Essential oils (EOs) are natural food preservatives, but they may impair the sensory characteristics of foods. Emerging technologies (ETs) can inactivate microorganisms, high intensities process compromise quality parameters. This manuscript discusses use EOs and ETs presents mechanisms microbial inactivation in combined processes. Also, advantages, disadvantages, limitations EO were explained....

Helichrysum gymnocephalum essential oil (EO) was prepared by hydrodistillation of its leaves and characterized by GC-MS and quantified by GC-FID. Twenty three compounds were identified. 1,8-Cineole (47.4%), bicyclosesquiphellandrene (5.6%), γ-curcumene (5.6%), α-amorphene (5.1%) and bicyclogermacrene (5%) were the main components. Our results confirmed the important chemical variability of H. g...

Extracts of essential oils (EO) such as thymol, carvacrol, and cinnamaldehyde that occur naturally in oregano, thyme, and cinnamon have previously been shown to have positive effects on broiler performance. However, it was not known if these EO compounds affect the sensory characteristics of the broiler meat produced. The present study examined the effects of feeding 3 different blends of EO (D...

The essential oils (EO) and bioactive fractions (BF) from Aloysia gratissima, Baccharis dracunculifolia, Coriandrum sativum, Cyperus articulatus, and Lippia sidoides were proven to have strong antimicrobial activity on planktonic microorganisms; however, little is known about their effects on the morphology or viability of oral biofilms. Previously, we determined the EO/fractions with the best ...

Fish fillets are susceptible to microbial spoilage during chilled storage. Green consumerism promotes the development of biodegradable, recyclable and environmentally friendly food packaging. The study selected three essential oils (EOs), i.e. thyme, oregano pimento EO, with good antibacterial activity, develop an EO-emulsion based alginate coating. A stable coating effects could be prepared un...

The compositions of 12 essential oils (EOs) obtained by hydrodistillation of edible fruits and herbs were analyzed by gas chromatography/mass spectroscopy (GC/MS). The insecticidal activity of each oil against the house fly Musca domestica was evaluated by placing flies in a glass jar with a screw cap that held a piece of EO-treated cotton yarn. The dose necessary to kill 50% of flies (LC(50)) ...

The present study aimed to evaluate possible variations in the chemical composition and antimicrobial activity of essential oils extracted from Piper marginatum leaves obtained by hydrodistillation at pH4, pH7, pH10. When compared, profiles three were different. A reduction major phenylpropanoids Z-asarone, dillapiole, E-asarone was observed for samples pH4-EO pH10-EO as compared sample pH7- EO...

Background: Despite the considerable activity of herbal Essential Oils (EOs) as safe food preservatives, problems such as high volatility, low water solubility, and low stability in adverse environmental conditions restrict their use in food products. This work aimed to investigate in vitro antifungal activity of oil-in-water nanoemulsion of Iranian Artemisia dracunculus L. (tarragon) EO. Meth...

The genus Tanacetum is one of the most important medicinal plant that contains 26 species in Iran, 12 of them are endemic. This paper reports the essential oil (EO) composition of Tanacetum polycephalum subsp. polycephalum growing wild in Iran.  Flowers and leaves were collected from different location of Azerbaijan province (Marand, Mianeh and Tabriz), hydro-distilled to produce the oils and a...

Bites Bites of mosquitoes belonging to the genera Anopheles Meigen, Aedes Meigen, Culex L. and Haemagogus L. are a general nuisance and are responsible for the transmission of important tropical diseases such as malaria, hemorrhagic dengue and yellow fevers and filariasis (elephantiasis). Plants are traditional sources of mosquito repelling essential oils (EOs), glyceridic oils and repellent an...