Diffusional Behaviour of Essential Oil Components in Active Packaging Polypropylene Films by Multiple Headspace Solid Phase Microextraction–Gas Chromatography

Background: Plant viral infections induce changes in the host plant, which can potentially impact composition, organoleptic properties, and storability characteristics of plant products. In particular, onion odor and flavor are determined mainly by volatile organic compounds, and changes upon infection with onion yellow dwarf virus may deeply influence these characters. Methods: A time-course study of volatile organic compounds in onion yellow dwarf virus-infected versus healthy ‘Rossa di Tropea’ onion bulbs was performed using headspace solid-phase microextraction gas chromatography–mass spectrometry; sensory analysis performed at marketability stage of onion production was used to correlate such changes to the taste characteristics perceived by consumers. Results: Volatile organic compounds regulated in infection conditions were identified, mainly belonging to mono- and poly-sulfides classes. The most abundant compounds in the analyzed samples were propyl disulfide, allyl-isopropyl disulfide, and propanethiol; significantly different concentrations were observed for 7 out of 11 VOCs in virus-infected compared to healthy bulbs. Statistical analysis based on a partial least squares discriminant analysis model and hierarchical cluster analysis allowed us to cluster samples based on phytosanitary status and storage time and to identify the most responsible compounds for such classification. Conclusions: Onion yellow dwarf virus infection induces changes in volatile organic compounds in onion during storage. The impact of such regulated compounds on ‘Rossa di Tropea’ onion odor and flavor and correlation with sensory analysis are discussed.

The objective of this investigation was to assess the chemical makeup of essential oil derived from Ptychotis verticillata (PVEO), and to examine its antifungal, insecticidal, and repellent properties. PVEO was extracted through hydrodistillation, and its volatile constituents were analyzed using Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry. Qualitative and quantitative evaluation of antifungal activity was carried out using the agar diffusion method and the minimum inhibitory concentration (MIC) test against Candida glabrata, Saccharomyces cerevisiae, Aspergillus niger and Penicillium digitatum. We evaluated the repellent potential, as well as the contact and inhalation toxicity of PVEO against Callosobruchus maculatus. The results of the study indicated that the essential oil of P. verticillata was composed mainly of γ-Terpinen (25.86%), β-Cymene (18.70%) O-Cymen-5-ol (16.78) and α-Pinene (12.13%). PVEO showed potent antifungal activity against all strains tested. The results of insecticidal activity of this essential oil were promising in adult C. maculatus. At a dose of 20 ml · dm–3 of air, EO caused maximum mortality with an LC50 value of 5.64 ml · dm–3 for the inhalation test and 3.4 ml · dm–3 for the contact test. In addition, a significant decrease in the number of eggs laid and adult emergence was observed as EO doses increased, reaching a reduction of around 95% at a dose of 20 ml · dm–3 of air. In terms of repellent activity, PVEO also showed encouraging results. It demonstrated an average repellent activity of around 92 ± 10.95%. Furthermore, molecular docking simulations corroborated the in vitro results and demonstrated that specific p-Menthen-3-one compounds formed more robust hydrogen bonding interactions with the target receptors. These experiments underscore PVEO’s effectiveness as a fungicide against the tested fungal strains, demonstrating its role as a bio-insecticide against C. maculatus adults, and its potential as an appealing repellent. This suggests that PVEO could serve as a valuable alternative within integrated pest management strategies.

Unraveling the fishy odor of Laminaria japonica via headspace solid-phase microextraction gas chromatography-mass spectrometry, molecular docking and chemometrics: Key odorant identification and prediction-model construction.

The production of healthy, eco-friendly, sustainable, and active food packaging is necessary to replace the existing conventional synthetic packaging. The aim of this study is to develop new food packaging materials from polylactic acid (biodegradable polymer) encapsulated with volatile oils for the production of active packaging that has a functional effect on food borne pathogens (antibacterial properties) and to study the impact of gamma irradiation on the antimicrobial activity of these packages. Lemongrass essential oils (LGEO) and Cumin essential oils (CEO) and in combination (mix EOs), their incorporation complex into polylactic acid (PLA) films and the antibacterial activity of active PLA films before and after γ-irradiation (5 and 10 kGy) were studied against three important food pathogens; Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enteritidis. Also, the mechanical and physical properties of the active films were evaluated. PLA/LGEO showed good stability with a suitable prolonged release of LGEO, resulting in improved antimicrobial activity compared to the PLA/CEO. Due to the synergistic effects of mix EOs, PLA/mix EOs films showed complete inactivation against tested bacteria, suggesting that the evolved PLA/mix EOs films have great potential for food active packaging applications, so PLA/mix EOs were selected for further analysis. Irradiation at dose 5 kGy has no significant effect on the antibacterial activity of PLA/EOs films, increasing the radiation dose to 10 kGy, resulted in a significant decrease in active PLA/EOs films antibacterial activity. The combination of lactic acid active packaging and 5 or less doses of gamma irradiation will have a synergistic effect against food borne pathogen, thus achieving the quality and safety of irradiated foods.

ABSTRACTNatural antimicrobial agents are the primary compounds incorporated into active packaging, offering a promising solution for enhancing food preservation and safety. This study aimed to develop potato starch films with varying concentrations of rosemary essential oil (REO) using the casting method. The films were evaluated for their structural, optical, mechanical, antimicrobial, and biodegradable properties, as well as the stability of their volatile compounds under varying storage times and temperatures. The most abundant volatile compounds identified were 1R‐α‐pinene, camphene, β‐pinene, β‐myrcene, and D‐limonene, regardless of REO concentration or storage conditions. Generally, refrigeration was more effective in preserving a greater number of compounds at 5.0% and 7.5% REO concentrations. Incorporation of REO reduced the growth of Staphylococcus aureus by 92.9%, 94.5%, and 96.2%, and Escherichia coli by 96.5%, 98.0%, and 99.0%, respectively, compared to the control. The essential oil also exhibited more antimicrobial activity against S. aureus. The addition of REO reduced film thickness while increasing elongation and water solubility without affecting moisture content or water vapor permeability. Biodegradability tests confirmed the environmentally friendly nature of the films. This study demonstrates the potential application of these films as active and biodegradable packaging for food storage under various temperature conditions.

Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat.

The present study was conducted to evaluate the in vitro antimicrobial and antioxidant properties of thyme and rosemary essential oils. The chemical compositions of hydro distilled essential oils were analyzed by GC/MS system. A total of 30 constituents representing of thyme oil were identified: thymol (39.44%), P-cymene (23.6%), γterpinene (12.51%), ledol (2.24%) and Aromadenrrene (2.12%) were the main components comprising 79.91% of the oil. While 37 constituents representing of rosemary oil were identified: borneol (24.13%), α – pinene (9.72%), αcaryophyllene (8.35%), ledol (6.42%), eucalyptol (5.11%), camphor (5.01%), γ – terpinene (5.005), Dverbenone (4.17%), limonene (2.29%) and methyl jasmonate (2.24) were the main components comprising 72.445 % of the oil. Antioxidant effects of essential oils from thyme and rosemary were determined on flaxseed and sesame oils. These essential oils were added to the oils at concentrations of 0.25% and 0.5%, besides the control groups for comparison. The samples were stored 65° C in darkness for 14 days. The antioxidant activity of the essential oils was determined by measuring peroxide values (meq O2/kg oil). On the basis of peroxide value assay, the essential oils showed stronger antioxidant effect when compared to control groups. Amongst the investigated essential oils, the thyme oil was the most effective on retarding lipid oxidation of crude oils, which was followed by rosemary oil. On the other hand in the present investigation antimicrobial activity of two essential oils has been evaluated. After bioassays, most of the essential oils were found susceptible to Gram-positive bacteria such as Staphylococcus aureus, Bacillus subtilis, and didn't showed any activity against Gram-negative bacteria Pseudomonas aueginosa, Escherichia coli. For screening of antimicrobial susceptibility in each essential oil, both positive and negative controls were set to determine growth inhibition zone diameters and MIC (minimum inhibitory concentration).Among two essential oils thyme oil was found to be highly antimicrobial, as it has shown high growth inhibition zone diameter in comparison to rosemary oil except against Aspergillus niger.

BackgroundMentha longifolia L. is a perennial plant belonging to the Lamiaceae family that has a wide distribution in the world. M. longifolia has many applications in the food and pharmaceutical industries due to its terpenoid and phenolic compounds. The phytochemical profile and biological activity of plants are affected by their genetics and habitat conditions. In the present study, the content, constituents and antifungal activity of the essential oil extracted from 20 accessions of M. longifolia collected from different regions of Iran and Iraq countries were evaluated.ResultsThe essential oil content of the accessions varied between 1.54 ± 0.09% (in the Divandarreh accession) to 5.49 ± 0.12% (in the Khabat accession). Twenty-seven compounds were identified in the essential oils of the studied accessions, which accounted for 85.5-99.61% of the essential oil. The type and amount of dominant compounds in the essential oil were different depending on the accession. Cluster analysis of accessions based on essential oil compounds grouped them into three clusters. The first cluster included Baziyan, Boukan, Sarouchavah, Taghtagh, Darbandikhan, Isiveh and Harir. The second cluster included Khabat, Kounamasi, Soni and Mahabad, and other accessions were included in the third cluster. Significant correlations were observed between the essential oil content and components with the climatic and soil conditions of the habitats. The M. longifolia essential oil indicated antifungal activity against Fusarium solani in both methods used. In all studied accessions, the fumigation method compared to the contact method was more able to control mycelia growth. In both methods, the inhibition percentage of essential oil on mycelia growth increased with an increase in essential oil concentration. Significant correlations were found between the essential oil components and the inhibition percentage of mycelium growth.ConclusionThe studied M. longifolia accessions showed significant differences in terms of the essential oil content and components. Differences in phytochemical profile of accessions can be due to their genetic or habitat conditions. The distance of the accessions in the cluster was not in accordance with their geographical distance, which indicates the more important role of genetic factors compared to habitat conditions in separating accessions. The antifungal activity of essential oils was strongly influenced by the essential oil quality and concentration, as well as the application method. Determining and introducing the elite accession in this study can be different depending on the breeder’s aims, such as essential oil content, desired chemical composition, or antifungal activity.

Headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf Kalapua)

Insights into VOCs variation derived from Chinese black truffles (Tuber indicum) between grades via E-nose, HS-SPME-GC-MS, and HS-GC-IMS

Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS

The exploitation of underutilised resources is critical for achieving a sustainable society, and non-edible seaweeds are promising candidates. This study focused on the red alga Portieria hornemannii from Okinawa, Japan, a seaweed with a distinctive aroma, and determined its volatile organic compounds (VOCs) and halogenated secondary metabolites using headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) at various extraction temperatures. HS-SPME-GC-MS analysis revealed 52 VOCs in Okinawan P. hornemannii, including predominant compounds α-pinenyl bromide (IUPAC name: 2-bromomethyl-6,6-dimethylbicyclo [3.1.1]hept-2-ene; halogenated monoterpene), myrcene disulfide (3-(6-methyl-2-methylidenehept-5-enylidene)dithiirane), and 5,6-dimethyl-1H-benzimidazole, the content of which in the extract increased with increasing extraction temperature from 30 to 60 °C. On the other hand, the β-myrcene (7-methyl-3-methyleneocta-1,6-diene) content, which likely contributes majorly to the distinct fresh odour of the algae, declined as the temperature increased. Furthermore, the proportion of β-myrcene obtained using SPME was significantly higher than that extracted using solvent liquid extraction (SLE) (7.20% in SPME at 30 °C vs. 0.09%, respectively). However, SLE-GC-MS provided a different P. hornemannii volatile profile, allowing for the acquisition of more furan-, alcohol-, ester-, and carboxylic acid-containing compounds. These data provide valuable information, such as a systematic analytical framework for volatiles profiling in the marine macroalgae P. hornemannii, with potential applicability in the development of food and fragrance products.

Comparative analysis of floral scent profiles between two Chimonanthus praecox plants under different rhythms and blooming stages

Background/Objectives: Volatile organic compounds (VOCs) are emerging as non-invasive biomarkers of metabolic and disease-related processes, yet their reliable detection from complex biological matrices such as urine remains analytically challenging. This study aimed to establish a robust, non-targeted headspace solid-phase microextraction gas chromatography–mass spectrometry (HS–SPME GC–MS) workflow optimized for very small-volume urinary samples. Methods: We systematically evaluated the effects of pH adjustment and NaCl addition on VOC extraction efficiency using a 75 µm CAR/PDMS fiber and a sample volume of only 0.75 mL. Method performance was further assessed using concentration-dependent experiments with representative VOC standards and by application to real human urine samples analyzed in technical triplicates. Results: Acidification to pH 3 markedly improved extraction performance, increasing both total signal intensity and the number of detectable VOCs, whereas alkaline conditions and additional NaCl produced only minor effects. Representative VOC standards showed compound-specific linear dynamic ranges with minimal carry-over within the relevant analytical range. Application to real urine samples confirmed high analytical reproducibility, with triplicates clustering tightly in principal component analysis and most metabolites exhibiting relative standard deviations below 25%. Conclusions: The optimized HS–SPME GC–MS method enables comprehensive, non-targeted urinary VOC profiling from limited sample volumes. This workflow provides a robust analytical foundation for exploratory volatilomics studies under sample-limited conditions and supports subsequent targeted method refinement once specific compounds or chemical classes have been prioritized.

Sorghum is a widely used adjunct that is used in the production of beer and increasingly affects beer flavour as the amount added increases. The aim of this work was to establish a simple, solvent-free technique, without derivatization, to analyse flavours and typical volatile compounds present in extruded and unextruded sorghum beer, and to compare the flavour differences of the two types of beer. Headspace solid-phase micro-extraction gas chromatography–mass spectrometry was used to determine the flavours in the two beers and eight typical volatile compounds were quantified using GC. Forty-five flavour compounds were identified and quantified in extruded white sorghum beer, while 31 flavour compounds were identified in unextruded white sorghum beer. Extruded or unextruded white sorghum can be used to produce ale beer, but the primary flavour content in the extruded white sorghum beer was higher than in the unextruded white sorghum beer. Copyright © 2016 The Institute of Brewing & Distilling