Nanocapsules of oregano essential oil preparation and characterization and its fungistasis on apricot fruit during shelf life

2021 ◽  
Author(s):  
Zedong Shi ◽  
Yaping Jiang ◽  
Yingjie Sun ◽  
Dedong Min ◽  
Fujun Li ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Oregano Essential Oil

scholarly journals Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

2018 ◽  
Vol 24 (5) ◽  
pp. 394-403 ◽  
Author(s):  
D Dolea ◽  
A Rizo ◽  
A Fuentes ◽  
JM Barat ◽  
I Fernández-Segovia
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Total Volatile ◽  
Oregano Essential Oil ◽  
Basic Nitrogen ◽  
Thyme Essential Oil ◽  
Texture Parameters ◽  
Noticeable Improvement ◽  
Microbiological Analyses

The effect of different essential oils on the quality and shelf life of fish and seaweed burgers during storage was evaluated. For this purpose, thyme and oregano essential oils were selected at a concentration of 0.05% (v/w). Three types of salmon and seaweed burgers were prepared: without essential oil, burgers with red thyme essential oil (0.05% (v/w)) and burgers with oregano essential oil (0.05% (v/w)), which were vacuum packaged and stored at 4 ℃ for 17 days. Physicochemical and microbiological analyses were carried out periodically throughout storage. The addition of both essential oils did not have any effect on the evolution of the pH, the moisture content or texture parameters. Only the thyme essential oil managed to slightly slow down the increase of total volatile basic nitrogen and trimethylamine nitrogen. The samples with oregano essential oil and especially those with thyme essential oil showed minor oxidation. The salmon and seaweed burgers without essential oils and those which contained oregano essential oil showed a faster increase of mesophilic counts than those which had thyme essential oil, but no noticeable improvement was observed in the shelf life of the burgers with thyme essential oil. To improve the shelf life of the fish and seaweed burgers, it would be necessary to increase the concentration of both essential oils.

scholarly journals Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1605
Author(s):  
Annachiara Pirozzi ◽  
Vittoria Del Grosso ◽  
Giovanna Ferrari ◽  
Francesco Donsì
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Calcium Chloride ◽  
Skin Surface ◽  
Postharvest Quality ◽  
Edible Coatings ◽  
Surface Adhesion ◽  
Alginate Solution ◽  
Oregano Essential Oil ◽  
Yeasts And Molds

Edible coatings have attracted significant interest in maintaining quality and improving the shelf life of fresh fruit and vegetables. This study aimed to improve tomato storability by using edible coatings, based on alginate cross-linked with calcium chloride, and containing an oregano essential oil (OEO) nanoemulsion as a natural antimicrobial. The coating formulations were preliminary optimized in terms of alginate and calcium chloride concentrations, using response surface methodology, to obtain a thin (~5 µm) and uniform layer on the tomatoes surface. The optimized coating (prepared using sequential dipping in a 0.5% w/w sodium alginate solution and in a 2.0% w/w calcium chloride solution) was enriched by incorporating an OEO nanoemulsion, formulated with lecithin as a natural emulsifier, at an OEO concentration of 0.17% w/w in the alginate solution. The nanoemulsion did not significantly affect the coating thickness and uniformity but improved the wettability of the tomato skin. More specifically, the alginate-based edible coatings exhibited a strong interaction with the hydrophobic tomato skin surface (higher than water), promoting surface adhesion. The addition of OEO nanoemulsion in the coating, by providing more hydrophobic sites, further improved the wetting capability and adhesion of the coating solution on the tomato surface. The developed edible coatings successfully contributed to prolonging the tomato shelf life, by reducing the growth of the endogenous microbial flora (total microbial load, yeasts, and molds) over 14 days at room temperature in comparison with the control, with significantly better performances for the edible coating containing the OEO nanoemulsion.

Potential of Oregano Essential Oil and MAP to Extend the Shelf Life of Fresh Swordfish: A Comparative Study with Ice Storage

2008 ◽  
Vol 73 (4) ◽  
pp. M167-M173 ◽  
Author(s):  
V. Giatrakou ◽  
S. Kykkidou ◽  
A. Papavergou ◽  
M.G. Kontominas ◽  
I.N. Savvaidis
Keyword(s):  
Essential Oil ◽  
Comparative Study ◽  
Shelf Life ◽  
Ice Storage ◽  
Oregano Essential Oil

Effects of oregano essential oil and nisin on the shelf life of modified atmosphere packed grass carp (Ctenopharyngodon idellus)

LWT ◽  
2021 ◽  
pp. 111609
Author(s):  
Jingbin Zhang ◽  
Yan Li ◽  
Xiaoxue Yang ◽  
Xiaochang Liu ◽  
Hui Hong ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Grass Carp ◽  
Modified Atmosphere ◽  
Ctenopharyngodon Idellus ◽  
Oregano Essential Oil
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