جستجوی مقالات مرتبط با کلیدواژه « garlic » در نشریات گروه « شیمی »

IBiodegradability and antimicrobial activity of food packaging materials are the most important parameters of modern food packaging industries. Therefore, the present study aimed to use a biodegradable film of polyvinyl alcohol and pinto bean starch-containing cinnamon, garlic, and ginger essential oils to increase the shelf life and reduce the microbial load of the jug cheese and compare with conventional packaging. For this purpose, jug cheese in the biodegradability film of polyvinyl alcohol/pinto bean starch (20/80%) respectively and dissolved in distilled water for 60 minutes at 90 °C was heated at 400 rpm stir. T10% glycerol was added to the filtered solutions on a magnetic stirrer (400 rpm) for 30 minutes at 37 °C to obtain a completely homogeneous solution. To make an antimicrobial biocomposite, three concentrations of each of the essential oils containing different concentrations (3.125, 6.25, and 12.5%) of cinnamon, garlic, and ginger The prepared films were poured into Teflon containers with a diameter of 15 cm and exposed to ambient temperature for 24 hours. The dried film layers were removed from the Teflon surface and stored in a zip kept at 25 °C until their microbial and sensory properties were evaluated during 60 days of storage at 4 ° C and compared with the control sample.  The results showed that the use of biodegradable film containing essential oil significantly reduced the microbial load in jug cheese samples. Total count of microorganisms, amount of Staphylococcus aureus, coliform, mold, and yeast in samples of jug cheese packed in a biodegradable film containing 6.25 and 12.5% cinnamon essential oil and 12.5% ginger essential oil after 60 days of storage was within the acceptable national standard. The highest general acceptance score among the acceptable samples of national standard belonged to the sample of jug cheese packed in a biodegradable film containing 6.25% of cinnamon essential oil. The use of biodegradable films based on pinto bean starch and polyvinyl alcohol along with cinnamon and ginger essential oils are solutions that can reduce the microbial load and increase the safety of food products during storage and prevent environmental damage.

Natural bioactive compounds, such as essential oils, with antimicrobial or antioxidant activity, have received considerable attention recently, especially with rising concerns on the safety of synthetic food preservatives. However, due to their low water solubility and structural stability, their incorporation into water-based food formulations are limited, as is the other lipophilic functional compounds. Moreover, in order to investigate the possible synergistic effects of the most combinations of the essential oils, the aim of this study was to prepare water-dispersible licorice-garlic-fennel essential oil nanoparticles using nanoemulsion systems through a low-energy self-emulsifying technique. The effects of essential oil proportions in the oil phase on nanoemulsion characteristics were also evaluated using a simplex-centroid mixture design, and various empirical models were developed to predict changes in the obtained nanoemulsion characteristics. Finally, multi-goal optimization was applied to obtain the most desired composite nanoemulsions with the least mean particle size, polydispersity index, turbidity, and the greatest antioxidant and bactericidal activity. Based on this optimization analysis, the most desired product was obtained using 39% licorice, 40% garlic, and 21% fennel essential oil as oil phase. The results also confirmed the synergistic effects of selected essential oils towards one another, which the nanoemulsions with two- and three- components oil phase exhibiting higher antibacterial and antioxidant activity than those with a single-component oil phase. The prepared nanoparticles had reasonable physical stability at 5 ± 1 °C during 40 days of storage.