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Application of Essential Oils in Food Systems Application of Essential Oils in Food Systems Edited by Juana Fernández-López and Manuel Viuda-Martos Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Application of Essential Oils in Food Systems Application of Essential Oils in Food Systems Special Issue Editors Juana Fern´andez-L´opez Manuel Viuda-Martos MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editors Juana Fernandez-L´ opez´ Manuel Viuda-Martos Miguel Hernandez´ University Universidad Miguel Hern´andez Spain Spain Editorial Office MDPI St. Alban-Anlage 66 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) from 2017 to 2018 (available at: http://www.mdpi.com/journal/foods/ special issues/Application Essential Oils) For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03897-047-7 (Pbk) ISBN 978-3-03897-048-4 (PDF) Articles in this volume are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book taken as a whole is c 2018 MDPI, Basel, Switzerland, distributed under the terms and conditions of the Creative Commons license CC BY-NC-ND (http://creativecommons.org/licenses/by-nc-nd/4.0/). Contents About the Special Issue Editors ..................................... vii Preface to ”Application of Essential Oils in Food Systems” ..................... ix Juana Fern´andez-L´opez and Manuel Viuda-Martos Introduction to the Special Issue: Application of Essential Oils in Food Systems Reprinted from: Foods 2018, 7, 56, doi: 10.3390/foods7040056 ..................... 1 Carmen Ballester-Costa, Esther Sendra, Juana Fern´andez-L´opez, Jose A. P´erez-Alvarez´ and Manuel Viuda-Martos Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth Reprinted from: Foods 2017, 6, 59, doi: 10.3390/foods6080059 ..................... 5 Prabodh Satyal, Jonathan D. Craft, Noura S. Dosoky and William N. Setzer The Chemical Compositions of the Volatile Oils of Garlic (Allium sativum) and Wild Garlic (Allium vineale) Reprinted from: Foods 2017, 6, 63, doi: 10.3390/foods6080063 ..................... 16 Tamra N. Tolen, Songsirin Ruengvisesh and Thomas M. Taylor Application of Surfactant Micelle-Entrapped Eugenol for Prevention of Growth of the Shiga Toxin-Producing Escherichia coli in Ground Beef Reprinted from: Foods 2017, 6, 69, doi: 10.3390/foods6080069 ..................... 26 Stella W. Nowotarska, Krzysztof Nowotarski, Irene R. Grant, Christopher T. Elliott, Mendel Friedman and Chen Situ Mechanisms of Antimicrobial Action of Cinnamon and Oregano Oils, Cinnamaldehyde, Carvacrol, 2,5-Dihydroxybenzaldehyde, and 2-Hydroxy-5-Methoxybenzaldehyde against Mycobacterium avium subsp. paratuberculosis (Map) Reprinted from: Foods 2017, 6, 72, doi: 10.3390/foods6090072 ..................... 36 Farukh Sharopov, Abdujabbor Valiev, Prabodh Satyal, Isomiddin Gulmurodov, Salomudin Yusufi, William N. Setzer and Michael Wink Cytotoxicity of the Essential Oil of Fennel (Foeniculum vulgare) from Tajikistan Reprinted from: Foods 2017, 6, 73, doi: 10.3390/foods6090073 ..................... 52 Karin Santoro, Marco Maghenzani, Valentina Chiabrando, Pietro Bosio, Maria Lodovica Gullino, Davide Spadaro and Giovanna Giacalone Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold Reprinted from: Foods 2018, 7, 7, doi: 10.3390/foods7010007 ..................... 63 Houda Banani, Leone Olivieri, Karin Santoro, Angelo Garibaldi, Maria Lodovica Gullino and Davide Spadaro Thyme and Savory Essential Oil Efficacy and Induction of Resistance against Botrytis cinerea through Priming of Defense Responses in Apple Reprinted from: Foods 2018, 7, 11, doi: 10.3390/foods7020011 ..................... 80 v Marika Pellegrini, Antonella Ricci, Annalisa Serio, Clemencia Chaves-L´opez, Giovanni Mazzarrino, Serena D’Amato, Claudio Lo Sterzo and Antonello Paparella Characterization of Essential Oils Obtained from Abruzzo Autochthonous Plants: Antioxidant and Antimicrobial Activities Assessment for Food Application Reprinted from: Foods 2018, 7, 19, doi: 10.3390/foods7020019 ..................... 88 vi About the Special Issue Editors Juana Fernandez-L´ opez´ , Professor and researcher in the Agro-food Technology Department, Miguel Hernandez University. I have published 150 articles in scientific journals indexed with a relative quality index. All these works are framed within two research lines: (a) use of agro-industrial byproducts for the development of functional foods, and (b) search and application of natural antimicrobials. I have contributed as author or co-author to 40 book chapters in publications by prestigious international and national publishers on topics related to Food Science and Technology, in addition to 75 works accepted in different national and international congresses. Manuel Viuda-Martos, Assistant Professor and researcher in the Agro-food Technology Department, Miguel Hernandez University. Editorial board member of Food Research International Journal. I have published 82 articles in scientific journals indexed with a relative quality index. All these works are framed within two research lines: (a) use of agro-industrial byproducts for the development of functional foods, and (b) search and application of natural antimicrobials. I have contributed as author or co-author to 27 book chapters in publications by prestigious international and national publishers on topics related to Food Science and Technology, in addition to 50 works accepted in different national and international congresses. vii Preface to ”Application of Essential Oils in Food Systems” Essential oils have received increasing attention as natural additives for the shelf-life extension of food products due to the risk in using synthetic preservatives. Synthetic additives can reduce food spoilage, but the present generation is very health conscious and believes in natural products rather than synthetic ones due to their potential toxicity and other concerns. Therefore, one of the major emerging technologies is the extraction of essential oils from several plant organs and their application to foods. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties, so their use can be very useful to extend shelf-life in food products. Although essential oils have been shown to be promising alternative to chemical preservatives, they present special limitations that must be solved before their application in food systems. Low water solubility, high volatility, and strong odor are the main properties that make it difficult for food applications. Recent advances that refer to new forms of application to avoid these problems are currently under study. Their application into packaging materials and coated films but also directly into the food matrix as emulsions, nanoemulsions, and coating are some of their new applications among others. Juana Fern´andez-L´opez, Manuel Viuda-Martos Special Issue Editors ix foods Editorial Introduction to the Special Issue: Application of Essential Oils in Food Systems Juana Fernández-López and Manuel Viuda-Martos * IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), Department of AgroFood Technology, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Ctra. Beniel km. 3,2, E-03312 Orihuela, Alicante, Spain; [email protected] * Correspondence: [email protected]; Tel.: +34-9-6674-9661 Received: 23 March 2018; Accepted: 2 April 2018; Published: 5 April 2018 Abstract: Essential oils have received increasing attention as natural additives for the shelf-life extension of food products due to the risk in using synthetic preservatives. Synthetic additives can reduce food spoilage, but the present generation is very health conscious and believes in natural products rather than synthetic ones due to their potential toxicity and other concerns. Therefore, one of the major emerging technologies is the extraction of essential oils from several plant organs and their application to foods. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties, so their use can be very useful to extend shelf-life in food products. Although essential oils have been shown to be promising alternative to chemical preservatives, they present special limitations that must be solved before their application in food systems. Low water solubility, high volatility, and strong odor are the main properties that make it difficult for food applications. Recent advances that refer to new forms of application to avoid these problems are currently under study. Their application into packaging materials and coated films but also directly into the food matrix as emulsions, nanoemulsions, and coating are some of their new applications among others. Keywords: essential oil; foods; preservatives Introduction The application of essential oils (EOs) in food systems
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