Facile Fabrication of Nanoformulated Cinnamomum glaucescens Essential Oil as a Novel Green Strategy to Boost Potency Against Food Borne Fungi, Aflatoxin Synthesis, and Lipid Oxidation

2022 ◽  
Author(s):  
Shikha Tiwari ◽  
Neha Upadhyay ◽  
Bijendra Kumar Singh ◽  
Vipin Kumar Singh ◽  
Nawal Kishore Dubey
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Food Borne ◽  
Facile Fabrication ◽  
Green Strategy

scholarly journals Immune-Modulatory Effects upon Oral Application of Cumin-Essential-Oil to Mice Suffering from Acute Campylobacteriosis

Pathogens ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 818
Author(s):  
Soraya Mousavi ◽  
Dennis Weschka ◽  
Stefan Bereswill ◽  
Markus Heimesaat
Keyword(s):  
Essential Oil ◽  
Infectious Diseases ◽  
Post Infection ◽  
Apoptotic Cell ◽  
Natural Compounds ◽  
Mesenteric Lymph Nodes ◽  
Beneficial Effects ◽  
Cell Responses ◽  
Food Borne ◽  
Human Campylobacteriosis

Human campylobacteriosis, commonly caused by Campylobacter jejuni, is a food-borne infection with rising prevalence causing significant health and socioeconomic burdens worldwide. Given the threat from emerging antimicrobial resistances, the treatment of infectious diseases with antibiotics-independent natural compounds is utmost appreciated. Since the health-beneficial effects of cumin-essential-oil (EO) have been known for centuries, its potential anti-pathogenic and immune-modulatory effects during acute experimental campylobacteriosis were addressed in the present study. Therefore, C. jejuni-challenged secondary abiotic IL-10-/- mice were treated perorally with either cumin-EO or placebo starting on day 2 post-infection. On day 6 post-infection, cumin-EO treated mice harbored lower ileal pathogen numbers and exhibited a better clinical outcome when compared to placebo controls. Furthermore, cumin-EO treatment alleviated enteropathogen-induced apoptotic cell responses in colonic epithelia. Whereas, on day 6 post-infection, a dampened secretion of pro-inflammatory mediators, including nitric oxide and IFN-γ to basal levels, could be assessed in mesenteric lymph nodes of cumin-EO treated mice, systemic MCP-1 concentrations were elevated in placebo counterparts only. In conclusion, our preclinical intervention study provides first evidence for promising immune-modulatory effects of cumin-EO in the combat of human campylobacteriosis. Future studies should address antimicrobial and immune-modulatory effects of natural compounds as adjunct antibiotics-independent treatment option for infectious diseases.

scholarly journals Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

2016 ◽  
Vol 46 (3) ◽  
pp. 560-566 ◽  
Author(s):  
Ana Paula Daniel ◽  
Lauren Fresinghelli Ferreira ◽  
Bruna Klein ◽  
Amanda Roggia Ruviaro ◽  
Andréia Quatrin ◽  
...  
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Frozen Storage ◽  
Storage Period ◽  
Oxidation Products ◽  
Secondary Products ◽  
Silver Catfish ◽  
Rhamdia Quelen ◽  
Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

Application of Salvia multicaulis essential oil-containing nanoemulsion against food-borne pathogens

2017 ◽  
Vol 19 ◽  
pp. 128-133 ◽  
Author(s):  
Sasan Gharenaghadeh ◽  
Nayyer Karimi ◽  
Samira Forghani ◽  
Manouchehr Nourazarian ◽  
Saman Gharehnaghadeh ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Borne Pathogens ◽  
Food Borne

scholarly journals Antimicrobial activity of essential oil from Indonesian medicinal plants against food-borne pathogens

2018 ◽  
Vol 207 ◽  
pp. 012036 ◽  
Author(s):  
T Budiati ◽  
W Suryaningsih ◽  
S. Umaroh ◽  
B. Poerwanto ◽  
A Bakri ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Medicinal Plants ◽  
Essential Oil ◽  
Food Borne Pathogens ◽  
Food Borne

Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens

2020 ◽  
Vol 36 ◽  
pp. 100635 ◽  
Author(s):  
Yesim Ozogul ◽  
Esmeray Kuley Boğa ◽  
Ismail Akyol ◽  
Mustafa Durmus ◽  
Yılmaz Ucar ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Food Borne Pathogens ◽  
Thyme Essential Oil ◽  
Food Borne ◽  
Spoilage Bacteria
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