Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of lemon or cinnamon essential oil vapor on physicochemical properties of strawberries during storage

  • Elise Freche (Department of Nutrition, Food Science and Packaging, San Jose State University) ;
  • John Gieng (Department of Nutrition, Food Science and Packaging, San Jose State University) ;
  • Giselle Pignotti (Department of Nutrition, Food Science and Packaging, San Jose State University) ;
  • Salam A. Ibrahim (Food Microbiology and Biotechnology Laboratory, Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University) ;
  • Helen P. Tran (Department of Nutrition, Food Science and Packaging, San Jose State University) ;
  • Dong U. Ahn (Department of Animal Science, Iowa State University) ;
  • Xi Feng (Department of Nutrition, Food Science and Packaging, San Jose State University)
  • Received : 2023.06.18
  • Accepted : 2023.08.03
  • Published : 2023.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

Recently, consumers have gained an interest in natural and minimally processed foods, inciting the food industry to consider using of natural products as preservatives. Strawberries are a widely consumed fruit but are also highly perishable. Therefore, in this study, the physicochemical properties of strawberries (Fragaria×ananassa) were evaluated after a 12-h treatment with lemon essential oil (Citrus×limon) or cinnamon essential oil (Cinnamomum cassia) vapor during storage at 22℃ for 4 days in an accelerated shelf-life study and 4℃ for 18 days in a validation study. Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p<0.05). Lemon essential oil delayed fruit darkening (p<0.05) but reduced the firmness of strawberries (p<0.05). Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p<0.05), and a decrease of 16.7% visible decay, although the difference was insignificant. Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control. Since lemon and cinnamon essential oils have well-documented antimicrobial properties, they may be suitable for the natural preservation of fruit. This study provides new information on using essential oil vapor treatment to preserve fruits, and potentially decrease fruit loss and waste.

Keywords

Acknowledgement

Authors would like to acknowledge funding support from Graduate Student Research Assistance Award from Department of Nutrition, Food Science, and Packaging, San Jose State University (San Jose, CA 95192, USA).

References

  1. Al-Jabri NN, Hossain MA. Chemical composition and antimicrobial potency of locally grown lemon essential oil against selected bacterial strains. J King Saud Univ Sci, 30, 14-20 (2016) https://doi.org/10.1016/j.jksus.2016.08.008
  2. Ali A, Abrar, M, Sultan MT, Din A, Niaz B. Postharvest physicochemical changes in full ripe strawberries during cold storage. J Anim Plant Sci, 21, 38-41 (2011)
  3. Azam M, Ejaz S, Rehman R, Khan M, Qadri R. Postharvest quality management of strawberries. In: Strawberry: Pre- and Post-Harvest Management Techniques for Higher Fruit Quality, Asao T, Asaduzzaman M (Editors), IntechOpen, London, England, p 1-21 (2019)
  4. Azodanlou R, Darbellay C, Luisier J, Villettaz J, Amado R. Changes in flavour and texture during the ripening of strawberries. Eur Food Res Technol, 218, 167-172 (2004) https://doi.org/10.1007/s00217-003-0822-0
  5. Barrett DM, Beaulieu JC, Shewfelt R. Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing. Crit Rev Food Sci Nutr, 50, 369-389 (2010) https://doi.org/10.1080/10408391003626322
  6. Brown AC. Understanding Food: Principles and Preparation. 6th ed, Cengage, Boston, United States, p 284-309 (2019)
  7. Cao S, Hu Z, Pang B, Wang H, Xie H, Wu F. Effect of ultrasound treatment on fruit decay and quality maintenance in strawberry after harvest. Food Control, 21, 529-532 (2010) https://doi.org/10.1016/j.foodcont.2009.08.002
  8. Cho MJ, Buescher RW. Potential role of native pickling cucumber polygalacturonase in softening of fresh pack pickles. J Food Sci, 77, C443-C447 (2012) https://doi.org/10.1111/j.1750-3841.2012.02649.x
  9. Dhital R, Mora NB, Watson DG, Kohli P, Choudhary R. Efficacy of limonene nano coatings on postharvest shelf life of strawberries. LWT-Food Sci Technol, 97, 124-134 (2018) https://doi.org/10.1016/j.lwt.2018.06.038
  10. Dimic G, Kocic-Tanackov S, Mojovic L, Pejin J. Antifungal activity of lemon essential oil, coriander and cinnamon extracts on foodborne molds in direct contact and the vapor phase. J Food Process Preserv, 39, 1778-1787 (2014) https://doi.org/10.1111/jfpp.12410
  11. Drobek M, Frac M, Zdunek A, Cybulska J. The effect of cultivation method of strawberry (Fragaria×ananassa Duch.) Cv. Honeoye on structure and degradation dynamics of pectin during cold storage. Molecules, 25, 4325 (2020)
  12. Faul F, Erdfelder E, Lang AG, Buchner A. G*Power G*Power 3: A flexible statistical power analysis program for the social, behavioral, and biomedical sciences. Behav Res Methods, 39, 175-191 (2007) https://doi.org/10.3758/BF03193146
  13. Fisher K, Phillips C. The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. J Appl Microbiol, 101, 1232-1240 (2006) https://doi.org/10.1111/j.1365-2672.2006.03035.x
  14. Hasing T, Whitaker VM. Within-season stability of strawberry soluble solids content in Florida. Acta Hortic, 1049, 401-406 (2014) https://doi.org/10.17660/ActaHortic.2014.1049.56
  15. Holzwarth M, Korhummel S, Kammerer DR, Carle R. Thermal inactivation of strawberry polyphenol-oxidase and its impact on anthocyanin and color retention in strawberry (Fragaria×ananassa Duch.) purees. Eur Food Res Technol, 235, 1171-1180 (2012) https://doi.org/10.1007/s00217-012-1852-2
  16. Howard LR, Burma P, Wagner AB. Firmness and cell wall characteristics of pasteurized jalapeno pepper rings affected by calcium chloride and acetic acid. J Food Sci, 59, 1184-1186 (1994) https://doi.org/10.1111/j.1365-2621.1994.tb14672.x
  17. Hsouna AB, Halima NB, Smaoui S, Hamdi N. Citrus lemon essential oil: Chemical composition, antioxidant and antimicrobial activities with its preservative effect against Listeria monocytogenes inoculated in minced beef meat. Lipids Health Dis, 16, 146-146 (2017) https://doi.org/10.1186/s12944-017-0487-5
  18. Hwang H, Kim YJ, Shin Y. Influence of ripening stage and cultivar on physicochemical properties, sugar and organic acid profiles, and antioxidant compositions of strawberries. Food Sci Biotechnol, 28, 1659-1667 (2019) https://doi.org/10.1007/s10068-019-00610-y
  19. Kahramanoglu I. Effects of lemongrass oil application and modified atmosphere packaging on the postharvest life and quality of strawberry fruits. Sci Hortic, 256, 108527 (2019)
  20. Liu F, Tang X. Investigation on strawberry freshness by rapid determination using an artificial olfactory system. Int J Food Prop, 20, 910-920 (2017) https://doi.org/10.1080/10942912.2017.1315595
  21. Montero Y, Souz, AG, Oliveira ER, Rosa D. Nanocellulose functionalized with cinnamon essential oil: A potential application in active biodegradable packaging for strawberry. Sustain Mater Technol, 29, e00289 (2021)
  22. Murti RH, Kim HY, Yeoung YR. Heritability of fruit quality in the progenies of day-neutral and short-day hybrid strawberry cultivars. Agrivita, 34, 105-114 (2012) https://doi.org/10.17503/Agrivita-2012-34-2-p105-114
  23. Nelson N. A photometric adaptation of the somogyi method for the determination of glucose. J Biol Chem, 153, 375-380 (1944) https://doi.org/10.1016/S0021-9258(18)71980-7
  24. Nunes MCN, Brecht JK, Morais AM, Sargent SA. Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage. J Sci Food Agric, 86, 180-190 (2006) https://doi.org/10.1002/jsfa.2314
  25. Ornelas-Paz J, Yahia EM, Ramirez-Bustamante N, Perez-Martinez JD, Escalante-Minakata M, Ibarra-Junquera V, Acosta-Muniz C, Guerrero-Prieto V, Ochoa-Reyes E. Physical attributes and chemical composition of organic strawberry fruit (Fragaria×ananassa Duch, Cv. Albion) at six stages of ripening. Food Chem, 138, 372-381 (2013) https://doi.org/10.1016/j.foodchem.2012.11.006
  26. Perdones A, Sanchez-Gonzalez L, Chiralt A, Vargas M. Effect of chitosan-lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biol Technol, 70, 32-41 (2012) https://doi.org/10.1016/j.postharvbio.2012.04.002
  27. Scott G, Williams C, Wallace RW, Du X. Exploring plant performance, fruit physicochemical characteristics, volatile profiles, and sensory properties of day-neutral and short-day strawberry cultivars grown in Texas. J Agric Food Chem, 69, 13299-13314 (2021) https://doi.org/10.1021/acs.jafc.1c00915
  28. Shehata SA, Abdeldaym EA, Ali MR, Mohamed RM, Bob RI, Abdelgawad KF. Effect of some citrus essential oils on post-harvest shelf life and physicochemical quality of strawberries during cold storage. Agronomy, 10, 1466 (2020)
  29. Somogyi M. Notes on sugar determination. J Biol Chem, 195, 19-23 (1952) https://doi.org/10.1016/S0021-9258(19)50870-5
  30. Sumalan RM, Kuganov R, Obistioiu D, Popescu I, Radulov I, Alexa E, Negrea M, Salimzoda AF, Sumalan RL, Cocan I. Assessment of mint, basil, and lavender essential oil vapor-phase in antifungal protection and lemon fruit quality. Molecules, 25, 1831 (2020)
  31. Tzortzakis NG. Maintaining postharvest quality of fresh produce with volatile compounds. Innov Food Sci Emerg Technol, 8, 111-116 (2007) https://doi.org/10.1016/j.ifset.2006.08.001
  32. Umagiliyage AL, Becerra-Mora N, Kohli P, Fisher DJ, Choudhary R. Antimicrobial efficacy of liposomes containing d-limonene and its effect on the storage life of blueberries. Postharvest Biol Technol, 128, 130-137 (2017) https://doi.org/10.1016/j.postharvbio.2017.02.007
  33. Ventura-Aguilar R, Bautista-Banos S, Flores-Garcia G, Zavaleta-Avejar L. Impact of chitosan based edible coatings functionalized with natural compounds on Colletotrichum fragariae development and the quality of strawberries. Food Chem, 262, 142-149 (2018) https://doi.org/10.1016/j.foodchem.2018.04.063
  34. Vitoratos A, Bilalis D, Karkanis A, Efthimiadou A. Antifungal activity of plant essential oils against Botrytis cinerea, Penicillium italicum and Penicillium digitatum. Not Bot Horti Agrobot Cluj Napoca, 41, 86 (2013)
  35. Wang Y, Zhao R, Yu L, Zhang Y, He Y, Yao J. Evaluation of cinnamon essential oil microemulsion and its vapor phase for controlling postharvest gray mold of pears (Pyrus pyrifolia). J Sci Food Agric, 94, 1000-1004 (2013) https://doi.org/10.1002/jsfa.6360
  36. Xing Y, Li X, Xu Q, Yun J, Lu Y. Antifungal activities of cinnamon oil against Rhizopus nigricans, Aspergillus flavus and Penicillium expansum in vitro and in vivo fruit test: Antifungal activities of cinnamon oil. Int J Food Sci Technol, 45, 1837-1842 (2010) https://doi.org/10.1111/j.1365-2621.2010.02342.x
  37. Zhang Y, Liu X, Wang Y, Jiang P, Quek S. Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus. Food Control, 59, 282-289 (2016) https://doi.org/10.1016/j.foodcont.2015.05.032