Effect of Some Essential Oils on the Quality of UF-Soft Cheese During Storage = تأثير بعض الزيوت العطرية على جودة الجبن الطري المعامل بالترشيح الفوقي أثناء التخزين

2017 ◽  
Vol 14 (1) ◽  
pp. 13-27
Author(s):  
Wedad M. El-Kholy ◽  
Reda A. Aamer ◽  
M. A. Mailam
Keyword(s):  
Essential Oils ◽  
Soft Cheese

scholarly journals RESEARCH PROPOSAL: PROBING THE EFFECT OF ACTIVE EDIBLE OIL COATING ON SAFETY, SHELF STABILITY AND QUALITY OF SOFT CHEESE

2021 ◽  
Author(s):  
S M Nazmuz Sakib
Keyword(s):  
Essential Oils ◽  
Antimicrobial Properties ◽  
Base Material ◽  
Minimal Processing ◽  
Shelf Stability ◽  
Soft Cheese ◽  
Safe Food ◽  
Level Of Significance ◽  
Innovative Techniques

Consumers' demand, perception, and preference for high quality, safe food, and awareness of health hazards of synthetic and chemical preservatives have attracted the food processors, food technologist's and industries to develop innovative techniques with the incorporation of natural components and minimal processing. Developing and utilizing the active edible coatings for shelf stability of the semi-perishable foods is one of these new innovative techniques. That's why the present study is planned to develop active edible coating using clove and peppermint essential oils as active ingredients and whey powder as the base material. Essential oils of peppermint and clove possess the antioxidant and antimicrobial properties. It is supposed that these properties of essential oils may enhance the safety, quality, and shelf stability of the cheese during storage. Soft cheese will be prepared, and these coatings will be applied to it. Then products will be stored at 4 and 25 ℃ for 15 days and will be analyzed every 3rd day for various safety, quality, and shelf stability attributes. All the obtained data will be statically analyzed to check the level of significance of these coatings.

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

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.

Effect of edible coatings with essential oils on the quality of red raspberries over shelf-life

2016 ◽  
Vol 97 (3) ◽  
pp. 929-938 ◽  
Author(s):  
Marcos de Souza Gomes ◽  
Maria das Graças Cardoso ◽  
Ana Clara Garcia Guimarães ◽  
Adriana Cavaco Guerreiro ◽  
Custódia Maria Luís Gago ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Edible Coatings

scholarly journals Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 °C) ready-to-eat squid rings

2012 ◽  
Vol 47 (7) ◽  
pp. 1439-1447 ◽  
Author(s):  
Minia Sanjuás-Rey ◽  
Parastoo Pourashouri ◽  
Jorge Barros-Velázquez ◽  
Santiago P. Aubourg
Keyword(s):  
Essential Oils ◽  
Chemical Quality ◽  
Squid Rings

scholarly journals QUALITY DIFFERENCES OF BOER LIQUID SEMEN DURING STORAGE WITH ADDITION SWEETORANGEESSENTIAL OIL IN TRIS YOLK AND GENTAMICIN EXTENDER

2018 ◽  
Vol 1 (2) ◽  
pp. 78 ◽  
Author(s):  
Sukma Aditya Sitepu ◽  
Zaituni Udin ◽  
Jaswandi Jaswandi ◽  
Hendri Hendri
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Room Temperature ◽  
Semen Quality ◽  
Sweet Orange ◽  
Orange Peel ◽  
Boer Goat ◽  
Closed Tube ◽  
Growth Of Bacteria

AbstractThe purpose of this study was to know the quality of Boer liquid semen during storage by adding sweet orange essential oil and gentamicin into the tris yolkextender.The semenlongevity test was carried out by storing semen in a closed tube at room temperature and refrigerator, and evaluated motility and Viability every 3 hours at room temperature and 12 hours in refrigerator. The results showed that the characteristics of the liquid semen, with the addition of 1% of essential oils showed percentage of motility and Viability significantly higher than 0.5% and without the addition of essential oil, either stored at room temperature or in the refrigerator. This may be related to the content of essential oils of sweet orange peel containing flavonoids and antibacterials that are capable of maintaining liquid semen quality of Boer Goat.In addition, gentamicin contains antibacterials capable of suppressing the growth of bacteria which can damage and durabilitythe spermatozoa.Keywords: Boer Goat,Gentamicin, Liquid semen, Sweet orange

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

scholarly journals A study of anti fungal activity of a combination of essential oils from medical herbs against water molds

2016 ◽  
Vol 13 (4) ◽  
pp. 674-680
Author(s):  
Baghdad Science Journal
Keyword(s):  
Essential Oils ◽  
Common Carp ◽  
Hplc Analysis ◽  
Salvia Officinalis ◽  
Active Compounds ◽  
Fungal Activity ◽  
Salvia Officinalis L ◽  
Anti Fungal

The aim of this study is to evaluate the anti fungal activity of a combination of essential oils against water molds. HPLC analysis was done to evaluate the quantity and quality of the active compounds in this combination which extracted from three herbs( Peppermint Menthapiperita ,Thyme Thymusvulgaris, Common sage Salvia officinalis L.) and the active compounds are Camphor,Menthol,,Thujone and Thymol with different concentrations. In this study (MIC) , (MFC) were measured and (LD50) determined after 48,96 h from fingerlings treatment of common carp in aquariums .The results of (MIC) were 0.025µl/ml for Aphanomyces sp. and 0.015µl/ml for both Achlya sp. and Fusariumsolani which showed significant differences(p

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