

Kaynak Göster

APA Özçakmak, S., & Öztürk, E. (2012). Use of Edible Films Containing Plant and Spice Essential Oils with Fungistatic and Fungicidal Effects in Foods. Akademik Gıda, 10(1), 66-69.
AMA Özçakmak S, Öztürk E. Use of Edible Films Containing Plant and Spice Essential Oils with Fungistatic and Fungicidal Effects in Foods. Akademik Gıda. Mart 2012;10(1):66-69.
Chicago Özçakmak, Sibel, ve Ergin Öztürk. “Use of Edible Films Containing Plant and Spice Essential Oils With Fungistatic and Fungicidal Effects in Foods”. Akademik Gıda 10, sy. 1 (Mart 2012): 66-69.
EndNote Özçakmak S, Öztürk E (01 Mart 2012) Use of Edible Films Containing Plant and Spice Essential Oils with Fungistatic and Fungicidal Effects in Foods. Akademik Gıda 10 1 66–69.
IEEE S. Özçakmak ve E. Öztürk, “Use of Edible Films Containing Plant and Spice Essential Oils with Fungistatic and Fungicidal Effects in Foods”, Akademik Gıda, c. 10, sy. 1, ss. 66–69, 2012.
ISNAD Özçakmak, Sibel - Öztürk, Ergin. “Use of Edible Films Containing Plant and Spice Essential Oils With Fungistatic and Fungicidal Effects in Foods”. Akademik Gıda 10/1 (Mart 2012), 66-69.
JAMA Özçakmak S, Öztürk E. Use of Edible Films Containing Plant and Spice Essential Oils with Fungistatic and Fungicidal Effects in Foods. Akademik Gıda. 2012;10:66–69.
MLA Özçakmak, Sibel ve Ergin Öztürk. “Use of Edible Films Containing Plant and Spice Essential Oils With Fungistatic and Fungicidal Effects in Foods”. Akademik Gıda, c. 10, sy. 1, 2012, ss. 66-69.
Vancouver Özçakmak S, Öztürk E. Use of Edible Films Containing Plant and Spice Essential Oils with Fungistatic and Fungicidal Effects in Foods. Akademik Gıda. 2012;10(1):66-9.

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