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某些精油的成分比较分析及活性特性评估，以评估其在活性食品包装中的潜在应用

Comparative Analysis of the Composition and Active Property Evaluation of Certain Essential Oils to Assess their Potential Applications in Active Food Packaging.

作者信息

Vasile Cornelia, Sivertsvik Morten, Miteluţ Amalia Carmen, Brebu Mihai Adrian, Stoleru Elena, Rosnes Jan Thomas, Tănase Elisabeta Elena, Khan Waqas, Pamfil Daniela, Cornea Călina Petruţa, Irimia Anamaria, Popa Mona Elena

机构信息

Physical Chemistry of Polymers Department, "Petru Poni" Institute of Macromolecular Chemistry Romanian Academy, 41A, Gr. Ghica Voda Alley, Iasi 700487, Romania.

Nofima AS, Department of Processing Technology, Muninbakken 9-13, Tromsø 9291, Norway.

出版信息

Materials (Basel). 2017 Jan 7;10(1):45. doi: 10.3390/ma10010045.

DOI:10.3390/ma10010045
PMID:28772407
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5344628/
Abstract

The antifungal, antibacterial, and antioxidant activity of four commercial essential oils (EOs) (thyme, clove, rosemary, and tea tree) from Romanian production were studied in order to assess them as bioactive compounds for active food packaging applications. The chemical composition of the oils was determined with the Folin-Ciocâlteu method and gas chromatography coupled with mass spectrometry and flame ionization detectors, and it was found that they respect the AFNOR/ISO standard limits. The EOs were tested against three food spoilage fungi-, and -and three potential pathogenic food bacteria-, and -using the disc diffusion method. It was found that the EOs of thyme, clove, and tea tree can be used as antimicrobial agents against the tested fungi and bacteria, thyme having the highest inhibitory effect. Concerning antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) methods, it has been established that the clove oil exhibits the highest activity because of its high phenolic content. Promising results were obtained by their incorporation into chitosan emulsions and films, which show potential for food packaging. Therefore, these essential oils could be suitable alternatives to chemical additives, satisfying the consumer demand for naturally preserved food products ensuring its safety.

摘要

对罗马尼亚产的四种商用精油（百里香、丁香、迷迭香和茶树精油）的抗真菌、抗菌和抗氧化活性进行了研究，以评估它们作为活性食品包装应用中的生物活性化合物的潜力。采用福林-西奥尔特法、气相色谱-质谱联用和火焰离子化检测器测定了这些精油的化学成分，并发现它们符合法国标准化协会/国际标准化组织的标准限值。使用纸片扩散法，对三种食品腐败真菌（ 、 和 ）以及三种潜在致病性食品细菌（ 、 和 ）进行了精油测试。结果发现，百里香、丁香和茶树精油可作为针对受试真菌和细菌的抗菌剂，其中百里香的抑制作用最强。关于通过2,2-二苯基-1-苦基肼基（DPPH）和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）法测定的抗氧化活性，已确定丁香油因其高酚含量而表现出最高活性。将它们掺入壳聚糖乳液和薄膜中取得了有前景的结果，这表明其在食品包装方面具有潜力。因此，这些精油可能是化学添加剂的合适替代品，满足消费者对天然保存食品及其安全性的需求。

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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/55dc/5344628/80c0f8a7cdb8/materials-10-00045-g007.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/55dc/5344628/3055203685c1/materials-10-00045-g012.jpg

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