Sensory Evaluation of a Perfume Made of Orange Essential Oil

This research paper addresses the sensory evaluation of a perfume made from orange essential oil, considering the sensory acceptance of a panel of experts. The methodology used gives as sample size eight formulations that were prepared and tested hedonically with ten experts in the field using the instrument on the evaluation sheet that represents five scales of smell references. The evaluation suggests that the most sensorial accepted and elaborated perfume formulation based on orange essential oil should be composed of alcohol (7.1 ml), orange essential oil (1.56 ml), lemon essential oil (0.226 ml), essential oil of cinnamon (0.113 ml) and bergamot essential oil (0.113 ml). The results obtained in the development of the sensory evaluation can conclude that the formulation (F8) is more sensorial accepted.

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

Polymers ◽

10.3390/polym13030332 ◽

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.

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Effect of aromatherapy massage with orange essential oil on postoperative pain after cesarean section: a randomized controlled trial

Journal of Complementary and Integrative Medicine ◽

10.1515/jcim-2020-0138 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Seyedmohammad Mirhosseini ◽

Ali Abbasi ◽

Nastaran Norouzi ◽

Fatemeh Mobaraki ◽

Mohammad Hasan Basirinezhad ◽

...

Keyword(s):

Side Effects ◽

Essential Oil ◽

Cesarean Section ◽

Statistical Tests ◽

Intervention Group ◽

Nursing Intervention ◽

Anxiety Score ◽

Control Group ◽

And Control ◽

Orange Essential Oil

Abstract Objectives Many women in recent years have been willing to undergo puncture surgery for childbirth, which, like other surgeries, has physical and psychological side effects such as incision, infertility, chronic pain, and anxiety. Therefore, it is important to reduce and improve these side effects. The aim of this study was to determine the effect of foot massage with orange essential oil on pain and anxiety in women undergoing cesarean section. Methods This randomized clinical trial study was conducted in 2019 on 80 women referred to Bahar Shahroud Hospital after cesarean section surgery. The samples were divided into two groups by intervention (foot massage with orange essential oil) and control (foot massage without orange essential oil). The Spielberger scale was used to determine anxiety scores after cesarean section. In the intervention group, the feet were massaged with orange essential oil, and in the control group, the orange essential oil massage was performed without oil. Anxiety before, immediately after, and 60 min after the intervention was measured and evaluated in both groups. Data analysis was performed using descriptive and inferential statistics. Significant levels were considered for all statistical tests (p<0.05). Results The anxiety score before the intervention in the two groups of intervention and control was 57.12 ± 3.12 and 57.07 ± 3.54, respectively, which were not significantly different, but immediately after the intervention, the anxiety scores in both groups decreased significantly so that there was a further decrease in the intervention group (52.10 ± 4.75 and 56.02 ± 3.77), 1 h after the intervention, the anxiety score in the intervention group decreased compared to the previous stage and increased in the control group (50.40 ± 3.74 and 56.85 ± 4.27). Conclusions Foot massage with orange essential oil can probably be effective as a proper nursing intervention in reducing anxiety after cesarean section surgery.

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Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0143 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Yang Jiang ◽

Jinhua Du ◽

Liguo Zhang

Keyword(s):

Texture Analysis ◽

Sensory Evaluation ◽

Rupture Strength ◽

Water Holding Capacity ◽

Textural Characteristics ◽

Sensory Acceptance ◽

Water Holding ◽

Rupture Distance ◽

Better Than

AbstractTo comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

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New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil

Food and Bioprocess Technology ◽

10.1007/s11947-013-1174-9 ◽

2013 ◽

Cited By ~ 3

Author(s):

Natalia Sosa ◽

María C. Zamora ◽

Catalina van Baren ◽

Carolina Schebor

Keyword(s):

Essential Oil ◽

Modified Starches ◽

Orange Essential Oil

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Orange essential oil as antimicrobial additives in poly(vinyl chloride) films

Polímeros ◽

10.1590/0104-1428.16216 ◽

2018 ◽

Vol 28 (4) ◽

pp. 332-338 ◽

Cited By ~ 5

Author(s):

Carla Fabiana da Silva ◽

Flávia Suellen Melo de Oliveira ◽

Viviane Fonseca Caetano ◽

Glória Maria Vinhas ◽

Samara Alvachian Cardoso

Keyword(s):

Essential Oil ◽

Vinyl Chloride ◽

Poly Vinyl Chloride ◽

Orange Essential Oil

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PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

Revista Caatinga ◽

10.1590/1983-21252015v28n427rc ◽

2015 ◽

Vol 28 (4) ◽

pp. 244-252 ◽

Cited By ~ 5

Author(s):

LUÍS GOMES DE MOURA NETO ◽

ÉRICA MILO DE FREITAS FELIPE ROCHA ◽

MARCOS RODRIGUES AMORIM AFONSO ◽

SUELI RODRIGUES ◽

JOSÉ MARIA CORREIRA DA COSTA

Keyword(s):

Ascorbic Acid ◽

Spray Drying ◽

Sensory Evaluation ◽

Sensory Analysis ◽

Titratable Acidity ◽

Color Appearance ◽

Soluble Solids ◽

Tropical Fruits ◽

Physicochemical Composition ◽

Sensory Acceptance

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

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COMBINED EFFECT OF STREPTOMYCIN AND SWEET ORANGE ESSENTIAL OIL TO MEMBRANE AND ACROSOME INTEGRITY BOER GOAT FROZEN SEMEN

Journal of Community Research and Service ◽

10.24114/jcrs.v3i2.12153 ◽

2019 ◽

Vol 3 (2) ◽

pp. 89

Author(s):

Sukma Aditya Sitepu ◽

Julia Marisa

Keyword(s):

Essential Oil ◽

Sweet Orange ◽

Membrane Integrity ◽

Boer Goat ◽

Randomized Design ◽

Frozen Semen ◽

Acrosome Integrity ◽

Completely Randomized Design ◽

Orange Essential Oil

One of factors that cause a bad quality of Boer Goat frozen semen is the growth of bacterial. This can be overcome by adding antibiotics such as streptomycin. To further suppress the growth of bacteria can be added other ingredients that contain antibacterials such as sweet orange essential oil. The purpose of this research is to know the percentage value of Membrane Integrity and Acrosome Integrity on Boer Goat frozen semen with addition sweet orange essential oil and streptomycin. The method used was experimental using Completely Randomized Design with 5 treatments and 5 replications. The treatment in this research is addition 0%, 0,25%; 0.5%; 0.75% and 1% sweet orange essential oil on tris yolk and streptomycin extender. The results showed the best treatment addition combination streptomycin and sweet orange essential oil to percentage Membrane Integrity and Acrosome Integrity is increase 1% sweet orange essential oil.Keywords: Boer Goat, essential oil, frozen semen, streptomycin, sweet orange.

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Novel Method for The Valorization of Essential Oils From Orange By-Product

10.21203/rs.3.rs-150909/v1 ◽

2021 ◽

Author(s):

Roudaina Abdel Samad ◽

Karim Raafat ◽

Alissar Al Khatib ◽

Hadi Abou Chacra ◽

nada EL DARRA

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Biofilm Formation ◽

Bacterial Load ◽

Minimum Energy ◽

Bacterial Biofilm ◽

Diffusion Method ◽

Oil Composition ◽

By Products ◽

Orange Essential Oil

Abstract Background: A huge amount of citrus by-products are being wasted every year; these by-products can be used in the extraction of essential oils which can be used in different fields. Many methods have been used in the extraction of orange essential oil (E.O). This study focuses on the extraction of essential oil from orange by-product, using a newly developed extraction technique. This technique is a prototype combining a conventional method, namely, the hydrodistillation with the ultrasound-assisted extraction. Indeed, the traditional extraction methods of essential oils are time-consuming and expensive, moreover many organic compounds may decompose at high retained temperatures.Methods: a combination of traditional method with sonication improves efficiency and quality of the extraction, since ultrasonic extraction with precise and controlled operating parameters leads to higher extraction yields with minimum energy consumption. Therefore, the orange essential oil obtained using the prototype was compared to two commercial oils (CO1 and CO2) to create a valid comparison. Quality and safety tests have been performed, as well as bacterial load, antibacterial activities using the disc diffusion method, minimum inhibitory concentration (MIC), and prevention of bacterial biofilm formation.Results: As a result of extraction, the prototype method has shorten the extraction time, gave a higher quantity, and improved the extraction of essential oil from citrus peels without affecting oil composition when comparing it to hydrodistillation method. Conclusion: Orange E.O can be used as natural antibacterial agents to minimize bacterial growth, and inhibit biofilm formation by Staphylococcus aureus, Listeria monocytogenes and E.coli.

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