Active cellulose acetate‐oregano essential oil films to conservation of hamburger buns: Antifungal, analysed sensorial and mechanical properties

2021 ◽  
Author(s):  
Flávio Gomes Fernandes ◽  
Cristiani Viegas Brandão Grisi ◽  
Raunira Costa Araújo ◽  
Diego Alvarenga Botrel ◽  
Solange Sousa
Keyword(s):  
Mechanical Properties ◽  
Essential Oil ◽  
Cellulose Acetate ◽  
Oregano Essential Oil ◽  
Oil Films

scholarly journals Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil

2021 ◽  
Vol 10 (16) ◽  
pp. e271101623335
Author(s):  
Camila Casagrande Paganini ◽  
Denise Adamoli Laroque ◽  
Bruno Augusto Mattar Carciofi ◽  
Gláucia Maria Falcão de Aragão
Keyword(s):  
Mechanical Properties ◽  
Essential Oil ◽  
Shelf Life ◽  
Cellulose Acetate ◽  
Meat Products ◽  
Antimicrobial Effect ◽  
Life Extension ◽  
Oregano Essential Oil ◽  
Bacteria Growth ◽  
Antimicrobial Film

This study aimed to apply cellulose acetate (CA) films incorporated with oregano essential oil (OEO) to inhibit bacteria growth associated with spoilage of meat products (Weissella viridescens (microaerophilic) and Pseudomonas fluorescens (aerobic)) and evaluate its effect on the shelf life of vacuum-packed sliced ham (VPSH). CA films were produced using acetone solvent, adding 25, 35, 50, or 75 mg of OEO per film. Antimicrobial activity and mechanical properties of films were determined. CA films in Petri dishes showed a better antimicrobial effect against W. viridescens than P. fluorescens. As VPSH, presents a microaerophilic environment, product shelf life was determined fitting Baranyi and Roberts’ model to W. viridescens’ growth experimental data, at 8 °C. OEO did not modify films’ mechanical properties. Application of the CA film with 75 mg of OEO decreased  value of W. viridescens, increased its  value, resulting in a ham` shelf-life increased by eight days, demonstrating excellent application potential.

scholarly journals Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 392
Author(s):  
Maria Papapostolou ◽  
Fani T. Mantzouridou ◽  
Maria Z. Tsimidou
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Olive Oil ◽  
Population Control ◽  
Microbiological Quality ◽  
Table Olives ◽  
Lemon Balm ◽  
Oregano Essential Oil ◽  
Microbiological Parameters ◽  
Reduced Salt

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

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

Influence of replacing oregano essential oil by ground oregano leaves on chitosan/alginate-based dressings properties

2021 ◽  
Author(s):  
Andressa de Espíndola Sobczyk ◽  
Cláudia Leites Luchese ◽  
Débora Jung Luvizetto Faccin ◽  
Isabel Cristina Tessaro
Keyword(s):  
Essential Oil ◽  
Oregano Essential Oil
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