Enhancing the performance of konjac glucomannan films through incorporating zein–pectin nanoparticle-stabilized oregano essential oil Pickering emulsions

2022 ◽  
Vol 124 ◽  
pp. 107222 ◽  
Shikai Zhang ◽  
Ziyang He ◽  
Fangzhou Xu ◽  
Yue Cheng ◽  
Geoffrey I.N. Waterhouse ◽  
Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 392
Maria Papapostolou ◽  
Fani T. Mantzouridou ◽  
Maria Z. Tsimidou

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

2021 ◽  
Cristiana Leonor da Silva Carneiro ◽  
Cidimar Estevam Assis ◽  
André Luiz Souza Modesto ◽  
João Felipe Ribeiro Maciel ◽  
Daniel Abreu Vasconcelos Campelo ◽  

Andressa de Espíndola Sobczyk ◽  
Cláudia Leites Luchese ◽  
Débora Jung Luvizetto Faccin ◽  
Isabel Cristina Tessaro

2012 ◽  
Vol 75 (1) ◽  
pp. 104-111 ◽  

Oregano essential oil (OEO) was evaluated to determine its effect on the growth of natural contaminating molds on the surface of Spanish fermented sausage, the development of the internal microbial population of the sausage, and the physicochemical properties of the sausage. Results indicated a dramatic reduction in the contaminant molds. At the end of ripening, the main endogenous fungal species in control samples were Mucor racemosus (55%), Aspergillus fumigatus (20.6%), Cladosporium sphaerospermum (11.1%), Acremonium strictum (7.9%), and Aspergillus niger (4.7%). In samples treated with OEO, M. racemosus and A. fumigatus were the only species isolated; the treatment was more effective against A. fumigatus than against M. racemosus. The use of OEO to inhibit surface fungi did not affect the sausage drying process, pH, water activity, or color changes during ripening. These parameters change in a typical pattern for fermented dry-cured sausages during ripening. At the end of ripening, OEO-treated sausages had lower hardness and greater chewiness than the control but showed similar textural properties to sausages treated with potassium sorbate.

Flávio Gomes Fernandes ◽  
Cristiani Viegas Brandão Grisi ◽  
Raunira Costa Araújo ◽  
Diego Alvarenga Botrel ◽  
Solange Sousa

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