The effects of antimicrobial edible films containing carvacrol and cinnamaldehyde on organic baby spinach were determined via sensory analysis and changes in physical properties. Edible films made from pulp of hibiscus, apple, or carrot containing carvacrol or cinnamaldehyde at 0.5%, 1.5%, or 3% concentrations were added to organic baby spinach in plastic bags. These bags were stored at 4 ° C for 20-24h before performing sensory evaluation and measuring changes in physical properties. A randomized block design with an affective test was used. Preference liking was evaluated based on a 9-point hedonic scale for aroma, color, freshness, mouthfeel, flavor, and overall acceptability. Additionally, panelists quantified each sample using a 5-point hedonic scale for pungency, browning, bitterness, off-odor, and sourness. The color and texture of spinach samples were measured. Edible films containing cinnamaldehyde had the highest preference liking based on aroma, color, freshness, mouthfeel, flavor, and overall acceptability than those containing carvacrol and were the most likely to be purchased by panelists; therefore, cinnamaldehyde can potentially be used as an alternative sanitization option. There were no significant (p ≤ 0.05) changes in firmness or color values between spinach treated with antimicrobial films and controls. The results provide the produce industry with options for incorporating antimicrobial films into salad bags without influencing the physical or sensory properties of baby spinach.
Burt, S. (2004) Essential Oils: Their Antibacterial Properties and Potential Applications in Foods—A Review. International Journal of Food Microbiology, 94, 223-253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
Friedman, M., Henika, P.R. and Mandrell, R.E. (2002) Bactericidal Activities of Plant Essential Oils and Some of Their Isolated Constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. Journal of Food Protection, 65, 1545-1560. https://doi.org/10.4315/0362-028X-65.10.1545
Roller, S. and Seedhar, P. (2002) Carvacrol and Cinnamic Acid Inhibit Microbial Growth in Fresh-Cut Melon and Kiwifruit at 4° and 8°C. Letters in Applied Microbiology, 35, 390-394. https://doi.org/10.1046/j.1472-765X.2002.01209.x
Asensio, C.M., Nepote, V. and Grosso, N.R. (2012) Sensory Attribute Preservation in Extra Virgin Olive Oil with Addition of Oregano Essential Oil as Natural Antioxidant. Journal of Food Science, 77, S294-S301. https://doi.org/10.1111/j.1750-3841.2012.02841.x
Karabagias, I., Badeka, A. and Kontominas, M.G. (2011) Shelf Life Extension of Lamb Meat Using Thyme or Oregano Essential Oils and Modified Atmosphere Packaging. Meat Science, 88, 109-116. https://doi.org/10.1016/j.meatsci.2010.12.010
Gutierrez, J., Barry-Ryan, C. and Bourke, P. (2009) Antimicrobial Activity of Plant Essential Oils Using Food Model Media: Efficacy, Synergistic Potential and Interactions with Food Components. Food Microbiology, 26, 142-150. https://doi.org/10.1016/j.fm.2008.10.008
Du, W.X., Olsen, C.W., Avena-Bustillos, R.J., McHugh, T.H., Levin, C.E. and Friedman, M. (2008) Storage Stability and Antibacterial Activity against Escherichia coli O157: H7 of Carvacrol in Edible Apple Films Made by Two Different Casting Methods. Journal of Agricultural and Food Chemistry, 56, 3082-3088. https://doi.org/10.1021/jf703629s
Bourtoom, T. (2008) Edible Films and Coatings: Characteristics and Properties. International Food Research Journal, 15, 237-248.
Vojdani, F. and Torres, J.A. (1990) Potassium Sorbate Permeability of Methylcellulose and Hydroxypropyl Methylcellulose Coatings: Effect of Fatty Acids. Journal of Food Science, 55, 841-846. https://doi.org/10.1111/j.1365-2621.1990.tb05244.x
Cuppett, S.L. (1994) Edible Coatings as Carriers of Food Additives, Fungicides and Natural Antagonists. In: Krochta, J.M., Baldwin, E.A. and Nisperos-Carriedo, M.O. Eds., Edible Coatings and Films to Improve Food Quality, CRC Press, Boca Raton, 121-137.
Yaman, Ö. and Bayindirli, L. (2001) Effects of an Edible Coating, Fungicide and Cold Storage on Microbial Spoilage of Cherries. European Food Research and Technology, 213, 53-55. https://doi.org/10.1007/s002170100334
Vargas, M., Albors, A., Chiralt, A. and González-Martínez, C. (2006) Quality of Cold-Stored Strawberries as Affected by Chitosan-Oleic Acid Edible Coatings. Postharvest Biology and Technology, 41, 164-171. https://doi.org/10.1016/j.postharvbio.2006.03.016
Coma, V., Martial-Gros, A., Garreau, S., Copinet, A., Salin, F. and Deschamps, A. (2002) Edible Antimicrobial Films Based on Chitosan Matrix. Journal of Food Science, 67, 1162-1169. https://doi.org/10.1111/j.1365-2621.2002.tb09470.x
Valencia-Chamorro, S.A., Palou, L., Delŕio, M.A. and Pérez-Gago, M.B. (2011) Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review. Critical Reviews in Food Science and Nutrition, 51, 872-900. https://doi.org/10.1080/10408398.2010.485705
Labuza, T.P. and Breene, W.M. (1989) Applications of “Active Packaging” for Improvement of Shelf-Life and Nutritional Quality of Fresh and Extended Shelf-Life Foods. Journal of Food Processing and Preservation, 13, 1-69. https://doi.org/10.1111/j.1745-4549.1989.tb00090.x
Moore-Neibel, K., Gerber, C., Patel, J., Friedman, M., Jaroni, D. and Ravishankar, S. (2013) Antimicrobial Activity of Oregano Oil against Antibiotic-Resistant Salmonella enterica on Organic Leafy Greens at Varying Exposure Times and Storage Temperatures. Food Microbiology, 34, 123-129. https://doi.org/10.1016/j.fm.2012.12.001
Todd, J., Friedman, M., Patel, J., Jaroni, D. and Ravishankar, S. (2013) The Antimicrobial Effects of Cinnamon Leaf Oil against Multi-Drug Resistant Salmonella Newport on Organic Leafy Greens. International Journal of Food Microbiology, 166, 193-199. https://doi.org/10.1016/j.ijfoodmicro.2013.06.021
De Azerêdo, G.A., De Figueiredo, R.C.B.Q., De Souza, E.L. and Stamford, T.L.M. (2012) Changes in Listeria monocytogenes Induced by Origanum vulgare L. And Rosmarinus officinalis L. Essential Oils Alone and Combined at Subinhibitory Amounts. Journal of Food Safety, 32, 226-235. https://doi.org/10.1111/j.1745-4565.2012.00372.x
Kester, J.J. and Fennema, O.R. (1986) Edible Films and Coatings: A Review. Food Technology, 40, 47-59.
Rojas-Graü, M.A., Avena-Bustillos, R.J., Friedman, M., Henika, P.R., Martin-Belloso, O. and McHugh, T.H. (2006) Mechanical, Barrier, and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils. Journal of Agricultural and Food Chemistry, 54, 9262-9267. https://doi.org/10.1021/jf061717u
Rojas-Graü, M.A., Avena-Bustillos, R.J., Olsen, C., Friedman, M., Henika, P.R., Martín-Belloso, O., et al. (2007) Effects of Plant Essential Oils and Oil Compounds on Mechanical, Barrier and Antimicrobial Properties of Alginate—Apple Puree Edible Films. Journal of Food Engineering, 81, 634-641. https://doi.org/10.1016/j.jfoodeng.2007.01.007
Ravishankar, S., Jaroni, D., Zhu, L., Olsen, C.W., McHugh, T.H. and Friedman, M. (2012) Inactivation of Listeria monocytogenes on Ham and Bologna Using Pectin-Based Apple, Carrot, and Hibiscus Edible Films Containing Carvacrol and Cinnamaldehyde. Journal of Food Science, 77, M377-M382. https://doi.org/10.1111/j.1750-3841.2012.02751.x
Zhu, L., Olsen, C., McHugh, T., Friedman, M., Jaroni, D. and Ravishankar, S. (2014) Apple, Carrot, and Hibiscus Edible Films Containing the Plant Antimicrobials Carvacrol and Cinnamaldehyde Inactivate Salmonella Newport on Organic Leafy Greens in Sealed Plastic Bags. Journal of Food Science, 79, M61-M66. https://doi.org/10.1111/1750-3841.12318
Zhu, L., Olsen, C., McHugh, T., Friedman, M., Levin, C.E., Jaroni, D., et al. (2020) Edible Films Containing Carvacrol and Cinnamaldehyde Inactivate Escherichia coli O157: H7 on Organic Leafy Greens in Sealed Plastic Bags. Journal of Food Safety, 40, ee12758. https://doi.org/10.1111/jfs.12758
Espina, L., García-Gonzalo, D. and Pagán, R. (2014) Impact of Essential Oils on the Taste Acceptance of Tomato Juice, Vegetable Soup, or Poultry Burgers. Journal of Food Science, 79, S1575-S1583. https://doi.org/10.1111/1750-3841.12529
de Sousa, J.P., Torres, R.A., de Azerêdo, G.A., Figueiredo, R.C.B.Q., Vasconcelos, M.A.S. and de Souza, E.L. (2012) Carvacrol and 1,8-Cineole Alone or in Combination at Sublethal Concentrations Induce Changes in the Cell Morphology and Membrane Permeability of Pseudomonas fluorescens in a Vegetable-Based Broth. International Journal of Food Microbiology, 158, 9-13. https://doi.org/10.1016/j.ijfoodmicro.2012.06.008
Martín-Diana, A.B., Rico, D., Frías, J., Henehan, G.T.M., Mulcahy, J., Barat, J.M., et al. (2006) Effect of Calcium Lactate and Heat-Shock on Texture in Fresh-Cut Lettuce during Storage. Journal of Food Engineering, 77, 1069-1077. https://doi.org/10.1016/j.jfoodeng.2005.08.037
Du, W.X., Olsen, C.W., Avena-Bustillos, R.J., McHugh, T.H., Levin, C.E. and Friedman, M. (2009) Effects of Allspice, Cinnamon, and Clove Bud Essential Oils in Edible Apple Films on Physical Properties and Antimicrobial Activities. Journal of Food Science, 74, M372-M378. https://doi.org/10.1111/j.1750-3841.2009.01282.x
Barrett, D.M., Beaulieu, J.C. and Shewfelt, R. (2010) Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing. Critical Reviews in Food Science and Nutrition, 50, 369-389. https://doi.org/10.1080/10408391003626322
Du, W.-X., Olsen, C.W., Avena-Bustillos, R.J., Friedman, M. and McHugh, T.H. (2011) Physical and Antibacterial Properties of Edible Films Formulated with Apple Skin Polyphenols. Journal of Food Science, 76, M149-M155. https://doi.org/10.1111/j.1750-3841.2010.02012.x
Trezza, T.A. and Krochta, J.M. (2000) The Gloss of Edible Coatings as Affected by Surfactants, Lipids, Relative Humidity, and Time. Journal of Food Science, 65, 658-662. https://doi.org/10.1111/j.1365-2621.2000.tb16068.x
Joshi, K. (2016) Evaluating the Effects of Organic Sanitizers and Plant: Antimicrobials on Harvesting Equipment and Sensory Properties of Organic Leafy Greens. Master’s Thesis, University of Arizona, Tucson.
de Medeiros Barbosa, I., da Costa Medeiros, J.A., de Oliveira, K.T.R., Gomes-Neto, N.J., Tavares, J.F., Magnani, M., et al. (2016) Efficacy of the Combined Application of Oregano and Rosemary Essential Oils for the Control of Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis in Leafy Vegetables. Food Control, 59, 468-477. https://doi.org/10.1016/j.foodcont.2015.06.017
Cattelan, M.G., de Castilhos, M.B.M., da Silva, D.C.M.N., Conti-Silva, A.C. and Hoffmann, F.L. (2015) Oregano Essential Oil: Effect on Sensory Acceptability. Nutrition & Food Science, 45, 574-582. https://doi.org/10.1108/NFS-02-2015-0014
Raybaudi-Massilia, R.M., Mosqueda-Melgar, J., Soliva-Fortuny, R. and Martín-Belloso, O. (2009) Control of Pathogenic and Spoilage Microorganisms in Fresh-Cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials. Comprehensive Reviews in Food Science and Food Safety, 8, 157-180. https://doi.org/10.1111/j.1541-4337.2009.00076.x
Espina, L., Condón, S., Pagán, R. and García-Gonzalo, D. (2014) Synergistic Effect of Orange Essential Oil or (+)-Limonene with Heat Treatments to Inactivate Escherichia coli O157:H7 in Orange Juice at Lower Intensities While Maintaining Hedonic Acceptability. Food and Bioprocess Technology, 7, 471-481. https://doi.org/10.1007/s11947-013-1076-x