R Salmonella Listeria mono- RIEDMAN Salmonella en- F ENDEL oil. O157:H7, M > 2009 Institute of Food Technologists AND doi: 10.1111/j.1750-3841.2009.01289.x , Further reproduction without permission is prohibited C , essential oils, allspice oil ANDRELL > Escherichia coli ,R.M ¨ u and others 2006, 2007a, 2007b; Du and others 2008a, EVIN Antimicrobial assays of tomato films indicated that optimum an- EOs from allspice, garlic, and are compatible with the 2008b, 2009). timicrobial effects occurred with carvacroloregano (a oil) major levels constituent of of approximately 0.75%before added film to preparation. tomato High-performance purees liquid chromatography (HPLC) analysis of the films indicated thattions the and carvacrol concentra- bactericidal effect of the films remained unchanged over others 2000a; Friedman andenhancing glycoalkaloids others tomatine and 2000b) dehydrotomatine (Morrow andand others immune 2004). Consumption system of tomatoes, tomatoof products, isolated and bioactive tomato ingredients is reported towith be lowered associated risk of cancer (Friedmanease and (Willcox others and 2007), others heart 2003), dis- and hypertension (Engelhard (Bose and and others 2006). Agrawal Edible 2007), containing tomato films antimicrobials may haveclude protection multiple of benefits food against which contaminationcroorganisms, by in- and pathogenic nutritional mi- and healththe benefits consumption associated of with the previouslythat mentioned may tomato be present ingredients in the films. sensory characteristics of tomato-based films. Inable addition antimicrobial to and barrier desir- properties, they exhibit antioxidative and other beneficial effects that aretomatoes reported (Bakkali to and be associated others with De 2008; Rovira 2008). Bauermann It was and therefore of others interestviously to 2008; reported find antimicrobial out whether activities pre- of thesebuffers oils against in foodborne phosphate pathogens2004) (Friedman would and also others be 2002, activeetables. In in previous films studies prepared we from showed(Rojas-Gra that this and is veg- indeed the case ,C.E.L Listeria monocytogenes O157:H7 was more resistant to EOs as determined by both UGH H C E. coli O157:H7, ,T.H.M Authors Du, Olsen, . of allspice, garlic, and oregano essential oils (EOs) in tomato puree film-forming USTILLOS Vol. 74, Nr. 7, 2009 -B — Escherichia coli VENA Introduction ,R.J.A LSEN Listeria monocytogenes was less resistant to EO vapors, while ,C.W.O -carotene, and lutein (Frusciante and others 2007; Dorais ,and M: Food Microbiology and Safety U β JOURNAL OF FOOD SCIENCE Keywords: edible film, dible films can improve shelf life andselective food barriers quality to by serving moisture transfer, as oxygen uptake, lipid ox- cytogenes solutions (TPFFS) formulated into edibleAntimicrobial films activities at were 0.5% determined to by 3%vapor-phase 2 diffusion (w/w) independent of concentrations methods: the were overlay antimicrobial investigated of fromactivities in the the against this film film the to study. on the 3 top bacteria. pathogens of The were the results in bacteria indicate the and that following the order: antimicrobial overlay oregano and oil vapor-phase diffusion tests.at the The higher presence shear of rates,ened plant but the did EO color not antimicrobials of affect reduced films. watertomato-based the The antimicrobial vapor edible permeability results viscosity films of of of with films. the good TPFFS and EOs present physical indirectly increased by study properties vapors elongation for show emanating and food that from dark- applications the the by films. 3 both plant-derived direct contact EOs can be used to prepare enterica ABSTRACT: Physical properties as well as antimicrobial activities against terica In addition to its flavor properties, tomatoes are reported to pos- 390 idation, and losses of volatilenema aromas 1986). and Chemical flavors and (Kester physical and propertiesedible Fen- and films and applications coatings of have been extensivelyand reviewed (McHugh others 1996; MinJagannath and others and 2006; Serrano others and others 2006). 2005; Theible use films Bravin of and ed- coatings and for others foodimally products, 2006; processed including fruits fresh and and min- vegetables,can is serve of as interest carriers because films forincluding a plant-derived, wide safe range of antimicrobials2005). beneficial Plant (Pranoto food essential and oils additives, (EOs) others andviously oil evaluated compounds for have their ability been to pre- protect foodbacteria against contaminating pathogenic apple juice (Friedman and others 2004)other and foods (Burt 2004). sess numerous beneficial nutritionalthat may and also bioactive benefit components vitamin human A, health. vitamin These C, include iron,and and the potassium; nutrients indigestible nonnutritive digestible dietarycopene, fiber; the antioxidativeand compounds others ly- 2008); and the cholesterol lowering (Friedman and Avena-Bustillos, and McHughauthors are Levin, withMicrobiology, Mandrell, Processed and Western Foods Friedmanculture, Regional Research are Research Agricultural and withCA Center, Produce 94710, Research U.S. [email protected]). U.S.A. Service, Dept. and Direct of 800 inquiries Agri- to Buchanan author St., Avena-Bustillos (E-mail: Albany, M MS 20090261 Submitted 3/23/2009, Accepted 5/21/2009 E W-X. D JFS Antibacterial Effects of Allspice, Garlic, and Oregano Essential OilsFilms in Determined Tomato by Overlay andMethods Vapor-Phase M: Food Microbiology & Safety e trg t5o 25 or 5 at of storage growth ter the inhibited also carvacrol films that apple demonstrated in (2008b) others and Du study, related a tes19;Tuce 06 iotadBon20;D Rovira De 2007; Brown 2008). and and others and Minott Kikuzaki Parthasarathy 2008; 1983; 2006; that Teuscher to others similar and 1999; is (Elnima others table literature the the in in listed reported constituents major con- the The suppliers. of the tent by provided EOs 3 the of and components origin major the shows 1 Table U.S.A.). Wis., purchased (Milwaukee, was Aldrich from oil garlic Mexican U.S.A.). Calif., (Berkeley, Co. summa- briefly are These subsequently. 2008a). rized others and (Du studies previous with associated juice tomato outbreak. des- from original an isolated RM1484; SEA13B88) designation strain ignation (our bacteria O157:H7 aino oaopreflsagainst films puree tomato prepa- the of in used ration (TPFFS) added solutions EOs film-forming 3 puree present of tomato activities the to antimicrobial of determine objectives to major (1) were the study health, human for films based phel- 2004). Peter cineol, and (Shylaja contains pimentol also antioxidant the it and caryophyllene, and landrene, EO allspice the an- of is has component and major properties. products medicinal bakery and in antioxidant, used timicrobial, is Allspice Corzo-Martinez 2007). 2006; others (Lanzotti flavor,and garlic the of for properties responsible biological are and sul- compounds water-soluble These nonvolatile compounds. of amounts low and di- sulfide, disulfide, diallyl allyl allicin, including compounds, volatile of content rprto ftmt films tomato of Preparation bacteria of Source 25 or 5 at d 98 to up of period storage a . . . films tomato antibacterial Edible pc,adgri seta iseautdi h present the all- in evaluated oregano, oils of essential study. components garlic major and and , Origin --- 1 Table (TPFFS) solution film-forming puree Tomato ainR29;oiia einto tanF39 sltdfrom isolated outbreak. F2379) an with strain associated desig- cheese designation strain original (our Berkeley RM2199; California, nation of Univ. from obtained Center. was Research Regional Western Microbi- from and at Safety isolated unit Produce ology the was from obtained MH136) and turkey strain ground designation original RM1309; hscceia rpriso h films. the of properties physicochemical and Garlic Allspice seta i rgnMjrcomponents Major b a Origin Oregano oil Essential aapoie ysple:SgaAdihC. iwue,Ws,U.S.A. Wis., Milwaukee, U.S.A. Co., Calif., Berkeley, Sigma-Aldrich Co., supplier: Herb by Karnak provided Lhasa Data supplier: by provided Data rgn n lsieEswr bandfo hs Karnak Lhasa from obtained were EOs allspice and Oregano from adapted were films the prepare to used we methods The the provided (FDA) Administration Drug and Food The eas ftectdptnilihrn datgso tomato of advantages inherent potential cited the of Because high their to due mainly are garlic of functions biological The .monocytogenes L. b a a .enterica S. aeil n Methods and Materials ◦ Cfor7wk. n 2 oeaut h fet fteEson EOs the of effects the evaluate to (2) and , eio3%t 0 ily disulfide Diallyl 50% to 30% Eugenol 68.6% Carvacrol 63.4% Hungary eoa aa orsri designation strain (our Hadar serovar .coli E. ◦ D n tes20a.In 2008a). others and (Du C 0 o1%Dalltrisulfide Diallyl 13% to 10% 4.4% .coli E. O157:H7, β -Caryophyllene 17H,ee af- even O157:H7, .monocytogenes L. .enterica S. .coli E. , etaino O eeaetclyctit 0m imtrdiscs diameter mm 50 into cut aseptically were EOs of centration dpe.Tetsigtmeauermie osata 25 at constant remained temperature For testing respectively. rpm, The 250 adapter. and 125, 8.5 5, constant experiments, at 3 the at rotation TPFFS by the of rates viscosity sample shears the 1.23-mm measure diameter, small to used (0.66-mm was A SC4–21 long) spindle U.S.A.). with Mass., along adapter Middleboro, Inc., Engineering Temperature Laboratories (Brookfield Programmable Windows for 107 Rheocalc running model Controller a using Bath/Circulator PF rm1t i tcntn ha aeadtemperature. and rate each shear on constant made at were min 5 readings to viscosity 1 5 from of TPFFS total A tests. the during rt a hnsral iue (10 diluted serially then was broth andthenincubatedat37 ncltdaa ihtefl’ hn iedw.Tepae eein- were plates 35 the The at over down. cubated side deposited shiny film’s was the disc with asepti- agar film 1 inoculated edible area, diameter each 12-mm of the cut Each center with cally hood. labeled the and biosafety On areas a concentrations. 4 in to EO 2 min different into 5 evenly for divided throughout dry was evenly plate to spread agar let was then inoculum and The plate each plates. each onto TSA plated 6 was culture the bacterial of each of milliliter per (CFU) tlRemtrmdlDV model Rheometer ital batedat37togenes sheet 25 to Mylar (20 flat temperature a room on at TPFFS the spread 29 to on bar down draw gap mil aac n irmtr respectively. micrometer, analytical a an and with balance measured were glass testing thickness microbial and sterilized for weight used sealed, The films used. of in until bags foil plastic into discs aluminum zip or film cut of containers, The or layers borer. film, on the sterilized stored razor a over were a using glass discs with watch diameter cutting a mm by of 12 edge discs the diameter around mm blade 50 into shaped were icst ftmt imfrigsolutions film-forming tomato of Viscosity niirba sa fptoei bacteria pathogenic of assay Antimicrobial casting Film TCGm,Blap d,USA)wsaddt nraefilm increase 31 of to g paste 300 tomato added [w/w]; The (30% surfaces. was cast from U.S.A.) release facilitate and Md., strength 1400 Belcamp, pectin Gums, methoxyl High (TIC (pastes). solutions forming film based Ba Los aig1ioae ooyit uewt Ltytcs o broth soy trypticase mL 5 37 at with incubating tube and a (TSB) into colony isolated 1 lating ne aumfr1 i n hnue o imcasting. film for used then and min 15 for homogenizer vacuum degassed 3000 under was Polytron homogenate a Each using Switzerland). rpm Littau, 12500 (Kinematica, homog- were at solutions min (con- These 3 (w/w). for 0 the 3% enized concentrations: and into 1.5%, following incorporated 1%, on the then 0.5%, mixed trol), were at and oils solutions The bowl, puree min. mixer tomato 30 a for in speed combined slow was solution) pectin in epciey h niiinae a hncluae nmm in calculated incuba- then of was h area 48 inhibition or The respectively. 24 tion, after triplicate in (Neiko U.S.A.) caliper Calif., digital Ontario, Tools, a with measured was perimeter) (colony-free o ao-hs ifso et,eil im ihdfeetcon- different with films edible tests, diffusion vapor-phase For o vra ifso et,01m f10 of mL 0.1 tests, diffusion overlay For icst tde eedtrie naBokil Dig- Brookfield a in determined were studies Viscosity (31 puree tomato break Hot rznclue of cultures Frozen 45 a using made were They bench. the on cast were films Tomato × o,Clf,USA)wstepiayigein naltomato- all in ingredient primary the was U.S.A.) Calif., nos, ˜ eesrae ntytcs o gr(S)adte incu- then and (TSA) agar soy trypticase on streaked were 9c qaegaspaewihwste re overnight dried then was which plate glass square cm 29 o.7,N.7 2009 7, Nr. 74, Vol. ◦ o 4h n sltdcln a esrae nTSA on re-streaked was colony isolated One h. 24 for C ◦ o 8h h niiinrdu rudtefl disc film the around radius inhibition The h. 48 for C ± .coli E. . PF a de otesalsample small the to added was TPFFS g 0.1 ◦ rxtmt ue n 0 f3 [w/w] 3% of g 700 and puree tomato Brix ◦ ◦ o 4h hswsfloe yinocu- by followed was This h. 24 for C — o 4hwt gtto.Temicrobial The agitation. with h 24 for C − O157:H7, ORA FFO SCIENCE FOOD OF JOURNAL ◦ III ◦ rx h onn trPcigCo., Packing Star Morning The Brix, )i trl iho.Didfilms Dried biohood. sterile a in C) + × n01 etn water. peptone 0.1% in ) ihaT-0 Refrigerated TC-500 a with .enterica S. 5 ooyfrigunits forming colony ,and .monocy- L. M 391 ◦ 2 C .

M: Food Microbiology & Safety , E. coli , 0.046% value, the 50 , 0.057% to S. enterica 50 50 values, defined 50 -tests were used for t by different concen- O157:H7, were (BA O157:H7 (BA E. coli E. coli S. enterica L. monocytogenes . They were, however, effective against are shown in Table 2, 3, and 4, respectively. Results and Discussion , 0.045% to 0.14%) were: , oregano, cinna- 50 S. enterica (BA L. monocytogenes Tomato film without EOs served as control to determine any pos- All tomato film containing EOs inhibited the growth of the 3 Data were analyzed by one-way and two-way analysis of vari- In previous studies (Friedman and others 2002, 2004), we eval- A number of associations were observed from comparisons of As flavor and taste of oils can vary widely (for example, spicy The experimental inhibition areas for overlay and vapor-phase The 10 most active oils against vapor-phase diffusion tests to determinecance. differences at 5% signifi- The listed inhibitory activities werement estimated of from clear inhibition area zones surrounding measure- the filmoverlay discs in tests the agar and the circulartests, inhibition respectively. The areas photographs by in theinhibitory Figure vapor-phase areas 1B obtained illustrate against typical trations of oregano oil in the tomato films. sible antimicrobial effect of the filmfilm without did additives. not The inhibit control the growth ofcular the spot 3 in pathogenic the bacteria. vapor-phase If test aoverlay or cir- test surrounding was clear not zone in present,inhibit the it the bacteria was and assumed the that area was the assigned film a did zero value. not pathogens in a concentration-dependentformulated manner. with Tomato films O157:H7 garlic or oil were not effective against through clear beakers. A totalevaluated of for each 10 EO TPFFS concentration. and tomato films were Statistical analysis Antimicrobial activity of EOs in tomato films to 0.014%) were: oregano, thyme, bud, , lemon palmarosa, grass, and bay allspice. The , 10S. most enterica active oils against as the percentage of thebacteria botanical compound under that the kills test 50% conditions. of the The lower the BA ance (ANOVA) using Minitab versionState 13.31 College, software Pa., U.S.A.). (Minitab Tukey Inc., test was usedference at to 5% determine significance the level. dif- Paired Student uated the bactericidal activitiesconstituents of in 120 a plant pH essential 7 oils phosphate and in oil terms of BA 0.092%) were: gardenia, cedarwood, baycinnamon, allspice, leaf, thyme, and clove patchouli. bud, oregano, the chemical structures oftimicrobial the activities. pure Both the oil aldehyde compounds compoundshyde, and (cinnamalde- citral, their an- citronellal, perillaldehyde,phenolic monoterpene and compounds salicylaldehyde) (carvacrol, and mol) eugenol, were and highly thy- active. Analysisthat of bactericidal selected results oils are by related HPLCcomponents. to showed the content of the major oil cinnamon oil, mild oregano oil), specificpatible than oils others would for be different more food com- activities categories. under The antimicrobial food processing conditionsing, such frying, and as microwaving baking, are mostly cook- oils unknown. The and most oil active compounds providetericidal candidates efficacy after for incorporation evaluation into of ediblefilms, bac- including and tomato vegetable films evaluated in the present study. diffusion for EOs at 24and or 48 h against higher the activity. mon, clove bud, allspice, bay10 leaf, most palmarosa, active and oils against . The . ¨ uand 2 Vol. 74, Nr. 7, 2009 — CFU/mL of each bacterial inoculum. 5 . Petri dish at center in each picture ca i er t en S. JOURNAL OF FOOD SCIENCE C.ThegrowthofeachpathogenontheTSAplateswaschecked ◦ Color of tomato films was done according to the method de- Thickness of film, percent relative humidity at the film under- Tensile strength, elastic modulus, and percent elongation were 392 illustrates tomato filmtrol), without showing added negative inhibition essential of oil bacteria. (con- after incubation for 24bacteria) or on 48 each TSA h. plate was The measured withvalues inhibition a obtained digital radius were caliper. The used (absence to of calculate inhibition area in mm M Figure 1 (A) --- Vapor-phase testhibitory set-up. (B) zone Vapor-phase (bacterial in- puree colony free edible spot filmsagainst area) containing of tomato 0.5% and 3% oregano oil Color of solutions and films Water vapor permeability Tensile properties Edible antibacterial tomato films . . . and then placed on theously spread lids with of 0.1 TSA mL plates, 10 which had been previ- others (2006). scribed by Du and others (2008a). Color of TPFFS was evaluated side, and water vapor permeabilitythe were methods determined described by according McHugh to and others (1993). determined according to the method described by Rojas-Gra The inoculated TSA plate was invertedlid with dish containing on antimicrobial the film. top Parafilm ofthe was each used edge to of tightly each seal vapor-phase TSA tests. All plate. sealed Figure and inverted 1A35 plates shows were incubated the at set-up used for M: Food Microbiology & Safety alcol050000 0 0 0 0 h 48 0 0 311 0 h 24 0 0 0 0 0 h 48 0 0 0 0.5 0 0 0 h 24 h 48 0.5 0 0 oil Garlic 724 0.5 0 w/w) (% oil 0 Allspice h 24 oil Oregano 0 0 0 Control Film h against 48 0 films tomato edible in oils essential plant 3 of w/w) (% concentration of 0.5 Effect --- 0 0 at 3 different Table significantly are letters different with films control and oil essential for column same in h Means 24 0.5 oil Garlic 0.5 0 w/w) (% oil Allspice oil Oregano Control Film against films tomato edible in oils essential plant 3 of w/w) (% concentration of Effect --- 2 Table . . . films tomato antibacterial Edible lsieol050000 0 0 h 48 0 956 0 h 24 0 0 24.4 h 48 0 0.5 0 0 at different significantly are letters different with films control and oil essential for column same h in 24 Means 0.5 oil Garlic 0.5 0 w/w) (% oil Allspice oil Oregano Control Film against films tomato methods. edible diffusion in oils vapor-phase essential and plant overlay three of by w/w) determined (% at concentration different of significantly --- Effect 4 are Table letters different with films control and oil essential for column same in Means eemndb vra n ao-hs ifso methods. diffusion vapor-phase and overlay by determined ie yoelyadvprpaedfuinmethods. diffusion vapor-phase and overlay by mined NS = o infiatydifferent. significantly not seta oil Essential seta oil Essential seta oil Essential . 0 0 0 0 0 0 1286 0 0 0 0 0 0 0 0 3.0 1.5 1.0 1.0 . 95.8 4.0 416 54.5 9.4 3.0 1.5 3.0 1.5 1.0 . 315 0 0 1.0 . 131.4 79.8 78.8 95.4 3.0 1.5 683.9 1.0 132.8 25.6 3.0 3.0 1.5 1.0 . 1093 0 0 1.5 . 0 0 0 0 0 0 832 0 0 0 0 0 0 0 0 3.0 1.5 1.0 1.0 . 97.9 8.3 415 78.1 25.2 3.0 1.5 3.0 1.5 1.0 vra et1 mdaee disc diameter mm 12 test Overlay eierlihbtr oe(mm zone inhibitory Perimetral vra et1 mdaee disc diameter mm 12 test Overlay vra et1 mdaee disc diameter mm 12 test Overlay eierlihbtr oe(mm zone inhibitory Perimetral eierlihbtr oe(mm zone inhibitory Perimetral ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± 26.6 9.8 14.8 3.0 71 14.1 3.3 19.0 6.7 37 8114.8 18.1 21.2 5.2 7.3 15.9 10.3 12.4 96.3 c A a c A a B b a x B b b z y y c 13mm (113 13mm (113 13mm (113 2 ) 2 2 ) ) 82.9 34.3 336 0.7 93.6 54.0 15.3 398 54.0 6.8 495 9.5 8.8 ± ± ± ± o.7,N.7 2009 7, Nr. 74, Vol. 1764 0 ± ± ± ± ± ± ± ± ± 251852 22.5 10.7 1.8 ± 62 321834 1442 6362 6362 6362 0 0 0 16.4 1.2 14.3 8.6 48 2 111962 11.1 .b6362 9.7b . 322326 6362 4.8 6362 2.4a 0c6362 101c c iclrihbtr oe(mm zone inhibitory Circular ) 2 2 a iclrihbtr oe(mm zone inhibitory Circular ) c iclrihbtr oe(mm zone inhibitory Circular ) b A a B b P P P < < < 0.05. 0.05. 0.05. — ao-hs et5 mdaee disc diameter mm 50 test Vapor-phase 4859 5913 ORA FFO SCIENCE FOOD OF JOURNAL 1630 1252 3276 ao-hs et5 mdiameter mm 50 test Vapor-phase ao-hs et5 mdiameter mm 50 test Vapor-phase 6362 6362 6362 ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± 95 26 231 97 1303 777 b 77 63 160 235 314 NS 217 18 358 409 c c B A a b b b B b C B A ic(94mm (1964 disc ic(94mm (1964 disc b A b a C B a 16 mm (1964 L. S. m E. en o c 2 n t ) oli er o 1800 1696 1130 4430 5319 1576 1304 2085 1022 3178 c 687 2 2 i ) 755 264 100 ) 310 yto ca O157:H7 6362 6362 6362 6362 6362 6362 ± ± ± ± ± ± genes ± deter- ± ± ± ± ± ± ± ± ± ± ± 0 61 200 185 2 153 1682 1807 M ) 2 b 2 179 84 367 285 446 240 56 173 282 169 203 153 b b b c c ) ) 393 B B B A b a C A B A a a b b z y y x

M: Food Microbiology & Safety bcCz ab a bc bc C A AB B xy x xy y 15 19 16 20 15 20 13 16 13 13 13 11 13 ± ± ± ± ± ± ± ± ± ± ± ± ± 979 954 shear rate (250 rpm) 1005 1083 1 1,051 1,086 1,060 − ¨ u and others (2006) re- at different shear rates at S 0.05. < P C NS NSENS NS D A B 393836 1,048 1,092 1,090 28 10 33 393836 1033 1041 1059 28 33 13 20 ± ± ± ± ± ± ± ± ± ± ± ± ± shear rate (125 rpm) 232.50 s 1 − 1,414 1,443 1,539 1,535 1,581 1,577 1,589 1,539 1,549 1,373 A decrease in viscosity values of TPFFS by applied constant shear An important role of edible films is to reduce exchange of wa- major constituent of allspice oil (Shylajacontains and different Peter types 2004). of Garlic sulfide oil active(Elmina antimicrobial and compounds others 1983). Viscosity of TPFFS Water vapor permeability rates during 5 min wasfluid indicative behavior of (Singh a and non-Newtonian Heldman thixotropic evaluated in 1993). the The present study viscosity was also of reducedrates by TPFFS (Table increasing shear 5). Theplastic TPFFS liquid, behaved typical of as fruit purees a (Singh andshear shear Heldman thinning 1993). behavior thinning, The (decreasing pseudo- viscosity with increasingrate) shear could be explained byincreased, the several asymmetric phenomena: dispersed molecules as tend the toselves align shear with them- the rate shear planes soHigher that shear frictional resistance rates is would reduced. progressively removeleading the solvated to layers, a reducedviscosities aggregated through size the and, intermediate shear hence,addition range lower of (Tung apparent 1% 1978). allspice The toof the the TPFFS solutions further at reducedevident the each viscosity at of the the highest 3oregano shear shear oils. rate Arfa rates. and with This others films (2007) effectof containing also was 20% reported garlic that (w/w) only and the carvacrol addition did nothavior modify of the a shear soy thinning protein flow isolateviscosity. be- solution, but decreased its apparent ter between the wrapped product and environment.rier The water properties bar- of suchcoefficient films and depend solubility on of water both iners molecular 1994). the Water diffusion matrix vapor (McHugh permeability and is a oth- which measure a of material the can facility be with penetrateders by 2001). water vapor To (Cagri compare and the oth- tomato Water films vapor with different permeability EO (WVP) formulations, it ofthe is important same the to percent have relative humiditying (%RH) force differential for as the water driv- ences diffusion. in Table %RH 6 at the shows film underside nonsignificantgarlic for oil, differ- the tomato indicating films similar with diffusion added drivingstudy, WVP forces. properties In were not the affected present by theEOs incorporation into of the the film compared to control tomatopresumably films because with added the oils, EOs consistpounds, mostly not of lipids. terpene-like Byported com- contrast, a Rojas-Gra significant decrease in WVP inpectin apple films and formulated cinnamon with oil. , , was E. coli allspice L. mono- > S. enterica x C y x x NSDxy NS D B A O157:H7. L. monocytogenes 1377712040 103 177 103 1,535 40.0 113 1,581 1,577 160 101 210 256 ± ± ± ± ± ± ± ± ± ± ± ± ± L. monocytogenes shear rate (5 rpm) 116.25 s O157:H7 and E. coli 1 . The antibacterial activi- − Vol. 74, Nr. 7, 2009 — E. coli disappeared after 48 h of in- L. monocytogenes > 1.01.53.01.01.53.0 6,940 6,940 6,940 1.01.53.0 5,140 5,480 5,780 6,760 6,780 6,800 at all concentrations levels after 24 h of in- 4.65 s L. monocytogenes S. enterica Oregano oil in the tomato films consistently inhibited > JOURNAL OF FOOD SCIENCE garlic oil. not significantly different. C. ◦ = > Oregano oil contains about 63.4% of the active antimicrobial, The inhibitory zone by the overlay tests with the 3 pathogenic Table 2 to 4 also show that against 394 NS oil ties of the 3 oils were in the following order: oregano oil carvacrol (Table 1). Because oregano oiland is has used a as pleasant a taste saladin (McGee dressing antimicrobial 2004), edible this films. As compound indicated merits in use Table 1, eugenol is the O157:H7 the lowest concentrations of garliction oil of and allspice the oil suppressed highestservation the concentra- confirms growth a of previous the report by bacteria.garlic Kim This and oil ob- others (2007) is that highlycytogenes. effective against differentthe strains growth of of all 3reported pathogenic bacteria. related This observation observations confirms antibacterial by properties Seydim of oregano and and garlicbased Sarikus oils in films. (2006) whey protein- The on rial overlay resistance tests against show the 3 that EO the was in relative the antibacte- following order: Films (% w/w) (cP) (cP) (cP) Means in same column for essential oil and control films with different lettersM are significantly different at Allspice oilGarlic oil 0.5 0.5 6,980 7,140 ControlOregano oil 0 0.5 6,940 6,960 Table 5 --- Effect of concentration (% w/w) of 3 plant essential oils on viscosity of TPFF 25 more susceptible to inactivation than was cubation. Except atactivity the highest against concentration,cubation. the This antibacterial result agreesshown that with the inhibitory several effect other of phenolicEOs studies compounds from is that plant have more effectivebacteria (Beuchat on and Golden Gram-positive 1989). thanbacteria Resistance is of on Gram-negative usually Gram-negative associatedcharide with layer, the which presence might of beof a involved these bacteria lipopolysac- in against reducing plant the EOs (Sivarooban sensitivity and others 2008). bacteria was significantly reduced in going fromtrast, the 24 inhibitory to zones 48 induced h. by By the con- containing vapor-phase tests oregano of and films allspice oils werethe only 3 pathogenic slightly bacteria reduced in for going from 24The to vapor-phase 48 h test incubation times. results0.5% indicated and that 1% oregano the and effective allspicelower levels than oils for added of overlay to tests. tomato This filmscomponents observation were in suggests these that 2 volatile EOs diffusegap more than efficiently through through the the agar air media.lay The and data vapor-phase obtained methods by both indicate over- that Edible antibacterial tomato films . . . L. monocytogenes oregano and allspice oils intions of the 1% films and 1.5%, were respectively. By effective contrast,was garlic at oil not concentra- in an the films effectiveeven antibacterial at a agent concentration against of 3%. the However, against 2 pathogens, M: Food Microbiology & Safety ettesrthn blt ftefl ae ntecaatrsisof characteristics the on based film the of ability stretching af- the may fect latter hetero- The discontinuities. a featuring of structure, development film geneous the induces addition Lipid 2007b). Rojas-Gra 2006, 2005; others and the Zivanovic 2002; of others modulus and elastic and strength (P tensile films reported in are EOs decreases or cause lipids to Added 2009). film others higher a and and (Du modulus elongation elastic and significant strength in tensile resulted films of apple reduction to EOs of addition general, in found that we Previously, concentration. elas- oil increasing of with decrease modulus a tic in resulted sorbitol- films the isolate in protein oil whey oregano plasticized of others addition and the Zinoviadou that reported films. also tomato (2009) to oil oregano by reduced of only addition was the modulus Elastic EOs was elongation. of film effect affect Addition not This oil. did oregano 7). containing (Table films films in tomato pronounced more of strength ( reduction tensile significant 2007). in a others 0.05) caused and TPFFS (Srinivasaa in film is EOs the of modulus of Incorporation elastic stiffness in and the change breaking, of before measure maximum a specimen the test is a of elongation length percent sustain, can film im %ww m)(R)(g-mm/Kpa-h-m (%RH) 0.108 0.097 (mm) 0.5 0 w/w) (% oil Oregano Control tomato edible of (WVP) Films permeability vapor water on oils essential plant 3 of w/w) films. (% puree concentration of --- Effect 6 Table properties Tensile . . . films tomato antibacterial Edible im %ww m)(P)()(MPa) (%) (MPa) 0.115 1 0.115 0.114 (mm) 0.5 0.5 0 oil Allspice w/w) (% oil Oregano puree tomato edible of Control properties tensile the on oils Films essential plant 3 of w/w) (% films. concentration edible of Effect --- 7 Table at different significantly are letters different with 2 films control and oil 1 essential for column same in Means alcol050.117 0.5 oil Garlic en nsm ounfrcnrladesnilolfim ihdfeetltesaesgicnl ifrn at different significantly are letters different with films oil essential and control for column same in Means alcol050.098 0.101 0.5 0.5 oil Garlic oil Allspice NS NS hcns,tniesrnt,eogto,adeatcmdlsdt r envalues mean are data modulus elastic and elongation, strength, tensile Thickness, 1993) others and (McHugh method correction WVP the using effects air stagnant for corrected were values WVP and surface inner values the mean at are humidity data Relative WVP and %RH, Thickness, esl teghidctstemxmmtniesrs htthe that stress tensile maximum the indicates strength Tensile = = o infiatydifferent. significantly not different. significantly not rzGg n rct 00 agadPusn20;Fang 2000; Paulson and Yang 2000; Krochta and erez-Gago ´ seta i imthickness Film oil Essential . 0.118 0.117 1.0 0.131 0.125 0.118 1.0 3.0 1.5 1.0 . 0.122 0.118 0.132 0.119 3.0 1.5 3.0 1.5 seta i Thickness oil Essential . 0.099 0.096 0.096 0.099 3.0 1.5 1.0 0.098 1.0 1.0 . 0.101 0.100 0.100 0.101 3.0 1.5 3.0 1.5 ± tnaddeviations. standard ± ± ± ± ± ± ± ± ± ± ± ± ± 0.006 0.005 0.007 0.005 0.004 0.006 0.007 0.006 0.005 0.006 0.005 0.006 0.004 n others and u ¨ y xy xy xy B A A A c b a a aAx 1 ± ± ± ± ± ± ± ± ± ± ± ± ± 0.011 0.022 .1 80.3 80.7 80.5 80.5 0.013 0.012 0.011 80.9 0.015 0.014 0.008 0.017 .1 81.6 80.4 81.9 80.3 0.014 0.013 0.012 0.011 P < 1 NS NS NS NS ausicesda h ocnrto fEsicesd(al 9). (Table increased EOs of concentration the as increased values esadthe and ness ue hf fterdtmt oo fteslto oayellow a to solution the of color tomato red the in- color. oil of garlic case shift Added the 8). a (Table was duced oils than allspice parameters and color oregano EO added of with increase re- the higher oil to garlic a of in related addition sulted The directly solutions. was TPFFS the increase in concentration The 8). (Table solutions ihicesdcnetaino O,while EOs, of concentration increased with h u nl n hoaprmtr obn the combine parameters chroma and angle hue The hsvletegetrteylons.Adto fEst TPFFS to higher EOs The of 60. Addition to yellowness. 0 the the from increased greater values the red angle value A hue 360. this by to 0 described from is ranges value color angle hue The parameters. color films and solutions of Color akt ih,rsetvl.The respectively. light, to dark ilb rsn ntefl ntefr foldolt htcneasily can that droplets oil of form the deformed. in be film it the temperature, in room present at be liquid will is oil oregano Since lipids. added the esl strength Tensile ± 7.79 8.97 9.16 8.98 7.13 8.24 8.14 8.59 6.61 8.04 7.91 8.78 9.13 eeal,the Generally, The tnaddeviations. standard L ± ± ± ± ± ± ± ± ± ± ± ± ± ∗ o.7,N.7 2009 7, Nr. 74, Vol. 1.13 1.19 1.56 1.25 0.87 1.18 1.08 1.34 0.82 1.0 0.81 1.35 1.38 aus( esr flgtes ag rm0t 0 from 100 to 0 from range lightness) of measure (a values b b x xy y xy A AB AB B a b bc cBy ∗ L au fylons (Rojas-Gra yellowness of value R niecup inside %RH ∗ 1 L , P P ∗ 80.4 80.4 80.3 80.1 a n u nl auso oaoflsdecreased films tomato of values angle hue and < < ∗ , 0.05 0.05. b ± ± ± ± ± ± ± ± ± ± ± ± ± ∗ u nl,adcrm ftetomato the of chroma and angle, hue , . 2.58 2.45 2.45 1.4 0.8 0.6 0.6 1.0 1.0 0.8 0.9 1.1 0.8 1.0 0.6 0.8 — 31.6 32.2 30.8 29.5 30.3 30.8 30.0 31.7 29.4 29.5 29.8 30.3 32.2 Elongation aANS NS B A A A b a ab a ORA FFO SCIENCE FOOD OF JOURNAL 1 ± ± ± ± ± ± ± ± ± ± ± ± ± , a 2 ∗ . 54.1 62.8 67.8 53.0 59.4 6.9 61.0 6.3 5.8 4.5 44.8 57.7 6.1 57.6 5.7 6.2 6.7 6.9 6.4 6.7 4.7 4.0 au samaueo green- of measure a is value NS NS NS NS 1 n tes2007b). others and u ¨ a ∗ , lsi modulus Elastic b 68.4 62.3 68.7 64.2 ∗ 2.52 2.42 2.59 2.55 2.60 2.35 2.63 2.46 2.56 2.77 n chroma and , WVP ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± a ∗ 15.6 17.4 17.6 14.0 14.0 16.5 12.8 14.6 15.7 9.6 21.8 16.9 14.1 0.47 0.37 0.28 0.22 0.34 0.29 0.43 0.38 0.29 0.30 0.37 0.39 0.54 1 and , 2 . NS M NS a ab ab b bNS NS NS NS NS 395 b 2 ∗ 1 ) M: Food Microbiology & Safety 1 aAu b c d e B B B C w x y z aAu b b c d B C C D w x y z 0.4 0.5 0.5 0.4 0.7 0.4 0.6 0.8 0.9 1.0 0.5 0.6 0.3 0.8 0.9 0.6 0.3 0.3 0.6 0.5 0.6 0.2 0.5 0.3 0.3 0.4 )health ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± Salmonella O157:H7 of car- 38.1 41.1 42.1 44.3 46.1 43.3 43.6 43.9 45.7 45.0 50.2 54.7 61.8 50.6 53.2 53.8 56.4 59.2 53.7 56.3 56.8 59.3 55.4 61.3 65.9 69.6 O57:H7, A z y y x bCz b a b a C B AB aABx b b d c B B AB A y x x y Solanum lycopersicum 0.5 1.6 1.7 1.1 0.5 1.0 1.8 1.0 0.8 0.7 0.8 1.7 0.9 Escherichia coli 0.7 0.5 0.4 0.4 0.3 0.4 0.9 1.1 0.4 0.7 0.3 0.2 0.2 ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± Escherichia coli Hue angle Chroma Hue angle Chroma 50.4 57.0 53.8 53.4 51.5 58.2 59.0 55.6 57.8 55.5 57.5 52.2 51.3 49.3 52.4 52.4 55.1 53.4 50.2 50.2 49.5 48.9 49.3 50.7 49.0 50.3 . J Food Sci. Forthcoming. O157:H7, physical properties, and storage sta- References C w x y z aAu c b d d C B B aAu b c d e B B B C w x y z E.coli 0.3 0.8 1.1 1.0 0.6 0.7 1.2 0.5 0.7 0.5 0.7 0.7 0.5 0.2 0.3 0.2 0.2 0.4 0.2 0.2 0.3 0.5 0.5 0.3 0.3 0.2 ∗ 0.05. 0.05. ∗ b ± ± ± ± ± ± ± ± ± ± ± ± ± b ± ± ± ± ± ± ± ± ± ± ± ± ± < < P P 45.8 46.5 49.5 52.9 54.5 43.0 45.6 44.4 47.8 48.8 45.3 44.5 44.4 28.9 32.5 33.4 36.4 37.0 33.3 33.5 33.4 34.5 34.8 37.9 41.4 47.6 Listeria monocytogenes ınez M, Corzo N, Villamiel M. 2007. Biological properties of onions and ´ ,and D w x y z aAu a b b c B C C aAu ab b ab c B B B C w x y z 1.1 0.5 1.4 1.5 0.8 0.4 1.0 1.4 0.5 0.6 0.7 1.6 1.0 0.6 0.5 0.5 0.5 0.6 0.5 0.9 1.1 0.8 1.0 0.5 0.5 0.3 ∗ ∗ papers with soy40:22–32. protein isolates as inclusion matrix ofa review. carvacrol. Food Chem Food Toxicol 46(2):446–75. Res Int oils—the key for productZ safety Arznei and Gewurzpflanzen 13(3):134–7. traceability in the field of feednol 43(1):134–42. supplements. tioxidant enzymes and lipid peroxidation in type-II22(1):95–8. diabetes. Indian J Clin Biochem polysaccharide-lipid edible coatingJ to Food Eng extend 76(3):280–90. shelf-life of dryin bakery food: a products. review. Int J Food Microbiol 94:223–53. properties of low pH wheyor protein-based sorbic edible acids. films J containing Food Sci p-aminobenzoic 66(6):865–70. garlic. Trends Food Sci Technol 18:609–25. p. components: from the seed to the consumer. Phytochemistry Rev:1–20. Antibacterial activity against bility of novel carvacrol-containing83. edible tomato films. J Food SciStorage stability 73(7):M378– and antimicrobial activity against vacrol in edible apple films preparedChem by two 56:3082–8. different casting methods. J Agric Food Effects of allspice, cinnamon, and clove budproperties essential and oils antimicrobial in activities apple against films onenterica physical a a ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± Arfa AB, Chrakabandhu Y, Preziosi-Belloy L, Chalier P, GontardBakkali F, N. Averbeck S, Averbeck 2007. D, Idaomar M. Coating 2008. Biological effects of essential oils: Bauermann U, Greule M, Mosandl A. 2008. AuthenticityBeuchat LR, assessment Golden DA. of 1989. Antimicrobials occurring essential naturally in foods. Food Tech- Bose KSC, Agrawal BK. 2007. Effect of short term supplementation of tomatoes on an- Bravin B, Peressini D, SensidoniBurt A. S. 2004. Essential 2006. oils—their antibacterial properties Development and potentialCagri applications and A, Ustunol Z, application Ryser ET. 2001. of Antimicrobial, mechanical, and moisture barrier Corzo-Mart De Rovira D, Sr. 2008. Dictionary of flavors. 2nd ed. Ames,Dorais Iowa: M, Wiley-Blackwell. Ehret 722 DL, Papadopoulos AP. 2008. Tomato ( Du W-X, Olsen CW, Avena-Bustillos RJ, McHugh TH, Levin CE, Friedman M. 2008a. Du W-X, Olsen CW, Avena-Bustillos RJ, McHugh TH, Levin CE, Friedman M. 2008b. Du W-X, Olsen CW, Avena-Bustillos RJ, McHugh TH, Levin CE, Friedman M. 2009. 37.8 30.2 36.2 39.3 43.3 26.7 27.4 30.1 33.6 28.9 34.5 35.5 24.8 25.1 25.7 25.3 27.5 24.8 27.9 28.5 30.0 28.5 33.0 35.8 39.4 .The A x x x x cCy c b a C B AB aAu b c d e B C D E w x y z 1.0b0.6 0.7 30.4 1.7 1.0 0.6 1.5 0.9 0.6 1.0 1.5 0.7 3.0 0.2 0.1 0.1 0.2 0.1 0.4 0.1 0.2 0.1 0.2 0.1 0.1 0.2 ∗ ∗ L L ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± ± standard deviations. standard deviations. ± ± L. monocytogenes Vol. 74, Nr. 7, 2009 values. Sensory studies need — ∗ ,and b ,and ∗ a , 1.01.53.01.01.53.0 56.6 56.6 55.2 1.01.53.0 55.7 55.1 54.4 55.8 55.5 55.5 3.01.01.53.0 53.8 1.01.53.0 43.0 45.7 49.6 47.3 48.6 49.5 1.01.5 45.7 49.0 ∗ S. enterica Conclusions L Acknowledgments O157:H7, 1 , hue angle and chroma data are mean values , hue angle and chroma data are mean values E. coli JOURNAL OF FOOD SCIENCE ∗ ∗ b b , , ∗ ∗ 0.05) influenced the he antimicrobial activity of oregano oil was greater than the ac- tivities of allspice and garlic oils in tomato puree edible films a a , , < ∗ ∗ 396 L L P against Means in same column for control and essential oil films with different letters are significantly different at Means in same column for control and essential oil films with different letters are significantly different at Supported by USDA, CSREES NRI Grant 2006-35201-17409. M T 1 Color of the film may influence consumer acceptability(Kunte of and a product others 1997). Rhim andaddition others of various (2000) compounds reported that that structurally bind the forming with the solutions film- changed the native colorSivarooban of and the others soy (2008) protein also film. of reported 1% that grape the seed incorporation extract into( soy protein isolate films significantly Allspice oilGarlic oil 0.5 0.5 60.6 57.2 Table 9 --- Effect of concentration (% w/w)Films of 3 plant essential oils onControl color parameters of edible tomato puree films. Oregano oil Essential oil (% w/w) 0 0.5 60.2 61.3 Garlic oil1 0.5 43.5 ControlOregano oilAllspice oil 0 0.5 0.5 39.4 29.6 38.4 Edible antibacterial tomato films . . . Table 8 --- Effect ofsolutions. concentration (% w/w) of 3Solutions plant essential oils on color parameters of tomato puree film forming Essential oil (% w/w) added oils did not adversely affect waterfects vapor permeability on and tensile ef- properties were alsoobtained minor. with The the antimicrobial data vapor diffusedserve from as the a tomato guide puree for filmsessential selection can of oils appropriate and levels of theirantimicrobial volatile active plant edible constituents films. for Incorporating essential incorporationfilms oils into provides into novel edible ways totact, enhance, the by microbial direct safety and and shelffilms indirect life containing con- of essential foods. oils The have edibleple the tomato benefits potential to to consumers. provide multi- to be conducted for evaluating consumer acceptabilitychange of in this tomato color film. M: Food Microbiology & Safety aant H ajpaC a ut ,Bw S 06 tde ntesaiiyo an of stability the on Studies 2006. AS. N. 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