Essential Oils in Food Processing : Chemistry, Safety and Applications.

Intro -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Acknowledgements -- Introduction -- Chapter 1 Essential Oils and Their Characteristics -- 1.1 Introduction -- 1.1.1 Chemical Characteristics of Essential Oils -- 1.1.2 Factors Influencing the Quantity and Quality of Essential Oil in Plants -- 1.1.3 Pathogens Attack -- 1.1.4 Environmental Factors -- 1.1.5 Hydric Stress -- 1.1.6 Plant Nutrition -- 1.1.7 Genetic Factors and Chemical Diversity -- 1.2 Conclusions -- References -- Chapter 2 Extraction Methods of Essential Oils From Herbs and Spices -- 2.1 Introduction -- 2.2 Conventional Methods of Extraction -- 2.2.1 Hydrodistillation -- 2.2.2 Steam Distillation -- 2.2.3 Solvent Extraction -- 2.3 Novel Extraction Methods -- 2.3.1 Supercritical Fluid Extraction -- 2.3.2 Ultrasound-Assisted Extraction -- 2.3.2.1 Ultrasound-Assisted Solvent Extraction -- 2.3.2.2 Combination of UAE with Other Techniques -- 2.3.3 Ohmic-Assisted Hydrodistillation -- 2.3.4 Pulsed Electrical-Assisted Extraction -- 2.3.5 Microwave-Assisted Extraction -- 2.3.5.1 Vacuum Microwave Hydrodistillation (VMHD) -- 2.3.5.2 Microwave Hydrodiffusion and Gravity (MHG) -- 2.3.5.3 Solvent-Free Microwave Extraction (SFME) -- 2.4 Conclusions -- Acknowledgements -- References -- Chapter 3 Identification of Essential Oil Components -- 3.1 Introduction -- 3.2 Essential Oils as Multicomponent Complex Mixtures -- 3.2.1 Classification and Main Components -- 3.2.2 Compositional Variation and Dependence on Internal and External Factors -- 3.2.3 Essential Oil Isolation and Preparation for Chromatographic Analysis -- 3.3 Essential Oil Component Identification -- 3.3.1 Gas Chromatography -- 3.3.1.1 Columns -- 3.3.1.2 Injection Systems -- 3.3.1.3 Detection Systems -- 3.3.2 Retention Indices -- 3.3.3 Mass Spectrometry -- 3.3.3.1 Ionisation Processes.

3.3.3.2 Ion Types and Fragmentation Patterns -- 3.3.3.3 Mass Spectra Interpretation -- 3.3.4 Hyphenated Techniques -- 3.4 GC-MS -- 3.4.1 Tandem Methods -- 3.4.2 Multidimensional and Comprehensive Techniques -- 3.5 Isolation of Individual Components or Enriched Fractions -- 3.6 Conclusions -- References -- Chapter 4 Chemical Composition of Essential Oils -- 4.1 Introduction -- 4.2 Chemical Composition of Essential Oils -- 4.2.1 Terpenes and Terpenoids -- 4.2.2 Aromatic Compounds -- 4.3 Synthesis and Biosynthesis of Essential Oils -- 4.3.1 Terpenes and Terpenoids -- 4.3.2 Sesquiterpenes and Sesquiterpenoids -- 4.3.3 Aromatic Compounds -- 4.4 Effective Factors on the Composition of Essential Oils -- References -- Chapter 5 Basic Structure, Nomenclature, Classification and Properties of Organic Compounds of Essential Oil -- 5.1 Introduction -- 5.1.1 Antioxidant Properties -- 5.1.1.1 DPPH Assay -- 5.1.1.2 The Bleaching Assay -- 5.1.2 Anti-Microbial and Anti‐Viral Activity -- 5.1.3 Anti-Aflatoxigenic Activity -- 5.1.4 Anti-Inflammatory, Analgesic, Antipyretic, Pro-Kinetic and Pro-Immunity Activity (Pharmacologic Properties) -- 5.1.5 Anti-Carcinogenic and Cytotoxicity Activity -- 5.2 Final Conclusions -- References -- Chapter 6 Antimicrobial Activity of Essential Oil -- 6.1 Chemical Composition of Essential Oils -- 6.1.1 Terpene Origin Compounds -- 6.1.2 Aromatic Compounds -- 6.2 Antimicrobial Activity of Essential Oils -- 6.3 Synergistic and Antagonism Effect of Essential Oils with Other Antimicrobials -- 6.4 Interaction Between Essential Oils and Essential Oils with Other Food Antimicrobials -- 6.5 Food Packaging Containing Essential Oils -- 6.5.1 Antimicrobial Activity of Packaging Containing Essential Oils -- 6.5.1.1 Biopolymers -- 6.5.1.2 Synthetic Polymers -- 6.5.2 Antimicrobial Activity of Packaging in Vapor Phase.

6.5.3 Release Properties of Essential Oils From Packaging -- 6.6 Encapsulation of Essential Oils -- 6.7 Application of Essential Oils as Antimicrobial Agents in Different Food Products -- 6.7.1 Bakery Products -- 6.7.2 Dairy Products -- 6.7.3 Meat Products -- 6.7.4 Fruits and Vegetables -- 6.7.5 Others -- References -- Chapter 7 Bioactivity of Essential Oils Towards Fungi and Bacteria: Mode of Action and Mathematical Tools -- 7.1 The Main Traits of Essential Oils -- 7.2 Antibacterial Activity of EOs -- 7.2.1 Effect on Cell Morphology -- 7.2.2 Disruption of the Outer Membrane of Gram‐Negative Bacteria -- 7.2.3 Effect on the Cytoplasmatic Membrane -- 7.2.4 Homeostasis, Enzymes and Other Activities -- 7.2.5 Changes in Proteome and Transcriptome -- 7.2.6 EOs and Bacterial Spores -- 7.3 Antifungal Activity of EOs -- 7.4 Mathematical Tools -- 7.4.1 Bacteria and Yeasts -- 7.4.2 Filamentous Fungi -- 7.4.3 Fractional Inhibitory Index -- References -- Chapter 8 Antioxidant Activity of Essential Oils in Foods -- 8.1 Introduction -- 8.2 In Vitro Antioxidant Activity of Essential Oils -- 8.3 Edible Oils and Fats -- 8.4 Meat and Poultry Products -- 8.5 Dairy Products -- 8.6 Conclusions -- References -- Chapter 9 Mode of Antioxidant Action of Essential Oils -- 9.1 Introduction -- 9.2 Lipid Oxidation and Antioxidant Activity of Chemical Compounds -- 9.3 Methods for Determining the Antioxidant Properties of Chemicals -- 9.3.1 Autoxidation of a Substrate -- 9.3.2 TBARS (Thiobarbituric Acid Reactive Species) -- 9.3.3 The Rancimat Test -- 9.3.4 ORAC Assay -- 9.3.5 DPPH Test -- 9.4 Antioxidant Activity of Essential Oils -- 9.4.1 Essential Oils Components -- 9.4.2 Antioxidant Activity of Essential Oils -- 9.4.3 Antioxidant Activity of Films, Edible Coatings and Nanomaterials Containing EOs -- 9.5 Antioxidant Activity of EOs in Real Food Samples.

9.5.1 EOs Directly Added to Food -- 9.5.1.1 Fish -- 9.5.1.2 Meat -- 9.5.1.3 Oil -- 9.5.2 EOs in Modified Atmosphere Packaging -- 9.5.3 Edible Coatings -- 9.6 Conclusions -- References -- Chapter 10 Principles of Sensory Evaluation in Foods Containing Essential Oil -- 10.1 Introduction -- 10.2 Sensory Aspects of Essential Oils -- 10.2.1 Selected Examples -- 10.3 Desirable Applications of Essential Oils and Their Relation with Sensory Analysis -- 10.3.1 Antimicrobial Applications -- 10.3.2 Antioxidant Applications -- 10.3.3 Other Applications -- 10.4 The Relationship Between Composition of Essential Oils and Sensory Properties -- 10.5 Factors Influencing Sensory Measurements -- 10.5.1 Physiological Factors -- 10.5.2 Psychological Considerations -- 10.5.3 Other Factors -- 10.6 Selection and Training of Panelists -- 10.6.1 Panelists for Descriptive Testing -- 10.6.2 Trained Descriptive Panel -- 10.6.3 Selection and Training of Panelists for Discrimination Tests -- 10.7 Sample Preparation -- 10.8 Sensory Analysis Methods -- 10.9 Descriptive Tests -- 10.10 Discrimination Tests -- 10.11 Time-Intensity Methods -- 10.12 Preference Tests -- 10.13 Sensory Analysis Reports -- 10.14 New Approaches to Reduce Undesirable Sensory Effects of Essential Oils -- References -- Chapter 11 Global Regulation of Essential Oils -- 11.1 Introduction -- 11.2 Global Institutions Involved in Essential Oil Regulation -- 11.2.1 World Health Organisation (WHO) -- 11.2.2 Food and Agriculture Organisation of the United Nations (FAO) -- 11.2.3 FAO/WHO Codex Alimentarius Commission (CAC) -- 11.2.4 International Organisation for Standardisation (ISO) -- 11.2.5 Food and Drug Administration (FDA) -- 11.2.6 EU Commission -- 11.2.7 United States Department of Agriculture (USDA) -- 11.2.8 Essential Oil Association of the United States (EOA) -- 11.2.9 Australian Regulatory.

11.2.10 Canadian Food and Drug Regulation -- 11.2.11 The American Essential Oil Trade Association (AEOTA) -- 11.2.12 The International Federation of Essential Oils and  Aroma Trades (IFEOAT) -- 11.3 Conclusion -- References -- Chapter 12 Safety Evaluation of Essential Oils -- 12.1 Introduction -- 12.1.1 Use and Applications of Essential Oils -- 12.2 Essential Oils and General Safety -- 12.3 Safety of Essential Oils Used in Cosmetics and Industrial Applications -- 12.4 Safety of Essential Oils Used in Agriculture -- 12.5 Topical Administration of Essential Oils - Safety Issues -- 12.5.1 Essential Oils and Aromatherapy -- 12.6 Essential Oils and Eye Safety -- 12.7 Phototoxicity of Essential Oils -- 12.8 Acute and Sub‐Chronic Oral Toxicity of Essential Oils -- 12.9 Constituents-Based Toxicity Evaluation of Essential Oils -- 12.10 Genotoxicity and Carcinogenicity of the Essential Oils -- 12.11 Conclusion -- References -- Index -- EULA.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.