Nanoemulsions of Trachyspermum copticum, Mentha pulegium and Satureja hortensis essential oils: formulation, physicochemical properties, antimicrobial and antioxidant efficiency

Damani, Maryam Heidari; Partovi, Razieh; Shahavi, Mohammad Hassan; Azizkhani, Maryam

doi:10.1007/s11694-022-01294-5

Cited by 7 publications

(3 citation statements)

References 64 publications

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“…These variations in the major components of EOs attributed to environmental factors, genetic factors such as cultivar, extraction method, maturity of the plants, the solvent used for extraction, geographical location, the part used of plant, the season of harvest, and cultivation conditions (Hazrati et al, 2020). Moreover, it has been proven that pulegone is effective against some bacteria, making it suitable for microbial growth in food models (Damani et al, 2022). Damani et al (2022) reported antioxidant properties for pulegone and stated that EOs containing pulegone are an appropriate alternative for application in food instead of synthetic preservations.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, it has been proven that pulegone is effective against some bacteria, making it suitable for microbial growth in food models (Damani et al, 2022). Damani et al (2022) reported antioxidant properties for pulegone and stated that EOs containing pulegone are an appropriate alternative for application in food instead of synthetic preservations. In addition, excellent antioxidant and antimicrobial effects of isomenthone have been reported (Alizadeh et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

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Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage

Aminzare

Hashemi

Afshari

et al. 2022

Food Science & Nutrition

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The aim of the current study was to investigate the suitability of Ziziphora tenuior essential oil (ZEO) as a preservative. For this purpose, the effect of free and microencapsulated ZEO, combined with orange fiber, was determined on the chemical and microbial qualities of cooked beef sausage. In this study, modified starch was used for encapsulation of essential oil, and subsequently, 0.5% ZEO and 1% orange fiber were used for preparing cooked beef sausages during 60 days of storage at 4°C. To assess the microbial quality of samples, total viable count (TVC), psychrophilic count (PSY), and lactic acid bacteria (LAB) were analyzed. Furthermore, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were tested to examine lipid oxidation. The most components of ZEO were pulegone (47.12%), isomenthone (14.57%), and 1,8‐cineole (12.84%) according to GC–MS analysis. The reducing power, DPPH radical scavenging activity, MIC, and MBC of ZEO were 16.44 (EC50), 8.36 (IC50), 0.625–2.5, and 1.25–5 mg/ml, respectively. Moreover, sausage containing 0.5% microencapsulated ZEO in combination with 1% orange fiber showed the best results with the following values (p ≤ .05): TVC (3.69 log CFU/g), PSY (3.51 log CFU/g), LAB (3.1 log CFU/g), PV (10.41 meq/kg lipid), and TBARS (3.1 mg MDA/kg). This is due to the antimicrobial and antioxidant properties of microencapsulated essential oil. Therefore, the results of the present study can be applied in the meat industries as a new natural preservation method.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage

Aminzare

Hashemi

Afshari

et al. 2022

Food Science & Nutrition

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“…It is one of the most important packaging groups for monitoring perishable products. Generally, they are developed based on biosensors and nanotechnology and interact with the consumer by demonstrating, through quality sensors, the maturation stage of perishable products such as fresh fruits and the deterioration of meat products [62,63], the sensors can provide a history of storage conditions, traceability, microbial growth and food composition [6,63]. In the market, the main components for "intelligent" packaging are time and temperature indicators (ITT); humidity indicators in the form of tags for radio frequency identification (IDRF); gas indicators; freshness and pH indicators; pathogen indicators; bar codes; electronic nose and biosensors.…”

Section: Application Of Jambu Bioactive Compounds In Packagingmentioning

confidence: 99%

Bioactive Compounds of Jambu (Acmella oleracea (L.) R. K. Jansen) as Potential Components of Biodegradable Food Packing: A Review

Moura,

Gemaque,

Bahule

et al. 2023

Sustainability

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The production of biodegradable food packaging with innovative characteristics is a current challenge that contributes to sustainable development and guarantees greater consumer safety. Thus, this review reports the general characteristics of jambu, highlighting the nutritional and medicinal importance, the rich composition of bioactive compounds and, mainly, the advances in the application of the plant as a multifunctional material for food packaging. The possibility of using jambu in active and “intelligent” films was identified. The addition of bioactive compounds to films can influence the physical, biochemical and sensory properties of foods, increasing the shelf life of packaged products, in addition to adding more economic value to the plant. According to the knowledge obtained by the authors of this review, information about the potential application of bioactive compounds from jambu in the development of films for biodegradable packaging will be presented for the first time in this review. Therefore, this study will provide researchers, food scientists and academics with a more comprehensive understanding of sustainable food packaging, with a focus on active and “intelligent” properties, contributing to the development of future research.

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The effects of essential oil Mentha pulegium L. and nisin (free and nanoliposome forms) on inoculated bacterial in minced silver carp fish (Hypophthalmichthys molitrix)

et al. 2022

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Nanoemulsions of Trachyspermum copticum, Mentha pulegium and Satureja hortensis essential oils: formulation, physicochemical properties, antimicrobial and antioxidant efficiency

Cited by 7 publications

References 64 publications

Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage

Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage

Bioactive Compounds of Jambu (Acmella oleracea (L.) R. K. Jansen) as Potential Components of Biodegradable Food Packing: A Review

The effects of essential oil Mentha pulegium L. and nisin (free and nanoliposome forms) on inoculated bacterial in minced silver carp fish (Hypophthalmichthys molitrix)

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