| Title: | The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery |
| Author(s): | Martinez-Hernandez GB; Taboada-Rodriguez A; Garre A; Marin-Iniesta F; Lopez-Gomez A; |
| Address: | "Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politecnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain. Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain. Food Microbiology Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands. Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnologia Vegetal, Edif I+D+I, Campus Muralla del Mar, Universidad Politecnica de Cartagena, 30202 Cartagena, Spain" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. The innovative technology of vapor essential oil (EO) application under vacuum conditions may recover aroma lost during the postharvest processing of plant products like aromatic herbs. Hence, this study assessed the aroma recovery effect of vapor EOs applied during vacuum cooling on curly parsley and dill. The volatile organic compounds (VOCs) profiles of these aromatic herbs were studied by static headspace solid-phase microextraction (SPME), and the VOCs sorption kinetics onto the SPME stir-bar coating were modeled by the Baranyi model. At the pilot plant scale, the total VOCs contents of parsley and dill (whose extractability was increased by 10-20% after a single vacuum process) were enhanced by 4.5- and 2-fold, respectively, when vapor EOs were applied. In particular, 1,3,8-p-menthatriene and carvone (parsley) increased by 18.7- and 7.3-fold, respectively, while dill ether (the characteristic VOC of dill) augmented by 2.4-fold after vapor EOs were applied under vacuum conditions. The aroma recovery of culinary herbs was successfully validated at an industrial level in an installation developed by our group to apply vapor EOs within a vacuum cooling system, reaching total VOC recoveries of 4.9- and 2.3-fold in parsley and dill, respectively" |
| Keywords: | Spme VOCs aromatic herbs basil dill parsley quality vacuum cooling vapor EOs; |
| Notes: | "PubMed-not-MEDLINEMartinez-Hernandez, Gines Benito Taboada-Rodriguez, Amaury Garre, Alberto Marin-Iniesta, Fulgencio Lopez-Gomez, Antonio eng 777900/Horizon 2020/ 20170712/Centro para el Desarrollo Tecnologico Industrial/ 844423/Horizon 2020/ Switzerland 2021/03/04 Foods. 2021 Feb 26; 10(3):498. doi: 10.3390/foods10030498" |
