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 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 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.  

Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils

2018 ◽  
Vol 69 (8) ◽  
pp. 1927-1933 ◽  
Author(s):  
Mariana Deleanu ◽  
Elisabeta E. Popa ◽  
Mona E. Popa
Keyword(s):  
Essential Oil ◽  
Growth Inhibition ◽  
Gallic Acid ◽  
Aspergillus Flavus ◽  
Zingiber Officinale ◽  
Penicillium Expansum ◽  
Origanum Vulgare ◽  
Zingiber Officinale Roscoe ◽  
Oregano Oil ◽  
Gallic Acid Equivalent

The compounds in Ginger (Zingiber officinale-Roscoe) essential oil provenience China and wild oregano (Origanum vulgare) essential oil of Romanian origin were identified by GC/MS and their antioxidant and antifungal properties were evaluated. Wild oregano oil was characterized by high content of oxygenated monoterpenes hydrocarbons (84.05%) of which carvacrol was the most abundant (73.85%) followed by b-linalool (3.46%) and thymol (2.29%). Ginger oil had a higher content of sesquiterpene hydrocarbons including zingiberene (31.47%), b-sesquiphellandrene (13.76%), a-curcumene (10.41%), a-farnesene (8.31%) and b-bisabolene (7.55%) but a lower content of oxygenated monoterpenes (7.97%). The high content of oxygenated monoterpens of wild oregano oil is in accordance with total content of polyphenols determined by the Folin�Ciocalteu method (6.71�0.73 mg of gallic acid equivalent per g oil). Ginger oil had only 1.34�0.22 mg gallic acid equivalent per g oil. Wild oregano oils exhibited appreciable in vitro antioxidant activity as assessed by 2, 2`-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2�-azino-bis (3 ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS). The sample concentration required to scavenge 50% of the DPPH free radicals was 0.76�0.13 mg/mL for wild oregano oil compared to 20.22�2.12 mg/mL for ginger oil. Also, wild oregano oils showed significant inhibitory activity against selected pathogenic fungi (Fusarium oxysporum, Aspergillus flavus and Penicillium expansum). 1�L of oregano oil is sufficient for almost 75% growth inhibition of Aspergillus flavus compared to ginger oil which shows antifungal activity at 240�L for 78% growth inhibition. It can be concluded that wild oregano oil could be used as food preservative in some food products in which Fusarium oxysporum, Aspergillus flavus and Penicillium expansum could grow and have potential to produce health hazards mycotoxines.

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

Effect of Gamma Radiation and Oregano Essential Oil on Murein and ATP Concentration of Escherichia coli O157:H7

2005 ◽  
Vol 68 (12) ◽  
pp. 2571-2579 ◽  
Author(s):  
STÉPHANE CAILLET ◽  
FRANÇOIS SHARECK ◽  
MONIQUE LACROIX
Keyword(s):  
Escherichia Coli ◽  
Essential Oil ◽  
Gamma Radiation ◽  
Cell Damage ◽  
Wall Structure ◽  
High Dose ◽  
Escherichia Coli O157 ◽  
Oregano Essential Oil ◽  
Intracellular Atp ◽  
Oregano Oil

This study was carried out to evaluate the effects of gamma radiation alone or in combination with oregano essential oil on the murein composition of Escherichia coli O157:H7 and on the intracellular and extracellular concentrations of ATP. The bacterial strain was treated with three radiation doses: 0.4 kGy to induce cell damage, 1.1 kGy to obtain a viable but nonculturable state, and 1.3 kGy to cause cell death. Oregano essential oil was used at 0.006 and 0.025% (wt/vol), which is the MIC. All treatments had a significant effect (P ≤ 0.05) on the murein composition, although some muropeptides did not seem to be affected by the treatment. Each treatment had a different effect on the relative percentage and number of muropeptides. There was a significant correlation (P ≤ 0.05) between the decrease in intracellular ATP and the increase in extracellular ATP following treatment of the cells with oregano oil. The reduction of intracellular ATP was even more important when oregano oil was combined with irradiation, but irradiation alone at a high dose (≤1.1 kGy) significantly decreased (P ≤ 0.05) the internal ATP without affecting the external ATP. Transmission electron microscopic examination revealed that oregano oil and irradiation have an effect on cell wall structure.

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 Oregano Oil and Its Principal Component, Carvacrol, Inhibit HIV-1 Fusion into Target Cells

2020 ◽  
Vol 94 (15) ◽  
Author(s):  
S. Mediouni ◽  
J. A. Jablonski ◽  
S. Tsuda ◽  
A. Barsamian ◽  
C. Kessing ◽  
...  
Keyword(s):  
Essential Oil ◽  
Cell Fusion ◽  
Target Cell ◽  
Viral Envelope ◽  
Target Cells ◽  
Cholesterol Depletion ◽  
Envelope Membrane ◽  
Oregano Essential Oil ◽  
Oregano Oil ◽  
Hiv 1

ABSTRACT Oregano essential oil has long been known for its health-promoting benefits. Here, we report its activity against viral replication. Oregano oil was found to specifically inhibit lentiviruses, such as human and simian immunodeficiency viruses (HIV and SIV), irrespective of virus tropism, but not hepatitis C virus, adenovirus 5 (ADV5), Zika virus, and influenza (H1N1) virus. Oregano oil’s most abundant components, carvacrol and its isomer, thymol, were shown to block virus-target cell fusion while not perturbing other stages of the virus life cycle. We detected changes in virus particle density, suggesting that cholesterol depletion from the HIV-1 envelope membrane reduces virus entry. Furthermore, infection was rescued by adding exogenous cholesterol. The evolution of viral resistance to carvacrol supported this mechanism of action with the identification of mutations in the viral gp41 fusion protein that counteracted cholesterol depletion. In addition, resistance to carvacrol emerged later than typically observed for other clinically used drugs, strengthening its antiviral potential. Structure-activity relationship studies revealed key motifs of carvacrol and thymol required for HIV neutralization and identified previously unknown active analogs. Carvacrol was also shown to additively cooperate with antiretroviral therapy. In sum, oregano oil and improved carvacrol and thymol analogs could be considered to supplement current HIV therapeutics. IMPORTANCE Oregano essential oil has multiple benefits in traditional medicine, cosmetics, and food industries. Carvacrol and its analog, thymol, are well-described components of oregano oil. Here, we show that these compounds inhibit HIV-target cell fusion independently of viral tropism. Our results suggest that carvacrol and thymol alter the cholesterol content of the viral membrane, blocking HIV-1 entry into the target cell. Resistance to carvacrol has selected for viruses with mutations in the viral envelope glycoprotein, gp41. This protein is known for its interaction with cholesterol present in membrane lipid rafts. Together, these results demonstrate the potential of therapies targeting the viral envelope membrane, and oregano oil is a safe supplement to antiretrovirals, potentially delaying disease progression and resistance development.

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

Effect of Gamma Radiation and Oregano Essential Oil on Murein and ATP Concentration of Listeria monocytogenes

2006 ◽  
Vol 69 (12) ◽  
pp. 2961-2969 ◽  
Author(s):  
STÉPHANE CAILLET ◽  
MONIQUE LACROIX
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Gamma Radiation ◽  
Cell Damage ◽  
Electron Microscopic Observation ◽  
Wall Structure ◽  
Electron Microscopic ◽  
Oregano Essential Oil ◽  
Transmission Electron ◽  
Oregano Oil

The effects of gamma radiation and of oregano essential oil alone or in combination with radiation on murein composition of Listeria monocytogenes and on the intracellular and extracellular concentration of ATP were evaluated. The bacterial strain was treated with two radiation doses, 1.2 kGy to induce cell damage and 3.5 kGy to cause cell death. Oregano essential oil was used at 0.020 and 0.025% (wt/vol), which is the MIC. All treatments had a significant effect (P ≤ 0.05) on the murein composition, although some muropeptides did not seem to be affected by the treatment. Each treatment influenced differently the relative percentage and number of muropeptides. There was a significant correlation (P ≤ 0.05) between the reduction of intracellular ATP and increase in extracellular ATP, following treatment of the cells with oregano oil. The reduction of intra-cellular ATP was even more important when essential oil was combined with irradiation, but irradiation of L. monocytogenes alone induced a significant decrease (P ≤ 0.05) of the internal ATP without affecting the external ATP. Transmission electron microscopic observation revealed that oregano oil and irradiation have an effect on cell wall structure.

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
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