Effect of red thyme oil (Thymus vulgaris L.) vapours on fungal decay, quality parameters and shelf-life of oranges during cold storage.

Antioxidants / chemistry Citrus / chemistry Cold Temperature Food Quality Food Storage / methods Fruit and Vegetable Juices / analysis Gas Chromatography-Mass Spectrometry Hydrogen-Ion Concentration Oils, Volatile / analysis Penicillium / drug effects Thymus Plant / metabolism
Active packaging Citrus fruit Essential oils GC–MS Penicillium decay Polypropylene (PubChem CID: 76958) Shelf-life Thymol (PubChem CID: 6989) p-Cymene (PubChem CID: 7463) ɣ-Terpinene (PubChem CID: 7461)

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Jan 2021
Historique:
received: 26 06 2019
revised: 13 07 2020
accepted: 13 07 2020
pubmed: 9 8 2020
medline: 18 11 2020
entrez: 9 8 2020
Statut: ppublish

Résumé

This work has been aimed at studying the effect of red thyme oil (RTO, Thymus vulgaris L.) on the shelf-life and Penicillium decay of oranges during cold storage. RTO vapours significantly reduced (P ≤ 0.05) the percentage of infected wounds, the external growth area and the production of spores in inoculated orange fruit stored for 12 days at 7 °C in a polypropylene film selected for its appropriate permeability. Among the RTO compounds, p-cymene and thymol were the most abundant in packed boxes at the end of cold storage. The RTO vapours did not affect the main quality parameters of the oranges, or the taste and odour of the juice. The results have shown that an active packaging, using RTO vapours, could be employed, by the citrus industry, to extend the shelf-life of oranges for fresh market use and juice processing.

Identifiants

DOI: 10.1016/j.foodchem.2020.127590 PMID: 32763742
pubmed: 32763742
pii: S0308-8146(20)31452-7
doi: 10.1016/j.foodchem.2020.127590
pii:
doi:

Substances chimiques

Antioxidants 0
Oils, Volatile 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

127590

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

L Pinto (L)

Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: loris.pinto@ispa.cnr.it.

M Cefola (M)

Institute of Sciences of Food Production, National Research Council of Italy, Via M. Protano, 71121 Foggia, Italy. Electronic address: maria.cefola@ispa.cnr.it.

M A Bonifacio (MA)

Department of Chemistry, University of Bari, Via Orabona 4, 70126 Bari, Italy. Electronic address: maria.bonifacio@uniba.it.

S Cometa (S)

Jaber Innovation S.r.l., Via Calcutta 8, 00144 Rome, Italy. Electronic address: stefania.cometa@jaber.it.

C Bocchino (C)

Sada Packaging S.r.l., Via G. Salvemini snc, 84098 Pontecagnano Faiano, Salerno, Italy. Electronic address: carmen.bocchino@sadaspa.it.

B Pace (B)

Institute of Sciences of Food Production, National Research Council of Italy, Via M. Protano, 71121 Foggia, Italy. Electronic address: bernardo.pace@ispa.cnr.it.

E De Giglio (E)

Department of Chemistry, University of Bari, Via Orabona 4, 70126 Bari, Italy. Electronic address: elvira.degiglio@uniba.it.

M Palumbo (M)

Institute of Sciences of Food Production, National Research Council of Italy, Via M. Protano, 71121 Foggia, Italy. Electronic address: michela.palumbo@ispa.cnr.it.

A Sada (A)

Antonio Sada & Figli S.p.a., Via A. Pacinotti 30, 84098 Pontecagnano Faiano, Salerno, Italy. Electronic address: antonio.sada@sadaspa.it.

A F Logrieco (AF)

Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: antonio.logrieco@ispa.cnr.it.

F Baruzzi (F)

Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy. Electronic address: federico.baruzzi@ispa.cnr.it.

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Classifications MeSH

questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › Effect of red thyme oil (Thymus vulgaris L.)...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Rutaceae › Citrus › Effect of red thyme oil (Thymus vulgaris L.)...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Basse température › Effect of red thyme oil (Thymus vulgaris L.)...
questionsmedicales.fr › Environnement et santé publique › Santé publique › Qualité alimentaire › Effect of red thyme oil (Thymus vulgaris L.)...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Stockage des aliments › Effect of red thyme oil (Thymus vulgaris L.)...
questionsmedicales.fr › Aliments et boissons › Boissons › Jus de fruits et de légumes › Effect of red thyme oil (Thymus vulgaris L.)...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Chromatographie gazeuse-spectrométrie de masse › Effect of red thyme oil (Thymus vulgaris L.)...
questionsmedicales.fr › Phénomènes chimiques › Concentration en ions d'hydrogène › Effect of red thyme oil (Thymus vulgaris L.)...
questionsmedicales.fr › Lipides › Huiles › Huile essentielle › Effect of red thyme oil (Thymus vulgaris L.)...
questionsmedicales.fr › Eucaryotes › Champignons › Deuteromycota › Penicillium › Effect of red thyme oil (Thymus vulgaris L.)...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Lamiales › Lamiaceae › Thymus (plante) › Effect of red thyme oil (Thymus vulgaris L.)...