Chemical composition and antifungal effects of three species of Satureja (S. hortensis, S. spicigera, and S. khuzistanica) essential oils on the main pathogens of strawberry fruit

Farzaneh, Mohsen; Kiani, Hossein; Sharifi, Rouhallah; Reisi, Mojtaba; Hadian, Javad

doi:10.1016/j.postharvbio.2015.06.014

Cited by 104 publications

(56 citation statements)

References 56 publications

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“…Obviously, the extreme limitation of gas exchange can cause anaerobiosis and the development of off‐flavor (Jiang et al, ). Contrariwise, scientists have discovered that the essential oils isolated from Satureja could display antifungal specification (Farzaneh, Kiani, Sharifi, Reisi, & Hadian, ; Taban et al, ) and the antimicrobial effects of ZEO applied in different coatings such as chitosan (Moradi, Tajik, Razavi Rohani, & Oromiehie, ), carboxy methyl cellulose (Dashipour et al, ), and zein (Moradi, Tajik, Razavi Rohani, & Mahmoudian, ) have been reported. Consequently, interaction of gum and EOs could decrease respiration rate without increment of off‐flavor.…”

Section: Resultsmentioning

confidence: 99%

Efficiency of Tragacanth gum coating enriched with two different essential oils for deceleration of enzymatic browning and senescence of button mushroom (Agaricus bisporus)

Nasiri

Barzegar

Sahari

et al. 2019

Food Science & Nutrition

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The effect of Tragacanth gum (T) coating containing (100, 500, and 1,000 mg/L) Satureja khuzistanica essential oil (S), Zataria multiflora Boiss. essential oil (Z), and (1,000 mg/L) sodium metabisulfite (M) on mushroom ( Agaricus bisporus ) enzymatic browning and postharvest quality was examined throughout 16 days of cold storage. Mushroom respiration rate, soluble solids content (SSC), percentage of open caps, and sensory quality as well as factors related to browning such polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), and peroxidase (POD) activities were figured out. The significant decrease in respiration rate, cap opening delay, and SSC enhancement was observed after treating mushrooms with TZ and TS. Moreover, TZ‐ and TS‐treated mushrooms prevented enzymatic browning through inhibiting PPO and POD activities and increasing activity of PAL over the storing term. Additionally, the influence of TZ5 and TS5 (containing 500 mg/L essential oil) coatings was validated by sensory evaluation through protecting the overall quality of button mushrooms over the storage. Thus, Tragacanth coating enriched with essential oils might be an encouraging nomination for improving the modality of button mushroom and expanding its shelf life.

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Section: Resultsmentioning

confidence: 99%

Efficiency of Tragacanth gum coating enriched with two different essential oils for deceleration of enzymatic browning and senescence of button mushroom (Agaricus bisporus)

Nasiri

Barzegar

Sahari

et al. 2019

Food Science & Nutrition

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“…Additionally, the risk of chemical contamination increases upon application of synthetic fungicides for preservation of various foods (Farzaneh et al . ). In the face of this challenge, considerable efforts have been exerted so far to use natural antimicrobials, whether of microbial, animal or plant origin, which shows fungistatic/fungicidal activity (Viuda‐Martos et al .…”

Section: Introductionmentioning

confidence: 97%

Comparison of the Effect of Some Essential Oils on the Growth ofPenicillium verrucosumand its Ochratoxin a Production

Özçakmak

Gül

Dervişoğlu

et al. 2016

Journal of Food Processing and Preservation

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Antifungal activities of four essential oils from mint, garlic, sage and wild oregano were evaluated against ochratoxigenic Penicillium verrucosum incubated at different times. The fungal mycelium growth was completely inhibited (fungicidal effect) at concentrations of 0.5 and 0.25% of the garlic and wild oregano essential oils. However, concentrations of 0.125 and 0.065% of essential oils were showed the low reductions to be 37.05–46.59 and 35.68–45.51%, respectively. Sage essential oil showed the lowest antifungal activity. In addition, these essential oils were evaluated for their potential to control ochratoxin A produced by P. verrucosum. Ochratoxin A production could be significantly reduced by sage and mint essential oils and completely prevented by garlic and wild oregano essential oils at the concentrations of 0.5 and 0.25%. The results of this study revealed that garlic and wild oregano essential oils could be used as a food preservative against the fungal contamination and its toxin production. Practical Application The contamination of molds and mycotoxins in food and feedstuff is still the most important issues facing the food industry and consumers. Today, essential oils have been found common use for the inhibition of fungal growth and mycotoxin production. However, there is no enough knowledge about the using most effective essential oils for Penicillium verrucosum inactivation. In the present study, antifungal activities of four essential oils with different concentrations were investigated and garlic and wild oregano essential oils could be used for inhibition of P. verrucosum growth and its ochratoxin A production.

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“…The antioxidant property revealed by S. hortensis can be attributed to the presence of several phytochemicals that are thought to function interactively and synergistically to neutralize free radicals . A previous study reported that S. hortensis was rich in antioxidant compounds such as β‐pinene, α‐thujene, γ‐terpinene, myrcene, p‐cymene, α‐pinene, and carvacrol . These bioactive compounds have been indicated to maintain the redox homeostasis through multiple‐step processes of antioxidant reactions which involve initiation, propagation, branching, and termination of free radicals …”

Section: Resultsmentioning

confidence: 99%

“…In another study, Farzaneh et al . revealed the S. hortensis collected in Lorestan province in Iran contained antimicrobial compounds such as β‐pinene, α‐thujene, γ‐terpinene, myrcene, p‐cymene, α‐pinene, and carvacrol . The other therapeutic effects of S. hortensis arise from its antioxidant, antiparasitic and pesticidal, antifungal, antiviral, anti‐inflammatory, and antinociceptive properties .…”

Section: Introductionmentioning

confidence: 99%

Effect of gold nanoparticles synthesized using the aqueous extract ofSatureja hortensisleaf on enhancing the shelf life and removingEscherichia coliO157:H7 andListeria monocytogenesin minced camel's meat: The role of nanotechnology in the food industry

Gharehyakheh

Ahmeda

Haddadi

et al. 2020

Applied Organom Chemis

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Because herbal nanoparticles have antimicrobial properties, researchers have tried to synthesize them to aid in increasing the shelf time of food and food products. In this regard, gold nanoparticles (AuNPs) synthesized by plants are particularly important. In this study, fresh and clean leaves of Satureja hortensis were selected for the synthesis of AuNPs. We also evaluated the efficacy of these nanoparticles to increase the shelf life of and remove Escherichia coli O157:H7 and Listeria monocytogenes from minced camel's meat. The nanoparticles were analyzed by UV–visible spectroscopy, field emission scanning electron microscopy (FE‐SEM), transmission electron microscopy (TEM), Fourier‐transform infrared (FT‐IR) spectroscopy, energy dispersive X‐ray spectroscopy, and X‐ray diffraction tests. The FT‐IR spectroscopy results demonstrated that the antioxidant compounds in the plant were the sources of reducing power, reducing gold ions to AuNPs. FE‐SEM and TEM images revealed the size of the nanoparticles to be 22.26 nm. The 2,2‐diphenyl‐1‐picrylhydrazyl test revealed similar antioxidant potentials for S. hortensis, AuNPs, and butylated hydroxytoluene. S. hortensis and AuNPs had high cell viability dose‐dependently against the human umbilical vein endothelial cell line. At the beginning of the food industry part of this experiment, all samples of control, S. hortensis, and AuNPs were preserved at 4°C for 20 days. During these 20 days, the sensory, chemical, and microbiological parameters were assessed for all samples. AuNPs significantly inhibited the growth of E. coli and L. monocytogenes. In addition, AuNPs significantly increased the protein carbonyl content, thiobarbituric acid reactive substances, pH, peroxide value, total volatile base nitrogen, and sensory attributes (color, odor, and overall acceptability). The best results were seen in AuNPs (1%). These findings reveal that the inclusion of S. hortensis extract improves the solubility of AuNPs, which led to a notable enhancement in their preservative and antibacterial effects.

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Chemical composition and antifungal effects of three species of Satureja (S. hortensis, S. spicigera, and S. khuzistanica) essential oils on the main pathogens of strawberry fruit

Cited by 104 publications

References 56 publications

Efficiency of Tragacanth gum coating enriched with two different essential oils for deceleration of enzymatic browning and senescence of button mushroom (Agaricus bisporus)

Efficiency of Tragacanth gum coating enriched with two different essential oils for deceleration of enzymatic browning and senescence of button mushroom (Agaricus bisporus)

Comparison of the Effect of Some Essential Oils on the Growth ofPenicillium verrucosumand its Ochratoxin a Production

Effect of gold nanoparticles synthesized using the aqueous extract ofSatureja hortensisleaf on enhancing the shelf life and removingEscherichia coliO157:H7 andListeria monocytogenesin minced camel's meat: The role of nanotechnology in the food industry

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