Antimicrobial activity of plant essential oils using food model media: efficacy, synergistic potential and interactions with food components.

Antimicrobial Activity of Plant Essential Oils Using Food Model Media: Efficacy, Synergistic Potential and Interaction with Food Components

Chemical Composition and Antimicrobial Activity of Leaf, Ripe and Unripe Peel of Bitter Orange (Citrus aurantium) Essential Oils

Background and Objectives: The chemical composition and antimicrobial activity of bitter orange (Citrus aurantium) leaf, ripe and unripe peel essential oils, cultivated in southwest of Iran, were investigated. Materials and Methods: The analysis of chemical composition of hydro-distilled essential oils was carried out by GC-MS. The disc diffusion and broth micro-dilution were used to assay t...

Chemical composition and antibacterial properties of Ocimum basilicum, Salvia officinalis and Trachyspermum ammi essential oils alone and in combination with nisin

Background and objectives:Plant essential oils are sometimes considered for use as antimicrobial agents in foods and medicines and they could be combined with other antimicrobial agents to strengthen the effect and/or reduce the required dose. This study was conducted to determine the chemical composition of the Ocimum basilicum, Salvia officinalis and Tra...

Chemical Components and Antibacterial Activities of Essential Oils Obtained from Iranian Local Lavandula officinalis and Thymus vulgaris against Pathogenic Bacteria Isolated from Human

ABSTRACT: Essential oils are commonly used to treat minor health problems. In this study the chemical compositions of Lavandula officinalis and Thymus vulgaris were determined by gas chromatography and mass spectrometry. GC/MS analysis of T. vulgaris resulted in thymol as the major oil component where as methyl sulfony exhibited as the most abundant constituent of L. officinalis. The antibacter...

A review on application of plant essential oils in food packaging films

Introduction: Active packaging is one of the innovations in food packaging industry that would be a respons to the changing needs of consumers and markets. In this technique, materials such as adsorbents oxygen, moisture, carbon dioxide, ethylene and carbon dioxide-releasing flavor compounds, antimicrobials, antioxidants and various aromatic compounds are used. In the last deca...