Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying

2020 ◽  
Vol 109 ◽  
pp. 106077 ◽  
Author(s):  
Ruth Hernández-Nava ◽  
Aurelio López-Malo ◽  
Enrique Palou ◽  
Nelly Ramírez-Corona ◽  
María Teresa Jiménez-Munguía
Keyword(s):  
Essential Oil ◽  
Spray Drying ◽  
Complex Coacervation ◽  
Origanum Vulgare ◽  
Oregano Essential Oil ◽  
Chia Mucilage

Oregano essential oil ( Origanum vulgare ) dietary supplementation improved growth performance, body protein retention and muscle hyperplasia of the Neotropical catfish Lophiosilurus alexandri

2021 ◽  
Author(s):  
Cristiana Leonor da Silva Carneiro ◽  
Cidimar Estevam Assis ◽  
André Luiz Souza Modesto ◽  
João Felipe Ribeiro Maciel ◽  
Daniel Abreu Vasconcelos Campelo ◽  
...  
Keyword(s):  
Essential Oil ◽  
Growth Performance ◽  
Dietary Supplementation ◽  
Origanum Vulgare ◽  
Body Protein ◽  
Oregano Essential Oil ◽  
Protein Retention ◽  
Muscle Hyperplasia

scholarly journals Improving the Quality of Turkey Meat via Storage Temperature, Packaging Atmosphere, and Oregano (Origanum vulgare) Essential Oil Addition

Agriculture ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 463
Author(s):  
Samir A. Mahgoub ◽  
Mohamed E. Abd El-Hack ◽  
Zohair S. Mulla ◽  
Waleed R. El-Ghareeb ◽  
Ayman E. Taha ◽  
...  
Keyword(s):  
Essential Oil ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Modern World ◽  
Origanum Vulgare ◽  
Oregano Essential Oil ◽  
E Coli ◽  
Turkey Meat ◽  
Storage Temperatures

The provision of plentiful good-quality food is a primary issue in the modern world. This work was planned to study the influence of packaging atmosphere and oregano (Origanum vulgare) essential oil addition [(vacuum packaging: T1 or modified atmosphere packaging or T2 (CO2/N2 = 4:6) or T3, T2 with oregano essential oil (T2 + EO)] under various storage temperatures (0, 5, 10, and 15 °C) on the control of survival of Escherichia coli O157:H7 and associated spoilage flora in sliced smoked turkey meat. The pathogen increased by only <1.0 log colony-forming unit (CFU)/g under all packaging and temperature combinations. Moreover, T1, T2, and T3 exerted practically similar inhibitory activity against the pathogen and dominating bacteria, with a relatively low growth of E. coli O157:H7 in sliced smoked turkey during the shelf life under all storage regimes compared to the control. However, the pathogen survival was highest on the sliced smoked turkey under T1, decreasing by only 0.67, 0.74, 0.63, and 1.30 log CFU/g within 37 days if kept at 0, 5, 10, and 15 °C, respectively. Under T2 and the same condition, E. coli O157:H7 in the product declined by only 0.31, 0.50, 0.72, and 1.10 log CFU/g within 37 days of storage, respectively. In the T3 samples, the pathogen was reduced by only 0.33, 0.67, 1.72, and 3.46 log CFU/g through 37 days of storage, respectively. Under T3 were E. coli O157:H7 populations in smoked turkey eliminated (negative by enrichment) under all conditions (after 129, 95, 95, and 43 days maintained at 0, 5, 10, and 15 °C, respectively) compared with other packaging temperature combinations. Thus, T3 contributed to developing ready-to-eat smoked turkey with enhanced product quality and eliminating the pathogen.

scholarly journals Use of micronucleus and comet assay to evaluate evaluate the genotoxicity of oregano essential oil (Origanum vulgare l. Virens) in rats orally exposed for 90 days.

2018 ◽  
Vol 81 (12) ◽  
pp. 525-533 ◽  
Author(s):  
María Llana-Ruiz-Cabello ◽  
María Puerto ◽  
Sara Maisanaba ◽  
Remedios Guzmán-Guillén ◽  
Silvia Pichardo ◽  
...  
Keyword(s):  
Essential Oil ◽  
Comet Assay ◽  
Origanum Vulgare ◽  
Oregano Essential Oil

Composition of Oregano Essential Oil (Origanum vulgare) as Affected by the Use of Winery-Distillery Composts

2011 ◽  
Vol 23 (3) ◽  
pp. 32-38 ◽  
Author(s):  
Adam Bolechowski ◽  
Raúl Moral ◽  
María A. Bustamante ◽  
Concepción Paredes ◽  
Enrique Agulló ◽  
...  
Keyword(s):  
Essential Oil ◽  
Origanum Vulgare ◽  
Oregano Essential Oil

Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray-Drying

2017 ◽  
Vol 82 (12) ◽  
pp. 2864-2872 ◽  
Author(s):  
Claudia M. Asensio ◽  
Alejandro J. Paredes ◽  
Maria P. Martin ◽  
Daniel A. Allemandi ◽  
Valeria Nepote ◽  
...  
Keyword(s):  
Essential Oil ◽  
Spray Drying ◽  
Stability Study ◽  
Oregano Essential Oil

scholarly journals INHIBICIÓN DEL CRECIMIENTO DE Salmonella spp y Staphylococcus aureus POR EFECTO DEL ACEITE ESENCIAL DE ORÉGANO EN UNA PELÍCULA BIODEGRADABLE ACTIVA DE ÁCIDO POLILÁCTICO

2020 ◽  
Vol 5 (1) ◽  
pp. 41
Author(s):  
Anderson Javier Pazmiño Castro ◽  
Ana María Campuzano Vera ◽  
Karina Marisabel Marín Morocho
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Microbial Control ◽  
Antibacterial Properties ◽  
Inhibitory Effect ◽  
Biodegradable Films ◽  
Origanum Vulgare ◽  
Salmonella Spp ◽  
Produce Cell ◽  
Oregano Essential Oil

  Con la finalidad de reducir el número de personas afectadas por enfermedades transmitidas por alimentos,se elaboraron películas biodegradables activas con propiedades antibacterianas a partir de ácido poliláctico, polietilenglicol, y aceite esencial de orégano (Origanum vulgare) al 1% (p/p) y 2 % (p/p). Las películas biodegradables activas fueron elaboradas mediante el método de evaporación del solvente. Se evaluó la acción antibacteriana de las películas biodegradables activas mediante un ensayo de inhibición a la adhesión microbiana contra Salmonella spp. y Staphylococcus aureus. Se pudo establecer que los porcentajes de aceite esencial aplicados tienen poco efecto inhibitorio sobre Staphylococcus aureus, mientras que para Salmonella spp. hay un efecto directo sobre la inhibición, cuando la concentración de aceite esencial es del 2% (p/p). Para una concentración del 1% (p/p), el efecto inhibidor observado fue pobre. Los resultados indican que las bacterias Gram-negativas Salmonella spp son más susceptibles al daño en la pared celular provocado por el aceite esencial de orégano, debido al menor espesor de la misma. En contraste, el mayor grosor de la pared celular que presentan las bacterias Gram-positivas Staphylococcus aureus exige, en principio, de un tiempo mayor para poder producir la lisis celular. Las películas biodegradables activas con aceite esencial de orégano pueden emplearse para la conservación de los alimentos como una tecnología de barrera en conjunto con otros mecanismos de control microbiano y así minimizar tratamientos térmicos severos o reducir la utilización de aditivos alimentarios, que en concentraciones inadecuadas pueden producir cierta toxicidad.   Palabras clave: películas biodegradables activas, contaminación de alimentos, inhibición bacteriana.   Abstract In order to reduce the number of people affected by foodborne illnesses, active biodegradable films with antibacterial properties were made with polylactic acid, polyethylene glycol, and essential oil of oregano (Origanum vulgare) at 1% (w/w) and 2% (w/w). The active biodegradable films were made using solvent evaporation method. The active biodegradable films antibacterial action was evaluated by microbial adhesion inhibition test against Salmonella spp. and Staphylococcus aureus. It was established that the percentages of essential oil used have little inhibitory effect on Staphylococcus aureus, while for Salmonella spp. there is a direct effect on inhibition, when the essential oil concentration is 2% (w/w). For a concentration of 1% (w/w), the observed inhibitory effect was poor. The results indicate that Gram-negative bacterias Salmonella spp are more susceptible to cellular wall damage caused by oregano essential oil, due to its lower thickness. In contrast, the greater thickness of the cell wall that Staphylococcus aureus, Gram-positive bacteria has, requires, in principle, a longer time to produce cell lysis. Biodegradable active films with oregano essential oil can be used for food preservation as a barrier technology in conjunction with other microbial control mechanisms, thus minimizing severe heat treatments or reducing the use of food additives that, in inadequate concentrations can produce some toxicity.   Keywords: active biodegradable films, food pathogens, bacterial inhibition.

scholarly journals Oregano essential oil (Origanum vulgare) to feed laying hens and its effects on animal health

2019 ◽  
Vol 91 (1) ◽  
Author(s):  
MARCOS J. MIGLIORINI ◽  
MARCEL M. BOIAGO ◽  
LENILSON F. ROZA ◽  
MAURICIO BARRETA ◽  
ALESSANDRA ARNO ◽  
...  
Keyword(s):  
Essential Oil ◽  
Laying Hens ◽  
Animal Health ◽  
Origanum Vulgare ◽  
Oregano Essential Oil

scholarly journals Chemical Composition and Repellency of Origanum vulgare Essential Oil against Cimex lectularius under Laboratory Conditions

2019 ◽  
Author(s):  
Mona Sharififard ◽  
Ismaeil Alizadeh ◽  
Elham Elham Jahanifard ◽  
Changlu Wang ◽  
Mohammad Ebrahim Azemi
Keyword(s):  
Essential Oil ◽  
Petri Dish ◽  
Cimex Lectularius ◽  
Insect Repellent ◽  
Origanum Vulgare ◽  
Public Health Importance ◽  
Bed Bug ◽  
Oregano Essential Oil ◽  
Laboratory Conditions ◽  
Oregano Oil

Background: The common bed bug (Cimex lectularius), a nocturnal blood-feeding ectoparasite, is considered an urban pest with public health importance in human environments. We aimed to determine the repellency effect of oregano essential oil, Origanum vulgare, against this pest under laboratory conditions. Methods: The essential oil was prepared from dried leaves using hydro-distillation method. A gas chromatography-mass spectrometer (GC-MS) was used for analysis and identification of oregano essential oil compounds. Treated surface method in Petri dish was carried out to evaluate repellency potential of the oil using 4th and 5th instar nymphs and adults. The concentration-repellency response of oregano essential oil was calculated and compared with a commercial insect repellent stick containing 33% N, N-diethyl-meta-toluamide (DEET). Results: The oregano essential oil consisted of 158 compounds with terpineol (22.85%) and α–terpinene (20.60%) being the major components by volume. The EC50 and EC99 of oregano oil (effective concentrations causing 50% and 90% repellency of bed bugs) were 1.61 and 6.57mg/cm2 at 9h after application, respectively. The 40% oregano es­sential oil exhibited 100% repellency against bed bug at 3, 5, 9 and 24h after application while the repellency index of DEET 33% was 100% at 3 and 5h and it decreased to 80% and 27% at 9 and 24 hours. Conclusion: Oregano oil 40% exhibited more repellency compared to commercial insect repellent stick containing 33% DEET. Further studies are warranted to confirm the effectiveness of oregano essential oil in personal protecting against bed bug biting.  

scholarly journals Development of Active Biodegradable Films: Starch Films Incorporated with Starch Nanoparticles and Oregano Essential Oil

2020 ◽  
Vol 2 (3) ◽  
pp. 92-98
Author(s):  
Karina Lizzeth Pedraza Galván ◽  
Lucas Guimarães Cardoso ◽  
Janaina De Carvalho Alves ◽  
Madian Johel Galo Salgado ◽  
Pedro Paulo Lordelo Guimarães Tavares ◽  
...  
Keyword(s):  
Essential Oil ◽  
Physical And Mechanical Properties ◽  
Food Preservation ◽  
Biodegradable Films ◽  
Origanum Vulgare ◽  
Oregano Essential Oil ◽  
Antimicrobial Efficiency ◽  
Starch Nanoparticles ◽  
Starch Films ◽  
Oregano Oil

The present study aimed to develop biodegradable starch films with starch nanoparticles incorporated with oregano essential oil – OEO (Origanum vulgare), for application as active packaging in food preservation. Film production was performed using the casting method. Three concentrations of oregano essential oil (0.0%, 5.0% and 10%) were studied. The physical and mechanical properties of the films produced were also evaluated. For analysis of antimicrobial efficiency, the methodologies of CLSI and APHA were used. The incorporation of essential oregano oil influenced the performance of the films. The films with 5.0% and 10% OEO showed antimicrobial efficiency when compared to the control.

scholarly journals Origanum vulgare subsp. hirtum Essential Oil Prevented Biofilm Formation and Showed Antibacterial Activity against Planktonic and Sessile Bacterial Cells

2013 ◽  
Vol 76 (10) ◽  
pp. 1747-1752 ◽  
Author(s):  
DOMENICO SCHILLACI ◽  
EDOARDO MARCO NAPOLI ◽  
MARIA GRAZIA CUSIMANO ◽  
MARIA VITALE ◽  
GIUSEPPE RUBERTO
Keyword(s):  
Gas Chromatography ◽  
Essential Oil ◽  
Essential Oils ◽  
Biofilm Formation ◽  
Reference Strain ◽  
Bacterial Cells ◽  
Origanum Vulgare ◽  
Oregano Essential Oil ◽  
Flame Ionization ◽  
Planktonic Form

Essential oils from six different populations of Origanum vulgare subsp. hirtum were compared for their antibiofilm properties. The six essential oils (A to F) were characterized by a combination of gas chromatography with flame ionization detector and gas chromatography with mass spectrometer detector analyses. All oils showed weak activity against the planktonic form of a group of Staphylococcus aureus strains and against a Pseudomonas aeruginosa ATCC 15442 reference strain. The ability to inhibit biofilm formation was investigated at sub-MIC levels of 200, 100, and 50 μg/ml by staining sessile cells with safranin. Sample E showed the highest average effectiveness against all tested strains at 50 μg/ml and had inhibition percentages ranging from 30 to 52%. In the screening that used preformed biofilm from the reference strain P. aeruginosa, essential oils A through E were inactive at 200 μg/ml; F was active with a percentage of inhibition equal to 53.2%. Oregano essential oil can inhibit the formation of biofilms of various food pathogens and food spoilage organisms.

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