Journal
FOOD CONTROL
Volume 51, Issue -, Pages 307-313Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2014.11.030
Keywords
Antibacterial effect; Essential oils; Vapor phase; Modified atmosphere packaging; Combination; Fresh produce
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Funding
- Ministry of Land, Transport and Maritime Affairs, Republic of Korea
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This study was conducted to investigate the antibacterial effects of various essential oils (EOs) against pathogens using the disc volatilization method. Also, combined effects of EOs in vapor phase and MAP were evaluated for reducing levels of total mesophilic microorganisms on fresh cabbage. The vapor phase activities of EOs (thyme-1, oregano-1, lemongrass-1, and lemongrass-2 oils) observed strong inhibitory effects. The MAP results showed that 100% CO2 gas packaging reduced significantly levels of total mesophilic microorganisms on cabbage and radish sprouts, and their reduction level was 1.55 and 2.26 log(10) CFU/g compared to control after 21 days of storage (p <= 0.05). Based on previous results, combined effects of EOs in vapor phase and MAP (100% CO2) showed that lemongrass-2 oil with 20 discs showed complete inactivation by <1.0 log(10) CFU/g after 14 days of storage. These results could provide useful information for developing alternative preservation method to improve the freshness and shelf-life of fresh produce using natural antimicrobials. (C) 2014 Elsevier Ltd. All rights reserved.
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