Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1111/jfpp.15496 http://hdl.handle.net/11449/233267 |
Resumo: | Citrus canker is a quarentenary disease caused by Xanthomonas citri subsp. citri (X. citri). Thus, sanitization of fresh fruit is a necessary measure before any commercial activity. Therefore, we evaluated the clove essential oil (CEO), as an alternative sanitizer for the disinfection of citrus fruit in packinghouses. Tests in vitro and in vivo were carried out to determine the cell inhibitory concentration and to verify the efficacy of the oil for the disinfection of citrus fruits. In in vitro tests, CEO was able to inhibit X. citri when used at 0.75% (v/v). In experiments that simulate the sanitization process used in packinghouses, 5% CEO was as effective as the recommended sanitization product based on sodium hypochlorite. GC-MS results showed a high presence of eugenol derivatives as the major compounds of CEO. All results proved that CEO is a potential sanitizer that could be used as an alternative to sodium hypochlorite. Novelty impact statement: Experimental evidence shows that the clove essential oil (CEO) has the same sanitization efficacy as sodium hypochlorite, which makes of CEO an alternative sanitizer for the decontamination of citrus fruits to be exported to the European Union. CEO is a safer and more sustainable sanitizer for the postharvest disinfection of citrus fruit. |
id |
UNSP_6bb89178eac7a65ee01fa669410268ff |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/233267 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghousesCitrus canker is a quarentenary disease caused by Xanthomonas citri subsp. citri (X. citri). Thus, sanitization of fresh fruit is a necessary measure before any commercial activity. Therefore, we evaluated the clove essential oil (CEO), as an alternative sanitizer for the disinfection of citrus fruit in packinghouses. Tests in vitro and in vivo were carried out to determine the cell inhibitory concentration and to verify the efficacy of the oil for the disinfection of citrus fruits. In in vitro tests, CEO was able to inhibit X. citri when used at 0.75% (v/v). In experiments that simulate the sanitization process used in packinghouses, 5% CEO was as effective as the recommended sanitization product based on sodium hypochlorite. GC-MS results showed a high presence of eugenol derivatives as the major compounds of CEO. All results proved that CEO is a potential sanitizer that could be used as an alternative to sodium hypochlorite. Novelty impact statement: Experimental evidence shows that the clove essential oil (CEO) has the same sanitization efficacy as sodium hypochlorite, which makes of CEO an alternative sanitizer for the decontamination of citrus fruits to be exported to the European Union. CEO is a safer and more sustainable sanitizer for the postharvest disinfection of citrus fruit.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Department of General and Applied Biology Sao Paulo State University (UNESP)Department of General and Applied Biology Sao Paulo State University (UNESP)FAPESP: 2015/50162-2FAPESP: 2017/07306-9FAPESP: 2017/50216-0Universidade Estadual Paulista (UNESP)Soraggi Battagin, Tiago [UNESP]Nicolas Caccalano, Mario [UNESP]Dilarri, Guilherme [UNESP]Felipe Cavicchia Zamuner, Caio [UNESP]Alleoni, Natália [UNESP]Leonardo Saldanha, Luiz [UNESP]Bacci, Maurício [UNESP]Ferreira, Henrique [UNESP]2022-05-01T06:02:34Z2022-05-01T06:02:34Z2021-09-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1111/jfpp.15496Journal of Food Processing and Preservation, v. 45, n. 9, 2021.1745-45490145-8892http://hdl.handle.net/11449/23326710.1111/jfpp.154962-s2.0-85110219547Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Processing and Preservationinfo:eu-repo/semantics/openAccess2024-06-24T13:08:25Zoai:repositorio.unesp.br:11449/233267Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:53:19.538803Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses |
title |
Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses |
spellingShingle |
Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses Soraggi Battagin, Tiago [UNESP] |
title_short |
Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses |
title_full |
Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses |
title_fullStr |
Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses |
title_full_unstemmed |
Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses |
title_sort |
Syzygium aromaticum (clove) essential oil: An alternative for the sanitization of citrus fruit in packinghouses |
author |
Soraggi Battagin, Tiago [UNESP] |
author_facet |
Soraggi Battagin, Tiago [UNESP] Nicolas Caccalano, Mario [UNESP] Dilarri, Guilherme [UNESP] Felipe Cavicchia Zamuner, Caio [UNESP] Alleoni, Natália [UNESP] Leonardo Saldanha, Luiz [UNESP] Bacci, Maurício [UNESP] Ferreira, Henrique [UNESP] |
author_role |
author |
author2 |
Nicolas Caccalano, Mario [UNESP] Dilarri, Guilherme [UNESP] Felipe Cavicchia Zamuner, Caio [UNESP] Alleoni, Natália [UNESP] Leonardo Saldanha, Luiz [UNESP] Bacci, Maurício [UNESP] Ferreira, Henrique [UNESP] |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Soraggi Battagin, Tiago [UNESP] Nicolas Caccalano, Mario [UNESP] Dilarri, Guilherme [UNESP] Felipe Cavicchia Zamuner, Caio [UNESP] Alleoni, Natália [UNESP] Leonardo Saldanha, Luiz [UNESP] Bacci, Maurício [UNESP] Ferreira, Henrique [UNESP] |
description |
Citrus canker is a quarentenary disease caused by Xanthomonas citri subsp. citri (X. citri). Thus, sanitization of fresh fruit is a necessary measure before any commercial activity. Therefore, we evaluated the clove essential oil (CEO), as an alternative sanitizer for the disinfection of citrus fruit in packinghouses. Tests in vitro and in vivo were carried out to determine the cell inhibitory concentration and to verify the efficacy of the oil for the disinfection of citrus fruits. In in vitro tests, CEO was able to inhibit X. citri when used at 0.75% (v/v). In experiments that simulate the sanitization process used in packinghouses, 5% CEO was as effective as the recommended sanitization product based on sodium hypochlorite. GC-MS results showed a high presence of eugenol derivatives as the major compounds of CEO. All results proved that CEO is a potential sanitizer that could be used as an alternative to sodium hypochlorite. Novelty impact statement: Experimental evidence shows that the clove essential oil (CEO) has the same sanitization efficacy as sodium hypochlorite, which makes of CEO an alternative sanitizer for the decontamination of citrus fruits to be exported to the European Union. CEO is a safer and more sustainable sanitizer for the postharvest disinfection of citrus fruit. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-01 2022-05-01T06:02:34Z 2022-05-01T06:02:34Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1111/jfpp.15496 Journal of Food Processing and Preservation, v. 45, n. 9, 2021. 1745-4549 0145-8892 http://hdl.handle.net/11449/233267 10.1111/jfpp.15496 2-s2.0-85110219547 |
url |
http://dx.doi.org/10.1111/jfpp.15496 http://hdl.handle.net/11449/233267 |
identifier_str_mv |
Journal of Food Processing and Preservation, v. 45, n. 9, 2021. 1745-4549 0145-8892 10.1111/jfpp.15496 2-s2.0-85110219547 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Processing and Preservation |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129470334238720 |