Essentials oils (EOs) among the natural compounds have been extensively investigated in recent years because of their antimicrobial and antioxidant activities. Thanks to their active components EOs can be added directly to the food, incorporated into packaging material, or used in a separate emitter. The increasing interest in reducing packaging wastes is becoming a burgeoning problem, just considering that food packaging alone contributes to almost 66% of total packaging wastes by volume in the world. On the other hand consumers judge the food quality on the basis of appearance and freshness but also using their awareness of the environmental implications of packaging. Nowadays the application of edible films or coatings, from biodegradable materials or biopolymers, on food may reduce the package barrier requirements, incorporating natural bioactive compounds and prolonging shelf life. Three case study on application of EOs on ready to cook products and on nutritional values were reported: the effects of anti-browning treatments and dipping in locust bean gum edible coating with or without Foeniculum vulgare EO on ready to cook globe artichoke slices; the addition of 0.5% (v/v) rosemary EO on potato slices packaged in sous vide bags; and the upgrade of the second study was the third on the evaluation on the nutritional content of cooked samples of slices potatoes. Sensory and microbiological data highlighted a good attitude of globe artichoke and potato slices to be processed with the addition of rosemary EO and cooked in sous vide bags. All nutritional components studied were slightly reduced after sous vide cooking. The ascorbic acid as well as total polyphenol content were well preserved after cooking, and the antioxidant activity calculated showed a loss mean value of 48% among cultivars, so we can conclude that sous vide cooked vegetables in comparison with boiled, steamed, or microwaved tubers retain nearly all their nutritive value.

The Application of Essential Oils in Edible Coating: Case of Study on Two Fresh Cut Products

Rizzo Valeria
Primo
;
Muratore Giuseppe
Ultimo
2020-01-01

Abstract

Essentials oils (EOs) among the natural compounds have been extensively investigated in recent years because of their antimicrobial and antioxidant activities. Thanks to their active components EOs can be added directly to the food, incorporated into packaging material, or used in a separate emitter. The increasing interest in reducing packaging wastes is becoming a burgeoning problem, just considering that food packaging alone contributes to almost 66% of total packaging wastes by volume in the world. On the other hand consumers judge the food quality on the basis of appearance and freshness but also using their awareness of the environmental implications of packaging. Nowadays the application of edible films or coatings, from biodegradable materials or biopolymers, on food may reduce the package barrier requirements, incorporating natural bioactive compounds and prolonging shelf life. Three case study on application of EOs on ready to cook products and on nutritional values were reported: the effects of anti-browning treatments and dipping in locust bean gum edible coating with or without Foeniculum vulgare EO on ready to cook globe artichoke slices; the addition of 0.5% (v/v) rosemary EO on potato slices packaged in sous vide bags; and the upgrade of the second study was the third on the evaluation on the nutritional content of cooked samples of slices potatoes. Sensory and microbiological data highlighted a good attitude of globe artichoke and potato slices to be processed with the addition of rosemary EO and cooked in sous vide bags. All nutritional components studied were slightly reduced after sous vide cooking. The ascorbic acid as well as total polyphenol content were well preserved after cooking, and the antioxidant activity calculated showed a loss mean value of 48% among cultivars, so we can conclude that sous vide cooked vegetables in comparison with boiled, steamed, or microwaved tubers retain nearly all their nutritive value.
Antioxidants
Edible coating
Food packaging
Nutraceutical
Nutrients
Pathogens
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/511962
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