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Oregano (Lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes

Rodriguez‐Garcia, Isela, Cruz‐Valenzuela, M Reynaldo, Silva‐Espinoza, Brenda A, Gonzalez‐Aguilar, Gustavo A, Moctezuma, Edgar, Gutierrez‐Pacheco, M Melissa, Tapia‐Rodriguez, Melvin R, Ortega‐Ramirez, Luis A, Ayala‐Zavala, J Fernando
Journal of the science of food and agriculture 2016 v.96 no.11 pp. 3772-3778
Alternaria alternata, Lippia graveolens, adverse effects, antifungal properties, antioxidant activity, antioxidants, carvacrol, coatings, edible films, essential oils, flavor, fungi, fungicides, nutritive value, odors, oregano, p-cymene, pectins, thymol, tomatoes, volatile compounds
BACKGROUND: Tomato is a fruit widely consumed due to its flavor and nutritional value; however, it is susceptible to fungi contamination. Oregano essential oil (OEO) is a fungicide whose constituents are volatile; therefore, their incorporation within edible coatings can protect them and maintain their efficacy. In this context, this study evaluated the effect of OEO applied within pectin coatings on the inhibition of Alternaria alternata growth, antioxidant content and sensorial acceptability of tomatoes. RESULTS: The major volatile compounds of OEO were carvacrol (47.41%), p‐cymene (26.44%) and thymol (3.02%). All the applied OEO concentrations (15.7, 25.9 and 36.1 g L⁻¹) inhibited the in vitro growth of A. alternata, whereas the in vivo effective concentrations were 25.9 and 36.1 g L⁻¹. Additionally, there was an increment of total phenols and antioxidant activity in coated tomatoes compared to controls. Aroma acceptability of tomatoes was not affected by the pectin–OEO coating; additionally, the pectin, pectin–OEO 15.7 g L⁻¹ treatments and control tomatoes showed higher flavor acceptability than those coated with pectin–OEO 25.9 and 36.1 g L⁻¹. CONCLUSION: Pectin–OEO coatings showed antifungal effect and increased the antioxidant activity without negative effects on the sensorial acceptability of tomatoes. © 2015 Society of Chemical Industry