Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature

2019 ◽  
Vol 83 ◽  
pp. 9-17 ◽  
Author(s):  
Els Debonne ◽  
An Vermeulen ◽  
Filip Van Bockstaele ◽  
Irena Soljic ◽  
Mia Eeckhout ◽  
...  
Keyword(s):  
Essential Oil ◽  
Growth Models ◽  
In Vitro Growth ◽  
Thyme Essential Oil ◽  
Penicillium Paneum

Effect of thyme essential oil supplementation on feed intake, apparent digestibility, rumen fermentation, blood parameters and in vitro methane yield of Nellore cattle

2020 ◽  
pp. 104349
Author(s):  
Edivilson Silva Castro Filho ◽  
Luiz Carlos Roma Júnior ◽  
Jane Maria Bertocco Ezequiel ◽  
Márcia Saladini Vieira Salles ◽  
Marco Túlio Costa Almeida ◽  
...  
Keyword(s):  
Essential Oil ◽  
Feed Intake ◽  
Blood Parameters ◽  
Rumen Fermentation ◽  
Methane Yield ◽  
Apparent Digestibility ◽  
Thyme Essential Oil ◽  
Nellore Cattle

scholarly journals Potential of thyme essential oil on arugula sanitization

2019 ◽  
Vol 43 ◽  
Author(s):  
Roseli Jacobi Veloso ◽  
Nei Fronza ◽  
Alvaro Vargas Júnior ◽  
Vânia Silva Carvalho ◽  
Miriam Fumiko Fujinawa ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Sodium Hypochlorite ◽  
Active Chlorine ◽  
Minimally Processed ◽  
E Coli ◽  
Thyme Essential Oil

ABSTRACT Essential oils from plants are an important alternative source of antimicrobial compounds against important pathogens for food safety. This study aimed to evaluate the in vitro antimicrobial activity of thyme essential oil (Thymus vulgaris) and to apply it in the sanitization of minimally processed arugula (Eruca sativa), aiming to increase the safety and shelf life of arugula. The in vitro antibacterial activity of the essential oil was evaluated by disc diffusion assays and determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against different foodborne pathogens. Thereafter, a “challenge test” was carried out to evaluate the antibacterial activity of the thyme essential oil (0.2%) on the sanitization of arugula inoculated with Escherichia coli (3 log CFU mL-1) compared to sodium hypochlorite (120 ppm of active chlorine). Afterwards, an experiment of applying the thyme essential oil (0.2%) as a sanitizing agent in minimally processed arugula was carried out to evaluate the vegetable shelf life compared to sodium hypochlorite (120 ppm of active chlorine). The arugula was stored at 8 °C for 7 days, and periodically, the number of aerobic mesophilic microorganisms, pH and titratable acidity were determined, and the color of the samples was evaluated. The thyme essential oil had strong antimicrobial activity in vitro against all species of bacteria tested. In the experiments in situ, the thyme essential oil (0.2%) and sodium hypochlorite (120 ppm of active chlorine) were not efficient in eliminating the inoculated E. coli from minimally processed arugula, and they did not result in an extension of the shelf life of the arugula in comparison to the control (p>0.05). However, the growth rate of the E. coli population over time on the arugula samples sanitized with the thyme essential oil (0.2%) was low, which indicates a positive effect of the essential oil, which may be optimized with future adjustments in the concentration and immersion time for the arugula sanitization.

Thyme essential oil loaded microspheres for fish fungal infection: microstructure, in vitro dynamic release and antifungal activity

2020 ◽  
Vol 38 (1) ◽  
pp. 11-21
Author(s):  
Sergio Benavides ◽  
María Salomé Mariotti-Celis ◽  
Maria Jose Carolina Paredes ◽  
Javier A. Parada ◽  
Wendy V. Franco
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
Fungal Infection ◽  
Thyme Essential Oil

Thyme essential oil loaded in nanocochleates: Encapsulation efficiency, in vitro release study and antioxidant activity

LWT ◽  
2017 ◽  
Vol 77 ◽  
pp. 497-502 ◽  
Author(s):  
Martina Asprea ◽  
Isabella Leto ◽  
Maria Camilla Bergonzi ◽  
Anna Rita Bilia
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Encapsulation Efficiency ◽  
In Vitro Release ◽  
Thyme Essential Oil ◽  
Release Study ◽  
Vitro Release

scholarly journals Development of a thyme essential oil formulation and its effect on Monilinia ructigena

2013 ◽  
Vol 28 (4) ◽  
pp. 273-280 ◽  
Author(s):  
Brankica Tanovic ◽  
Slavica Gasic ◽  
Jovana Hrustic ◽  
Milica Mihajlovic ◽  
Mila Grahovac ◽  
...  
Keyword(s):  
Essential Oil ◽  
In Vitro Experiments ◽  
Monilinia Fructigena ◽  
Thyme Essential Oil ◽  
Oil Formulation ◽  
Activity Spectrum ◽  
Overlay Technique ◽  
Agricultural Use

Antifungal activity of thyme essential oil against Monilinia fructigena and development of an effective and stable oil formulation for agricultural use were studied in this paper. Bioactivity of the oil itself and its developed formulation, an emulsifiable concentrate (EC), was tested in vitro and in vivo. In vitro experiments, using a slightly modified agar overlay technique, showed that the initially emulsified thyme essential oil, as well as the developed formulation, significantly inhibited mycelial growth of M. fructigena in vitro. Experiments in vivo, performed on inoculated apple fruits, revealed that the formulation successfully decreased oil evaporation from the treated area and provided a significant level of M. fructigena suppression, 64.7-72.1% compared to the control. To our knowledge, an EC formulation of thyme essential oil for agricultural uses had never been developed before. The presented results are initial findings and evaluation of product activity should be continued in the field to determine its efficacy and activity spectrum, and to estimate the economic aspect of its use.

scholarly journals Thymus vulgaris L. as a possible effective substitute for nitrates in meat products

2020 ◽  
Vol 9 (2) ◽  
Author(s):  
Serena Salvaneschi ◽  
Marcello Iriti ◽  
Sara Vitalini ◽  
Lisa Vallone
Keyword(s):  
Essential Oil ◽  
Bactericidal Activity ◽  
Meat Products ◽  
Listeria Innocua ◽  
Thymus Vulgaris ◽  
Processed Meat ◽  
Thyme Essential Oil ◽  
Cultural Traits

Nitrates are chemicals found naturally in some foods such as fruit and vegetables or added to others, especially meats, as a preservative. Their use as additives is regulated by European Commission to avoid any risk for human health. In order to reduce or replace the use of these compounds, we investigated the bacteriostatic/bactericidal activity of the essential oil of Thymus vulgaris L. against Listeria innocua, a nonpathogenic microorganism with the same morpho-cultural traits of L. monocytogenes. The study was carried out in vitro and in vivo on processed meat products, i.e. mature salami, by using thyme essential oil. Although the results are preliminary, the antilisterial activity of the thyme essential oil was shown to be similar to that of nitrates.

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