جستجوی مقالات مرتبط با کلیدواژه « Dill Essential Oil » در نشریات گروه « پزشکی »

application of essential oils of plants in the food industry is expanding due to its antimicrobial, antioxidant and flavoring properties. In recent years, researchers considered different essential oils due to increasing their antimicrobial activity. The purpose of the present study is to investigate lactic acid and sodium chloride on the antimicrobial activity of cumin and dill essential oils.

In this research, the constituent compounds of cumin and dill essential oils, as well as their antibacterial agents, were studied separately under different concentrations of sodium chloride and lactic acid (0.5, 1, 2 and 4%) on Escherichia coli O157 and Staphylococcus aureus bacteria. were studied. Analyzing the Compositions were performed by GC/MS method, and antimicrobial analysis tests were performed by disk diffusion.

our results showed that essential oils of cumin and dill were antibacterial and more effective on Staphylococcus aureus (MIC: 5 mg/ml) than Escherichia coli O157 (MIC: 10 mg/ml). Also, antibacterial properties of dill and cumin essential oils were significantly increased with high concentrations of sodium chloride, especially in amounts equal to or greater than 1%.

The essential oils have antimicrobial properties and it exceed dramatically in the percent of ≥1 of sodium chloride and 0.5 percent of lactic acid.

Yoghurt Drink is an Iranian dairy drink with nutritional benefits. However dueto the presence of sodium chloride salt, it restricts the its use in people with hypertension. Onthe other hand, the antifungal and antibacterial effects and desirable aroma of dill essential oilhave been confirmed. Therefore, in order to help patients with blood pressure and to takeadvantage of the health benefits of Yoghurt Drink, a low-salt Yoghurt Drink product with thereplacement of potassium chloride instead of sodium chloride and the use of dill essential oilis produced to improve the taste and increase the shelf life of the Yoghurt Drink. Salts were substituted in Yoghurt Drink formulations withconcentrations of 0 (control), 25, 50, 75 and 100% by potassium chloride alone and with 0.3%of dill essential oil. Therefore, 10 treatments were designed according to completelyrandomized design. Physicochemical tests including acidity, pH, sedimentation, dry matterand sediment, mold and coliform, and sensory evaluation (taste, salinity, oral sensation, totalacceptance) were camied out in triplicate orden on the first and sixty days of maintenance. The results of the tests were analyzed according to Duncan's one-way ANOVA testat 95% confidence level. The results of physicochemical and microbial properties showed thatreplacement of sodium salt with potassium chloride had no significant effect on acidity, pH,sedimentation, dry matter (p<0.05). According to the results, by increasing the concentrationof potassium salt in respect of sodium salt at concentrations higher than 50% in the presenceof 0.3% of the essential oil, the organoleptic properties of the product significantly decreased(p<0.05). The results of this study proved the possibility of replacing sodium salts withpotassium salts up to 50% in the presence of 0.3% of essential oils, without undesirableeffects on the physico-chemical, microbial and organoleptic properties of the product.

Shrimp among the sea food has the highest commercial demand universally. Due to biochemical, microbiological and physical spoilage after receiving from sea, it has a short shelf life. The object of this research is to improve the shelf life of shrimp caught from the sea. Active edible Carboxy Methyl Cellulose (CMC)-based coating containing Zinc Oxide nanoparticles (0.03%) and dill essential oil with 0, 1, 2, 3 and 4% levels as biopreservative were prepared to extend the shelf life of shrimp during 12 days of storage at 4 ºC. Using active edible CMC-based coating led to the reduction of pH changes in shrimp coated samples during storage time, therefore coating containing ZnO nanoparticles and 4% dill essential oil were most effective in increasing storage time significantly (p<0.05) and increased TVB-N content until the end of the 12 days but using ZnO nanoparticles and increasing the concentration of dill essential oil from 0 up to 4% resulted in a significant (p<0.05) decrease in TVB-N content. Although incorporation of the dill essential oil compared to control significantly (p<0.05) decreased the L* and increased the b values during storage time and the treated samples with a higher levels of the essential oil had less color changes. However, extending the storage time significantly (p<0.05) increases the b and reduces the L* values of shrimp samples. Increasing the storage time caused a significant decrease (p<0.05) in hardness of the shrimp samples but the use of nanoparticles and the essential oil reduces the process of softening. Total aerobic bacteria, E.coli and coagulase-positive Staphylococcus aureus counts showed that number of microorganisms was dependent on the presence of nanoparticles and the essential oil dosage used for treatment as well as storage time. Using high levels of the essential oil led to an increase (p<0.05) in sensory parameter scores significantly, therefore the treatment containing 3% dill essential oil had the highest acceptability score. The use of 3% dill essential oil as biopreservative along with ZnO nanoparticles in the structure of active edible CMC-based coating is recommended for the preservation of shrimp at 4 ºC.