Pimenta dioica: a review on its composition, phytochemistry, and applications in food technology
Recently, the utilisation of essential oils extracted from spices has been garnering interest due to their phytochemical constituents which could be extracted using various techniques. Studies have demonstrated antimicrobial activities from essential oils against foodborne pathogens, and thus, their...
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| Veröffentlicht in: | International food research journal 2021-10, Vol.28 (5), p.893-904 |
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| creator | Jarquín-Enríquez, L Ibarra-Torres, P Jimenez-Islas, H Flores-Martinez, N L |
| description | Recently, the utilisation of essential oils extracted from spices has been garnering interest due to their phytochemical constituents which could be extracted using various techniques. Studies have demonstrated antimicrobial activities from essential oils against foodborne pathogens, and thus, their application has been considered to be a possible preservative for foods. Pimenta dioica is a type of aromatic plant, and its essential oil is is rich in eugenol, a phenolic compound with wide antimicrobial spectrum. Other bioactive compounds in P. dioica extract include glycosides, alkaloids, carbohydrates, proteins, flavonoids, and tannins. The incorporation of essential oils into food is limited because they have an intense aroma, and might affect consumer acceptance. Therefore, nanotechnology is applied as a tool to rectify this limitation, and it is now possible to apply essential oils in active packaging, or to encapsulate them in biodegradable materials or edible coatings with controlled release. However, there is little information on the interaction of nanoencapsulated bioactive composites, and thus, it is essential to assess the viability of biomaterials before their use. The objective of this work is to show the use of the essential oil of Pimenta dioica and its phytochemical composites in a general way for its potential application in food technology. |
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Studies have demonstrated antimicrobial activities from essential oils against foodborne pathogens, and thus, their application has been considered to be a possible preservative for foods. Pimenta dioica is a type of aromatic plant, and its essential oil is is rich in eugenol, a phenolic compound with wide antimicrobial spectrum. Other bioactive compounds in P. dioica extract include glycosides, alkaloids, carbohydrates, proteins, flavonoids, and tannins. The incorporation of essential oils into food is limited because they have an intense aroma, and might affect consumer acceptance. Therefore, nanotechnology is applied as a tool to rectify this limitation, and it is now possible to apply essential oils in active packaging, or to encapsulate them in biodegradable materials or edible coatings with controlled release. However, there is little information on the interaction of nanoencapsulated bioactive composites, and thus, it is essential to assess the viability of biomaterials before their use. 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Studies have demonstrated antimicrobial activities from essential oils against foodborne pathogens, and thus, their application has been considered to be a possible preservative for foods. Pimenta dioica is a type of aromatic plant, and its essential oil is is rich in eugenol, a phenolic compound with wide antimicrobial spectrum. Other bioactive compounds in P. dioica extract include glycosides, alkaloids, carbohydrates, proteins, flavonoids, and tannins. The incorporation of essential oils into food is limited because they have an intense aroma, and might affect consumer acceptance. Therefore, nanotechnology is applied as a tool to rectify this limitation, and it is now possible to apply essential oils in active packaging, or to encapsulate them in biodegradable materials or edible coatings with controlled release. However, there is little information on the interaction of nanoencapsulated bioactive composites, and thus, it is essential to assess the viability of biomaterials before their use. The objective of this work is to show the use of the essential oil of Pimenta dioica and its phytochemical composites in a general way for its potential application in food technology.</description><subject>Antiinfectives and antibacterials</subject><subject>Antimicrobial agents</subject><subject>Aroma</subject><subject>Bioactive compounds</subject><subject>Biocompatibility</subject><subject>Biodegradability</subject><subject>Biodegradable materials</subject><subject>Biodegradation</subject><subject>Biological activity</subject><subject>Biomaterials</subject><subject>Biomedical materials</subject><subject>Carbohydrates</subject><subject>Chemical composition</subject><subject>Chemical compounds</subject><subject>Composite materials</subject><subject>Controlled release</subject><subject>Essential oils</subject><subject>Eugenol</subject><subject>Flavonoids</subject><subject>Food</subject><subject>Food science</subject><subject>Food technology</subject><subject>Glycosides</subject><subject>Microorganisms</subject><subject>Nanotechnology</subject><subject>Oils & fats</subject><subject>Packaging</subject><subject>Pathogens</subject><subject>Pharmaceuticals</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phytochemicals</subject><subject>Pimenta dioica</subject><subject>Polyphenols</subject><subject>Preservatives</subject><subject>Seeds</subject><subject>Spices</subject><issn>1985-4668</issn><issn>2231-7546</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNotjctKxDAARYMoWMb5h4DbKeTVPNzJ4AsGdKHrMc3DZmiT2GSU_r0jyl3czbnnnoGGEIpb0TF-DhqsZNcyzuUlWJdyQAhhyignogHvL2FysWpoQwpG30ANZ_cV3DdMEYZaoElTTiXUkOIG5mGpyQxuCqXOywbqaKHOeTwtf4ECQ4Q-JQurM0NMY_pYrsCF12Nx6_9egbf7u9ftY7t7fnja3u7ajCWtLcWaUcokswxZTpGi3iPScyG86nrLFBKKSMaZ9Qxp7WmPJDNOCCSMxETSFbj-8-Y5fR5dqftDOs7xdLknHHdS0e6UH6XQUgE</recordid><startdate>20211001</startdate><enddate>20211001</enddate><creator>Jarquín-Enríquez, L</creator><creator>Ibarra-Torres, P</creator><creator>Jimenez-Islas, H</creator><creator>Flores-Martinez, N L</creator><general>Universiti Putra Malaysia, Faculty of Food Science & Technology</general><scope>7RQ</scope><scope>7XB</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>BVBZV</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope><scope>Q9U</scope></search><sort><creationdate>20211001</creationdate><title>Pimenta dioica: a review on its composition, phytochemistry, and applications in food technology</title><author>Jarquín-Enríquez, L ; 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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Antiinfectives and antibacterials Antimicrobial agents Aroma Bioactive compounds Biocompatibility Biodegradability Biodegradable materials Biodegradation Biological activity Biomaterials Biomedical materials Carbohydrates Chemical composition Chemical compounds Composite materials Controlled release Essential oils Eugenol Flavonoids Food Food science Food technology Glycosides Microorganisms Nanotechnology Oils & fats Packaging Pathogens Pharmaceuticals Phenolic compounds Phenols Phytochemicals Pimenta dioica Polyphenols Preservatives Seeds Spices |
| title | Pimenta dioica: a review on its composition, phytochemistry, and applications in food technology |
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