Essential oils can contain allergenic hydroperoxides at eliciting levels, regardless of handling and storage

2015 ◽  
Vol 73 (4) ◽  
pp. 253-254 ◽  
Author(s):  
Johanna Rudbäck ◽  
M. Nurul Islam ◽  
Anna Börje ◽  
Ulrika Nilsson ◽  
Ann-Therese Karlberg
Keyword(s):  
Essential Oils ◽  
And Storage

scholarly journals Essential Oils as Alternative Biocides for the Preservation of Waterlogged Archaeological Wood

2020 ◽  
Vol 8 (12) ◽  
pp. 2015
Author(s):  
Federica Antonelli ◽  
Marco Bartolini ◽  
Marie-Laure Plissonnier ◽  
Alfonso Esposito ◽  
Giulia Galotta ◽  
...  
Keyword(s):  
Essential Oils ◽  
Inhibitory Concentration ◽  
Treated Wood ◽  
Biological Degradation ◽  
Archaeological Wood ◽  
Waterlogged Archaeological Wood ◽  
Materials Used ◽  
And Storage ◽  
Generation Sequencing

Waterlogged archaeological wood is exposed to a high risk of biological degradation during the post-excavation phases of storage and restoration. For this reason, often biocides must be used to preserve wooden remains. In the present work three essential oils (cinnamon, wild thyme, and common thyme) were tested as possible alternative biocides to use in the preservation of waterlogged archaeological wood. The oils were first tested in vitro to establish the minimum inhibitory concentration (MIC) and to evaluate the biocidal activity on selected fungal strains. Then, the established MIC was applied on waterlogged archaeological wood samples and during an actual restoration treatment. The effectiveness of the oils was evaluated through cultural analyses, ATP quantification, and next-generation sequencing. The results showed that the oils caused a significant decrease in the vitality of fungal mycelia grown in vitro and of the microbiota present in treated wood and storage water. Furthermore, an influence on the composition of the bacterial communities of treated wood samples was observed. Although further tests are needed to evaluate interferences with the materials used during restoration procedures, essential oils could be considered as a possible alternative to the currently used biocide.

scholarly journals Evaluation of antifungal activity of Pittosporum undulatum L. essential oil against Aspergillus flavus and aflatoxin production

2011 ◽  
Vol 35 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Rosane Tamara da Silva Medeiros ◽  
Edlayne Gonçalez ◽  
Roberto Carlos Felicio ◽  
Joana D'arc Felicio
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Aspergillus Flavus ◽  
Fungal Growth ◽  
Aflatoxin Production ◽  
Plant Oils ◽  
Food Commodities ◽  
And Storage ◽  
Main Producer ◽  
Mycelial Development

The presence of mycotoxins as a result of fungal attack can occur before, after and during the harvest and storage operations on agricultural crops and food commodities. Considering the inhibitory property of essential plant oils on the mycelial development of fungi and the importance of Aspergillus flavus, the main producer of aflatoxins, this research was designed to evaluate the toxicity of essential oil from Pittosporum undulatum against A. flavus. The essential oils were obtained from P. undulatum leaves, collected in different months and analyzed by GC/MS. The oils were rich in hydrocarbon, monoterpenes and sesquiterpenes and it was observed a significant variation on the chemical composition of the essential oil of leaves at different months. Besides, the essential oils were tested against fungal growth and the results showed different spectrum of inhibition on A. flavus. However, the essential oils inhibited the aflatoxin B1 production.

scholarly journals Effect of essential oils incorporated edible film on quality and storage stability of chicken patties at refrigeration temperature (4 ± 1 °C)

2018 ◽  
Vol 55 (9) ◽  
pp. 3538-3546 ◽  
Author(s):  
Arvind Soni ◽  
Kandeepan Gurunathan ◽  
Sanjod Kumar Mendiratta ◽  
Suman Talukder ◽  
Rohit Kumar Jaiswal ◽  
...  
Keyword(s):  
Essential Oils ◽  
Storage Stability ◽  
Edible Film ◽  
And Storage ◽  
Chicken Patties

scholarly journals A Double-Switch Temperature-Sensitive Controlled Release Antioxidant Film Embedded with Lyophilized Nanoliposomes Encapsulating Rosemary Essential Oils for Solid Food

Materials ◽  
2019 ◽  
Vol 12 (23) ◽  
pp. 4011 ◽  
Author(s):  
Xi Chen ◽  
Qing Long ◽  
Lei Zhu ◽  
Li-Xin Lu ◽  
Li-Nan Sun ◽  
...  
Keyword(s):  
Controlled Release ◽  
Essential Oils ◽  
Solid Food ◽  
Temperature Sensitive ◽  
Storage Process ◽  
Switch Temperature ◽  
Double Switch ◽  
And Storage ◽  
Oriented Polyethylene ◽  
Complex Film

In order to match the solid food oxidation during logistics and storage process under severe high temperature, a double-switch temperature-sensitive controlled release antioxidant film embedded with lyophilized nanoliposomes encapsulating rosemary essential oils (REOs) was prepared. The double switch temperature at 35.26 and 56.98 °C was achieved by development of a temperature sensitive polyurethane (TSPU) film. With biaxially oriented polyethylene terephthalate (BOPET) as a barrier layer, the intelligent complex film was prepared via coating the TSPU embedded with lyophilized nanoliposomes encapsulating REOs on BOPET. The results indicate that the REO is well encapsulated in nanoliposomes with encapsulation efficiency (EE) of 67.3%, high stability and lasting antioxidant effect during 60 days. The incorporation of lyophilized nanoliposomes containing REOs into TSPU remains the double-switch temperature-sensitive characteristic of the prepared TSPU. In agreement with porosity and WVTR results, the diffusion coefficient (D) of the antioxidant complex film sharply increases respectively at two switching temperatures, indicating that the intelligent double-switch temperature-sensitive controlled release property is functioning. Furthermore, compared with films directly added with REO, the lower Ds of films added with lyophilized nanoliposomes encapsulating REOs provides a longer-lasting antioxidant activity. Thus, the acquired controlled release antioxidant film sensitive to temperature at 39.56 and 56.00 °C can be potentially applied for protection of solid food during distribution and storage process under severe high temperatures.

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