Edible packaging coating of encapsulated thyme essential oil in liposomal chitosan emulsions to improve the shelf life of Karish cheese

2021 ◽  
pp. 101230
Author(s):  
Marwa Al-Moghazy ◽  
Hoda S. El-sayed ◽  
Heba H. Salama ◽  
Ahmed A. Nada
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thyme Essential Oil ◽  
Edible Packaging

scholarly journals Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

2018 ◽  
Vol 24 (5) ◽  
pp. 394-403 ◽  
Author(s):  
D Dolea ◽  
A Rizo ◽  
A Fuentes ◽  
JM Barat ◽  
I Fernández-Segovia
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Total Volatile ◽  
Oregano Essential Oil ◽  
Basic Nitrogen ◽  
Thyme Essential Oil ◽  
Texture Parameters ◽  
Noticeable Improvement ◽  
Microbiological Analyses

The effect of different essential oils on the quality and shelf life of fish and seaweed burgers during storage was evaluated. For this purpose, thyme and oregano essential oils were selected at a concentration of 0.05% (v/w). Three types of salmon and seaweed burgers were prepared: without essential oil, burgers with red thyme essential oil (0.05% (v/w)) and burgers with oregano essential oil (0.05% (v/w)), which were vacuum packaged and stored at 4 ℃ for 17 days. Physicochemical and microbiological analyses were carried out periodically throughout storage. The addition of both essential oils did not have any effect on the evolution of the pH, the moisture content or texture parameters. Only the thyme essential oil managed to slightly slow down the increase of total volatile basic nitrogen and trimethylamine nitrogen. The samples with oregano essential oil and especially those with thyme essential oil showed minor oxidation. The salmon and seaweed burgers without essential oils and those which contained oregano essential oil showed a faster increase of mesophilic counts than those which had thyme essential oil, but no noticeable improvement was observed in the shelf life of the burgers with thyme essential oil. To improve the shelf life of the fish and seaweed burgers, it would be necessary to increase the concentration of both essential oils.

Study of the dose of thyme essential oil in feed to prolong the shelf life of gilthead seabream (Sparus aurata)

2014 ◽  
Vol 21 (5) ◽  
pp. 740-749 ◽  
Author(s):  
A. Hernández ◽  
B. García García ◽  
M.J. Jordán ◽  
M.D. Hernández
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Sparus Aurata ◽  
Gilthead Seabream ◽  
Thyme Essential Oil

Application of Chitosan Composite Film to Sliced Fresh Channa argus for Shelf Life Extension

2013 ◽  
Vol 781-784 ◽  
pp. 1550-1557 ◽  
Author(s):  
Ye Lu ◽  
Li Li ◽  
Fu Xin Yang ◽  
Heng Guang Zhang
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Viable Count ◽  
Life Extension ◽  
Thyme Essential Oil ◽  
Fish Samples ◽  
Treated Fish ◽  
Oil Concentration ◽  
Channa Argus ◽  
Chitosan Composite

Novel composites consisting of chitosan (Ch), polyvinyl alcohol (PVA), and thyme essential oil (T) were prepared as a new packing materials. The effects of Ch+PVA+T film on quality and shelf life of Channa argus stored under refrigeration were investigated. The control and the treated fish samples were analyzed periodically for chemical (pH, TVB-N), microbiological (total viable count), and sensory characteristics. The results indicate that samples treated remained acceptable up 15 days while the untreated samples up to11 days of storage. The thyme essential oil addition in samples contributes to a slower process of fish spoilage. The preservative effect is greater as the oil concentration is greater.

Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products

2017 ◽  
Vol 240 ◽  
pp. 40-46 ◽  
Author(s):  
Arícia Possas ◽  
Guiomar D. Posada-Izquierdo ◽  
Fernando Pérez-Rodríguez ◽  
Antonio Valero ◽  
Rosa M. García-Gimeno ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Predictive Models ◽  
Salmonella Enteritidis ◽  
Thyme Essential Oil
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