The Future Trend Natural Preservatives in the Food System: Essential Oils

Yıl 2021, Sayı: 28, 441 - 443, 30.11.2021

Gülden Gökşen , Pınar Gümüş

https://doi.org/10.31590/ejosat.1004380

Cited By: 1

Öz

Essential oils mainly used in food industry for food preservation are a main source of many bioactive compounds, which have antioxidant property, antimicrobial activity and also flavoring agents. Natural preservatives used in food products are suitable to be used for food preservation in order to extend the shelf-life and maintain the quality of foods. In this preservative application, more alternative approaches is required in order to meet consumer demands, establish food quality and preserve food products from environmental factors and maintain safety of foods due to increasing consumer awareness for healthy food products. This study presents an overview of essential oils and use of essential oils in the preservation of food products and also the most recent researches on essential oils incorporate into the food system.

Anahtar Kelimeler

essential oil, natural preservatives, food system, lipid oxidation, shelf life

Gıda Sisteminde Geleceğin Trendi Doğal Koruyucular: Esansiyel Yağ

Öz

Temel olarak gıda endüstrisinde gıda muhafazası için kullanılan uçucu yağlar, antioksidan özelliği, antimikrobiyal aktivite ve ayrıca aroma verici ajanları olan birçok biyoaktif bileşiğin ana kaynağıdır. Gıda ürünlerinde kullanılan doğal koruyucular, gıdaların raf ömrünü uzatmak ve kalitesini korumak amacıyla gıda muhafazasında kullanılmaya uygundur. Bu koruyucu uygulamada, tüketici taleplerinin karşılanması, gıda kalitesinin oluşturulması ve gıda ürünlerinin çevresel faktörlerden korunması ve sağlıklı gıda ürünlerine yönelik tüketici bilincinin artması nedeniyle gıdaların güvenliğinin sağlanması için daha alternatif yaklaşımlara ihtiyaç duyulmaktadır. Bu çalışma uçucu yağlar ve gıda ürünlerinin korunmasında uçucu yağların kullanımına ve ayrıca gıda sistemine dahil edilen uçucu yağlarla ilgili en son araştırmalara genel bir bakış sunmaktadır.

Anahtar Kelimeler

Esansiyel yağ, Doğal koruyucular, Gıda sistemi, Yağ oksidasyonu, Raf ömrü

Kaynakça

• [1] Ribeiro-Santos, R., Andrade, M., de Melo, N. R., & Sanches-Silva, A. (2017). Use of essential oils in active food packaging: Recent advances and future trends. Trends in food science & technology, 61, 132-140.
• [2] Ataei, S., Azari, P., Hassan, A., Pingguan-Murphy, B., Yahya, R., & Muhamad, F. (2020). Essential oils-loaded electrospun biopolymers: A future perspective for active food packaging. Advances in Polymer Technology, 2020.
• [3] Hamid, A. A., Aiyelaagbe, O. O., & Usman, L. A. (2011). Essential oils: its medicinal and pharmacological uses. International journal of Current research, 33(2), 86-98.
• [4] Saad, N. Y., Muller, C. D., & Lobstein, A. (2013). Major bioactivities and mechanism of action of essential oils and their components. Flavour and Fragrance Journal, 28(5), 269-279.
• [5] Solgi, M., & Ghorbanpour, M. (2014). Application of essential oils and their biological effects on extending the shelf-life and quality of horticultural crops. Trakia Journal of Sciences, 12(2), 198-210.
• [6] El Asbahani, A., Miladi, K., Badri, W., Sala, M., Addi, E. A., Casabianca, H., ... & Elaissari, A. (2015). Essential oils: From extraction to encapsulation. International journal of pharmaceutics, 483(1-2), 220-243.
• [7] Herman, R. A., Ayepa, E., Shittu, S., Fometu, S. S., & Wang, J. (2019). Essential oils and their applications-a mini review. Adv Nutr Food Sci, 4(4), 1-13.
• [8] Vintilă, I. (2017). Basic structure, nomenclature, classification and properties of organic compounds of essential oil. Essential Oils in Food Processing: Chemistry, Safety and Applications, 173-190.
• [9] Morsy, N. F. S. (2017). Chemical structure, quality indices and bioactivity of essential oil constituents. Act. Ingred. Aromat. Med. Plants, 175-206.
• [10] Setyaningsih, D., & Siahaan, D. G. (2018, December). The Influence of Essential Oil Addition to Oxidative Stability of Palmoil Biodisel. In IOP Conference Series: Earth and Environmental Science (Vol. 209, No. 1, p. 012007). IOP Publishing.
• [11] Kumar, A., Singh, P., Gupta, V., & Prakash, B. (2020). Application of nanotechnology to boost the functional and preservative properties of essential oils. In Functional and Preservative Properties of Phytochemicals (pp. 241-267). Academic Press.
• [12] Tongnuanchan, P., & Benjakul, S. (2014). Essential oils: extraction, bioactivities, and their uses for food preservation. Journal of food science, 79(7), R1231-R1249.
• [13] Atarés, L., & Chiralt, A. (2016). Essential oils as additives in biodegradable films and coatings for active food packaging. Trends in food science & technology, 48, 51-62.
• [14] Sharma, S., Barkauskaite, S., Jaiswal, A. K., & Jaiswal, S. (2020). Essential oils as additives in active food packaging. Food Chemistry, 128403.
• [15] Pandey, A. K., Kumar, P., Singh, P., Tripathi, N. N., & Bajpai, V. K. (2017). Essential Oils: Sources of Antimicrobials and Food Preservatives. Frontiers in Microbiology, 7(2161).
• [16] Prakash, B., Kedia, A., Mishra, P. K., & Dubey, N. K. (2015). Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities – Potentials and challenges. Food Control, 47, 381-391.
• [17] Göksen, G., Fabra, M. J., Ekiz, H. I., & López-Rubio, A. (2020). Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices. Food Control, 112, 107133.
• [18] Prakash, B., Singh, P., Kedia, A., & Dubey, N. K. (2012). Assessment of some essential oils as food preservatives based on antifungal, antiaflatoxin, antioxidant activities and in vivo efficacy in food system. Food Research International, 49(1), 201-208.
• [19] Falleh, H., Ben Jemaa, M., Saada, M., & Ksouri, R. (2020). Essential oils: A promising eco-friendly food preservative. Food Chemistry, 330, 127268.
• [20] Karoui, R., & Hassoun, A. (2017). Efficiency of rosemary and basil essential oils on the shelf-life extension of Atlantic mackerel (Scomber scombrus) fillets stored at 2 C. Journal of AOAC International, 100(2), 335-344.
• [21] Calo, J. R., Crandall, P. G., O'Bryan, C. A., & Ricke, S. C. (2015). Essential oils as antimicrobials in food systems–A review. Food Control, 54, 111-119.
• [22] Rodriguez-Garcia, I., Silva-Espinoza, B., Ortega-Ramirez, L., Leyva, J., Siddiqui, M., Cruz-Valenzuela, M., . . . Ayala-Zavala, J. (2016). Oregano essential oil as an antimicrobial and antioxidant additive in food products. Critical Reviews in Food Science and Nutrition, 56(10), 1717-1727.
• [23] Pateiro, M., Barba, F. J., Domínguez, R., Sant'Ana, A. S., Mousavi Khaneghah, A., Gavahian, M., . . . Lorenzo, J. M. (2018). Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review. Food Research International, 113, 156-166.
• [24] Mohamed, H. M., & Mansour, H. A. (2012). Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT-Food Science and Technology, 45(1), 79-87.
• [25] Fratianni, F., De Martino, L., Melone, A., De Feo, V., Coppola, R., & Nazzaro, F. (2010). Preservation of chicken breast meat treated with thyme and balm essential oils. Journal of Food Science, 75(8), M528-M535.
• [26] Raybaudi-Massilia, R. M., Mosqueda-Melgar, J., & Martin-Belloso, O. (2006). Antimicrobial activity of essential oils on Salmonella enteritidis, Escherichia coli, and Listeria innocua in fruit juices. Journal of food protection, 69(7), 1579-1586.
• [27] Mishra, A. P., Devkota, H. P., Nigam, M., Adetunji, C. O., Srivastava, N., Saklani, S., . . . Mousavi Khaneghah, A. (2020). Combination of essential oils in dairy products: A review of their functions and potential benefits. LWT, 133, 110116.
• [28] EL-Kholy, W., & Aamer, R. (2017). Effect of Some Essential Oils on the Quality of UF-Soft Cheese During Storage. Alexandria Journal of Food Science and Technology, 14(1), 13-28.
• [29] Singh, G., Kapoor, I. P. S., & Singh, P. (2011). Effect of volatile oil and oleoresin of anise on the shelf life of yogurt. Journal of Food Processing and Preservation, 35(6), 778-783.