scholarly journals Effect of adding coriander seed essential oil on some characteristics of ground lamb inoculated with Listeria innocua during storage

2021 ◽  
Vol 18 (116) ◽  
pp. 161-170
Author(s):  
Marzieh Omidi-mirzaei ◽  
Mohammad Hojjati ◽  
Behrooz Alizadeh behbahani ◽  
Mohammad Noshad ◽  
◽  
...  
Keyword(s):  
Essential Oil ◽  
Listeria Innocua ◽  
Coriander Seed

scholarly journals Modeling the growth rate of Listeria innocua influenced by coriander seed essential oil and storage temperature in meat using FTIR

2020 ◽  
Vol 12 (SP1) ◽  
pp. 1-8
Author(s):  
Marzieh Omidi-Mirzaei ◽  
Mohammad Hojjati ◽  
Behrooz Alizadeh Behbahani ◽  
Mohammad Noshad
Keyword(s):  
Growth Rate ◽  
Essential Oil ◽  
Shelf Life ◽  
Storage Temperature ◽  
Control Sample ◽  
Fold Increase ◽  
Listeria Innocua ◽  
Lag Phase ◽  
The Impact ◽  
Coriander Seed

The use of natural compounds to preserve food and the application of new tools for monitoring food safety is of great interest. In this study, the growth rate, including the lag time of Listeria innocua in ground lamb as a function of storage temperature (4, 10, 25, and 37°C) influence of the coriander seed essential oil (CEO), as an antimicrobial agent, was modeled. Fourier-transform infrared (FTIR) spectroscopy was used to monitor chemical changes in investigated specimens that may indicate spoilage in ground lamb. Results showed the use of CEO reduced growth rate of L. innocua, to approximately 0.0051 (CFU/h) for a sample containing CEO and to 0.042 (CFU/h) in control samples cultivated at 4°C. Increasing the cultivation temperature from 4 to 37°C led to a 5-fold increase of the growth rate (0.042 to 0.222 in the control sample) and 28-fold growth from 0.0051 to 0.147 in a sample containing the CEO. Minimum-recorded temperatures (Tmin) were –0.57 and 0.60°C for the control sample and a sample containing the CEO. The comparison of FTIR spectra of samples during the shelf life indicated that the increased shelf life and bacterial growth results in decreased moisture (1600–1650 cm–1) and protein content in the samples; while the intensity and sharpness of peaks increased in the range 1000–1100 cm–1, indicating the impact of bacterial activity on amounts of amines and amino acids. In conclusion, the CEO increased the L. innocua growth rate lag phase and improved the shelf life of the ground lamb. It is also recommended to use the FTIR to monitor the spoilage in meat.

STUDY OF CORIANDER SEED OIL (Coriandrum sativum L.)

2010 ◽  
Vol 13 (3) ◽  
pp. 29-38
Author(s):  
Ha Bich Phan ◽  
Thach Ngoc Le
Keyword(s):  
Biological Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Seed Oil ◽  
Coriandrum Sativum ◽  
Conventional Heating ◽  
Geranyl Acetate ◽  
Physical And Chemical ◽  
Coriander Seed Oil ◽  
Coriander Seed

Coriandrum sativum L. belongs to the Apiaceae family, which is cultivated in Dong Nai province, in this paper its seed oil of was studied. The essential oil was extracted by hydrodistillation. We used two methods for activating of hydrodistillation: conventional heating and microwave irradiating. Its physical and chemical indexes were measured. The chemical composition of this oil was identified by GC/MS and quantified by GC/FID. Linalool (75.51-77.21 %), and geranyl acetate (15.64-12.79 %) were the main constituents of the oil which were obtained in 0,32-0.39 % yield. The biological activity of this oil was reported.

Antimicrobial Activities of Coriander Seed Essential Oil and Silver Nanoparticles

2021 ◽  
Author(s):  
Kadriye Ozlem saygi ◽  
Birgul Kacmaz ◽  
Serdar Gul
Keyword(s):  
Silver Nanoparticles ◽  
Essential Oil ◽  
Bacterial Infections ◽  
Materials Science ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Elemental Distribution ◽  
Sem Images ◽  
X Ray ◽  
Coriander Seed

Abstract Bacterial infections are one of the most serious health problems all over the world, which cause need for the discovery of new drug. Since antibiotic resistance is a major threat to both humans and the environment, there is a need for studies on the antimicrobial properties of different forms of traditionally used plants. Herein, the seeds of coriander were used to isolate essential oil (EO) and to synthesise silver nanoparticles (C-AgNPs). The major oil constituents were characterized by GC-MS as Linalool (79.12%), Camphor (6.16%), γ-Terpinene (2.82%) and α-Pinene (2.67%). The synthesized AgNPs were characterized by UV-Visible spectrophotometry, Scanning Electron Microscopy (SEM), Energy Dispersive X-ray (EDX), X-ray difraction (XRD) and Fourier Tranmission Infrared (FTIR). The surface plasmon resonance (SPR) of C-AgNPs at 437 nm was recorded on the UV-Vis spectrometer. The spherical and homogenous of AgNPs was presented in SEM images. EDX showed elemental distribution and confirmed AgNPs. A characteristic intense peak was at 3.0 keV. The antibacterial activities of the essential oil and AgNPs form of coriander seed against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 25922 bacteria were investigated by broth microdilution test. AgNPs and essential oil of coriander can be expected to provide future opportunities in nanomedicine and materials science. AgNPs can be displayed synergistic antimicrobial effect when used in combination with essential oil.

scholarly journals The possibility of coriander seed disinfection with the essential oil of peppermint

2021 ◽  
Vol 66 (1) ◽  
pp. 39-52
Author(s):  
Sara Mikic ◽  
Ivana Vico ◽  
Natasa Duduk ◽  
Tatjana Markovic
Keyword(s):  
Essential Oil ◽  
Phytopathogenic Fungi ◽  
Plant Diseases ◽  
Mentha X Piperita ◽  
Seed Health ◽  
Seed Disinfection ◽  
Microscopic Features ◽  
Alternaria Sp ◽  
Pleasant Odour ◽  
Coriander Seed

Seed health testing aims to ensure a healthy crop and to prevent the spread of plant diseases. The need to study and apply both essential oils and plant extracts against seed diseases is growing and becoming more important. Coriander (Coriandrum sativum L.) is an annual herbaceous, aromatic, spicy and medicinal plant from the Apiaceae family, known for its seeds with a characteristic and pleasant odour. In human medicine, coriander is a part of various medicines for the treatment of digestive organs. Phytopathogenic fungi and bacteria are the most common and significant causes of coriander seed disease. The aim of this study was to assess coriander seed health and investigate the possibility of seed disinfection using peppermint (Mentha x piperita) essential oil. The health of the seeds was examined by the filter paper laboratory standard method. Different concentrations (1, 2, 5 and 10%) of peppermint essential oil were used for seed disinfection. The composition of the essential oil was determined by gas chromatographic analysis. The results of seed health analysis showed the presence of a fungus after seven days of incubation in a humid chamber at room temperature. The fungus was identified as Alternaria sp. (sect. Alternaria) based on the symptoms and macroscopic and microscopic features of the fungus (on seed and potato dextrose agar). Immersion treatment of infected seed in peppermint essential oil reduced the presence of Alternaria sp. on coriander seeds. The highest disease inhibition, 69,33%, namely 58,93% without the influence of the emulsifier, was shown by oil solution of 5%. Stagnation in inhibition was observed with a further increase in oil concentration. The results of this study show the possibility of disinfecting coriander seeds with peppermint essential oil to reduce infection with Alternaria sp.

Effect of a VietnameseCinnamomum cassiaessential oil and its major componenttrans-cinnamaldehyde on the cell viability, membrane integrity, membrane fluidity, and proton motive force ofListeria innocua

2015 ◽  
Vol 61 (4) ◽  
pp. 263-271 ◽  
Author(s):  
Nga-Thi-Thanh Trinh ◽  
Emilie Dumas ◽  
Mai Le Thanh ◽  
Pascal Degraeve ◽  
Chedia Ben Amara ◽  
...  
Keyword(s):  
Essential Oil ◽  
Pore Formation ◽  
Cytoplasmic Membrane ◽  
Membrane Integrity ◽  
Proton Motive Force ◽  
Food Preservation ◽  
Listeria Innocua ◽  
Epifluorescence Microscopy ◽  
Minimal Bactericidal Concentration ◽  
Main Component

The antibacterial mechanism of a Cinnamomum cassia essential oil from Vietnam and of its main component (trans-cinnamaldehyde, 90% (m/m) of C. cassia essential oil) against a Listeria innocua strain was investigated to estimate their potential for food preservation. In the presence of C. cassia essential oil or trans-cinnamaldehyde at their minimal bactericidal concentration (2700 μg·mL–1), L. innocua cells fluoresced green after staining with Syto9® and propidium iodide, as observed by epifluorescence microscopy, suggesting that the perturbation of membrane did not cause large pore formation and cell lysis but may have introduced the presence of viable but nonculturable bacteria. Moreover, the fluidity, potential, and intracellular pH of the cytoplasmic membrane were perturbed in the presence of the essential oil or trans-cinnamaldehyde. However, these membrane perturbations were less severe in the presence of trans-cinnamaldehyde than in the presence of multicomponent C. cassia essential oil. This indicates that in addition to trans-cinnamaldehyde, other minor C. cassia essential oil components play a major role in its antibacterial activity against L. innocua cells.

scholarly journals Optimization of technological parameters for osmotic dehydration of black chokeberry

2018 ◽  
Vol 1 (2) ◽  
pp. 108
Author(s):  
Svetoslav Stoyanov Aleksandrov ◽  
Todorka Petrova ◽  
Ivan Bakalov ◽  
Milena Ruskova ◽  
Emilian Popesku ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Plant Extracts ◽  
Milk Fat ◽  
Red Wine ◽  
Listeria Innocua ◽  
Beef Meat ◽  
Whole Milk ◽  
In Vitro Antibacterial Activity

Many plant extracts selected for their high in vitro antibacterial activity in microbiological media have a far lower in situ antibacterial activity in foods. This is likely due to interactions of plant antimicrobial molecules with food components such as proteins or dispersed fat at the expense of their interaction with target unwanted bacteria. Gaillac red wine powder and Cinnamon cassia essential oil were selected for their in vitro antibacterial activity against Staphylococcus aureus CNRZ3 and Listeria innocua LRGIA 01, respectively. In order to assess their potential application to the preservation of raw meat or dairy products, respectively, their antibacterial activity was tested in Mueller Hinton broth (MHB) supplemented with up to 20% beef meat proteins to mimick raw beef meat protein content and in TSB, skimmed, semi-skimmed and whole milk, respectively. Supplementation of MHB with beef extract proteins annihilated the antibacterial activity of Gaillac red wine powder as well as of resveratrol, a stilbene polyphenol present in red wine. The comparison of the anti-Listeria innocua activity of C. cassia essential oil in TSB 1% (w/w), skimmed, semi-skimmed and whole milk led to the conclusion that its antibacterial activity was significantly reduced in the presence of milk fat globules but not significantly by milk proteins. Complexified microbiological media or liquid foods such as sterilized milk with various milk fat contents might thus be valuable tools for the rapid screening of antibacterial plant extracts of interest for perishable foods preservation.

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