Academic literature on the topic 'Oregano essential oil (OEO)'
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Journal articles on the topic "Oregano essential oil (OEO)"
Cattelan, Marília Gonçalves, Maurício Bonatto Machado de Castilhos, Débora Cristina Moraes Niz da Silva, Ana Carolina Conti-Silva, and Fernando Leite Hoffmann. "Oregano essential oil: effect on sensory acceptability." Nutrition & Food Science 45, no. 4 (July 13, 2015): 574–82. http://dx.doi.org/10.1108/nfs-02-2015-0014.
Full textV S, Gayathri, Shreya Johari, Pushpalatha C, and Deveswaran R. "Anti-Inflammatory Potential of Intracanal Medicament Containing Oregano Essential Oil." ECS Transactions 107, no. 1 (April 24, 2022): 17651–58. http://dx.doi.org/10.1149/10701.17651ecst.
Full textLeite, Silvana Mari Belloli, Esther Morais da Silva Assunção, Anandra Vitória das Neves Gurgel Alves, Edymeiko de Souza Maciel, Laura Adriane de Moraes Pinto, Isabelle Naemi Kaneko, Ana Guerrero, et al. "Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes." PLOS ONE 17, no. 8 (August 10, 2022): e0272852. http://dx.doi.org/10.1371/journal.pone.0272852.
Full textLizzeth Pedraza Galván, Karina, Lucas Guimarães Cardoso, Janaina De Carvalho Alves, Madian Johel Galo Salgado, Pedro Paulo Lordelo Guimarães Tavares, Renata Quartieri Nascimento, Jania Betania Alves da Silva, and Janice Izabel Druzian. "Development of Active Biodegradable Films: Starch Films Incorporated with Starch Nanoparticles and Oregano Essential Oil." JOURNAL OF BIOENGINEERING AND TECHNOLOGY APPLIED TO HEALTH 2, no. 3 (January 31, 2020): 92–98. http://dx.doi.org/10.34178/jbth.v2i3.77.
Full textKRAŚNIEWSKA, KAROLINA, MAŁGORZATA GNIEWOSZ, OLGA KOSAKOWSKA, and ANETA CIS. "Preservation of Brussels Sprouts by Pullulan Coating Containing Oregano Essential Oil." Journal of Food Protection 79, no. 3 (March 1, 2016): 493–500. http://dx.doi.org/10.4315/0362-028x.jfp-15-234.
Full textLuo, Kunyao, Pengyu Zhao, Yifei He, Shengnan Kang, Chenyu Shen, Shuo Wang, Meixian Guo, Lehui Wang, and Chao Shi. "Antibacterial Effect of Oregano Essential Oil against Vibrio vulnificus and Its Mechanism." Foods 11, no. 3 (January 30, 2022): 403. http://dx.doi.org/10.3390/foods11030403.
Full textGarcia-Galicia, Ivan A., Jose A. Arras-Acosta, Mariana Huerta-Jimenez, Ana L. Rentería-Monterrubio, Jose L. Loya-Olguin, Luis M. Carrillo-Lopez, Juan M. Tirado-Gallegos, and Alma D. Alarcon-Rojo. "Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality." Antibiotics 9, no. 5 (May 12, 2020): 248. http://dx.doi.org/10.3390/antibiotics9050248.
Full textSouza, Juliana Reghine, Kely Silveira Bonfim, Marcos Vinicius Lorevice, Daniel Souza Correa, Luiz Henrique Capparelli Mattoso, and Márcia Regina de Moura. "Antibacterial Properties of Oregano Essential Oil Encapsulated in Poly(ε-Caprolactone) Nanoparticles." Advanced Science, Engineering and Medicine 12, no. 7 (July 1, 2020): 864–69. http://dx.doi.org/10.1166/asem.2020.2626.
Full textMa, Yuan, Ping Liu, Kunyue Ye, Yezheng He, Siqi Chen, Anqi Yuan, Fang Chen, and Wanli Yang. "Preparation, Characterization, In Vitro Release, and Antibacterial Activity of Oregano Essential Oil Chitosan Nanoparticles." Foods 11, no. 23 (November 22, 2022): 3756. http://dx.doi.org/10.3390/foods11233756.
Full textGuo, Xiaoqi, Yuanpeng Hao, Wenying Zhang, Fei Xia, Hongtong Bai, Hui Li, and Lei Shi. "Comparison of Origanum Essential Oil Chemical Compounds and Their Antibacterial Activity against Cronobacter sakazakii." Molecules 27, no. 19 (October 8, 2022): 6702. http://dx.doi.org/10.3390/molecules27196702.
Full textDissertations / Theses on the topic "Oregano essential oil (OEO)"
Hernandez, Hernandez Helga Johana. "The Effect of Oregano Essential Oil on Microbial Load, Drying Kinetics and Sensory Atributes of Dried Meat." Doctoral thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-259727.
Full textLourenço, Ana Sofia Casanova. "Fucopol as encapsulating matrix of bioactive compounds." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/8514.
Full textFucoPol is an exopolysaccharide produced by the Enterobacter A47, using glycerol byproduct from the biodiesel industry as carbon source. In this work, the potential of this biopolymer to produce microparticles and to encapsulate bioactive compounds by spray drying was studied. The particles were characterized in terms of morphology (Scanning Electron Microscopy), crystallinity (X-Ray Diffraction), chemical characteristics (Fourier Transform Infrared), and thermal properties (Thermogravimetric Analysis and Differential Scanning Calorimetry). FucoPol was able to form spherical microcapsules (size from 0.5 to 26.7 μm) with a thin wall (thickness from 222 to 1094 nm) and a smooth surface. A population of small particles with dented surfaces was obtained. The microcapsules presented an amorphous structure. Gallic acid (GA) and oregano essential oil (OEO) were encapsulated using FucoPol as wall material. The bioactive loading was 12.2 wt.% and 3.1 wt.% for OEO and GA, respectively. Additionally, the encapsulation efficiency was 20% for OEO and 5.3% for GA. The release profile in simulated gastric (SGF) and intestinal (SIF) fluids revealed a total release, except for the GA in SGF, where 68% retention was observed. The compounds antioxidant capacity was not affected by the encapsulation process. From the results obtained, FucoPol reveals a good potential as microcapsules forming and encapsulating material
Perdones, Montero Ángela. "ANTIFUNGAL CHITOSAN-BASED FILMS AND COATINGS CONTAINING ESSENTIAL OILS FOR FRUIT APPLICATIONS." Doctoral thesis, Universitat Politècnica de València, 2016. http://hdl.handle.net/10251/59413.
Full text[ES] En la presente tesis doctoral se han desarrollado diferentes materiales antifúngicos para su uso en conservación de frutas. Para ello, se han incorporado diferentes aceites esenciales (AE) en recubrimientos y películas de quitosano (Q). Se ha analizado el efecto de la adición de ácido oleico (AO) y las condiciones de homogeneización sobre la estabilidad de las emulsiones y sobre las propiedades de las películas. Se ha estudiado el efecto de los recubrimientos de Q sobre el deterioro fúngico en fresas y el efecto preventivo frente a infecciones fúngicas de las mezclas de metilcelulosa (MC) con Q en plantas de tomate. Se ha estudiado el efecto de la composición de las películas sobre las propiedades funcionales de las mismas, así como su actividad antimicrobiana in vitro e in vivo. La incorporación de AO en las películas de Q (proporción 1:1) redujo la permeabilidad al agua (PVA) en un 50% comparado con la de Q puro. La microfluidización indujo un efecto positivo sobre dicha reducción. La adición de AE (hoja de canela, tomillo o albahaca) no supuso una disminución notable de los valores de permeabilidad obtenidos para las películas de Q. Cuando se añadió AO a las formulaciones de Q y AE (proporciones 1:1 o 1:2), se promovió una mejora significativa en la PVA de las películas. En cambio, la adición de lípidos aumentó ligeramente la permeabilidad al oxígeno, disminuyó la elasticidad y la rigidez, y produjo un menor impacto sobre la resistencia a la rotura. A su vez, la adición de AE modificó el comportamiento mecánico de las películas. Los AE de tomillo y albahaca aumentaron considerablemente la rigidez y la resistencia a la rotura, mientras que el AE de hoja de canela redujo estos parámetros ligeramente. La adición de lípidos a las películas de Q afectó las propiedades ópticas de las mismas. El AO redujo la transparencia y el brillo, en función de la concentración añadida. La adición de AE tuvo un mayor impacto sobre los parámetros de color y el índice de blancura. Las mezclas de AE y AO mitigaron estos cambios de color. Además, la incorporación de las mezclas AE-OA redujo las pérdidas de volátiles del AE durante la formación de las películas. Las películas formuladas con el AE de hoja de canela fueron efectivas contra el crecimientos de A. niger, B. cinerea y R. stolonifer, aunque los AE de tomillo y albahaca encapsulados en las películas no mostraron ninguna actividad antifúngica. La aplicación de los diferentes recubrimientos de Q AE de C en fresas inoculadas con R. stolonifer dio lugar a una reducción en el deterioro fúngico de los frutos almacenados durante 14 días a 10°C. Los recubrimientos de Q-AE de limón también fueron efectivos en el control del deterioro fúngico en fresas. Estos recubrimientos no afectaron significativamente los parámetros físico-químicos de las fresas durante el almacenamiento en refrigeración, disminuyeron la tasa de respiración de los frutos y acentuaron la actividad antifúngica del Q frente a B. cinerea. Tanto los recubrimientos con AE como los de Q puro modificaron el perfil de volátiles de las fresas, aunque estos cambios solo fueron apreciados sensorialmente en el caso de los frutos recubiertos con AE. Las mezclas de Q y MC que contenían AE de orégano causaron efectos fitotóxicos en plantas de tomate en el estadio "3 hojas", aunque no afectaron a la biomasa total. En el estadio "frutos" los tratamientos no tuvieron ningún efecto negativo. Los recubrimientos redujeron la tasa de respiración de los tomates, disminuyeron la pérdida de peso durante el almacenamiento post-cosecha y fueron efectivos contra el deterioro fúngico de tomates inoculados con R. stolonifer. La migración de los compuestos fenólicos timol y carvacrol, contenidos en las películas de Q-MC, podría superar el límite de migración específica establecido (60 mg/Kg) para materiales de envase en contacto con alimentos en los casos de sistemas acuosos y d
[CAT] En la present tesi doctoral s'han desenvolupat diferents materials antifúngics per al seu ús en conservació de fruites. Per a açò, s'han incorporat diferents olis essencials (OE) en recobriments i pel·lícules de quitosano (Q). S'ha analitzat l'efecte de l'addició d'àcid oleic (AO) i les condicions d'homogeneïtzació sobre l'estabilitat de les emulsions i sobre les propietats de les pel·lícules obtingudes. S'ha estudiat l'efecte dels recobriments de Q sobre la deterioració fúngica en maduixes i l'efecte preventiu enfront d'infeccions fúngiques de les mescles de metilcelulosa (MC) amb Q en plantes de tomaca. S'ha estudiat l'efecte de la composició de les pel·lícules sobre les propietats funcionals de les mateixes, així com la seua activitat antimicrobiana in vitro i in vivo. La incorporació de AO en les pel·lícules de Q (1:1) va reduir la permeabilitat al vapor d'aigua (PVA) en un 50% comparat amb la de Q pur. La microfluidització va induir un petit efecte positiu sobre aquesta reducció. L'addició de AE (fulla de canyella, C, timó, T, i alfàbrega, A) no va suposar una disminució notable dels valors de permeabilitat obtinguts per a les pel·lícules de Q. Quan es va afegir AO a les formulacions de Q i AE, es va promoure una millora significativa en la PVA de les pel·lícules. Per contra, l'addició de lípids va augmentar lleugerament la permeabilitat a l'oxigen, va disminuir l'elasticitat i la rigidesa, i va produir un menor impacte sobre la resistència al trencament. Al seu torn, l'addició de OE va modificar el comportament mecànic de les pel·lícules. Els OE de T i d'A van augmentar considerablement la rigidesa i la resistència al trencament, mentre que l'OE de C va reduir aquests paràmetres lleugerament. L'addició de lípids a les pel·lícules de Q també va afectar les propietats òptiques de les mateixes. L'AO va reduir la transparència i la lluentor, en funció de la concentració afegida. L'addició d'OE va tenir un major impacte sobre el paràmetres de color i l'índex de blancor. Les mescles d'OE i AO van mitigar aquests canvis de color. A més, la incorporació de les mescles OE-AO va reduir les pèrdues de volàtils de l'OE durant la formació de les pel·lícules. Les pel·lícules formulades amb l'OE de C van ser efectives contra el creixements d'A. niger, B. cinerea i R. stolonifer, encara que els OE de T i A encapsulats en les pel·lícules no van mostrar cap activitat antifúngica. L'aplicació dels diferents recobriments de Q OE de fulla de canyella en maduixes inoculades amb R. stolonifer va donar lloc a una reducció en la deterioració fúngica dels fruits emmagatzemats durant 14 dies a 10°C. Els recobriments de Q-OE de llimó també van ser efectius en el control de la deterioració fúngica en maduixes. Aquests recobriments no van afectar significativament els paràmetres fisicoquímics de les maduixes durant l'emmagatzematge en refrigeració, van disminuir la taxa de respiració dels fruits i van accentuar l'activitat antifúngica del Q enfront de B. cinerea. Tant els recobriments amb OE com els de Q pur van modificar el perfil de volàtils de les maduixes, encara que aquests canvis sol van ser apreciats sensorialment en el cas dels fruits recoberts amb OE. Les mescles de Q:MC que contenien OE d'orenga van causar efectes fitotòxics en plantes de tomaca en l'estadi "3 fulles", encara que no van afectar a la biomassa total. En l'estadi "fruits" els tractaments no van tenir cap efecte negatiu. Els recobriments van reduir la taxa de respiració de les tomaques, van disminuir la pèrdua de pes durant l'emmagatzematge post collita i van ser efectius contra la deterioració fúngica de tomaques inoculades amb R. stolonifer. La migració dels compostos fenòlics timol i carvacrol, continguts en les pel·lícules de Q-MC, podria superar el límit de migració específica establit (60 mg/Kg) per a materials d'envàs en contacte amb aliments en els casos de sistemes aquosos i d
Perdones Montero, Á. (2015). ANTIFUNGAL CHITOSAN-BASED FILMS AND COATINGS CONTAINING ESSENTIAL OILS FOR FRUIT APPLICATIONS [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/59413
TESIS
Serna, Carolina Maria Bedoya. "Avaliação da atividade antifúngica de óleo essencial de orégano (Origanum vulgare) nanoemulsionado e estudo de caso em queijo Minas Padrão." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-04092015-141631/.
Full textThis Master Thesis aimed to evaluate the in vitro antifungal activity and in Minas Padrão cheese of two formulations (A and B) of nanoemulsions encapsulating essential oil of oregano (Origanum vulgare) produced by the method of phase inversion temperature (PIT method). Cladosporium sp., Fusarium sp. and Penicillium sp. fungi were identified in deteriorated cheese samples. These strains were used in the evaluation of antifungal activity of oregano essential oil nanoemulsions, both in vitro and in cheese. Minimum inhibitory concentrations (MIC) of essential oil of pure oregano oil and nanoemulsions were determined. Cheese slices were used to evaluate the inhibitory effect of nanoemulsions containing essential oil of oregano. Finally the inhibitory effect of encapsulated oregano oil was tested during cheese ripening. MIC values determined for pure essential oil were 0.20 and 0.3 µg/ml for Fusarium sp. and Penicillium sp., respectively. As for the two nanoemulsion formulations, MIC values depended on the amount of essential oil of oregano which was contained therein, and the values for formulation A were 0.26, 0.11 and 1.62 µg/ml for Cladosporium sp., Fusarium sp. and Penicillium sp, respectively. For formulation B, the values of MIC were 0.32, 0.10 and 0.80 µg/ml. The tests on the cheese slices showed that the effect of MIC when applied in the food matrix was null, as the fungi growth was not avoided. As for the tests during cheese ripening, the inhibitory effect of oregano oil in nanoemulsions was unsatisfactory, which indicated the importance of controlling other environmental parameters in the maturation chamber. It can be concluded that the nanoemulsions of essential oil presented inhibitory effect against the genera of fungi evaluated. Controlled environmental parameters such as storage temperature and water activity, its inhibitory effect can be highly improved, and the nanoemulsions of oregano oil can be seen as a potential system for food preservation.
Hollenbach, Clarissa Boemler. "Estudo da toxicidade reprodutiva do óleo essencial de orégano (Origanum vulgare L.) em ratos Wistar." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2013. http://hdl.handle.net/10183/71326.
Full textIn the present study were evaluated the effects of the essential oil of oregano (Origanum vulgare L.) on fertility and weight development of rats on the teratogenic potential as well as the physical, motor and behavioral of the progenies. The initial dose was obtained by in vitro against strains of Candida isolates spp. The oil was extracted by the process of steam drag chromatography and analyzed by GC / MS. Constituted five experimental groups with 10 males and 30 females each, a negative control group (GC-) who received vehicle emulsion emulsion of oil of oregano (distilled water + Tween 80 0, 001%) a positive control group (CG + ) receiving the major compounds from the oil, thymol 3% and terpine-4-ol 3% and three groups treated with the emulsion containing essential oil of oregano containing 3% V / V (GO1 ), 9% V / V (GO2) and 27% V / V (GO3). The animals were treated daily orally using orogastric tube flexible, with the same volume (10 mg / ml). Males were treated for 91 days with 70 days prior to mating and during mating 21 days, after this period, males were euthanized to collect organs for histopathology, blood collection and processing of sexual organs for sperm counts. Females were treated before (14 days) and during mating, gestation (21 days) and lactation (21 days). Half of pregnant females underwent cesarean section on day 21 of gestation, and the fetuses were used for the evaluation of teratogenicity. The rest of the females gave birth at term, had evaluated whether maternal behavior and their offspring were evaluated from birth, for the development traits and reflex tests. At puberty, 65 days, a pup of each sex per litter was euthanized for histopathological assessment and sperm counts at 75 days of age a male from each litter had tested their behavior in the open field. In adulthood the offspring formed consaguineos couples not to perform sexual behavior. The results showed that administration of essential oil at different doses did not affect the weight development of males and females treated or their progeny (ANOVA p> 0.05). In males, the essential oil of oregano interfered decreasing the number of sperm cells, total number of sperm stored in the cauda epididymis and plasma testosterone levels on sperm morphology oil increasing the percentage of sperm abnormalities in the treated groups in a dose dependent manner, equally positive control. In females mating rate was statistically significantly different compared to negative control group in the two higher doses of essential oil (GO2 and GO3). At the higher dose (GO3) losses occurred before and after deployment, the GC-statistically different. In assessing skeletal fetuses of females who underwent cesarean section, there was a statistically significant difference in the overall percentage of fetuses with skeletal anomalies, relative to the negative control in GO1, GO2 and GC +. Regarding progenies, no significant statistics changes in groups, with regard to weight development, testing reflexes, sperm counts and measurement of plasma testosterone at puberty, in open field test, in the test of sexual behavior Based on these results, we conclude that the initial dose (3%), considered therapy is safe for reproduction of rats, however when this dose is increased to 9% and 27%, changes in the male reproductive variables can occur.
Kruger, Monika Francisca. "Controle de Listeria monocytogenes em lingüiça frescal refrigerada através do uso de óleo essencial de orégano e nisina." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-13092006-110306/.
Full textListeria monocytogenes has been recognized as an important foodborne pathogen for the past decade. Although the number of cases per annum is relatively low, the infections can be acute, with mortality up to 30%. In Brazil, some works reported that 32% of dairy meat products were contaminated with L. monocytogenes, and this organism was found in 80% of fresh pork sausage. In spite of modern improvements in food production techniques, the consumers are seeking for \"natural\" food products, i.e., not submitted to aggressive treatments or added of chemical preservatives. Natural antimicrobials are a promising option, but their application requires a better understanding of their functionality in foods. Naturally occurring antimicrobial agents, such as essential oils and their phenolic components, are becoming increasingly popular as preservation agents. Other compound with increased application in foods is nisin, a bacteriocin produced by Lactococcus lactis subsp. lactis. This study aimed to evaluate the antimicrobial effect of oregano essential oil (O.E.O.) and nisin, individually or in combination, on the inhibition of growth of Listeria monocytogenes Scott A in vitro (agar culture medium) and in situ (fresh pork sausage). The inhibitory activity was tested by the well diffusion method, measuring the inhibition halos after 24hours incubation at 37ºC. The concentrations tested were 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% (v/v) for OEO and 0, 100, 200, 400, 600, 800, 1000, 1200, 1400, 1600, 1800 and 2000 ppm for nisin. When the essential oil was used in combination with nisin, a synergistic effect was observed for L. monocytogenes, i.e., the oil enhanced the activity of the bacteriocin. The combination 0.5% (v/v) O.E.O. with 200 ppm nisin presented the best results and was used to test the functionality in fresh pork sausage prepared with three different formulations, containing deboned minced pork meat, 2% salt and 0.015% nitrite, plus spices, emulsifier and antioxidant, and experimentally contaminated with L. monocytogenes Scott A (106 CFU/g). The growth of the pathogen was monitored in the refrigerated product (5oC) up to 10 days, by means of plate counting. Controls without antimicrobials were included in the experiments. Results indicated that O.E.O., used alone, was not effective. Nisin alone caused a 2-log reduction immediately after contact, but during storage the surviving cells presented the same multiplication rate as in the control (? ? 0.5), keeping the counts 2 log lower up to 9 days. When used in combination, the two antimicrobials caused a 4-log count reduction immediately after addition and, when compared to the control, the multiplication rate of the surviving cells during storage under refrigeration up to 10 days was significantly higher (? ? 0.5). However, samples containing these antimicrobials in the tested concentrations failed the sensorial acceptance tests (? ? 0.5). These results indicate that the combination of these antimicrobials can be an additional hurdle for the control of L. monocytogenes in fresh pork sausages, but the final sensorial attributes of the product may hamper their application.
Bettini, Patricia Polleti. "Atividade antimicrobiana de nisina e óleo essencial de orégano (Origanum vulgare L.) sobre Listeria monocytogenes isolada de alimentos." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-16052016-102429/.
Full textListon, Mariane da Silva. "ESTUDO DA COMPOSIÇÃO E APLICAÇÃO DO ÓLEO ESSENCIAL DE Origanum vulgare L. COMO AGENTE ANTIMICROBIANO EM SURURU (Mytella falcata)." Universidade Federal do Maranhão, 2013. http://tedebc.ufma.br:8080/jspui/handle/tede/957.
Full textEssential oils (OEs) are natural plant extracts and many of them are active as antimicrobials. Origanum vulgare L. (oregano) essential oil (OEO) has a promising application field as a food preservative. Several in vitro and application studies has been carried to evaluate the activity of OEs as antimicrobials in foods, but are not found in the literature survey data application in mussels. In this study we evaluated the chemical composition and the antibacterial effect of OEO in fresh chilled mussels from Mytella falcata species. The chemical constituents of the studied OE were identified by gas chromatography-mass spectrometry and for activity we analyzed the count of Escherichia coli and aerobic mesophilic bacteria, total volatile bases and pH. The addition of OEO at 1.4% resulted in complete inhibition of E. coli inoculated, reduced growth aerobic plate count bacteria and inhibit the process of deterioration. The activity of the OEO is attributed mainly to its major component, carvacrol, which has recognized antibacterial activity. The results indicate that the OEO can be applied to support of the extension of shelf life and safety of fresh mussels.
Óleos essenciais (OEs) são extratos naturais de plantas, sendo muitos deles ativos como antimicrobianos. O óleo essencial de Origanum vulgare L. (orégano) (OEO) possui um promissor campo de aplicação como conservante de alimentos. Diversos estudos in vitro e de aplicação têm sido feitos para avaliar a atividade de OEs como antimicrobianos em alimentos, no entanto não são encontrados na literatura dados de pesquisas de aplicação em mariscos. Neste estudo avaliamos a composição química do OEO e seu efeito antibacteriano em mariscos in natura refrigerados da espécie Mytella falcata, conhecidos como sururu. Os constituintes químicos do OE estudado foram identificados por cromatografia gasosa acoplada à espectrometria de massas e para a atividade realizamos as análises de contagem de Escherichia coli e bactérias mesófilas totais, teor de bases voláteis totais e pH do sururu. A adição de OEO a 1,4% resultou na completa inibição da E. coli inoculada, diminuição do crescimento de bactérias mesófilas totais e tornou o processo de deterioração mais lento. A atividade do OEO é atribuída principalmente ao seu componente majoritário, o carvacrol, que possui atividade antibacteriana. Os resultados obtidos indicam que o OEO pode ser aplicado no auxilio da extensão do prazo de validade e segurança de sururus in natura.
Fan, Yi-Ting, and 范宜婷. "Physical and Antimicrobial Properties of Biodegradable Film Containing Chitosan and Oregano Essential Oil." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/19858925814918845666.
Full text輔仁大學
食品科學系碩士班
103
Oregano essential oil (OEO) is widely used as a food flavoring, and also shows antimicrobial and antioxidative capacities. Additionally, Chitosan (CH) has been demonstrated as an active polymer with antimicrobial activity, which is beneficial to food quality and safety. The objectives of this research aimed to prepare an active packaging material using biodegradable polylactide film incorporating with antimicrobial substances (chitosan and/or oregano), and evaluate its mechanical properties and antimicrobial potential. Solvent casting technique was accomplished to prepare antimicrobial film, then its functionality was determined according to releasing rate and inhibition of microbial growth. Mechanical properties (tensile strength, elongation at break and Young’s module), permeability (water vapor and O2 permeation), and stability (water absorption and degradability), as well as feasibility of food application were evaluated. Results showed that thickness of active films ranged 0.11~0.15 mm. Sufficient antimicrobial agent diffusing into agar plate to cause antimicrobial activity was found within 5 hours. In addition, PLA film incorporated with 3% blend of OEO and CH (1:1, w/w) resulted 4, 3 and 7 log CFU/mL reduction on S. aureus, E. coli and total total viable count, respectively, and those revealed a synergistic effect. With 3% antimicrobial agent incorporation, no significant difference in transparency was found. Moreover, this incorporation led to increase water absorption about 10%, however, no significant difference was found between pure PLA and 3% antimicrobial agent incorporation on degradability. Water vapor permeability increased about 1.5 g/m2/day while O¬2 permeation has 5 mL/m2/day reduction with 3% antimicrobial agent incorporation. Decrease of tensile strength, elongation at break and Young’s module was determined from 360.13 ± 45.12 MPa, 17.04 ± 1.63% and 22.36 ± 4.34 to 286.86 ± 39.89 MPa, 15.01 ± 0.47% and 19.19 ± 1.78, respectively. Antimicrobial films caused 0.5~0.8 and 0.2~0.5 log CFU/mL reduction of growth of S. aureus and E. coli, respectively, on packaged meat; however, the inbhitory effect is not sufficient to meet industrial demand. The findings in the present study demonstrated that antimicrobial film incorporatied with chitosan and oregano essential oil is characterized less substances addition, and no effectiveness on similar mechanical properties and flavor.
Chang, Wen-Hsuan, and 張文軒. "The Preventive Effects of Oregano(Origanum vulgare) Essential Oil and Garlic(Allium sativum)Extract Mixture as Water Additives in Chickens Challenged with Eimeria tenella." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/76617681906493160499.
Full text國立中興大學
獸醫學系暨研究所
102
Coccidiosis, a protozoal disease caused by genus Eimeria in chicken, creat tremendous economic losses in poultry industry worldwild every year. Infected chicken shows weakness, poor growth performances, decreased body weight, dysentery, bloody diarrhea, or even death. Traditional methods on treatment and prevention of coccidiosis, which were based on chemical anit-coccidial agents and vaccines, have been challenged harshly by drug-resistance and drug residue issues. Therefore, many herbal extracts have been found and researched extensively such as arteannuin from Artemisia annual and polysaccharide from mushrooms. In this research, the mixture of oregano essential oil(extract from Origanum vulgare)and garlic(Allium sativum)extract were tested of the preventive effects against E. tenella on Arbor Acres broilers and Leghorn layers. Three repetitions of experiments on Arbor Acres broilers had done. 50 birds were separated into 5 groups: negative control group(NEG), positive control group with 50,000 oocysts inoculated(POST50,000), preventive group with 50,000 oocysts inoculated(PRE50,000), pos8ritive control group with 5,000 oocysts inoculated(POST5,000)and preventive group with 5,000 oocysts inoculated(PRE5,000)respectively. The experiment on Leghorn layers devided 36 birds into 3 groups: negative control group(NEG), positive control group with 50,000 oocysts inoculated(POST50,000)and preventive group with 50,000 oocysts inoculated(PRE50,000). Inoculation was performed to 2-week-old chickens. Mixture of oregano essential oil and garlic extract which diluted 10,000 times into drink water had fed continuously for 3 days before inoculation of preventive groups in both experiments. Lower O.P.G. counts had shown in preventive groups of experiments on Arbor Acres broilers. Even though without statistically significancy, the measurements of body weight gain, intestine weight ratio and cecal lesion score in preventive groups were also better than positive control groups. Result of experiment on Leghorn layers also shown lower O.P.G. counts in preventive groups. Conclusively, 0.1% mixture of oregano essential and garlic extract in drinking water could prevent E. tenella infection in Arbor Acres broilers and Leghorn layers, especially in O.P.G. counting, which makes this product potentially become a newly natural anticoccidial combination.
Books on the topic "Oregano essential oil (OEO)"
Schuetz, Barbara. Oil of Oregano. BPC, 2016.
Find full textSchuetz, Barbara. Oil of Oregano: Nature's Antiseptic and Antioxidant. Healthy Living, 2016.
Find full textBruce, Ben. Quintessential Guide for OREGANO ESSENTIAL OIL: Wellness Research Series. Independently Published, 2019.
Find full textH. Basmacioglu-Malayoglu, S. Sarica, S. Sanlier, M. Polat, N. Turan, and H. Yilmaz. The use of oregano essential oil and enzyme mixture in corn-soybean meal based diets of broiler chicks. Verlag Eugen Ulmer, 2014. http://dx.doi.org/10.1399/eps.2014.43.
Full textI. Giannenas, A. Tzora, E. Bonos, I. Sarakatsianos, A. Karamoutsios, I. Anastasiou, and I. Skoufos. Effects of dietary oregano essential oil, laurel essential oil and attapulgite on chemical composition, oxidative stability, fatty acid profile and mineral content of chicken breast and thigh meat. Verlag Eugen Ulmer, 2016. http://dx.doi.org/10.1399/eps.2016.134.
Full textM. Gul*, E. Yilmaz, B.A. Yildirim, G. Sezmis, A. Kaya, S. Timurkaan, S.E. Onel, and E. Tekce. Effects of oregano essential oil (Origanum syriacum L.) on performance, egg quality, intestinal morphology and oxidative stress in laying hens. Verlag Eugen Ulmer, 2019. http://dx.doi.org/10.1399/eps.2019.290.
Full textBook chapters on the topic "Oregano essential oil (OEO)"
Alarcon-Rojo, Alma Delia, Hector Janacua-Vidales, and Ana Renteria-Monterrubio. "Oregano Essential Oil in Animal Production." In Active Ingredients from Aromatic and Medicinal Plants. InTech, 2017. http://dx.doi.org/10.5772/66703.
Full text"Effect of Oregano Essential Oil on the Stability of Microencapsulated Fish Oil." In Innovative Food Science and Emerging Technologies, 237–46. Apple Academic Press, 2018. http://dx.doi.org/10.1201/b22470-18.
Full textElsabee, M. Z., R. E. Morsi, and M. Fathy. "Chitosan-Oregano Essential Oil Blends Use as Antimicrobial Packaging Material." In Antimicrobial Food Packaging, 539–51. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-800723-5.00044-9.
Full textConference papers on the topic "Oregano essential oil (OEO)"
Mellencamp, Marnie A., J. Koppien-Fox, R. Lamb, and R. Dvorak. "Antibacterial and antioxidant activity of oregano essential oil." In Ninth International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork. Iowa State University, Digital Press, 2011. http://dx.doi.org/10.31274/safepork-180809-673.
Full textPRODANA, Mariana, Dionezie BOJIN, Marius ENACHESCU, Madalina Georgiana ALBU, Durmus Alpaslan KAYA, and Andrada NEGRU. "New Method for Encapsulation of Oregano Essential Oil into Carbon Nanotubes." In the 39th American Romanian Academy of Arts and Sciences Congress. ARA Publisher, 2015. http://dx.doi.org/10.14510/39ara2015.3918.
Full textJohari, Shreya, C. Pushpalatha, and R. Deveswaran. "Formulation and antimicrobial assessment of intracanal medicament containing oregano essential oil." In PROCEEDINGS OF INTERNATIONAL CONFERENCE ON ADVANCES IN MATERIALS RESEARCH (ICAMR - 2019). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0022680.
Full textBouloumpasi, Elisavet, Magdalini Hatzikamari, Athina Lazaridou, Paschalina Chatzopoulou, Costas G. Biliaderis, and Maria Irakli. "Antibacterial and Antioxidant Properties of Oregano and Rosemary Essential Oil Distillation By-Products." In Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11020.
Full textLaskari, M., P. Papakaloudis, A. Arampatzis, E. Droutsa, L. Tsalikis, P. Barmpalexis, A. Assimopoulou, G. Menexes, and C. Dordas. "Effect of N fertilization on morphological, physiological, and essential oil content in oregano." In GA – 70th Annual Meeting 2022. Georg Thieme Verlag KG, 2022. http://dx.doi.org/10.1055/s-0042-1759072.
Full textLiakos, Ioannis, Alina Holban, Riccardo Carzino, Simone Lauciello, and Alexandru Grumezescu. "Antimicrobial Electrospun Cellulose Acetate Micro-fibers Loaded with Oregano and Rosemary Essential Oil." In 2nd International Electronic Conference on Medicinal Chemistry. Basel, Switzerland: MDPI, 2016. http://dx.doi.org/10.3390/ecmc-2-a033.
Full textVorobyova, Anastasia, Tamara Misharina, Aleksandr Goloshchapov, and Elena Burlakova. "THE EFFECT OF OREGANO ESSENTIAL OIL INTAKE ARACHIDONIC AND DOCOSAHEXAENOIC FATTY ACIDS CONTENT IN THE BRAIN OF MICE." In XV International interdisciplinary congress "Neuroscience for Medicine and Psychology". LLC MAKS Press, 2019. http://dx.doi.org/10.29003/m347.sudak.ns2019-15/123-124.
Full textDanciu, C., Ș. Avram, D. Minda, AM Muț, L. Vlaia, C. Dehelean, A. Iftode, et al. "Antiproliferative and pro-apoptotic effect against HaCaT human keratinocytes of hydrogels containing polymeric micelles as delivery systems for oregano essential oil." In GA – 70th Annual Meeting 2022. Georg Thieme Verlag KG, 2022. http://dx.doi.org/10.1055/s-0042-1759294.
Full textAida, Natália, Jose Hofling, Janaina Barbosa, Thaís de Oliveira, and Vanessa Cardoso. "Antimicrobial activity of Origanum vulgare essential oil (Oregano) and its compound isolated against cells of Streptococcus spp., Candida spp. and Staphylococcus aureus MRSA." In Congresso de Iniciação Científica UNICAMP. Universidade Estadual de Campinas, 2019. http://dx.doi.org/10.20396/revpibic2720192973.
Full textReports on the topic "Oregano essential oil (OEO)"
Al-Hijazeen, Marwan, Dong Uk U. Ahn, and Aubrey F. Mendonca. Effect of Oregano Essential Oil on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat. Ames (Iowa): Iowa State University, January 2018. http://dx.doi.org/10.31274/ans_air-180814-288.
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