Oregano

Kintzios, Spyridon

doi:10.1533/9780857095688.417

Cited by 19 publications

(25 citation statements)

References 64 publications

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“…The treatment with oregano (T2) evinced countable yeast and mold count from sixth day. This might be due to the high phenolic content of oregano that prevents sporulation of yeasts by arresting cellular energy (Kintzios, ). Studies by Schmitz, Weidenboerner, and Kunz () have shown that 2% of ground oregano inhibits the growth of Alternaria , Fusarium , Penicillium, and Aspergillu s. By the end of the storage, all samples revealed pronounced ( p < .05) Y & M growth, however, comparatively slower growth rate were observed in treatments than control pertaining to higher phenolic content of herbs.…”

Section: Resultsmentioning

confidence: 84%

Section: Microbiological Characteristics Of Meat Breadmentioning

confidence: 99%

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Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature

Umaraw

Chauhan

Mendiratta

et al. 2020

J Food Process Preserv

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Natural herbs incorporated novel meat breads were studied for their shelf life analysis. Novel meat breads were formulated by fortifying whole wheat breads with protein (30% spent hen chicken meat), fiber (10% amaranth flour) and were flavored with culinary herbs, 0.5% oregano and 0.5% bay separately. These breads were stored at ambient temperature (27 ± 1 °C) for 9 days. Storage stability was analyzed in terms of various parameters such as pH, aw, oxidation parameters (PV, TBARS, free fatty acids, DPPH), microbiological estimation such as SPC, Coliforms, Yeast and mold count, Color analysis and sensorial profile. The outcome of present study was that the shelf life of novel protein and fiber fortified bread can be increased by incorporation of natural herbs viz. bay and oregano. Practical applications Bread is a staple food item which is consumed worldwide and its consumption among snack food items ranks highest. Bread is cereal‐based snack product but deficient in good quality protein therefore addition of high quality animal protein would enhance its quality attributes, which is essential for healthy life. The practical implication of the study is that natural herbs (bay and oregano) can be efficiently used to enhance the quality and safety of novel meat breads stored at ambient temperature under aerobic packaging condition.

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Section: Resultsmentioning

confidence: 84%

Section: Microbiological Characteristics Of Meat Breadmentioning

confidence: 99%

Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature

Umaraw

Chauhan

Mendiratta

et al. 2020

J Food Process Preserv

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“…All these studies indicate that any differences between studies can be a result of the different chemical composition of the EOs examined and concentration used. Chemical polymorphism of EOs is characteristic to species of Thymus and Oregano (Kintzios, 2012;Ložienė & Venskutonis, 2005). It is well known that environmental factors such as temperature, moisture, the chemical composition of the soil, stage of vegetative cycle, and harvesting seasons influence the chemical composition of EOs (El-Zaeddi, Martínez-Tomé, Calín-Sánchez, Burló, & Carbonell-Barrachina, 2016;Ložienė & Venskutonis, 2005).…”

Section: Food Chemistrymentioning

confidence: 99%

Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere

Bošković

Glišić

Djordjević

et al. 2019

Journal of Food Science

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The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O2/50%CO2/20%N2) was evaluated within 15 days of refrigeration (3 ± 1 °C) storage. EOs were examined for scavenging capacity toward 2,2‐diphenyl‐1‐picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose‐dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks’ storage. Practical Application The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.

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“…Oregano, belonging to the Lamiaceae family (Kintzios ), is one of the most commonly consumed herbs in Europe (CBI ). The herb grows naturally in the Mediterranean region, Turkey being a main producer, and is used as an important flavor ingredient in food dishes such as pizza, sausages, meat, dressings, and soups (Kintzios ).…”

Section: Introductionmentioning

confidence: 99%

“…The characteristic aroma of oregano is highly dependent on its volatile oil content and composition. Due to its aroma, antioxidant, and other health‐related properties, the volatile oil of oregano is of great commercial importance (CBI ; Kintzios ). If special care is not taken during thermal decontamination processes, the sensory properties and quality of herbs and spices can be severely affected.…”

Section: Introductionmentioning

confidence: 99%

Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds

Eliasson

Libander

Lövenklev

et al. 2014

Journal of Food Science

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Infrared (IR) heating, a novel technology for decontaminating oregano, was evaluated by investigating the reduction of inoculated Bacillus cereus spores and the effect on water activity (a(w)), color, and headspace volatile compounds after exposure to IR treatment. Conditioned oregano (a(w) 0.88) was IR-treated in a closed heating unit at 90 and 100 °C for holding times of 2 and 10 min, respectively. The most successful reduction in B. cereus spore numbers (5.6 log units) was achieved after a holding time of 10 min at 90 °C, while treatment at 100 °C for the same time resulted in a lower reduction efficiency (4.7 log units). The lower reduction at 100 °C was probably due to a reduced aw (aw 0.76) during IR treatment or possibly to the alteration or loss of volatile compounds possessing antimicrobial properties. The green color of oregano was only slightly affected, while the composition of volatile compounds was clearly altered by IR heating. However, two of the key aroma compounds, carvacrol and thymol, were only slightly affected, compared to the effect on the other studied compounds, indicating that the typical oregano aroma can likely be preserved. In conclusion, IR heating shows potential for the successful decontamination of oregano without severe alteration of its color or the key aroma compounds, carvacrol and thymol.

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Oregano

Cited by 19 publications

References 64 publications

Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature

Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature

Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere

Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds

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