Essential Oils

Hanif, Muhammad Asif; Nisar, Shafaq; Khan, Ghufrana Samin; Mushtaq, Zahid; Zubair, Muhammad

doi:10.1007/978-3-030-16546-8_1

Cited by 93 publications

(73 citation statements)

References 29 publications

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“…and Petroselinum crispum Mill. show remarkable antioxidant activities due to their phenolic structure which neutralize free radicals and decompose peroxides [40]. Essential oils are also used as potential anti-inflammatory agents in the treatment of arthritis, allergies and rheumatism [41,42].…”

Section: Challenges In Rational Use Of Essential Oilsmentioning

confidence: 99%

Encapsulation of Essential Oils via Nanoprecipitation Process: Overview, Progress, Challenges and Prospects

et al. 2020

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Essential oils are of paramount importance in pharmaceutical, cosmetic, agricultural, and food areas thanks to their crucial properties. However, stability and bioactivity determine the effectiveness of essential oils. Polymeric nanoencapsulation is a well-established approach for the preservation of essential oils. It offers a plethora of benefits, including improved water solubility, effective protection against degradation, prevention of volatile components evaporation and controlled and targeted release. Among the several techniques used for the design of polymeric nanoparticles, nanoprecipitation has attracted great attention. This review focuses on the most outstanding contributions of nanotechnology in essential oils encapsulation via nanoprecipitation method. We emphasize the chemical composition of essential oils, the principle of polymeric nanoparticle preparation, the physicochemical properties of essential oils loaded nanoparticles and their current applications.

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Section: Challenges In Rational Use Of Essential Oilsmentioning

confidence: 99%

Encapsulation of Essential Oils via Nanoprecipitation Process: Overview, Progress, Challenges and Prospects

et al. 2020

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“…They can be obtained from about 17,500 angiosperm plants (e.g., Rutaceae, Lamiaceae, Zingiberaceae, Myrtaceae, Asteraceae), and among them, only approximately 300 species of EOs are commercially available [4]. These highly concentrated aromatic materials can be extracted from various parts of the plant, including the leaves, stem, flowers, seeds, roots, fruit rind, resin, or bark [5]. The isolation of such oils is relatively simple, but their chemical composition depends on the extraction technique used.…”

Section: Introductionmentioning

confidence: 99%

In Vitro Antimicrobial Activity of Lavender, Mint, and Rosemary Essential Oils and the Effect of Their Vapours on Growth of Penicillium spp. in a Bread Model System

et al. 2021

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The chemical composition, antioxidant activity, and antimicrobial properties of three commercially available essential oils: rosemary (REO), lavender (LEO), and mint (MEO), were determined in the current study. Our data revealed that the major components of REO, MEO, and LEO were 1,8-cineole (40.4%), menthol (40.1%), and linalool acetate (35.0%), respectively. The highest DPPH radical-scavenging activity was identified in MEO (36.85 ± 0.49%) among the investigated EOs. Regarding antimicrobial activities, we found that LEO had the strongest inhibitory efficiencies against the growth of Pseudomonas aeruginosa and Candida (C.) tropicalis, MEO against Salmonella (S.) enterica, and REO against Staphylococcus (S.) aureus. The strongest antifungal activity was displayed by mint EO, which totally inhibited the growth of Penicillium (P.) expansum and P. crustosum in all concentrations; the growth of P. citrinum was completely suppressed only by the lowest MEO concentration. The lowest minimal inhibitory concentrations (MICs) against S. enterica, S. aureus, and C. krusei were assessed for MEO. In situ analysis on the bread model showed that 125 µL/L of REO exhibited the lowest mycelial growth inhibition (MGI) of P. citrinum, and 500 µL/L of MEO caused the highest MGI of P. crustosum. Our results allow us to make conclusion that the analysed EOs have promising potential for use as innovative agents in the storage of bakery products in order to extend their shelf-life.

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“…This requires seeking to find alternative natural controls that are safe and healthy, such as the use of natural compounds with antimicrobial properties (Holley and Patel, 2005). Recently there has been a special focus on the uses of essential oils (EOs), which contain many natural, biologically active ingredients that have antimicrobial and antioxidant properties (Yousefi Asli et al, 2017;Hanif et al, 2019). Using EOs improve the nutritional value, organoleptic features and also the hygienic status of lactic acid products (Amirdivani and Baba, 2011).…”

Section: Introductionmentioning

confidence: 99%

Prevalence, characterization, and control of S. aureus isolated from raw milk and Egyptian soft cheese

Zeinhom

Abed

2021

Journal of Veterinary Medical Research

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The present study aimed to detect the prevalence of Staphylococcus aureus)S. aureus(in raw milk, and soft cheese samples in Beni-Suef Governorate, Egypt, and to characterize some resistance and virulence related genes in the recovered S. aureus isolates. An additional objective was to evaluate the effectiveness of thyme oil for controlling S. aureus in cheese. A total of 200 samples of raw milk and cheese, including 100 samples of raw milk and 100 samples of two different types of cheese were used. S. aureus was isolated from 12.5% (25/200) of the raw milk and cheese samples. The highest prevalence was detected in Kareish cheese (18%), followed by raw milk samples (13%) and Talaga cheese (6%). S. aureus isolates showed high resistance to ampicillin (72%), and tetracycline (60%). PCR was applied on 6 multidrug resistant (MDR) S. aureus for detection of mecA and icaA genes which were detected in 66.7% and 33.3% of S. aureus isolates, respectively. As milk and dairy products are good substrates for S. aureus that causes staphylococcal food poisoning, reducing the level of such pathogen in milk and dairy products will lower the risk to consumers. Thyme oil 1% showed moderate inhibition against S. aureus, while using thyme oil 2% showed significant inhibition of S. aureus in Kareish cheese. Therefore, the use of thyme oil in preserving white soft Kareish cheese might be a promising approach to increase the shelf life and safety of the cheese.

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Essential Oils

Cited by 93 publications

References 29 publications

Encapsulation of Essential Oils via Nanoprecipitation Process: Overview, Progress, Challenges and Prospects

Encapsulation of Essential Oils via Nanoprecipitation Process: Overview, Progress, Challenges and Prospects

In Vitro Antimicrobial Activity of Lavender, Mint, and Rosemary Essential Oils and the Effect of Their Vapours on Growth of Penicillium spp. in a Bread Model System

Prevalence, characterization, and control of S. aureus isolated from raw milk and Egyptian soft cheese

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