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Essential Oils in Food Preservation: Advances in Recovery and Utilisation
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Essential Oils in Food Preservation: Advances in Recovery and Utilisation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 2136

Special Issue Editors

Prof. Dr. Costas Stathopoulos

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Guest Editor
ERA Chair in Food Technology, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Interests: waste utilisation; plant bioactives; cereal science; postharvest; novel technologies
Special Issues, Collections and Topics in MDPI journals
Dr. Pavel Kloucek

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Guest Editor
Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Interests: food chemistry; analysis of volatile and fragrant food components; food microbiology; food preservation and shelf life
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Recent trends in food preservation favour the use of natural materials. Essential oils, from a wide range of sources, are prime candidates for a variety of preservation applications due to their potential antioxidant, antimicrobial, and antifungal properties. This issue invites submissions, research articles as well as reviews, exploring the extraction, isolation, stabilisation, and utilisation of essential oils for the purposes of enhancing food stability and quality. Essential oils recovered from conventional as well as underutilised sources are of interest, as are applications covering foods of plant and animal origin. We believe that consumer demand for natural ways of preservation will only strengthen in the future, and it is very important for scientists and practitioners to be informed of the latest advances in the field.

Prof. Dr. Costas Stathopoulos
Dr. Pavel Kloucek
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • essential oils
  • extraction
  • quantification
  • antimicrobial activity
  • antifungal activity
  • antioxidant activity
  • flavour
  • encapsulation
  • utilisation

Published Papers (1 paper)

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Research

19 pages, 2287 KiB  
Article
Natural Emulsions Based on Essential Oils as Antifungal and Antimycotoxicogenic Agents on Wheat for Bakery Industry
by Ersilia Alexa, Voichita Bota, Renata Maria Sumălan, Diana Obistioiu, Monica Negrea, Ileana Cocan, Florin Borcan, Antoanela Cozma and Isidora Radulov
Foods 2022, 11(18), 2926; https://doi.org/10.3390/foods11182926 - 19 Sep 2022
Cited by 2 | Viewed by 1663
Abstract
This study aimed to investigate the antifungal and antimycotoxicogenic effect of binary and tertiary mixtures of Thymus vulgaris, Origanum sativum, and Coriandrum sativum essential oils (EOs), as well as emulsions based on EO mixtures, on fungi developed on wheat grains destined [...] Read more.
This study aimed to investigate the antifungal and antimycotoxicogenic effect of binary and tertiary mixtures of Thymus vulgaris, Origanum sativum, and Coriandrum sativum essential oils (EOs), as well as emulsions based on EO mixtures, on fungi developed on wheat grains destined for the bakery industry. The chemical composition of the EO mixtures, the physical characteristics of the emulsions, and the influence of treatments on the proximate composition of wheat seeds were also studied. The methods used included the microbiological analysis of fungi developed on wheat seeds, the ELISA technique for determining the deoxynivalenol content (DON), gas chromatography coupled with mass spectrometry (GC-MS) to detect the chemical composition of the EOs, Zetasizer to analyse the particle sizes and their electric charge at the surface, and NIR analysis of the proximate composition of wheat. The chemical composition analysis revealed that thymol and o-cymene were the major components in the binary mixture of the EOs with thyme, linalool in the binary mixtures of the EOs with coriander and carvacrol, and o-cymene in the binary mixtures of the EOs with oregano. The results showed that, based on the zeta potential, the tertiary mixture ensured maximum emulsion stability, while the emulsion based on thyme and oregano was the less stable system. Regarding the antifungal and antimycotoxicogenic effect, the results showed that the highest inhibition potential on fungi was observed with the binary mixtures of the EOs based on thyme and oregano, and on deoxynivalenol (DON) when the binary emulsion based on the same EOs was applied to wheat seeds. The proximate composition of wheat seeds contaminated with DON showed an increase in protein content and mineral substances, and there were changes in the colour of the wheat seeds after treatment with the EOs. In conclusion, the results obtained in this study showed the possibility of using binary/tertiary mixtures of EOs and emulsions as healthy and environmentally friendly alternatives in the bakery industry. Full article
(This article belongs to the Special Issue Essential Oils in Food Preservation: Advances in Recovery and Utilisation)
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