Microbial safety improvement of date fruits using a Thymus numidicus essential oil-based active packaging
Belasli, Azem ; Aguerri, Laura (Universidad de Zaragoza) ; Ait Ouahioune, Lidia ; Becerril, Raquel (Universidad de Zaragoza) ; Quintero, Marinelly ; Canellas, Elena (Universidad de Zaragoza) ; Ariño, Agustín (Universidad de Zaragoza) ; Djenane, Djamal ; Nerín, Cristina (Universidad de Zaragoza) ; Silva, Filomena
Resumen: Volatile profile of Thymus numidicus essential oil (EO) contained 51 compounds, with linalool (30.252 ± 0.336 %), α-terpineol (25.167 ± 0.168 %) and geraniol (9.440 ± 0.176 %) being the major ones. Vapour phase antimicrobial assays revealed the antifungal activity of T. numidicus EO, α-terpineol, geraniol and a mixture of these two compounds at ratio of 2.5/1 (αTer/Ger: 2.5/1) against Penicillium roqueforti, Aspergillus flavus, Aspergillus niger and Saccharomyces cerevisiae, with minimum inhibitory concentration (MIC) values ranging from 263 to 526 µL/L. Only α-terpineol and the mixture α-Ter/Ger: 2.5/1 showed antibacterial activity, being able to inhibit Escherichia coli growth at 263 and 526 µL/L, respectively. Subsequently, new antimicrobial multilayer films containing a mixture of α-Ter/Ger: 2.5/1 as active agent (6 and 8 %) were prepared and tested for their antimicrobial activity. The active films 6 % and 8 % exhibited antifungal and antibacterial activities that were proportional to the concentration of α-Ter/Ger: 2.5/1 used. A chemical safety assessment of the active films revealed their compliance as food contact materials (FCMs) in accordance with EC N° 10/2011. A proof of concept trial using soft date fruits revealed the antimicrobial potential of the active packaging developed and its ability to extend the shelf life of these fruits. The active packaging developed will not require any changes in packaging material processing at industrial scale and could therefore be suitable for smallholders looking to offer quality natural products free of synthetic preservatives and with larger shelf life.
Idioma: Inglés
DOI: 10.1016/j.fpsl.2025.101673
Año: 2025
Publicado en: Food Packaging and Shelf Life 52 (2025), 101673 [12 pp.]
ISSN: 2214-2894
Financiación: info:eu-repo/grantAgreement/ES/AEI/TED2021-129138B-C21
Financiación: info:eu-repo/grantAgreement/ES/DGA/T53-23R
Tipo y forma: Article (Published version)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes.
Exportado de SIDERAL (2025-12-04-14:39:53)
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Idioma: Inglés
DOI: 10.1016/j.fpsl.2025.101673
Año: 2025
Publicado en: Food Packaging and Shelf Life 52 (2025), 101673 [12 pp.]
ISSN: 2214-2894
Financiación: info:eu-repo/grantAgreement/ES/AEI/TED2021-129138B-C21
Financiación: info:eu-repo/grantAgreement/ES/DGA/T53-23R
Tipo y forma: Article (Published version)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. Exportado de SIDERAL (2025-12-04-14:39:53)
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Articles > Artículos por área > Nutrición y Bromatología
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Record created 2025-12-04, last modified 2025-12-04