Development of new active packaging film made from a soluble soybean polysaccharide incorporated Zataria multiflora Boiss and Mentha pulegium essential oils

2014 ◽  
Vol 146 ◽  
pp. 614-622 ◽  
Author(s):  
Davoud Salarbashi ◽  
Sima Tajik ◽  
Saeedeh Shojaee-Aliabadi ◽  
Mehran Ghasemlou ◽  
Hamid Moayyed ◽  
...  
Keyword(s):  
Essential Oils ◽  
Active Packaging ◽  
Packaging Film ◽  
Mentha Pulegium ◽  
Zataria Multiflora

scholarly journals Antifungal Effects of Essential Oils of Zataria multiflora, Mentha pulegium, and Mentha piperita

2021 ◽  
Author(s):  
Z. Zamanian Chaleshtori ◽  
M. Bonyadian ◽  
H. Moshtaghi ◽  
A. Ebrahimi
Keyword(s):  
Essential Oils ◽  
Geotrichum Candidum ◽  
Mentha Piperita ◽  
Mentha Pulegium ◽  
Antifungal Effect ◽  
Zataria Multiflora ◽  
Minimum Fungicidal Concentration ◽  
Antifungal Effects ◽  
Broth Macrodilution ◽  
Penicillium Spp

Background: Among important fungi associated with foods are Aspergillus spp., Penicillium spp., and Geotrichum spp. In this study, we evaluated antifungal effects of Essential Oils (EOs) of Zataria multiflora, Mentha pulegium, and Mentha piperita.   Methods: Antifungal properties of EOs of M. piperita, M. pulegium, and Z. multiflora against Aspergillus spp., Penicillium spp., and Geotrichum candidum were determined by agar well diffusion and broth macrodilution method. Data were analyzed by SPSS 20. Results: Among three studied plant EOs, Z. multiflora EO had the strongest antifungal activity (p<0.05) on tested fungi; so that the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) were 0.01 and 0.3% for G. candidum, 0.005 and 0.3% for Penicillium spp., and 0.1 and 0.3% for Aspergillus spp. Conclusion: All three studied plant EOs showed antifungal activities. However, as Z. multiflora EO showed the most antifungal effect, it could be specially suggested as natural powerful antifungal preservatives in the food industry.

Note: Multiphase thermoplastic hybrid for controlled release of antimicrobial essential oils in active packaging film

2017 ◽  
Vol 28 (5) ◽  
pp. 564-564
Author(s):  
Itan Moshe ◽  
Orli Weizman ◽  
Michal Natan ◽  
Gila Jacobi ◽  
Ehud Banin ◽  
...  
Keyword(s):  
Controlled Release ◽  
Essential Oils ◽  
Active Packaging ◽  
Packaging Film

scholarly journals Toxicity and Antiparasitic Efficacy of Essential Oils: Analyses of the Biochemical Compositions and Potencies

2021 ◽  
Vol 15 (1) ◽  
pp. 1-8
Author(s):  
Emad Soleimani ◽  
◽  
Hossein Sarmadian ◽  
Mohammad Arjomand Zadegan ◽  
Reza Ghasemikhah ◽  
...  
Keyword(s):  
Essential Oils ◽  
Biochemical Analysis ◽  
Common Disease ◽  
Hydatid Cysts ◽  
Origanum Vulgare ◽  
Mentha Pulegium ◽  
Zataria Multiflora ◽  
Significant Difference ◽  
Main Components

Background: Hydatidosis is a common disease of both humans and animals, resulting from infection with the larvae of Echinococcus granulosus tapeworm. The aim of this study was to investigate the antiparasitic (protoscolicidal) activities of three essential oils in vitro. Methods: This study was designed to evaluate the biochemical composition and in vitro antiparasitic effects of Zataria multiflora, Origanum vulgare and Mentha pulegium essential oils. Gas chromatography was performed to identify the main components of the herbal oils. To determine the antiparasitic properties of the essential oils, live protoscoleces from hydatid cysts were exposed to three concentrations of the herbal oils and were incubated at 37°C for 5, 10, 15, 20 or 25 minutes. Results: The biochemical analysis of these oils indicated that carvacrol and thymol were the major compounds of the Zataria oil. Further, carvacrol and thymol in Origanum essential oil and pulegone and piperitone in Mentha oil were the major compounds. The quickest and slowest antiparasitic effect was achieved from Zataria and Origanum (10%) or from Zataria (0.6%), respectively. The statistical analysis showed a significant difference between the mortality rate of protoscoleces exposed to 0.6% and 1% concentrations, respectively, of Zataria and Origanum at the predetermined exposure times (P<0.05). The three concentrations of Mentha had the same significant statistical differences (P<0.05). Conclusion: Essential oils, Zataria multiflora, Origanum vulgare and Mentha pulegium had significant protoscolicidal activities that were dependent on the concentration of the oils and the exposure times.

Multiphase thermoplastic hybrid for controlled release of antimicrobial essential oils in active packaging film

2016 ◽  
Vol 27 (11) ◽  
pp. 1476-1483 ◽  
Author(s):  
Itan Moshe ◽  
Orli Weizman ◽  
Michal Natan ◽  
Gila Jacobi ◽  
Ehud Banin ◽  
...  
Keyword(s):  
Controlled Release ◽  
Essential Oils ◽  
Active Packaging ◽  
Packaging Film

Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese

2020 ◽  
Vol 16 (3) ◽  
pp. 373-380
Author(s):  
Mohammad B. Zendeh ◽  
Vadood Razavilar ◽  
Hamid Mirzaei ◽  
Khosrow Mohammadi
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Dairy Products ◽  
Antimicrobial Agents ◽  
Escherichia Coli O157 ◽  
Zataria Multiflora ◽  
Antimicrobial Effects ◽  
E Coli ◽  
Common Causes ◽  
Lighvan Cheese

Background: Escherichia coli O157:H7 is one of the most common causes of contamination in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method to decrease the rate of microbial contamination of dairy products. The present investigation was done to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli O157:H7 during ripening of traditional Lighvan cheese. Methods: Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the ripening period. Results: Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce the survival of E. coli O157:H7 in Lighvan cheese. Conclusion: Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce the risk of foodborne bacteria and especially E. coli O157:H7 in food products.

scholarly journals An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat

2018 ◽  
pp. 1656-1662 ◽  
Author(s):  
Mojtaba Raeisi ◽  
Mohammad Hashemi ◽  
Majid Aminzare ◽  
Asma Afshari ◽  
Tayebeh Zeinali ◽  
...  
Keyword(s):  
Treatment Group ◽  
Essential Oils ◽  
Chemical Stability ◽  
Radical Scavenging ◽  
Antioxidant Potential ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Control Group ◽  
Zataria Multiflora ◽  
Minced Meat

Background and Aim: Extending the shelf life of foods is an essential concept in food safety. Most of the time, foods deteriorate through the growth of microorganisms or oxidation process. Essential oils (EOs) derived from plant material have well-documented antioxidant and antibacterial activity. This study aimed to evaluate the effect of Zataria multiflora Boiss EO (ZEO) and Mentha piperita EO (MEO) on the chemical stability of minced meat during storage at 7°C. Materials and Methods: Total phenolic content, β-Carotene bleaching test, ferric reducing antioxidant potential assay, and 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity were used to determine the antioxidant potential of EOs. Five different groups including control, ZEO 0.3%, ZEO 0.5%, MEO 0.3%, and MEO 0.5% were designed to assess the chemical stability of minced meat by measuring pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), and peroxide value (PV). Results: pH did not have any significant change during storage. TBA values in the control group were significantly higher than the treatment groups, especially from the 5th day of storage. TVBN in the treatment group was significantly lower than the control group during storage. PV values in the treatment group were significantly lower than the control group during storage. Conclusion: Results indicate that ZEO and MEO had an excellent antioxidant activity and retarded the spoilage process in minced meat. Keywords: antioxidant, Mentha piperita, minced meat, Zataria multiflora Boiss.

Sign in / Sign up

Export Citation Format

Share Document