Journal articles on the topic 'Oregano essential oil (OEO)'
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1
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.
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Purpose – This paper aimed to evaluate sensory acceptability of salad dressing formulated with different quantities of oregano essential oil (OEO) and salt as a starting point for the use of the spice as a natural preservative in food. Design/methodology/approach – Sensory assessment of salad dressing with OEO was evaluated in relation to the following attributes: appearance, aroma, consistence, flavour and overall acceptability. Five formulations were developed with variation in the levels of OEO and sodium chloride through a 22 factorial design with a central point. A nine-point hedonic scale was used, besides purchase intent by a structured five-point scale. Findings – There was no significant difference in the acceptance of the samples. Cluster analysis showed that formulation with intermediate quantities of salt and OEO was preferred by the consumers. OEO salad dressings with low salt content, regardless of OEO amount, presented higher intention to purchase. Research limitations/implications – Due to an increasing interest in the use of natural preservatives to replace chemical additives, this study provided a starting point for further investigations concerning sensory acceptability of OEO in food. Practical implications – Finding the balance between pleasant flavour and significant reduction of the use of salt in foods for dietary reasons is a complex challenge. Furthermore, studies need to be performed concerning interaction between amounts of essential oils and salt. Originality/value – This study provides insights that suggest a promising usage of OEO in food.
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V 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.
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Oregano is widely used as aromatics in food and alcohol. Oregano oil has been used in traditional medicine for decades. Oregano essential oil (OEO) is extracted from leaves from the oregano plant. Oregano is known for its antibacterial and antispasmodic properties due to its polyphenol content, which includes many flavones. The aim of the study was to assess the Anti-Inflammatory Potential of Intracanal Medicament Containing Oregano Essential Oil (OEO). The anti-inflammatory activity of an intracanal medicament containing oregano essential oil at various concentrations was evaluated using the raw 264.7 cell line. The ability of extracts to suppress nitric oxide generation by cells was used to calculate percentage inhibition. Curcumin was used as the standard. The study concluded that anti-inflammatory activity of the formulation showed IC50 value of 94.34%, and hence can be used clinically to treat infected root canals.
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Leite, 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.
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The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.
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Lizzeth 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.
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The present study aimed to develop biodegradable starch films with starch nanoparticles incorporated with oregano essential oil – OEO (Origanum vulgare), for application as active packaging in food preservation. Film production was performed using the casting method. Three concentrations of oregano essential oil (0.0%, 5.0% and 10%) were studied. The physical and mechanical properties of the films produced were also evaluated. For analysis of antimicrobial efficiency, the methodologies of CLSI and APHA were used. The incorporation of essential oregano oil influenced the performance of the films. The films with 5.0% and 10% OEO showed antimicrobial efficiency when compared to the control.
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KRAŚNIEWSKA, 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.
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ABSTRACT In this study, the effectiveness of pullulan (a fungal polysaccharide) film containing oregano essential oil (OEO) at 1.0 to 10.0% was evaluated against bacteria, yeasts, and molds. The quality of the sprouts, as determined by weight loss, color, and appearance, was monitored during storage at 2 and 16°C. An organoleptic evaluation of odor preference and odor acceptability of OEO on the Brussels sprouts was also conducted. The antimicrobial activity of pullulan films with OEO increased significantly with the increase in OEO concentration (1 to 10%). Pullulan films with OEO were more effective for inhibiting the growth of yeasts and molds than for inhibiting gram-positive and gram-negative bacteria. Pullulan with 1.0% OEO was an effective combination and was used subsequently as the base coating for maintaining the safety and quality of fresh Brussels sprouts stored at 16°C for 14 days. The pullulan coating containing 1.0% OEO reduced Aspergillus niger populations by 2 log CFU/g. This coating also reduced weight loss in the sprouts. Compared with uncoated Brussels sprouts, the percent weight loss after 14 days was reduced in samples coated with pullulan and with pullulan plus 1% OEO by 3.81 and 6.06%, respectively, after storage at 2°C and by 8.04 and 9.30%, respectively, after storage 16°C. The coating also significantly reduced changes in general appearance and color during storage. Evaluation of the organoleptic properties indicated that pullulan containing OEO had only a slight detrimental effect on odor properties. Incorporating OEO into a delivery system for antimicrobial compounds in pullulan coatings extended the microbiological shelf life of Brussels sprouts.
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Luo, 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.
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Oregano essential oil (OEO) is an effective natural antibacterial agent, but its antibacterial activity against Vibrio vulnificus has not been widely studied. The aim of this study was to investigate the inhibitory effect and germicidal activity of OEO on V. vulnificus and its possible inhibition mechanism. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of OEO against four V. vulnificus strains (ATCC 27562 and three isolates from seafoods) were from 0.06 to 0.15 μL/mL. Compared with untreated bacteria, OEO reduced the concentration of intracellular adenosine triphosphate (ATP), hyperpolarized the cell membrane, increased the level of reactive oxygen species (ROS), and increased the concentration of intracellular malondialdehyde (MDA), but there was no obvious DNA damage at the OEO test concentration. It was indicated that OEO inactivated V. vulnificus by generating ROS which caused lipid peroxidation of cell membranes, thereby reducing the permeability and integrity of cell membranes and causing morphological changes to cells, but there was no obvious damage to DNA. In addition, OEO could effectively kill V. vulnificus in oysters at 25 °C, and the number of bacteria decreased by 48.2% after 0.09% OEO treatment for 10 h. The good inhibitory effect and bactericidal activity of OEO showed in this study, and the economy and security of OEO make it possible to apply OEO to control V. vulnificus contamination in oysters and other seafoods.
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Garcia-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.
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A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200® 33 mg/kg), a low level of OEO (LO, 0.2 g/kg dry matter (DM)), a medium level of OEO (MO, 0.3g/ kg DM), and a high level of OEO (HO, 0.4 g/kg DM). Dietary supplementation of OEO at any concentration lowered the compression strength in comparison with CON and SM. MO had the highest a* values (7.99) and fatty acid concentration (C16:1n7, C18:1n9c, C18:1n6c, C20:1n9, and C18:2n6c) during storage for 7 d at 3 °C. Lipid oxidation was not promoted (p > 0.05) by the moderated supplementation of oregano essential oil; however, OEO at 0.3 g/kg DM showed a slight lipid pro-oxidant effect. Dietary supplementation of MO and SM had the same effect on colour, tenderness, and the fatty acid profile of lamb (L. lumborum). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the quality of the meat.
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Souza, 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.
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This work describes an outstanding synthesis of poly(ε-caprolactone) nanoparticles of distinct sizes loaded (PCLNP/OEO) or not (PCLNP) with oregano (Origanum vulgare) essential oil (OEO) by the nanoprecipitation method in order investigate the antimicrobial properties against bacteria Escherichia coli and Staphylococcus aureus. OEO antimicrobial activity was achieved by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). FTIR spectra indicated that encapsulation of OEO by PCLNPs was successful. Scanning electron microscopy images revealed that PCLNP and PCLNP/OEO presented spherical shape with diameters around 150 nm, while PCLNP exhibited size distribution raging 158 to 300 nm and zeta potential ranging from -13.8 to -28.5 mV. Thermogravimetric analysis indicated an increase in initial temperature of weight loss for PCLNP/OEO. PCLNP with 80% wt. of OEO has exhibited the highest decrease of growth of bacteria, and MIC against S. aureus and E. coli and MBC only for E. coli, which indicate a promising alternative for designing stable antimicrobial nanoparticles for application in novel food active packaging.
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Ma, 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.
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Essential oils have unique functional properties, but their environmental sensitivity and poor water solubility limit their applications. Therefore, we encapsulated oregano essential oil (OEO) in chitosan nanoparticles (CSNPs) and used tripolyphosphate (TPP) as a cross-linking agent to produce oregano essential oil chitosan nanoparticles (OEO-CSNPs). The optimized conditions obtained using the Box–Behnken design were: a chitosan concentration of 1.63 mg/mL, TPP concentration of 1.27 mg/mL, and OEO concentration of 0.30%. The OEO-CSNPs had a particle size of 182.77 ± 4.83 nm, a polydispersity index (PDI) of 0.26 ± 0.01, a zeta potential of 40.53 ± 0.86 mV, and an encapsulation efficiency of 92.90%. The success of OEO encapsulation was confirmed by Fourier transform infrared spectroscopy (FT-IR) and thermogravimetric analysis (TGA). The scanning electron microscope (SEM) analysis showed that the OEO-CSNPs had a regular distribution and spherical shape. The in vitro release profile at pH = 7.4 showed an initial burst release followed by a sustained release of OEO. The antibacterial activity of OEO before and after encapsulation was measured using the agar disk diffusion method. In conclusion, OEO can be used as an antibacterial agent in future food processing and packaging applications because of its high biological activity and excellent stability when encapsulated.
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Guo, 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.
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Origanum vulgare L. (oregano) is an aromatic plant with wide applications in the food and pharmaceutical industries. Cronobacter sakazakii, which has a high detection rate in powdered infant formula, adversely impacts susceptible individuals. Oregano essential oil (OEO) is a natural antibacterial agent that can be used to fight bacterial contamination. Here, OEO chemical compounds from eight oregano varieties were analyzed by gas chromatography–mass spectrometry and their antibacterial properties were assessed. The eight OEOs were clustered into two groups and were more diverse in group 2 than in group 1. Six compounds, including p-cymene, 3-thujene, γ-terpinene, thymol, carvacrol, and caryophyllene, were shared by eight OEOs. Among the eight oregano varieties, OEOs from O. vulgare sc2 had the strongest antibacterial activity against C. sakazaki, with the inhibition zone of 18.22mm. OEOs from O. vulgare jx, O. ‘Nvying’, O. vulgare ‘Ehuang’, and O. vulgare ssp. virens were also potent. Moreover, the antibacterial activity of OEOs was positively correlated with the relative content of thymol. As the main OEO antibacterial compound, thymol affected the normal growth and metabolism of C. sakazakii cells by destroying the bacterial membrane and decreasing the intracellular ATP concentration. Thus, in light of the antibacterial activity detected in the OEOs from the eight oregano varieties, this study provides a theoretical foundation for oregano cultivar management and development.
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Lu, Hao, Jonathan A. Butler, Nicole S. Britten, Prabhuraj D. Venkatraman, and Sameer S. Rahatekar. "Natural Antimicrobial Nano Composite Fibres Manufactured from a Combination of Alginate and Oregano Essential Oil." Nanomaterials 11, no. 8 (August 13, 2021): 2062. http://dx.doi.org/10.3390/nano11082062.
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Alginate is a linear biodegradable polysaccharide polymer, which is bio-renewable and widely used for various biomedical applications. For the next generation of medical textiles, alginate nanofibres are desirable for their use in wound dressings that are biocompatible, sustainable, and abundantly available. This study has developed a unique manufacturing process for producing alginate nanofibres with exceptional antimicrobial properties of oregano essential oil (OEO) as a natural antimicrobial agent. OEO with varying degrees of concentration was incorporated in an aqueous alginate solution. Appropriate materials and electrospinning process parameter selection allowed us to manufacture alginate fibres with a range of diameters between 38 and 105 nm. A unique crosslinking process for alginate nanofibres using extended water soaking was developed. Mechanical characterisation using micro-mechanical testing of nonwoven electrospun alginate/oregano composite nanofibres revealed that it was durable. An extensive antimicrobial study was carried out on alginate/oregano composite nanofibres using a range of Gram-positive (methicillin-resistant Staphylococcus aureus (MRSA) and Listeria monocytogenes) and Gram-negative bacteria (Klebsiella pneumoniae and Salmonella enterica), which are common wound and food pathogens. The results indicated that increasing the concentration of OEO from 2 to 3 wt % showed improved antimicrobial activity against all pathogens, and activity was significantly improved against MRSA compared to a non-alginate-based control disk containing OEO. Therefore, our research suggests that all-natural alginate/oregano nanofibre composite textiles offer a new generation of medical textiles for advanced wound dressing technology as well as for food packaging applications.
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Qian, Yun-Fang, Ting Lin, Xiao Liu, Jiao Pan, Jing Xie, and Sheng-Ping Yang. "In-Vitro Study on the Antibacterial and Antioxidant Activity of Four Commercial Essential Oils and In-Situ Evaluation of Their Effect on Quality Deterioration of Pacific White Shrimp (Litopenaeus vannamei) during Cold Storage." Foods 11, no. 16 (August 17, 2022): 2475. http://dx.doi.org/10.3390/foods11162475.
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The antioxidant and antibacterial properties of four essential oils (oregano essential oil (OEO), tea tree essential oil (TTEO), wild orange essential oil (WOEO), and clove leaf essential oil (CLEO)) were determined. The in-vitro experiment indicated that CLEO had the highest total phenolic content and DPPH scavenging activity, and OEO displayed the highest antibacterial effect, so they were applied to maintain the quality of shrimp for further study. In-situ study, the total viable counts of shrimp were inhibited from 9.05 log CFU/g to 8.18 and 8.34 log CFU/g by 2% of OEO and CLEO treated alone on 10 d. The melanosis ratio was also retarded from 38.16% to 28.98% and 26.35% by the two essential oils. The inhibitory effects of OEO and CLEO on the increase of PPO activity, weight loss, and TCA-soluble peptides, and the decreasing tendency of whiteness, the contents of myofibrillar and sarcoplasmic proteins were also founded. The samples treated with 1% OEO + 1% CLEO had better quality than those treated alone. Therefore, the combination of OEO and CLEO had a synergistic effect, which displayed the highest efficiency to prevent the melanosis, bacterial growth, and protein hydrolysis of shrimp.
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Khan, Atta ur Rehman, Muhammad Nadeem, M. Aqeel Bhutto, Fan Yu, Xianrui Xie, Hany El-Hamshary, Ayman El-Faham, Usama A. Ibrahim, and Xiumei Mo. "Physico-Chemical and Biological Evaluation of PLCL/SF Nanofibers Loaded with Oregano Essential Oil." Pharmaceutics 11, no. 8 (August 2, 2019): 386. http://dx.doi.org/10.3390/pharmaceutics11080386.
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Essential oils are complex volatile compounds, extracted from specific plant species, with promising therapeutic potentials. However, their volatile nature presents a major hindrance in using them as therapeutic agents. In the current study, we successfully encapsulated oregano essential oil (OEO) into Poly (l-lactic acid-co-e-caprolactone) /Silk Fibroin (PLCL/SF) polymers through electrospinning. The nanofibrous membrane (NF) was fabricated and characterized for various physico-chemical and biological attributions. Homogenous and bead free morphology was confirmed by scanning electron microscopy (SEM). Attenuated total reflection Fourier transform infrared spectroscopy (ATR-FTIR) confirmed the successful loading of OEO and its physical interaction with the blend of PLCL/SF. Moreover, thermogravimetric analysis (TGA) also confirmed the successful loading and thermostability of the OEO. Although a significant change was noted in tensile strength due to the loading of OEO, the mechanical behaviour still falls into the acceptable ranges required for skin tissue engineering. Similarly, fabricated material was evaluated for its biological significance. Liquid chromatography-mass spectrometry (LC-MS) was employed to determine the release behaviour of OEO from electrospun membranes. LC-MS data, noted for 48 h, confirmed the biphasic release of OEO. Furthermore, NF membranes have shown strong antioxidant and anti-tumor activities. This material is promising and can be implanted to avoid the recurrence of the tumor after its surgical removal.
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Cama-Curasi, John Víctor, Erick Saldaña, Melina L. M. Cruzado-Bravo, Carmen M. S. Ambrosio, and Jhony Mayta-Hancco. "Incorporation of nisin and oregano essential oil in cow’s milk to improve the quality of fresh cheese." Scientia Agropecuaria 13, no. 4 (December 15, 2022): 359–67. http://dx.doi.org/10.17268/sci.agropecu.2022.033.
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Firstly, this study aimed to determine the effect of adding nisin (0, 250 and 500 IU mL-1) and oregano essential oil (OEO) (0, 0.025% and 0.05%), alone or in combination, on Staphylococcus aureus load in cow’s milk. Next, it was evaluated the sensory, physicochemical and microbiological quality of fresh cheese (FC) manufactured with milk added of nisin + OEO (C1) or nisin alone (C2) compared to a control cheese (C0, milk without the addition of nisin or OEO). Results showed that adding nisin effectively reduced the S. aureus count in milk in a similar manner to adding way the combination of nisin + OEO compared to the control. FC quality evaluation results revealed that C1 and C2 did not alter the physicochemical quality of FC (pH, fat and total solids content) during storage (0-8 days) compared to the control. Furthermore, C1 and C2 reduced in a similar manner aerobic mesophilic bacteria and Enterobacteriaceae count in FC compared to the control during storage. Sensory evaluation showed that consumers did not value FC added of nisin + OEO (C1) due to its intense aroma of oregano, rating it with the lowest global quality.
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Kothalawala, Sukitha Geethma, Jun Zhang, Yue Wang, and Chengzhong Yu. "Submicron-Sized Vermiculite Assisted Oregano Oil for Controlled Release and Long-Term Bacterial Inhibition." Antibiotics 10, no. 11 (October 29, 2021): 1324. http://dx.doi.org/10.3390/antibiotics10111324.
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Oregano essential oil (OEO) is a natural compound consisting of potent antibiotic molecules. Its volatility is the major obstacle against the transportation and anti-bacterial performance. In this work, submicron-sized vermiculite (SMV) particles were prepared from Australian vermiculite clay by ball milling, and tested as a potential particulate-carrier for OEO. The loading of OEO by SMV can be easily achieved by mechanical mixing. Compared to raw vermiculite and free OEO, the OEO-loaded SMV displayed sustained isothermal release behaviour of OEO and demonstrated enhanced antibacterial performance in in vitro antibacterial tests against Escherichia coli (E. coli) and Staphylococcus epidermidis (S. epidermidis). This study provides a facile and commercially viable approach in designing advantageous carriers for volatile actives in antimicrobial applications.
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Jin, Xiaolu, Guanggen Huang, Zheng Luo, Yongfei Hu, and Dan Liu. "Oregano (Origanum vulgare L.) Essential Oil Feed Supplement Protected Broilers Chickens against Clostridium perfringens Induced Necrotic Enteritis." Agriculture 12, no. 1 (December 24, 2021): 18. http://dx.doi.org/10.3390/agriculture12010018.
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Oregano (Origanum vulgare L.) is a well-known traditional medicine and a cooking spice. Recent practice has also applied the essential oil from oregano (OEO) in poultry due to its great potential for an antibiotic alternative. Our objective was to evaluate the potential effects of OEO (with carvacrol and thymol as the main active ingredient) on preventing necrotic enteritis (NE) caused by Clostridium perfringens (Cp) in chickens. In the feeding trial, a total of 450 one-day-old commercial Arbor Acres broilers were randomly assigned in 5 experimental groups during a 26-day production period (d19 to d 26 was the Cp challenge stage), and each group consisted of 6 replicate pens (15 birds each pen). All treatments were: basal diet (control group); basal diet and Cp challenge (model group); Cp challenge and 10 mg/kg enramycin (positive control group); Cp challenge and 200 mg/kg OEO product (OEO low dosage group, OEOL); Cp challenge and 300 mg/kg OEO product (OEO high dosage group, OEOH). OEO feed supplement at both dosages had significant effects on increasing the body weight gain (BWG) and reversing the dropped feed intake (FI) induced by Cp challenge. Histopathological changes in the ileums of broiler chickens with NE induced by Cp were alleviated by OEO, which was mutually confirmed by the intestinal lesion scores. Dosage did not influence the protective effect of OEO on intestinal lesion scores. Furthermore, OEO was found to have limited effects on tight junction-related gene expressions (Occludin and ZO-1). The broilers of the OEOL and OEOH groups significantly decreased the expression of TNF-α mRNA in the ileum and only the OEOH group was found to inhibit the IFN-γ expression of IFN- induced by Cp challenge. Finally, despite the fact that in vitro antibacterial effects by OEO were observed, considering its high minimum inhibitory concentration (MIC) value, we inferred that the protective effects by OEO against Cp challenge were not attributable to its direct antibacterial effects. We proposed OEO as a promising substitute for antibiotics against NE induced by Cp during poultry production.
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Çayıroğlu, H., G. Filik, İ. Coşkun, A. Gül Filik, H. Çayan, and A. Şahin. "Spraying opened sugar beet pulp silage with oregano essential oil helps to sustain quality and stability." South African Journal of Animal Science 50, no. 1 (April 16, 2020): 9–16. http://dx.doi.org/10.4314/sajas.v50i1.2.
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This study was conducted to determine the effects of spraying oregano essential oil (OEO) onto sugar beet pulp silage (SBPS) on silage quality and aerobic stability after opening. A factorial experiment with three replicates of three treatments and four time periods was conducted using laboratory-type plastic silos. The treatments were an untreated control, silage sprayed with 10 ml/75 cm2 OEO, and silage sprayed with 20 ml/75 cm2 OEO. The silages were sampled at 0, 72, 120, and 168 hours after spraying. Temperature, L*, a*, and b* colour values, pH, water-soluble carbohydrates, crude nutrient contents, Fleig score, metabolizable energy (ME) value, lactic acid bacteria (LAB), total live bacteria (TLB), yeast, and mould formation were assessed. Spraying OEO onto SBPS did not affect L*, a*, and b* values, pH, water-soluble carbohydrates, and Fleig score values, but decreased temperature. Spraying OEO onto the silage increased organic matter, ether extract, acid detergent fibre, neutral detergent fibre and acid detergent lignin contents without affecting crude protein, crude fibre, nitrogen free extract, and ME contents. Irrespective of treatment, crude protein, ether extract, acid detergent fibre, acid detergent lignin, nitrogen free extract, Fleig score, and ME contents of silages increased with time after spraying. The OEO spraying reduced LAB, TLB, and yeast contents in silages. In conclusion, OEO spraying onto opened SBPS reduced LAB, TLB, and yeast formation and stopped mould growth up to 72 hours without affecting their nutritional properties, suggesting that OEO could be used to ensure the stability of SBPS.
Keywords: aerobic stability, mould growth, silage microbiology, nutrients, feeding management
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Zhan, Xiangjun, Yingzhu Tan, Yingmei Lv, Jianing Fang, Yuanjian Zhou, Xing Gao, Huimin Zhu, and Chao Shi. "The Antimicrobial and Antibiofilm Activity of Oregano Essential Oil against Enterococcus faecalis and Its Application in Chicken Breast." Foods 11, no. 15 (August 1, 2022): 2296. http://dx.doi.org/10.3390/foods11152296.
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Oregano essential oil (OEO) possesses anti-inflammatory, antioxidant, and cancer-suppressive properties. Enterococcus faecalis is a foodborne opportunistic pathogen that can be found in nature and the food processing industry. The goal of this investigation was to explore the antimicrobial action and mechanism of OEO against E. faecalis, inactivation action of OEO on E. faecalis in mature biofilms, and its application in chicken breast. The minimum inhibitory concentration (MIC) of OEO against E. faecalis strains (ATCC 29212 and nine isolates) ranged from 0.25 to 0.50 μL/mL. OEO therapy reduced intracellular adenosine triphosphate (ATP) levels, caused cell membrane hyperpolarization, increased the intracellular reactive oxygen species (ROS), and elevated extracellular malondialdehyde (MDA) concentrations. Furthermore, OEO treatment diminished cell membrane integrity and caused morphological alterations in the cells. In biofilms on stainless-steel, OEO showed effective inactivation activity against E. faecalis. OEO reduced the number of viable cells, cell viability and exopolysaccharides in the biofilm, as well as destroying its structure. Application of OEO on chicken breast results in a considerable reduction in E. faecalis counts and pH values, in comparison to control samples. These findings suggest that OEO could be utilized as a natural antibacterial preservative and could effectively control E. faecalis in food manufacturing.
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Cheng, Chuanshang, Yi Zou, and Jian Peng. "Oregano Essential Oil Attenuates RAW264.7 Cells from Lipopolysaccharide-Induced Inflammatory Response through Regulating NADPH Oxidase Activation-Driven Oxidative Stress." Molecules 23, no. 8 (July 26, 2018): 1857. http://dx.doi.org/10.3390/molecules23081857.
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Oregano is an aromatic plant widely distributed throughout the Mediterranean area and in Asia. Recent studies have revealed that the anti-inflammatory effect of essential oil in this plant. However, the mechanisms underlying the therapeutic potential have not been well elucidated. This study determined whether oregano essential oil (OEO) exerts an anti-inflammatory effect on lipopolysaccharide (LPS)-treated murine macrophage cells (RAW264.7 cells) in vitro and elucidated the possible underlying molecular mechanisms. The results showed that OEO (2.5–10 μg/mL) inhibited the expression and secretion of interleukin-1 beta (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor-alpha (TNF-α) in RAW264.7 cells treated with LPS (1 μg/mL). Consistent with the pro-inflammatory gene expression, the OEO treatment efficiently reduced the LPS-induced activation of mitogen-activated protein kinase, protein kinase B, and nuclear factor κB in RAW264.7 cells. Nicotinamide adenine dinucleotide phosphate (NADPH) oxidase inhibition in Nox2 protein-silenced cells attenuated the mRNA expression of IL-1β, IL-6, and TNF-α in the LPS-induced RAW264.7 cells. The OEO inhibited the LPS-induced elevation of NADPH oxidase and oxidative stress. This result suggests that LPS induces RAW264.7 cell inflammation through the NADPH oxidase-mediated production of reactive oxygen species (ROS). In conclusion, OEO protects against the LPS-induced RAW264.7 cell inflammatory response through the NADPH oxidase/ROS pathway.
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Plata-Rueda, Angelica, José Cola Zanuncio, José Eduardo Serrão, and Luis Carlos Martínez. "Origanum vulgare Essential Oil against Tenebrio molitor (Coleoptera: Tenebrionidae): Composition, Insecticidal Activity, and Behavioral Response." Plants 10, no. 11 (November 19, 2021): 2513. http://dx.doi.org/10.3390/plants10112513.
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Tenebrio molitor is one of the main stored product pests. This study characterized oregano essential oil (OEO) by gas chromatography (GC/FID and GC/MS) and assessed its insecticidal properties against T. molitor. Mortality, survival, respiration, and behavioral response in larva, pupa, and adult of this insect were determined. The major components of OEO were carvacrol (25.6%), p-cymene (12.3%), linalool (8.71%), thymol (7.22%), γ-terpinene (7.21%), caryophyllene oxide (4.67%), α-pinene (2.71%), and eucalyptol (2.69%). OEO caused high contact toxicity in larvae (LD50 = 3.03 µg insect–1), pupae (LD50 = 5.01 µg insect–1), and adults (LD50 = 5.12 µg insect−1) of T. molitor. Survival rates were 100% in larvae, pupae, and adults of T. molitor not treated with OEO, declining to 65–54%, 38–44%, 30–23%, and 6–2% in insects treated with LD25, LD50, LD75, and LD90, respectively. Low respiration rates of T. molitor at different developmental stages was observed after OEO exposure. Additionally, OEO exposure affects behavioral avoidance response and causes repellency in larvae and adults. These findings show that OEO exerts insecticidal and repellent effects against T. molitor, suggesting a potent alternative to synthetic insecticides for controlling the beetle.
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Barrionuevo, María Guillermina, Eloisa Monje, Mabel Enrico, Liliana Ryan, Claudia Mariana Asensio, Valeria Nepote, and Nelson Ruben Grosso. "Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life." AgriScientia 37, no. 1 (June 30, 2020): 41–51. http://dx.doi.org/10.31047/1668.298x.v37.n1.25427.
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The objective of this work was to study the effect of the addition of polyphenolic peanut skin extracts (PSE) and oregano essential oil (OEO) on the microbiological, chemical, and sensory properties of frankfurter-type sausages during storage. Seven treatments were prepared: control sample (C: without additives); sausage with commercial additives (F); with OEO (O); with Runner PSE (R); with Virginia PSE (V); with OEO and Runner PSE (OR), and with OEO and Virginia PSE (OV). Consumer tests and general composition analysis were performed on the fresh products (sausages without storage). Sausages were stored at 4 °C during 37 days and samples were extracted at days 0, 12, 23, and 37 for microbiological, chemical (peroxide value and conjugated dienes), and sensory descriptive analysis. All sausages had low fat content (3.36 g/100g) and good colour, flavour and texture acceptance scores by consumers (between 57 on a 9-point hedonic scale). The absence of commercial additives (nitrite, nitrate, and other compounds) affected the sausage characteristic colour, reducing the consumer’s acceptance. The treatments with natural additives had less microbiological and chemical deterioration compared to control sample. The results suggest peanut skin extracts and oregano essential oil can replace commercial additives as preservatives in sausages.
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Chen, Shunli, Min Wu, Caixia Wang, Shun Yan, Peng Lu, and Shuangfei Wang. "Developed Chitosan/Oregano Essential Oil Biocomposite Packaging Film Enhanced by Cellulose Nanofibril." Polymers 12, no. 8 (August 9, 2020): 1780. http://dx.doi.org/10.3390/polym12081780.
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The use of advanced and eco-friendly materials has become a trend in the field of food packaging. Cellulose nanofibrils (CNFs) were prepared from bleached bagasse pulp board by a mechanical grinding method and were used to enhance the properties of a chitosan/oregano essential oil (OEO) biocomposite packaging film. The growth inhibition rate of the developed films with 2% (w/w) OEO against E. coli and L. monocytogenes reached 99%. With the increased levels of added CNFs, the fibrous network structure of the films became more obvious, as was determined by SEM and the formation of strong hydrogen bonds between CNFs and chitosan was observed in FTIR spectra, while the XRD pattern suggested that the strength of diffraction peaks and crystallinity of the films slightly increased. The addition of 20% CNFs contributed to an oxygen-transmission rate reduction of 5.96 cc/m2·day and water vapor transmission rate reduction of 741.49 g/m2·day. However, the increase in CNFs contents did not significantly improve the barrier properties of the film. The addition of 60% CNFs significantly improved the barrier properties of the film to light and exhibited the lowest light transmittance (28.53%) at 600 nm. Addition of CNFs to the chitosan/OEO film significantly improved tensile strength and the addition of 60% CNFs contributed to an increase of 16.80 MPa in tensile strength. The developed chitosan/oregano essential oil/CNFs biocomposite film with favorable properties and antibacterial activity can be used as a green, functional material in the food-packaging field. It has the potential to improve food quality and extend food shelf life.
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Pirozzi, Annachiara, Vittoria Del Grosso, Giovanna Ferrari, and Francesco Donsì. "Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes." Foods 9, no. 11 (November 4, 2020): 1605. http://dx.doi.org/10.3390/foods9111605.
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Edible coatings have attracted significant interest in maintaining quality and improving the shelf life of fresh fruit and vegetables. This study aimed to improve tomato storability by using edible coatings, based on alginate cross-linked with calcium chloride, and containing an oregano essential oil (OEO) nanoemulsion as a natural antimicrobial. The coating formulations were preliminary optimized in terms of alginate and calcium chloride concentrations, using response surface methodology, to obtain a thin (~5 µm) and uniform layer on the tomatoes surface. The optimized coating (prepared using sequential dipping in a 0.5% w/w sodium alginate solution and in a 2.0% w/w calcium chloride solution) was enriched by incorporating an OEO nanoemulsion, formulated with lecithin as a natural emulsifier, at an OEO concentration of 0.17% w/w in the alginate solution. The nanoemulsion did not significantly affect the coating thickness and uniformity but improved the wettability of the tomato skin. More specifically, the alginate-based edible coatings exhibited a strong interaction with the hydrophobic tomato skin surface (higher than water), promoting surface adhesion. The addition of OEO nanoemulsion in the coating, by providing more hydrophobic sites, further improved the wetting capability and adhesion of the coating solution on the tomato surface. The developed edible coatings successfully contributed to prolonging the tomato shelf life, by reducing the growth of the endogenous microbial flora (total microbial load, yeasts, and molds) over 14 days at room temperature in comparison with the control, with significantly better performances for the edible coating containing the OEO nanoemulsion.
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Paganini, Camila Casagrande, Denise Adamoli Laroque, Bruno Augusto Mattar Carciofi, and Gláucia Maria Falcão de Aragão. "Shelf-life extension of meat products by cellulose acetate antimicrobial film incorporated with oregano’s essential oil." Research, Society and Development 10, no. 16 (December 12, 2021): e271101623335. http://dx.doi.org/10.33448/rsd-v10i16.23335.
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This study aimed to apply cellulose acetate (CA) films incorporated with oregano essential oil (OEO) to inhibit bacteria growth associated with spoilage of meat products (Weissella viridescens (microaerophilic) and Pseudomonas fluorescens (aerobic)) and evaluate its effect on the shelf life of vacuum-packed sliced ham (VPSH). CA films were produced using acetone solvent, adding 25, 35, 50, or 75 mg of OEO per film. Antimicrobial activity and mechanical properties of films were determined. CA films in Petri dishes showed a better antimicrobial effect against W. viridescens than P. fluorescens. As VPSH, presents a microaerophilic environment, product shelf life was determined fitting Baranyi and Roberts’ model to W. viridescens’ growth experimental data, at 8 °C. OEO did not modify films’ mechanical properties. Application of the CA film with 75 mg of OEO decreased value of W. viridescens, increased its value, resulting in a ham` shelf-life increased by eight days, demonstrating excellent application potential.
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Zou, Yi, Jun Wang, Jian Peng, and Hongkui Wei. "Oregano Essential Oil Induces SOD1 and GSH Expression through Nrf2 Activation and Alleviates Hydrogen Peroxide-Induced Oxidative Damage in IPEC-J2 Cells." Oxidative Medicine and Cellular Longevity 2016 (2016): 1–13. http://dx.doi.org/10.1155/2016/5987183.
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Oregano essential oil (OEO) has long been used to improve the health of animals, particularly their intestinal health. The health benefits of OEO are generally attributed to antioxidative actions, but the mechanisms remain unclear. Here, we investigate the antioxidative effects of OEO and their underlying molecular mechanisms in porcine small intestinal epithelial (IPEC-J2) cells. We found that OEO treatment prior to hydrogen peroxide (H2O2) exposure increased cell viability and prevented lactate dehydrogenase (LDH) release into the medium. H2O2-induced reactive oxygen species (ROS) and malondialdehyde (MDA) were remarkably suppressed by OEO. OEO dose-dependently increased mRNA and protein levels of the nuclear factor-erythroid 2-related factor-2 (Nrf2) target genes Cu/Zn-superoxide dismutase (SOD1) and g-glutamylcysteine ligase (GCLC, GLCM), as well as intracellular concentrations of SOD1 and glutathione. OEO also increased intranuclear expression of Nrf2 and the activity of an antioxidant response element reporter plasmid in IPEC-J2 cells. The OEO-induced expression of Nrf2-regulated genes and increased SOD1 and glutathione concentrations in IPEC-J2 cells were reduced by Nrf2 small interfering (si) RNAs, counteracting the protective effects of OEO against oxidative stress in IPEC-J2 cells. Our results suggest that OEO protects against H2O2-induced IPEC-J2 cell damage by inducing Nrf2 and related antioxidant enzymes.
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Sánchez-Tamayo, Martha, Claudia Ochoa-Martínez, and Faith Critzer. "Inactivation of Salmonella enterica and Colletotrichum gloeosporioides on Whole Mangoes by Application of an Antimicrobial Coating Containing Oregano Essential Oil." Horticulturae 7, no. 9 (September 11, 2021): 305. http://dx.doi.org/10.3390/horticulturae7090305.
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Mangoes are susceptible to bacterial and fungal contamination during storage and transportation. This study investigated the effectiveness of pectin-based coatings containing oregano essential oil (OEO) to reduce Salmonella enterica contamination and decrease anthracnose disease on whole mangoes. A cocktail of five strains of Salmonella spp. and Colletotrichum gloeosporioides strains was spot inoculated in mangoes to verify the antibacterial and antifungal activity of OEO. The inoculated mangoes were coated with pectin-based coatings containing 0, 0.5, 0.7, and 0.9% OEO. Coated fruits were stored for 11 days at 25 °C and 90% of relative humidity. All treatments with OEO effectively inhibited the growth of Salmonella, causing a reduction of 2.5 CFU/cm2 compared to the control treatment (0% OEO). In addition, coatings effectively inhibited the growth of C. gloeosporioides on the mango surface after 9 days of storage to the same extent as the traditional Prochloraz fungicide. The efficacy of coatings treatments was between 88.06 and 96.68% compared to the control treatment. Sensory analysis showed that the OEO did not affect the quality attributes of coated mango. Results showed the potential benefits of applying the pectin-based coatings with OEO as an alternative to control S. enterica and C. gloeosporioides in whole mangoes.
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Mehmet Gül, Emre Yılmaz, Gürkan Sezmiş, Betül Apaydın Yıldırım, Adem Kaya, and Süleyman Ercüment Önel. "Effect of oregano (Oreganum syriacum L.) essential oil and cage density on performance parameters, egg quality criteria, some blood biochemical parameters, blood antioxidant capacity, and intestinal histopathology in laying hens." GSC Biological and Pharmaceutical Sciences 13, no. 2 (November 30, 2020): 136–45. http://dx.doi.org/10.30574/gscbps.2020.13.2.0370.
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Although many methods have been developed in order to reduce the negative effects in laying hens reared at high cage density, researches on effects of dietary supplementation of oregano (Oreganum syriacum L., OEO) essential oil as a feed additive to the diets are extremely sparse. This study investigated the effects of OEO and caging density on performance parameters, egg quality criteria, some blood biochemical parameters, blood antioxidant capacity, and intestinal histopathology of laying hens. We used 276 white Lohmann laying hens aged 38–40 weeks in the experiment. The animals were divided to positive control (600 cm2 hen/cage, PC), negative control (360 cm2 hen/cage, NC), negative control+ 200 mg/kg OEO (NC+O2), negative control+ 400 mg/kg OEO (NC+O4), and negative control+ 600 mg/kg OEO (NC+O6). In this study, it was determined that egg weight and egg shell weight increased at higher caging density, but they did not change with dietary supplementation of OEO. In addition, the plasma calcium and phosphorus decreased with the higher caging density and dietary supplementation of OEO. Supplemented OEO to the diets of the laying hens reduced lipid peroxidation and improved antioxidant capacity and intestinal histopathology of laying hens. As a result, it was determined that OEO decreased the negative effects of high caging density. While this positive effect was found to be at a maximum dose at 400 mg/kg of OEO, it was determined that a dose of 600 mg/kg of OEO had a toxic effect, if even numerically.
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Reshadi, H., M. Torki, and H. Mohammadi. "Changes in performance, egg quality and blood parameters of laying hens fed selenium and oregano oil." Animal Production Science 60, no. 13 (2020): 1620. http://dx.doi.org/10.1071/an19319.
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Context Organic and herbal additives in feed may lead to more healthy animal products. For this study, we hypothesised that an organic form of selenium and/or a herbal additive (oregano, Origanum vulgare L.) may improve performance of laying hens. Aims The study was designed to determine the effects of selenium source (SS, sodium selenite; or selenium yeast, SY), oregano essential oil (OEO) and a combination of Se and OEO on performance, egg quality and blood parameters of laying hens. Methods In total, 216 Lohmann LSL-Lite laying hens, 66 weeks of age, were assigned to feed on one of six diets: control group, receiving basal diet (BD); BD + 0.3 mg SS/kg; BD + 0.3 mg SY/kg; BD + 250 mg OEO/kg; BD + 250 mg OEO + 0.3 mg SS/kg; BD + 250 mg OEO + 0.3 mg SY/kg. For each treatment, there were six replicates of six hens each for 12 weeks. Key results Feed conversion ratio was higher (P < 0.05) with the OEO diet than in the control. The SY diet decreased egg production and the OEO diet decreased egg mass (P < 0.05), although this effect was reversed with the SY + OEO diet. This would illustrate a synergistic effect of OEO with SY. Highest and lowest yolk colour values were found with the SY and SS diets, respectively (P < 0.05). Serum uric acid was lower with diets containing Se than the control diet (P < 0.05). Glutathione peroxidase activity was highest with SY and SY + OEO diets and lowest with the OEO diet (P < 0.05). Birds fed the SS + OEO diet showed the highest total antioxidant capacity and those fed SY showed the lowest total antioxidant capacity (P < 0.05). Conclusions Based on the results of the current study, it can be concluded that SY diet have increasing effect on egg weight in laying hens. In addition, novel synergistic effects between OEO and SY diets on improving egg production, egg mass and feed conversion ratio have been found. In terms of oxidative status, the detected synergistic effects between OEO and SS diets on total antioxidant capacity and between OEO and SY diets on glutathione peroxidase (GPx) have not been reported before, that appreciate more clarifying investigations in future. Although, dietary supplemental SY individually and also with OEO increased GPx, adding SS to diet together with OEO showed more improving effect on GPx compared to the separate usage. Implications Dietary supplemental SY can improve egg weight in laying hens. In addition, adding SY to diet of laying hens individually and with OEO have beneficial effects on oxidative status of bird in terms of GPs activity, which in turn can ameliorate the unfavourable impressions of probable environmentally oxidative stress on productive performance.
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Rivera-Gomis, Jorge, Camila Peres Rubio, Cristina Martínez Conesa, Julio Otal Salaverri, José Joaquín Cerón, Damián Escribano Tortosa, and María José Cubero Pablo. "Effects of Dietary Supplementation of Garlic and Oregano Essential Oil on Biomarkers of Oxidative Status, Stress and Inflammation in Postweaning Piglets." Animals 10, no. 11 (November 11, 2020): 2093. http://dx.doi.org/10.3390/ani10112093.
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The effects of two different concentrations of micro capsuled oregano essential oil (OEO) and purple garlic powder on biomarkers of oxidative status, stress, and inflammation, as well as on average daily gain (ADG) and feed conversion ratio (FCR), were evaluated in piglets during the postweaning period. The trial was carried out with 300 crossbred pigs of 21 days of age fed with different concentrations of OEO and purple garlic powder and ZnO. Saliva and serum samples were taken to evaluate a panel of biomarkers of oxidative status, stress, and inflammation. OEO and garlic powder at 0.4% did not produce significant changes in C-reactive protein (CRP) and cortisol and yielded higher levels of the antioxidant biomarker CUPRAC in serum than higher doses (p < 0.01); they yielded a better ADG than the control and ZnO diets. OEO and garlic powder at higher concentrations than 0.4% showed higher concentrations of CRP (p < 0.05). Overall, doses of OEO and garlic powder at 0.4% did not lead to inflammation, stress, or negative changes in oxidative biomarkers in piglets during the postweaning period and gave better productive performance than the control and ZnO diets. High doses of OEO and garlic powder were ineffective and could negatively affect the animals. Therefore, our results highlight the importance of the dose used when OEO or garlic are supplemented to piglets.
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Gutiérrez-Pacheco, María Melissa, Luis Alberto Ortega-Ramírez, Brenda Adriana Silva-Espinoza, Manuel Reynaldo Cruz-Valenzuela, Gustavo Adolfo González-Aguilar, Jaime Lizardi-Mendoza, Raquel Miranda, and Jesús Fernando Ayala-Zavala. "Individual and Combined Coatings of Chitosan and Carnauba Wax with Oregano Essential Oil to Avoid Water Loss and Microbial Decay of Fresh Cucumber." Coatings 10, no. 7 (June 29, 2020): 614. http://dx.doi.org/10.3390/coatings10070614.
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The objective of the present study is to evaluate the effect of individual and combined coatings of chitosan (0.008 g·mL−1) and carnauba wax (0.1 g·mL−1) with oregano essential oil (OEO, 0.08 g·mL−1) to reduce dehydration and microbial decay of fresh cucumbers stored at 10 °C. Chitosan-OEO-wax films showed the lowest water vapor transmission rate (0.141 g·m−2·h−1), compared to single chitosan films (0.257 g·m−2·h−1). While chitosan-OEO films completely inhibited the in vitro growth of Alternaria alternata and reduced the growth of Salmonella Typhimurium, Escherichia coli O157:H7, mesophilic bacteria, and fungi isolated from decayed cucumbers. Besides, the infrared analysis of chitosan-OEO-wax films showed shifts in O–H and N–H absorption bands, indicating possible hydrogen bonding between the components. Wax and wax-OEO were the most effective coatings to prevent weight loss in cucumbers during 15 days of storage at 10 °C, while the most effective antimicrobial treatments were chitosan and chitosan-OEO. Therefore, these results showed that carnauba wax and carnauba wax-OEO coatings were the most effective in weight loss, whereas chitosan and chitosan-OEO were the most effective to reduce the microbial load of the treated fresh cucumber.
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Ramirez, Swanny Y., Lina M. Peñuela-Sierra, and Maria A. Ospina. "Effects of oregano (Lippia origanoides) essential oil supplementation on the performance, egg quality, and intestinal morphometry of Isa Brown laying hens." March-2021 14, no. 3 (March 9, 2021): 595–602. http://dx.doi.org/10.14202/vetworld.2021.595-602.
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Background and Aim: The use of antibiotics as growth promoters in the feed of poultry, has contributed to an increase in the antimicrobial resistance of foodborne pathogens worldwide. Hence, the development of new effective alternatives to antibiotics that do not hinder productivity is imperative. For this, the aim of the present study was to determine whether oregano essential oil (OEO) extracted from Lippia origanoides is a suitable alternative to growth-promoting antibiotics (GPAs) for improving the performance, egg quality, and intestinal morphometry of ISA Brown laying hens. Materials and Methods: A total of ninety-six 70-week-old ISA Brown laying hens were randomly assigned to four treatment groups with four replicates per treatment and six hens per replicate. The treatments consisted of four different diets that were formulated according to the nutritional requirements of the genetic line and the production phase with and without the addition of GPA and OEO: NC, which did not contain OEO or GPA; GPA, which included 50 ppm zinc bacitracin as a GPA; 80OEO, which included 80 ppm OEO and no GPA; and 150OEO, which included 150 ppm OEO and no GPA. Results: All of the OEO and GPA treatment groups had a better feed conversion ratio than the NC group. However, the addition of 150 ppm OEO to the diet improved the percentage egg production and egg mass, as well as the external and internal quality of the egg compared with the other treatments. In addition, both the 80OEO and 150OEO treatments improved the yolk color, shell thickness, and shell color, as well as parameters related to the intestinal morphometry compared with the NC group. Conclusion: The findings of this study indicate that 150 ppm OEO can be used as a substitute for GPA to improve the performance, egg quality, and parameters related to the intestinal morphometry of ISA Brown laying hens.
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Veenstra, Jacob P., and Jeremy J. Johnson. "Oregano (Origanium Vulgare) Extract for Food Preservation and Improving Gastrointestinal Health." International Journal of Nutrition 3, no. 4 (April 9, 2019): 43–52. http://dx.doi.org/10.14302/issn.2379-7835.ijn-19-2703.
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The Mediterranean diet has long been known to provide a variety of health benefits including cardiovascular protection, cancer prevention, and lowering gastrointestinal inflammation. Oregano (Origanium vulgare) is an herb prominent in the Mediterranean diet, and has been shown to possess several bioactive properties including anti-oxidant, anti-microbial, anti-inflammatory, and analgesic properties. The anti-oxidant and anti-microbial properties of oregano also make it a strong candidate as a natural food preservative. Because of the recent public concern with synthetic food preservatives, natural alternatives are increasingly being evaluated for effective food preservation. Oregano extract (OE) and essential oil (OEO) are two such agents that have shown promise as natural food preservatives. Additionally, oregano is being evaluated for its positive effect on gastrointestinal health, suggesting an additional benefit of food preservation with oregano. This review will describe in vitro studies related to the anti-microbial and anti-oxidant properties of oregano along with food preservation studies with oregano in various model food matrices. The major phytochemical content reported for OE and OEO will also be outlined to highlight the importance of characterizing the extract that is used, since the extraction process can have a significant effect on the phytochemicals therein. Finally, in vivo studies that investigate the gastrointestinal health benefits of oregano, specifically against inflammation, will be addressed to describe the role of oregano on gastrointestinal health.
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Hulánková, Radka, and Gabriela Bořilová. "In vitro combined effect of oregano essential oil and caprylic acid against Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes." Acta Veterinaria Brno 80, no. 4 (2011): 343–48. http://dx.doi.org/10.2754/avb201180040343.
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In vitro inhibition of foodborne pathogens via action of natural antimicrobials – caprylic acid (CA) and essential oil from Origanum vulgare L. (OEO) with high carvacrol content (72%) was evaluated. For 15 Salmonella strains the minimum inhibitory concentration (MIC) determined by broth microdilution method ranged between 3.67–4.33 μl·ml-1 for CA and between 0.48–0.57 μl·ml-1 for OEO. For 7 Listeria monocytogenes strains the MIC ranged between 2.17–2.83 μl·ml-1 for CA and between 0.52–0.58 μl·ml-1 for OEO. Type strains of Escherichia coli O157:H7 and Staphylococcus aureus were tested, too, with MIC of CA 3.60 μl·ml-1 and 3.20 μl·ml-1 and MIC of OEO 0.51 μl·ml-1 and 0.48 μl·ml-1, respectively. Furthermore, it was found that the MIC of CA can be decreased by even low addition (0.05%) of citric or acetic acid and to a lesser extent by lactic acid, whereas the MICs of OEO did not notably decrease. Combined application of CA and OEO determined by FIC index led only to an additive effect (0.5 ≤ FIC ≤ 1). Combination of natural additives OEO, CA and eventually acetic or citric acid seems to have the potential to be an effective mixture for inhibition of foodborne pathogens, predominantly Salmonella spp. and L. monocytogenes, even in only slightly acidic food.
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Zou, Yi, Quanhang Xiang, Jun Wang, Jian Peng, and Hongkui Wei. "Oregano Essential Oil Improves Intestinal Morphology and Expression of Tight Junction Proteins Associated with Modulation of Selected Intestinal Bacteria and Immune Status in a Pig Model." BioMed Research International 2016 (2016): 1–11. http://dx.doi.org/10.1155/2016/5436738.
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Oregano essential oil (OEO) has long been used to improve the health of animals, particularly the health of intestine, which is generally attributed to its antimicrobial and anti-inflammatory effects. However, how OEO acts in the intestine of pig is still unclear. This study was aimed at elucidating how OEO promotes the intestinal barrier integrity in a pig model. Pigs were fed a control diet alone or one supplemented with 25 mg/kg of OEO for 4 weeks. The OEO-treated pigs showed decreased (P<0.05) endotoxin level in serum and increased (P<0.05) villus height and expression of occludin and zonula occludens-1 (ZO-1) in the jejunum. These results demonstrated that the integrity of intestinal barrier was improved by OEO treatment. The OEO-treated pigs had a lower (P<0.05) population ofEscherichia coliin the jejunum, ileum, and colon than the control. This is in accordance with the greater inactivation (P<0.05) of inflammation, which was reflected by the mitogen-activated protein kinase (MAPK), protein kinase B (Akt), and nuclear factorκB (NF-κB) signaling pathways and expression of inflammatory cytokines in the jejunum. Our results show that OEO promotes intestinal barrier integrity, probably through modulating intestinal bacteria and immune status in pigs.
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Plati, Fotini, Rigini Papi, and Adamantini Paraskevopoulou. "Characterization of Oregano Essential Oil (Origanum vulgare L. subsp. hirtum) Particles Produced by the Novel Nano Spray Drying Technique." Foods 10, no. 12 (November 25, 2021): 2923. http://dx.doi.org/10.3390/foods10122923.
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Oregano essential oil (OEO), due to its wide variety of biological activities, could be a “green” alternative to chemical preservatives. On the other hand, the difficulties in its use or storage have turned researchers’ interest in encapsulation strategies as a way to face stability and handling issues. Fabrication of OEO-loaded particles, using nano spray drying technique (NSD) and whey protein isolate-maltodextrin mixtures (1:1, 1:3) as wall materials appears to be a novel and promising strategy. The obtained particles were characterized in terms of volatile composition, encapsulation efficiency, and physicochemical, molecular, morphological, and antibacterial properties. The results confirmed that encapsulation of OEO using NSD achieved high levels of powder recovery (>77%) and encapsulation efficiency (>98%) while assisting in the retention of the main bioactive compounds. The partial replacement of WPI by MD significantly affected particles’ physical properties. FTIR analyses revealed the possible structural stabilization of core and wall materials, while SEM verified the very fine size and spherical shape. Finally, antibacterial studies demonstrated their activity against Escherichia coli and Staphylococcus aureus, which is much stronger in comparison with that of pure OEO, proving the positive effect of NSD and particles’ potential in future food applications.
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Tan, Chengquan, Hongkui Wei, Haiqing Sun, Jiangtao Ao, Guang Long, Siwen Jiang, and Jian Peng. "Effects of Dietary Supplementation of Oregano Essential Oil to Sows on Oxidative Stress Status, Lactation Feed Intake of Sows, and Piglet Performance." BioMed Research International 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/525218.
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Fifty-four multiparous large white sows were used to determine the effects of supplementing oregano essential oil (OEO) to the gestation and lactation diets on oxidative stress status, lactation feed intake, and their piglet performance. Two groups were fed diets with (OEO;n=28) or without (Control;n=26) supplemental 15 mg/kg OEO during gestation and lactation. The serum levels of reactive oxygen species (ROS) (P<0.05), 8-hydroxy-deoxyguanosine (8-OHdG) (P<0.05), and thiobarbituric acid reactive substances (TBARS) (P<0.05) were higher during gestation (days 90 and 109) and lactation (days 1 and 3) than in early gestation (day 10). Compared with the control group, the OEO diet significantly reduced sows’ serum concentrations of 8-OHdG (P<0.05) and TBARS (P<0.01) on day 1 of lactation. The OEO diet increased the sows’ counts of faecallactobacillus(P<0.001) while reducingEscherichia coli(P<0.001) andEnterococcus(P<0.001). In the third week of lactation the treatment tended to increase sow’s feed intake (P=0.07), which resulted in higher average daily gain (P<0.01) of piglets. Our results demonstrated that there is an increased systemic oxidative stress during late gestation and early lactation of sows. The OEO supplementation to sows’ diet improved performance of their piglets, which may be attributed to the reduced oxidative stress.
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Gabriel, Ndakalimwe Naftal, Gadaffi M. Liswaniso, Wilhelm Haihambo, and Kenneth Prudence Abasubong. "The Effects of Origanum vulgare L. Essential Oils on Anaesthesia and Haemato-Biochemical Parameters in Mozambique Tilapia (Oreochromis mossambicus) Post-Juveniles." Aquaculture Journal 2, no. 4 (October 21, 2022): 257–68. http://dx.doi.org/10.3390/aquacj2040015.
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This study investigated the effects of oregano (Origanum vulgare) essential oil (OEO) anaesthesia and stress-related physiological parameters in tilapia mossambicus (Oreochromis mossambicus) post-juveniles. Fish were subjected to different concentrations of OEO (25, 50, 100, and 150 μL L−1) to assess the effects of the anaesthesia and recovery time. A second experiment subjected fish to other handling treatments, including a control (no OEO exposure), ethanol solution, 25 μL L−1 (low effective anaesthesia concentration of OEO), and 100 μL L−1 high effective anaesthesia concentration of OEO) for 10 min to assess the haemato-biochemical indices and survival rate at 0 h and after 24 h. Moreover, all the tested OEO concentrations induced anaesthesia in the studied fish, where the anaesthesia induction time decreased with increased OEO concentrations. Meanwhile, the inverse was reported for recovery time. Based on the ideal anaesthetic criteria, 50 μL L−1 and 100 μL L−1 were the suitable concentrations that could be recommended for quick anaesthesia. However, according to the haemato-biochemical parameters and survival results, 25 μL L−1 was safe to anaesthetise tilapia mossambicus for 10 min and could be recommended for time-consuming fish-handling procedures. Future studies should investigate multiple factors that influence anaesthesia in fish for better optimisation of OEO in tilapia mossambicus.
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Gao, Fei, Lianhua Zhang, Hui Li, Fei Xia, Hongtong Bai, Xiangshu Piao, Zhiying Sun, Hongxia Cui, and Lei Shi. "Dietary Oregano Essential Oil Supplementation Influences Production Performance and Gut Microbiota in Late-Phase Laying Hens Fed Wheat-Based Diets." Animals 12, no. 21 (November 2, 2022): 3007. http://dx.doi.org/10.3390/ani12213007.
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This study aimed to investigate the potential effects of OEO on production performance, egg quality, fatty acid composition in yolk, and cecum microbiota of hens in the late phase of production. A total of 350 58-week-old Jing Tint Six laying hens were randomly divided into five groups: (1) fed a basal diet (control); (2) fed a basal diet + 5 mg/kg flavomycin (AGP); (3) fed a basal diet + 100 mg/kg oregano essential oil + 20 mg/kg cinnamaldehyde (EO1); (4) fed a basal diet + 200 mg/kg oregano essential oil + 20 mg/kg cinnamaldehyde (EO2); (5) fed a basal diet + 300 mg/kg oregano essential oil + 20 mg/kg cinnamaldehyde (EO3). Compared to the control group, group EO2 exhibited higher (p < 0.05) egg production during weeks 5–8 and 1–8. EO2 had a lower feed conversion ratio than the control group during weeks 1–8. The content of monounsaturated fatty acid (MUFA) in EO2 was higher (p < 0.05) than that of the control and AGP groups. EO2 increased (p < 0.05) the abundance of Actinobacteriota and decreased the abundance of Desulfovibri in the cecum. The abundances of Anaerofilum, Fournierella, Fusobacterium, and Sutterella were positively correlated with egg production, feed conversion ratio, and average daily feed intake, while the abundances of Bacteroides, Desulfovibrio, Lactobacillus, Methanobrevibacter, and Rikenellaceae_RC9_gut_group were negatively correlated with egg production, feed conversion ratio, and average daily feed intake. Dietary supplementation with 200 mg/kg OEO and 20 mg/kg cinnamaldehyde could improve egg-production performance, decrease feed conversion ratio, and alter the fatty acid and microbial composition of eggs from late-phase laying hens.
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Ortiz, Ronnal, Germán Afanador, Diana Vásquez, and Claudia Ariza-Nieto. "Efecto del aceite esencial de orégano sobre el desempeño productivo de ponedoras y la estabilidad oxidativa de huevos enriquecidos con ácidos grasos poliinsaturados." Revista de la Facultad de Medicina Veterinaria y de Zootecnia 64, no. 1 (January 1, 2017): 61–70. http://dx.doi.org/10.15446/rfmvz.v64n1.65829.
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This study evaluated the inclusion of oregano essential oil (OEO, Lippia origanoides Kunth) in diets enriched with polyunsaturated fatty acids (PUFAs) on productive performance of laying hens, lipid profile and oxidative stability of eggs during storage. 144 hens were distributed in one of four treatments with six replicates in order to evaluate the effect of the type of oil used in the diet (palm or fish) and the inclusion of OEO on the production variables, along with the ethereal extract, lipid profile and malonaldehyde concentration (MDA), using a completely randomized factorial design with the repeated measures of days of storage (0, 30 and 60 days at 4° C). Results show that the type of oil and the OEO did not affect productive performance of layers (P > 0.05). PUFA concentration increased in 16.8% in diets with fish oil in 16.8%, where the DHA also increased by1.4% (P < 0.05), increasing the MDA concentration in egg (MDA 41.6 ng/g yolk), while supplementation of OEO at a level of 100 g/ton improved oxidative stability during storage (MDA 31.1 ng/g yolk). During storage the concentration of MDA in the yolk increased with time reaching 38 ng/g yolk at 60 days. The OEO showed potential as a natural antioxidant in the diet of layers hens improving the oxidative stability of eggs stored at 4°C up to 60 days.
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CHAVES-LÓPEZ1, CLEMENCIA, ANA MARÍA MARTIN-SAacute;NCHEZ, EVANGÉLICA FUENTES-ZARAGOZA, MANUEL VIUDA-MARTOS, JUANA FERNÁNDEZ-LÓPEZ, ESTHER SENDRA, ESTRELLA SAYAS, and JOSÉ ANGEL PÉREZ ALVAREZ. "Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics." Journal of Food Protection 75, no. 1 (January 1, 2012): 104–11. http://dx.doi.org/10.4315/0362-028x.jfp-11-184.
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Oregano essential oil (OEO) was evaluated to determine its effect on the growth of natural contaminating molds on the surface of Spanish fermented sausage, the development of the internal microbial population of the sausage, and the physicochemical properties of the sausage. Results indicated a dramatic reduction in the contaminant molds. At the end of ripening, the main endogenous fungal species in control samples were Mucor racemosus (55%), Aspergillus fumigatus (20.6%), Cladosporium sphaerospermum (11.1%), Acremonium strictum (7.9%), and Aspergillus niger (4.7%). In samples treated with OEO, M. racemosus and A. fumigatus were the only species isolated; the treatment was more effective against A. fumigatus than against M. racemosus. The use of OEO to inhibit surface fungi did not affect the sausage drying process, pH, water activity, or color changes during ripening. These parameters change in a typical pattern for fermented dry-cured sausages during ripening. At the end of ripening, OEO-treated sausages had lower hardness and greater chewiness than the control but showed similar textural properties to sausages treated with potassium sorbate.
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Peredo-Luna, Areli H., Aurelio Lopez-Malo, Enrique Palou, and Maria Teresa Jimenez-Munguia. "Stability of Mexican Oregano Essential Oil Double Emulsions Obtained by Ultrasound Formulated With Whey Protein Concentrate and Tween 80." Journal of Food Research 6, no. 1 (December 8, 2016): 32. http://dx.doi.org/10.5539/jfr.v6n1p32.
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Water-in-oil-in-water (W/O/W) emulsions have a great potential use for food applications because they can protect sensitive compounds, such as essential oils. The aim of this study was to determine the effect of ultrasonic homogenization parameters: intensity (42 or 54 µm) and time (5 or 7.5 min); and formulation: oil phase proportion (20 or 30%) and emulsifier concentration (0 or 0.3%); on the physical and stability properties of Mexican oregano essential oil (OEO) in double emulsions. The emulsions were made in a two-step process, primary emulsions (W/O) containing OEO in the oil phase and ascorbic acid solution in the water phase, were stabilized with lecithin; while secondary emulsions were stabilized with 6% (w/w) of whey protein concentrate (WPC) and with or without Tween 80 (T80). Creaming, viscosity and droplet size distribution were measured to determine the stability of the W/O/W emulsions; as well as other physical properties like density and pH. The prepared W/O/W emulsions had droplet sizes between 2.89(±0.589) µm and 4.123(±0.964) µm. The most stable emulsions, with no creaming developed after 25 days of storage, were the ones formulated with WPC with T80, and additionally, 30% of the primary emulsion. Besides, higher intensity and longer time of ultrasonic homogenization conditions applied enhances W/O/W stability. Empirical models were developed for viscosity and creaming properties of W/O/W emulsions, with 99.7% of correlation coefficients, finding optimum values for specific homogenization conditions and formulation. Further studies are suggested to evaluate OEO in W/O/W emulsions as controlled release systems in food.
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Muñoz-Cuautle, Adrián, María Esther Ortega-Cerrilla, José Guadalupe Herrera-Haro, Cuauhtémoc Nava-Cuellar, Carlos Gutiérrez-Olvera, Jacinto Efrén Ramírez-Bribiesca, and Pedro Zetina-Córdoba. "Effect of Oregano (Lippia graveolens) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat." Agriculture 12, no. 7 (July 6, 2022): 973. http://dx.doi.org/10.3390/agriculture12070973.
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The objective of this study was to evaluate the inclusion of oregano essential oil (OEO) as a phytogenic feed additive in the diet of lambs on the productive performance, ruminal pH, ammoniacal nitrogen production, volatile fatty acids, nitrogen balance, carcass yield, backfat thickness, loin eye (Longissimus dorsi) area, shelf life, and antioxidant activity of the meat. Thirty-nine Suffolk × Hampshire lambs (19 ± 3.7 kg live weight) were used in a completely randomized design with three treatments (n = 13) consisting of 0, 0.02, and 0.04% OEO in the diet. The inclusion of OEO in the diet did not affect (p > 0.05) the productive performance due to the treatments; similarly, no differences (p > 0.05) were observed in the ruminal variables and nitrogen balance. Backfat thickness and loin eye area had similar results (p > 0.05), and the antioxidant activity in meat was improved (p < 0.05) with the inclusion of OEO. Shelf life and crude protein content increased (p < 0.05) with the inclusion of OEO in the diet and with the passing of storage days. Dry matter was affected (p < 0.05) by the storage time, with a decrease observed on day 24. pH, ether extract, and ash were not affected (p > 0.05). It is concluded that the productive performance, ruminal variables, nitrogen balance, loin eye area, backfat thickness, and carcass yield were not affected by the inclusion of OEO. However, crude protein remained stable and antioxidant activity improved, increasing the shelf life of lamb meat.
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Zhang, Cheng, Weihao Li, Ligong Chen, Zhaoliang Chen, Xuejing Wang, Qianqian Xu, Hailong Zhang, Huan Chen, and Juxiang Liu. "Oregano Oil Combined with Macleaya Cordata Oral Solution Improves the Growth Performance and Immune Response of Broilers." Animals 12, no. 18 (September 19, 2022): 2480. http://dx.doi.org/10.3390/ani12182480.
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The abuse of AGPs in animal husbandry has led to severe problems such as drug resistance and ecological, and environmental destruction, which seriously threaten human health and public health security. In recent years, extracts of oregano oil and macleaya cordata have become a hot spot in the research and application of AGP substitutes for their safety and high efficiency. This study is the first to report the effect of oregano oil combined with macleaya cordata oral solution on broiler growth performance. A total of 960 one-day-old broiler chickens were randomly divided into four treatment groups (240 chickens per group). Each treatment group was divided into six replicate groups (40 birds per replicate group). There were four groups in this study: the solvent control group, the oregano essential oil combined with macleaya cordata extract oral solution group (OS group), the oregano essential oil oral solution group (OEO group), and the macleaya cordata extract oral solution group (MCE group). Two chickens from each replicate group were collected and mixed into a composite sample. Six composite samples were obtained for each treatment group. The results showed that the oregano oil combined with macleaya cordata oral solution significantly improved the growth performance of broiler chickens. At the same time, serum biochemical indices, serum antioxidant indices, serum immune indices, serum cytokines, and intestinal morphology were significantly improved by the OS group. This study shows that oregano oil combined with macleaya cordata oral solution has substantial potential to be an alternative to AGPs for broilers.
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Jonušaite, Kristina, Petras Rimantas Venskutonis, Gines Benito Martínez-Hernández, Amaury Taboada-Rodríguez, Gema Nieto, Antonio López-Gómez, and Fulgencio Marín-Iniesta. "Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers." Foods 10, no. 4 (April 4, 2021): 776. http://dx.doi.org/10.3390/foods10040776.
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The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.
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Ríos-de-Benito, Luis Fernando, Monserrat Escamilla-García, Blanca García-Almendárez, Aldo Amaro-Reyes, Prospero Di Pierro, and Carlos Regalado-González. "Design of an Active Edible Coating Based on Sodium Caseinate, Chitosan and Oregano Essential Oil Reinforced with Silica Particles and Its Application on Panela Cheese." Coatings 11, no. 10 (October 2, 2021): 1212. http://dx.doi.org/10.3390/coatings11101212.
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Active edible films and coatings incorporating antimicrobial agents such as essential oils are studied to improve the shelf-life of fresh foods. The aim of this work was to study a mixture of sodium caseinate-chitosan (SC:CH), added with mesoporous silica nanoparticles filled with oregano essential oil (MSN-OEO), to produce an active edible coating for Panela cheese and to evaluate its properties during refrigerated storage for 15 days. The OEO was extracted by hydrodistillation and was incorporated into the MSN. Films based on SC:CH of 4:1 and 8:1 ratios with and without MSN-OEO were produced and the mechanical, barrier, physicochemical and microbiological properties of the films were evaluated. The SC:CH 8:1 ratio (w/w) with MSN-OEO showed reduced mean particle size (764.8 ± 23.3 nm), and a stable solution (zeta potential = 29.9 ± 1.1 mV). The thickness and solubility were influenced by the incorporation of MSN-OEO making it thinner and less soluble. Panela cheese samples were coated by the spray method using the SC:CH 8:1 containing MSN-OEO film forming solution. The final pH of the control cheese was 0.5 units lower than that of the coated cheese, whereas final moisture loss of the control cheese was 4.2 times that of the coated cheese. The mesophilic aerobic bacteria and of molds and yeasts populations achieved a reduction of about 2 Log10 UFC/g after 15 days of storage. Due to microbial growth delay, and little moisture loss, this active coating may improve the quality and safety of Panela cheese.
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Grandi, Giulio, Laura Helen Kramer, Afro Quarantelli, and Federico Righi. "Influence of Oregano Essential Oil (Oeo) on Prevalence and Oocyst Shedding Dynamics of Naturally Acquired Eimeria Spp. Infection in Replacement Dairy Heifers." Annals of Animal Science 16, no. 1 (January 1, 2016): 171–79. http://dx.doi.org/10.1515/aoas-2015-0050.
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Abstract The administration of oregano essential oil (OEO) was tested in a dairy farm (Piacenza, Italy) with a history of sporadic cases of clinical coccidiosis in order to evaluate its influence on infection prevalence and oocyst excretion pattern in calves and replacement dairy heifers. Animals were recruited at 1 month of age and allocated to two groups of 25 animals, experimental (E) and control (C). OEO was added at a concentration of 100 ppm to the feedstuff administered to group E. Prevalence of infection and the number of oocysts per gram of feces (OPG) was evaluated monthly from 30 days of life (d30) till d150, with one extra sampling at d45, for a total of 6 time points. No significant differences were observed regarding the prevalence of infection between the two groups (83% general prevalence, 93% in group E, 72% in group C) although slightly higher prevalence was seen for Eimeria bovis and Eimeria alabamensis in group C, while the opposite was seen for Eimeria zuernii. OEO addition to the diet did not have any effect on the course of coccidial infections in calves and replacement dairy heifers. Other variables, in particular data on growth and production, should likely be tested before ruling out the potential role of OEO, alone or in combination with other control measures, to reduce infection pressure and therefore to improve animal welfare and performance.
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Nagmetova, Gulden, Anna Berthold-Pluta, Monika Garbowska, Askar Kurmanbayev, and Lidia Stasiak-Różańska. "Antibacterial Activity of Biocellulose with Oregano Essential Oil against Cronobacter Strains." Polymers 12, no. 8 (July 24, 2020): 1647. http://dx.doi.org/10.3390/polym12081647.
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Biocellulose, named “the biomaterial of the future”, is a natural and ecologically friendly polymer, produced by selected acetic acid bacteria strains. Biocellulose impregnated with antimicrobial agents can be used as a novel, safe, and biodegradable food packaging material, helping extend the shelf life of some products and may also have the chance to replace typical plastic packaging, which is a big environmental problem these days. This study aimed to evaluate if cellulose impregned with natural oregano essential oil could show antibacterial activity against Cronobacter strains, which can occur in food, causing diseases and food poisoning. Bacterial cellulose was obtained from two acetic bacteria strains, Gluconacetobacter hansenii ATCC 23769 and Komagataeibacter sp. GH1. Antibacterial activity was studied by the disc-diffusion method against chosen Cronobacter strains, isolated from the plant matrix. Oregano essential oil has been shown to penetrate into the structure of bacterial cellulose, and after applying cellulose to the solid medium, it showed the ability to migrate. Biopolymer from the strain K. sp. GH1 was able to better absorb and retain essential oregano oil (OEO) compared to bacterial cellulose (BC) produced by the G. hansenii ATCC 23769. Bacterial cellulose with oregano essential oil from strain Komagataeibacter GH1 showed generally greater inhibitory properties for the growth of tested strains than its equivalent obtained from G. hansenii. This was probably due to the arrangement of the polymer fibers and its final thickness. The largest zone of inhibition of strain growth was observed in relation to C. condimenti s37 (32.75 mm ± 2.8). At the same time, the control sample using filter paper showed an inhibition zone of 36.0 mm ± 0.7. A similar inhibition zone (28.33 mm ± 2.6) was observed for the C. malonaticus lv31 strain, while the zone in the control sample was 27.1 mm ± 0.7. Based on this study, it was concluded that bacterial cellulose impregnated with oregano essential oil has strong and moderate antimicrobial activity against all presented strains of the genus Cronobacter isolated from plant matrix. Obtained results give a strong impulse to use this biopolymer as ecological food packaging in the near future.
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Cheng, Chuanshang, Mao Xia, Xiaming Zhang, Chao Wang, Siwen Jiang, and Jian Peng. "Supplementing Oregano Essential Oil in a Reduced-Protein Diet Improves Growth Performance and Nutrient Digestibility by Modulating Intestinal Bacteria, Intestinal Morphology, and Antioxidative Capacity of Growing-Finishing Pigs." Animals 8, no. 9 (September 19, 2018): 159. http://dx.doi.org/10.3390/ani8090159.
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This study investigated the effects of supplementing oregano essential oil (OEO) to a reduced-protein diet on growth performance, nutrient digestibility, intestinal bacteria, intestinal morphology, and antioxidative capacity of growing-finishing pigs. Forty-eight barrows were randomly allotted to four treatments including normal-protein diet (NPD), reduced-protein, amino acid-supplemented diet (RPD), the same RPD supplemented with chlortetracycline (RPA), and RPD supplemented with OEO (RPO). The data showed that dietary OEO supplementation increased the average daily gain of pigs compared with NPD and RPD. The gain:feed in RPO- and NPD-fed pigs was higher than those in RPD- and RPA-fed pigs. Increased average daily feed intake and 10th-rib backfat thickness were detected in RPA-fed pigs. Pigs fed the RPO had higher apparent total tract digestibility (ATTD) of crude protein than those fed the other diets. The RPD and RPA treatments showed reduced counts of Lactobacillus spp. in ileal digesta of pigs. The RPA and RPO treatments also showed lower Escherichia coli counts in ileal digesta than the NPD and RPD treatments. Dietary OEO supplementation increased villous height of the jejunum and the ileal and plasma total antioxidative capacity of pigs. In conclusion, dietary OEO supplementation could improve the growth performance and nutrient digestibility of pigs by modulating intestinal bacteria, intestinal morphology, and antioxidative capacity.
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Pavli, Foteini, Anthoula A. Argyri, Panagiotis Skandamis, George-John Nychas, Chrysoula Tassou, and Nikos Chorianopoulos. "Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure Processing." Materials 12, no. 22 (November 12, 2019): 3726. http://dx.doi.org/10.3390/ma12223726.
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The aim of the study was to evaluate the efficacy of oregano essential oil (OEO) incorporated in Na-alginate edible films when applied to sliced ham inoculated with a cocktail of Listeria monocytogenes strains, with or without pretreatment by high pressure processing (HPP). Microbiological, physicochemical and sensory analyses (in Listeria-free slices) were performed, while, the presence/absence and the relative abundance of each Listeria strain, was monitored by pulsed field gel electrophoresis (PFGE). The OEO incorporation in the films, caused approximately 1.5 log reduction in Listeria population at 8 and 12 °C at the end of the storage period, and almost 2.5 log reduction at 4 °C. The HPP treatment caused 1 log reduction to the initial Listeria population, while levels kept on decreasing throughout the storage for all the tested temperatures. The pH of the samples was higher in the cases where HPP was involved, and the samples were evaluated as less spoiled. Furthermore, the presence of OEO in the films resulted in color differences compared to the control samples, whilst the aroma of these samples was improved. In conclusion, the combined application of HPP and OEO edible films on the slices, led to a significant reduction or absence of the pathogen.
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Matadamas-Ortiz, Alexis, Elvia Hernández-Hernández, Eduardo Castaño-Tostado, Aldo Amaro-Reyes, Blanca E. García-Almendárez, Gonzalo Velazquez, and Carlos Regalado-González. "Long-Term Refrigerated Storage of Beef Using an Active Edible Film Reinforced with Mesoporous Silica Nanoparticles Containing Oregano Essential Oil (Lippia graveolens Kunth)." International Journal of Molecular Sciences 24, no. 1 (December 21, 2022): 92. http://dx.doi.org/10.3390/ijms24010092.
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Beef is a fundamental part of the human diet, but it is highly susceptible to microbiological and physicochemical deterioration which decrease its shelf life. This work aimed to formulate an active edible film (AEF) incorporated with amino-functionalized mesoporous silica nanoparticles (A-MSN) loaded with Mexican oregano (Lippia graveolens Kunth) essential oil (OEO) and to evaluate its effect as a coating on fresh beef quality during refrigerated storage. The AEF was based on amaranth protein isolate (API) and chitosan (CH) (4:1, w/w), to which OEO emulsified or encapsulated in A-MSN was added. The tensile strength (36.91 ± 1.37 MPa), Young’s modulus (1354.80 ± 64.6 MPa), and elongation (4.71%) parameters of AEF made it comparable with synthetic films. The antimicrobial activity of AEF against E. coli O157:H7 was improved by adding 9% (w/w) encapsulated OEO, and interactions of glycerol and A-MSN with the polymeric matrix were observed by FT-IR spectroscopy. In fresh beef, after 42 days, AEF reduced the population growth (Log CFU/cm2, relative to uncoated fresh beef) of Brochothrix thermosphacta (5.5), Escherichia coli (3.5), Pseudomonas spp. (2.8), and aerobic mesophilic bacteria (6.8). After 21 days, odor acceptability of coated fresh beef was improved, thus, enlarging the shelf life of the beef and demonstrating the preservation capacity of this film.