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Cyclodextrins to boost shelf-life of fresh-cut fruit
Mexico
Wednesday 09 April 2008
Mexican researchers are evaluating the use of cyclodextrins as carriers for anti-microbial ingredients in fresh-cut products, as the industry looks to alternatives to chlorine solutions for preserving fresh-cut vegetables.
The new research, published online in the Journal of Food Science, indicates that antimicrobial compounds could be delivered using cyclodextrins (CDs), which function by controlling the release according to humidity levels.
And the most promising anti-microbial ingredients highlighted are essential oils, including rosemary, oregano, coriander, thyme, sage, garlic, and onion oils, state the researchers from the Centro de Investigacion en Alimentacion y Desarrollo and the Univ. Autonoma de Ciudad Juarez in Mexico.
"Some spices contain essential oils with antimicrobial activity, such as sulfur compounds in garlic, cinnamaldehyde, and eugenol from cinnamon essential oils," added the researchers.
"The growth of different microorganisms responsible for quality loss of fruit and vegetables can be diminished using these essential oils."
Fresh-cut fruits and vegetables are a rapidly growing segment of the market, and chlorine solutions are widely used by the industry to sanitise and prolong the shelf-life. But concerns about the potential formation of carcinogens from chlorine usage have prompted some to investigate alternative sources including essential oils and irradiation.
The new research, published online in the Journal of Food Science, indicates that antimicrobial compounds could be delivered using cyclodextrins (CDs), which function by controlling the release according to humidity levels.
And the most promising anti-microbial ingredients highlighted are essential oils, including rosemary, oregano, coriander, thyme, sage, garlic, and onion oils, state the researchers from the Centro de Investigacion en Alimentacion y Desarrollo and the Univ. Autonoma de Ciudad Juarez in Mexico.
"Some spices contain essential oils with antimicrobial activity, such as sulfur compounds in garlic, cinnamaldehyde, and eugenol from cinnamon essential oils," added the researchers.
"The growth of different microorganisms responsible for quality loss of fruit and vegetables can be diminished using these essential oils."
Fresh-cut fruits and vegetables are a rapidly growing segment of the market, and chlorine solutions are widely used by the industry to sanitise and prolong the shelf-life. But concerns about the potential formation of carcinogens from chlorine usage have prompted some to investigate alternative sources including essential oils and irradiation.
