2016, Pages 259–268
Chapter 29 – Bitter Orange (Citrus aurantium L.) Oils
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.
Keywords
- Antispoilage;
- Bitter orange oil;
- Citrus aurantium;
- Food preservation;
- Limonene
List of Abbreviations
- ATCC
- American type culture collection
- CaEO
- Citrus aurantium essential oil
- DPPH
- 2,2-diphenylpicrylhydrazyl
- EO
- Essential oil
- TBARS
- Thiobarbituric acid reactive species
Copyright © 2016 Elsevier Inc. All rights reserved.
