Properties and Antioxidant Capacities of Anchovy (Engraulis encrasicholus) By-Product Protein Films Incorporated with Thyme Essential Oil

This study was conducted to investigate the effects of thyme essential oil and enzyme supplementation on rations with two different energy (wheat or corn) and protein resources (soy or rapeseed meals) on gut morphology and protein digestibility of broiler chickens. Three hundred eighty-four male Ross-308 broiler chickens were used with a 23 factorial arrangement with treatments according to a completely randomized design. The morphological examinations of the intestine were carried out on 1-cm long excised segments from duodenum, jejunum and ileum. Adding wheat to the diet increased small intestine length in birds compared to other feedstuffs (P <0.05). Duodenum crypt depth and jejunum villi length were also higher in groups fed with rations containing wheat (P <0.05). Groups that received thyme essential oil and enzyme supplementation had increased length of the duodenum (P <0.05). However, the two- and three-factor interaction effects were not significant. Protein digestibility was not affected by treatment (P >0.05). Feeding wheat to broiler chickens may increase the surface area for nutrient absorption in the small intestine as compensation for the anti-nutritive activity of non-starch polysaccharides in wheat-based diets. Wheat based diets are expected to be acceptable for broilers when supplemented with appropriate enzymes or thyme essential oil.

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Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets

Food Microbiology ◽

10.1016/j.fm.2009.02.008 ◽

2009 ◽

Vol 26 (5) ◽

pp. 475-482 ◽

Cited By ~ 119

Author(s):

Maria Kostaki ◽

Vasiliki Giatrakou ◽

Ioannis N. Savvaidis ◽

Michael G. Kontominas

Keyword(s):

Essential Oil ◽

Dicentrarchus Labrax ◽

Sea Bass ◽

Sensory Attributes ◽

Combined Effect ◽

Thyme Essential Oil

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EFFECT OF CONVENTIONAL AND ALTERNATIVE PRODUCTS ON POSTHARVEST DISEASE CONTROL IN AVOCADOS

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452018408 ◽

2018 ◽

Vol 40 (1) ◽

Cited By ~ 3

Author(s):

Ivan Herman Fischer ◽

Matheus Froes de Moraes ◽

Maria Cecília de Arruda Palharini ◽

Mirian de Souza Fileti ◽

Juliana Cristina Sodário Cruz ◽

...

Keyword(s):

Essential Oil ◽

Sodium Bicarbonate ◽

Disease Control ◽

Chlorine Dioxide ◽

Physicochemical Characterization ◽

Soluble Solids ◽

Postharvest Disease ◽

Postharvest Diseases ◽

Lemon Grass ◽

Thyme Essential Oil

ABSTRACT Postharvest diseases constitute a serious problem for avocado commercialization. Thus, the present study aimed to evaluate the effect of conventional and alternative products in controlling diseases affecting ‘Hass’ avocados in the field and in the postharvest by carrying out physicochemical characterization of fruits subjected to postharvest treatments. In the field, besides the management adopted by the farmer, seven products were sprayed three times during fruiting for evaluation. Postharvest products were diluted in water or in oxidized polyethylene wax and shellac. Water treatments with potassium phosphite, Soil-Set®, chlorine dioxide, thyme essential oil, sodium bicarbonate, lemon grass essential oil and thiabendazole reduced the incidence of diseased fruits, and anthracnose, the main disease, was controlled with sodium bicarbonate, lemon grass essential oil and thiabendazole. Greater soluble solids content was found for control (water), chlorine dioxide, acibenzolar-S-methyl and thiabendazole. For the products that reduced anthracnose, there was no correlation between the disease and the physicochemical parameters, evidencing that the disease control is not associated with delayed ripening. For wax treatments, diseases were not controlled, and the fruits presented lower titratable acidity with thyme essential oil, sodium bicarbonate, control (wax), acibenzolar-S-methyl and lemon grass essential oil. Control and thyme essential oil were highlighted for maintaining the green coloration of the fruit skin for the shortest period. Under field conditions, azoxystrobin, thiabendazole, difenoconazole+azoxystrobin and acibenzolar-S-methyl+azoxystrobin reduced the occurrence of diseased fruits, while anthracnose control was only obtained with azoxystrobin.

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