Cover Page

images

The IFT Press series reflects the mission of the Institute of Food Technologists—to advance the science of food contributing to healthier people everywhere. Developed in partnership with Wiley, IFT Press books serve as leading – edge handbooks for industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture professionals worldwide. Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 18,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science across the food value chain through knowledge sharing, education, and advocacy.

IFT Press Advisory Group

Baris Ates
Nicolas Bordenave
Ravi Chermala
YiFang Chu
Deepti Dabas
Chris Doona
Chris Findlay
Maria Jose Frutos‐Fernandez
Elsina Hagan
Jung Hoon Han
Shane McDonald
Gordon Robertson
Shahin Roohinejad
Sam Saguy
Fereidoon Shahidi
Herbert Stone
Yael Vodovotz
Jared Willbergh

Bob Swientek (IFT)
Melanie Bartelme (IFT)
David McDade (Wiley)


images

Essential Oils in Food Processing

Chemistry, Safety and Applications


Edited by

Seyed Mohammad Bagher Hashemi

Fasa University
Iran

Amin Mousavi Khaneghah

University of Campinas
Brazil

Anderson de Souza Sant'Ana

University of Campinas
Brazil









Wiley Logo
Wiley Logo

Titles in the IFT Press Series

  • Accelerating New Food Product Design and Development, second edition (Jacqueline H. Beckley, Leslie J. Herzog and M. Michele Foley)
  • Advances in Dairy Ingredients (Geoffrey W. Smithers and Mary Ann Augustin)
  • Anti‐Ageing Nutrients: Evidence‐based Prevention of Age‐Associated Diseases (Deliminda Neves)
  • Bioactive Compounds from Marine Foods: Plant and Animal Sources (Blanca Hernández‐Ledesma and Miguel Herrero)
  • Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (Yoshinori Mine, Eunice Li‐Chan, and Bo Jiang)
  • Biofilms in the Food Environment, second Edition (Anthony L. Pometti III and Ali Demicri)
  • Bitterness: Perception, Chemistry and Food Processing (Michel Aliani and Michael N.A. Eskin)
  • Calorimetry in Food Processing: Analysis and Design of Food Systems (Gönül Kaletunç)
  • Coffee: Emerging Health Effects and Disease Prevention (Yi‐Fang Chu)
  • Flavor, Satiety and Food Intake (Beverly Tepper and Martin Yeomans)
  • Food Carbohydrate Chemistry (Ronald E. Wrolstad)
  • Food Carotenoids: Chemistry, Biology and Technology (Delia B. Rodriguez‐Amaya)
  • Food Industry Design, Technology & Innovation (Helmut Traitler, Birgit Coleman and Karen Hofmann)
  • Food Ingredients for the Global Market (Yao‐Wen Huang and Claire L. Kruger)
  • Food Irradiation Research and Technology, second edition (Christoper H. Sommers and Xuetong Fan)Foodborne Pathogens in the Food Processing Environment: Sources, Detection and Control (Sadhana Ravishankar, Vijay K. Juneja, and Divya Jaroni)
  • Food Oligosaccharides: Production, Analysis and Bioactivity (F. Javier Moreno and Maria Luz Sanz
  • Food Texture Design and Optimization (Yadunandan Dar and Joseph Light)
  • High Pressure Processing of Foods (Christopher J. Doona and Florence E. Feeherry)
  • Hydrocolloids in Food Processing (Thomas R. Laaman)
  • Improving Import Food Safety (Wayne C. Ellefson, Lorna Zach, and Darryl Sullivan)
  • Innovative Food Processing Technologies: Advances in Multiphysics Simulation (Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg)
  • Mathematical and Statistical Methods in Food Science and Technology (Daniel Granato and Gastón Ares)
  • Membrane Processes for Dairy Ingredient Separation (Kang Hu and James Dickson)
  • Microbial Safety of Fresh Produce (Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani)
  • Microbiology and Technology of Fermented Foods (Robert W. Hutkins)
  • Microbiology in Dairy Processing: Challenges and Opportunities (Palmiro Poltronieri)
  • Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer, Pablo Juliano, Peter Roupas and Cornelis Versteeg)
  • Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean‐François Meullenet, Rui Xiong, and Christopher J. Findlay
  • Nanoscience and Nanotechnology in Food Systems (Hongda Chen)
  • Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients (Cristina Sabliov, Hongda Chen and Rickey Yada)
  • Natural Food Flavors and Colorants, second edition (Mathew Attokaran)
  • Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh)
  • Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R. Aimutis)
  • Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa‐Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan)
  • Nutraceuticals, Glycemic Health and Type 2 Diabetes (Vijai K. Pasupuleti and James W. Anderson)
  • Organic Meat Production and Processing (Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, and Corliss A. O’Bryan)
  • Packaging for Nonthermal Processing of Food (Jung H. Han)
  • Practical Ethics for the Food Professional: Ethics in Research, Education and the Workplace (J. Peter Clark and Christopher Ritson)
  • Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions (Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor)
  • Processing and Nutrition of Fats and Oils (Ernesto M. Hernandez and Afaf Kamal‐Eldin)
  • Processing Organic Foods for the Global Market (Gwendolyn V. Wyard, Anne Plotto, Jessica Walden, and Kathryn Schuett)
  • Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M. Hasler)
  • Resistant Starch: Sources, Applications and Health Benefits (Yong‐Cheng Shi and Clodualdo Maningat)
  • Sensory and Consumer Research in Food Product Design and Development (Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion)
  • Spray Drying Techniques for Food Ingredient Encapsulation (C. Anandharamakrishnan and Padma Ishwarya S.)
  • Sustainability in the Food Industry (Cheryl J. Baldwin)
  • Thermal Processing of Foods: Control and Automation (K.P. Sandeep)
  • Trait ‐ Modified Oils in Foods (Frank T. Orthoefer and Gary R. List)
  • Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa‐Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza)
  • Whey Processing, Functionality and Health Benefits (Charles I. Onwulata and Peter J. Huth)




logo.gif

List of Contributors

Hamid Akbariirad
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

Saeedeh Shojaee‐Aliabadi
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Riccardo Amorati
Department of Chemistry ‘G. Ciamician’, University of Bologna, Italy

Francisco J. Barba
Universitat de València, Faculty of Pharmacy, Nutrition and Food Science Area, Valencia, Spain

Antonio Bevilacqua
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy

Farid Chemat
Universitéd’ Avignon et des Pays de Vaucluse, France

Maria Rosaria Corbo
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy

Duarte, M.C.T.
Research Centre for Chemistry, Biology and Agriculture – CPQBA/UNICAMP – Microbiology Division, Campinas, São Paulo, Brazil

Duarte, R.M.T.
Research Centre for Chemistry, Biology and Agriculture – CPQBA/UNICAMP – Microbiology Division, Campinas, São Paulo, Brazil

Ismail Es
Department of Material and Bioprocess Engineering, Faculty of Chemical Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

Hassan Eslahi
Department of Chemistry, College of Sciences, Shiraz University, Iran

Nafiseh Fahimi
Department of Chemistry, College of Sciences, Shiraz University, Iran

Mario C. Foti
Istituto di Chimica Biomolecolare del CNR, Italy

Ralf Greiner
Department of Food Technology and Bioprocess Engineering, Max Rubner‐Institut, Federal Research Institute of Nutrition and Food, Germany

Seyed Mohammad Bagher Hashemi
Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran

Seyede Marzieh Hosseini
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Amin Mousavi Khaneghah
Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

Anissa Khelfa
Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable, France

Shima Bazgir Khorram
Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran

Mohamed Koubaa
Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable, France

Ramadasan Kuttan
Department of Biochemistry, Amala Cancer Research Centre, Kerala, India

Sze Ying Leong
Department of Food Science, University of Otago, New Zealand;
Department of Safety and Quality of Fruit and Vegetables, Max Rubner‐Institut, Federal Research Institute of Nutrition and Food, Germany

Vijayasteltar B. Liju
Department of Biochemistry, Amala Cancer Research Centre, Kerala, India

Aurelio López‐Malo
Departamento de Ingeniería Química y Alimentos,
Universidad de las Américas Puebla, Puebla, Mexico

Ana Cecilia Lorenzo‐Leal
Departamento de Ingeniería Química y Alimentos,
Universidad de las Américas Puebla, Puebla, Mexico

Emma Mani‐López
Departamento de Ingeniería Química y Alimentos,
Universidad de las Américas Puebla, Puebla, Mexico

Jairo Rene Martinez
Research Centre for Biomolecules, CIBIMOL‐CENIVAM, Universidad Industrial de Santander, Bucaramanga, Colombia

Liela Mirmoghtadaie
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Enrique Palou
Departamento de Ingeniería Química y Alimentos,
Universidad de las Américas Puebla, Puebla, Mexico

Marianne Perricone
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy

Rodrigues, M.V.N.
Research Centre for Chemistry, Biology and Agriculture – CPQBA/UNICAMP – Chemistry of Natural Products Division, Campinas, São Paulo, Brazil

Rodrigues, R.A.F.
Research Centre for Chemistry, Biology and Agriculture – CPQBA/UNICAMP – Organic Chemistry and Pharmaceutical Division, Campinas, São Paulo, Brazil

Shahin Roohinejad
Department of Food Technology and Bioprocess Engineering, Max Rubner‐Institut, Federal Research Institute of Nutrition and Food, Germany; Burn and Wound Healing Research Centre, Division of Food and Nutrition, Shiraz University of Medical Sciences, Iran

Anderson de Souza Sant’Ana
Department of Food Science,University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

Ali Reza Sardarian
Department of Chemistry, College of Sciences, Shiraz University, Iran

Milena Sinigaglia
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy

Maryam Sohrabi
Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran

Barbara Speranza
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy

Elena E. Stashenko
Research Centre for Biomolecules, CIBIMOL‐CENIVAM, Universidad Industrial de Santander, Bucaramanga, Colombia

Iuliana Vintilă
Food Science, Food Engineering and Applied Biotechnology Department, University ‘Dunărea de Jos’ Galaţi, România

Acknowledgements

Seyed Mohammad Bagher Hashemi would like to thank Allah for the opportunity to gain knowledge to write this book. He sincerely acknowledges the sacrifices made by his parents during his education. He also would like to express his appreciation to Fasa University.

Amin Mousavi Khaneghah and Anderson de Souza Sant’Ana gratefully acknowledge University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.

Amin Mousavi Khaneghah likes to thank the support of CNPq‐TWAS Postgraduate Fellowship (Grant # 3240274290).

Anderson de Souza Sant’Ana would like to thank the support of Conselho Nacional de Desenvolvimento Cientifico e Tecnológico (CNPq) (Grant #CNPq 302763/2014‐7).

Introduction

Amin Mousavi Khaneghah, Anderson de Souza Sant’Ana

In recent years, due to their application in therapeutic, food, cosmetic, aromatic, fragrance and spiritual uses, the essential oil industry has gained increased importance. Essential oils are complex mixtures of small molecular weight compounds including saturated and unsaturated hydrocarbons, alcohol, aldehydes, esters, ethers, ketones, oxides phenols and terpenes. Because of their natural origin and of their widely described potential beneficial properties, essential oils can find several applications in the field of food processing.

i.e.e.g.

This book provides a comprehensive perspective of the pertinent aspects of essential oils including antimicrobial, toxicology, chemistry, extraction methods, composition, applications and other practical topics required for the development of this industry and wide application of essential oils.