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https://www.readbyqxmd.com/read/29436857/effect-of-thyme-and-oregano-essential-oils-on-the-shelf-life-of-salmon-and-seaweed-burgers
#1
D Dolea, A Rizo, A Fuentes, J M Barat, I Fernández-Segovia
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...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29414733/preparation-and-antimicrobial-activity-of-oregano-essential-oil-pickering-emulsion-stabilized-by-cellulose-nanocrystals
#2
Yan Zhou, Shanshan Sun, Weiya Bei, Mohamed Reda Zahi, Qipeng Yuan, Hao Liang
An effective antimicrobial system was developed by using oregano essential oil (OEO) Pickering emulsion. The Pickering emulsion was stabilized by cellulose nanocrystals (CNCs), which were from microcrystalline cellulose (MCC) by selective oxidization ammonium persulfate. Factors affecting the stability of OEO Pickering emulsions, such as oil/water ratio, CNCs concentration, ionic concentration and pH, were studied and analysed by the measurement of the droplet sizes and Zeta potential. The results showed that the emulsions had good stability at higher CNCs concentration and pH values, or at lower oil/water ratio and salt concentration...
January 28, 2018: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/29413670/modeling-the-effect-of-oregano-essential-oil-on-shelf-life-extension-of-vacuum-packed-cooked-sliced-ham
#3
Natielle Maria Costa Menezes, Wiaslan Figueiredo Martins, Daniel Angelo Longhi, Gláucia Maria Falcão de Aragão
The present study modeled the effect of oregano essential oil, as an antimicrobial agent, on the shelf-life of vacuum-packed cooked sliced ham, based on the growth of lactic acid bacteria natural microbiota under isothermal conditions. The bacterial growth in ham without oregano essential oil (control) and with 0.4% oregano essential oil (v/w) was evaluated at five different temperatures (6, 12, 15, 20 and 25°C). Baranyi and Roberts, and modified Gompertz primary models were fitted to microbial growth curves...
January 29, 2018: Meat Science
https://www.readbyqxmd.com/read/29402621/evaluation-of-anti-enzyme-properties-of-origanum-vulgare-essential-oil-against-oral-candida-albicans
#4
L Pradebon Brondani, T Alves da Silva Neto, R Antonio Freitag, R Guerra Lund
This study aimed to evaluate the anti-enzymatic activity of Origanum vulgare (oregano) essential oil against 15 strains of Candida albicans. Candida albicans samples were isolated from the oral mucosa of patients with denture stomatitis treated in a Dentistry school on a public university. Preparation of the inoculum was performed with a suspension of C. albicans reactivated 24h earlier in 5mL of sterile phosphate buffer saline (PBS) adjusted to a 0.5-turbidity on the MacFarland scale (1,5×108UFC/mL). The essential oil was obtained by hydrodistillation in a Clevenger-type machine and analyzed by gas chromatography...
February 2, 2018: Journal de Mycologie Médicale
https://www.readbyqxmd.com/read/29399930/multi-level-mixed-models-for-evaluating-factors-affecting-the-mortality-and-weaning-weight-of-piglets-in-large-scale-commercial-farms-in-central-china
#5
Ze-Xue Liu, Hong-Kui Wei, Yuan-Fei Zhou, Jian Peng
This study investigated the factors affecting piglet mortality (square root of mortality, SQRM) and average weaning weight (AWW) in commercial farms in central China. Information on sow diets, management and climate from 2478 weaning batches completed in 16 pig farms was collected from 2009 to 2013. Multi-level mixed models, which included batch level (level 1) and farm level (level 2), were used to analyze the factors associated with SQRM and AWW. The mean values of SQRM and AWW were 2.52% (SD = 0.96) and 7...
February 4, 2018: Animal Science Journal, Nihon Chikusan Gakkaihō
https://www.readbyqxmd.com/read/29380186/the-effect-of-some-natural-essential-oils-against-bovine-mastitis-caused-by-prototheca-zopfii-isolates-in-vitro
#6
Barbara Grzesiak, Barbara Kołodziej, Anna Głowacka, Henryk Krukowski
The aim of the study was to evaluate the effect of essential oils obtained from Thymus vulgaris L., Origanum vulgare L., Origanum majerana L., Mentha × piperita L. and Allium ursinum L. against Prototheca zopfii strains that cause inflammation of the udder (mastitis) in cows. The study was conducted on ten strains derived from milk samples. The microdilution method was used to determine the sensitivity of P. zopfii strains to the studied essential oils, and the disk diffusion method was used to determine the sensitivity to antifungal chemotherapeutics...
January 27, 2018: Mycopathologia
https://www.readbyqxmd.com/read/29356249/effect-of-origanum-vulgare-essential-oil-on-biofilm-formation-and-motility-capacity-of-pseudomonas-fluorescens-strains-isolated-from-discolored-mozzarella-cheese
#7
Chiara Rossi, Clemencia Chaves-López, Annalisa Serio, Fabrizio Anniballi, Luca Valbonetti, Antonello Paparella
AIMS: The study was focused on P. fluorescens strains isolated from Mozzarella cheese, with the aim of evaluating the effects of Origanum vulgare L. essential oil (OEO) on the biofilm formation and eradication, as well as on the motility and blue pigment production at 10°C. METHODS AND RESULTS: Microdilution method was used to determine the minimum inhibitory and bactericidal concentration of the OEO, which ranged between 10 and 40 μl ml-1 . In vitro studies demonstrated that a sub-lethal concentration of OEO influenced not only P...
January 21, 2018: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/29355386/effect-of-essential-oils-on-enzymatic-activities-in-the-intestinal-apparatus-and-growth-ability-of-laboratory-mice
#8
A Marcin, P Naď
The influence of essential oils (EOs) from medicinal and aromatic plants from sage (SA), cinnamon (CN), thyme (TH) and oregano (OR) on the amylolytic, proteolytic and cellulolytic activities in chyme of the duodenum (DU), the small (SI) and large intestine (LI), the caecum (CE) and the rectum (RE) as well as on the growth ability of laboratory ICR outbred mice were compared in four feeding trials. The negative control was present in the each trial. EOs were mixed into a feed mixture (crude protein (CP) 170...
December 30, 2017: Physiological Research
https://www.readbyqxmd.com/read/29338637/selected-plant-essential-oils-and-their-main-active-components-a-promising-approach-to-inhibit-aflatoxigenic-fungi-and-aflatoxin-production-in-food
#9
José Vicente Gómez, Andrea Tarazona, Rufino Mateo-Castro, José Vicente Gimeno-Adelantado, Misericordia Jiménez, Eva M Mateo
Recent research has showed that Aspergillus flavus and Aspergillus parasiticus are aflatoxigenic species that can become very competitive in the framework of climate change. Aflatoxins show carcinogenic, mutagenic, immunotoxic and teratogenic effects on human and animals. Effective and sustainable measures to inhibit these species and aflatoxins in food are required. Origanum vulgare and Cinnamomum zeylanicum essential oils (EOs) and their major active constituents, carvacrol and cinnamaldehyde, respectively, were assayed for inhibiting these species and aflatoxin production in maize extract medium under different environmental conditions...
January 17, 2018: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29301339/development-of-burdock-root-inulin-chitosan-blend-films-containing-oregano-and-thyme-essential-oils
#10
Thi Luyen Cao, So-Young Yang, Kyung Bin Song
In this study, inulin (INU) extracted from burdock root was utilized as a new film base material and combined with chitosan (CHI) to prepare composite films. Oregano and thyme essential oils (OT) were incorporated into the INU-CHI film to confer the films with bioactivities. The physical and optical properties as well as antioxidant and antimicrobial activities of the films were evaluated. INU film alone showed poor physical properties. In contrast, the compatibility of INU and CHI demonstrated by the changes in attenuated total reflectance-Fourier transformation infrared spectrum of the INU-CHI film increased tensile strength and elongation at break of the INU film by 8...
January 3, 2018: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/29279039/characterization-and-antimicrobial-activity-of-active-polypropylene-films-containing-oregano-essential-oil-and-allium-extract-to-be-used-in-packaging-for-meat-products
#11
María Llana-Ruiz-Cabello, Silvia Pichardo, José María Bermudez, Alberto Baños, Juan José Ariza, Enrique Guillamón, Susana Aucejo, Ana M Cameán
Cooked ham is more prone to spoilage than other meat products, making preservation a key step in its commercialization. One of the most promising preservation strategies is the use of active packaging. Oregano essential oil (OEO) and Proallium® (an Allium extract) have previously been shown to be useful in polylactic acid (PLA) active films for ready-to-eat salads. The present work aims to study the suitability of polypropylene (PP) films containing OEO and Proallium® in the preservation of cooked ham. Concerning the technological features of the studied material, no significant changes in the mechanical or optical properties of PP films containing the active substances were recorded in comparison to the PP film without extracts...
December 26, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/29272983/sub-inhibitory-concentration-of-essential-oils-induces-antibiotic-resistance-in-staphylococcus-aureus
#12
Barbara Turchi, Simone Mancini, Luisa Pistelli, Basma Najar, Filippo Fratini
Fourteen Staphylococcus aureus wild strains were stressed with sub-inhibitory concentration of five essential oils: Leptospermum scoparium (manuka), Origanum majorana (marjoram), Origanum vulgare (oregano), Satureja montana (winter savoury) and Thymus vulgaris (thyme). Antibiotics susceptibility profiles of the strains were determined by agar disk diffusion method before and after EOs treatment. The following antibiotics were employed: amoxicillin-clavulanic acid, amikacin, ampicillin, amoxicillin, aztreonam, ceftazidime, cephalothin, ciprofloxacin, colistin, cefotaxime, doxycycline, enrofloxacin, erythromycin, gentamicin, cephalexin, neomycin, piperacillin, rifampin, streptomycin, trimethoprim-sulphamethoxazole, tetracycline and tobramycin...
December 22, 2017: Natural Product Research
https://www.readbyqxmd.com/read/29211890/effect-of-oregano-oil-and-tannic-acid-combinations-on-the-quality-and-sensory-characteristics-of-cooked-chicken-meat
#13
M Al-Hijazeen, A Mendonca, E J Lee, D U Ahn
The antioxidant effects of oregano essential oil and tannic acid combinations on ground chicken breast and thigh meats were studied. Six treatments, including: 1) control (none added), 2) 100 ppm oregano essential oil + 5 ppm tannic acid, 3) 100 ppm oregano essential oil + 10 ppm tannic acid, 4) 200 ppm oregano essential oil + 5 ppm tannic acid, 5) 200 ppm oregano essential oil + 10 ppm tannic acid, and 6) 5 ppm butylated hydroxyanisole (BHA) for breast or 14 ppm for thigh meat, were prepared. Cooked meat samples were individually vacuum-packaged in oxygen-impermeable vacuum bags and then cooked in-bag to an internal temperature of 75°C...
December 2, 2017: Poultry Science
https://www.readbyqxmd.com/read/29191726/essential-oils-of-culinary-herbs-and-spices-display-agonist-and-antagonist-activities-at-human-aryl-hydrocarbon-receptor-ahr
#14
Iveta Bartoňková, Zdeněk Dvořák
Essential oils (EOs) of culinary herbs and spices are used to flavor, color and preserve foods and drinks. Dietary intake of EOs is significant, deserving an attention of toxicologists. We examined the effects of 31 EOs of culinary herbs and spices on the transcriptional activity of human aryl hydrocarbon receptor (AhR), which is a pivotal xenobiotic sensor, having also multiple roles in human physiology. Tested EOs were sorted out into AhR-inactive ones (14 EOs) and AhR-active ones, including full agonists (cumin, jasmine, vanilla, bay leaf), partial agonists (cloves, dill, thyme, nutmeg, oregano) and antagonists (tarragon, caraway, turmeric, lovage, fennel, spearmint, star anise, anise)...
November 27, 2017: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/29175764/the-effect-of-essential-oils-on-microbial-composition-and-quality-of-grass-carp-ctenopharyngodon-idellus-fillets-during-chilled-storage
#15
Zhan Huang, Xiaochang Liu, Shiliang Jia, Longteng Zhang, Yongkang Luo
Antimicrobial and antioxidant effects of essential oils (oregano, thyme, and star anise) on microbial composition and quality of grass carp fillets were investigated. Essential oils treatment was found to be effective in inhibiting microbial growth, delaying lipid oxidation, and retarding the increase of TVB-N, putrescine, hypoxanthine, and K-value. Based on sensory analysis, shelf-life of grass carp fillets was 6days for control and 8days for treatment groups. Among the essential oils, oregano essential oil exhibited the highest antimicrobial and antioxidant activities...
November 6, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29163441/antifungal-and-anti-biofilm-activity-of-essential-oil-active-components-against-cryptococcus-neoformans-and-cryptococcus-laurentii
#16
Poonam Kumari, Rutusmita Mishra, Neha Arora, Apurva Chatrath, Rashmi Gangwar, Partha Roy, Ramasare Prasad
Cryptococcosis is an emerging and recalcitrant systemic infection occurring in immunocompromised patients. This invasive fungal infection is difficult to treat due to the ability of Cryptococcus neoformans and Cryptococcus laurentii to form biofilms resistant to standard antifungal treatment. The toxicity concern of these drugs has stimulated the search for natural therapeutic alternatives. Essential oil and their active components (EO-ACs) have shown to possess the variety of biological and pharmacological properties...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/29155281/effect-of-oregano-essential-oil-and-carvacrol-on-cryptosporidium-parvum-infectivity-in-hct-8-cells
#17
Shashank Gaur, Theresa B Kuhlenschmidt, Mark S Kuhlenschmidt, Juan E Andrade
Cryptosporidium parvum is the second leading cause of persistent diarrhea among children in low-resource settings. This study examined the effect of oregano essential oil (OEO) and carvacrol (CV) on inhibition of C. parvum infectivity in vitro. HCT-8 cells were seeded (1×10(6)) in 96-well microtiter plates until confluency. Cell viability and infectivity were assessed by seeding HCT-8 cell monolayers with C. parvum oocysts (1×10(4)) in two modalities: 1) 4h co-culture with bioactive (0-250μg/mL) followed by washing and incubation (48h, 37°C, 5% CO2) in bioactive-free media; and 2) 4h co-culture of C...
November 15, 2017: Parasitology International
https://www.readbyqxmd.com/read/29127810/antimicrobial-activities-of-gaseous-essential-oils-against-listeria-monocytogenes-on-a-laboratory-medium-and-radish-sprouts
#18
Gyeongmin Lee, Yoonbin Kim, Hoikyung Kim, Larry R Beuchat, Jee-Hoon Ryu
The aim of this study was to evaluate the antimicrobial activities of gaseous essential oils (EO gases) against Listeria monocytogenes on the surfaces of a laboratory medium and radish sprouts. We determined the minimal inhibitory concentration (MIC) and minimal lethal concentration (MLC) values of EO gases from eight EOs extracted from basil leaves, carrot seed, cinnamon bark, cinnamon leaves, clove flower buds, oregano leaves, thyme flowers (linalool), and thyme leaves (thymol) against L. monocytogenes on a nutrient agar supplemented with 1% glucose and 0...
November 4, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29125568/chemical-composition-of-herbal-macerates-and-corresponding-commercial-essential-oils-and-their-effect-on-bacteria-escherichia-coli
#19
Marietta Białoń, Teresa Krzyśko-Łupicka, Agnieszka Pik, Piotr P Wieczorek
This study addresses the chemical composition of some commercial essential oils (clove, juniper, oregano, and marjoram oils), as well as appropriate herbal extracts obtained in the process of cold maceration and their biological activity against selected Escherichia coli strains: E. coli ATTC 25922, E. coli ATTC 10536, and E. coli 127 isolated from poultry waste. On the basis of the gas chromatography-mass spectrometry (GCMS) analysis, it was found that the commercial essential oils revealed considerable differences in terms of the composition and diversity of terpenes, terpenoids and sesquiterpenes as compared with the extracts obtained from plant material...
November 10, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/29105634/essential-oils-showing-in-vitro-anti-mrsa-and-synergistic-activity-with-penicillin-group-of-antibiotics
#20
Bushra Uzair, Naheed Niaz, Asma Bano, Barkat Ali Khan, Naheed Zafar, Muhammad Iqbal, Riffat Tahira, Fehmida Fasim
This study was planned in order to investigate effective essential oils to inhibit in-vitro growth of Methicillin resistant Staphylococcus aureus (MRSA). In this study using disc diffusion method anti MRSA activity of ten diverse essential oils extracted from traditional plants namely Thymus vulgaris L, Mentha pulegium, Ocimum sanctum, Mentha piperita, Cymbopogon citratus, Rosmarinus officinalis L., Cortex cinnamom, Citrus nobilis x Citrus deliciosa, Origanum vulgare and Mentha sp. was examined. All the essential oils inhibited growth of S...
September 2017: Pakistan Journal of Pharmaceutical Sciences
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