863
Views
9
CrossRef citations to date
0
Altmetric
Reviews

Active edible coatings and films with Mediterranean herbs to improve food shelf-life

, ORCID Icon, , , & ORCID Icon

References

  • Abdelkader, M., B. Ahcen, D. Rachid, and H. Hakim. 2014. Phytochemical Study and Biological Activity of Sage (Salvia officinalis L.). International Journal of Bioengineering and Life Sciences 8 (11):1253–7. https://www.researchgate.net/publication/291331047.
  • Acevedo-Fani, A., L. Salvia-Trujillo, M. A. Rojas-Graü, and O. Martín-Belloso. 2015. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids. 47:168–77. doi: 10.1016/j.foodhyd.2015.01.032.
  • Agatonovic-Kustrin, S., E. Kustrin, and D. W. Morton. 2019. Essential oils and functional herbs for healthy aging. Neural Regeneration Research 14 (3):441–5. doi: 10.4103/1673-5374.245467.
  • Ahmed, I., H. Lin, L. Zou, A. L. Brody, Z. Li, I. M. Qazi, T. R. Pavase, and L. Lv. 2017. A comprehensive review on the application of active packaging technologies to muscle foods. Food Control 82:163–78. doi: 10.1016/j.foodcont.2017.06.009.
  • Aider, M. 2010. Chitosan application for active bio-based films production and potential in the food industry. Lwt - Food Science and Technology 43 (6):837–42. doi: 10.1016/j.lwt.2010.01.021.
  • Alirezalu, K., M. Pateiro, M. Yaghoubi, A. Alirezalu, S. H. Peighambardoust, and J. M. Lorenzo. 2020. Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review. Trends in Food Science & Technology 100:292–306. doi: 10.1016/j.tifs.2020.04.010.
  • Appendini, P., and J. H. Hotchkiss. 2002. Review of antimicrobial food packaging. Innovative Food Science & Emerging Technologies 3 (2):113–26. doi: 10.1016/S1466-8564(02)00012-7.
  • Arqués, J. L., E. Rodríguez, M. Nuñez, and M. Medina. 2008. Inactivation of Gram-negative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system. European Food Research and Technology 227 (1):77–82. doi: 10.1007/s00217-007-0695-8.
  • Atarés, L., and A. Chiralt. 2016. Essential oils as additives in biodegradable films and coatings for active food packaging. Trends in Food Science & Technology 48:51–62. doi: 10.1016/j.tifs.2015.12.001.
  • Behbahani, B. A., M. Noshad, and H. Jooyandeh. 2020. Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating. Biocatalysis and Agricultural Biotechnology 24:101563. doi: 10.1016/j.bcab.2020.101563.
  • Bermúdez-Oria, A., G. Rodríguez-Gutiérrez, F. Rubio-Senent, Á. Fernández-Prior, and J. Fernández-Bolaños. 2019. Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage. Meat Science 148:213–8. doi: 10.1016/j.meatsci.2018.07.003.
  • Bermúdez-Oria, A., G. Rodríguez-Gutiérrez, B. Vioque, F. Rubio-Senent, and J. Fernández-Bolaños. 2017. Physical and functional properties of pectin-fish gelatin films containing the olive phenols hydroxytyrosol and 3,4-dihydroxyphenylglycol. Carbohydrate Polymers 178:368–77. doi: 10.1016/j.carbpol.2017.09.042.
  • Bianchi, A. 2015. The Mediterranean aromatic plants and their culinary use. Natural Product Research 29 (3):201–6. doi: 10.1080/14786419.2014.953495.
  • Bill, M., D. Sivakumar, L. Korsten, and A. K. Thompson. 2014. The efficacy of combined application of edible coatings and thyme oil in inducing resistance components in avocado (Persea americana Mill.) against anthracnose during post-harvest storage. Crop Protection 64:159–67. doi: 10.1016/j.cropro.2014.06.015.
  • Bolumar, T., M. L. Andersen, and V. Orlien. 2011. Antioxidant active packaging for chicken meat processed by high pressure treatment. Food Chemistry 129 (4):1406–12. doi: 10.1016/j.foodchem.2011.05.082.
  • Bolumar, T., D. LaPeña, L. H. Skibsted, and V. Orlien. 2016. Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties. Food Packaging and Shelf Life 7:26–33. doi: 10.1016/j.fpsl.2016.01.002.
  • Bounatirou, S., S. Smiti, M. G. Miguel, L. Faleiro, M. N. Rejeb, M. Neffati, M. M. Costa, A. C. Figueiredo, J. G. Barroso, and L. G. Pedro. 2007. Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link. Food Chemistry 105 (1):146–55. doi: 10.1016/j.foodchem.2007.03.059.
  • Camo, J., J. A. Beltrán, and P. Roncalés. 2008. Extension of the display life of lamb with an antioxidant active packaging. Meat Science 80 (4):1086–91. doi: 10.1016/j.meatsci.2008.04.031.
  • Camo, J., A. Lorés, D. Djenane, J. A. Beltrán, and P. Roncalés. 2011. Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract. Meat Science 88 (1):174–8. doi: 10.1016/j.meatsci.2010.12.019.
  • Cañas, M., N. García-Martín, and R. Pinedo. 2017. ¿Qué concepciones tienen sobre el pensamiento los docentes en formación? Avances En Ciencias de La Educación y Del Desarrollo 148:888–94. doi: 10.16309/j.cnki.issn.1007-1776.2003.03.004.
  • Choulitoudi, E., K. Bravou, A. Bimpilas, T. Tsironi, D. Tsimogiannis, P. Taoukis, and V. Oreopoulou. 2016. Antimicrobial and antioxidant activity of Satureja thymbra in gilthead seabream fillets edible coating. Food and Bioproducts Processing 100:570–7. doi: 10.1016/j.fbp.2016.06.013.
  • Choulitoudi, E., S. Ganiari, T. Tsironi, A. Ntzimani, D. Tsimogiannis, P. Taoukis, and V. Oreopoulou. 2017. Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets. Food Packaging and Shelf Life 12:107–13. doi: 10.1016/j.fpsl.2017.04.009.
  • Ciolacu, L., A. I. Nicolau, and J. Hoorfar. 2013. Edible coatings for fresh and minimally processed fruits and vegetables. In Global safety of fresh produce: A handbook of best practice, innovative commercial solutions and case studies, ed. J. Hoorfar, 233–44. Cambridge: Elsevier Ltd. doi: 10.1533/9781782420279.3.233.
  • Çoban, Ö. E., and Ö. P. Can. 2013. The effect of active packaging film containing rosemary extract on the quality of smoked rainbow trout (Oncorhynchus mykiss). Journal of Aquatic Food Product Technology 22 (4):361–70. doi: 10.1080/10498850.2011.652766.
  • Daferera, D. J., B. N. Ziogas, and M. G. Polissiou. 2003. The effectiveness of plant essential oils on the growth of Botrytis cinerea, Fusarium sp. and Clavibacter michiganensis subsp. michiganensis. Crop Protection 22 (1):39–44. doi: 10.1016/S0261-2194(02)00095-9.
  • de Moraes, J. O., and J. B. Laurindo. 2018. Properties of starch–cellulose fiber films produced by tape casting coupled with infrared radiation. Drying Technology 36 (7):830–40. doi: 10.1080/07373937.2017.1357568.
  • DeJong, S., and M. C. Lanari. 2009. Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract. Food Chemistry 116 (4):892–7. doi: 10.1016/j.foodchem.2009.03.053.
  • Dong, F., and X. Wang. 2017. Effects of carboxymethyl cellulose incorporated with garlic essential oil composite coatings for improving quality of strawberries. International Journal of Biological Macromolecules 104 (Pt A):821–6. doi: 10.1016/j.ijbiomac.2017.06.091.
  • Donhowe, I. G., and O. Fennema. 1994. Edible films and coatings: Characteristics, formation, definitions, and testing methods. In Edible coatings and films to improve food quality, eds. J. Krochta, E. Baldwin, and M. Nisperos-Carriedo, Vol. 1, 1–24. Boca Raton: CRC Press.
  • Elshafie, H. S., and I. Camele. 2017. An overview of the biological effects of some mediterranean essential oils on human health. BioMed Research International 2017:9268468. doi: 10.1155/2017/9268468.
  • Emiroğlu, Z. K., G. P. Yemiş, B. K. Coşkun, and K. Candoğan. 2010. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Science 86 (2):283–8. doi: 10.1016/j.meatsci.2010.04.016.
  • Espitia, P. J. P., N. d F. F. Soares, L. C. M. Botti, N. R. d Melo, O. L. Pereira, and W. A. d Silva. 2012. Assessment of the efficiency of essential oils in the preservation of postharvest papaya in an antimicrobial packaging system. Brazilian Journal of Food Technology 15 (4):333–42. doi: 10.1590/S1981-67232012005000027.
  • Falguera, V., J. P. Quintero, A. Jiménez, J. A. Muñoz, and A. Ibarz. 2011. Edible films and coatings: Structures, active functions and trends in their use. Trends in Food Science & Technology 22 (6):292–303. doi: 10.1016/j.tifs.2011.02.004.
  • Galus, S., and J. Kadzińska. 2015. Food applications of emulsion-based edible films and coatings. Trends in Food Science & Technology 45 (2):273–83. doi: 10.1016/j.tifs.2015.07.011.
  • Ganiari, S., E. Choulitoudi, and V. Oreopoulou. 2017. Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends in Food Science & Technology 68:70–82. doi: 10.1016/j.tifs.2017.08.009.
  • Gómez-Estaca, J., C. López-de-Dicastillo, P. Hernández-Muñoz, R. Catalá, and R. Gavara. 2014. Advances in antioxidant active food packaging. Trends in Food Science & Technology 35 (1):42–51. doi: 10.1016/j.tifs.2013.10.008.
  • Gómez-Estaca, J., P. Montero, B. Giménez, and M. C. Gómez-Guillén. 2007. Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chemistry 105 (2):511–20. doi: 10.1016/j.foodchem.2007.04.006.
  • Granda-Restrepo, D., E. Peralta, R. Troncoso-Rojas, and H. Soto-Valdez. 2009. Release of antioxidants from co-extruded active packaging developed for whole milk powder. International Dairy Journal 19 (8):481–8. doi: 10.1016/j.idairyj.2009.01.002.
  • Guerrero, A., S. Ferrero, M. Barahona, B. Boito, E. Lisbinski, F. Maggi, and C. Sañudo. 2020. Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long‐term frozen storage. Journal of the Science of Food and Agriculture 100 (2):656–64. doi: 10.1002/jsfa.10061.
  • Gutierrez, J., C. Barry-Ryan, and P. Bourke. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology 124 (1):91–7. doi: 10.1016/j.ijfoodmicro.2008.02.028.
  • Han, J. H., D. Patel, J. E. Kim, and S. C. Min. 2014. Retardation of Listeria monocytogenes growth in mozzarella cheese using antimicrobial sachets containing rosemary oil and thyme oil. Journal of Food Science 79 (11):E2272–E2278. doi: 10.1111/1750-3841.12659.
  • Hashemi, S. M. B., A. M. Khaneghah, M. Ghaderi, and I. Eş. 2017. Basil-seed gum containing Origanum vulgare subsp. viride essential oil as edible coating for fresh cut apricots. Postharvest Biology and Technology 125:26–34. doi: 10.1007/978-3-319-12616-6.
  • Heras-Mozos, R., V. Muriel-Galet, G. López-Carballo, R. Catalá, P. Hernández-Muñoz, and R. Gavara. 2019. Development and optimization of antifungal packaging for sliced pan loaf based on garlic as active agent and bread aroma as aroma corrector. International Journal of Food Microbiology 290:42–8. doi: 10.1016/j.ijfoodmicro.2018.09.024.
  • Kanatt, S. R., R. Chander, and A. Sharma. 2008. Chitosan and mint mixture: A new preservative for meat and meat products. Food Chemistry 107 (2):845–52. doi: 10.1016/j.foodchem.2007.08.088.
  • Kavas, G., N. Kavas, and D. Saygili. 2015. The effects of thyme and clove essential oil fortified edible films on the physical, chemical and microbiological characteristics of kashar cheese. Journal of Food Quality 38 (6):405–12. doi: 10.1111/jfq.12157.
  • Kaya, S., and A. Kaya. 2000. Microwave drying effects on properties of whey protein isolate edible films. Journal of Food Engineering 43 (2):91–6. . (99)00136-3 doi: 10.1016/S0260-8774(99)00136-3.
  • Khalifa, I., H. Barakat, H. A. El-Mansy, and S. A. Soliman. 2016. Improving the shelf-life stability of apple and strawberry fruits applying chitosan-incorporated olive oil processing residues coating. Food Packaging and Shelf Life 9:10–9. doi: 10.1016/j.fpsl.2016.05.006.
  • Khalifa, I., H. Barakat, H. A. El-Mansy, and S. A. Soliman. 2017. Preserving apple (Malus domestica var. Anna) fruit bioactive substances using olive wastes extract-chitosan film coating. Information Processing in Agriculture 4 (1):90–9. doi: 10.1016/j.inpa.2016.11.001.
  • Lacoste, A., K. M. Schaich, D. Zumbrunnen, and K. L. Yam. 2005. Advancing controlled release packaging through smart blending. Packaging Technology and Science 18 (2):77–87. doi: 10.1002/pts.675.
  • Li, T., W. Hu, J. Li, X. Zhang, J. Zhu, and X. Li. 2012. Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control 25 (1):101–6. doi: 10.1016/j.foodcont.2011.10.029.
  • Liyana-Pathirana, C. M., and F. Shahidi. 2006. Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions. Journal of the Science of Food and Agriculture 86 (3):477–85. doi: 10.1002/jsfa.2374.
  • Lucini, E. I., M. P. Zunino, M. L. López, and J. A. Zygadlo. 2006. Effect of monoterpenes on lipid composition and sclerotial development of Sclerotium cepivorum Berk. Journal of Phytopathology 154 (7-8):441–6. doi: 10.1111/j.1439-0434.2006.01126.x.
  • Marcos, B., C. Sárraga, M. Castellari, F. Kappen, G. Schennink, and J. Arnau. 2014. Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications. Food Packaging and Shelf Life 1 (2):140–50. doi: 10.1016/j.fpsl.2014.04.002.
  • Mastromatteo, M., M. Mastromatteo, A. Conte, and M. A. Del Nobile. 2010. Advances in controlled release devices for food packaging applications. Trends in Food Science & Technology 21 (12):591–8. doi: 10.1016/j.tifs.2010.07.010.
  • Matiacevich, S., N. Acevedo, and D. López. 2015. Characterization of edible active coating based on alginate-thyme oil-propionic acid for the preservation of fresh chicken breast fillets. Journal of Food Processing and Preservation 39 (6):2792–801. doi: 10.1111/jfpp.12530.
  • Mayachiew, P., and S. Devahastin. 2008. Comparative evaluation of physical properties of edible chitosan films prepared by different drying methods. Drying Technology 26 (2):176–85. doi: 10.1080/07373930701831309.
  • Miladinović, D., and L. Miladinović. 2000. Antimicrobial activity of essential oil of sage from Serbia. Physics, Chemistry and Technology 2 (2):97–100.
  • Mitsumoto, M., M. N. O’Grady, J. P. Kerry, and D. Joe Buckley. 2005. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Science 69 (4):773–9. doi: 10.1016/j.meatsci.2004.11.010.
  • Mohamed, S. A. A., M. El-Sakhawy, and M. A. El-Sakhawy. 2020. Polysaccharides, protein and lipid -based natural edible films in food packaging: A review. Carbohydrate Polymers 238:116178. doi: 10.1016/j.carbpol.2020.116178.
  • Morillon, V., F. Debeaufort, G. Blond, M. Capelle, and A. Voilley. 2002. Factors affecting the moisture permeability of lipid-based edible films: A review. Critical Reviews in Food Science and Nutrition 42 (1):67–89. doi: 10.1080/10408690290825466.
  • Moudache, M., M. Colon, C. Nerín, and F. Zaidi. 2016. Phenolic content and antioxidant activity of olive by-products and antioxidant film containing olive leaf extract. Food Chemistry 212:521–7. doi: 10.1016/j.foodchem.2016.06.001.
  • Mulla, M., J. Ahmed, H. Al-Attar, E. Castro-Aguirre, Y. A. Arfat, and R. Auras. 2017. Antimicrobial efficacy of clove essential oil infused into chemically modified LLDPE film for chicken meat packaging. Food Control 73:663–71. doi: 10.1016/j.foodcont.2016.09.018.
  • Nerín, C., L. Tovar, D. Djenane, J. Camo, J. Salafranca, J. A. Beltrán, and P. Roncalés. 2006. Stabilization of beef meat by a new active packaging containing natural antioxidants. Journal of Agricultural and Food Chemistry 54 (20):7840–6. doi: 10.1021/jf060775c.
  • Oniszczuk, A., R. Podgórski, T. Oniszczuk, W. Żukiewicz-Sobczak, R. Nowak, and M. Waksmundzka-Hajnos. 2014. Extraction methods for the determination of phenolic compounds from Equisetum arvense L. herb. Industrial Crops and Products 61:377–81. doi: 10.1016/j.indcrop.2014.07.036.
  • Ortiz, C. M., J. O. de Moraes, A. R. Vicente, J. B. Laurindo, and A. N. Mauri. 2017. Scale-up of the production of soy (Glycine max L.) protein films using tape casting: Formulation of film-forming suspension and drying conditions. Food Hydrocolloids 66:110–7. doi: 10.1016/j.foodhyd.2016.12.029.
  • Ouattar, B., R. E. Simard, G. Piett, A. Bégin, and R. A. Holley. 2000. Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. International Journal of Food Microbiology 62 (1-2):139–48. doi: 10.1016/S0168-1605(00)00407-4.
  • Oussalah, M., S. Caillet, S. Salmiéri, L. Saucier, and M. Lacroix. 2004. Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle. Journal of Agricultural and Food Chemistry 52 (18):5598–605. doi: 10.1021/jf049389q.
  • Passarinho, A. T. P., N. F. Dias, G. P. Camilloto, R. S. Cruz, C. G. Otoni, A. R. F. Moraes, and N. D. F. F. Soares. 2014. Sliced bread preservation through oregano essential oil-containing sachet. Journal of Food Process Engineering 37 (1):53–62. doi: 10.1111/jfpe.12059.
  • Pateiro, M., F. J. Barba, R. Domínguez, A. S. Sant'Ana, A. Mousavi Khaneghah, M. Gavahian, B. Gómez, and J. M. Lorenzo. 2018. Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review. Food Research International (Ottawa, Ont.) 113:156–66. doi: 10.1016/j.foodres.2018.07.014.
  • Perdones, A., L. Sánchez-González, A. Chiralt, and M. Vargas. 2012. Effect of chitosan-lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biology and Technology 70:32–41. doi: 10.1016/j.postharvbio.2012.04.002.
  • Piñeros-Hernandez, D., C. Medina-Jaramillo, A. López-Córdoba, and S. Goyanes. 2017. Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging. Food Hydrocolloids 63:488–95. doi: 10.1016/j.foodhyd.2016.09.034.
  • Pola, C. C., E. A. A. Medeiros, O. L. Pereira, V. G. L. Souza, C. G. Otoni, G. P. Camilloto, and N. F. F. Soares. 2016. Cellulose acetate active films incorporated with oregano (Origanum vulgare) essential oil and organophilic montmorillonite clay control the growth of phytopathogenic fungi. Food Packaging and Shelf Life 9:69–78. doi: 10.1016/j.fpsl.2016.07.001.
  • Ponce, A. G., S. I. Roura, C. E. del Valle, and M. R. Moreira. 2008. Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies. Postharvest Biology and Technology 49 (2):294–300. doi: 10.1016/j.postharvbio.2008.02.013.
  • Qadri, O. S., B. Yousuf, and A. K. Srivastava. 2016. Fresh-cut produce: Advances in preserving quality and ensuring safety. In Postharvest management of horticultural crops: Practices for quality preservation, eds. M. W. Siddiqi and A. Ali, 265–90. Oakville: Apple Academic Press.
  • Realini, C. E., and B. Marcos. 2014. Active and intelligent packaging systems for a modern society. Meat Science 98 (3):404–19. doi: 10.1016/j.meatsci.2014.06.031.
  • Regulation (CE). 2009. Guidance to the commission regulation (EC) No 450/2009 of 29 May 2009 on active and intelligent materials and articles intended to come into contact with food. Official Journal of the European Union. https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32009R0450&from=EN
  • Riveros, C. G., V. Nepote, and N. R. Grosso. 2016. Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels. Journal of the Science of Food and Agriculture 96 (1):183–91. doi: 10.1002/jsfa.7080.
  • Rodríguez, F. J., M. J. Galotto, A. Guarda, and J. E. Bruna. 2012. Modification of cellulose acetate films using nanofillers based on organoclays. Journal of Food Engineering 110 (2):262–8. doi: 10.1016/j.jfoodeng.2011.05.004.
  • Romanazzi, G., F. Nigro, A. Ippolito, D. Di Venere, and M. Salerno. 2002. Effects of pre- and postharvest chitosan treatments to control storage grey mold of table grapes. Journal of Food Science 67 (5):1862–7. doi: 10.1111/j.1365-2621.2002.tb08737.x.
  • Romanazzi, G., and E. Feliziani. 2014. Botrytis cinerea (Gray Mold). In Postharvest decay: Control strategies, ed. S. Bautista-Baños, 131–46. London: Elsevier Inc. doi: 10.1016/B978-0-12-411552-1.00004-1.
  • Ruiz-Navajas, Y., M. Viuda-Martos, E. Sendra, J. A. Perez-Alvarez, and J. Fernández-López. 2013. In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils. Food Control 30 (2):386–92. doi: 10.1016/j.foodcont.2012.07.052.
  • Sánchez-González, L., C. González-Martínez, A. Chiralt, and M. Cháfer. 2010. Physical and antimicrobial properties of chitosan-tea tree essential oil composite films. Journal of Food Engineering 98 (4):443–52. doi: 10.1016/j.jfoodeng.2010.01.026.
  • Sangsuwan, J., T. Pongsapakworawat, P. Bangmo, and S. Sutthasupa. 2016. Effect of chitosan beads incorporated with lavender or red thyme essential oils in inhibiting Botrytis cinerea and their application in strawberry packaging system. LWT - Food Science and Technology 74:14–20. doi: 10.1016/j.lwt.2016.07.021.
  • Sarikurkcu, C., M. Sabih Ozer, M. Eskici, B. Tepe, Ş. Can, and E. Mete. 2010. Essential oil composition and antioxidant activity of Thymus longicaulis C. Presl subsp. longicaulis var. longicaulis. Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association 48 (7):1801–5. doi: 10.1016/j.fct.2010.04.009.
  • Serrano, M., D. Martínez-Romero, F. Guillén, J. M. Valverde, P. J. Zapata, S. Castillo, and D. Valero. 2008. The addition of essential oils to MAP as a tool to maintain the overall quality of fruits. Trends in Food Science & Technology 19 (9):464–71. doi: 10.1016/j.tifs.2008.01.013.
  • Shankar, S.,. J. Chorachoo, L. Jaiswal, and S. P. Voravuthikunchai. 2014. Effect of reducing agent concentrations and temperature on characteristics and antimicrobial activity of silver nanoparticles. Materials Letters 137:160–3. doi: 10.1016/j.matlet.2014.08.100.
  • Sharma, N., and A. Tripathi. 2008. Effects of Citrus sinensis (L.) Osbeck epicarp essential oil on growth and morphogenesis of Aspergillus niger (L.) Van Tieghem. Microbiological Research 163 (3):337–44. doi: 10.1016/j.micres.2006.06.009.
  • Sirocchi, V., F. Devlieghere, N. Peelman, G. Sagratini, F. Maggi, S. Vittori, and P. Ragaert. 2017. Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat. Food Chemistry 221:1069–76. doi: 10.1016/j.foodchem.2016.11.054.
  • Soni, A., G. Kandeepan, S. K. Mendiratta, V. Shukla, and A. Kumar. 2016. Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties. Nutrition & Food Science 46 (1):82–95. doi: 10.1108/NFS-05-2015-0065.
  • Souza, E. L., T. L. M. Stamford, E. O. Lima, and V. N. Trajano. 2007. Effectiveness of Origanum vulgare L. essential oil to inhibit the growth of food spoiling yeasts. Food Control 18 (5):409–13. doi: 10.1016/j.foodcont.2005.11.008.
  • Suppakul, P., J. Miltz, K. Sonneveld, and S. W. Bigger. 2003. Active packaging technologies with an emphasis on antimicrobial packaging and its applications. Journal of Food Science 68 (2):408–20. doi: 10.1111/j.1365-2621.2003.tb05687.x.
  • Vital, A. C. P., A. Guerrero, J. D. O. Monteschio, M. V. Valero, C. B. Carvalho, B. A. De Abreu Filho, G. S. Madrona, and I. N. Do Prado. 2016. Effect of edible and active coating (with rosemary and oregano essential oils) on beef characteristics and consumer acceptability. PLoS ONE 11 (8):e0160535. doi: 10.1371/journal.pone.0160535.
  • Viuda-Martos, M.,. M. A. Mohamady, J. Fernández-López, K. A. Abd ElRazik, E. A. Omer, J. A. Pérez-Alvarez, and E. Sendra. 2011. In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. Food Control 22 (11):1715–22. doi: 10.1016/j.foodcont.2011.04.003.
  • Vu, K. D., R. G. Hollingsworth, E. Leroux, S. Salmieri, and M. Lacroix. 2011. Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries. Food Research International 44 (1):198–203. doi: 10.1016/j.foodres.2010.10.037.
  • Wu, J., S. Ge, H. Liu, S. Wang, S. Chen, J. Wang, J. Li, and Q. Zhang. 2014. Properties and antimicrobial activity of silver carp (Hypophthalmichthys molitrix) skin gelatin-chitosan films incorporated with oregano essential oil for fish preservation. Food Packaging and Shelf Life 2 (1):7–16. doi: 10.1016/j.fpsl.2014.04.004.
  • Yi, S. M., J. L. Zhu, L. L. Fu, and J. R. Li. 2010. Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane. International Journal of Food Microbiology 144 (1):111–7. doi: 10.1016/j.ijfoodmicro.2010.09.005.
  • Zinoviadou, K. G., K. P. Koutsoumanis, and C. G. Biliaderis. 2009. Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef. Meat Science 82 (3):338–45. doi: 10.1016/j.meatsci.2009.02.004.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.