Physical and Antibacterial Properties of Açaí Edible Films Formulated with Thyme Essential Oil and Apple Skin Polyphenols

2014 ◽  
Vol 79 (5) ◽  
pp. M903-M910 ◽  
Author(s):  
Paula J. P. Espitia ◽  
Roberto J. Avena-Bustillos ◽  
Wen-Xian Du ◽  
Bor-Sen Chiou ◽  
Tina G. Williams ◽  
...  
Keyword(s):  
Essential Oil ◽  
Antibacterial Properties ◽  
Edible Films ◽  
Thyme Essential Oil

scholarly journals Edible Films from Carrageenan/Orange Essential Oil/Trehalose—Structure, Optical Properties, and Antimicrobial Activity

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 332
Author(s):  
Jancikova Simona ◽  
Dordevic Dani ◽  
Sedlacek Petr ◽  
Nejezchlebova Marcela ◽  
Treml Jakub ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Antibacterial Properties ◽  
Edible Films ◽  
Attenuated Total Reflectance ◽  
Practical Application ◽  
Film Properties ◽  
Gram Positive Bacteria ◽  
Edible Packaging ◽  
Orange Essential Oil

The research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.14% ± 0.02% at 356 nm), meaning that produced films can act as a UV protector. Most produced films in the research were resistant to Gram-positive bacteria (Staphylococcus aureus subsp. aureus), though most films did not show antibacterial properties against Gram-negative bacteria and yeasts. FTIR and SEM confirmed that both the amount of carrageenan used and the combination with orange essential oil influenced the compatibility of trehalose with the film matrix. The research showed how different combinations of trehalose, orange essential oils and carrageenan can affect edible film properties. These changes represent important information for further research and the possible practical application of these edible matrices.

scholarly journals The influence of the plant essential oils on internal qualitative parameters and microbiological indicators of hens eggs content

2010 ◽  
Vol 58 (4) ◽  
pp. 13-22
Author(s):  
Henrieta Arpášová ◽  
Mária Angelovičová ◽  
Miroslava Kačániová ◽  
P. Haščík ◽  
Martin Mellen ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Laying Hens ◽  
Antibacterial Properties ◽  
Egg Yolk ◽  
Control Group ◽  
Number Count ◽  
Thyme Essential Oil ◽  
Egg Albumen ◽  
Microbiological Indicators

Essential oils are aromatic oily liquids obtained from plant material (flowers, buds, seeds, leaves, twigs, bark, herbs, wood, fruits and roots). Besides antibacterial properties, essential oils or their components have been shown to exhibit antiviral, antimycotic, antitoxigenic, antiparasitic, and insecticidal properties. In this experiment the effects of supplementation of the diet for laying hens with thyme and hyssop essential oils on physical and microbiological egg parameters were studied. Hens of laying hybrid ISA Brown (n = 72) were randomly divided at the day of hatching into 3 groups (n = 26) and fed for 41 weeks on diets which differed in kind of essential oil supplemented. In the first ex­pe­ri­men­tal group the feed mixture was supplemented with thyme essential oil addition 0.25ml . kg−1, in the second one got hyssop essential oil the same dose of 0.25ml . kg−1. The results suggest that the supplementation of thyme essential oil into laying hens diet statistically significantly increased egg albumen weight, egg albumen percentage portion (P < 0.05) and egg yolk colour (9.07a, 9.47b, 9.06a; P < 0.01), compared to the control group and decreased egg yolk percentage ratio. However, the most of qualitative parameters of internal content egg were not with thyme and hyssop essential oils addition significantly influenced. Significant differences in microbiological indicators were found among coliforms bacteria, enterococci, total number count (P < 0.001), lactobacilli and mesophilic sporulating aerobes bacteria (P < 0.05).

scholarly journals CARACTERIZACIÓN QUÍMICA DEL ACEITE ESENCIAL DE ORÉGANO COMO AGENTE BIOCONSERVADOR EN ALIMENTOS

2020 ◽  
Vol 24 (105) ◽  
pp. 54-62
Author(s):  
César Mera Mendoza
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antibacterial Properties ◽  
Antimicrobial Effect ◽  
Inhibitory Effect ◽  
Edible Films ◽  
Methyl Silicone ◽  
Ultrasound Assisted Extraction ◽  
Oregano Essential Oil ◽  
Spoilage Bacteria

Se ha analizado químicamente el aceite esencial de orégano cultivado en el cantón El Empalme en Ecuador para aplicarlo como agente bioconservador en alimentos. Para ello se empleó cromatografía de gases acoplada con espectrometría de masas. Se identificó como componente principal el carvacrol con 62,41%, seguido de β-cariofileno 8,84%, α-bergamoteno 6,75%, p-cimeno 6,24%, geraniol 4,29%; y α-humuleno, β-felandreno, 1-octen-3-ol, oxido de cariofileno, 4-terpineol, E-citral, γ-terpineno, z-citral en pequeñas cantidades. El Carvacrol le otorga al orégano múltiples propiedades antioxidantes, microbiológicas y conservantes de alimentos, además de potenciales aplicaciones en perfumería y cosmética. Palabras Clave: Orégano, aceite esencial, cromatografía de gases, espectrometría de masas. Referencias [1]J. Bruneton, Farmacognosia. Fitoquímica, Plantas Medicinales, Zaragoza: Acribia, 2001. [2]N. Rodríguez, « Uso de agentes antimicrobianos naturales en la consevacion de frutas y hortalizas,» Ra Ximhai, vol. VII, pp. 153-170, 2011. [3]S. Burt, «Essential oils: their antibacterial properties and potential applications in foods.,» Int J Food Microbiol, pp. 223-253, 2004. [4]J. Gutiérrez, G. Rodríguez, C. Barry-Ryan y P. Bourke, «Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated whit ready-to-eat- vegetables: Antimicrobial and sensory screening.,» Journal of Food Protection, pp. 1846-1854, 2008. [5]R. Hulankova, G. Borilova y I. Steinhauserova, «Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef.,» Meat Science, pp. 190-194, 2013. [6]I. Fernández-Pan, M. Mendoza y J. Mate, «Whey protein isolate edible films essential oils incorporated to improve the microbial quality of poultry.,» Sci Food Agric, pp. 2986-2994, 2013. [7]L. Iturriaga, I. Olabarrieta y I. Maranon, «Antimicrobial assays of natural extracts and their inhibitory effect against Listeria innocua and fish spoilage bacteria, after incorporation into biopolymer edible films.,» Int J Food Microbiol, pp. 58-64, 2012. [8]C. Mera, V. Guerrón, S. Sánchez, J. Neira y R. Moreno, «Efecto del aceite esencial de orégano (Oreganum Vulgare L.) como agente antimicrobiano en la conservación de carne de dos especies de tilapia.,» Nutrición Clínica, Dietética y Hospitalaria, nº 39, pp. 35-36, 2019. [9]J. Soriano, Micotoxinas en alimentos, Ediciones Díaz de Santos: Madrid, 2007. [10]M. Pascual, K. Slowing, E. Carretero, M. Sánchez y A. Villar, « Lippia: Traditional uses, chemistry and pharmacology.,» Ethnopharmacol, pp. 201-214, 2001. [11]H. Peredo, E. Palou y A. López, «Aceites esenciales: métodos de extracción,» Temas selectos de ingeniería de alimentos, vol. 1, nº 3, pp. 24-32, 2009. [12]A. Kimbaris y N. D. D. Siatis, «Comparison of distillation and ultrasound - assisted extraction methods for the isolation of sensitive aroma compounds from garlic,» Ultrasonics Sonochemistry, vol. 13, pp. 54-60, 2006. [13]B. Bayramoglu, S. Shamin y G. Sumnu, «Solvent-free microwave extraction of essential oil from oregano,» Journal of food engineering, nº 88, pp. 535-540, 2008. [14]M. Golmakani y K. Rezaei, «Comparison of microwave-assisted hydrodistillation with the traditional hydrodistillation method in the extraction of essential oil from Thymus Vulgarus,» Food Chemistry, nº 101, pp. 1558-1564, 2008. [15]M. Ortuño, Manual práctico de aceites esenciales, aromas y perfumes, España: Aiyana, 2006. [16]A. Caldas, «Optimización, Escalamiento y Diseño de una Planta Piloto de Extracción Sólido Líquido,» Universidad de Cuenca , Cuenca, 2012. [17]M. Méndez, K. Bodero y S. Alvarado, «Biosíntesis de nanopartículas de hierro (FE3O4) en la remidacion de aguas contaminadas,» Universidad, Ciencia y Tecnología, vol. 24, nº 96, pp. 35-45, 2020. [18]J. Sercik, «Detector in gas chromatography,» Journal of Chromatography Library, vol. 4, pp. 34-42, 1975. [19]E. Gimeno, «Compuestos fenólicos. Un análisis de sus beneficios para la salud,» Offarm, vol. 23, nº 6, pp. 80-84, 2004. [20]J. Bello, Ciencia bromatológica: principios generales de los alimentos, Madrid: Díaz de Santos, 2000. [21]R. Fonnegra y S. Jiménez, «Plantas medicinales aprobadas en Colombia,» Universidad de Antioquia, Medellín, 2007. [22]N. Davies, «Gas chromatographoic retention indices of monoterpenes and sesquiterpenes on methyl silicone and carbowax 20 M. phases.,» Journal of Chromatography A, pp. 1-24, 1990.

scholarly journals Alginate/κ-Carrageenan-Based Edible Films Incorporated with Clove Essential Oil: Physico-Chemical Characterization and Antioxidant-Antimicrobial Activity

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 354
Author(s):  
Aji Prasetyaningrum ◽  
Dani P. Utomo ◽  
Al Farrel A. Raemas ◽  
Tutuk D. Kusworo ◽  
Bakti Jos ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Tensile Strength ◽  
Essential Oil ◽  
Water Solubility ◽  
Antibacterial Properties ◽  
Chemical Characterization ◽  
Crystallinity Index ◽  
Edible Films ◽  
Elongation At Break ◽  
Clove Essential Oil

This study aimed to enhance the properties of CaCl2 crosslinked sodium alginate/k-carrageenan (SA/KC) incorporated with clove essential oil (CEO). An evaluation of the modification effects on physicochemical, morphological, antioxidant, and antibacterial properties was performed. The properties were observed at various SA/KC ratios (10/0 to 1.5/1), CEO (1.5% to 3%), and CaCl2 (0% to 2%). The surface morphology was improved by addition of KC and CaCl2. The Fourier transform infrared (FTIR) result showed insignificant alteration of film chemical structure. The X-ray diffraction (XRD) result confirmed the increased crystallinity index of the film by CaCl2 addition. On physicochemical properties, a higher proportion of SA/KC showed the declined tensile strength, meanwhile both elongation at break and water solubility were increased. The incorporated CEO film reduced both tensile strength and water solubility; however, the elongation at break was significantly increased. The presence of Ca2+ ions remarkably increased the tensile strength despite decreased water solubility. Overall, the addition of KC and CaCl2 helped in repairing the mechanical properties and flexibility. CEO incorporation showed the effectiveness of profiling the antioxidant and antimicrobial activity indicated by high 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity up to 90.32% and inhibition zone of E. coli growth up to 113.14 mm2.

Medicinal Plants: Antibacterial Effects and Chemical Composition of Essential Oil of Foeniculum vulgare

2017 ◽  
Vol 8 (01) ◽  
Author(s):  
Azadeh Foroughi ◽  
Pouya Pournaghi ◽  
Fariba Najafi ◽  
Akram Zangeneh ◽  
Mohammad Mahdi Zangeneh ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Essential Oil ◽  
Antibacterial Properties ◽  
Screen Test ◽  
Antibacterial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Resistant Bacteria ◽  
Antibacterial Effects ◽  
Foeniculum Vulgare

Medicinal plants are considered modern resources for producing agents that could act as alternatives to antibiotics in demeanor of antibiotic-resistant bacteria. The aim of the study was to evaluate the chemical composition and antibacterial activities of essential oil of Foeniculum vulgare (FV) against Pseudomonas aeruginosa and Bacillus subtilis. Gas chromatography mass spectrometry was done to specify chemical composion. As a screen test to detect antibacterial properties of the essential oil, agar disk and agar well diffusion methods were employed. Macrobroth tube test was performed to determinate MIC. The results indicated that the most substance found in FV essential oil was Trans-anethole (47.41 %), also the essential oil of FV with 0.007 g/ml concentration has prevented P. aeruginosa and with 0.002 g/ml concentration has prevented B. subtilis from the growth. Thus, the research represents the antibacterial effects of the medical herb on test P. aeruginosa and B. subtilis. We believe that the article provide support to the antibacterial properties of the essential oil. The results indicate the fact that the essential oil from the plant can be useful as medicinal or preservatives composition.

scholarly journals Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion

2021 ◽  
Vol 114 ◽  
pp. 106570
Author(s):  
Xinhui Zhang ◽  
Donghong Liu ◽  
Tony Z. Jin ◽  
Weijun Chen ◽  
Qiao He ◽  
...  
Keyword(s):  
Essential Oil ◽  
Polyelectrolyte Complex ◽  
Gellan Gum ◽  
Thyme Essential Oil

scholarly journals The Biological Activity of Monarda didyma L. Essential Oil and Its Effect as a Diet Supplement in Mice and Broiler Chicken

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3368
Author(s):  
Héloïse Côté ◽  
André Pichette ◽  
Alexis St-Gelais ◽  
Jean Legault
Keyword(s):  
Body Weight ◽  
Essential Oil ◽  
Feed Efficiency ◽  
Body Weight Gain ◽  
Antibacterial Properties ◽  
Resistant Bacteria ◽  
Growth Promoters ◽  
Antibiotic Growth Promoters ◽  
Monarda Didyma

The use of growth-promoting antibiotics in livestock faces increasing scrutiny and opposition due to concerns about the increased occurrence of antibiotic-resistant bacteria. Alternative solutions are being sought, and plants of Lamiaceae may provide an alternative to synthetic antibiotics in animal nutrition. In this study, we extracted essential oil from Monarda didyma, a member of the Lamiaceae family. We examined the chemical composition of the essential oil and then evaluated the antibacterial, antioxidant, and anti-inflammatory activities of M. didyma essential oil and its main compounds in vitro. We then evaluated the effectiveness of M. didyma essential oil in regard to growth performance, feed efficiency, and mortality in both mice and broilers. Carvacrol (49.03%) was the dominant compound in the essential oil extracts. M. didyma essential oil demonstrated antibacterial properties against Escherichia coli (MIC = 87 µg·mL−1), Staphylococcus aureus (MIC = 47 µg·mL−1), and Clostridium perfringens (MIC = 35 µg·mL−1). Supplementing the diet of mice with essential oil at a concentration of 0.1% significantly increased body weight (+5.4%) and feed efficiency (+18.85%). In broilers, M. didyma essential oil significantly improved body weight gain (2.64%). Our results suggest that adding M. didyma essential oil to the diet of broilers offers a potential substitute for antibiotic growth promoters.

Sign in / Sign up

Export Citation Format

Share Document