Reduction of Dickeya chrysanthemi on fresh-cut iceberg lettuce using antimicrobial sachet containing microencapsulated oregano essential oil

Yoonjee Chang; Inyoung Choi; Ah Reum Cho; Jaejoon Han

doi:10.1016/j.lwt.2017.04.043

Reduction of Dickeya chrysanthemi on fresh-cut iceberg lettuce using antimicrobial sachet containing microencapsulated oregano essential oil

Yoonjee Chang, Inyoung Choi, Ah Reum Cho, Jaejoon Han

Research output: Contribution to journal › Article › peer-review

33 Citations (Scopus)

Abstract

An antimicrobial sachet releasing vapor of oregano essential oil (EO) was developed and its effectiveness as an antimicrobial packaging system for fresh-cut iceberg lettuce was evaluated. Oregano EO was microencapsulated with polyvinyl alcohol (oregano EO/PVA ratio: 3/5 (w/w)) using a spray-drying technique. The sachet containing oregano microcapsules was incubated with iceberg lettuce at 20 °C and 85% RH for five days. During this storage, the reduction efficiency against growth of Dickeya chrysanthemi, molds and yeasts (MY), and total mesophilic aerobic bacteria (MAB) on the surface of iceberg lettuce was investigated. Oregano EO released from the sachet inhibited the growth of D. chrysanthemi, resulting in 3.9 log CFU/5 pieces reduction over five days storage at 20 °C. The volatile oregano EO also showed significant growth inhibitory effects against MY and total MAB that each was significantly reduced by 2.1 log CFU/5 pieces and 1.5 log CFU/5 pieces, respectively. The texture and color characteristics of the iceberg lettuce were not affected by the release of oregano EO vapor. These results may be useful for the development of antimicrobial packaging systems that are intended to increase the microbiological safety and to extend the shelf life of fresh products.

Original language	English
Pages (from-to)	361-368
Number of pages	8
Journal	LWT - Food Science and Technology
Volume	82
DOIs	https://doi.org/10.1016/j.lwt.2017.04.043
Publication status	Published - 2017 Sept 1

Bibliographical note

Funding Information:
This research was supported by the High Value-added Food Technology Development Program of the Korean Institute of Planning and Evaluation for Technology of Agriculture, Forestry, Fisheries and Food (IPET) (No. 315070-3). The authors wish to thank the support by Korea University Grant.

Publisher Copyright:
© 2017 Elsevier Ltd

Keywords

Antimicrobial packaging
Dickeya chrysanthemi
Iceberg lettuce
Microencapsulation
Oregano essential oil vapor

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2017.04.043

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title = "Reduction of Dickeya chrysanthemi on fresh-cut iceberg lettuce using antimicrobial sachet containing microencapsulated oregano essential oil",

abstract = "An antimicrobial sachet releasing vapor of oregano essential oil (EO) was developed and its effectiveness as an antimicrobial packaging system for fresh-cut iceberg lettuce was evaluated. Oregano EO was microencapsulated with polyvinyl alcohol (oregano EO/PVA ratio: 3/5 (w/w)) using a spray-drying technique. The sachet containing oregano microcapsules was incubated with iceberg lettuce at 20 °C and 85% RH for five days. During this storage, the reduction efficiency against growth of Dickeya chrysanthemi, molds and yeasts (MY), and total mesophilic aerobic bacteria (MAB) on the surface of iceberg lettuce was investigated. Oregano EO released from the sachet inhibited the growth of D. chrysanthemi, resulting in 3.9 log CFU/5 pieces reduction over five days storage at 20 °C. The volatile oregano EO also showed significant growth inhibitory effects against MY and total MAB that each was significantly reduced by 2.1 log CFU/5 pieces and 1.5 log CFU/5 pieces, respectively. The texture and color characteristics of the iceberg lettuce were not affected by the release of oregano EO vapor. These results may be useful for the development of antimicrobial packaging systems that are intended to increase the microbiological safety and to extend the shelf life of fresh products.",

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note = "Funding Information: This research was supported by the High Value-added Food Technology Development Program of the Korean Institute of Planning and Evaluation for Technology of Agriculture, Forestry, Fisheries and Food (IPET) (No. 315070-3). The authors wish to thank the support by Korea University Grant. Publisher Copyright: {\textcopyright} 2017 Elsevier Ltd",

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N1 - Funding Information: This research was supported by the High Value-added Food Technology Development Program of the Korean Institute of Planning and Evaluation for Technology of Agriculture, Forestry, Fisheries and Food (IPET) (No. 315070-3). The authors wish to thank the support by Korea University Grant. Publisher Copyright: © 2017 Elsevier Ltd

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Reduction of Dickeya chrysanthemi on fresh-cut iceberg lettuce using antimicrobial sachet containing microencapsulated oregano essential oil

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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