Abstract
UNLABELLED: Encapsulation of garlic oil (GO) in β-cyclodextrin (β-CD) was undertaken to generate a release system of antimicrobial volatiles and tested on microbial growth and sensory quality of fresh-cut tomato. GO volatile profile was characterized by gas chromatography mass spectrometry and to demonstrate the disadvantages of applying free GO to fresh-cut tomato, the effect of different free oil treatments (0, 50, 100, and 200 μg/100 g) on microbial growth and sensorial quality was tested. The effect of GO capsules (0, 0.25, 0.5, and 1 g/100 g) on microbial growth and sensory quality of tomato was also investigated. Allyl disulfide was the most abundant GO compound identified. The release of volatiles from GO: β-CD capsules (12: 88 [w/w] ratio) was evaluated at 100% relative humidity (RH). Close to 70% of GO volatiles were released from capsules when exposed to 100% RH during 5 wk. The most effective antimicrobial concentrations of free oil (100 and 200 μg/100 g) applied to tomatoes did not present acceptable sensory quality for panelists. Tomato was affected by the highest concentration of GO capsules applied, showing the lowest microbial growth and the highest sensory quality. In this context, successful encapsulation in β-CD could stimulate further interest in the use of GO for the control of microbial growth in fresh-cut tomato. PRACTICAL APPLICATION: The present study demonstrated that relative humidity in-package of fresh-cut tomatoes can be used as a trigger to release antimicrobial garlic oil volatiles from β-cyclodextrin capsules, reducing microbial growth and the sensory effect of the treatment caused by the free garlic oil. In this context, successful encapsulation in β-cyclodextrin could stimulate further interest in the use of garlic oil for the control of microbial growth in fresh-cut tomatoes.
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Claims 5
Claim · model-written summary
About 70% of garlic oil volatiles were released from beta-cyclodextrin capsules when exposed to 100% relative humidity for 5 weeks.
- Taxon
- tomato
Solanum lycopersicume0 - Treatment
- exposed to 100% RHe1
- Outcome
- GO volatiles were released from capsulese1
- Value
- 70%e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sensory quality of fresh-cut tomato”
e1“Close to 70% of GO volatiles were released from capsules when exposed to 100% RH during 5 wk”
Claim · model-written summary
Free garlic oil at 100 and 200 μg/100 g, the most effective antimicrobial concentrations, did not give acceptable sensory quality on fresh-cut tomato.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- free oil (100 and 200 μg/100 g)e2
- Outcome
- sensory quality for panelistse2
- Direction
- did not present acceptablee2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sensory quality of fresh-cut tomato”
e2“The most effective antimicrobial concentrations of free oil (100 and 200 μg/100 g) applied to tomatoes did not present acceptable sensory quality for panelists”
Claim · model-written summary
The highest concentration of garlic oil capsules gave the lowest microbial growth on tomato.
- Taxon
- TomatoSolanum lycopersicume3
- Treatment
- the highest concentration of GO capsulese3
- Outcome
- microbial growthe3
- Direction
- loweste3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Tomato was affected by the highest concentration of GO capsules applied, showing the lowest microbial growth and the highest sensory quality”
Claim · model-written summary
The highest concentration of garlic oil capsules gave the highest sensory quality of tomato.
- Taxon
- TomatoSolanum lycopersicume3
- Treatment
- the highest concentration of GO capsulese3
- Outcome
- sensory qualitye3
- Direction
- higheste3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Tomato was affected by the highest concentration of GO capsules applied, showing the lowest microbial growth and the highest sensory quality”
Claim · model-written summary
Allyl disulfide was the most abundant compound in the garlic oil profile.
- Taxon
- tomatoSolanum lycopersicume0
- Outcome
- Allyl disulfide was the most abundant GO compounde4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“sensory quality of fresh-cut tomato”
e4“Allyl disulfide was the most abundant GO compound identified”
The same questions in other papers
Allium sativum · growth · Solanum lycopersicum (tomato)Positive and negative results
10 papers in the same direction as this paper · 3 in the opposite direction
- negative
- negative
- negative
10 papers more in this group
See all 14 papers →Allium sativum · quality: general · Solanum lycopersicum (tomato)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.