Essential Oils as Antimicrobial Agents in Food Preservation

Cover
Half Title
Title
Copyright
Contents
Preface
About the Author
Chapter 1 Application of Plant Essential Oils in Different Fields
	1.1 Application of Plant Essential Oil in Food Industry
	1.2 Application of Plant Essential Oil in Fish Culture
	1.3 Application of Plant Essential Oil in Livestock and Poultry Breeding
	1.4 Application of Plant Essential Oil in Pesticide Industry
	1.5 Application of Plant Essential Oil in Cosmetic Industry
	1.6 Application of Plant Essential Oils in Medicine
	1.7 Concluding Remarks
	References
Chapter 2 The Inhibitory Activity and Mechanism of Essential Oils on Foodborne Bacteria
	2.1 Introduction
	2.2 Sources and Extraction Methods of Common Essential Oils
	2.3 The Main Chemical Components of Essential Oils
	2.4 Relationship Between Chemical Constituents and Antibacterial Activities of Essential Oils
	2.5 Main Evaluation Methods of Essential Oils Antibacterial Effect
		2.5.1 Disc Diffusion Method
		2.5.2 Dilution Method
		2.5.3 Time Sterilization
		2.5.4 Checkerboard Test
	2.6 Inhibitory Effect of Essential Oils on Foodborne Pathogenic Bacteria
	2.7 Antibacterial Mechanism
		2.7.1 Damage Effect of Essential Oil on Cell Wall
		2.7.2 Damage Effect of Essential Oil on Cell Membrane
			2.7.2.1 Effect of Essential Oil on Protein in Cell Membrane
			2.7.2.2 Effect of Essential Oil on Fatty Acids in Cell Membrane
		2.7.3 Effect of Essential Oil on Energy Metabolism
		2.7.4 Effect of Essential Oil on Genetic Material
		2.7.5 Effect of Essential Oil on Cell Morphology
		2.7.6 Effect on Exercise Ability and Biofilm Formation
		2.7.7 Effect on Quorum Sensing
		2.7.8 Effect of Essential Oil on Bacterial Toxins
	2.8. Concluding Remarks
	References
Chapter 3 The Inhibitory Activity and Mechanism of Essential Oils on Foodborne Fungi
	3.1 Introduction
	3.2 Main Factors Affecting the Yield and Chemical Composition of Essential Oil
		3.2.1 Harvest Time of Plants
		3.2.2 Geographical Position
		3.2.3 Weather Conditions
		3.2.4 Extraction Method
		3.2.5 Drying Conditions
		3.2.6 Distillation Time
	3.3 Common Experimental Methods for Evaluating Antimicrobials Mechanism
		3.3.1 Permeability of Cell Membrane
		3.3.2 Integrity of Cell Membrane
		3.3.3 Release of Cellular Components
	3.4 Antifungal Activity of Essential Oils
		3.4.1 Effect on the Cell Wall and Cell Membrane
		3.4.2 Effect on Nucleic Acids and Proteins
		3.4.3 Effect on Mitochondria
		3.4.4 Effect on Membrane Pumps
		3.4.5 Effect on ROS Production
		3.4.6 Effect of Mycotoxins
		3.4.7 Effect on Biofilms
	3.5. Concluding Remarks
	References
Chapter 4 Essential Oils in Vapor Phase as Antimicrobial Agents
	4.1 Introduction
	4.2 Chemical Composition of Essential Oils
		4.2.1 Phenols
		4.2.2 Terpenoids
	4.3 Detection Methods of Volatile Compounds in Essential Oils
	4.4 Interaction Between Essential Oils and Their Components
	4.5 Antimicrobial Activity of Essential Oils in Vapor Phase
	4.6 Evaluation of the Antimicrobial Activity of Essential Oils in Vapor Phase
		4.6.1 Inverted Petri Dish Method
		4.6.2 Boxes of Different Materials to Create the Volatile Space of Essential Oils
		4.6.3 Agar Plug Method
		4.6.4 Other Methods
	4.7 Potential Applications of Essential Oils in Vapor Phase
	4.8. Concluding Remarks
	References
Chapter 5 Synergistic Antibacterial Effect of Essential Oils and Antibacterial Agent
	5.1 Introduction
	5.2 Factors Affecting the Antimicrobial Activity of Essential Oils
		5.2.1 Microorganisms
			5.2.1.1 Species of Microorganism
			5.2.1.2 Number of Microorganisms
			5.2.1.3 Stress Response of Microorganisms
		5.2.2 Dispersants and Emulsifiers
		5.2.3 Cultivation Conditions
			5.2.3.1 Time
			5.2.3.2 Temperature
			5.2.3.3 Oxygen Content
			5.2.3.4 Acidity and Alkalinity
	5.3 Methods for Evaluating the Synergistic Effect of Drugs
	5.4 The Interaction Between Essential Oils and Its Active Components
	5.5 Combined Application of Essential Oils and Antimicrobial Agents
		5.5.1 The Main Causes of Bacterial Drug Resistance
		5.5.2 The Potential of Combined Essential Oils and Food Additives
		5.5.3 The Potential of Combined Essential Oils and Antibiotics
	5.6. Concluding Remarks
	References
Chapter 6 Antioxidant Activity and Mechanism of Essential Oils
	6.1 Introduction
	6.2 Oxidative Stress
		6.2.1 Effect of Oxidative Stress on Protein
		6.2.2 Effect of Oxidative Stress on Lipids
		6.2.3 Effect of Oxidative Stress on Genetic Material
	6.3 Free Radicals
	6.4 Antioxidant System
	6.5 Antioxidative Components in Essential Oils
	6.6 Antioxidant Mechanism of Essential Oils
		6.6.1 Direct Antioxidant Effect
			6.6.1.1 Free Radical Scavenging
			6.6.1.2 Chelation With Metal Ions
		6.6.2 Indirect Antioxidant Effect
			6.6.2.1 Inhibit Lipid Peroxidation
			6.6.2.2 Regulate the Level of Antioxidant Enzymes
	6.7 Factors Affecting the Antioxidant Activity of Essential Oils
		6.7.1 Solubility
		6.7.2 Extraction Method
		6.7.3 Initiator of Oxidation
		6.7.4 Receptor Type
		6.7.5 Storage Condition
	6.8. Concluding Remarks
	References
Chapter 7 Antiviral Activity and Mechanism of Essential Oils
	7.1 Introduction
	7.2 An Overview of Viruses
	7.3 Plant Essential Oils With Antiviral Activity and Their Active Components
	7.4 SARS-CoV-2 Entering the Airway
	7.5 The Main Antiviral Pathway and Mechanism of Essential Oil and Its Active Components
		7.5.1 The Main Antiviral Ways of Essential Oils and Their Active Components
		7.5.2 Antiviral Mechanism of Essential Oil and Its Active Components
	7.6. Concluding Remarks
	References
Chapter 8 The Repellent or Insecticidal Effect of Essential Oils Against Insects and Its Mechanism
	8.1 Introduction
	8.2 Active Components in Plant Essential Oils That Have Insecticidal or Insecticidal Effects
		8.2.1 Terpene Compound
		8.2.2 Phenolic Compounds
		8.2.3 Alkaloid
	8.3 Inhibitory Effect of Plant Essential Oils on the Reproductive Ability of Insect Pests
	8.4 Repellent or Insecticidal Activity of Plant Essential Oils
	8.5 Insecticidal Mechanism of Plant Essential Oils
	8.6 Development of Resistance to Plant Essential Oils or Phytochemicals
	8.7. Concluding Remarks
	References
Chapter 9 Preparation Strategy and Application of Porous Starch Microcapsule and Cyclodextrin Containing Essential Oils
	9.1 Introduction
	9.2 The Concept and Development of Microencapsulation
	9.3 Wall and Core Materials of Microcapsules
		9.3.1 Wall Materials
		9.3.2 Core Materials
	9.4 Application of Microencapsulation Technology in Food Industry
	9.5 Modified Starch
	9.6 Structural Characteristics and Properties of Porous Starch
	9.7 Preparation of Microencapsulated Porous Starch
	9.8 Binding Characteristics of Essential Oils–Starch Microcapsules
	9.9 Preparation of Essential Oils–Starch Microcapsules
	9.10 Action Mechanism
	9.11 Application of Essential Oils–Starch Microcapsules in Food Preservation
	9.12 Application of the Combination of Cyclodextrin and Essential Oils in Food Preservation
	9.13. Concluding Remarks
	References
Chapter 10 Preparation Strategy and Application of Edible Coating Containing Essential Oils
	10.1 Introduction
	10.2 The Concept and Development of Edible Coatings
	10.3 Requirements for the Use of Edible Coating Materials
	10.4 Materials Used for Essential Oils–Edible Coatings
		10.4.1 Polysaccharide-Based Coatings
		10.4.2 Protein-Based Coatings
		10.4.3 Lipid-Based Coatings
		10.4.4 Composite Coatings
	10.5 Definition and Production Method of Coating
		10.5.1 Definition of Essential Oils–Edible Coating
		10.5.2 Production Method of Coating
			10.5.2.1 Dipping Method
			10.5.2.2 Spraying Method
			10.5.2.3 Spreading Method
			10.5.2.4 Thin Film Hydration Method
	10.6 Mechanisms of Food Protection
	10.7 Antibacterial Activity of Essential Oils–Edible Coating
	10.8 Food Sensory Properties Related to Edible Coatings
		10.8.1 Appearance of the Product
		10.8.2 Texture of the Product
		10.8.3 Taste, Smell, and Other Sensory Properties of the Product
	10.9. Concluding Remarks
	References
Chapter 11 Preparation Strategy and Application of Nanoemulsion Containing Essential Oils
	11.1 Introduction
	11.2 Development of Nanoemulsion
	11.3 Physicochemical Properties and Advantages of Nanoemulsion
	11.4 Preparation Methods and Formation Mechanism
	11.5 Nanocarriers as Essential Oil Transporters
	11.6 Effect of Embedding on Antimicrobial Activity of Essential Oil
	11.7 Quantification of Essential Oil in Nanosystem
		11.7.1 Spectrophotometry
		11.7.2 Chromatographic Method
			11.7.2.1 Gas Chromatography
			11.7.2.2 High-Performance Liquid Chromatography
		11.7.3 Indirect Quantization
	11.8 Antimicrobial Mechanisms
	11.9 Factors Affecting Antimicrobial Mechanisms
	11.10 Applications in Food Preservation
	11.11 Application Prospects and Challenges
	11.12. Concluding Remarks
	References
Chapter 12 Preparation Strategy and Application of Electrospinning Active Packaging Containing Essential Oils
	12.1 Introduction
	12.2 The Principles of Electrospinning
	12.3 The Main Factors Affecting the Quality of Electrospinning
		12.3.1 Solution Parameters
		12.3.2 Process Parameters
		12.3.3 Environmental Parameters
	12.4 Electrospun Entrapment of Bioactive Substances
	12.5 Applications of Electrospinning to Food Preservation and Packaging
	12.6 Optimization of Active-Component Loading and Simulation of Release Behavior
	12.7 Application of Electrospun Mats Containing Essential Oil in Food Preservation
	12.8. Concluding Remarks
	References
Chapter 13 Preparation Strategy and Application of Active Packaging Containing Essential Oils
	13.1 Introduction
	13.2 Research Status of Antimicrobial Packaging Theory
	13.3 Essential Oil–Active Packaging System
	13.4 Essential Oil–Active Packaging
		13.4.1 Active Packaging
		13.4.2 Realization of Essential Oil–Active Packaging
			13.4.2.1 Be Directly Mixed Into the Packaging Matrix Material
			13.4.2.2 Be Coated on Packaging Materials or Adsorbed by Packaging Materials
			13.4.2.3 Be Made Into Small Antibacterial Package
			13.4.2.4 Be Added to Packaging in Gaseous Form
			13.4.2.5 Be Microencapsulated and Then Packaged
	13.5 Release Mechanism of Active Compounds
	13.6 Application of EOs–Active Packaging in Food Preservation
	13.7. Concluding Remarks
	References
Chapter 14 In Vivo Experiment, Stability, and Safety of Essential Oils
	14.1 Introduction
	14.2 The Relationship Between Essential Oil and Food
	14.3 How to Ensure the Safety of Plant Essential Oil Itself
	14.4 Stability of Plant Essential Oils
	14.5 Toxicological Studies
		14.5.1 Genotoxicity and Mutagenicity
		14.5.2 Cytotoxicity
		14.5.3 Phototoxicity
	14.6 Antimutagenicity of Essential Oil
	14.7 Safety of Some Common Plant Essential Oils
	14.8. Concluding Remarks
	References
Index