Queen Margaret University logo
    • Login
    View Item 
    •   QMU Repositories
    • eResearch
    • School of Health Sciences
    • Dietetics, Nutrition and Biological Sciences
    • View Item
    •   QMU Repositories
    • eResearch
    • School of Health Sciences
    • Dietetics, Nutrition and Biological Sciences
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables

    Date
    2008-10-31
    Author
    Gutierrez, Jorge
    Bourke, Paula
    Lonchamp, Julien
    Barry-Ryan, Catherine
    Metadata
    Show full item record
    Citation
    Gutierrez, J., Bourke, P., Lonchamp, J. and Barry-Ryan, C. (2008) ‘Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables’, Innovative Food Science & Emerging Technologies, 10(2), pp. 195-202.
    Abstract
    The objectives of this study were to evaluate the efficacy of plant essential oils (EOs) for control of the natural spoilage microflora on ready-to-eat (RTE) lettuce and carrots whilst also considering their impact on organoleptic properties. Initial decontamination effects achieved using EOs were comparable to that observed with chlorine and solution containing oregano recorded a significantly lower initial TVC level than the water treatment on carrots (pb0.05). No significant differences were found between the EO treatments and chlorine considering gas composition, color, texture and water activity of samples. The sensory panel found EO treatments acceptable for carrots throughout storage, while lettuce washed with the EO solutions were rejected for overall appreciation by Day 7. Correlating microbial and sensory changes with volatile emissions identified 12 volatile quality markers. Oregano might be a suitable decontamination alternative to chlorine for RTE carrots, while the identification of volatile quality markers is a useful complement to sensory and microbiological assessments in the monitoring of organoleptic property changes and shelf-life of fresh vegetables. Industrial relevance: There is industrial demand for natural alternatives to chlorine, which is commonly used for decontamination of fresh produce but which has limitations with respect to antimicrobial efficacy and possible formation of carcinogenic compounds in water. Plant essential oils have proven antimicrobial and other bioactive properties, however their usefulness in foods can be mitigated by their high sensory impact. This study examined the application of EOs for fresh produce decontamination addressing control of spoilage microflora and improving shelf-life characteristics whilst also considering the impact on organoleptic properties. The effectiveness of oregano as a decontamination treatment was comparable with that of chlorine. Carrot discs treated with the EO regimes were acceptable in terms of sensory quality and appreciation, therefore oregano could offer a natural alternative for the washing and preservation of fresh produce. Combining EOs with other natural preservatives might minimize doses and reduce the impact on organoleptic properties of fresh vegetables.
    Official URL
    https://doi.org/10.1016/j.ifset.2008.10.005
    URI
    https://eresearch.qmu.ac.uk/handle/20.500.12289/11610
    Collections
    • Dietetics, Nutrition and Biological Sciences

    Queen Margaret University: Research Repositories
    Accessibility Statement | Repository Policies | Contact Us | Send Feedback | HTML Sitemap

     

    Browse

    All QMU RepositoriesCommunities & CollectionsBy YearBy PersonBy TitleBy QMU AuthorBy Research CentreThis CollectionBy YearBy PersonBy TitleBy QMU AuthorBy Research Centre

    My Account

    LoginRegister

    Queen Margaret University: Research Repositories
    Accessibility Statement | Repository Policies | Contact Us | Send Feedback | HTML Sitemap