Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservation

被引：41

作者：

Chen, Kai ^{[1
,3
]}

Zhang, Min ^{[1
,2
]}

Bhandari, Bhesh ^{[4
]}

Mujumdar, Arun S. ^{[5
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Jiangnan Univ, Jiangsu Prov Key Lab Adv Food Mfg Equipment & Tec, Wuxi, Jiangsu, Peoples R China

[3] Shandong Huamei Biol Sci & Technol Co Ltd, Pingyin 250400, Shandong, Peoples R China

[4] Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld, Australia

[5] McGill Univ, Dept Bioresource Engn, Macdonald Campus, Ste Anne De Bellevue, PQ H9X 3V9, Canada

来源：

FOOD RESEARCH INTERNATIONAL | 2021年 / 139卷

基金：

国家重点研发计划;

关键词：

Flower essential oils; Chemical components; Biological activities; Safety; Food preservation; Synergic technologies; L. ESSENTIAL OIL; ANTIFUNGAL ACTIVITY; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITIES; PHYSICOCHEMICAL CHARACTERIZATION; CHRYSANTHEMUM-CORONARIUM; INHIBITORY-ACTIVITIES; INSECTICIDAL ACTIVITY; PHYSICAL-PROPERTIES; DIFFERENT VARIETIES;

D O I：

10.1016/j.foodres.2020.109809

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the context of consumers' growing concerns and boycotts of artificial and harmful chemicals, satisfying the demands for good-quality food products possessing clean and safe images is a challenge for food industry. Due to natural and avirulent images, various bioactivities as well as potentials to be used as safer substitutes for chemical preservatives, flower essential oils (EOs) have aroused increasing interests in the recent past. Many literatures have verified the biological activities of flower EOs, and have given high value to the preservative potentials of flower EOs in food systems. In this work, a review is done on the most recent publications associating the chemical constituents, bioactivities (antibacterial, antifungal, antioxidant and anti-pest abilities) and safety of flower EOs. The effects of flower EOs on food flavor are also discussed. Finally, the current combined preservation applications of flower EOs and other technologies are summarized.

引用

页数：13

共 127 条

[1] Comparative evaluation on fatty acid and Matricaria recutita essential oil incorporated into casein-based film [J].

Aliheidari, Nahal ;

Fazaeli, Mahboubeh ;

Ahmadi, Reza ;

Ghasemlou, Mehran ;

Emam-Djomeh, Zahra .

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2013, 56 :69-75

[2] Characterization of an innovative device controlling gaseous exchange in packages for food products [J].

Altieri, Giuseppe ;

Genovese, Francesco ;

Matera, Attilio ;

Tauriello, Antonella ;

Di Renzo, Giovanni Carlo .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 2018, 138 :64-73

[3] Antifungal activity of the essential oil of flowerheads of garland chrysanthemum (Chrysanthemum coronarium) against agricultural pathogens [J].

Alvarez-Castellanos, PP ;

Bishop, CD ;

Pascual-Villalobos, MJ .

PHYTOCHEMISTRY, 2001, 57 (01) :99-102

[4] Effect of a prestorage treatment with 6-benzylaminopurine and modified atmosphere packaging storage on the respiration and quality of green asparagus spears [J].

An, Jianshen ;

Zhang, Min ;

Lu, Qirui ;

Zhang, Zhonggang .

JOURNAL OF FOOD ENGINEERING, 2006, 77 (04) :951-957

[5] The Incorporation of Carvacrol into Poly (vinyl alcohol) Films Encapsulated in Lecithin Liposomes [J].

Andrade, Johana ;

Gonzalez-Martinez, Chelo ;

Chiralt, Amparo .

POLYMERS, 2020, 12 (02)

[6] Chemical composition, antioxidative, antimicrobial and anti-cancer activities of Asteriscus graveolens (Forssk) essential oil [J].

Aouissi H. ;

Gourine N. ;

Wang H. ;

Chen X. ;

Bombarda I. ;

Boudjeniba M. ;

Yousfi M. .

Oriental Pharmacy and Experimental Medicine, 2018, 18 (3) :217-223

[7]

Attokaran M, 2017, IFT PRESS SER, P26

[8] Effect of clove bud and curry leaf essential oils on the anti-oxidative and anti-microbial activity of burfi, a milk-based confection [J].

Badola, Richa ;

Panjagari, Narender Raju ;

Singh, Ram Ran Bijoy ;

Singh, Ashish Kumar ;

Prasad, Writdhama G. .

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (12) :4802-4810

[9] Biological effects of essential oils - A review [J].

Bakkali, F. ;

Averbeck, S. ;

Averbeck, D. ;

Waomar, M. .

FOOD AND CHEMICAL TOXICOLOGY, 2008, 46 (02) :446-475

[10] Evaluation of oil profiles, total phenols and phenolic compounds in Prangos ferulacea leaves and flowers and their effects on antioxidant activities [J].

Bazdar, Mohsen ;

Sadeghi, Hossein ;

Hosseini, Sadegh .

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, 2018, 14 :418-423

← 1 2 3 4 5 6 7 8 9 10 →