Essential Oils for the Treatment of Fruit and Vegetables

Catherine Barry-Ryan, Paula Bourke

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Fresh or minimally processed fruit and vegetables generally require a washing or sanitizing step to remove dirt, pesticide residues, microorganisms, and cell exudates that may support microbial growth. Plant essential oils are attracting interest for their potential as a possible horticultural decontaminant. They have generally recognized as safe (GRAS) status and display a wide spectrum of antimicrobial activity, with potential for control of foodborne pathogens and spoilage bacteria associated with processed fruit and vegetables. Essential oils (EOs) also possess antioxidant and anti-inflammatory activities. These EOs are aromatic and volatile oily liquids obtained from plant material. The chemical structure of the individual EO components, solubility, and functional groups affects their antibacterial activity and mode of action, which may be the disruption of the cytoplasmic membrane or coagulation of cell contents. Adverse effects like tissue softening, enzymatic activity, moisture loss, or color changes could be controlled with careful selection of type and concentration of EO used. If EOs are to be as widely applied as natural antimicrobials, the organoleptic impact should also be considered.

Original languageEnglish
Title of host publicationDecontamination of Fresh and Minimally Processed Produce
PublisherWiley-Blackwell
Pages225-246
Number of pages22
ISBN (Print)9780813823843
DOIs
Publication statusPublished - 20 Feb 2012

Keywords

  • Antimicrobial
  • Essential oil
  • Natural preservative
  • Volatile

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