Synthetic Food Preservatives Research Articles

Licorice-garlic-fennel essential oils composite nanoparticles as natural food preservatives

Natural bioactive compounds, such as essential oils, with antimicrobial or antioxidant activity, have received considerable attention recently, especially with rising concerns on the safety of synthetic food preservatives. However, due to their low water solubility and structural stability, their incorporation into water-based food formulations are limited, as is the other lipophilic functional compounds. Moreover, in order to investigate the possible synergistic effects of the most combinations of the essential oils, the aim of this study was to prepare water-dispersible licorice-garlic-fennel essential oil nanoparticles using nanoemulsion systems through a low-energy self-emulsifying technique. The effects of essential oil proportions in the oil phase on nanoemulsion characteristics were also evaluated using a simplex-centroid mixture design, and various empirical models were developed to predict changes in the obtained nanoemulsion characteristics. Finally, multi-goal optimization was applied to obtain the most desired composite nanoemulsions with the least mean particle size, polydispersity index, turbidity, and the greatest antioxidant and bactericidal activity. Based on this optimization analysis, the most desired product was obtained using 39% licorice, 40% garlic, and 21% fennel essential oil as oil phase. The results also confirmed the synergistic effects of selected essential oils towards one another, which the nanoemulsions with two- and three- components oil phase exhibiting higher antibacterial and antioxidant activity than those with a single-component oil phase. The prepared nanoparticles had reasonable physical stability at 5 ± 1 °C during 40 days of storage.

Nanoliposomal thyme (Thymus vulgaris) essential oil: Effects of formulation parameters.

Essential oils with antimicrobial or antioxidant activities have received extensive attention among customers, manufacturers, and food scientists, especially with rising worries about the safety of synthetic food preservatives. However, like other functional lipid compounds their incorporation into aqueous systems is challenging, due to their less water solubility. Furthermore, their susceptibility to light, moisture, heat, and oxygen origins their less chemical and structural stabilities. Consequently, the present research was aimed to encapsulate the thyme essential oil into nanoliposomes, using a thin layer hydration-sonication technique, which can be a proficient solution for revealed problems. The effects of phospholipid and stabilizing agents' concentrations, namely, lecithin, cholesterol, and glycerol, as main formulation parameters were investigated on characteristics of gained nanoliposomes, using a response surface method. Various empirical models were also developed to predict product characteristics by changing the formulation parameters. According to the numerical multiple optimizations, the best thyme oil nanoliposomes can be gained using equal concentrations of all three components as 1% with a mean particle size of 189.6 nm, PDI of 0.3487, the net zeta-potential of 42.48 mV, and DPPH radical scavenging of 12.72%. The prepared nanoliposomes had acceptable physical but limited chemical stabilities. The antibacterial action of manufactured essential oil nanoliposomes against both Gram-negative Escherichia coli and Gram-positive Staphylococcus aureus has made them efficient candidates as natural food preservatives.

Towards the Enhancement of Essential Oil Components' Antimicrobial Activity Using New Zein Protein-Gated Mesoporous Silica Microdevices.

The development of new food preservatives is essential to prevent foodborne outbreaks or food spoilage due to microbial growth, enzymatic activity or oxidation. Furthermore, new compounds that substitute the commonly used synthetic food preservatives are needed to stifle the rising problem of microbial resistance. In this scenario, we report herein, as far as we know, for the first time the use of the zein protein as a gating moiety and its application for the controlled release of essential oil components (EOCs). The design of microdevices consist of mesoporous silica particles loaded with essential oils components (thymol, carvacrol and cinnamaldehyde) and functionalized with the zein (prolamin) protein found in corn as a molecular gate. The zein protein grafted on the synthesized microdevices is degraded by the proteolytic action of bacterial enzymatic secretions with the consequent release of the loaded essential oil components efficiently inhibiting bacterial growth. The results allow us to conclude that the new microdevice presented here loaded with the essential oil component cinnamaldehyde improved the antimicrobial properties of the free compound by decreasing volatility and increasing local concentration.

Broad‐spectrum antimicrobial efficacy of Pediococcus acidilactici LAB001 against food spoilage and toxigenic bacteria and fungi

The present study aims to explore the dual broad-spectrum antibacterial and antifungal potentials of Pediococcus acidilactici LAB001 (GenBank Ac. No.: FJ457014) against some food spoilage bacteria and fungi. The strain produced the highest amount of bacteriocin in a low-cost TGE + Tween 80 + Buffer medium within 24 hr fermentation at 30°C. The bacteriocin causes lethality to spoilage bacteria with the loss of essential solute like K+. The sublethal injury by EDTA-bacteriocin (20 mM EDTA with 2,000 AU/ml) treatment for 1 hr caused resistant Pseudomonas aeruginosa and Salmonella typhimurium MTCC98 strains to bacteriocin sensitive strains. The strain also had broad-spectrum inhibitory efficacy against the food spoilage and toxigenic fungal pathogens of fresh and processed foods. Therefore, selective characterization and mass-scale production of these antimicrobial compounds could substitute conventional synthetic food preservatives in many fresh and fermented food products to extend their shelf life. Practical applications The use of lactic acid bacteria for food fermentation and preservation has a long-standing scientific validation. However, their uses greatly rely on the degree of fermenting and preservation aptitudes of the strains. This needs to search and explore new strains of LAB for these beneficial attributes. Pediococcus spp. are such an important group of LAB species that have multifaceted uses in food and feed fermentation and industrial exploitation. The present study reports on the dual broad-spectrum efficacy of P. acidilactici LAB001 (GenBank Ac. No.: FJ457014) against the food spoilage and toxigenic bacterial and fungal strains through bacteriocin and antifungal compound production. The large-scale production and application of the antimicrobial compounds from this strain can be used in food and feed preservation.

Sophorolipid Butyl Ester: An Antimicrobial Stabilizer of Essential Oil-Based Emulsions and Interactions with Chitosan and γ-Poly(glutamic acid).

The life-threatening side effects of synthetic food preservatives have brought about an increased demand for safe and bio-based antimicrobials. Sophorolipid (SL) esters, which are naturally derived and have the potential to both stabilize oil/water (o/w) emulsions and provide potent antimicrobial activity, are promising candidates. The interactions of SL-butyl ester (SLBE) with different oil (oregano/olive oil) mixtures and biopolymers [γ-poly(glutamic acid) (γ-PGA) and chitosan (CH)] introduced in the aqueous phase was investigated. The mean emulsion droplet size as a function of olive oil content in the oregano oil phase (total oil phase of 5 wt %) with 0.5 wt % SLBE reaches a minimum (810 nm) at 20% olive oil. SLBE stabilizes o/w emulsions over 30 days with oil concentrations at least 10 times that of the surfactant. For emulsions containing biopolymers, ζ-potential values across γ-PGA concentrations (0-2 wt %) changed little (6.8-8.4 mV), indicating that anionic γ-PGA is not adsorbed onto the SLBE-stabilized oil/buffer interface. At 0.5 wt % γ-PGA, the emulsions separate into an oil-enriched upper phase and a lower transparent γ-PGA-rich phase due to depletion flocculation. In contrast, CH is a highly effective emulsion stabilizer with apparent favorable interactions with SLBE. Incorporation of CH (0-2 wt %) in SLBE-stabilized oregano/olive oil (4:1 w/w) emulsions leads to highly positive ζ-potential values (40.7-52.3 mV), indicating that CH is adsorbed onto the SLBE-stabilized oil/buffer interface. An increase in the CH concentration from 0.1 to 2 wt % leads to a regular decrease in creaming and oil separation due to enhanced electrostatic/steric repulsion that further stabilize emulsions. These promising results will be used as a platform for developing antimicrobial films/coatings for wound-healing and food preservation.

Encapsulated Limonene: A Pleasant Lemon-Like Aroma with Promising Application in the Agri-Food Industry. A Review.

Limonene, mainly found as a major component in Citrus spp., has been proven to possess a valuable potential as sustainable replacement to synthetic pesticides and food preservatives. This review intends to give a clear overview of the principal emerging applications of limonene in the agri-food industry as antimicrobial, herbicidal and antioxidant agent. To successfully use limonene in a greener agri-food industry, its preservation had become a top concern for manufacturers. In order to elucidate the most efficient and sustainable manner to encapsulate limonene, the different techniques and materials tested up to the present are also reviewed. In general, encapsulation conserves and protects limonene from outside aggressions, but also allows its controlled release as well as enhances its low water solubility, which can be critical for the discussed applications. Other parameters such as scalability, low cost and availability of equipment will need to be taken into account. Further efforts would likely be oriented to the elucidation of encapsulating sustainable systems obtained by cost-efficient elaboration processes, which can deliver effective concentrations of limonene without affecting crops and food products.

Encapsulation of Zataria multiflora Essential Oil in Saccharomyces cerevisiae: Sensory Evaluation and Antibacterial Activity in Commercial Soup

Nowadays rising consumer concern on the safety of synthetic chemical food preservatives is a reason for finding natural new antimicrobial agents, especially among the components of medicinal plants such as Essential Oils (EOs). However, most EOs are sensitive to oxygen, light, and temperature and can be easily degraded. Some EOs have strong taste, flavor, and affect the organoleptic characteristics of foods. Encapsulation can control these unpleasant characteristics. Using yeast cells as encapsulating agents and delivery systems for active ingredients has been widely investigated. Encapsulation in yeast cells has a wide range of advantages such as processes simplicity, commercial availability, low cost-high volume process, and needless of toxic solvents. In this study, the antibacterial activity of free and encapsulated Zataria multiflora Bioss. Essential Oil (ZEO) in Saccharomyces cerevisiae against Escherichia coli O157:H7 and Listeria monocytogenes as important foodborne pathogens were evaluated. The sensory evaluation of both forms of ZEO in a food model was also done. ZEO was successfully encapsulated into S. cerevisiae cells. Carvacrol and thymol contents in loaded yeasts were determined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of free and loaded ZEO were studied against Escherichia coli O157:H7 and Listeria monocytogenes; their antibacterial effects in the commercial chicken soup was investigated, and their sensory attributes in the commercial soup were evaluated as well. Our results showed significant decreases in the MIC and MBC values of ZEO in culture media after encapsulation; however, the antibacterial activity of ZEO in commercial chicken soup showed no significant differences after encapsulation (P>0.05). ZEO encapsulation improves its sensory score and hence, decreases its organoleptic effects in food (P<0.01). Considering acceptable sensorial scores of loaded ZEO in yeast cells, this method can practically be applied in food systems as natural biopreservation.

Zeytin Yaprağı Ekstraktı ve Oleuropeinin Antioksidan, Antimikrobiyal Aktivitesi, Gıdalarda Kullanım Olanakları

Zeytin ağacı yetiştiriciliği ve zeytin işleme endüstrisinin yan ürünlerinden biri olan zeytin yaprağı yüzyıllar boyunca geleneksel halk hekimliğinde kullanılmıştır. Son yıllarda yapılan çalışmalarda ise zeytin yaprağının birçok biyoaktiviteye sahip olduğu belirlenmiş ve bu etkiler içeriğinde bulunan yüksek fenolik bileşik miktarı ile ilişkilendirilmiştir. Zeytin yaprağında bulunan en baskın fenolik bileşik elenolik asit ve 3,4-dihidroksifeniletanolün heterozidik esteri olan oleuropeindir. Bundan dolayı, zeytin yaprağından katma değeri yüksek bileşiklerin ekstrakte edilmesine yönelik bazı çalışmalar gerçekleştirilmiş ve elde edilen ham fenolik ekstrakt ve oleuropeinin antioksidan ve antimikrobiyal aktiviteleri incelenmiştir. Ayrıca sentetik gıda koruyucularının yan etkisi ve toksisitesine karşı şüphelerin artmasından dolayı zeytin yaprağı ekstraktı ve oleuropeinin gıda sanayiinde kullanım olanaklarının arttırılmasına yönelik bazı çalışmalarda gerçekleştirilmiştir. Bu derlemede, zeytin yaprağı fenolik bileşikleri ve zeytin yaprağından fenolik bileşik ekstraksiyonu, zeytin yaprağı ekstraktı ve oleuropeinin antioksidan kapasitesi, antimikrobiyal aktivitesi ile gıdalarda kullanım olanaklarının incelenmesi amaçlanmıştır.

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms.

Phenolic compounds and extracts with bioactive properties can be obtained from many kinds of plant materials. These natural substances have gained attention in the food research as possible growth inhibitors of foodborne pathogenic and spoilage bacteria. Many phenolic-enriched plant extracts and individual phenolics have promising anti-quorum sensing potential as well and can suppress the biofilm formation and toxin production of food-related pathogens. Various studies have shown that plant phenolics can substitute or support the activity of synthetic food preservatives and disinfectants, which, by the way, can provoke serious concerns in consumers. In this review, we will provide a brief insight into the bioactive properties, i.e., the antimicrobial, anti-quorum sensing, anti-biofilm and anti-enterotoxin activities, of plant phenolic extracts and compounds, with special attention to pathogen microorganisms that have food relation. Carbohydrase aided applications to improve the antimicrobial properties of phenolic extracts are also discussed.

Elucidating the Genotoxicity of Synthetic Food Preservatives with the SOS Chromotest

The increased use of synthetic food preservatives makes it imperative to screen for their potential health risks. This project aimed to delineate the genotoxic potential and effects of commonly used synthetic food preservatives, specifically sodium nitrite, potassium sulfate, and hydrogen peroxide. We employed a colorimetric assay designed to test the induction of the DNA damage response using beta-galactosidase (β-gal) as a reporter. Evidence suggests these food preservatives may be genotoxic due to their ability to impair normal cellular pathways. We hypothesized that sodium nitrite would be the most genotoxic because nitrites are precursors to N-nitrosamines, a class of compounds that are carcinogenic byproducts of metabolism. Potassium sulfate and hydrogen peroxide were also initially hypothesized to be genotoxic. Two-fold serial dilutions were performed, and blue color formation was analyzed qualitatively and quantitatively to assess genotoxicity levels. The hypotheses were partially supported as all synthetic food preservatives demonstrated some degree of genotoxicity before and after metabolic activation; potassium sulfate was shown to be the most genotoxic. The inclusion of mammalian hepatic enzymes permitted for better correlation to humans, as results provided insight on the genotoxicity of food preservatives after normal metabolic function. These findings can inform future toxicology research to potentially prevent genetic damage and carcinogenesis.

ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF ACHILLEA MILLEFOLIUM ESSENTIAL OIL DURING SHELF LIFE OF MAYONNAISE

The importance of food-borne disease and consumer demands for avoiding synthetic food preservatives shifted the research interest to natural food preservatives such as essential oils which have antimicrobial activity. Also, spoilage of foods by fungi is a major problem, especially in developing countries. The aim of this study was to evaluate the efficiency of Achillea millefolium essential oil as natural food preservative in high fat and low fat mayonnaise kept at 4°C for 6 months. Mayonnaise samples were divided into four experimental treatments, namely: EO (essential oil in concentrations of 0.45-7.2 mg/ml), BS (sodium benzoate and potassium sorbate in concentration of 0.75 mg/ml), Cmo (control: no preservative with added microorganisms) and C (control: no preservative and no added microorganisms). The results showed that of essential oil of Achillea millefolium had influence against all of the tested microorganisms in mayonnaise and all of the pathogens and fungi did not grow in mayonnaise, whereas in the control samples all of the microorganisms grew. The maximum cell counts of bacteria and fungus in low fat mayonnaise were approximately lower than the high fat mayonnaise or resistance to inactivation of microorganisms appeared to be greater in high fat mayonnaise than in low fat mayonnaise (p&lt; 0.05). Also, BS samples exhibited antimicrobial properties against tested species during storage. In conclusion the essential oil of Achillea millefolium would lead to control food pathogenic organisms and food spoilage organisms and therefore, it can be used as natural preservative in food industry such as mayonnaise.

Distribution and antimicrobial activity of lactic acid bacteria from raw camel milk.

Consumer demand for natural pathogen-control agents for substitution of synthetic food preservatives and traditional antibiotics is increasing. This study aimed to reveal the distribution of lactic acid bacteria (LAB) in raw camel milk and to characterize their antimicrobial traits. The genetic identification by 16S rRNA sequencing of 58 LAB isolates showed the predominance of Enterococcus (24.2%), Lactococcus (22.4%) and Pediococcus (20.7%) genera in raw camel milk. These genera exhibited inhibitory activity against a broad spectrum of Gram-positive and Gram-negative bacteria including multidrug-resistant Salmonella. Among these LAB, two isolates—identified as Pediococcus pentosaceus CM16 and Lactobacillus brevis CM22—were selected for their strong bacteriocinogenic anti-listerial activity estimated at 1600 and 800 AU/mL, respectively. The bacteriocins produced were partially purified by ammonium sulphate precipitation and gel filtration and then biochemically characterized. The proteinaceous nature of bacteriocins was confirmed by the susceptibility to enzymes. These bacteriocins showed significant technological characteristics such as heat-resistance, and stability over a wide range of pH (2.0–10.0). In conclusion, these results indicated that Pediococcus pentosaceus CM16 and Lactobacillus brevis CM22 could be useful as potential probiotics. Moreover, their partially purified bacteriocins may play an important role as food preservatives and feed additives. To our knowledge, this is the first report describing the distribution of LAB population in raw camel milk and the characterization of their bacteriocins from the Arabian Peninsula of western Asia.

Oregano (Origanum vulgare) extract for food preservation and improvement in gastrointestinal health.

The Mediterranean diet has long been known to provide a variety of health benefits such as cardiovascular protection, cancer prevention, and lowering gastrointestinal inflammation. Oregano (Origanum vulgare) is an herb prominent in the Mediterranean diet, and has been shown to possess several bioactive properties including anti-oxidant, anti-microbial, anti-inflammatory, and analgesic properties. The anti-oxidant and anti-microbial properties of oregano also make it a strong candidate as a natural food preservative. Because of the recent public concern with synthetic food preservatives, natural alternatives are increasingly being evaluated for effective food preservation. Oregano extract (OE) and essential oil (OEO) are two such agents that have shown promise as natural food preservatives. Additionally, oregano is being evaluated for its positive effect on gastrointestinal health, suggesting an additional benefit of food preservation with oregano. This review will describe in vitro studies related to the anti-microbial and anti-oxidant properties of oregano along with food preservation studies with oregano in various model food matrices. The major phytochemical content reported for OE and OEO will also be outlined to highlight the importance of characterizing the extract that is used, since the extraction process can have a significant effect on the phytochemicals therein. Finally, in vivo studies that investigate the gastrointestinal health benefits of oregano, specifically against inflammation, will be addressed to show the impact of oregano on gastrointestinal health.

Influence of extraction pre-treatments on some phytochemicals and biological activity of Transylvanian cranberries (Vaccinium vitis-idea L.)

Cranberries (Vaccinium spp.) are rich sources of phytochemicals, but their bioactivity depends on cultivar, harvesting time, processing, or extraction procedure. Thus, a wider variety of subspecies needs to be characterized, and the effects of treatments prior to consumption or extraction need to be determined. This study aims to phytochemically characterize pre-treated (fresh, frozen, and dried) Transylvanian cranberries (Vaccinium vitis-idea L.) and to evaluate their bioactivity. The profile and content of individual anthocyanins were analyzed by HPLC-PDA, total phenolics and flavonoids were determined spectrophotometrically, and antioxidant activity was evaluated by ABTS+ radical cation assay. Their antibacterial activity against Staphylococcus aureus, Escherichia coli, and Salmonella Typhimurium was assessed by disk diffusion. Total identified anthocyanins ranged from 11.14 to 123.02 mg cyanidin-3-O-galactoside/100 g fresh weight. Cranberries were rich in polyphenols and flavonoids, with the highest content in fresh berries; they inhibited E. coli and S. Typhimurium. Freezing enhanced their antibacterial activity. The significance of this study lies in the evaluation of how pre-treatments affect some novel natural food-grade antimicrobials from cranberries with the potential to replace synthetic food preservatives and to deliver phytochemicals with health benefits.

Application of natural plant extracts as colorants, preservatives, and anti‐listerial agents in processed fish products

AbstractThe anti‐listerial activity of various plant extracts was investigated, qualitatively and quantitatively against Listeria monocytogenes strains. The extracts of Punica granatum peels (PPE) and Hibiscus sabdariffa calyxes (RCE) exhibited the most potent antibacterial activity. The application of PPE and RCE, as colorant, preservative, and antimicrobial agents, was conducted for the manufacturing of fish products (burger and surimi). The two extracts could effectively enhance the microbial, sensory, and shelf life attributes of prepared fish products. The combination of the extracts at their inhibitory concentrations lead to complete inhibition of inoculated L. monocytogenes cells, enhancing the sensory attributes of treated fish products and increasing panelists' preference.Practical applicationsFoodborne pathogens' transmission via fish products, for example, L. monocytogenes, is hazardous and must be overcome efficiently and safely. The substitution of synthetic and chemical food additives and preservatives with natural agents is a general request from all. Results of study supported the practical application of powerful anti‐listerial plant extracts, for example, pomegranate peels and rosella calyxes, for the control of L. monocytogenes, coloring and improving sensorial attributes of processed fish products, burger and surimi.

Susceptibility of Postharvest Pathogens to Esential Oils

Abstract Antimicrobial volatile substances from plants represent alternatives to synthetic pesticides and food preservatives. In this study, the compositions of some essential oils were determined by gas chromatography with mass spectrometry, and the inhibitory properties of the essential oils and their components against the bacterial postharvest pathogens Pectobacterium carotovorum subsp. carotovorum (CCM 1008), Pseudomonas syringae (CCM 7018), Xanthomonas campestris (CCM 22) were determined by the microdilution method. Essential oils from oregano, cinnamon, lemongrass, lavender, clove, rosemary, tea tree, eucalyptus, garlic, and ginger and their components cinnamaldehyde, eugenol, thymol, and carvacrol were used in the tests. The essential oil components exhibited strong antibacterial activity against all tested bacteria. The oregano and cinnamon essential oils were most effective. The rosemary, lavender, tea tree, eucalyptus, garlic, and ginger oils were not effective at the tested concentrations. In conclusion, certain essential oils, particularly their components, are highly effective and could be used for the control of postharvest bacterial pathogens.

Use of Cymbopogon citratus essential oil in food preservation: Recent advances and future perspectives

ABSTRACTThe economic burdens and health implications of food spoilage are increasing. Contamination of food sources by fungi, bacteria, yeast, nematodes, insects, and rodents remains a major public health concern. Research has focused on developing safer natural products and innovations to meet consumers' acceptance as alternatives to synthetic food preservatives. Many recent novel preservative techniques and applications of both natural and synthetic origin continue to proliferate in food and chemical industries. In particular, some essential oils of plant origin are potent food preservatives and are thus attractive alternatives to synthetic preservatives. This paper provides an overview of recent advances and future prospects in assessing the efficacy of the use of Cymbopogon citratus (lemongrass) essential oil in food preservation. The possible mechanisms of action and toxicological profile as well as evidence for or against the use of this essential oil as an alternative to synthetic food preservatives in domestic and industrial applications are discussed.

English

This study aimed to evaluate the antifungal activity of essential oils of Thymus vulgaris L., Cinnamomum zeylanicum B. and Mentha piperita L. on some saprophytic fungi. Essential oils were extracted by hydro-distillation, and chemical composition was analysed by gas chromatography coupled with mass spectrometry (GC-MS). T. vulgaris had as major components, Thymol (35.12%), p-cymene (25.36%) and γ–terpinene (12.48%). E-B-Caryophyllane (21.82%), E-Cinnamaldehyde (13.03%) and eugenol (12.15%) were primary in C. zeylanicum. Menthol (33.59%), menthone (18.47%) and α-pinene (8.21%) were primary in M. piperita. Applying the micro-atmospheric method, essential oils were tested against Rhizopus oryzae Went & Prins, Rhizopus stolonifer Ehrenb, Aspergillus tamarii Taka, Aspergillus parasiticus Speare, Aspergillus flavus Link and Talaromyces purpureogenus purpureogenum. The minimum inhibitory concentrations were 3 to 8, 5 to 16 and 13 to 23 μL/75mL air space for T. vulgaris, C. zeylanicum and M. piperita, respectively. Means of percentage inhibition were compared through one-way ANOVA by the Tukey test. Scanning electron microscopy revealed fungal cell wall deformation after exposure to essential oil vapour. These essential oils can be exploited as alternatives to synthetic food preservatives. Key words: Essential oil, Aspergillus, Rhizopus, Talaromyces, fungal morphology, food preservation.

Selected essential oil vapours inhibit growth of Aspergillus spp. in oats with improved consumer acceptability

Traditionally, chemical pesticides have played a central role in food protection, forcing trends towards reduction of using chemicals in agriculture leads to call for the development of new strategies of protection agricultural product. Antimicrobial volatile substances from plants have become known as a suitable alternative to synthetic pesticides and food preservatives. In this study, we explored the potential of six essential oils retrieved from cinnamon (Cinnamomum zeylanicum Nees.), thyme (Thymus vulgaris L.), oregano (Origanum vulgare L.), clove (Syzygium aromaticum L.), lemongrass (Cymbopogon citratus [DC] Stapf.) and ginger (Zingiber officinale Rosc.) essential oils. Inhibitory activity of essential oils were assessed against three strains of postharvest pathogens of the Aspergillus parasiticus, A. flavus and A. clavatus isolated from oats. In continue, the effect of the essential oils treatment on the sensory profile of the product was evaluated. The results indicated that the essential oils of lemongrass, clove, oregano and thyme have strong antifungal activity; however, only treatment with the oil of lemongrass is acceptable by consumers. The new technology of application of the essential oil vapours was highly effective, suggesting it could be used in the control of postharvest fungal pathogens of grains.

Assessment of levels of specific synthetic food colours And preservatives in selected commonly consumed Food products in chennai

Food products sold in local markets in India often contain synthetic food colours and preservatives at levels higher than the amounts prescribed by the food safety laws and standards. In this study, samples of food products such as fruit drink, Indian sweets and savouries, papads, vegetable and fruit products, chicken masalas and tea leaves sold in unorganized petty shops were analyzed for the presence and levels of specific synthetic food preservatives and colours such as sorbic acid, benzoic acid, carmosine, tartrazine, brilliant blue, Ponceau 4R and sunset yellow. Samples tested were found to contain benzoic Acid in excess which is a potent carcinogen. Excess synthetic colours were found to have been added in four out of five tea samples tested, three out of five samples of savouries, three out of five samples of papads, three out of five samples of Chicken masalas and two out of five samples of vegetable and fruit products.Thus regular consumption of foods containing synthetic additives pose serious health risks to consumers.