scholarly journals Effect of Sodium Alginate in Combination with Zataria multiflora Boiss. on Phenolic Compounds, Antioxidant Activity, and Browning Enzymes of Fresh In-Hull Pistachio (Pistacia vera L.)

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Maryam Hashemi ◽  
Ahmad Shakerardekani ◽  
Abdolmajid Mirzaalian Dastjerdi ◽  
SeyedHossein Mirdehghan
Keyword(s):  
Essential Oil ◽  
Sodium Alginate ◽  
Chemical Properties ◽  
Postharvest Quality ◽  
Storage Duration ◽  
Zataria Multiflora ◽  
Thyme Essential Oil ◽  
Lyase Activity ◽  
Phenylalanine Ammonia Lyase Activity

The color of fresh pistachio is used as a postharvest quality indicator. The present study was performed to investigate the chemical properties of fresh pistachios coated with different sodium alginate concentrations (1 and 1.5%), various amounts of Shirazi thyme essential oil (0.3 and 0.5%), and their combination during storage (2 ± 1°C and 85 ± 5% RH). Over the storage duration, chemical parameters were measured on days 13, 26, and 39. The results showed that although the application of sodium alginate in combination with thyme essential oil decreased polyphenol oxidase activity in comparison with other treatments, the highest total phenolics and phenylalanine ammonia lyase activity were found in pistachios coated with alginate (1%) + thyme essential oil (0.3% and 0.5%). In general, it was proven that treatments containing 1% alginate + 0.3% essential oil had the ability to maintain the quality of fresh pistachio fruit approximately over 39 days of storage.

scholarly journals Effects of chitosan coating enriched with thyme essential oil and packaging methods on a postharvest quality of Persian walnut under cold storage

2019 ◽  
pp. 18-25 ◽  
Author(s):  
Roghieh Talebi Habashi ◽  
Shahin Zomorodi ◽  
Alireza Talaie ◽  
Sepideh Kalateh Jari
Keyword(s):  
Essential Oil ◽  
Active Packaging ◽  
Postharvest Quality ◽  
Edible Coatings ◽  
Mold Growth ◽  
Conjugated Diene ◽  
Overall Acceptability ◽  
Persian Walnut ◽  
Thyme Essential Oil

This study evaluated the effects of edible coatings and different packaging methods on the shelf-life and quality of walnut kernels. It focused on the coatings with chitosan (1%) and thyme essential oil (TEO) at concentra- tions of 500 and 1,000 μl L–1 (CT , CT ) or with chitosan alone (CT). The effects of the coatings was assessed 500 1,000 for different packaging methods (LP, loose packaging; PP, packaging in polypropylene bags; and AP, active packa- ging) as contrasted to control walnuts (C). Walnuts were stored for 120 days in darkness, with relative humidity of 55%, at 4°C. The results showed that the L* index and moisture content of the samples in the chitosan with 500 and 1,000 μl L–1 thyme essential oil in active packaging were maximum, whereas peroxide and conjugated diene values were minimum. The lowest rate of mold growth was observed for the chitosan samples with 500 μl L–1 thyme es- sential oil in active packaging. The best overall acceptability score was related to the samples with chitosan alone and the chitosan with 500 μl L–1 thyme essential oil in active packaging. The chitosan alone and the chitosan with 500 μl L–1 thyme essential oil in active packaging are recommended for storage of kernels at 4°C.

scholarly journals Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1831 ◽  
Author(s):  
Renata M. Sumalan ◽  
Raufdzhon Kuganov ◽  
Diana Obistioiu ◽  
Iuliana Popescu ◽  
Isidora Radulov ◽  
...  
Keyword(s):  
Essential Oil ◽  
Postharvest Quality ◽  
Quality Properties ◽  
Chemical Treatments ◽  
In Vivo Experiments ◽  
Ic50 Values ◽  
Set Up

There is an increasing interest in developing natural methods to replace the current chemicals used for maintaining postharvest quality of citrus fruits. The essential oil antifungal activity of mint (MEO), basil (BEO), and lavender (LEO) acting as the vapor-phases was tested against Penicillium digitatum. The minimum doses with fungistatic and fungicidal effect, in vitro, acting as the vapor-phases, were set up. The minimum fungicidal dose was 300 μL for BEO and 350 μL LEO, while for MEO only minimal dose with fungistatic effect was reached. The IC50 values were calculated and used (v/v) for testing preservation of lemon fruits, in close space enriched in vapor oil. For this purpose, the following two independent in vivo experiments were carried out: experiment 1, inoculated lemons with P. digitatum stored without chemical treatments 7 days, at 22 ± 2 °C, at two concentrations (C1—IC50 equivalent; C2—half of C1); and experiment 2, the non-inoculated lemons kept under the same conditions and concentrations of EO vapor served to evaluate the lemon quality properties. The results showed that antifungal protective effect was provided in the order of LEO-C1 > BEO-C1 > MEO-C1 > BEO-C2 > MEO-C2 > LEO-C2. The quality indicators like weight loss, pH, and firmness were not negatively influenced.

Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

2020 ◽  
Vol 51 (3) ◽  
pp. 873-881 ◽  
Author(s):  
Saeid Khanzadi ◽  
Kobra Keykhosravy ◽  
Mohammad Hashemi ◽  
Mohammad Azizzadeh
Keyword(s):  
Essential Oil ◽  
Microbial Quality ◽  
Edible Coatings ◽  
Zataria Multiflora ◽  
The Impact

scholarly journals Influence of Harvest Time, Method of Preparation and Method of Distillation on the Qualitative Properties of Organically Grown and Wild Helichrysum italicum Immortelle Essential Oil

Separations ◽  
2021 ◽  
Vol 8 (10) ◽  
pp. 167
Author(s):  
Ana Matin ◽  
Ivan Pavkov ◽  
Mateja Grubor ◽  
Vanja Jurišić ◽  
Mislav Kontek ◽  
...  
Keyword(s):  
Essential Oil ◽  
Preparation Method ◽  
Chemical Properties ◽  
Climatic Conditions ◽  
Utilization Rate ◽  
Harvest Time ◽  
Qualitative Properties ◽  
Direct Sunlight ◽  
Organically Grown

The most important process in immortelle is the extraction of the essential oil by distillation. The chemical properties of the plant depend largely on the cultivation type, climatic conditions and agrotechnical measures. In this work, studies were carried out on organically grown and wild immortelle harvested during the summer (July) and autumn (October) seasons of 2020. Immortelle samples were prepared by drying naturally in two ways: in direct sunlight and in shade. To extract the essential oil, immortelle was distilled in two ways: on an industrial and a laboratory scale. The essential oil was analyzed by gas chromatography to determine the composition and quality of the essential oil. The results of this work showed that the qualitative properties of the essential oil were influenced by the cultivation type, harvesting time, preparation method and distillation method. A higher yield (0.21% ± 0.03) of essential oil was obtained from wild immortelle whereas a better utilization rate (0.38% ± 0.09) of essential oil was obtained from the organically grown immortelle. It was also found that a higher yield of essential oil was obtained from the summer harvest (0.19% ± 0.01) and a higher utilization rate from the autumn harvest (0.33% ± 0.13) with the industrial scale distillation and shade drying. In general, better qualitative properties of immortelle essential oil were obtained from wild immortelle, which was confirmed by a chromatographic analysis and better content of γ-curcumene (16.64% ± 0.30) and neryl acetate (8.15% ± 0.19) and other constituents except α-pinene where organically grown had a higher share (24.27% ± 0.97).

scholarly journals Development of the composition and technology of the curative preventive toothpaste with antimicrobial and deodorating properties

2021 ◽  
pp. 36-47
Author(s):  
Н. І. Гудзь ◽  
І. О. Власенко
Keyword(s):  
Calcium Carbonate ◽  
Essential Oil ◽  
Oral Cavity ◽  
Xanthan Gum ◽  
Regulatory Documents ◽  
Thyme Essential Oil ◽  
Bee Bread ◽  
Anti Inflammatory ◽  
Laboratory Technology

The significant prevalence of diseases of the oral cavity predetermine the relevance of preventive means aimed at maintaining the dental health of the population. The application of toothpastes and elixirs with anti-inflammatory, antimicrobial and deodorant properties improves the condition of the oral cavity, and is also one of the means for the prevention and treatment of periodontal disease and halitosis. The aim of the work was to develop the composition and laboratory technology of curative and prophylactic toothpaste and to study the indicators of its quality. Research materials: carbopol, xanthan gum, propolis tincture, bee bread tincture, thyme essential oil, xylitol, sorbitol, and a sample of toothpaste. Pharmacological-technical methods, potentiometric and alkalimetric study methods were used. In order to develop the composition of a toothpaste, requirements of the current regulatory documents for the composition and characteristics of toothpastes were analyzed. The composition and quantity of components for the curative and prophylactic toothpaste have been theoretically substantiated. Carbopol and xanthan gum were used as gelling agents. Calcium carbonate was chosen as the abrasive basis of the toothpaste, which helps to remove plaque from the tooth enamel. Such polyhydric alcohols as sorbitol, glycerin, xylitol and propylene glycol were used as plasticizers. Considering the antioxidant, anti-inflammatory, antimicrobial and radioprotective properties of propolis tincture and bee bread tincture, they were incorporated in the toothpaste composition. The technology of laboratory batches of toothpaste was based on the general principles of obtaining suspension gels and pastes. The quality of the toothpastes was controlled for organoleptic and physicochemical indicators in accordance with the requirements of the regulatory documents. The theoretical and experimental justification of the composition of the curative and prophylactic toothpaste of antimicrobial actvity with a deodorant effect. This paste contained carbopol, xanthan gum, calcium carbonate, xylitol, tinctures of bee products (propolis and bee bread) and thyme essential oil. On the basis of pharmacological-technical research, a rational technology of the curative and prophylactic toothpaste has been developed. Organoleptic and physicochemical indicators of the quality of the developed curative and prophylactic toothpaste have been established and its classification characteristics have been determined.

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