Essential oils in food preservation, flavor and safety / edited by Victor R. Preedy.

Format:

Book

Contributor:

Preedy, Victor, editor.

Language:

English

Subjects (All):

Food industry and trade.

Food--Preservation.

Food.

Food--Safety measures.

Physical Description:

1 online resource (0 p.)

Edition:

1st ed.

Place of Publication:

Amsterdam, [Netherlands] : Academic Press, 2016.

Language Note:

English

Summary:

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils.This book provides an authoritative synopsis of many.

Contents:

Front Cover

Essential Oils in Food Preservation, Flavor and Safety

Copyright

Contents

Contributors

Biography

Preface

Part I - General Aspects

1 - Essential Oils: What They Are and How the Terms Are Used and Defined

INTRODUCTION

An Historical Overview

Concept and Definition

Variability of Essential Oils

Presence and Functions in the Vegetable Kingdom

Obtaining Essential Oils

Control and Analyses

CHEMICAL COMPOSITION

Terpenes

Allyl phenols

Other Constituents

USE OF ESSENTIAL OILS

Cosmetics

Medicine and Pharmaceutics

Food

REFERENCES

2 - Methods for the Characterization, Authentication, and Adulteration of Essential Oils

METHODS OF AUTHENTICATION

Gas Chromatography-Mass Spectrometry (GC-MS) for Hyssopus cuspidatus Essential Oil

Determination of Enantiomeric Composition for Essential Oils of Indian Origin

Supercritical Fluid Extraction GC-MS (SFE GC-MS) Involving Use of Multidimensional GC to Resolve Enantiomers for Essential Oils ...

Enantioselective Capillary Gas Chromatography and Online Methods of Isotope Ratio Mass Spectrometry

Enantioselective Capillary Gas Chromatography and Isotope Ratio Mass Spectrometry, Coupled Online with Capillary Gas Chromatogra...

Online Gas Chromatography Pyrolysis Isotope Ratio Mass Spectrometry (HRGC-P-IRMS) for the Flavor Compounds Decanal, Linalool, Li...

Isotope Ratio Mass Spectrometry Online Coupled with Capillary Gas Chromatography (GC-Py-IRMS)

Gas Chromatography-Combustion-Isotope Ratio Mass Spectrometry (GC-C-IRMS), in Combination with GC-MS and GC Flame Ionization Det...

Headspace-Solid Phase Microextraction Coupled to GC-C-IRMS for Citrus Oils

Multi Dimensional Gas Chromatography (MDGC) and GC-C-IRMS for Bitter Orange Flower Oil (or Neroli) and Lime Oils.

GC-FID and GC-MS for Zanthoxylum armatum Leaf Essential Oil

Ultra-High Performance Liquid Chromatography-Time-of-Flight-Mass Spectrometry (UHPLC-TOF-MS) Profiling and 1H Nuclear Magnetic R...

Near Infrared (NIR) Spectroscopy for Sandalwood Oil

NIR Spectroscopy for Various Essential Oils

Simple Sequence Repeat (SSR)

Random Amplified Polymorphic DNA (RAPD) Method

Attentuated Total Reflectance (ATR)-Mid-infrared Portable Handheld Spectrometer for Peruvian Sacha Inchi Seed Oils

SUMMARY POINTS

DISCLAIMER

ACKNOWLEDGMENT

3 - Cultivation of Essential Oils

IMPORTANT SPECIES FOR ESSENTIAL OIL CULTIVATION

FACTORS INFLUENCING CULTIVATION OF ESSENTIAL OILS

Environmental Factors

Harvesting-Related Factors

Fertilizers

Cultivars

CULTIVATION OF SELECTED ESSENTIAL OIL-BEARING PLANTS

Turpentine Oil

Peppermint/Mentha Oil

Caraway Oil

Cardamom Oil

Coriander Oil

Ajowan Oil

Dill Oil

Fennel Oil

Orange Peel Oil

Nutmeg Oil

Cinnamon Oil

Garlic Oil

Black Pepper Oil

Vetiver Oil

Rosemary Oil

Palmarosa Oil

Citronella Oil

Clove Oil

Ginger Oil

Lemon Grass Oil

4 - Methods for Extracting Essential Oils

CONVENTIONAL ESSENTIAL OIL EXTRACTION METHODS

Cold Expression

Solvent Extraction

The "Enfleurage" Method

Distillation

Extraction with Supercritical Gases

Benefits of Supercritical Fluid Extraction

Comparison of Supercritical Fluid Extraction to Conventional Methods/Factors Affecting Extraction Conditions

NOVEL "GREEN" EXTRACTION METHODS

Microwave-Assisted Extraction

Controlled Pressure Drop Process

Ultrasound-Assisted Extraction

Effects of Extraction Methods on Essential Oil Characteristics

REFERENCES.

5 - Biologically Active Essential Oils against Stored Product Pests

ACTIVE ESSENTIAL OILS AGAINST SITOPHILUS GRANARIUS (L.)

ACTIVE ESSENTIAL OILS AGAINST SITOPHILUS ORYZAE (L.)

ACTIVE ESSENTIAL OILS AGAINST SITOPHILUS ZEAMAIS MOTSCHULSKY

ESSENTIAL OILS AS STORED PRODUCT PEST CONTROL AGENTS

CONCLUSIONS

6 - Essential Oils for Arthropod Pest Management in Agricultural Production Systems

ESSENTIAL OILS AS PESTICIDES

MODES OF ACTION OF ESSENTIAL OILS

ESSENTIAL OILS FOR ARTHROPOD PEST MANAGEMENT

ADVANTAGES AND DISADVANTAGES OF ESSENTIAL OILS AS PESTICIDES

Ecotoxicology of Essential Oils

Nontarget Effects of Essential Oils in Pest Management

Major Disadvantages of Using Essential Oils in Pest Management

7 - Use of Essential Oils in Food Preservation

Definition

PRESERVATIVE EFFECTS OF ESSENTIAL OILS

ESSENTIAL OIL AS A REPELLENT FOR FOOD PRESERVATION

ESSENTIAL OILS AS CONSTITUENTS OF ANTIMICROBIAL PACKAGING

ESSENTIAL OILS AS CONSTITUENT OF EDIBLE PACKAGING

8 - Use of Essential Oils as a Preservative of Meat

METHODS AND PRINCIPLES OF MEAT PRESERVATION

MEAT PRESERVATION: AN HISTORICAL REVIEW

USE OF ESSENTIALS OILS IN THE PRESERVATION OF MEAT

Benefits of the Use of Essential Oils in Meat Preservation

Specific Examples: Essentials Oils Currently Used in the Preservation of Meat

MECHANISMS OF ACTION OF ESSENTIAL OILS IN THE PRESERVATION OF MEAT

Preservation against Microbial Spoilage

Preservation against Lipid Oxidation

CURRENT CHALLENGES: EOS IN MEAT PRESERVATION

FUTURE PROSPECTS OF USING EOS IN MEAT PRESERVATION

9 - Essential Oil-Based Nanoemulsion Formation by Low- and High-Energy Methods and Their Application in Food Preservation against Food Spoilage Microorganisms

METHODS OF NANOEMULSION FORMATION

Low-Energy Emulsification Methods

Spontaneous Emulsification

Phase Inversion Temperature (PIT)

Phase Inversion Composition (PIC)

Emulsion Inversion Point (EIP)

High-Energy Methods

High-Pressure Homogenizers

Microfluidizer

Ultrasonic Generators

ANTIMICROBIAL ACTIVITY OF NANOEMULSION USING ESSENTIAL OILS IN FOOD PRESERVATION

10 - Use of Essential Oils in Poultry Production

ESSENTIAL OILS DEFINITION AND MECHANISMS

Antimicrobial Mechanisms

Antioxidant Properties

EFFECT OF ESSENTIAL OILS ON POULTRY PERFORMANCE

EFFECT OF ESSENTIAL OILS ON GUT HEALTH IN POULTRY

EFFECTS OF ESSENTIAL OILS ON CARCASS QUALITY AND TASTE

EFFECT OF ESSENTIAL OILS ON POULTRY RED MITE (DERMANYSSUS GALLINAE)

REGULATORY PERSPECTIVE

11 - Essential Oils as Flavors in Carbonated Cola and Citrus Soft Drinks

Essential Oils, Spices, and Aromatic Plants

Carbonated Soft Drinks

HISTORY OF SPICES AND THE POLITICAL ECONOMY OF THE SODA INDUSTRY WORLDWIDE

INDUSTRIAL PRODUCTION OF SODAS

ESSENTIAL OILS IN COLA AND CITRUS SODA CONCENTRATES

Essential Oils as Flavorings in Sodas

Essential Oils Used in Cola and Citrus Concentrates

Formulation of Essential Oils into Soda Concentrates

ADVANCED EQUIPMENT AND TECHNIQUES USED IN FLAVOR RESEARCH AND SODA TECHNOLOGY

TYPICAL CONCENTRATIONS OF ESSENTIAL OIL MOLECULES IN SODAS

CONCLUSION

12 - Microencapsulation Technology and Essential Oil Pesticides for Food Plant Production

ESSENTIAL OILS.

ESSENTIAL OILS AS PESTICIDES

13 - Effect of Essential Oils on Organoleptic (Smell, Taste, and Texture) Properties of Food

PHYSICAL AND CHEMICAL PROPERTIES OF EOS

EFFECT OF EOS ON FOOD ORGANOLEPTIC PROPERTIES (OLP)

14 - Use of Essential Oils in Food Packaging

ANTIMICROBIAL PACKAGING SYSTEMS

SYSTEMS FOR DELIVERING ANTIMICROBIALS

Encapsulation of EOs

Essential Oils Combined with Paper

Essential Oils Combined with Edible Film

Essential Oil Vapor and Negative Air Ions

LEGAL ASPECTS OF THE USE OF EOS IN FOODS

FOOD PACKAGING PROJECTED TO EXTENDING SHELF-LIFE OF MAIN FOOD CATEGORIES

ANTIMICROBIAL ACTIVITY OF EOS IN FOOD SYSTEMS PROPOSED TO ENHANCE MEAT QUALITY

ANTIMICROBIAL ACTIVITY OF EOS IN FOOD SYSTEMS PROPOSED TO ENHANCE FISH QUALITY

ANTIMICROBIAL ACTIVITY OF EOS IN FOOD SYSTEMS PROPOSED TO ENHANCE DAIRY PRODUCT QUALITY

ANTIMICROBIAL ACTIVITY OF EOS IN FOOD SYSTEMS PROPOSED TO ENHANCE MINIMALLY PROCESSED FRUIT AND VEGETABLE QUALITY

ANTIMICROBIAL ACTIVITY OF EOS IN FOOD SYSTEMS PROPOSED TO ENHANCE JUICE QUALITY

ANTIMICROBIAL ACTIVITY OF EOS IN FOOD SYSTEMS PROPOSED TO ENHANCE CEREAL-BASED FOOD QUALITY

15 - Essential Oils Added to Edible Films

GENERAL ASPECTS OF EDIBLE FILMS

EDIBLE FILM FORMATION AND FUNCTIONAL PROPERTIES

ESSENTIAL OILS USED IN EDIBLE FILMS

In vitro Studies

In vivo Studies

CONCLUDING REMARKS

ACKNOWLEDGMENTS

16 - Essential Oils in Food Applications: Australian Aspects

AUSTRALIAN NATIVE ESSENTIAL OILS

ANTIMICROBIAL AGENTS IN FOOD APPLICATIONS

INSECT REPELLENTS IN AGRICULTURE

FLAVORING AGENTS IN FOOD AND BEVERAGES.

ISSUES AND CHALLENGES OF USING EOS IN FOOD PRODUCTION.

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

Description based on publisher supplied metadata and other sources.

ISBN:

0-12-416644-X

OCLC:

932052236