Effects of carboxymethyl cellulose incorporated with garlic essential oil composite coatings for improving quality of strawberries

In order to study the effect of natural plant essential oil on the fishy smell and refrigeration quality of surimi products, silver carp surimi was treated with 2 mL/100 g coriander essential oil, 2 mL/100 g garlic essential oil, 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil, respectively. The deodorization and preservation effects of coriander and garlic essential oil on frozen surimi products were analyzed by means of electronic nose, sensory evaluation, whiteness, texture, total colonies, volatile base total nitrogen (TVB-N), water holding capacity and NMR detection. The results showed that coriander and garlic essential oils could effectively reduce the fishy smell of surimi products, significantly inhibit the growth of microorganisms, reduce the oxidation of protein and water loss in surimi, and improve the quality of surimi products during cold storage. However, 2 mL/100 g coriander essential oil could affect the color of surimi products, the results showed that adding 2 mL/100 g garlic essential oil or 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil could reduce the fishy smell of surimi products, improve their refrigeration quality and prolong shelf life.

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Aloe vera gel enriched with garlic essential oil effectively controls anthracnose disease and maintains postharvest quality of banana fruit during storage

Horticulture Environment and Biotechnology ◽

10.1007/s13580-019-00159-z ◽

2019 ◽

Vol 60 (5) ◽

pp. 659-669 ◽

Cited By ~ 4

Author(s):

Ghulam Khaliq ◽

Hafiz Tassawar Abbas ◽

Intazar Ali ◽

Muhammad Waseem

Keyword(s):

Essential Oil ◽

Aloe Vera ◽

Postharvest Quality ◽

Banana Fruit ◽

Anthracnose Disease ◽

Aloe Vera Gel ◽

Garlic Essential Oil

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Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage

Journal of Food Science and Technology ◽

10.1007/s13197-020-04521-3 ◽

2020 ◽

Author(s):

Sara Raeisi ◽

Seyed Mahdi Ojagh ◽

Parastoo Pourashouri ◽

Fabien Salaün ◽

Siew Young Quek

Keyword(s):

Essential Oil ◽

Fish Oil ◽

Shelf Life ◽

Refrigerated Storage ◽

Chicken Nuggets ◽

Garlic Essential Oil

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Contribution to the Optimization of a Gas Chromatographic Method by QbD Approach used for Analysis of Essential Oils from Salvia officinalis

Revista de Chimie ◽

10.37358/rc.19.6.7266 ◽

2019 ◽

Vol 70 (6) ◽

pp. 2015-2020

Author(s):

Silvia Robu ◽

Aurelia Romila ◽

Olimpia Dumitriu Buzia ◽

Adrian Florin Spac ◽

Camelia Diaconu ◽

...

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Plant Material ◽

Mobile Phase ◽

Chromatographic Method ◽

Salvia Officinalis ◽

Salvia Officinalis L ◽

Gas Chromatographic Method

Numerous articles on Salvia officinalis L. have been published regarding the composition of their essential oil. The considerable variation found may be due to the quality of the plant material as well as to the methods used for analysis. A simple GC-MS method was developed and optimized in the QbD approach, for the determination of sage essential oils. The optimization of GC-MS analysis was performed using different mobile phase flows, injection volumes, split ratios and temperature programs. The optimized method proved to be simple and can be successfully applied for the determination of sage essential oils.

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Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Foods ◽

10.3390/foods10071637 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1637

Author(s):

Yunjiao Zhao ◽

Rui Liu ◽

Cuiping Qi ◽

Wen Li ◽

Mohamed Rifky ◽

...

Keyword(s):

Essential Oil ◽

Vegetable Oils ◽

Encapsulation Efficiency ◽

Ostwald Ripening ◽

Corn Oil ◽

Whey Protein Concentrate ◽

Diallyl Disulfide ◽

Active Components ◽

The Stability ◽

Garlic Essential Oil

The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.

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Influence of Organic and Inorganic Fertilizers on Coriander (Coriandrum sativum L.) Agronomic Traits, Essential Oil and Components under Semi-Arid Climate

Agronomy ◽

10.3390/agronomy11071427 ◽

2021 ◽

Vol 11 (7) ◽

pp. 1427

Author(s):

Gulen Ozyazici

Keyword(s):

Essential Oil ◽

Seed Yield ◽

Harvest Index ◽

Agronomic Traits ◽

Climatic Conditions ◽

Coriandrum Sativum ◽

Inorganic Fertilizers ◽

Yield And Quality ◽

Biological Yield

Environmental contamination and the excessive use of inorganic fertilizers resulting in stagnant yields of field crops which necessitate the utilization of combined fertilization approach under changing climatic conditions. Current study was aimed to clarify the influence of several fertilizer sources (chemical, organic, organomineral fertilizers) on yield and quality of coriander (Coriandrum sativum L.). The results revealed that the fertilizer sources significantly affected the yield of coriander cultivars. The absence of “Year x Variety x Fertilizer Type” interactions for any of the noted parameters signaled that the detected “Variety x Fertilizer Type” interactions were constant regardless of the year factor. The recorded values of traits according to fertilizer sources different for the plant height from 61.85 to 69.67 cm, number of branches from 5.98 to 7.71 (piece/plant), number of umbels per the main umbel from 5.62 to 7.18 pieces, seed yield from 1.06 to 1.66 t/ha, the biological yield from 4.29 to 5.70 t ha−1, harvest index from 25.29 to 29.41%, essential oil ratio from 0.29 to 0.33%, and essential oil yield from 3.1 to 5.6 L ha−1. Erbaa variety was observed to be superior over the rest of the varieties producing the maximum values of 6.5 L ha−1 of essential oil, 0.36% essential oil content, 30.9% harvest index, 1.81 t/ha seed yield, and 5.9 t ha−1 biological yield with the treatment of chemical fertilizers.

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