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Showing 3 results for Essential Oil

Majid Aminzare, Mohammad Hashemi, Hassan Hassanzad Azar, Jalal Hejazi,
Volume 1, Issue 2 (3-2016)
Abstract

Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have demonstrated the antimicrobial activity of plant-origin natural antimicrobials in meat and meat products. Nevertheless, advanced technologies can improve the microbial stability and the sensory quality of meat products containing natural extracts and essential oils through different techniques. This paper first reviews the microbial deterioration of meat and meat products and their traditional storage techniques and then discusses the manner and extent of the use of herbal extracts and essential oils in these products.
 


Mojtaba Raeisi , Mohammad Hashemi , Ali Reza Sadeghi , Majid Aminzare , Mahdi Khodadadi, Amir Mahmoud Ahmadzadeh , Asma Afshari,
Volume 2, Issue 4 (9-2017)
Abstract

Background: Zataria multiflora boiss is a member of Lamiaceae family with antibacterial, antifungal, and antioxidant activity. The aim of this study was to evaluate chemical composition and antibacterial effect of Zataria multiflora essential oil against two foodborne pathogens in meat.
Methods: The inhibitory effect of Zataria multiflora essential oil (Minimum inhibitory concentration and Minimum bactericidal concentration) was evaluated against Salmonella  typhimurium and Listeria monocytogenes, inoculated in ground beef meat after 3, 5, 7 and 9 days of storage.
Results: Result revealed 26 various compounds, representing 96.27% of total oil. Thymol was the most abundant compound among all constituents (29.2%). A significant reduction was observed in Salmonella typhimurium when adding 1 and 2% Zataria multiflora (p<0.05) compared with 0.5% and 1% concentrations during 9 days of storage. Listeria monocytogenes significantly decreased in treatments with 0.5%, 1 and 2% of Zataria multiflora essential oil.
Conclusion: Zataria multiflora has an inhibitory effect on the growth of L. monocytogenes and in higher concentrations on the growth of S. typhimurium and can be used as a natural preservative in order to retard the growth of food-borne pathogens.


 
Saber Barkhori-Mehni, Saeed Khanzadi, Mohammad Hashemi, Mohammad Azizzadeh,
Volume 2, Issue 4 (9-2017)
Abstract

Background: The aim of this study was to investigate antimicrobial effect of Zataria multiflora Boiss essential oil (EO) against six fish spoilage bacteria for evaluation of its potential utilization in the preservation of minimally processed fish products.
Methods: Firstly, GC-MS analysis of the EO was performed to determine its chemical composition. Then, antibacterial effect of the EO in a range of 0.031 to 4 mg/ml was tested against different fish spoilage bacteria such as Aeromonas hydrophila, Pseudomonas aeruginosa, Pseudomonas fluorescens, Shewanella putrefaciens, Escherichia coli and Bacillus subtilis by broth microdilution method to determine minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations.
Results: GC-MS results showed that phenolic components such as carvacrol (51.55%) and thymol (25.49%) were predominant constituents of the EO. Zataria multiflora Boiss EO exhibited strong antimicrobial activity against all tested bacteria. Shewanella Putrefaciens was the most sensitive bacteria with MBC value of 0. 5 mg/ml.
Conclusion: According to the results, this EO could be used as an important natural alternative to prevent bacterial growth in food specially seafood products to preserve them against bacterial spoilage.
 

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