Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oil

“…The temporal decrease in C* and a* values reported in numerous studies including that of Fernandes, Trindade, Lorenzo, & de Melo (2018), was similar to the current study.…”

Characterization of Natural Antimicrobials in Food System

“…Considering the demands of consumers about the use of synthetic chemicals, natural compounds have been suggested as a valid preservation technique. Some different ways of applications of active agents to fresh-cut fruit and vegetables are dipping, impregnation, coating, and spraying but among them, the most recent results deal with coating systems [16]. Alginate-based coating enriched with EOs incorporated into an fresh-cut Fuji apples showed more than 4-log reduction in the population of E. coli O157:H7…”

“…Several bacteriocins have been recovered for their significant potential as food preservatives or as therapeutic or bio-controlling agents [13] [14]. In this regard, the application of natural antimicrobials is dramatically important as natural preservative strategies to protect and extend the shelf-life of food [15] [16].…”

Composition, Antifungal, Phytotoxic, and Insecticidal Activities of Thymus kotschyanus Essential Oil

“…Other Thymus species, such as T. carnosus, T. pubescens, and T. persicus, showed values of thymol between 14% and 36% [10][11][12]. In addition to thymol, in some of these species, authors also observed high contents of other compounds, such as p-cymene (21.3%) [12], carvacrol (48.8%) [11], and geraniol (9.4%) [10].On the other hand, several EOs and other plant extracts are also used as substitutes for synthetic additives in the food industry [13][14][15], by direct addition [16][17][18][19][20] or by applying as active packaging [21-23], to limit microbial and oxidation degradation of food [24][25][26][27].Over the last decade, T. kotschyanus has gained popularity due to its potential applications, not only in the food industry but also in the pharmaceutical (ascertained antifungal, anti-inflammatory, antimicrobial, and expectorant properties) and cosmetic industries, as components of soaps, toothpastes, and perfumes [1,[28][29][30]. In addition, the management of crop pests and diseases is a constant and necessary concern in agricultural and food industries.…”

“…On the other hand, several EOs and other plant extracts are also used as substitutes for synthetic additives in the food industry [13][14][15], by direct addition [16][17][18][19][20] or by applying as active packaging [21-23], to limit microbial and oxidation degradation of food [24][25][26][27].…”