scholarly journals Aloe vera gel microcapsules and essential oils of thyme and oregano incorporated in spreadable goat cheese: impact on its microbiological, physicochemical, and sensory characteristics during storage

2021 ◽  
Vol 49 (1) ◽  
pp. 12001
Author(s):  
Mirela A. JIMBOREAN ◽  
Andrei BORŞA ◽  
Delia MICHIU ◽  
Ancuta M. ROTAR ◽  
Cristina A. SEMENIUC ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Consumer Preferences ◽  
Aloe Vera ◽  
Biologically Active ◽  
Sensory Characteristics ◽  
Cream Cheese ◽  
Oregano Essential Oil ◽  
Thyme Essential Oil ◽  
Aloe Vera Gel

The aim of this study was to develop a new assortment of high-quality cream cheese, with a high amount of biologically active compounds, namely a spreadable cheese from goat milk with addition of Aloe vera microcapsules and essential oils of thyme and oregano. The research was focused on the testing and optimization of an appropriate manufacturing recipe for this new product. Two assortments were made: one with Aloe vera microcapsules and thyme essential oil and the other one with Aloe vera microcapsules and oregano essential oil. For each assortment two different concentrations of Aloe vera and essential oils were tested. The obtained products were analysed for organoleptic, physico-chemical (fat, protein, total dry matter, sodium chloride and acidity) and microbiological parameters. In terms of consumer preferences, the cream cheese with 3% microcapsules of Aloe vera gel and 0.018% thyme essential oil was the most appreciated in terms of commercial aspect, consistency, and taste. We concluded that the addition of Aloe vera microcapsules improves the sensory characteristics and leads to an increase nutritional value of the finished product. Also, the addition of essential oils (thyme and oregano) ensured a stable quality during storage.

scholarly journals Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

2018 ◽  
Vol 24 (5) ◽  
pp. 394-403 ◽  
Author(s):  
D Dolea ◽  
A Rizo ◽  
A Fuentes ◽  
JM Barat ◽  
I Fernández-Segovia
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Total Volatile ◽  
Oregano Essential Oil ◽  
Basic Nitrogen ◽  
Thyme Essential Oil ◽  
Texture Parameters ◽  
Noticeable Improvement ◽  
Microbiological Analyses

The effect of different essential oils on the quality and shelf life of fish and seaweed burgers during storage was evaluated. For this purpose, thyme and oregano essential oils were selected at a concentration of 0.05% (v/w). Three types of salmon and seaweed burgers were prepared: without essential oil, burgers with red thyme essential oil (0.05% (v/w)) and burgers with oregano essential oil (0.05% (v/w)), which were vacuum packaged and stored at 4 ℃ for 17 days. Physicochemical and microbiological analyses were carried out periodically throughout storage. The addition of both essential oils did not have any effect on the evolution of the pH, the moisture content or texture parameters. Only the thyme essential oil managed to slightly slow down the increase of total volatile basic nitrogen and trimethylamine nitrogen. The samples with oregano essential oil and especially those with thyme essential oil showed minor oxidation. The salmon and seaweed burgers without essential oils and those which contained oregano essential oil showed a faster increase of mesophilic counts than those which had thyme essential oil, but no noticeable improvement was observed in the shelf life of the burgers with thyme essential oil. To improve the shelf life of the fish and seaweed burgers, it would be necessary to increase the concentration of both essential oils.

Antifungal Activity of Oregano and Thyme Essential Oils Applied as Fumigants Against Fungi Attacking Stored Grain

1995 ◽  
Vol 58 (1) ◽  
pp. 81-85 ◽  
Author(s):  
NACHMAN PASTER ◽  
MAZAL MENASHEROV ◽  
UZI RAVID ◽  
BENJAMIN JUVEN
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Fungicidal Activity ◽  
Inhibitory Effect ◽  
Aspergillus Ochraceus ◽  
Stored Grain ◽  
Oregano Essential Oil ◽  
Thyme Essential Oil ◽  
Natural Microflora ◽  
Oregano Oil

Essential oils from oregano and thyme were applied for 24 h as fumigants against the mycelia and spores ofAspergillus flavus, Aspergillus niger and Aspergillus ochraceus, as well as against natural microflora of wheat grains. The minimal inhibitory concentration (MIC) of oregano oil needed to inhibit the mycelial growth of the fungi was 2.0 μl/L, while spores were eradicated following exposure to 2.0 to 2.5 μl/L. The thyme essential oil was less efficient in controlling mycelia and growth was observed even following exposure to 4.0 μl/L. However, the thyme essential oil was fungitoxic to spores (MIC = 3.0 μl/L). In another set of trials the efficacy of the oils and two of their constituents (carvacrol and thymol) in controlling natural microflora of surface-sterilized wheat grain was studied. Of the four materials investigated, only oregano essential oil exhibited fungicidal activity and, following 24 h exposure to 20 μl/L, a significant reduction in the percent of infested grain was observed even after 5 days of incubation on potato dextrose agar. A reduction in the germinability of the grains was evident following exposure to the materials tested. When the fungicidal activity of oregano essential oil was evaluated using grains with different moisture contents (MC), data revealed that the better inhibitory effect was achieved in grain with a high MC. The findings emphasize the toxicity of oregano and thyme essential oils as fumigants against fungi attacking stored grain and strengthen the possibility of using them as an alternative to chemicals for preserving stored grains.

scholarly journals Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 392
Author(s):  
Maria Papapostolou ◽  
Fani T. Mantzouridou ◽  
Maria Z. Tsimidou
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Olive Oil ◽  
Population Control ◽  
Microbiological Quality ◽  
Table Olives ◽  
Lemon Balm ◽  
Oregano Essential Oil ◽  
Microbiological Parameters ◽  
Reduced Salt

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.

scholarly journals Comparative investigation of sesquiterpene components of essential oils originating from intact plants and hairy root chamomile cultures

2021 ◽  
Vol 6 (2) ◽  
pp. 028-049
Author(s):  
Éva Szőke ◽  
Éva Lemberkovics
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Hairy Root ◽  
Folk Medicine ◽  
Root Culture ◽  
Hairy Root Culture ◽  
Comparative Investigation ◽  
Biologically Active

The importance of chamomile (Chamomilla recutita) inflorescence is widely known in classical and folk medicine, with the largest group of its effective constituents forming the essential oil (chamazulene, a-bisabolol, α-farnesene, trans-β-farnesene, spathulenol, cis/trans-en-in-dicycloethers). Among cultivated species, the Hungarian BK-2 contains more chamazulene in its essential oil than the German Degumil type, which is mainly cultivated for its a-bisabolol. Both components have important antiinflammatory activities. Wild populations can be easily distinguished from cultivated ones by their high amount of bisaboloides, particularly the flower of Hungarian Szabadkígyós wild type, which contained on average 48 % of the biologically active (-)-a-bisabolol. The population of Szabadkígyós has good salt tolerance which is important owing to global warming, because the proportion of saline areas is increasing worldwide. To keep the genome of Szabadkígyós having high (-)-a-bisabolol content, Szőke and research team used biotechnological methods. Sterile plantlets, were infected by Agrobacterium rhizogenes strains #A-4, #15834, #R-1601. The hairy root clones possessing the best growing and biosynthetical potential were multiplied for phytochemical investigations. Pharmacologically important compounds of their essential oils were followed in great detail. The amount of in vitro cultured terpenoids and polyin compounds was compared with that of in vivo plants. GC-MS studies showed that sterile chamomile cultures generated the most important terpenoid and polyin compounds characteristics of the mother plant. Berkheyaradulene, geranyl-isovalerat and cedrol as new components were identified in these sterile cultures. The main component of hairy root cultures (D/400, D/1, D/100 and Sz/400) was tr-b-farnesene and in addition one new compound: a-selinene was identified. Hairy root culture originated from chamomile collected in Szabadkígyós was intensive increased the essential oil content and pharmacological active compounds: (-) -α-bisabolol and β-eudesmol was also synthetized in large quantity. Furthermore, in vitro organized cultures were made from this population to obtain propagation material containing numerous active substances.

scholarly journals Assessment and Characterization of Some New Photosensitizers for Antimicrobial Photodynamic Therapy (aPDT)

Materials ◽  
2020 ◽  
Vol 13 (13) ◽  
pp. 3012 ◽  
Author(s):  
Laura Monica Dascalu (Rusu) ◽  
Marioara Moldovan ◽  
Doina Prodan ◽  
Irina Ciotlaus ◽  
Violeta Popescu ◽  
...  
Keyword(s):  
Methylene Blue ◽  
Photodynamic Therapy ◽  
Essential Oil ◽  
Essential Oils ◽  
Cytotoxic Effect ◽  
Gas Chromatography Mass Spectrometry ◽  
Antimicrobial Photodynamic Therapy ◽  
Absorption Bands ◽  
Oregano Essential Oil ◽  
Vis Spectroscopy

The novelty of this study consists on the formulation and evaluation of five complex experimental natural photosensitizers (PS): gel with oregano essential oil (O), gel with methylene blue (AM), gel with a mixture of essential oils (Thieves-H), gel with arnica oil and curcuma extract (CU) and gel with frankincense essential oil (T), used as photosensitizing agents (PS) in antimicrobial photodynamic therapy (aPDT) in the control of microbial biofilm in oral cavity. The experimental PS were characterized by gas chromatography-mass spectrometry (GC-MS), Fourier-transform infrared spectroscopy (FTIR), UV-Vis spectroscopy, cytotoxicity assay, antimicrobial effect and scanning electron microscopy (SEM). The IR spectra of the experimental PS with essential oils exhibit absorption bands due to the presence of water and glycerol in high quantities. The studied compounds had a reduced cytotoxic effect on cell cultures. The lowest cytotoxic effect was observed in experimental PS with oregano essential oil and methylene blue PS. Essential oils with proven antibacterial capabilities used in experimental PS confer antibacterial activity to the gels in which they are incorporated, an activity that may be more efficient use of a PDT therapy. Single bacteria were detected mainly by SEM after 12 h, while aggregate bacteria and micro colonies dominated the samples at 48 h.

scholarly journals Assessment of the potential of Artemisia annua L. as a source of biologically active substances in Belarus

2019 ◽  
Vol 24 ◽  
pp. 290-295
Author(s):  
H. G. Shutava ◽  
S. N. Shysh ◽  
P. S. Shabunya ◽  
S. A. Fatykhava ◽  
E. D. Skakovski ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Essential Oil ◽  
Essential Oils ◽  
Phenolic Acids ◽  
Artemisia Annua ◽  
Hydroxycinnamic Acids ◽  
Biologically Active ◽  
Artemisia Annua L ◽  
Agroclimatic Zone ◽  
Ground Mass

Aim. The aim of the work was to assess the composition of biologically active compounds in plants of Artemisia annua L. Methods. The plants were grown on the experimental plot of the Central Botanical Garden of the National Academy of Sciences of Belarus. Essential oil from the above-ground mass was isolated by the method of water-steam distillation. To analyze the content of flavonoids and hydroxycinnamic acids, we used the method of quantitative extraction and spectrophotometric determination of the total content of hydroxycinnamic acids in the presence of flavonoids in plant extractive substances, and the method of Folin-Chocalteu was used to determine the content of phenolic compounds. Analysis of the essential oils was performed by GC and NMR. The analysis of the content of phenolic acids in extracts was performed by HPLC. Results. The genetic potential of A. annua was evaluated under conditions of the central agroclimatic zone of Belarus. The yield and composition of essential oils, the content of phenolic compounds and flavonoids, the composition of phenolic acids were studied. Conclusions. A. annua in the conditions of the central agroclimatic zone of Belarus contains essential oil, which is dominated by isoartemisia ketone, β-selinene, β-myrcene and camphor. In the above-ground mass phenolic acids including chlorogenic acid and isomers of caffeoylquinic acid were predominant in the composition of phenolic compounds. Keywords: annual wormwood, essential oil, phenolic compounds, phenolic acids.

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