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https://www.readbyqxmd.com/read/28621716/antibacterial-and-antifungal-activities-of-spices
#1
REVIEW
Qing Liu, Xiao Meng, Ya Li, Cai-Ning Zhao, Guo-Yi Tang, Hua-Bin Li
Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices-such as clove, oregano, thyme, cinnamon, and cumin-possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus...
June 16, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28613267/essential-oils-of-oregano-biological-activity-beyond-their-antimicrobial-properties
#2
REVIEW
Nayely Leyva-López, Erick P Gutiérrez-Grijalva, Gabriela Vazquez-Olivo, J Basilio Heredia
Essential oils of oregano are widely recognized for their antimicrobial activity, as well as their antiviral and antifungal properties. Nevertheless, recent investigations have demonstrated that these compounds are also potent antioxidant, anti-inflammatory, antidiabetic and cancer suppressor agents. These properties of oregano essential oils are of potential interest to the food, cosmetic and pharmaceutical industries. The aim of this manuscript is to review the latest evidence regarding essential oils of oregano and their beneficial effects on health...
June 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28604598/influence-of-food-characteristics-and-food-additives-on-the-antimicrobial-effect-of-garlic-and-oregano-essential-oils
#3
Juan García-Díez, Joana Alheiro, Ana Luisa Pinto, Luciana Soares, Virgilio Falco, Maria João Fraqueza, Luis Patarata
Utilization of essential oils (EOs) as antimicrobial agents against foodborne disease has gained importance, for their use as natural preservatives. Since potential interactions between EOs and food characteristics may affect their antimicrobial properties, the present work studies the influence of fat, protein, pH, aw and food additives on the antimicrobial effect of oregano and garlic EOs against Salmonella spp. and Listeria monocytogenes. Results showed that protein, pH, aw, presence of beef extract, sodium lactate and nitrates did not influence their antimicrobial effect...
June 10, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28595460/sub-inhibitory-stress-with-essential-oil-affects-enterotoxins-production-and-essential-oil-susceptibility-in-staphylococcus-aureus
#4
Barbara Turchi, Simone Mancini, Luisa Pistelli, Basma Najar, Domenico Cerri, Filippo Fratini
Fourteen wild strains of Staphylococcus aureus positive for gene sea were tested for enterotoxins production and the minimum inhibitory concentration of Leptospermum scoparium, Origanum majorana, Origanum vulgare, Satureja montana and Thymus vulgaris essential oils (EOs) were determined. After this trial, bacteria stressed with sub-inhibitory concentration of each EO were tested for enterotoxins production by an immunoenzymatic assay and resistance to the same EO. Oregano oil exhibited the highest antibacterial activity followed by manuka and thyme oils...
June 8, 2017: Natural Product Research
https://www.readbyqxmd.com/read/28554612/essential-oil-diversity-of-origanum-vulgare-l-populations-from-southern-italy
#5
Giuseppe De Mastro, Waed Tarraf, Leonardo Verdini, Gianluca Brunetti, Claudia Ruta
Essential oils (EOs) belonging to 25 wild populations of Origanum vulgare L. samples, growing wild in different locations of Calabria Region (Southern Italy), were analyzed using gas chromatography-mass spectrometry. The quantitative and qualitative data showed EO concentrations ranging from 0.96 to 5.10% and 37 compounds detected, representing more than 80% of the total composition of the oils. By applying hierarchical cluster analysis on the basis of the EO constituents, two main groups and three subgroups were found, reflecting the variation in the chemical composition of EOs from wild oregano populations...
November 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530553/evaluation-of-oxidative-stability-of-lamb-burger-with-origanum-vulgare-extract
#6
R P P Fernandes, M A Trindade, F G Tonin, S M P Pugine, C G Lima, J M Lorenzo, M P de Melo
The objective was to evaluate replacement of sodium erythorbate with a natural antioxidant (oregano extract) on physicochemical and sensory stability of lamb burgers, and determine the appropriate amount. Five treatments were prepared, including control (without antioxidant), sodium erythorbate, and three concentrations of oregano extract (13.32, 17.79 and 24.01mL/kg), based on antioxidant capacity determined using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods, respectively...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28498489/application-of-edible-films-containing-oregano-origanum-vulgare-essential-oil-on-queso-blanco-cheese-prepared-with-flaxseed-linum-usitatissimum-oil
#7
Cristhiam Gurdian, Alexander Chouljenko, Kevin Mis Solval, Charles Boeneke, Joan M King, Subramaniam Sathivel
Fortification of queso blanco (QB) with flaxseed oil (FO) containing omega-3 polyunsaturated fatty acids may provide a functional food with health benefits such as improved cell, brain, and retina functionality, and protection against cardiovascular and immune-inflammatory diseases. However, QB experiences a short shelf life because of the early development of yeasts and molds and addition of FO may increase susceptibility to lipid oxidation. Oregano essential oil (OEO) is known for its antimicrobial and antioxidant properties, but due to its intense flavor compounds it may not be suitable for direct incorporation into QB...
June 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28493309/effect-of-nanoemulsified-and-microencapsulated-mexican-oregano-lippia-graveolens-kunth-essential-oil-coatings-on-quality-of-fresh-pork-meat
#8
Elvia Hernández-Hernández, César Y Lira-Moreno, Isabel Guerrero-Legarreta, Graciela Wild-Padua, Prospero Di Pierro, Blanca E García-Almendárez, Carlos Regalado-González
Fresh meat is a highly perishable food. This work aimed to evaluate the influence of Mexican oregano (Lippia graveolens Kunth) incorporated into active coatings (ACs) spread on fresh pork meat as free (FEO), nanoemulsified (NEO), and microencapsulated (MEO) essential oil (EO), on its microbiological, physicochemical and sensory properties during 15 d at 4 ± 1 °C. Thymol and γ-terpinene were identified in the EO. In vitro effect of 2.85 mg EO/cm(2) was tested against Brochothrix thermosphacta, Micrococcus luteus, Lactobacillus plantarum, Pseudomonas fragi, and Salmonella Infantis...
June 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28482071/polar-origanum-vulgare-lamiaceae-extracts-with-antifungal-potential-against-sporothrix-brasiliensis
#9
Stefanie Bressan Waller, Jéssica Fernanda Hoffmann, Isabel Martins Madrid, Tony Picoli, Marlete Brum Cleff, Fabio Clasen Chaves, Régis A Zanette, João Roberto Braga de Mello, Renata Osório de Faria, Mário Carlos Araújo Meireles
Oregano (Origanum vulgare) has anti-Sporothrix spp. activity, including against strains that are resistant to antifungal drugs. As the studies are limited to the essential oil, the aim of this study was to evaluate the chemical, antioxidant and cytotoxic properties of polar oregano extracts and their anti-Sporothrix brasiliensis activity. Aerial plant parts were used in the preparation of 10 min (INF10) and 60 min (INF60) infusions, a decoction (DEC) and a hydroalcoholic extract (HAE). Six phenolic acids and four flavonoids were identified and quantified through liquid-chromatography (LC-MS)...
May 6, 2017: Medical Mycology: Official Publication of the International Society for Human and Animal Mycology
https://www.readbyqxmd.com/read/28475151/antimicrobial-optical-and-mechanical-properties-of-chitosan-starch-films-with-natural-extracts
#10
Jessica I Lozano-Navarro, Nancy P Díaz-Zavala, Carlos Velasco-Santos, Ana L Martínez-Hernández, Beatriz I Tijerina-Ramos, Margarita García-Hernández, José L Rivera-Armenta, Ulises Páramo-García, Adriana I Reyes-de la Torre
Natural extracts possess several kinds of antioxidants (anthocyanins, betalains, thymol, carvacrol, and resveratrol) that have also demonstrated antimicrobial properties. In order to study these properties, extracts from cranberry, blueberry, beetroot, pomegranate, oregano, pitaya, and resveratrol (from grapes) were obtained. Growth inhibition tests of mesophilic aerobes, coliforms, and fungi were conducted in films prepared from the extracts in accordance with Mexican Official Norms (NOM). Optical properties such as transparency and opacity, mechanical properties, and pH were also analyzed in these materials...
May 5, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28454927/antifungal-activity-of-essential-oils-extract-from-origanum%C3%A2-floribundum-munby-rosmarinus%C3%A2-officinalis-l-and-thymus%C3%A2-ciliatus-desf-against-candida%C3%A2-albicans-isolated-from-bovine-clinical-mastitis
#11
S Ksouri, S Djebir, A A Bentorki, A Gouri, Y Hadef, A Benakhla
OBJECTIVE: The aim of this study is to limit the antibiotic use in mastitis treatment and to find other alternatives. The antifungal activity of the essential oils from Origanum floribundum Munby., Rosmarinus officinalis L. and Thymus ciliatus Desf. is studied in the present work against a Candida albicans reference strain and ten C. albicans isolated strains from bovine clinical mastitis. MATERIALS AND METHODS: Essential oils were extracted by hydrodistillation technique using Clevenger apparatus...
April 25, 2017: Journal de Mycologie Médicale
https://www.readbyqxmd.com/read/28417912/electrospun-fiber-pads-of-cellulose-acetate-and-essential-oils-with-antimicrobial-activity
#12
Ioannis L Liakos, Alina Maria Holban, Riccardo Carzino, Simone Lauciello, Alexandru Mihai Grumezescu
The method of electrospinning was used to create nanofibers made of cellulose acetate (CA) and essential oils (EOs). CA polymer at 15% w/v was dissolved in acetone and then 1% or 5% v/v of EOs was added to the polymer solution. The utilized essential oils were rosemary and oregano oils. Then, the CA/EOs in acetone solution were electrospun, creating micro/nanofibers, approximately 700-1500 nm in diameter. Raman spectroscopy was used to detect the attachment of the EOs in the CA electrospun fibers (ESFs). Scanning electron microscopy was used to study the morphology, topography and dimensions of the ESFs...
April 12, 2017: Nanomaterials
https://www.readbyqxmd.com/read/28407236/processes-to-preserve-spice-and-herb-quality-and-sensory-integrity-during-pathogen-inactivation
#13
Susan E Duncan, Kayla Moberg, Kemia N Amin, Melissa Wright, Jordan J Newkirk, Monica A Ponder, Gary R Acuff, James S Dickson
Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole black peppercorns and cumin seeds: ethylene oxide (EtO) fumigation and vacuum assisted-steam (82.22 °C, 7.5 psia). Treated and untreated spices/herbs were compared (visual, odor) using sensory similarity testing protocols (α = 0...
May 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28406050/investigation-of-pyrrolizidine-alkaloids-including-their-respective-n-oxides-in-selected-food-products-available-in-hong-kong-by-liquid-chromatography-electrospray-ionisation-mass-spectrometry
#14
Stephen W C Chung, Aaron C H Lam
This study determined the levels of pyrrolizidine alkaloids (PAs), including their respective N-oxides, in foodstuffs available in Hong Kong by liquid chromatography-electrospray ionisation tandem mass spectrometry. A total of 234 samples (48 food items) were collected randomly from a local market and analysed. About 50% of samples were found to contain detectable amount of PAs. Amongst the 48 food items, PAs were not detected in 11 food items, including barley flour, beef, cattle liver, pork, pig liver, chicken meat, chicken liver, milk, non-fermented tea, Melissa tea and linden tea...
May 17, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28403565/inhibitory-effect-of-thymus-vulgaris-and-origanum-vulgare-essential-oils-on-virulence-factors-of-phytopathogenic-pseudomonas-syringae-strains
#15
M E Carezzano, J P Sotelo, E Primo, E B Reinoso, M F Paletti Rovey, M S Demo, W F Giordano, M de Las M Oliva
Pseudomonas syringae is a phytopathogenic bacterium that causes lesions in leaves during the colonisation process. The damage is associated with production of many virulence factors, such as biofilm and phytotoxins. The essential oils of Thymus vulgaris (thyme) and Origanum vulgare (oregano) have been demonstrated to inhibit P. syringae. The aim of this study was to investigate the effects of T. vulgaris and O. vulgare essential oils on production of virulence factors of phytopathogenic P. syringae strains, including anti-biofilm and anti-toxins activities...
April 12, 2017: Plant Biology
https://www.readbyqxmd.com/read/28399993/oregano-essential-oil-based-natural-antimicrobial-packaging-film-to-inactivate-salmonella-enterica-and-yeasts-molds-in-the-atmosphere-surrounding-cherry-tomatoes
#16
Sang-Jo Kwon, Yoonjee Chang, Jaejoon Han
This study investigated the effectiveness of a polyvinyl alcohol (PVA) film containing the natural antimicrobial oregano essential oil (OEO) as an active packaging application for decreasing the microbial growth. The film exerted an antimicrobial effect via the atmosphere surrounding the food rather than direct contact, thereby preserving the quality of cherry tomatoes. A packaging film containing microencapsulated OEO was developed. The loading content increased gradually (104.29-234.29 μg OEO/mg film) with the amount of OEO incorporated (1%, 2%, and 3%), where the PVA films containing 2% OEO had the highest loading efficiency (91...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28380343/changes-in-thermo-tolerance-and-survival-under-simulated-gastrointestinal-conditions-of-salmonella-enteritidis-pt4-and-salmonella-typhimurium-pt4-in-chicken-breast-meat-after-exposure-to-sequential-stresses
#17
Adma Nadja Ferreira de Melo, Geany Targino de Souza, Donald Schaffner, Tereza C Moreira de Oliveira, Janeeyre Ferreira Maciel, Evandro Leite de Souza, Marciane Magnani
This study assessed changes in thermo-tolerance and capability to survive to simulated gastrointestinal conditions of Salmonella Enteritidis PT4 and Salmonella Typhimurium PT4 inoculated in chicken breast meat following exposure to stresses (cold, acid and osmotic) commonly imposed during food processing. The effects of the stress imposed by exposure to oregano (Origanum vulgare L.) essential oil (OVEO) on thermo-tolerance were also assessed. After exposure to cold stress (5°C for 5h) in chicken breast meat the test strains were sequentially exposed to the different stressing substances (lactic acid, NaCl or OVEO) at sub-lethal amounts, which were defined considering previously determined minimum inhibitory concentrations, and finally to thermal treatment (55°C for 30min)...
March 29, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28278656/repellency-of-the-origanum-onites-l-essential-oil-and-constituents-to-the-lone-star-tick-and-yellow-fever-mosquito
#18
John F Carroll, Betul Demirci, Matthew Kramer, Ulrich R Bernier, Natasha M Agramonte, K Husnu Can Baser, Nurhayat Tabanca
The oregano, Origanum onites L., essential oil (EO) was tested in laboratory behavioural bioassays for repellent activity against Amblyomma americanum (L.) and Aedes aegypti (L.). The O. onites EO was characterised using GC-FID and GC-MS. Carvacrol (75.70%), linalool (9.0%), p-cymene (4.33%) and thymol (1.9%) were the most abundant compounds. At a concentration of 0.413 mg oil/cm(2) of filter paper, O. onites EO repelled 100% of the ticks tested and at 0.103 mg oil/cm(2) of filter paper, 66.7% of the ticks were repelled...
February 16, 2017: Natural Product Research
https://www.readbyqxmd.com/read/28272922/all-natural-and-clean-label-preservatives-and-antimicrobial-agents-used-during-poultry-processing-and-packaging
#19
REVIEW
Ar'quette Grant, Salina Parveen
The poultry industry is faced with compounding pressures of maintaining product safety and wholesomeness while keeping up with consumer trends of all-natural foods and label accuracy. Consumers are increasingly demanding that their foods be minimally processed and contain compounds that are easily read and recognized, i.e., products must be clean labeled. The purpose of this review is to briefly describe several natural antimicrobial agents that can be incorporated into poultry processing. These compounds and their essential oils were included in this mini-review because they are generally recognized as safe by the U...
April 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28224651/supplementing-oregano-essential-oil-to-boar-diet-with-strengthened-fish-oil-effects-on-semen-antioxidant-status-and-semen-quality-parameters
#20
Q Liu, R J Duan, Y F Zhou, H K Wei, J Peng, J L Li
Previous research has shown benefits of dietary fish oil supplementation on semen quality of boars. However, little is known about how antioxidant protects lipid peroxidation on spermatozoa from n-3 polyunsaturated fatty acid (PUFA) addition. This study evaluated the effect of oregano essential oil (OEO) supplementation on semen antioxidant status and semen quality in boars fed a diet enriched with fish oil. Thirty-four mature boars of proven fertility, received daily 2.5 kg basal diet top-dressed with 45 g soybean oil and 15 g fish oil to meet the n-3 PUFA requirement of spermatozoa, randomly allocated to one of four groups supplemented with 100 mg α-tocopheryl acetate kg(-1) (control), or 250 or 500 or 750 mg OEO kg(-1) for 16 weeks...
February 22, 2017: Andrologia
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