Abstract
Fresh
fruits
and
vegetables
are
susceptible
to
several
diseases
caused
by
many
phytopathogenic
microbes
which
affect
their
shelf
life
quality
especially
after
harvesting.
To
control
these
postharvest
diseases,
the
use
of
synthetic
agrochemicals
found
be
effective
but
phytotoxicity
has
created
a
great
concern
on
consumer’s
health,
environment
food
security.
The
continuous
application
have
developing
resistance
pathogen
populations.
Currently,
importing
countries
enforce
strict
regulations
minimal
pesticide
residual
levels
in
edible
part
fresh
produce.
All
reasons
mentioned
above
necessitated
search
for
natural
novel
formulations
as
alternatives
replace
conventional
chemical
during
treatments.
A
approach
manage
losses,
while
retaining
fruit
quality,
been
implemented
essential
oils
like
cinnamon
oil,
thyme
oil
extracted
from
spices
herbs.
This
strategy
eliminates
need
formulations,
thereby
ensuring
global
Therefore,
this
review
aims
emphasize
potential
spice
herb
green
alternative
well
protective
agents,
mode
action,
method
challenges
implementing
management
vegetables.
LWT,
Год журнала:
2024,
Номер
205, С. 116501 - 116501
Опубликована: Июль 17, 2024
Mango
(Mangifera
indica)
is
a
typical
perennial
fruit,
namely,
post-ripening
quality
deterioration
rapidly
aging,
caused
by
anthracnose
during
storage,
the
primary
issue
of
and
decreased
shelf
life.
In
addition,
marketplace
has
heightened
awareness
benefits
healthy
dietary
choices,
generating
excellent
consumer
attention
to
foods
or
ingredients
derived
from
various
natural
bioactive
compounds.
This
study
examined
impact
coating
nanoemulsion
(NE)
with
naturally
occurring
essential
oil
(EO;
2
g/100
mL
thyme
oil),
citrus
EOs
component
(2
d-limonene),
combination
two
on
incidence
disease
index
Irwin
mangoes.
These
trials
were
conducted
storing
mangoes
after
postharvest
treatment
for
30
days
at
10
°C.
this
evaluated
effects
NE
coatings
physiological
(respiration
rate
ethylene
production)
quality-related
indicators
(fruit
appearance,
polygalacturonase
(PG)
activity,
firmness,
total
soluble
solids
(TSS)
titratable
acid
(TA)
content)
mango.
showed
that
could
inhibit
Colletotrichum
gloeosporioides
mycelial
development
50%
(in
vitro).
Meanwhile,
coated
significantly
lower
storage
period
while
maintaining
certain
indexes,
effectively
extending
mango
shelf-life
in
refrigerated
storage.
ACS Food Science & Technology,
Год журнала:
2025,
Номер
unknown
Опубликована: Янв. 8, 2025
This
study
aims
to
evaluate
the
mold
growth
inhibition
on
raspberries
(Rubus
idaeus)
and
blackberries
fruticosus)
utilizing
alginate
beads
with
cinnamon
(Cinnamomum
zeylanicum)
essential
oil
(CEO).
A
thermogravimetric
(TGA)/differential
thermal
analysis
(DTA)
of
CEO
was
performed
behavior
loaded
material.
Furthermore,
impact
CEO-alginate
berries'
sensory
quality
performed.
During
21
days,
inoculated
fruits
four
molds
(Botrytis
cinerea,
Penicillium
expansum,
italicum,
Cladosporium
cladosporioides)
were
exposed
at
temperatures
25,
15,
4
°C.
better
controlled
than
blackberries.
Higher
concentrations
lower
resulted
in
a
longer
lag
phase
probability.
The
confirmed
inclusion
into
matrix.
berries
similar
nonexposed.
can
extend
shelf
life
by
preventing
growth,
offering
natural
safe
alternative.
Antibiotics,
Год журнала:
2025,
Номер
14(2), С. 180 - 180
Опубликована: Фев. 11, 2025
Background/Objectives:
Essential
oils
(EOs)
represent
a
natural
alternative
to
chemical
additives
due
their
biological
activity.
This
study
evaluated
the
antimicrobial
and
antioxidant
activities
of
basil
winter
savory
EO
mixtures,
interactions,
potential
chitosan-based
nano-encapsulated
mixtures.
Methods:
Mixtures
EOs
(ratios
1:1,
2:1,
4:1,
8:1,
16:1)
were
analyzed
for
composition
via
GC–MS.
Antimicrobial
activity
was
assessed
using
minimal
inhibition
(MIC)
bactericidal
(MBC)
concentration
assays,
interactions
quantified
with
fractional
inhibitory
indices
(FICIs).
Antioxidant
DPPH
assay,
combination
used
interpret
interaction
effects.
Chitosan-based
nanoparticles
made
selected
oil
mixture
(2:1),
after
which
characterization
performed.
Results:
The
2:1
ratio
exhibited
strongest
joint
activity,
synergistic
or
additive
effect
against
four
out
six
microorganisms.
improved
higher
proportions,
16:1
achieving
lowest
EC50
value
0.052
mg/mL
120
min
demonstrating
effects
at
all
tested
ratios.
Higher
content
also
masked
strong
odor
EO.
increased
by
encapsulation
an
efficiency
75.39%.
Conclusions:
(2:1)
showed
best
efficacy,
good
effective
complete
neutralization.
These
results
indicate
essential
mixtures
sustainable
food
preservation
applications.
