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

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.

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Effect of alginate coating enriched with Shirazi thyme essential oil on quality of the fresh pistachio (Pistacia vera L.)

Journal of Food Science and Technology ◽

10.1007/s13197-020-04510-6 ◽

2020 ◽

Author(s):

Maryam Hashemi ◽

Abdolmajid Mirzaalian Dastjerdi ◽

Ahmad Shakerardekani ◽

Seyed Hossein Mirdehghan

Keyword(s):

Essential Oil ◽

Pistacia Vera ◽

Thyme Essential Oil ◽

Alginate Coating

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

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2018/9431819 ◽

2018 ◽

Vol 2018 ◽

pp. 1-6 ◽

Cited By ~ 3

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.

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

Food Science and Technology ◽

10.52547/fsct.18.113.135 ◽

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

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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.)

Journal of Food Quality ◽

10.1155/2021/3193573 ◽

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.

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Effects of chitosan coating enriched with thyme essential oil and packaging methods on a postharvest quality of Persian walnut under cold storage

Foods and raw materials ◽

10.21603/2308-4057-2019-1-18-25 ◽

2019 ◽

pp. 18-25 ◽

Cited By ~ 1

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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