The use of natural essential oils as antimicrobial solutions in paper packaging. Part II

摘要: Abstract We have assessed the antimicrobial, vapor-phase activity of following natural essential oils (EOs) when used in paraffin-based “active coatings” for paper packaging materials intended to come into contact with foods: clove ( Sygzium aromaticum ), cinnamon Cinnamomum zeylanicum and oregano Origanum vulgare ) EOs, cinnamaldehyde-enriched EO. To our knowledge, this is first time that such an approach has been presented consideration by scientific community. The potential utility active manufactured using paraffin coatings was tested assays several common fungal bacterial contaminants foods. In these assays, fortified EO coating totally inhibited Candida albicans, Aspergillus flavus , Eurotium repens provided significant against both Penicillium nalgiovense roqueforti . These results are very promising, since foods often packaged type material include fruit vegetables more frequently spoiled fungi than other agents. contrast, no inhibition Gram-positive bacteria Bacillus cereus Listeria monocytogenes Enterococcus faecalis Staphylococcus aureus observed, only showed inhibitory Gram-negative were enriched (which significantly highly relevant organisms Salmonella cholerasuis Escherichia coli Yersinia enterocolitica Pseudomonas aeruginosa a lesser extent, Preliminary analysis atmospheres generated single drop microextraction (SDME) followed gas chromatography–mass spectrometry (GC–MS) there differences amongst them, which consistent known compositions EOs. percentage added coatings, but not thickness found influence on their antimicrobial activities. Probable reasons difference discussed. shelf-life evaluated C. albicans A. it retain its total over whole, 71-day test period. Finally, efficacy trials two varieties strawberries. Complete protection obtained during 7 days storage fridge at 4 °C, visible contamination developed apparent or organoleptic changes