Litsea Cubeba Essential Oil Research Articles

Inactivation of Salmonella using ultrasound in combination with Litsea cubeba essential oil nanoemulsion and its bactericidal application on cherry tomatoes

The presence of Salmonella in nature poses a significant and unacceptable threat to the human public health domain. In this study, the antibacterial effect and mechanism of ultrasound (US) combined with Litsea cubeba essential oil nanoemulsion (LEON) on Salmonella. LEON + US treatment has a significant bactericidal effect on Salmonella. Reactive oxygen species (ROS), malondialdehyde (MDA) detection, N-phenyl-l-naphthylamine (NPN) uptake and nucleic acid release assays showed that LEON + US exacerbated cell membrane lipid peroxidation and increased the permeability of the cell membrane. The results of field emission scanning electron microscopy (FESEM), transmission electron microscopy (TEM) showed that LEON + US treatment was able to alter cell morphology. It can be observed by flow cytometry (FCM) that LEON + US treatment can cause cell apoptosis. In addition, bacterial counts of cherry tomatoes treated with LEON (0.08 μL/mL) + US (345 W/cm2) for 9 min were reduced by 6.50 ± 0.20 log CFU/mL. This study demonstrates that LEON + US treatment can be an effective way to improve the safety of fruits and vegetables in the food industry.

Dietary Litsea cubeba essential oil supplementation improves growth performance and intestinal health of weaned piglets.

This paper was to determine the effects of dietary Litsea cubeba essential oil (LEO) supplementation on growth performance, immune function, antioxidant level, intestinal morphology and microbial composition in weaned piglets. One hundred and ninety-two piglets (Duroc×[Large White×Landrace]) with 6.85±0.22kg mean body weight weaned at 21d of age were randomly assigned to 4 treatment groups with 8 replicates and were fed with a basal diet (CON) or CON diet containing 100 (LLEO), 200 (MLEO) and 400 (HLEO) mg/kg LEO. The results revealed that HLEO supplementation (P<0.05) increased the average daily gain on d 28 compared with CON. MLEO and HLEO supplementation decreased (P<0.05) feed conversion ratio. LEO-containing diets had a lower (P<0.05) diarrhea rate. Supplementation with HLEO increased (P<0.05) total antioxidant capacity (T-AOC) both in the serum and liver. Meanwhile, the supplementation of MLEO and HLEO resulted in higher (P<0.05) glutathione peroxidase (GPx) activities both in serum and liver. Supplementation of HLEO increased (P<0.05) serum immunoglobulin A, immunoglobulin G and interleukin-10, whereas supplementation with MLEO and HLEO decreased (P<0.05) tumor necrosis factor-α. Villus height in the duodenum or jejunum was increased (P<0.05) in the HLEO group, and the villus height to crypt depth ratio in the jejunum was also improved (P<0.05) in the MLEO group. The addition of LEO increased (P<0.05) the richness and diversity of the microbial community in the cecum, which mainly increased the relative abundance of Oscillospiraceae _UCG-005, Faecalibacterium, Blautia and Coprococcus. Piglets supplemented with HLEO increased (P<0.05) the concentration of short chain fatty acids (SCFA), including acetic acid in the cecum and propionic acid in the colon. In conclusion, these findings indicated that LEO supplementation improved growth performance and intestinal health in weaned piglets.

Development of smoke flavour-antimicrobial packaging from coconut fibre using Litsea cubeba essential oil and wood smoke for dried fish preservation and reduction of PAH

Development of smoke flavour-antimicrobial packaging from coconut fibre using Litsea cubeba essential oil and wood smoke for dried fish preservation and reduction of PAH

Inhibition of Staphylococcus aureus biofilms by poly-L-aspartic acid nanoparticles loaded with Litsea cubeba essential oil

Staphylococcus aureus (S. aureus) biofilms contamination on various food-contacting surfaces is considered a significant threat in the field of food. Poly-L-aspartic acid (PASP) was proven to damage biofilm by affecting bacterial adhesion, metabolic activity, and extracellular polymeric substances in this study. Especially for eDNA, its generation was reduced by 49.4 %. After treatment with 5 mg/mL of PASP, the number of S. aureus in the biofilm at different growth stages decreased by 1.20–1.68 log CFU/mL. The nanoparticles prepared by PASP and hydroxypropyl trimethyl ammonium chloride chitosan were used to embed LC-EO (EO@PASP/HACCNPs). The results indicated that the particle size of the optimized nanoparticles was 209.84 nm with an encapsulation rate of 70.28 %. Compared to LC-EO alone, EO@PASP/HACCNPs had more significant permeation and dispersion effects on biofilms and possessed long-lasting anti-biofilm activity. For the biofilm grown for 72 h, the population of S. aureus in the EO@PASP/HACCNPs-treated biofilm was additionally reduced by 0.63 log CFU/mL compared with the LC-EO-treated group. EO@PASP/HACCNPs were also applied to different food-contacting materials. The lowest inhibition rate of EO@PASP/HACCNPs on S. aureus biofilm still reached 97.35 %. The sensory properties of the chicken breast were not affected by EO@PASP/HACCNPs.

Characterization, Thermal Stability and Antimicrobial Evaluation of the Inclusion Complex of Litsea cubeba Essential Oil in Large-Ring Cyclodextrins (CD9-CD22).

Food safety issues are becoming increasingly important as a result of contamination with foodborne pathogenic bacteria. Plant essential oil is a safe and non-toxic natural antibacterial agent that can be used to develop antimicrobial active packaging materials. However, most essential oils are volatile and require protection. In the present study, LCEO and LRCD were microencapsulated through coprecipitation. The complex was investigated using GC-MS, TGA, and FT-IR spectroscopy. According to the experimental results, it was found that LCEO entered the inner cavity of the LRCD molecule and formed a complex with LRCD. LCEO had a significant and broad-spectrum antimicrobial effect against all five microorganisms tested. At 50 °C, the microbial diameter of the essential oil and its microcapsules showed the least change, indicating that this essential oil has high antimicrobial activity. In research on microcapsule release, LRCD has proven to be a perfect wall material for controlling the delayed release of essential oil and extending the duration of antimicrobial activity. LRCD effectively extends antimicrobial duration by encasing LCEO, thus improving its heat stability and antimicrobial activity. The results presented here indicate that LCEO/LRCD microcapsules can be further utilized in the food packaging industry.

Effect of soy protein isolate nanoparticles loaded with litsea cubeba essential oil on performance of lentinan edible films

Environmental issues caused by plastic packaging materials have gotten increasingly severe, and substantial research has been conducted on environmentally friendly active packaging materials. In this study, the Litsea cubeba essential oil loaded soy protein isolate nanoparticles (LSNPs) with appropriate particle size, high storage stability and salt solution stability were fabricated. The LSNPs with the highest encapsulation efficiency of 81.76 % were added into the lentinan edible film. The microstructures of the films were observed by scanning electron microscopy. The physical properties of the films were measured. The results show that the lentinan film with LSNPs in the volume ratio of 4:1 (LF-4) had the highest elongation at break of 196 %, the lowest oxygen permeability of 12 meq/kg, and good tensile strength, water vapor barrier property, antibacterial property, oxidation resistance and thermal stability. The study suggested that LF-4 film could inhibit the growth of bacteria and delay the oxidation of lipid and protein on beef surface for 7 d.

Replacement of polyethylene oxide by peach gum to produce an active film using Litsea cubeba essential oil and its application in beef

This study evaluated the effects of adding various concentrations (0 %, 1 %, 2 %, and 3 %) of peach gum (PG) to films made from polyethylene oxide (PEO) combined with Litsea cubeba essential oil (LCEO) to be utilized as active packaging for food in the future. The findings showed that the film containing PG 2 % concentration had the best physic-mechanical properties. In films made with PG, the glass transition temperature was significantly improved. Combining PG and PEO resulted in films that were brighter in color, had lower WVP values, and had the lowest water activity. Furthermore, XRD demonstrated that PG additions were compatible with the film of PEO blended with LCEO. The PG films formulated with PG presented high antioxidant and antibacterial activity against Staphylococcus aureus and E. coli. Wrapping beef with P2G2 film led to maintaining its quality with suitable levels of pH, TBARS, and TVB-N. This also decreased the number of E. coli and S. aureus in beef throughout the storage period. The results indicate that adding PG to PEO films enhances their suitability for food preservation.

Antibacterial Activity and Possible Mechanism of Litsea cubeba Essential Oil Against Shigella sonnei and Its Application in Lettuce.

Shigella sonnei, the causative agents of bacillary dysentery, remains a significant threat to public health. Litsea cubeba essential oil (LC-EO), one of the natural essential oils, exhibited promising biological activities. In this study, the antibacterial effects and possible mechanisms of LC-EO on S. sonnei and its application in lettuce medium were investigated. The minimum inhibitory concentration (MIC) of LC-EO against S. sonnei ATCC 25931 and CMCC 51592 was 4 and 6 μL/mL, respectively. The LC-EO could inhibit the growth of S. sonnei, and decreased S. sonnei to undetectable levels with 4 μL/mL for 1 h in Luria-Bertani broth. The antibacterial mechanism indicated that after the treatment of LC-EO, the production of reactive oxygen species and the activity of superoxide dismutase were significantly elevated in S. sonnei cells, and eventually led to the lipid oxidation product, the malondialdehyde content that significantly increased. Moreover, LC-EO at 2 MIC could destroy 96.51% of bacterial cell membrane integrity, and made S. sonnei cells to appear wrinkled with a rough surface, so that the intracellular adenosine triphosphate leakage was about 0.352-0.030 μmol/L. Finally, the results of application evaluation indicated that the addition of LC-EO at 4 μL/mL in lettuce leaves and 6 μL/mL in lettuce juice could decrease the number of S. sonnei to undetectable levels without remarkable influence on the lettuce leaf sensory quality. In summary, LC-EO exerted strong antibacterial activity and has the potential to control S. sonnei in food industry.

Comparative investigation of key aroma terpenoids of Litsea cubeba essential oil by sensory, chromatographic, spectral and molecular studies

Litsea cubeba essential oil (LcEO) is a natural product extracted form L. cueba fruits. LcEO is widely used for flavoring in Chinese cooking and provides diverse aromas from different chemotypes, but their characteristic flavor and odorants determining the usage remain unknown. In this study, LcEOs were extracted from three chemotypes L. cubeba fruits by hydrodistillation for 4 h, the liquid to material ratio is 20:1 (mL·g−1) and comprehensively investigated at the sensorial, spectral and molecular levels. Twenty-seven crucial odorants in the LcEOs were quantified using gas chromatography-olfactometry/mass spectrometry (GC-O/MS), and ten odorants with odor activity value (OAV) > 1 were further confirmed, particularly geranial (57917.84), neral (41932.79), β-pinene (4041.23), β-myrcene (1936.86), citronellal (2215.11), terpinen-4-ol (233.97) and 1,8-cineole (7573.95) were identified as the potential odor-active markers. The aroma-spectral/gene expression network elucidated the aroma variation by determining the differential expression pattern of the terpene synthase (TPS) gene LcTPS22. And spectrum bands at 1635 nm, 1902 nm, 2125 nm, 2220 nm and 2250 nm contributed to the variation in the LcEOs. Comparative investigation of the characteristic flavor of LcEOs will significantly expand our knowledge of L. cubeba aroma, provide new insights into LcEO utilization and improve the direct breeding of L. cubeba.

Inhibition of Cronobacter sakazakii by Litsea cubeba Essential Oil and the Antibacterial Mechanism

Litsea cubeba essential oil (LC-EO) has anti-insecticidal, antioxidant, and anticancer proper-ties; however, its antimicrobial activity toward Cronobacter sakazakii has not yet been researched extensively. The objective of this study was to investigate the antimicrobial and antibiofilm effects of LC-EO toward C. sakazakii, along with the underlying mechanisms. The minimum inhibitory concentrations of LC-EO toward eight different C. sakazakii strains ranged from 1.5 to 4.0 μL/mL, and LC-EO exposure showed a longer lag phase and lower specific growth compared to untreated bacteria. LC-EO increased reactive oxygen species production, decreased the integrity of the cell membrane, caused cell membrane depolarization, and decreased the ATP concentration in the cell, showing that LC-EO caused cellular damage associated with membrane permeability. LC-EO induced morphological changes in the cells. LC-EO inhibited C. sakazakii in reconstituted infant milk formula at 50 °C, and showed effective inactivation of C. sakazakii biofilms on stainless steel surfaces. Confocal laser scanning and attenuated total reflection-Fourier-transform infrared spectrometry indicated that the biofilms were disrupted by LC-EO. These findings suggest a potential for applying LC-EO in the prevention and control of C. sakazakii in the dairy industry as a natural antimicrobial and antibiofilm agent.

Inhibitory effect of calcium phosphate-coated high-affinity liposomes on Staphylococcus aureus and its biofilms

The contamination of Staphylococcus aureus (S. aureus) and its biofilm poses a serious challenge to food safety. In this study, a high-affinity liposome coated with calcium phosphate was developed to provide a novel strategy for antibacterial packaging. Litsea cubeba essential oil (LC-EO)-loaded liposomes with various anionic surfactants including sodium deoxycholate (SDC), sodium dodecyl sulfate (SDS), and sodium dodecyl benzene sulfonate (SDBS) were first synthesized using a film-ultrasonic dispersion method, then an attempt was made to coat calcium phosphate (CaP) shell layers on the surface of different anionic liposomes using a sequential deposition method. Anionic liposomes synthesized with the addition of SDBS (SDBS/EO-Ls) were found to be effective precursors for the successful capping of CaP shells. The SDBS/EO-Ls coated with CaP shells (CaP/SDBS/EO-Ls) were then characterized, including physicochemical properties, stability, and antibacterial and anti-biofilm activities. Results showed that the particle size of SDBS/EO-Ls can be increased by about 40 nm after being coated with a CaP shell, and the Zeta potential value can be decreased by about 25 mV. At the same time, the CaP coating helped to prevent the leakage of essential oils during storage. The prepared CaP/SDBS/EO-Ls had a better inhibitory effect against S. aureus and biofilm due to their high affinity. Even when CaP/SDBS/EO-Ls were applied in two different food systems (smoked bean curd and beef), they still had a long-lasting antibacterial effect. The CaP/SDBS/EO-Ls developed in this study could be used to develop a novel antimicrobial packaging additive.

Preparation, characterization, and antifungal property of the inclusion complex of Litsea cubeba essential oil/hydroxypropyl-β-cyclodextrin and its application in preservation of Shatang mandarin.

To explore the potential application of plant essential oil in the postharvest preservation of fruits, the inclusion complex (IC) of Litsea cubeba essential oil (LCEO) with hydroxypropyl-β-cyclodextrin (HPβCD), prepared by the saturated aqueous solution method, was studied. LCEO/HPβCD-IC was characterized by fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM), particle size distribution, and thermogravimetric-differential scanning calorimetry (TG-DSC) analysis. The formation of LCEO/HPβCD-IC was confirmed, and the volume average particle diameter was 24.376µm. Due to the inclusion of HPβCD, the volatility of LCEO was significantly reduced and the thermal stability was significantly improved. In addition, the antifungal activities of the LCEO ICs were compared, and LCEO/HPβCD-IC was more effective against the citrus postharvest pathogens (P. italicum and G. citri-aurantii). The effects of the LCEO ICs on the postharvest quality of Shatang mandarin were studied. Compared with the control group (CK) and LCEO/βCD-IC group, the LCEO/HPβCD-IC group showed a significant delay in the decrease of good fruit rate, hardness, total soluble solids (TSSs), and Vitamin C (Vc) content, with a lower weight loss rate of Shatang mandarin. Therefore, LCEO/HPβCD-IC is expected to be used as a green preservative for the storage and preservation of citrus fruits. PRACTICAL APPLICATION: In this study, LCEO was encapsulated in HPβCD by the saturated aqueous solution method and the prepared inclusion complex was characterized. The effects of LCEO/HPβCD-IC and LCEO/βCD-IC on postharvest preservation of Shatang mandarin were compared. This work offers valuable insights into the postharvest preservation of citrus fruit by essential oil inclusion complexes.

Enhancing the properties of Litsea cubeba essential oil/peach gum/polyethylene oxide nanofibers packaging by ultrasonication

This study aimed to enhance the properties of Litsea cubeba essential oil fibers by sonicating the fiber-forming solutions (at 0, 30, 60, and 90 W for 20 min) that were formed using polyethylene oxide and peach gum (as a natural polymer used for the first time to produce the fibers). The sonication decreased the droplet size, the polydispersity index, and the shear viscosity. It also increased the zeta potential and the electrical conductivity. Similarly, sonication improved the properties of the fibers by decreasing the thickness, the tensile strength, the fiber diameter, and the oil release, also increasing the elongation at break, thermal stability, antimicrobial activity, and antioxidant activity. The nanofiber reduced the numbers of S. aureus and E. coli in chicken over the storage time while maintaining acceptable levels of pH, TVB-N, and TBARS. The results indicate the potential of enhancing fiber properties by ultrasonication for food packaging applications.

Microbiological Quality of Deer Meat Treated with Essential Oil Litsea cubeba.

Simple SummaryConsumers are increasingly turning to healthier and less environmentally harmful diet alternatives. Game is an ideal food from this point of view because it represents meat with a high protein content, low fat content, a favourable composition of fatty acids and minerals. Various types of packaging are often used to extend the shelf life of meats. Packaging can be combined with natural antimicrobials, such as various plant extracts and essential oils, for better effectiveness. Little is known about the microbial quality and preservation of deer meat. In the present study, deer meat was treated with essential oil from Litsea cubeba 0.5 and 1.0% concentration in rapeseed oil combined with aerobic and vacuum packaging. The meat was evaluated for microbiological quality (counts and microbiota identification) for 20 days under refrigerated storage. Our result show that Litsea cubeba essential oil is an effective natural agent against deer meat spoilage bacteria.The present study aimed to evaluate deer meat microbiological quality when treated with essential oil (EO) from Litsea cubeba (dissolved in rapeseed oil at concentrations 0.5 and 1%), in combination with vacuum packaging during 20 days of storage of meat at 4 °C. Total viable counts (TVC), coliforms bacteria (CB), lactic acid bacteria (LAB) and Pseudomonas spp. were analysed at day 0, 1, 5, 10, 15 and 20. MALDI-TOF MS Biotyper technology was applied to identify microorganisms isolated from meat. The highest number of TVC at the end of the experiment was 5.50 log CFU/g in the aerobically packaged control group and the lowest number of TVC was 5.17 log CFU/g in the samples treated with 1.0% Litsea cubeba EO. CB were not detected in the samples treated with 1.0% Litsea cubeba EO during the entire storage period. Bacteria of the genus Pseudomonas were detected only in the aerobically and vacuum packaged control group. The highest number of LAB was 2.06 log CFU/g in the aerobic control group, and the lowest number of LAB was 2.01 log CFU/g in the samples treated with 1.0% Litsea cubeba EO on day 20. The most frequently isolated bacteria from deer meat were Pseudomonas ludensis, Pseudomonas corrugata, Pseudomonas fragi, Bacillus cereus, Staphylococcus epidermidis and Sphingomonas leidyi.

Bio-responsive composite liposomes against Campylobacter jejuni in vitro and its application in chicken preservation

The infection of Campylobacter jejuni (C. jejuni) in food can cause huge economic and health costs, and liposomes based on biological switch is a promising antibacterial strategy. In this study, a bio-responsive composite liposome was designed with silk fibroin and L-fucose (FLPs) based on the chemotaxis and protease of C. jejuni, and Litsea cubeba essential oil as antibacterial agent. The oil encapsulation and protein mosaic rates of the composite liposome were 70.6 ± 0.5% and 47.9 ± 1.0%, respectively. The in vitro release experiment verified that the release rates of essential oil from the liposome exceeded 95% at 5 days. Furthermore, FLPs possessed excellent antibacterial activity, the inhibition zone was 23.5 mm and 20% (v/v) of the composite liposomes could inactivate 99% C. jejuni. Moreover, laser scanning confocal microscopy and scanning electron microscopy images confirmed the antimicrobial activity of FLPs was better than that of other liposomes, and it could attach to bacteria well. Sprayed liposomes revealed sustained ability of retarding bacterial reproduction within 5 days with the refrigerated chicken meat inoculated with C. jejuni, and had no impact on the color and texture of the food. Hence, the bio-responsive composite liposome has a promising application in inhibiting C. jejuni growth in food. Industrial relevanceIn this study, the composite liposome with high encapsulation efficiency shows significant and sustained antibacterial activity, and has no negative effects on the color and texture of chicken meat. The findings of this study will facilitate the development and application of liposomes as active antimicrobial packaging in food industry.

Effects of Litsea cubeba Essential Oil Incorporated into Denture Soft Lining Materials.

The antimicrobial properties, cell cytotoxicity and surface hardness of soft lining materials (GC soft liner, Viscogel and Coe comfort) incorporated with various concentrations of Litsea cubeba essential oil (LCEO) were evaluated. The minimum inhibitory concentrations of LCEO against Candida albicans and Streptococcus mutans were 1.25% v/v and 10% v/v, respectively. However, when LCEO was incorporated into the three soft lining materials (GC soft liner, Viscogel and Coe comfort), 10% v/v and 30% v/v of LCEO could inhibit the growth of C. albicans and S. mutans, respectively. The extracts of soft lining materials with 10% and 30% v/v LCEO, 2% chlorhexidine, 30% v/v nystatin and no additive were used for cytotoxicity tests on a human gingival fibroblast cell line. There was no significant difference in cell viability in all groups with additives compared to the no additive group (p > 0.05). Surface hardness increased significantly between 2 h and 7 day incubation times in all groups, including the controls (p < 0.05). A higher LCEO concentration had a dose-dependent effect on the surface hardness of all soft lining materials (p < 0.05). However, the surface hardness of materials with additive remained in accordance with ISO 10139-1. LCEO could be used as a natural product against oral pathogens, without having a negative impact on soft lining materials.

Synergistic antibacterial mechanism of different essential oils and their effect on quality attributes of ready-to-eat pakchoi (Brassica campestris L. ssp. chinensis)

The mixture of garlic essential oil (GEO), ginger essential oil (GIEO) and litsea cubeba essential oil (LCEO) was prepared and its effect on the antibacterial activity of E. coli, S. aureus and P. aeruginosa, as well as properties of ready-to-eat pakchoi during storage were assessed. GEO, GIEO or LCEO treatment significantly enhanced the accumulation of reactive oxygen species (ROS) levels, resulting in disruption of the permeability of cell membrane, the leakage of cytoplasmic contents, and the alteration of the secondary structure of bacterial proteins. Meanwhile, GEO, GIEO or LCEO treatment repressed the key enzyme in tricarboxylic acid (TCA) and Hexose monophosphate pathway (HMP) cycle of E. coli, S. aureus and P. aeruginosa. Essential oil treatments (p < 0.05) could significantly prolong the shelf life of pakchoi, total bacterial count (TBC) values and chlorophyll content of GEO/GIEO/LCEO sample were 3.47 log cfu/g and 0.82 mg/g, respectively, after storage for 7 days. E. coli, S. aureus and P. aeruginosa counts in GEO/GIEO/LCEO samples decreased by 56.76 %, 70.10 %, 73.95 % compared to CK (no essential oil) samples. The comprehensive results from the sensory (flavor and color) and microbial analysis (especially TBC) showed that GEO/GIEO/LCEO could extend the shelf life of ready-to-eat pakchoi from 4 d to 7 d. As compared with GEO, GIEO or LCEO individually, the combination of GEO, GIEO and LCEO exhibited synergistic effect and more pronouncedly antibacterial activity to improve quality of ready-to-eat pakchoi.

Dual stabilization of Pickering emulsion with epigallocatechin gallate loaded mesoporous silica nanoparticles

Oxidation in food emulsions remains challenging to keep food quality and shelf-life. In this paper, a dual stabilization to both oil phase and antioxidant in Pickering emulsion is presented. Mesoporous silica nanospheres (MSN) were prepared to incorporate epigallocatechin gallate (EGCG), a typical plant-based antioxidant. EGCG loaded MSN were used to emulsify Litsea cubeba essential oil, a model oil, with olfactory investigation of the chemical stability. The emulsions improved the physical and chemical stabilization. The emulsions were uniformly stable with various parameters with one-month observation. Olfactory evaluation and GC–MS-O investigation reveal that the odors and odorous compounds of essential oil were well preserved in Pickering emulsions and much better than those in conventional emulsion with Tween 80. EGCG loaded MSN Pickering emulsion efficiently protect essential oil from oxidation. EGCG was also well retained in Pickering emulsion. This strategy could inspire new designs for food functional Pickering emulsions with efficient protective effect.

Role of Litsea cubeba Essential Oil in Agricultural Products Safety: Antioxidant and Antimicrobial Applications.

The essential oil from Litsea cubeba (LCEO) has good antioxidant, antimicrobial, anti-insect properties, which gives it the potential for use as a natural additive to food resources and food products in order to prevent spoilage and extend shelf life. In this study the biological activity related to food preservation was observed. The main volatile organic compounds were geranial (39.4%), neral (29.5%), and limonene (14.3%). Antioxidant activity was 30.9%, which was equal to 167.94 µg of Trolox per mL of sample. Antimicrobial activity showed the strongest inhibition against Serratia marcescens by disk diffusion method and minimum inhibitory concentrations MIC 50 and MIC 90 were the lowest for Micrococcus luteus with values 1.46 and 3.52 µL/mL, respectively. Antimicrobial activity of the LCEO vapor phase showed strong inhibition of microorganisms on apples, pears, potatoes, and kohlrabies. Over 50% of gram-positive and gram-negative bacteria and yeasts were inhibited by a concentration of 500 µL/mL. The inhibition of microorganisms was concentration dependent. Anti-insect activity was also strong, with 100% lethality of Pyrrhocoris apterus at a concentration of 25%. These results suggest that LCEO could be potentially used as a food preservative.

Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation

Salmon is prone to be contaminated by Vibrio parahaemolyticus (V. parahaemolyticus), leading to the deterioration of salmon quality and the occurrence of food-borne diseases. In this study, we aimed to develop a novel xanthan-gum-based edible coating embedded with nano-encapsulated Litsea cubeba essential oil (LC-EO) for salmon preservation at 4 °C. First, the results of the growth curves and scanning electron microscopy (SEM) showed that LC-EO displayed potent antibacterial activity against V. parahaemolyticus; the optimal concentration of LC-EO in the liposomes was 5 mg/mL, and the maximal encapsulation efficiency (EE) was 37.8%. The particle size, polydispersity coefficient (PDI), and zeta potential of the liposomes were 168.10 nm, 0.250, and −32.14 mV, respectively. The rheological test results of xanthan-gum-based edible coatings incorporating liposomes showed that the prepared coating was suitable for applying on food surfaces. The results in the challenge test at 4 °C demonstrated that the treatment of 1:3 (liposome: xanthan gum, v/v) coating performed the best preservative properties, the coating treatment delayed the oxidation of salmon, and controlled the growth of V. parahaemolyticus. These findings suggest that the coatings formulated in this study could be used as a promising approach to control V. parahaemolyticus contamination and maintain salmon quality.