The chemico-physical and composite characteristics of food and food products make them susceptible to microbial spoilage. Additives of CO2 in food products such as soft drinks can reduce growth of some microorganisms and induce others. Thermal treatments, to which ingredients and intermediate and final products can be subjected, affect the stability of these products. Since polyethylene terephthalate packaging cannot be thermally treated due the susceptibility of plastic material to heating, food and beverage stability relies upon the addition of preservatives, generally weak acids, such as sorbic and benzoic acids. New strategies for the stabilization of food free from traditional preservatives are constantly being investigated by the manufacturers. In fact, consumers are inclined to consider these preservatives as extraneous and unsafe because they have no connection with the food matrix. Furthermore preservatives could undergo chemical transformations giving origin to toxic compounds. In this scenario, the search for new strategies and new antimicrobials for stabilization of food and beverages has become a central goal for producers. Aromatic compounds and essential oils are an interesting alternative. However, their organoleptic impact and the variable composition of the essential oils (which can be reflected in their antimicrobial activity) limit the industrial use of these substances as preservatives. Furthermore, a stabilization strategy without the addition of excessive concentrations of the flavoring agent seems to be difficult to be realized. Bitter orange oils are obtained from different parts (peels, leaves, and flowers) of Citrus aurantium species. The most abundant component of the bitter oil is the monoterpene limonene that represents 65–97% of the oil, depending on several factors, mainly the extraction method, harvesting time of the plant material, and mainly the geographic origin of the oil. Bitter oil has been reported to possess various pharmacological properties. In this chapter, the antispoilage, antibacterial, antifungal, antioxidant, and flavoring property of bitter orange oil (C. aurantium species) for food preservation are discussed.

Bitter Orange (Citrus aurantium L.) Oils

ANWAR, SIRAJUDHEEN;SPECIALE, ANTONIO;CIMINO, Francesco;SAIJA, Antonina
2016-01-01

Abstract

The chemico-physical and composite characteristics of food and food products make them susceptible to microbial spoilage. Additives of CO2 in food products such as soft drinks can reduce growth of some microorganisms and induce others. Thermal treatments, to which ingredients and intermediate and final products can be subjected, affect the stability of these products. Since polyethylene terephthalate packaging cannot be thermally treated due the susceptibility of plastic material to heating, food and beverage stability relies upon the addition of preservatives, generally weak acids, such as sorbic and benzoic acids. New strategies for the stabilization of food free from traditional preservatives are constantly being investigated by the manufacturers. In fact, consumers are inclined to consider these preservatives as extraneous and unsafe because they have no connection with the food matrix. Furthermore preservatives could undergo chemical transformations giving origin to toxic compounds. In this scenario, the search for new strategies and new antimicrobials for stabilization of food and beverages has become a central goal for producers. Aromatic compounds and essential oils are an interesting alternative. However, their organoleptic impact and the variable composition of the essential oils (which can be reflected in their antimicrobial activity) limit the industrial use of these substances as preservatives. Furthermore, a stabilization strategy without the addition of excessive concentrations of the flavoring agent seems to be difficult to be realized. Bitter orange oils are obtained from different parts (peels, leaves, and flowers) of Citrus aurantium species. The most abundant component of the bitter oil is the monoterpene limonene that represents 65–97% of the oil, depending on several factors, mainly the extraction method, harvesting time of the plant material, and mainly the geographic origin of the oil. Bitter oil has been reported to possess various pharmacological properties. In this chapter, the antispoilage, antibacterial, antifungal, antioxidant, and flavoring property of bitter orange oil (C. aurantium species) for food preservation are discussed.
2016
9780124166417
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11570/3067664
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