Promising natural preservatives from Lippia origanoides essential oils (Verbenaceae)

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
C Hernandes ◽  
BW Bertoni ◽  
SC França ◽  
AMS Pereira
Keyword(s):  
Essential Oils ◽  
Natural Preservatives

scholarly journals Improvement of smoked and fermented dried fish processing and application of essential oils as their natural preservatives.

2020 ◽  
Vol 6 (2) ◽  
pp. 129-138
Author(s):  
Aymard Constantin Allagbé ◽  
René Gnimabou Degnon ◽  
Christian Tétédé Rodrigue Konfo ◽  
Brice Kpatinvoh ◽  
Baba-Moussa Farid
Keyword(s):  
Essential Oils ◽  
Fish Processing ◽  
Dried Fish ◽  
Natural Preservatives

scholarly journals The Potential Application of <i>Syzygium aromaticum</i> and <i>Cymbopogon citratus</i> Essential Oils as Natural Preservatives of Beef Patties

2015 ◽  
Vol 06 (03) ◽  
pp. 374-385 ◽  
Author(s):  
Fabrice Bruno Siewe ◽  
Pierre Désiré Mbougueng ◽  
Léopold Ngoune Tatsadjieu ◽  
Thierry Ngangmou Noumo ◽  
Carl M. F. Mbofung
Keyword(s):  
Essential Oils ◽  
Potential Application ◽  
Syzygium Aromaticum ◽  
Cymbopogon Citratus ◽  
Beef Patties ◽  
Natural Preservatives

scholarly journals Chemistry, Antioxidant, Antibacterial and Antifungal Activities of Volatile Oils and their Components

2009 ◽  
Vol 4 (12) ◽  
pp. 1934578X0900401 ◽  
Author(s):  
Laura De Martino ◽  
Vincenzo De Feo ◽  
Florinda Fratianni ◽  
Filomena Nazzaro
Keyword(s):  
Essential Oils ◽  
Antibacterial Activities ◽  
Penicillium Citrinum ◽  
Volatile Oils ◽  
Foeniculum Vulgare ◽  
Antibacterial And Antifungal Activities ◽  
Components Analysis ◽  
Bacteria And Fungi ◽  
Antibacterial And Antifungal ◽  
Natural Preservatives

The present paper reports the chemical composition, antioxidant and antibacterial activities of several essential oils and their components. Analysis showed that three oils (Carum carvi L., Verbena officinalis L. and Majorana hortensis L.) contained predominantly oxygenated monoterpenes, while others studied (Pimpinella anisum L., Foeniculum vulgare Mill.) mainly contained anethole. C. carvi, V. officinalis and M. hortensis oils exhibited the most potent antioxidant activity, due their contents of carvacrol, anethole and estragol. Antibacterial action was assessed against a range of pathogenic and useful bacteria and fungi of agro-food interest. V. officinalis and C. carvi oils proved the most effective, in particular against Bacillus cereus and Pseudomonas aeruginosa. Carvacrol proved most active against Escherichia coli, and completely inhibited the growth of Penicillium citrinum. The oils proved inactive towards some Lactobacilli strains, whereas single components showed an appreciable activity. These results may be important for use of the essential oils as natural preservatives for food products.

scholarly journals Antibacterial Activity and GC/MS Analysis of the Essential Oils from Flower, Leaf and Stem of Origanum vulgare ssp. viride Growing Wild in Northwest Iran

2011 ◽  
Vol 6 (9) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Ali Shafaghat
Keyword(s):  
Antibacterial Activity ◽  
Essential Oils ◽  
Shelf Life ◽  
Food Products ◽  
Major Constituent ◽  
Origanum Vulgare ◽  
Leaf Oil ◽  
Northwest Iran ◽  
Natural Preservatives ◽  
Positive Effect

Essential oils obtained from flowers, leaves and stems of Origanum vulgare L. ssp. viride (Boiss.) Hayek., growing wild in Ardabil Province (northwest Iran), were analyzed by GC and GC/MS. β-Caryophyllene was the major constituent in all three oils (48.1%, 50.1% and 60.2%, respectively). Of the 19 components detected in the flower oil, comprising 96.3% of the total, the major components were 1,8-cineole (11.6%), α-pinene (6.9%), and γ,-cadinene (4.8%). 1-Octen-3-ol (23.8%), and 1,8-cineole (8.5%) predominated in the leaf oil. In the stem oil, other main constituents were bicyclogermacrene (9.8%), 1,8-cineole (6.4%), borneol (5.1%), and pinocarvone (4.4%). The essential oils were evaluated for their antibacterial activity against 10 selected microorganisms. The data obtained contribute to the future use of certain essential oils as natural preservatives for food products, due to their safety and positive effect on shelf life.

Use of some essential oils as natural preservatives for butter

1990 ◽  
Vol 67 (3) ◽  
pp. 188-191 ◽  
Author(s):  
R. S. Farag ◽  
M. N. Ali ◽  
S. H. Taha
Keyword(s):  
Essential Oils ◽  
Natural Preservatives

scholarly journals (187) The Use of Essential Oils as Natural Preservatives for Berry Fruits

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1042E-1043 ◽  
Author(s):  
Chien Wang
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Fungal Growth ◽  
Vaccinium Corymbosum ◽  
Antimicrobial Compounds ◽  
Natural Antimicrobial ◽  
Microbial Invasion ◽  
Berry Fruits ◽  
Natural Preservatives

Berry fruits such as blackberries (Rubus sp.) and blueberries (Vaccinium corymbosum L.) are highly perishable after harvest. In addition to rapid deterioration in quality, they are also very susceptible to microbial invasion. The shelf life of these berries is usually terminated by decay. Several natural antimicrobial compounds derived from essential oils of plants were studied for their efficacies in inhibiting decay and extending shelf life of berry fruits. The severity of decay in blackberries and blueberries stored at 10 °C was significantly reduced by treatment with thymol. Treatments with menthol or eugenol also suppressed the fungal growth, but to a lesser extent. All of these three natural antimicrobial compounds extended shelf life of blackberries and blueberries as compared to the control. Berries treated with thymol, menthol, or eugenol also maintained better fruit quality with higher levels of sugars, organic acids, and oxygen radical absorbance capacity than the untreated fruits. The effects of these natural antimicrobial agents on the quality and shelf life of other fruits will be investigated.

scholarly journals KEMAMPUAN KETUMBAR (CORIANDRUM SATIVUM) DALAM MENGAWETKAN IKAN BANDENG (CHANOS-CHANOS)

2020 ◽  
Vol 20 (2) ◽  
pp. 240
Author(s):  
SRI NUR FADHILAH ◽  
Khiki Purnawaty Kasim ◽  
LATAHA LATAHA
Keyword(s):  
Essential Oils ◽  
Coriandrum Sativum ◽  
Chanos Chanos ◽  
Natural Preservative ◽  
Natural Preservatives

Fish  is a product that is easily damaged caused by the activity of bacteria, yeast and fungus.  Therefore there is a need for further treatment to maintain the quality and freshness of fish.  One way to maintain the quality and freshness of fish by using natural preservatives such as coriander.  Coriander has the potential as a natural preservative because it contains essential oils, phenols, flavonoids and linalool which are antibacterial, antioxidant, and antifugal.The purpose of this study was to determine the ability of coriander (Coriandrum Sativum) in preserving milkfish (Chanos-Canos) with 2 treatments namely coriander powder sowing and soaking coriander solution.  This type of research is experimental in nature, namely the treatment of the use of sowing and coriander (Coriandrum Sativum) as a preservative in milkfish.The results of this study indicate that organoleptic observations in milkfish by sprinkling coriander powder lasted for 10 hours and soaking the coriander solution lasted for 9 hours.The conclusion of this research is coriander (Coriandrum Sativum) had ability to preserve milkfish. The suggestion for this research is when consuming, It is better to clean first in order to the taste will not smell strongly, also It is better to choose fresh milkfish.Keywords: Coriander (Coriandrum Sativum), Milkfish (Chanos-Canos), and Durability

Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications

2018 ◽  
Vol 60 (2) ◽  
pp. 310-321 ◽  
Author(s):  
Mohsen Gavahian ◽  
Yan-Hwa Chu ◽  
Jose M. Lorenzo ◽  
Amin Mousavi Khaneghah ◽  
Francisco J. Barba
Keyword(s):  
Essential Oils ◽  
Mechanisms Of Action ◽  
Bakery Products ◽  
Natural Preservatives
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