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Plant Bioactive Compounds in Foods and Food Packages
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Plant Bioactive Compounds in Foods and Food Packages

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

Deadline for manuscript submissions: closed (20 March 2022) | Viewed by 45555

Special Issue Editors

Prof. Dr. Fulgencio Marin-Iniesta

E-Mail Website
Guest Editor
Group of Food Biotechnology, Facultad de Veterinaria, Universidad de Murcia, Apartado Nº 4021, 30.100 Murcia, Spain
Interests: microbial control in foods; thermal; non-thermal; food antimicrobials; plant essential oils; starter and protective cultures; active and intelligent packaging; hygienic design; white rooms; bioactive food ingredients
Prof. Dr. Ginés Benito Martínez-Hernández

E-Mail Website
Guest Editor
Food Safety and Refrigeration Engineering Group, Agricultural Engineering Faculty, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
Interests: food bioactive compounds; nanoencapsulation; active packaging; food quality; essential oils; antimicrobial treatments (thermal and non-thermal); shelf life
Prof. Dr. Amaury Taboada Rodriguez

E-Mail Website
Guest Editor
Group of Food Biotechnology, Facultad de Veterinaria, Universidad de Murcia, Apartado Nº 4021, 30.100 Murcia, Spain
Interests: food microbiology; new technologies for microbial control; food quality; new technologies for food processing

Special Issue Information

Dear Colleagues,

Plant bioactive compounds (PBCs) represent a growing interest in food technology for reasons of environmental care and the improvement of human health, since they can be used as substitutes for toxic or xenobiotic chemical products. Specifically, some PBCs have technological effects and can replace chemical synthesis additives in both food and compostable food packages without plastics of petrochemical origin. Additionally, many PBCs have positive effects on human health. Among the most important properties of PBCs we can list their antioxidant, antimicrobial, thickening, emulsifying, film-forming, prebiotic, and other effects that make it possible to extend the shelf life of food and improve its safety and nutritional properties. However, problems such as strong flavor, low solubility, high volatility, and instability make it difficult to apply them to food and food packages. A large number of studies are aimed at avoiding these problems with new clean extraction technologies, modification of native properties, and application of PBCs to both food and food packages.

Prof. Dr. Fulgencio Marin-Iniesta
Prof. Dr. Ginés Benito Martínez‐Hernández
Prof. Dr. Amaury Taboada Rodriguez
Guest Editors

Manuscript Submission Information

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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 2900 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

  • bioactive compounds
  • antimicrobials
  • antioxidants
  • prebiotic
  • dietary fibers
  • texturizing
  • active packaging
  • compostable packages
  • edible packages
  • clean technologies

Published Papers (15 papers)

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20 pages, 2108 KiB  
Article
Lipid Digestibility and Polyphenols Bioaccessibility of Oil-in-Water Emulsions Containing Avocado Peel and Seed Extracts as Affected by the Presence of Low Methoxyl Pectin
by Gustavo R. Velderrain-Rodríguez, Laura Salvia-Trujillo and Olga Martín-Belloso
Foods 2021, 10(9), 2193; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092193 - 16 Sep 2021
Cited by 6 | Viewed by 1863
Abstract
In this study, the digestibility of oil-in-water (O/W) emulsions using low methoxyl pectin (LMP) as surfactant and in combination with avocado peel (AP) or seed (AS) extracts was assessed, in terms of its free fatty acid (FFA) release and the phenolic compound (PC) [...] Read more.
In this study, the digestibility of oil-in-water (O/W) emulsions using low methoxyl pectin (LMP) as surfactant and in combination with avocado peel (AP) or seed (AS) extracts was assessed, in terms of its free fatty acid (FFA) release and the phenolic compound (PC) bioaccessibility. With this purpose, AP and AS were characterized by UPLC-ESI-MS/MS before their incorporation into O/W emulsions stabilized using LMP. In that sense, AP extract had a higher content of PCs (6836.32 ± 64.66 mg/100 g of extract) compared to AS extract (1514.62 ± 578.33 mg/100 g of extract). Both extracts enhanced LMP’s emulsifying properties, leading to narrower distributions and smaller particle sizes compared to those without extracts. Similarly, when both LMP and the extracts were present in the emulsions the FFA release significantly increased. Regarding bioaccessibility, the PCs from the AS extracts had a higher bioaccessibility than those from the AP extracts, regardless of the presence of LMP. However, the presence of LMP reduced the bioaccessibility of flavonoids from emulsions containing either AP or AS extracts. These results provide new insights regarding the use of PC extracts from avocado peel and seed residues, and the effect of LMP on emulsion digestibility, and its influence on flavonoids bioaccessibility. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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14 pages, 2906 KiB  
Article
Trans-2-Hexenal-Based Antifungal Packaging to Extend the Shelf Life of Strawberries
by Raquel Heras-Mozos, Adrián García-Moreno, María Monedero-Prieto, Ana Maria Tone, Laura Higueras, Pilar Hernández-Muñoz and Rafael Gavara
Foods 2021, 10(9), 2166; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092166 - 13 Sep 2021
Cited by 3 | Viewed by 2252
Abstract
Strawberries are valuable because of their nutritional value, but they are also highly perishable fruits. Fungal decay is the overriding factor that alters the overall quality of fresh strawberries. Because no hygienic treatments to reduce the initial microbial load are feasible, molds develop [...] Read more.
Strawberries are valuable because of their nutritional value, but they are also highly perishable fruits. Fungal decay is the overriding factor that alters the overall quality of fresh strawberries. Because no hygienic treatments to reduce the initial microbial load are feasible, molds develop during postharvest when using conventional packaging. In this study, an antifungal packaging system for strawberries was developed to improve safety and quality. Trans-2-hexenal (HXAL), a natural compound in strawberries, was incorporated into the modified atmosphere packaging (MAP) systems. Zero, 100, and 250 µL of HXAL were included in cellulosic pads and were covered with a polyamide coating to control its release. The pads were placed on the bottom of plastic trays; an amount of250 g of strawberries was added, flow packed in micro-perforated PP bags, and stored at 4 °C for 14 days. Fungal infection was monitored during the storage period, and the optical and textural properties of the strawberries were measured at days 0 and 14. Analysis of the package headspace was conducted to check for the HXAL concentration. HXAL was partially retained in the fruits and was converted into hexyl acetate and 2-hexen-1-ol acetate, but this was only measurably present in the headspace of the active systems. Mold growth was fully inhibited in active packaging although the strawberries were softer and darker than those in the control packages. The active package was not as efficient if the fruits were stored under thermal-abuse conditions (15 and 22 °C). Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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16 pages, 14796 KiB  
Article
The Influence of Flower Head Order and Gibberellic Acid Treatment on the Hydroxycinnamic Acid and Luteolin Derivatives Content in Globe Artichoke Cultivars
by María José Giménez, Marina Giménez-Berenguer, María Emma García-Pastor, Joaquín Parra, Pedro Javier Zapata and Salvador Castillo
Foods 2021, 10(8), 1813; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081813 - 05 Aug 2021
Cited by 6 | Viewed by 2081
Abstract
Flower head orders and the use of GA3 (gibberellic acid) treatment could be two influencing factors determining the bioactive compound levels in artichoke, but little to no information is available about their effects. In this study, we have therefore evaluated the influence [...] Read more.
Flower head orders and the use of GA3 (gibberellic acid) treatment could be two influencing factors determining the bioactive compound levels in artichoke, but little to no information is available about their effects. In this study, we have therefore evaluated the influence of these factors on the hydroxycinnamic acid and luteolin derivative levels in three categories of artichoke: Seed-propagated open-pollinated cultivars; vegetatively propagated cultivars; and seed-propagated hybrids. The hydroxycinnamic acids and luteolin derivatives were quantified by RP-HPLC-DAD. The average flower head weight was the lowest in tertiary heads and GA3-treated artichokes, followed by secondary and main heads. Moreover, the hydroxycinnamic acid and luteolin derivatives levels were significantly higher in tertiary heads than in secondary or main heads. In addition, the GA3 treatment significantly reduced the hydroxycinnamic acid content and, in contrast, improved luteolin derivatives levels. These effects depended on the flower head order and cultivar. Knowledge of the effects of flower head order and GA3 treatment is therefore key in order to achieve the greatest health-benefits from artichoke consumption. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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18 pages, 2737 KiB  
Article
Hot-Melt-Extruded Active Films Prepared from EVOH/Trans-Cinnamaldehyde Blends Intended for Food Packaging Applications
by Alejandro Aragón-Gutiérrez, Raquel Heras-Mozos, Miriam Gallur, Daniel López, Rafael Gavara and Pilar Hernández-Muñoz
Foods 2021, 10(7), 1591; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071591 - 08 Jul 2021
Cited by 8 | Viewed by 3045
Abstract
In this work, novel active films based on ethylene vinyl alcohol copolymer (EVOH) and cinnamaldehyde (CIN) were successfully obtained employing a hybrid technique consisting of a two-step protocol involving the preparation of a polymeric EVOH-CIN masterbatch by solvent-casting for its further utilization in [...] Read more.
In this work, novel active films based on ethylene vinyl alcohol copolymer (EVOH) and cinnamaldehyde (CIN) were successfully obtained employing a hybrid technique consisting of a two-step protocol involving the preparation of a polymeric EVOH-CIN masterbatch by solvent-casting for its further utilization in the preparation of bioactive EVOH-based films by melt extrusion processing. The influence of CIN over the EVOH matrix was studied in terms of optical, morphological, thermal, and mechanical properties. Optically transparent films were obtained and the incorporation of cinnamaldehyde resulted in yellow-colored films, producing a blocking effect in the UV region. A decrease in the glass transition temperature was observed in the formulations containing cinnamaldehyde, indicating a plasticizing effect. This phenomenon was confirmed by an increase in the elongation at break values of the extruded films. Results from thermogravimetric analysis determined a slight decrease in the thermal stability of EVOH provoked by the vaporization of the bioactive compound. Bioactive properties of the films were also studied; the presence of residual cinnamaldehyde in EVOH after being subjected to an extrusion process conferred some radical scavenging activity determined by the DPPH assay whereas films were able to exert antifungal activity in vapor phase against Penicillium expansum. Therefore, the present work shows the potential of the hybrid technique employed in this study for the preparation of bioactive films by a ready industrial process technology for food packaging applications. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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17 pages, 1598 KiB  
Article
Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark, Cinnamon Leaves, and Cloves
by Rita Cava-Roda, Amaury Taboada-Rodríguez, Antonio López-Gómez, Ginés Benito Martínez-Hernández and Fulgencio Marín-Iniesta
Foods 2021, 10(6), 1406; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061406 - 17 Jun 2021
Cited by 25 | Viewed by 4073
Abstract
Plant bioactive compounds have antimicrobial and antioxidant activities that allow them to be used as a substitute for synthetic chemical additives in both food and food packaging. To improve its sensory and bactericidal effects, its use in the form of effective combinations has [...] Read more.
Plant bioactive compounds have antimicrobial and antioxidant activities that allow them to be used as a substitute for synthetic chemical additives in both food and food packaging. To improve its sensory and bactericidal effects, its use in the form of effective combinations has emerged as an interesting possibility in the food industry. In this study, the antimicrobial activities of essential oils (EOs) of cinnamon bark, cinnamon leaves, and clove and the pure compounds vanillin, eugenol, and cinnamaldehyde were investigated individually and in combination against Listeria monocytogenes and Escherichia coli O157:H7. The possible interactions of combinations of pure compounds and EOs were performed by the two-dimensional checkerboard assay and isobologram methods. Vanillin exhibited the lowest antimicrobial activity (MIC of 3002 ppm against L. monocytogenes and 2795 ppm against E. coli O157:H7), while clove and cinnamon bark EOs exhibited the highest antimicrobial activity (402–404 against L. monocytogenes and 778–721 against E. coli O157:H7). For L. monocytogenes, pure compound eugenol, the main component of cinnamon leaves and clove, showed lower antimicrobial activity than EOs, which was attributed to the influence of the minor components of the EOs. The same was observed with cinnamaldehyde, the main component of cinnamon bark EO. The combinations of vanillin/clove EO and vanillin/cinnamon bark EO showed the most synergistic antimicrobial effect. The combination of the EOs of cinnamon bark/clove and cinnamon bark/cinnamon leaves showed additive effect against L. monocytogenes but indifferent effect against E. coli O157:H7. For L. monocytogenes, the best inhibitory effects were achieved by cinnamon bark EO (85 ppm)/vanillin (910 ppm) and clove EO (121 ppm)/vanillin (691 ppm) combinations. For E. coli, the inhibitory effects of clove EO (104 ppm)/vanillin (1006 ppm) and cinnamon leaves EO (118 ppm)/vanillin (979 ppm) combinations were noteworthy. Some of the tested combinations increased the antimicrobial effect and would allow the effective doses to be reduced, thereby offering possible new applications for food and active food packaging. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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16 pages, 2096 KiB  
Article
Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life
by Antonio López-Gómez, María Ros-Chumillas, Alejandra Navarro-Martínez, Marta Barón, Laura Navarro-Segura, Amaury Taboada-Rodríguez, Fulgencio Marín-Iniesta and Ginés Benito Martínez-Hernández
Foods 2021, 10(6), 1196; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10061196 - 26 May 2021
Cited by 9 | Viewed by 2991
Abstract
The use of vapour of essential oils (EOs) through an innovative pilot-plant packaging device was studied to preserve the quality of sliced mushrooms during storage. A mix of EOs (eugenol, bergamot EO, and grapefruit EO) was vaporized (100 and 125 µL L−1 [...] Read more.
The use of vapour of essential oils (EOs) through an innovative pilot-plant packaging device was studied to preserve the quality of sliced mushrooms during storage. A mix of EOs (eugenol, bergamot EO, and grapefruit EO) was vaporized (100 and 125 µL L−1) and applied during packaging of sliced mushrooms under modified atmosphere packaging (MAP); then, the product quality was studied during cold storage up to 12 days. The highest colour changes of EOs125 samples, which were observed in the mushroom stipe, were not observed with the EOs100 atmosphere. Thus, the high polyphenoloxidase activity observed in untreated samples after 5–7 days was highly controlled with the vapour EOs atmospheres. Furthermore, the visual appearance scores of EOs100 samples were still over the limit of usability, while untreated samples were already below this threshold after 5 days of storage. A strong bacteriostatic effect was achieved with vapour EOs, reducing the Pseudomonas spp. (the main microbial genus in cultivated mushrooms) growth by ≈1.7 log CFU g−1, regardless of the EOs dose, after 12 days. The activity of phenyl ammonia lyase was also reduced up to ≈0.4 enzymatic units with the EOs100 treatment. Conclusively, packaging of sliced mushrooms under an atmosphere enriched with 100 µL L−1 EOs vapour highly controlled the quality loss of sliced mushrooms owing to their enzymatic inhibition and high bacteriostatic effect. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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13 pages, 1630 KiB  
Article
The Effect of Electrospun Polycaprolactone Nonwovens Containing Chitosan and Propolis Extracts on Fresh Pork Packaged in Linear Low-Density Polyethylene Films
by Emeli Vargas Romero, Loong-Tak Lim, Héctor Suárez Mahecha and Benjamin M. Bohrer
Foods 2021, 10(5), 1110; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10051110 - 17 May 2021
Cited by 13 | Viewed by 2800
Abstract
Fresh meat products are highly perishable and require optimal packaging conditions to maintain and potentially extend shelf-life. Recently, researchers have developed functional, active packaging systems that are capable of interacting with food products, package headspace, and/or the environment to enhance product shelf-life. Among [...] Read more.
Fresh meat products are highly perishable and require optimal packaging conditions to maintain and potentially extend shelf-life. Recently, researchers have developed functional, active packaging systems that are capable of interacting with food products, package headspace, and/or the environment to enhance product shelf-life. Among these systems, antimicrobial/antioxidant active packaging has gained considerable interest for delaying/preventing microbial growth and deteriorative oxidation reactions. This study evaluated the effectiveness of active linear low-density polyethylene (LLDPE) films coated with a polycaprolactone/chitosan nonwoven (Film 1) or LLDPE films coated with a polycaprolactone/chitosan nonwoven fortified with Colombian propolis extract (Film 2). The active LLDPE films were evaluated for the preservation of fresh pork loin (longissimus dorsi) chops during refrigerated storage at 4 °C for up to 20 d. The meat samples were analyzed for pH, instrumental color, purge loss, thiobarbituric acid reactive substances (TBARS), and microbial stability (aerobic mesophilic and psychrophilic bacteria). The incorporation of the propolis-containing nonwoven layer provided antioxidant and antimicrobial properties to LLDPE film, as evidenced by improved color stability, no differences in lipid oxidation, and a delay of 4 d for the onset of bacteria growth of pork chops during the refrigerated storage period. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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13 pages, 1009 KiB  
Article
Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers
by Kristina Jonušaite, Petras Rimantas Venskutonis, Gines Benito Martínez-Hernández, Amaury Taboada-Rodríguez, Gema Nieto, Antonio López-Gómez and Fulgencio Marín-Iniesta
Foods 2021, 10(4), 776; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040776 - 04 Apr 2021
Cited by 16 | Viewed by 3111
Abstract
The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for [...] Read more.
The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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15 pages, 2715 KiB  
Article
Chitosan Films Functionalized with Different Hydroxycinnamic Acids: Preparation, Characterization and Application for Pork Preservation
by Huimin Yong, Yunpeng Liu, Dawei Yun, Shuai Zong, Changhai Jin and Jun Liu
Foods 2021, 10(3), 536; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030536 - 05 Mar 2021
Cited by 35 | Viewed by 3540
Abstract
Hydroxycinnamic acids are one category of bioactive phenolic acids that are widely distributed in plants. In this study, chitosan (CS) was functionalized with three kinds of hydroxycinnamic acids (p-coumaric acid, caffeic acid and ferulic acid) through the carbodiimide-mediated grafting method. The [...] Read more.
Hydroxycinnamic acids are one category of bioactive phenolic acids that are widely distributed in plants. In this study, chitosan (CS) was functionalized with three kinds of hydroxycinnamic acids (p-coumaric acid, caffeic acid and ferulic acid) through the carbodiimide-mediated grafting method. The obtained hydroxycinnamic-acid-grafted CSs (hydroxycinnamic acid-g-CSs) were further fabricated into food packaging films through solvent casting. For the first time, the functionalities of the different hydroxycinnamic acid-g-CS films were compared. Results showed the grafting ratio of p-coumaric acid-g-CS, caffeic acid-g-CS and ferulic acid-g-CS was 73.68, 129.42 and 91.75 mg/g, respectively. Instrumental analyses confirmed hydroxycinnamic acids conjugated with CS through amide and ester bonds. The functionalization of CS film with hydroxycinnamic acids produced a more compact microstructure and higher UV light barrier ability, mechanical strength, water vapor barrier ability, thermal stability and antioxidant and antimicrobial activities. Among the different hydroxycinnamic acid-g-CS films, caffeic acid-g-CS film presented the strongest barrier, mechanical, antioxidant and antimicrobial properties. Moreover, caffeic acid-g-CS film packaging effectively extended the shelf life of pork to 10 days at 4 °C. Our results suggest caffeic acid-g-CS film can be used in the active food packaging field. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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17 pages, 6880 KiB  
Article
The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery
by Ginés Benito Martínez-Hernández, Amaury Taboada-Rodríguez, Alberto Garre, Fulgencio Marín-Iniesta and Antonio López-Gómez
Foods 2021, 10(3), 498; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030498 - 26 Feb 2021
Cited by 1 | Viewed by 3361
Abstract
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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13 pages, 5590 KiB  
Article
High Hydrostatic Pressure Processing of Whole Carrots: Effect of Static and Multi-Pulsed Mild Intensity Hydrostatic Pressure Treatments on Bioactive Compounds
by Fernando Viacava, Perla A. Ramos-Parra, Jorge Welti-Chanes and Daniel A. Jacobo-Velázquez
Foods 2021, 10(2), 219; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10020219 - 21 Jan 2021
Cited by 8 | Viewed by 1802
Abstract
In this study, the effects of static and multi-pulsed mild-intensity high hydrostatic pressure (HHP) treatments (60 or 100 MPa, ~23 °C) on the extractability and accumulation of phenolics and carotenoids in whole carrots were evaluated. HHP treatments were applied for the time needed [...] Read more.
In this study, the effects of static and multi-pulsed mild-intensity high hydrostatic pressure (HHP) treatments (60 or 100 MPa, ~23 °C) on the extractability and accumulation of phenolics and carotenoids in whole carrots were evaluated. HHP treatments were applied for the time needed to reach the desired pressure (come-up-time, CUT) either as a single pulse or multi-pulse (2P, 3P, and 4P). Likewise, a single sustained treatment (5 min) applied at 60 or 100 MPa was evaluated. Individual carotenoids, free and bound phenolics were quantified after HHP treatment and subsequent storage (48 h, 15 °C). As an immediate HHP response, phenolic extractability increased by 66.65% and 80.77% in carrots treated with 3P 100 MPa and 4P 60 MPa, respectively. After storage, CUT 60 MPa treatment accumulated free (163.05%) and bound (36.95%) phenolics. Regarding carotenoids, total xanthophylls increased by 27.16% after CUT 60 MPa treatment, whereas no changes were observed after storage. Results indicate that HHP processing of whole carrots at mild conditions is a feasible innovative tool to enhance the nutraceutical properties of whole carrots by increasing their free and bound phenolic content while maintaining carotenoid levels. HHP treated carrots can be used as a new functional food or as raw material for the production of food and beverages with enhanced levels of nutraceuticals. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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11 pages, 1936 KiB  
Article
Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides
by Carlos Enrique Ochoa-Velasco, Julio César Pérez-Pérez, José Mauricio Varillas-Torres, Addí Rhode Navarro-Cruz, Paola Hernández-Carranza, Ricardo Munguía-Pérez, Teresa Soledad Cid-Pérez and Raúl Avila-Sosa
Foods 2021, 10(1), 175; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10010175 - 16 Jan 2021
Cited by 33 | Viewed by 3705
Abstract
The aim of this work was to evaluate the in vitro and in vivo effectiveness of thymol and carvacrol added to edible starch films and coatings against Colletotrichum gloeosporioides. In vitro evaluation consisted of determining minimal inhibitory concentration (MIC) of carvacrol and [...] Read more.
The aim of this work was to evaluate the in vitro and in vivo effectiveness of thymol and carvacrol added to edible starch films and coatings against Colletotrichum gloeosporioides. In vitro evaluation consisted of determining minimal inhibitory concentration (MIC) of carvacrol and thymol was determined at different pH values against Colletotrichum gloeosporioides. With MIC values, binary mixtures were developed. From these results, two coatings formulations were in vivo evaluated on mango and papaya. Physicochemical analysis, color change, fruit lesions and C. gloeosporioides growth were determined during storage. In vitro assay indicated that the MIC value of carvacrol and thymol against C. gloeosporioides was 1500 mg/L at pH 5. An additive effect was determined with 750/750 and 1125/375 mg/L mixtures of carvacrol and thymol, respectively. Coated fruits with selected mixtures of carvacrol and thymol presented a delay in firmness, maturity index and color change. Moreover, a fungistatic effect was observed due to a reduction of lesions in coated fruits. These results were corroborated by the increase in the lag phase value and the reduction of the growth rate. Carvacrol and thymol incorporated into edible films and coatings are able to reduce the incidence of anthracnose symptoms on mango and papaya. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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23 pages, 4246 KiB  
Article
Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches
by Antonio López-Gómez, Alejandra Navarro-Martínez and Ginés Benito Martínez-Hernández
Foods 2020, 9(12), 1904; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121904 - 19 Dec 2020
Cited by 17 | Viewed by 3330
Abstract
Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems [...] Read more.
Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems of plant products during postharvest life has not been deeply studied. The effects of an EO active paper sheet on ethylene biosynthesis and quality (and related quality-degrading enzymes) of flat peach (Prunus persica var. platycarpa) samples were studied during 5 days (continental terrestrial transport) or 26 days (long maritime transport) storage at 2 or 8 °C, both followed by commercialization simulations (4 days at 22 °C). EOs released from active packaging reduced ethylene production by 40–50%, and by up to 70% after commercialization periods. These results were correlated with lower 1-aminocyclopropanecarboxylic acid (ACC) content and ACC-oxidase activity. Physicochemical fruit quality (as indicated by soluble solids content, titratable acidity, color, and firmness) was also better preserved by EO active sheets due to enzymatic inhibition (polygalacturonase and polyphenoloxidase). Furthermore, phenolic compounds (mainly catechin and cyanidin-3 glucoside) and total antioxidant capacity were increased (by up to 30 and 70%, respectively) in EO-packaged samples after 8 °C storage and the subsequent commercialization period. Conclusively, EO active paper sheets controlled ethylene production in flat peaches, maintained fruit quality, and even increased health-promoting bioactive compounds. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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19 pages, 2420 KiB  
Article
Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish
by Amanda Esperanza López-Cánovas, Isabel Cabas, Elena Chaves-Pozo, María Ros-Chumillas, Laura Navarro-Segura, Antonio López-Gómez, Jorge M. O. Fernandes, Jorge Galindo-Villegas and Alfonsa García-Ayala
Foods 2020, 9(12), 1750; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9121750 - 26 Nov 2020
Cited by 9 | Viewed by 3989
Abstract
In the aquaculture industry, fish are stunned using a wide range of methods, but all of them trigger stress responses and affect the fish flesh quality. Chilled water is considered one of the most efficient methods, but even this is not a stress-free [...] Read more.
In the aquaculture industry, fish are stunned using a wide range of methods, but all of them trigger stress responses and affect the fish flesh quality. Chilled water is considered one of the most efficient methods, but even this is not a stress-free experience for the fish. Anesthetics included in the ice slurry or in water could decrease this stress and delay the loss of flesh quality. In this work, we analyze the effect of clove oil (CO) nanoencapsulated in β-cyclodextrins (β-CD) (CO + β-CD), incorporated in the stunning bath, on the stress response and the organoleptic attributes of fresh marine and freshwater fish from four economically important fish species: Atlantic salmon, European seabass, Nile tilapia, and Rainbow trout. CO + β-CD reduces the time required to induce anesthesia, independently of water salinity, habitat or water temperature. The plasmatic glucose and cortisol levels decreased in all four species, although the concentrations of CO varied between species. Moreover, plasmatic lactate level differed between the marine and freshwater fish. The use of CO + β-CD extended the shelf life of fish from all the species studied (by 3–7 days). In conclusion, using CO encapsulated in β-CD for anesthetizing fish can be regarded as an improved fish-stunning technique that reduces the anesthesia-induction time, decreases the stress response, and extends the shelf life of fresh fish. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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Review

Jump to: Research

30 pages, 1816 KiB  
Review
Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry
by Gema Nieto, Lorena Martínez-Zamora, Rocío Peñalver, Fulgencio Marín-Iniesta, Amaury Taboada-Rodríguez, Antonio López-Gómez and Ginés Benito Martínez-Hernández
Foods 2024, 13(1), 47; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13010047 - 21 Dec 2023
Cited by 2 | Viewed by 1844
Abstract
According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro [...] Read more.
According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for “Clean Label” foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging. Full article
(This article belongs to the Special Issue Plant Bioactive Compounds in Foods and Food Packages)
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