جستجوی مقالات مرتبط با کلیدواژه « اسانس » در نشریات گروه « صنایع غذایی »

Nowadays, due to the harmful effects of chemical preservatives in food products and antibiotic resistance too, the efforts of researchers to use natural and safe antimicrobial compounds, including plant essential oils, have increased. In the present study, after collecting the Badrashboo plant from the fields around Urmia city and drying it, extracting the essential oil from the plant was carried out using a Clevenger device, and the antimicrobial effects of this essential oil against some Gram-positive and Gram-negative food-borne pathogenic bacteria were determined by methods Disk Diffusion Agar (DDA), Well Diffusion Agar (WDA), Minimum inhibitory concentration (MIC), Minimum bactericidal concentration (MBC) and interaction with four common broad-spectrum antibiotics including Vancomycin, Erythromycin, Chloramphenicol and Gentamicin were performed. The results of the DDA and WDA tests showed that the essential oil of Badreshbo had significant antimicrobial effects on all the tested bacteria in this study. The gram-positive bacteria were more sensitive than the gram-negative bacteria in front of this essential oil. The results of the MIC test of the essential oil for Salmonella typhimurium, Escherichia coli, Pseudomonas aeruginosa, Shigella dysentery, Staphylococcus aureus, Bacillus cereus, and Listeria monostogenes were 2.5, 1.25, 1.25, 0.625, 0.312, 1.25 and 1.25 mg/ml. The MBC of the mentioned strains were 5, 5, 2.5, 5, 2.5, 2.5, and 2.5 mg/mL, respectively. Also, the results of the study of the interaction effect of Badreshbo essential oil with the mentioned antibiotics indicate synergistic effects of the essential oil with all four antibiotics tested. Therefore, considering the significant antimicrobial effects observed for Badrashbo essential oil in this study, it can be used in the food and pharmaceutical industries.

German chamomile (Matricaria chamomilla L.) is a well-known medicinal plant that is distributed worldwide and is widely used in traditional medicine for the treatment of various diseases. In this study, the essential oil of M. chamomilla was extracted by water distillation method and its total phenol content, total flavonoid content, antioxidant activity, and antimicrobial effect were investigated. The total phenol content of the essential oil was 39.70 mg GAE/g and its total flavonoid content was 18.80 mg QE/g. The antioxidant activity of the essential oil was evaluated based on two methods of inhibiting free radicals DPPH and ABTS; the essential oil was able to inhibit free radicals DPPH (58.60 %) and ABTS (61.60 %). The antimicrobial effect of the essential oil against Bacillus cereus, Streptococcus pyogenes, Staphylococcus aureus, Shigella dysenteriae, Enterobacter aerogenes, and Salmonella typhimurium was investigated by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration. The findings of the antimicrobial activity of the essential oil by the disk diffusion agar and well diffusion agar, showed that S. pyogenes and E. aerogenes were the most sensitive and resistant microbial strains to M. chamomilla essential oil, respectively. The results of this study showed that the essential oil of M. chamomilla has shown strong antioxidant and antimicrobial activity, which can be a potential candidate for the preparation of antioxidant and antimicrobial drugs.

Nowadays, due to the favorable effects of natural antioxidants such as the essential oils of various plants and delaying or preventing the oxidation of food based on oil or fat, instead of synthetic antioxidants, it has received a lot of attention. In this study, the effect of using the essential oils of Ferulago contracta, Rosmarinus officinalis and Lavandula officinalis plants extracted by steam distillation (at three levels of 100, 300 and 500 ppm) on the thermal stability of camellia oil extracted by cold pressing method under accelerated conditions (maintenance of oil at 65°C for 14 days) was investigated in comparison with camellia oil containing synthetic antioxidant TBHQ. Data analysis was done by one-way analysis of variance (ANOVA) in SPSS25 software and comparing means using Duncan's multiple range test. The results showed that the type of essential oil, storage time and also their interaction had a significant effect (p<0.01) on the peroxide, anisidine and TOTOX value, so that with the increase in the storage time of the samples, the peroxide, anisidine and TOTOX value increased significantly (p<0.05) and with increasing the concentration of essential oils, it decreased significantly (p<0.05). After 14 days of storage in accelerated conditions, according to the results related to the total oxidation (TOTOX value), using the essential oil of Ferulago contracta and Rosmarinus officinalis (at the level of 500 ppm), the oxidation resistance of camellia oil compared to camellia oil samples containing the synthetic antioxidant TBHQ, it increased and the shelf life and use of camelina oil for frying became suitable.

The aim of this study was to determine the total phenol and flavonoid content and investigate the antioxidant and antimicrobial activity of Perovskia abrotanoides essential oil. The total phenol content was determined using the Folin Ciocalteu method, the total flavonoid content using the colorimetric aluminum chloride method, the antioxidant potential using the DPPH and ABTS free radical inhibition methods, and the antimicrobial activity using the disc diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods. The total phenol, total flavonoid, DPPH free radical inhibition, and ABTS free radical inhibition of the essential oil were found to be 24.26 mg of gallic acid per gram, 13.15 mg of quercetin per gram, 52.49%, and 56.79%, respectively. The antimicrobial results showed that the antimicrobial effect of the essential oil was higher against Gram-positive bacteria than Gram-negative types, and Staphylococcus aureus and Salmonella typhi were the most sensitive and resistant microbial strains against P. abrotanoides essential oil, respectively. The diameter of the growth inhibition zone in the disc diffusion agar and well diffusion agar tests, as well as the minimum inhibitory and bactericidal concentrations for S. aureus, were 16.50 mm, 17.30 mm, 2 mg/mL, and 128 mg/mL, respectively, and these values for S. typhi were 7.60 mm, 9.20 mm, 16 mg/mL, and 512 mg/mL, respectively. In general, P. abrotanoides essential oil can be used as a natural antioxidant and antimicrobial compound.

This study aimed to investigate the chemical composition, antioxidant properties, and antimicrobial activity of Tanacetum balsamita L. essential oil. The essential oil was extracted using the water distillation method, and then the total phenolic content (using the Folin-Ciocalteu method), total flavonoid content (using the aluminium chloride colorimetric method), antioxidant activity (using DPPH and ABTS free radical scavenging methods), and antimicrobial activity (using disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods) were evaluated. The total phenolic and flavonoid contents of the essential oil were found to be 29.50 mg gallic acid equivalent per gram and 14.90 mg quercetin equivalent per gram, respectively. The essential oil exhibited significant antioxidant activity, with the ability to scavenge 50.40% and 53.55% of free radicals DPPH and ABTS, respectively. According to the results of disc diffusion agar method, Bacillus subtilis and Salmonella typhi were the most sensitive and resistant bacterial strains, respectively, with zone of inhibition diameters of 16 mm and 10.50 mm. The zone of inhibition diameters for these bacteria in the well diffusion agar method were obtained as 16.30 mm and 10.80 mm, respectively. The minimum inhibitory concentration and minimum bactericidal concentration for B. subtilis were determined as 4 mg/mL and 32 mg/mL, respectively, and for S. typhi, they were 64 mg/mL and greater than 512 mg/mL, respectively. According to the results, T. balsamita essential oil can be used as a natural antioxidant and antimicrobial agent in food products.

Plant essential oils, known for their strong antimicrobial properties, are utilized as antioxidants and natural preservatives in the food industry. Essential oils from frankincense, garlic, and nigella are particularly suitable for use as antioxidants due to their beneficial properties. However, their effectiveness is often limited by their high volatility and poor solubility, which can impede their use, a chalenge common to many essential oils. To address these issues, recent advanements have focused on encapsulating essential oils in miroemulsion and nanoparticles to prevent evaporation and degradation.Microemulsions offer a promising solution by enhancing the chemical stability of essential oils, protecting them from air, light, moisture, high temperature, and other factors that could lead to rapid evaporation and degradation. Compared to nanoemulsion, microemulsions are more thermodynamically stable, featuring very small particles with low surface tension. They are stable for a long time, and formed spontaneously. One of the special properties of microemulsions is their particle size, which falls within the micrometer or nanometer range., both individually and in equal weight percent mixtures.

Thus, in this study, the frankincense, garlic, and nigella essentials oil , both alone and in equal weight percent mixtures were successfully placed in microemulsion systems through low energy spontaneity technique. By carring preliminary screening tests out, Garlic and Nigella essential oils were chosen and their synergistic properties with Frankincense essential oil were analyzed at a nano scale. For this purpose, different microemulsions with oily phases of pure essential oils of Frankincense, Garlic, and Nigella and their combination with equal combination percentages were prepared.

As part of this research, a microemulsion system was developed consisting of two oil phases including frankincense, garlic, and nigella essentials oil. During the study on the antibacterial effect of samples, the minimum concentration of growth inhibition against the Staphylococcus aureus method was determined. Microbial and turbidity results manifested that reduced particle size of essential oil in the nanoemulsion range can increase their antibacterial and antioxidant properties in case of using microemulsion systems. Also, Results also showed that a combination of these essential oils had a more microbial and antioxidant effects than one kind of essential oil (with equal amounts). It also became clear that all of the independent parameters studied have a significant effect on frankincense essential oil microemulsions. Due to inclusion in microemulsions, the antibacterial activity of the essential oil is also significantly increased. In analyzing the antibacterial effect of the samples employing the method of determining the minimum concentration of growth inhibition against Staphylococcus aureus, the synergistic effect of the essential oils has increased about 1.6 times or 160 percent and it is avery surprising achievement. The combination of essential oils had a higher inhibitory effect in comparison with the rest of the samples confirming the synergistic effect of the used essential oils

It is possible to create nanoparticles of frankincense, garlic, and nigella essential oil nanoparticles with the smallest particle sizes, good appearance, and high antioxidant and antibacterial properties through formulation and fixing processing parameters synthesized. These nanoparticles can be used in various food and beverage applications.

The quantity and quality of essential oil extracted from the plant is strongly influenced by the extraction conditions, so optimizing the extraction conditions can help us to achieve the most essential oil content with the best quality. Satureja sahendica Bornm. is an endemic medicinal plant of Iran, which is of great importance due to its high essential oil and thymol content. In this research, the effect of plant particle size (mesh size 12, 18 and 35) and the ratio of plant material to water (1:5, 1:10 and 1:15 w/v) on essential oil content and compositions of this plant were evaluated. The essential oils were extracted based on hydro-distillation method by Clevenger’s apparatus and then analyzed using GC/MS and GC/FID. The results indicated that the extracted essential oil decreased with the decrease in the plant particle size. The optimal ratio of plant material to water in order to obtain more essential oil was different depending on the plant particle size. The highest of essential oil content (2.15% v/w) was obtained from plant material with mesh size 12 in the ratio of 1:15 plant material to water. The number, type and amount of essential oil compounds were strongly affected by different treatments. The highest amount of thymol (81.79%) as the most important component of the Satureja sahendica essential oil was obtained from samples with mesh size 35 and a ratio of 1:10 plant material to water. Determining the most appropriate extraction conditions can be different depending on the purpose and desired chemical composition of the essential oil.

Fish, a significant component of human diet, is prone to early spoilage due to nutrient content. Supplying fresh fish, preventing spoilage and increasing shelf life have been considered in the food industry, and therefore, the use of edible films and coatings to increase the shelf life of fresh fish has been considered. Oliveria decumbens essential oil contains compounds such as thymol and carvacrol, which cause antimicrobial properties. To improve the antimicrobial and antioxidant properties and solve the problem of volatility and high consumption of essential oils, their nanoemulsions can be used. In this study, the effect of edible sodium caseinate coating containing emulsion and nanoemulsion of Oliveria decumbens essential oil on the growth of Pseudomonas aeruginosa and Listeria monocytogenes inoculated into rainbow salmon fillet during storage in the refrigerator was investigated.

The essential oil of Oliveria decumbens (Od-EO) was extracted according to standard methods using a Clevenger apparatus, and a concentration of 2% nanoemulsion of the essential oil was prepared. The antibacterial effect of essential oil and nanoemulsion of essential oil were evaluated by the microdilution method and the antioxidant property of essential oil by the free radical reduction method. To evaluate the antibacterial effects, first, 100 µL of the prepared bacterial suspension with a concentration of 105 CFU/mL was inoculated to the surface of samples and then treated. To create a coating on the fish fillet, the pieces were immersed for 2 minutes in different treatments including sterile physiological serum (control), pure sodium caseinate coating solution, caseinate coating solution containing essential oil and caseinate coating solution containing essential oil nanoemulsion. The samples were dried for 2 minutes at room temperature and under sterile conditions to form the desired edible coating . The samples were stored for 15 days in a refrigerator and were examined every 3 days.

Thymol (53.4%) was identified as the most important compound in the chemical composition of Oliveria decumbens essential oil. The MIC and MBC of of essential oil for Pseudomonas aeruginosa bacteria is 10 and 20 mg/ml, respectively, and against Listeria monocytogenes bacteria, 2.5 and 5 mg/ml, respectively. The MIC and MBC of essential oil nanoemulsion for Pseudomonas aeruginosa bacteria, it was 2.5 and 10 mg/ml, respectively, and for Listeria monocytogenes bacteria, it was 1.25 and 2.5 mg/ml, respectively. The antioxidant activity of Oliveria decumbens essential oil and nanoemulsion was 1456.95 and 757.29 µg/µl, respectively. Treatment with sodium caseinate containing essential oil or sodium caseinate containing nanoemulsion of Oliveria decumbens essential oil could significantly reduce the amount of Listeria monocytogenes and Pseudomonas aeruginosa inoculated in fish fillet during 15 days of storage in refrigerator temperature (P <0.05).

Results of this study have shown that coating of sodium caseinate containing nanoemulsion of Oliveria decumbens essential oil is effectively capable of inhibiting the growth of Listeria monocytogenes and Pseudomonas aeruginosa in rainbow trout fillets at cold temperatures. Furthermore, the nanoemultion can be used in food industries.

Lavender essential oil has herbal uses in cosmetic, food and pharmaceutical industries. In this research, for the first time, the encapsulation of lavender essential oil by gelatin biopolymer was done by electrospinning method. At first, the chemical compounds of lavender essential oil were identified with the help of gas chromatography associated with a mass spectrometer (GC-MS) and then 0, 2.5, 0.5 and 0.10% v/v were added to the electrospinning solution. The prepared nanofibers have been evaluated using scanning electron imaging (SEM), thickness determination (Image J), X-ray diffraction, mechanical properties, and essential oil loading efficiency. Also, the antibacterial activity of nanofibers against Staphylococcus aureus, Bacillus cereus, Escherichia coli and Salmonella typhimurium were investigated by disk diffusion method. The most important components of lavender essential oil were linalool (35.21%) and linalyl acetate (26.47%). All nanofibers had a uniform and continuous shape. By increasing the concentration of essential oil in the electrospinning solution, the values of thickness (431.5 - 705.3 nm) and essential oil content (4.7-14.6%) increased. Lavender essential oil had no effect on crystallinity of nanofibers, but caused a significant decrease in Young's modulus and stiffness. The nanofiber sample containing 10% lavender essential oil recorded the highest hardness, Young's modulus and elasticity. Evaluation of antibacterial activities showed that nanofiber samples containing essential oils had appropriate antibacterial activities against all target bacteria. The effectiveness of gelatin nanofiber + lavender essential oil (10%) against S. aureus and B. cereus. According to the results of the research, it is possible to use gelatin nanofibers containing lavender essential oil for active food packaging. Expressing the definitive result requires conducting clinical and a real environment tests.

 It is believed that edible oils and fats with high levels of unsaturated fatty acids are susceptible to oxidation. Soybean oil as one of the four important edible oils has high content of polyunsaturated fatty acids and so prone to oxidation. Generally, lipid oxidation leads to deterioration of nutritional quality and organoleptic properties of edible oils and fats as well as accelerate the development or progression of cancer, mutagenesis, carcinogenesis, aging and cardiovascular diseases through the formation of free radicals. Therefore, edible oils and fats fortification with antioxidant compounds in order to protect them against oxidation is essential. In recent years, numerous studies were carried out on exploration of natural and safe antioxidant compounds due to the consumers concerns about potential health risk of synthetic antioxidants, such as butylatedhydroxyanisole (BHA), butylatedhydroxytolene (BHT), tert-butylhydroquinone (TBHQ) and propylgallate (PG). In this regard, TBHQ as the most powerful synthetic antioxidant is prohibited as food additive in Japan, Canada and Europe. Ferulago angulata Boiss which called chavir or chavil belongs to the family of Apiacea consisting of 35–40 species that 8 species grow in Iran. It was reported that Ferulago species are used in folk medicine for their tonic, digestive, sedative, aphrodisiac properties from ancient times. Therefore, in the current study, the oxidation development of soybean oil enriched with F. angulata essential oil (EO) during accelerated storage was investigated.

 EO from freeze dried aerial parts of F. angulata was extracted through hydrodistillation using Clevenger type apparatus. Gas chromatography-mass spectrometry (GC-MS) was used to identify main components of the EO. Total phenolic and flavonoid content of the EO were assessed using Folin–Ciocalteu and aluminium chloride colorimetry methods, respectively. Antioxidant activity of EO was measured through 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) and reducing power (RP) tests. Then, the EO of F. angulata at three concentrations, i.e. 200 ppm (SO-200), 400 ppm (SO-400), and SO-Mixture (100 ppm TBHQ + 100 ppm EO) were added to soybean oil. The synthetic antioxidant of TBHQ at the concentration of 200 ppm was added as control. The effect of EO from freeze dried aerial parts of F. angulata on oxidative stability of soybean oil stored under accelerated conditions at 65 ºC for 24 days was evaluated through acidity, peroxide (PV), p-anisidine (p-An) and TOTOX values.

 Extraction yield, total phenolic and flavonoid contents of EO of F. angulata were 2.5% v/w, 188 mg GAE/g and 70.90 mg QE/g respectively. Furthermore, DPPH free radical scavenging activity and RP were 55.45-13.21% and 3.61-2.72 in the concentration range of 1.6-4.6 mg/ml of EO, respectively. Based on GC-MS analysis, the EO contains 41 natural compounds, representing 96.97% of the total EO. F. angulata EO could effectively reduce the acidity, PV and p-An values. For control sample, the maximum values of acidity, PV peroxide, p-An and TOTOX were 1.52 mg KOH/g, 10.60 meq O2/kg, 12.48 and 33.68 respectively after 24 days under accelerated conditions. While these values were 0.085 mg KOH/g, 4.5 meq O2/kg, 9.16 and 18.16 respectively for the soybean oil containing the lowest concentration of EO of F. angulata.

 The results confirmed the instability of soybean oil during storage as well as the ability of EO from F. angulata for soybean oil protection against oxidation. As a result, EO from aerial parts of F. angulata could be suggested as a natural and effective antioxidant to be used instead of TBHQ as a synthetic antioxidant for soybean oil stabilization.

To minimize the use of antibiotics, additives, and chemical preservatives , it is possible to incorporate natural antimicrobial substances into packaging. Recent studies focusing on developing and evaluating edible films have highlighted the effectiveness of essential oils like clove, cinnamon, ginger, and basil in protecting against microbial growth, preventing food spoilage (both chemical and microbial), and reducing food waste. Films containing gelatin display impressive mechanical strength, making them suitable for edible film production due to their ability to form a gel-like structure, which is attributed to the presence of certain amino acids like proline and hydroxyproline. Taking into account the plentiful availability and affordability of thyme, oregano, and sage essential oils in our country, as well as the low cost of gelatin, this particular composition of film has yet to be extensively researched and could serve as a model for widespread implementation in the food industry.

In this study, we investigated the impact of various concentrations of thyme, oregano, and sage essential oils on thr properties of the resulting gelatin-based films. The study examined different concentrations of essential oil ranging from minimum 0% to highest 4% as the independent variable. The dependent variables included a range of physicochemical tests such as solubility, water permeability, thickness, opacity, and color parameters, as well as mechanical tests including elongation to breaking point, tensile strength, and Young's model. The study utilized a mixed experimental design known as simplex lattice and employed Design Expert13 software for experimental design, analysis of variance, diagram creation, and examining the interactions between variables.

In this research, the highest tensile strength (12 MPa), elongation at break point (26%) and Young's modulus (80 MPa) were found in high concentrations of oregano essential oil (4%). Among the treatments, the lowest solubility was in the high concentration of oregano essential oil in the mixture (4% area) and the lowest vapor permeability was in the area of low concentration of oregano essential oil in the mixture. The difference in the amount of turbidity of the resulting films was not significant, although it was the highest in the lowest concentration of oregano essential oil. The highest amount of thickness was obtained in the concentration of oregano essential oil in the region of 4%, which was statistically significant. By increasing the concentration of essential oil thyme in the mixture, the hue angle, whiteness index and saturation decrease, and its highest amount is in the area of 4% oregano and sage. The changes of a* and b* parameters have a trend similar to color indicators, but in relation to L*, the concentration of essential oils has no effect on the changes of this parameter.

The results of this research showed that adding a high concentration of oregano essential oil to the gelatin film compared to thyme and sage essential oils produced films with sufficient strength that have the highest efficiency and desirable characteristics compared to thyme and sage essential oils. It has a flower and can be used as a suitable coating for food protection by delaying the oxidation of lipids, mechanical properties and favorable color changes.

Antimicrobial edible coatings containing plant essential oils have various advantages and are currently being used to design biodegradable packaging. In this study, cinnamon essential oil was added at concentrations of 0, 0.3, 0.6 and 0.9% to the Shahri Balangu seed mucilage solution to produce a bioactive edible coating. Strawberry samples were coated with the edible coating and their physicochemical, microbial, and sensory changes were evaluated during a 10-day storage period at 4 °C. Compared to the control sample, the use of edible coating based on Shahri Balangu seed mucilage containing 0.9% of cinnamon essential oil, significantly inhibited the changes in pH, acidity, soluble solids (13.69% vs. 43.5% increase), microbial count (3.22 vs. 3.98 log CFU/g increase), hardness (6.74% vs. 33.05%), and sensory properties (color, odor, texture, and overall acceptance) of strawberry fruit during storage. Therefore, the edible coating based on Shahri Balangu seed mucilage containing cinnamon essential oil can be used as an active packaging to improve the quality and safety characteristics of various food products.

The Oils and fats are considered as one of the most valuable nutrients, rich sources of energy and important precursors in the body's metabolic processes. These compounds play an important role in providing essential fatty acids and fat-soluble nutrients needed by the body. In addition to biological and nutritional role, lipids are important in food processing, determining the quality and organoleptic properties of food products. Edible oils containing high levels of unsaturated fatty acids (especially polyunsaturated fatty acids) are highly susceptible to oxidation. Oxidation of the oil leads to a loss in its organoleptic properties, nutritional value and shelf life, as well as a negative effect on the health of consumers due to the production of undesirable compounds in the oil. Adding antioxidant compounds to refined oils and fats is a common method used by manufacturers to protect these compounds from adverse changes during the storage and processing of food and to extend the shelf life of foods containing lipid compounds. Taking to account the side effects of the synthetic antioxidants, many efforts have been made to identify and extract the antioxidant compounds from plant sources to be used in food and pharmacy as an alternative for synthetic types. Mentha pulegium (L.) plant needs to be further studied in terms of antioxidant activity and phenolic and flavonoid compounds. It is an aromatic plant that grows in many countries and has been considered by various industries, such as food and medicine. This plant is a rich source of natural antioxidants, such as pulegone and other volatile compounds. The aim of this study was to investigate the antioxidant properties of Mentha pulegium (L.) essential oil in Linseed oil in order to select a suitable alternative to synthetic antioxidants such as TBHQ.

In this study, Mentha pulegium (L.) essential oil was extracted by Clevenger (water vapor distillation). Chemical analysis of essential oil by gas chromatography equipped with spectrometer showed approximately 16 different compounds in the essential oil of this plant. Based on the findings obtained from chemical analysis of essential oil, polygon is the most important constituent of essential oil of peppermint plant, which accounts for 51.4%. The obtained essential oil was used in four levels of concentration (0.05%, 0.1%, 0.2% and 0.3%) (w/ w) to observe its effect on delaying oxidation process in Linseed oil. Its oxidant properties were compared with the effect of synthetic antioxidant TBHQ at the concentration level of 0.02% by calculating the determination of acid number and peroxide number during time intervals (zero-7-14-21-28) days. 28) days.

The results indicate that the highest peroxide value of 8.17 (meq/Kg) was related to the control sample on the 28th day and the lowest peroxide value of 3.83 (meq/Kg) was related to the treatment containing TBHQ on the seventh day. Also, the highest acidity value of 2.62 was related to the control sample on the 28th day and the lowest acidity value of 1.88 was related to the TBHQ treatment on the first day. In all treatments of Linseed oil containing Mentha pulegium (L.) essential oil, the resistance time against oxidation was increased with increasing the concentration of essential oil. This indicates that with increasing the concentration of essential oil, the effect of antioxidant compounds in the essential oil in increasing the stability time of flaxseed oil has been increased.In different treatments of Linseed oil on all days, samples containing Mentha pulegium (L.) essential oil with a concentration of 0.3 had the lowest number of peroxide and after those treatments containing 0.2 and 0.1, respectively, showed less resistance to oxidation. The treatment containing TBHQ was less resistant to the oxidation process than these three treatments. Among the treatments, the highest number of peroxides in all days was related to the control sample, which is due to the lack of antioxidants and thus the increase of free radicals in this treatment. The above findings can be inferred from changes in acid number during the experiments.

Since Mentha pulegium (L.) essential oil has unique properties, several applications can be attributed to it; So that this natural effective substance can be a suitable alternative to artificial preservatives due to its role of inhibiting the growth of microorganisms and increasing the shelf life of food products. Also, the essential oils of this plant are considered as powerful antioxidants due to their phenolic compounds, so they can be considered as a suitable alternative to synthetic antioxidants whose adverse effects on humans have been proven. On the other hand, the constituents of this essential oil, which are mainly monoterpenes, have a pleasant aroma, and this aromatic plant can be used in various industries to create the desired natural aroma. According to the results obtained from both acid number and peroxide number tests, Mentha pulegium (L.) oil in high concentrations showed a comparable antioxidant effect with the treatment containing TBHQ and can be considered as a suitable alternative to synthetic antioxidants. Keywords: Essential oil, Antioxidant properties, Mentha pulegium (L.), Linseed oil, TBHQ

Dudiam melon has a high nutritional value. The bioactive compounds found in the essential oil and extract of this fruit can be used to control the growth of pathogenic bacteria of food origin or spoilage bacteria. In this study, the essential oil of Cucumis melo var. dudaim fruit was extracted by steam distillation method. Methanolic, n-hexane, chloroform, ethyl acetate extracts were also produced by maceration method. The essential oil compounds of this fruit were identified by gas chromatograph (GC) and gas chromatograph connected to mass spectrometer (GC-MS) devices, and the percentage of its compounds was measured. In order to determine the minimum inhibitory concentration of the obtained essential oil and extracts on Escherichia coli, Streptococcus pneumonia, Staphylococcus aureus and Pseudomonas aeruginosa, the Disk Diffusion method was used. The results showed in fruit essential oil, Dehydro Aromadendrene, (Z)-Calamenene and (Z)-Nerolidol are the major compounds, respectively, and the results obtained from the microbial tests showed that the studied bacteria have a significant difference in level of 5% in terms of diameter of non-growth halo. The lowest non-growth diameter halo was related to Escherichia coli bacteria and the highest non-growth diameter halo was related to Pseudomonas aeruginosa bacteria. The minimum inhibitory concentration was for Pseudomonas aeruginosa bacteria. Overall, the fruit essential oil showed more antimicrobial activity against the bacteria than its extracts. These herbal compounds can be used as substitutes for chemical preservatives in foods.

These days, consumers' concerns about the toxic and carcinogenic effects of artificial additives and their desire for healthy foods encourage manufacturers to use natural, healthy additives and produce functional foods. In fact, the most common way to develop functional foods is to enrich food products with bioactive compounds during production. Many bioactive compounds contain antioxidant, antimicrobial, flavoring, coloring, nourishing and therapeutic properties that are widely used in the food industry. Bioactive compounds have many health benefits, but their many disadvantages, including high organoleptic effect due to the bitterness and spicy taste of some compounds, low solubility, stability and bioavailability, limit their use in food and on the other hand Many of these compounds are sensitive to heat and are lost during food processing. Therefore, to overcome these challenges and improve the performance and high bioavailability of natural bioactive compounds, researchers have proposed their encapsulation as a suitable solution that this can be classified to micro-encapsulation and nano-encapsulation based on nanoparticles size. Although the current use of nanoemulsions in food products is relatively limited, these colloidal systems have significant potential for application in several fields. Nanoemulsions have long been popular because of their widespread use in drugs, pesticides, cosmetics, food, dyes, and environmental applications. Applications of nanoemulsion systems in the food industry can be attributed to their role in the formulation of foods and beverages with beneficial compounds encapsulated such as coenzyme Q1, lycopene, lutein, beta-carotene, omega-3 fatty acids, vitamins A , D3, E, phytosterols and isoflavones. Nanoemulsion-based carrier systems must be compatible with the food matrix and have minimal impact on the organoleptic properties of the food, such as taste, appearance, and texture. In general, the encapsulation may promote the protection and sustainable delivery of active compounds in food formulations, improve the stability of these compounds during processing and storage, and may also help control and maintain the release of natural compounds in food matrices, therefore, provides their effect for a longer period of time. In the food industry, nanoemulsions have been studied for the encapsulation, stabilization, and delivery of compounds such as flavorings, omega-3 fatty acids, vitamins, preservatives, and nutrients. Therefore, this study summarizes the recent advances in the use of nanoemulsions of bioactive compounds as a natural additive in various food products, including oil-based products, dairy products, meat products and juices. According to the results, the application of natural bioactive compounds in the form of nanoemulsions in the formulation of these food products has led to the improvement of antioxidant and antimicrobial activity, bioavailability and sensory and nutritional properties of fortified foods.

In recent years, the using of natural materials, along with the using of new technologies, which, in addition to increasing the shelf life, maintain the quality properties and nutritional value of the products, it has become doubly important. The results showed that increasing the duration of storage caused a decreasing in moisture, pH, anthocyanin, phenol, colorimetry and increased weight loss and acidity, the most effect was observed in 21 days of storage. The using of edible coating containing nanochitosan/pectin and S. officinalis decreased weight loss and antioxidant activity and increased anthocyanin, phenol and colorimetry. In 7 days after storage, the least weight loss was 2.3% and in 14 and 21 days after storage, the least weight loss was 4.25 and 5.86% in the treatment of 70 mg/lit pectin with 30 mg/lit of nano chitosan. According to the obtained results, the using of edible coating containing nanochitosan/pectin and S. officinalis especially the treatment of 70 mg/lit of pectin with 30 mg/lit of nano-chitosan, had the most effect in increasing the shelf life of black grapes.

The aim of this study was to extract Salvia mirzayanii essential oil, and determine its chemical properties and antifungal activity against fungi causing post-harvest rot in apple fruit (Penicillium expansum, Botrytis cinerea, and Alternaria alternata). Total phenol content (by Folin Ciocalteu method), total flavonoid content (by aluminum chloride colorimetric method), antioxidant activity (based on DPPH and ABTS free radical scavenging methods), and antifungal activity (based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of the essential oil were determined. The essential oil contained 43.40 mg GAE/g total phenol and 17.19 mg QE/g total flavonoids. In addition, S. mirzayanii essential oil significantly inhibited DPPH (62.70 μg/ml) and ABTS (78.80 μg/ml) free radicals. According to the results of antifungal tests, Botrytis cinerea and Penicillium expansum were the most sensitive and resistant fungal strains to the essential oil, respectively. In general, S. mirzayanii essential oil can be used to control the oxidation reactions and fungal spoilage in food products.

Economic losses can occur due to the growth of fungi on foods that lead to food spoilage and plant diseases. Fruits and vegetables are often exposed to microbial activity, caused by pathogenic fungi, during post-harvest storage. Diseases of food origin are a growing public health problem. Thus, food safety has become a major public concern as microbial contamination increases the risk of foodborne illnesses and shortens the shelf life of foods. Infection with fungi such as Aspergillus, Rhizopus, and Penicillium species is considered as the primary cause of rapid spoilage of fresh produce, which reduces their quality and shelf life. Synthetic fungicides have been applied to solve this problem for many years. Nonetheless, the adverse effects of synthetic chemicals on human health and the emergence of fungicide-resistant strains have motivated the scientists and food industries to find out safe preservatives to control postharvest rot/diseases. On this point, natural antimicrobial agents such as plant extracts and essential oils are gaining more and more interest. In this study, we used Levisticum officinale Koch essential oil, which its antimicrobial and antioxidant activity has been reported in literatures. 

L. officinale Koch essential oil was obtained by hydrodistillation method and its total phenol content, total flavonoids, antioxidant activity (based on DPPH and ABTS free radical scavenging and β-carotene bleaching tests) and its antifungal effect against fungi causing apple and orange rotting (Alternaria alternata, Penicillium expansum, Penicillium digitatum, Penicillium italicum, and Botrytis cinerea) were examined according to antimicrobial tests of disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration. 

L. officinale Koch essential oil contained 61.27 ± 0.34 mg GAE/g and 20.14 ± 0.21 mg QE/g total phenol and flavonoids, respectively. Its antioxidant activity, based on DPPH free radical scavenging, ABTS free radical scavenging, and β-carotene bleaching inhibition were 69.72 ± 0.65%, 78.54 ± 0.3% and 57.50 ± 0.41%, respectively. L. officinale Koch essential oil was effective against all fungal species and the highest susceptibility was observed for Penicillium expansum. According to the results, L. officinale Koch essential oil can be used as a natural antifungal agent to prevent post-harvest diseases of fruits and vegetables.

In recent years, the attention of researchers to common diseases between humans and animals (zoonosis), control of diseases and food poisoning of animal origin has been very high. Due to the importance of meat in the transmission of pathogenic bacteria such as Salmonella, in this study, the control and reduction of microbial load of this dangerous bacterium was studied using Ziziphora clinopodioides essential oil (ZEO) in vitro. First, the Ziziphora clinopodioides plant was prepared and its essential oil was extracted using an industrial clevenger apparatus. Essential oil compositions were obtained by chemical analysis using GC/MS. The results of the chemical analysis showed that Pulegone is the most abundant compound in ZEO. Antibacterial effects of ZEO on Salmonella typhimurium and Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined by tube dilution method. Experimental results show that ZEO has an antimicrobial effect on Salmonella typhimurium and can be added to food as a natural preservative. The Minimum Inhibitory Concentration (MIC) of ZEO for Salmonella typhimurium was 125 µL/L and the Minimum Bactericidal Concentration (MBC) of ZEO for Salmonella typhimurium was 250 µL/L.

Food safety and shelf life are the most important concerns of the food industry. Using biodegradable materials as a new method in the packaging industry and combining it with technologies such as nanotechnology and the use of natural herbal materials with antimicrobial properties can improve these terms. The present study was carried out to evaluate the antimicrobial properties of gelatin-Nano cellulose films containing different concentrations of Polylophium involucratum essential oil (PIE) (0, 0.3, 0.6, and 0.9% v/v), Ziziphora clinopodioides essential oil (ZME) (0, 0.3, 0.6, and 0.9% v/v), and tragacanth gum (0 and 1% w/v). The antimicrobial activity of films was evaluated by the disk diffusion method. Antimicrobial results of films revealed that pure gelatin or gelatin/tragacanth films or gelatin/tragacanth films containing 0.3%v/v of ZME did not show any inhibitory effects on tested microorganisms. The maximum inhibition zone was observed for gelatin films containing a combination of 0.9% of both essential oils that created a 22.22 mm inhibition zone for listeria monocytogenes. In this study, the inhibition zone was increased with an increasing concentration of EO, but this was not significant for all concentrations of the four tested microorganisms. According to the findings of this study, gelatin-nanocelulose film containing the ZME, PIE, and Tragacanth can be used in food because of its desired antimicrobial properties.