Using Clove Essential Oil to Increase the Nutritional Potential of Industrial Fresh Double Cream Cheese

Charfi, Ichrak; Moussi, Cyrine; Ghazghazi, Hanene; Gorrab, Afwa; Louhichi, Riadh; Bornaz, Salwa

doi:10.4236/fns.2021.1212093

Cited by 5 publications

(6 citation statements)

References 50 publications

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“…Mahdi et al [54] reported that the IC 50 value of clove oil nanocapsules was 0.36 mg nanocapsules mL −1 (360 ppm). The IC 50 value of CEO reported by Charfi et al [55] was 96 ppm. Kanatt et al [56] reported an IC 50 value of 4.9 ppm for PPE.…”

Section: Resultsmentioning

confidence: 77%

Effects of natural antioxidants and high-energy fabrication methods on physical properties and oxidative stability of flaxseed oil-in-water nanoemulsions

Sadeghian

Majdinasab

Nejadmansouri

et al. 2023

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 77%

Effects of natural antioxidants and high-energy fabrication methods on physical properties and oxidative stability of flaxseed oil-in-water nanoemulsions

Sadeghian

Majdinasab

Nejadmansouri

et al. 2023

Ultrasonics Sonochemistry

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“…Eugenol (27.1%) and caryophyllene (24.5%) present in clove oil were the most toxic compounds against insect pests (Plata-Rueda et al 2018). In recent years, many scientists reported the amount of major compound of essential oils which were responsible for mortality, repellency and feeding deterrents in varying proportions (Charfi et al 2021, Awad et al 2022, Czarnobai et al, 2022. Varying degree of mortality and repellency reported by various scientists might be primarily due to the varying proportion of active compounds present in the essential oil of clove.…”

Section: Discussionmentioning

confidence: 99%

“…Clove (Syzygium aromaticum) essential oil and powder have been studied to manage agricultural pests as they possess pesticide properties (Kafle and Shih 2013). Major component of essential oil of clove is eugenol (Tian et al 2015, Charfi et al 2021, which is present about 76-84%, 77-88%, and 73-96% in leaf, stem and bud, respectively (Tisserand and Young 2014). Eugenol acetate, eugenol, and beta-caryophyllene are the major bioactive compounds of clove, and they are lipophilic in nature (Kafle and Shih 2013).…”

Section: Introductionmentioning

confidence: 99%

Toxicity evaluation of essential oil of clove (Syzygium aromaticum) bud against Sitophilus zeamais Motschulsky (Coleoptera: Curculionidae)

Aryal,

Poudel,

Bajracharya

et al. 2023

J. Nep. Agric. Res. Counc.

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This study aimed to evaluate the efficacy, toxicity, and effectiveness of clove bud oils against Sitophilus zeamais in the stored maize variety Manakamana-4. The toxicity evaluation of the oil on maize weevils were conducted in completely randomized design (CRD) with eight treatments including seven different oil concentrations (10%, 5%, 2.5%, 1.25%, 0.625%, 0.3125% and 0.15625%) and control replicated four times at laboratory conditions in National Entomology Research Center, Khumaltar, Lalitpur, Nepal during 2020/2021. The results exhibited higher toxicity of clove oil to weevils after 72 h of oil exposure. Higher concentrations and longer exposure periods resulted in an increased mortality rate. Lower concentrations required a longer time for 50% of the weevil population to kill, whereas higher concentrations required a shorter time. Moreover, the essential oil was effective in causing the mortality of the weevil population at all three time intervals of 6, 10, and 16 days with varying mortality rate as lower concentrations required extended exposure time. In the same way, repellency assays of clove oil by applying four different concentrations (10%, 5%, 2.5% and 1.25%) on Whatman filter paper showed significant pest repellant activity. Repellent action was also highly dependent upon oil concentration and exposure time showing highest repellent activity (98.75%) at 10% concentration at 24 h interval. Additionally, it indicated higher the concentrations of clove oil higher the seed germination and fewer the weevil progeny emergence, and vice-versa. Since clove oil is considered to have low mammalian toxicity and a minimum risk pesticide, it can be incorporated into integrated pest management system in storage against maize weevils.

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“…It was claimed that the higher fat content somehow provides a protective covering to the bacterial pathogens. Charfi et al (2021) reported the addition of clove EO increases the shelf life of fresh double cream cheese by enhancing its oxidative stability. In one of the studies, the antimicrobial efficacy of carvacrol component gets decreased in higher fat content food matrix system (Wang et al, 2020).…”

Section: Eos Of Rosemary and Eucalyptusmentioning

confidence: 99%

“…The effects are more pronounced in gram‐positive bacteria in comparison to gram‐negative species. EOs from oregano, clove, rosemary, and citrus fruits have been applied in various food products such as beef meat, salads, juices, cheese for extending their shelf life (Charfi et al, 2021; Fisher & Phillips, 2008; Friedman et al, 2004; Skandamis & Nychas, 2000). Recently, the EOs of clove, rosemary, garlic, and oregano are used in edible films which can be used for preservative purposes (Otoni et al, 2014; Seydim & Sarikus, 2006).…”

Section: Introductionmentioning

confidence: 99%

Functional roles of Essential oils as an effective alternative of synthetic food preservatives: A review

Singh

Chaurasia

Bharati

2022

Food Processing Preservation

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Food is one of the basic commodities for the survival of life to the living beings which, in turn, makes its safety issues more important. On global platform, issues related to food safety are taken as very seriously due to its ill effects on public health. According to the data available to World Health Organization (WHO), more than two billion people fall sick due to the consumption of spoiled food.Currently, food products such as meat, dairy products, fruits, and bakery products got contaminated due to the presence of spoilage microorganisms such as bacteria, fungi, and other contaminants.The common bacterial species, which are responsible for the spoilage and wastage of food products, such as fruits, vegetables,

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Using Clove Essential Oil to Increase the Nutritional Potential of Industrial Fresh Double Cream Cheese

Cited by 5 publications

References 50 publications

Effects of natural antioxidants and high-energy fabrication methods on physical properties and oxidative stability of flaxseed oil-in-water nanoemulsions

Effects of natural antioxidants and high-energy fabrication methods on physical properties and oxidative stability of flaxseed oil-in-water nanoemulsions

Toxicity evaluation of essential oil of clove (Syzygium aromaticum) bud against Sitophilus zeamais Motschulsky (Coleoptera: Curculionidae)

Functional roles of Essential oils as an effective alternative of synthetic food preservatives: A review

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