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This paper aims to evaluate in vitro antibacterial activity of oregano essential oil against foodborne pathogens as a starting point for the use of spice as a natural preservative in food.

Disc and well‐diffusion assays were performed to investigate antibacterial activity of oregano essential oil against six bacteria strains: Bacillus cereus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Salmonella Typhimurium. Three concentrations of oregano essential oil were employed: 1.0 percent, 2.0 percent and 5.0 percent. Bacterial growth inhibition was determinate as the diameter of the inhibition zones.

Oregano essential oil showed antibacterial activity against spoilage microorganisms, at different concentrations, except for P. aeruginosa. There was a significant difference between methodologies only for the microorganism S. aureus. The results provided evidence of the existence of significant differences among the concentrations of oregano essential oil for each microorganism evaluated.

Although the research for this paper involved only oregano essential oil, it provided a starting‐point for further investigations concerning spices as natural preservatives for food systems.

Disc and well‐assays were found to be simple and reproducible practical methods. Other spices, their essential oil and extracts might be researched against other micro‐organisms. Furthermore, in situ studies need to be performed to evaluate possible interactions between essential oils and compounds naturally present in food against microbial strains.

The imminent adoption of measures to reduce the use of additives in foods and the reduction on using such compounds.

This study provides insights that suggest a promising exploratory development of food natural preservative against spoilage microorganisms in food systems by the use of oregano essential oil.

The paper focused onto the development of microcapsules by using two essential oils. It proposes the uses of eucalyptus oil and cedarwood oil as a natural insecticide. The purpose of this paper is to demonstrate the application of developed microcapsules to impart insect repellency on textile substrate.

The paper opted for an experimental study using two essential oils and gum in formations of microcapsules through a simple coaseravtion encapsulation technique. The developed solution was analyzed, including confirmation of size and structure through. Application of developed finish on substrate was also undertaken to prove better ability as repellent fabric.

The paper highlights useful invention of microencapsulated fabric developed with the combination of gum acacia and eucalyptus oil as core and shell material. The developed fabric has better ability to repel silverfish as compared to microencapsulated fabric developed with gum acacia (shell) and cedarwood oil (core).

Due to the lack of time and less availability of essential oils, only two oils were used to test the insect repellent behavior.

This paper fulfills an identified need, it includes implications for the development of a very useful natural insecticide to repel silverfish (Lepisma saccharina) insect. This insect is a very common problem found in cloth wardrobes and bookshelves; it mainly attacks the fabric with cellulosic content and starch.

Society will get major benefit of using these microencapsulated finished fabrics, which repel silverfish from their home and keep their clothing and books safe for longer period. The natural fragrance and medicinal benefits of these essential oils can never be ignored.

This study sets a new approach to repel insects like silverfish from the bookshelves and clothing wardrobes. A layer of insect repellent microencapsulated finished fabric can be added in these shelves and wardrobes. It is an eco-friendly approach of using natural essential oils instead of chemical insecticides.

Small and medium enterprises (SMEs) involved in the production of natural essential oils can reduce market accessibility challenges by trading through electronic marketplaces (e-marketplaces). However, trust is a barrier that SMEs should overcome in order to successfully trade in e-marketplaces. The agricultural sector presents a unique challenge to the subject of trust and e-marketplaces. It is difficult for SMEs in the agricultural sector to provide the level of assurance of product quality that their buyers expect. Trust between buyers and sellers during the earliest stages of e-marketplace interaction can pave the way for future trust in a seller on an e-marketplace. Thus, this study uses the uncertainty reduction theory (URT) to investigate factors that could influence the initial trust and pave the way for future trust in a seller on e-marketplaces. This study assumes a qualitative research methodology in which a multiple-case study approach is adopted. The study focuses on SMEs that produce natural essential oils in South Africa. Open-ended interviews were conducted with companies involved in buying or selling natural essential oils in South Africa to determine the factors that influence their decision to buy or sell in an e-marketplace. Findings from data were used to inform the development of a model of trust in sellers of natural essential oils in e-marketplaces. The proposed model recommends trust factors that should be considered during the entry, personal, and exit phases of the URT. The model identifies common and unique trust factors that relate specifically to businesses trading natural essential oils on e-marketplaces. The study found that some SMEs face challenges in coming up with an effective model for selling agricultural produce on e-marketplaces. Hence, they often resort to face-to-face interaction when it comes to product inspection, especially when dealing with first-time buyers. However, this study presented measures put in place by other SMEs suggesting how such challenges could be addressed. Nevertheless, a lack of trust in technology remains a cause for concern to some SMEs selling natural essential oils.

The main purpose of this paper was to evaluate the influence of the zein coating containing essential oils on the sensory characteristics of sodium-reduced mozzarellas.

Mozzarellas were prepared by dipping in brine containing 5, 10, 15 or 20% of NaCl (w/v) that correspond, respectively, to 25, 50, 75 and 100% of NaCl content used in industry. These salted mozzarellas and another one, unsalted, were coated by an edible zein film added with 3% of a mixture of thyme and garlic essential oils (1:1). They were subjected to sensory analysis in relation to salty taste and overall impression. The mozzarella without salt reduction (20% NaCl w/v), coated or uncoated with the edible film, was also subjected to the analysis of water loss and microbiological quality, in order to evaluate the impact of this film on product quality.

The zein coating added with oils did not compromise the sensory acceptance of the mozzarella prepared with up to 50% of salt reduction. Water loss and microbial growth were lower in zein-coated mozzarella than in uncoated mozzarella. These results showed that this film could be applied as natural additive, contributing to the microbiological and sensory characteristics of the mozzarella.

This paper contributes to reducing the lack of studies in relation to new technologies for food preservation and sodium reduction. In addition, the zein coating containing essential oils can be tested on other food categories.

The purpose of this study is to establish a suitable procedure for dyeing and multifunctional finishing on 100% cotton using extracts of eucalyptus leaves in an eco-friendly manner.

Box–Behnken design of experiments and analysis of variance (ANOVA) were used to optimise the conditions of extraction, dyeing and finishing. Phytochemical analysis was performed to determine the chemical constituents of the extracts. Colour strength, fastness properties were evaluated for dyed fabric samples. The effectiveness of eucalyptus leaves extract as an insect repellent, aroma, antibacterial finishing agent, was assessed. Pre-soaking and padding method was used for the application of active essential oil on the fabric.

Essential oil extracted from Eucalyptus globulus leaves have great repellent rate for insects to the extent of 90% and aroma intensity of 72% and antibacterial effect of 100% bacterial reduction up to five washings. The use of citric acid as cross-linking agent helps increase the durability of the finish. Natural dyeing to get light yellow shade is possible with extracts made with water, possessing good fastness properties.

Scaling up the extraction process and soaking larger quantities of fabrics in extracted essential oil solution before the pad applications are considered limitations of this study. However, smaller pieces of fabrics can conveniently be handled in this process. It has tremendous potential for practising industrially, to get yellow-shaded multifunctional finished cotton textiles.

Protection against insects, including mosquitoes, bacteria with additional aroma on cotton will be of great use in day-to-day life for the wearer.

Eco-friendly, renewable sources of ingredients from the plant were used to obtain protection against pathogenic or odour-causing microorganisms using this hygiene finish with multiple end uses.

This original work enables conducting dyeing and multifunctional finishing together in a single stage, which otherwise takes a number of steps, consuming large quantities of water, chemicals and energy to impart similar effects on cotton.

In order to be able to use the aroma hand massage as a skill that can be done by a nurse who does not have a special aromatherapy technique, we examine anti-stress effects of simplified aroma hand massage for healthy subjects. We evaluated the anti-stress action of aroma hand massage and the different components of the procedure in 20 healthy women in their twenties. We used autonomic nervous function measured via electrocardiogram as an index of stress. After conducting a baseline electrocardiogram, we induced stress in the participants by asking them to spend 30 minutes completing Kraepelin's arithmetic test. We then administered various treatments and examined the anti-stress effects. Kraepelin's test significantly increased sympathetic nervous function and significantly reduced parasympathetic nervous function. Compared with massage without essential oil or aroma inhalation, aroma hand massage significantly increased parasympathetic nervous function and significantly decreased sympathetic nervous function. The effect of the aroma hand massage persisted when the procedure was simplified. The anti-stress action of the aroma hand massage indicates that it might have beneficial application as a nursing technique. There are several limitations in this study; ambiguities of low component/high component ratio of heart rate variability and bias by small subjects groups of the same women.

Plant materials continue to play a major role in primary health care as therapeutic remedies in many developing countries. Medicinal herbs contain physiologically active principles that over the years have been exploited in traditional medicine for the treatment of various ailments as they contain antimicrobial properties. This paper aims to determine the antibacterial activity of Iranian endemic plants.

Antibacterial activities of ethanol extract and essential oil of ten Iranian folklore herbs including Heracleum lasiopetalum Boiss., Hypericum scabrum L., Thymus daenensis Celak., Ziziphora teniur L., Echiophora platyloba L., Dracocephalum multicaule Benth., Kelussia odoratissima Mozff., Mentha longifolia Hudson., Achillea kellalensis Boiss. and Arnebia euchroma (Royle.) Johnston. were investigated against Yersinia enterocolitica PTCC 1151 by agar disc diffusion and serial dilution assays.

Most of the extracts and essential oils showed some antibacterial activity against the tested bacteria with the diameter of inhibition zone ranging between 9 and 16 mm. Of the plants studied, the most active extracts were those obtained from essential oil of H. lasiopetalum fruits and ethanol extract of A. euchroma roots. The MIC values for active extract and essential oil ranged between 0.039 and 0.156 mg/ml.

The results obtained appeared to confirm the antibacterial potential of the plants investigated.

The essential oil <0.039 mg/ml of H. lasiopetalum fruits could be used as natural antibacterial agent Y. enterocolitica in the food preservation and human health.

This paper is aimed at food science or biology students planning a practical independent study into the antimicrobial properties of spices and academic staff wishing to develop a straightforward and reproducible practical activity.

Disc‐diffusion assays are used to investigate the antimicrobial activity of cinnamon and cloves against two bacteria Escherichia coli B and staphylococcus albus and a yeast Saccharomyces cerevisiae. Aqueous and alcoholic extracts of the spices and alcoholic extracts of their essential oils are examined. Minimum inhibitory concentrations of alcoholic extracts of both spices and oils are also determined.

Both spices demonstrated microbial inhibitory effects; alcoholic extracts had greater activity than aqueous extracts. Additionally, essential oils had greater activity than the spices. Minimum inhibitory concentrations were smaller with the oils than with the spices.

Although the research for this paper involved just two spices, such is the size of the plant kingdom that there are wide opportunities for further investigations using this procedure.

Disc‐assays were found to be a simple, cheap and reproducible practical method. For this paper, micro‐organisms available for educational purposes were used; however, other organisms could be investigated depending upon available microbiological expertise and facilities.

The results demonstrate that the antimicrobial effects of spices and particularly their essential oils can be examined using disc‐diffusion assay. The method provides many opportunities for student investigation.

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.

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.

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.

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.

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.

This study provides insights that suggest a promising usage of OEO in food.

The aim of this study was to prepare antibacterial capsules and transfer them to cotton fabrics using the impregnation method.

For this purpose, helichrysum oil was encapsulated by ß-cyclodextrin (ß-CD) using the kneading method at three different molar ratios. The products were then applied to 100% cotton fabric through the impregnation method.

Morphological assessment showed that the inclusion complex had smooth surfaces and spherical shapes. Fourier transform infrared spectroscopy and differential scanning calorimeter analysis results confirmed the formation of the inclusion complex between ß-CD and the active agent at mole ratios of 1:1, 1:2 and 1:3 for helichrysum oil. According to the analyses, it was determined that the highest complexing rate was between 9.72% and 1:2 in capsules containing ß-CD:helichrysum oil and the sizes of particles which is 1:2 are determined to be between 2 and 25 µm. The presence of capsules on the fabrics was determined after 5 washing cycles. Antibacterial activity was evaluated against Staphylococcus aureus and Escherichia coli bacteria. The antibacterial analysis results showed that the inclusion complex provided a reduction of over 96% against both S. aureus and E. coli bacteria, and the fabrics exhibited antibacterial effects even after 5 washing cycles. The major constituents of the oil were decreased after 5 washes, but significant peaks were remained according to the gas chromatography analyses. These results indicate that helichrysum oil can be used for its antibacterial properties, and it has been observed that this activity continues up to 5 washes when transferred to the fabric in the form of an inclusion complex.

Although helichrysum oil is widely used in cosmetics, there is a lack of studies on its application in textiles. Therefore, this study investigated the potential use of helichrysum oil, which has a wide range of applications, in textiles for its antibacterial properties through molecular encapsulation. The use of naturally sourced substances such as helichrysum oil in the textile industry can offer an environmental and sustainable alternative. This study can be considered as a step toward the development of innovative and naturally sourced antibacterial products in the textile industry.