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Plum coatings of lemongrass oil-incorporating carnauba wax-based nanoemulsion.
J Food Sci. 2013 Oct; 78(10):E1551-E1559.JF

Abstract

Nanoemulsions containing lemongrass oil (LO) were developed for coating plums and the effects of the nanoemulsion coatings on the microbial safety and physicochemical storage qualities of plums during storage at 4 and 25 °C were investigated. The emulsions used for coating were produced by mixing a carnauba wax-based solution (18%, w/w) with LO at various concentrations (0.5% to 4.0%, w/w) using dynamic high pressure processing at 172 MPa. The coatings were evaluated for their ability to inhibit the growth of Salmonella Typhimurium and Escherichia coli O157:H7 and their ability to preserve various physicochemical qualities of plums. Uniform and continuous coatings on plums, formed with stable emulsions, initially inhibited S. Typhimurium and E. coli O157:H7 by 0.2 to 2.8 and 0.8 to 2.7 log CFU/g, respectively, depending on the concentration of LO and the sequence of coating. The coatings did not significantly alter the flavor, fracturability, or glossiness of the plums. The antimicrobial effects of the coatings against S. Typhimurium and E. coli O157:H7 were demonstrated during storage at 4 and 25 °C. The coatings reduced weight loss and ethylene production by approximately 2 to 3 and 1.4 to 4.0 fold, respectively, and also retarded the changes in lightness and the concentration of phenolic compounds in plums during storage. The firmness of coated plums was generally higher than uncoated plums when stored at 4 °C and plum respiration rates were reduced during storage. Coatings containing nanoemulsions of LO have the potential to inhibit Salmonella and E. coli O157:H7 contamination of plums and may extend plum shelf life.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Kim IH
Dept. of Food Science and Technology, Seoul Women's Univ., Seoul, 139-774, Republic of Korea.
Lee H
Dept. of Food Science and Technology, Seoul Women's Univ., Seoul, 139-774, Republic of Korea.
Kim JE
Dept. of Food Science and Technology, Seoul Women's Univ., Seoul, 139-774, Republic of Korea.
Song KB
Dept. of Food Science and Technology, Chungnam Natl. Univ., Daejeon, 305-764, Republic of Korea.
Lee YS
Dept. of Packaging, Yonsei Univ., Wonju, 220-710, Republic of Korea.
Chung DS
Postharvest Team, Natl. Inst. of Horticultural and Herbal Science, RDA, Suwon, 440-706, Republic of Korea.
Min SC
Dept. of Food Science and Technology, Seoul Women's Univ., Seoul, 139-774, Republic of Korea.

MeSH

AdultAnti-Infective AgentsChemical PhenomenaColony Count, MicrobialColorConsumer Product SafetyEmulsionsEscherichia coli O157FemaleFood ContaminationFood MicrobiologyFood PreservationFoodborne DiseasesHumansPlant OilsPrunusSalmonella typhimuriumTasteTerpenesWaxesYoung Adult

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24024904

Citation

Kim, In-Hah, et al. "Plum Coatings of Lemongrass Oil-incorporating Carnauba Wax-based Nanoemulsion." Journal of Food Science, vol. 78, no. 10, 2013, pp. E1551-E1559.
Kim IH, Lee H, Kim JE, et al. Plum coatings of lemongrass oil-incorporating carnauba wax-based nanoemulsion. J Food Sci. 2013;78(10):E1551-E1559.
Kim, I. H., Lee, H., Kim, J. E., Song, K. B., Lee, Y. S., Chung, D. S., & Min, S. C. (2013). Plum coatings of lemongrass oil-incorporating carnauba wax-based nanoemulsion. Journal of Food Science, 78(10), E1551-E1559. https://doi.org/10.1111/1750-3841.12244
Kim IH, et al. Plum Coatings of Lemongrass Oil-incorporating Carnauba Wax-based Nanoemulsion. J Food Sci. 2013;78(10):E1551-E1559. PubMed PMID: 24024904.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Plum coatings of lemongrass oil-incorporating carnauba wax-based nanoemulsion. AU - Kim,In-Hah, AU - Lee,Hanna, AU - Kim,Jung Eun, AU - Song,Kyung Bin, AU - Lee,Youn Suk, AU - Chung,Dae Sung, AU - Min,Sea C, Y1 - 2013/09/11/ PY - 2013/06/05/received PY - 2013/07/19/accepted PY - 2013/9/13/entrez PY - 2013/9/13/pubmed PY - 2014/5/23/medline KW - coatings KW - essential oil KW - food preservation KW - food safety KW - fruit SP - E1551 EP - E1559 JF - Journal of food science JO - J Food Sci VL - 78 IS - 10 N2 - Nanoemulsions containing lemongrass oil (LO) were developed for coating plums and the effects of the nanoemulsion coatings on the microbial safety and physicochemical storage qualities of plums during storage at 4 and 25 °C were investigated. The emulsions used for coating were produced by mixing a carnauba wax-based solution (18%, w/w) with LO at various concentrations (0.5% to 4.0%, w/w) using dynamic high pressure processing at 172 MPa. The coatings were evaluated for their ability to inhibit the growth of Salmonella Typhimurium and Escherichia coli O157:H7 and their ability to preserve various physicochemical qualities of plums. Uniform and continuous coatings on plums, formed with stable emulsions, initially inhibited S. Typhimurium and E. coli O157:H7 by 0.2 to 2.8 and 0.8 to 2.7 log CFU/g, respectively, depending on the concentration of LO and the sequence of coating. The coatings did not significantly alter the flavor, fracturability, or glossiness of the plums. The antimicrobial effects of the coatings against S. Typhimurium and E. coli O157:H7 were demonstrated during storage at 4 and 25 °C. The coatings reduced weight loss and ethylene production by approximately 2 to 3 and 1.4 to 4.0 fold, respectively, and also retarded the changes in lightness and the concentration of phenolic compounds in plums during storage. The firmness of coated plums was generally higher than uncoated plums when stored at 4 °C and plum respiration rates were reduced during storage. Coatings containing nanoemulsions of LO have the potential to inhibit Salmonella and E. coli O157:H7 contamination of plums and may extend plum shelf life. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/24024904/Plum_coatings_of_lemongrass_oil_incorporating_carnauba_wax_based_nanoemulsion_ L2 - https://doi.org/10.1111/1750-3841.12244 DB - PRIME DP - Unbound Medicine ER -
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