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.

scholarly journals Improving the quality of beef burger by adding thyme essential oil and jojoba oil

2011 ◽  
Vol 60 (231) ◽  
pp. 787-795 ◽  
Author(s):  
G.M. Kassem ◽  
O.A. Atta-Alla ◽  
F.H.M. Ali
Keyword(s):  
Essential Oil ◽  
Jojoba Oil ◽  
Thyme Essential Oil ◽  
Beef Burger

scholarly journals Anti-Inflammatory Effects of Thyme Essential Oil in Mice

2008 ◽  
Vol 77 (3) ◽  
pp. 327-334 ◽  
Author(s):  
Š. Juhas ◽  
D. Bujňáková ◽  
P. Rehák ◽  
Š. Čikoš ◽  
S. Czikková ◽  
...  
Keyword(s):  
Body Weight ◽  
Essential Oil ◽  
Plant Secondary Metabolites ◽  
Weight Ratio ◽  
Thickness Gauge ◽  
Thyme Essential Oil ◽  
Inflammatory Models ◽  
Paw Oedema ◽  
Tnbs Colitis ◽  
Anti Inflammatory

Plant essential oils are plant secondary metabolites possessing various pharmacological properties, primarily anti-oxidative, antimicrobial or immunomodulatory ones. The aim of this work was to study the effects of thyme essential oil dietary administration in murine DTH/ CHS reaction, carrageenan paw oedema and TNBS colitis. Thyme essential oil was added to the murine diet at three concentrations (5000, 2500 and 1250 ppm) and fed to Balb/c mice. The extent of ear swelling in DTH/CHS reaction and paw oedema induced by carrageenan application was measured using the Mitutoyo thickness gauge. In the model of TNBS colitis we evaluated the changes in body weight, the colon weight : body weight ratio, bacterial translocation to mesenteric lymph nodes, and macroscopical and histological scores. IL-1β and IL-6 messenger RNA expression in colonic samples of one experimental group were assessed using quantitative real-time reverse transcriptase PCR. Dietary supplementation with 5000 ppm of thyme essential oil significantly decreased paw oedema and ear swelling. This thyme essential oil concentration caused a significant inhibition of total mRNA IL-1β expression in the mouse colon, and markedly decreased the macroscopic and microscopic scores of colitis. On the other hand, the 1250 ppm of thyme essential oil in diet increased ear oedema induced by oxazolone application in mice. Our study indicates that thyme essential oil is able to affect murine experimental inflammatory models depending on the concentration used. It is concluded that the anti-inflammatory effects of thyme essential oil should be interpreted with a caution due to its contradictory, dose-related effects.

scholarly journals Formulation and Characterization of Potential Antifungal Oleogel with Essential Oil of Thyme

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Giedre Kasparaviciene ◽  
Zenona Kalveniene ◽  
Alvydas Pavilonis ◽  
Ruta Marksiene ◽  
Jurgita Dauksiene ◽  
...  
Keyword(s):  
Essential Oil ◽  
Flame Ionization ◽  
Paraffin Oil ◽  
Thyme Essential Oil ◽  
Texture Parameters ◽  
Central Composite ◽  
Activity Design ◽  
Potential Antimicrobial Activity

The aim of this research was to formulate oleogel with thyme essential oil with potential antimicrobial activity, design optimal formulation, and evaluate the influence of ingredients on texture parameters of preparation. Central composite design was applied to statistical optimization of colloidal silica and paraffin oil mixture for the modeling of oleogel delivery system. The influence of designed formulations on response variables (texture parameters), firmness, cohesiveness, consistency, and index of viscosity, was evaluated. Quality of essential oil of thyme was assessed by determinate concentration of thymol and carvacrol using gas chromatography with flame ionization detection (GC-FID). Microbiological tests have shown that oleogel with thyme essential oil affectsCandida albicansmicroorganism when thyme essential oil’s concentration is 0,05% in oleogel mixture.

scholarly journals The Effect of Different Drying Methods on Drying Kinetics, Mathematical Modeling, Quantity and Quality of Thyme Essential Oil

2021 ◽  
Vol 18 (113) ◽  
pp. 135-146
Author(s):  
Hamed Karami ◽  
Ali Nejat Lorestani ◽  
reza tahvilian ◽  
◽  
◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Essential Oil ◽  
Drying Kinetics ◽  
Drying Methods ◽  
Thyme Essential Oil

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.

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