Activity of R(+) limonene on the maximum growth rate of fish spoilage organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets

Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process

“…It must be highlighted, however, that the use of anisakicidal substances, including oils, as well as the obligatory ‘freezing treatment’, does not eliminate the risk in vulnerable people of allergic reactions induced by dead parasites . In relation to the well‐known antibacterial activity reported for these natural substances, further studies should be carried out to evaluate their effects on prolongation of shelf‐life and safety improvement …”

“…58 In relation to the well-known antibacterial activity reported for these natural substances, further studies should be carried out to evaluate their effects on prolongation of shelf-life and safety improvement. 59…”

Use of Tunisian flavored olive oil as anisakicidal agent in industrial anchovy marinating process

“…Considering the long shelf life (until 120 days) of marinated fish stored in oil, the complete inactivation of Anisakis in a few days (6–8 days), reported in our study, represents an effective alternative method to the freezing process required by European Regulation EC No 853/2004 . In relation to the well‐known antibacterial activity reported for these natural substances, further studies should be carried out in order to evaluated their use in prolongation of shelf life and improving safety …”

Introductory Chapter: Introduction to Food Additives

“…A novel trend is to explore and utilize essential oils such as clove essential oil and eugenol extracted from cloves, limonene extracted from citrus fruits, and essential oil extracted from cinnamon as food preservatives of numerous food items including fresh cut produce, juices, and fish [3,[18][19][20]. As expected, encapsulated natural food preservatives including thyme essential oil and curcumin have shown favorable properties such as sustained release and enhanced antioxidant and antimicrobial properties [21,22].…”