Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

2020 ◽  
Vol 51 (3) ◽  
pp. 873-881 ◽  
Author(s):  
Saeid Khanzadi ◽  
Kobra Keykhosravy ◽  
Mohammad Hashemi ◽  
Mohammad Azizzadeh
Keyword(s):  
Essential Oil ◽  
Microbial Quality ◽  
Edible Coatings ◽  
Zataria Multiflora ◽  
The Impact

scholarly journals Microbial Quality of Liquid Feed for Pigs and Its Impact on the Porcine Gut Microbiome

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2983
Author(s):  
James T. Cullen ◽  
Peadar G. Lawlor ◽  
Paul Cormican ◽  
Gillian E. Gardiner
Keyword(s):  
Gut Microbiome ◽  
Nutritional Quality ◽  
Microbial Quality ◽  
Growth Strategies ◽  
Feed System ◽  
Spontaneous Fermentation ◽  
Factors Affecting ◽  
Liquid Feed ◽  
The Impact

There is evidence that spontaneous fermentation frequently occurs in liquid pig feed that is intended to be delivered as fresh liquid feed, often with a resultant deterioration in the microbial and nutritional quality of the feed, which can negatively affect pig health and growth. Strategies including controlled fermentation with microbial inoculants, pre-fermentation or soaking of the cereal fraction of the diet, enzyme supplementation and dietary acidification have been employed to inhibit pathogens and prevent deterioration of feed nutritional quality, with promising results obtained in many cases. This review evaluates the impact of these strategies on the microbial quality of liquid feed and discusses how they can be further improved. It also investigates if/how these strategies impact the pig gut microbiota and growth performance of liquid-fed pigs. Finally, we review liquid feed system sanitisation practices, which are highly variable from farm to farm and discuss the impact of these practices and whether they are beneficial or detrimental to liquid feed microbial quality. Overall, we provide a comprehensive review of the current state of knowledge on liquid feed for pigs, focusing on factors affecting microbial quality and strategies for its optimisation, as well as its impact on the pig gut microbiome.

Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review

2018 ◽  
Vol 111 ◽  
pp. 509-523 ◽  
Author(s):  
Anand Prakash ◽  
Revathy Baskaran ◽  
Nithyanand Paramasivam ◽  
Vellingiri Vadivel
Keyword(s):  
Essential Oil ◽  
Fruits And Vegetables ◽  
Microbial Quality ◽  
Minimally Processed

scholarly journals Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 209 ◽  
Author(s):  
Krystyna Szymandera-Buszka ◽  
Katarzyna Waszkowiak ◽  
Anna Jędrusek-Golińska ◽  
Marzanna Hęś
Keyword(s):  
Essential Oil ◽  
High Intensity ◽  
Food Industry ◽  
Sensory Quality ◽  
Control Sample ◽  
Meat Products ◽  
Sensory Profile ◽  
Ethanol Extracts ◽  
The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

scholarly journals The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 990
Author(s):  
Annachiara Pirozzi ◽  
Giovanna Ferrari ◽  
Francesco Donsì
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Composite Coatings ◽  
Antimicrobial Properties ◽  
Edible Coatings ◽  
Food Engineering ◽  
Film Forming ◽  
Physical Treatments ◽  
The Impact

The usage of edible coatings (ECs) represents an emerging approach for extending the shelf life of highly perishable foods, such as fresh and fresh-cut fruits and vegetables. This review addresses, in particular, the use of reinforcing agents in film-forming solutions to tailor the physicochemical, mechanical and antimicrobial properties of composite coatings. In this scenario, this review summarizes the available data on the various forms of nanocellulose (NC) typically used in ECs, focusing on the impact of their origin and chemical or physical treatments on their structural properties (morphology and shape, dimension and crystallinity) and their functionality. Moreover, this review also describes the deposition techniques of composite ECs, with details on the food engineering principles in the application methods and formulation optimization. The critical analysis of the recent advances in NC-based ECs contributes to a better understanding of the impact of the incorporation of complex nanoparticles in polymeric matrices on the enhancement of coating properties, as well as on the increase of shelf life and the quality of fruits and vegetables.

scholarly journals Impacto, em curto prazo, dos antibióticos amoxicilina e doxiciclina na qualidade microbiana de um Latossolo Vermelho-amarelo (Short-term impact of the antibiotics amoxicillin and doxycycline on the microbial quality of a Red-yellow Latosol)

2019 ◽  
Vol 12 (4) ◽  
pp. 1340
Author(s):  
Luiz Gustavo Paulon Rezende ◽  
Márcia Matiko Kondo ◽  
Rogério Melloni
Keyword(s):  
Microbial Activity ◽  
Soil Microorganisms ◽  
Microbial Quality ◽  
Environmental Matrices ◽  
Short Term ◽  
Wide Range ◽  
Keywords Antibiotics ◽  
The Impact

Concentrações residuais de antibióticos de uso compartilhado pela terapia médica humana e veterinária são cada vez mais frequentes nos mais variados tipos de matrizes ambientais; no entanto, pouco se sabe sobre o impacto que esses fármacos podem acarretar aos microrganismos do solo. Sendo assim, perturbações relacionadas à exposição da microbiota de um latossolo vermelho-amarelo brasileiro a dois antibacterianos, a amoxicilina (AMOX) e a doxiciclina (DOX), foram investigadas por meio da determinação de atividade (mg CO2) e biomassa (Cmic) microbianas, juntamente com o quociente metabólico (qCO2), em amostras de solo que receberam as seguintes concentrações desses compostos: 0,03, 0,3, 3,0, 30 e 300 mg L-1. Os resultados mostraram diferentes efeitos sobre a microbiota e de forma específica para cada antibiótico. A AMOX mostrou-se mais impactante para os microrganismos do solo, com redução da biomassa e aumento do qCO2, enquanto que a DOX reduziu a atividade microbiana, mas sem efeito na biomassa e qCO2.A B S T R A C TThe residual concentrations of antibiotics used by human and veterinary medical therapy are increasingly common in a wide range of environmental matrices, nevertheless little is known about the impact of these drugs on to the soil microorganisms. Therefore, disturbances related to the exposure of the microbiota of a Brazilian Red-yellow Latosol to two antibacterials, amoxicillin (AMOX) and doxycycline (DOX), were investigated through the determination of the microbial activity (mg CO2) and biomass (Cmic), among with the metabolic quotient (qCO2), using soil samples spiked with: 0,03, 0,3, 3,0, 30 and 300 mg L-1 of each drug. The results showed different effects on the microbiota and in a specific way for each antibiotic. The AMOX showed higher impact impacting for the soil microorganisms, with reduction of the biomass and increase of the qCO2, whereas the DOX reduced the microbial activity, but showed no effect in the biomass and qCO2.Keywords: Antibiotics. Amoxicillin. Doxycycline. Bioindicators. Latosols.

scholarly journals Application of Essential Oils for Maintaining Postharvest Quality of ‘Rongrien’ Rambutan Fruit

Agriculture ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1204
Author(s):  
Nittaya Ummarat ◽  
Kanogwan Seraypheap
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Essential Oils ◽  
Fruit Quality ◽  
Postharvest Quality ◽  
Edible Coatings ◽  
Nephelium Lappaceum ◽  
Fruit Pericarp

The postharvest quality of rambutan fruits (Nephelium lappaceum Linn.) is mainly influenced by dehydration, which causes browning of the peel and spinterns. This research investigated the effects of some essential oils—from citronella, clove, kaffir lime, and lemongrass—on ‘Rongrien’ rambutan fruit quality during storage at 13 °C. Screening of effective concentrations from 0.01 to 0.16% was conducted for each essential oil. The results showed that, of the essential oil treatments tested, a kaffir lime oil coating of 0.01% could best maintain the quality of fruits, reducing both weight loss and browning of the peel and spinterns. However, essential oil concentrations exceeding 0.04% severely damaged the fruit pericarp, in which scores of spintern browning were higher than those of peel browning. These results suggest that kaffir lime oil can maintain the postharvest quality of ‘Rongrien’ rambutan fruit as a supplement in some edible coatings.

The impact of soil herbicides on the yield and quality of lavender (Lavandula angustifolia Mill.) essential oil

2021 ◽  
Vol 13 (31) ◽  
pp. 37-43
Author(s):  
Desislava Angelova ◽  
◽  
Ana Dobreva ◽  
Ganka Baeva ◽  
◽  
...  
Keyword(s):  
Essential Oil ◽  
Untreated Control ◽  
Low Doses ◽  
Linalyl Acetate ◽  
Lavandula Angustifolia ◽  
Yield And Quality ◽  
The Impact

During the period 2014 – 2015 the herbicidal effect and the selectivity of isoxaflutole (Merlin 750 WG), oxadiargyl (Raft 400 SC), imazamox (Pulsar 40) and flumioxazine (Pledge 50 VP) were studied on lavender fields, Hemus and Jubilejna varieties. The present work focuses on the influence of low doses of the applied preparations on the yield and composition of the essential oil compared with untreated control. The results of two-year studies show that the treated variants have a higher yield on average of 0.7-1.6 kg / dka. The odoriferous ingredients range in the limits: linalyl acetate (20.0 - 38.6 %); linalool (20.6 - 46.2 %); lavandulyl acetate (1.9 - 5.9 %); 1,8 cineole (0,4 - 4,9 %) and camphor (0,2 - 0,6 %). Applying oxidiarigil results in greater changes in the composition of the Jubilejna variety, whereas the Hemus variety has the most influence by isoxaflutole.

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