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The purpose of this study is to evaluate antimicrobial activity of chitosan incorporated with lemon and oregano essential oils on broiler breast meat during refrigerated storage.

In this experimental study, antibacterial effect of lemon and oregano essential oils was measured using the microdilution method for four foodborne pathogenic bacteria. The effect of 0.5, 1 and 2 per cent (Wt./Vol.) essential oils with chitosan 2 per cent on microbial quality of broiler breast meat (slaughter age: 42 days), up to 9 days’ storage time in 4 ± 1°C temperature was evaluated. Also, organoleptic characteristics of meat samples in certain storage time were examined.

The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for lemon and oregano essential oils ranged between 1.41 and 11.25 and 2.81 and 22.5 mg/mL, respectively. In the treatment groups, A decrease in total mesophilic bacterial count (TMBC) was observed up to sixth day, but TMBC increased on the ninth day. Decrease in lactic acid bacteria, Enterobacteriaceae, mold and yeast in the treatment groups was observed compared with the control group up to the ninth day (p < 0.01). Overall, chicken meat containing 1 per cent lemon essential oil with chitosan had a greater acceptance rate (p < 0.01).

In recent years, active packaging containing essential oils have been used to maintain the quality and increase the shelf life of various types of meat, chicken, fish, shrimp, fruits, etc. Therefore, it can be suggested that using chitosan in combination with the aforementioned essential oils in combination might increase shelf life of chicken meat during refrigerated storage.

The purpose of this paper was to develop an antimicrobial edible film coated with essential oils for packaging application with characterization of its physicochemical properties. Livestock products especially meat products need special packaging system for protection. The most well-known packaging materials are polyethylene or co-polymer-based materials which have led to serious ecological problems due to their non-biodegradability and non-renewable nature. There has been a growing interest for edible films in recent years trying to reduce the amount of wastes, capable of protecting the food once the primary packaging is open, and because of public concerns about environmental protection. Various kinds of antimicrobial substances can also be incorporated into edible films to improve their functionality, as these substances could limit or prevent microbial growth on food surface.

Biopolymers such as carrageenan and carboxymethylcellulose and their various combinations were tried to develop an edible film. The levels of antimicrobial substances such as oregano and thyme essential oils were standardized on the basis of their minimal inhibitory concentration against Escherichia coli, Salmonella pullorum, Staphylococcus aureus and Listeria monocytogenes. Standardized edible film coated with standardized concentration of essential oil was examined for different physicochemical properties and compared with edible film without essential oil.

In total, 1.5 per cent (w/v) solution of carrageenan was found best suited biopolymer for edible film formation on the basis of thickness, transparency and elongation ability. Combined concentration of oregano (0.02 per cent) and thyme (0.03 per cent) essential oils were found to be best suited for coating the edible film as antimicrobial application.

Future research may benefit from the present attempt in evaluating the potency of easily available agricultural by produces for preparation of economically viable edible film incorporated with various natural biopreservatives in combination for the enhancement of shelf life.

Antimicrobial packaging for enhancing the quality and shelf life of stored meat products offers great scope for further research in this field. Moreover, the literature pertaining to the application of edible films containing biopreservative for chicken meat products is very limited.

Banana is an important tropical fruit with high demand in the market. The ripe fruits are less resistant to transport making logistics difficult. Moreover, as a climacteric fruit, it has a short post-harvest shelf life. Edible coatings/films, including active substances, have been used as an alternative for preserving fruits and vegetables during post-harvest period. The purpose of this study was to evaluate the incorporating clove essential oil on the properties of cassava starch films and their effect on the post-harvest quality of different banana varieties.

Cassava starch films incorporating clove essential oil were developed and the films were characterized with respect to moisture, thickness, solubility, water vapor permeability (WVP), biodegradability, color and in vitro antifungal activity. Cultivars such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista were coated with cassava starch, cassava starch film with clove essential oil (CSEO) and polyvinyl polychloride (PVC). The quality of fruits was monitored during eight storage days using mass loss, total soluble solids content (TSS) and titratable acidity (TTA).

Incorporation of clove essential oil significantly increased film thickness, reduced moisture content, solubility and WVP (p < 0.05) and did not affect the biodegradability and color of the films. The essential oil incorporated films showed antifungal activity against the fungi Colletotrichum gloeosporioides and Colletotrichum musae, but not against the yeast Saccharomyces bourladii. CSEO and PVC coating were more efficient in reducing the mass loss, SS content and TTA of the coated fruits in all varieties studied. Both CSEO and PVC coatings improve the quality attributes such as TSS and TTA and reduced mass loss, of the banana varieties such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista during storage.

The active film with essential oil showed antifungal activity and essential oil can be incorporated into other food systems. This study approaches a new possibility of film coating with essential oil for a banana that showed minimum weight loss and satisfactory quality and increased shelf life. This film coating demonstrates biodegradable characteristics that could be eco-friendly and sustainable to consumers.

The purpose of this paper is to provide a comprehensive overview of multiple functions of the coriander plant, including its nutritional and nutraceutical benefits, with special reference to linalool.

The authors undertake a literature review of the coriander plant's history, chemical composition of coriander parts and its oil, and their nutraceutical potential. Various phytopharmacological appraisals have been discussed at length to investigate their important potential.

Coriander is an annual, herbaceous plant which originated from the Mediterranean and Middle Eastern regions and known as medicinal plants. Coriander contains an essential oil (0.03‐2.6%). The different parts of this plant contain monoterpenes, limpnene, α‐pinene, γ‐terpinene, p‐cymene, citronellol, borneol, camphor, coriandrin, geraniol, dihydrocoriandrin, coriandronsA‐E, flavonoids and essential oils. It is used as a stomachic, spasmolytic and carminative which have a greater bioactive property. Various parts of this plant, such as seeds, leaves, flower and fruit, possess antioxidant activity, diuretic, anti‐convulsant anti‐diabetic activity, sedative hypnotic activity, anti‐mutagenic, anti‐microbial activity, anthelmintic activity. The physical properties, chemical composition and bioactivity affect the coriander's commercial value.

Currently available information on coriander seeds and leaves is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Coriander is also rich in such compounds. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age‐related diseases, so there is urgent need to explore the role of these compounds.

This review is unique in its comprehensive nature and reflects the importance of coriander as a medicinal food.

This study aims at improving combustion process to reduce emissions. Emissions such as carbon monoxide, particulate matter and unburnt hydrocarbons are a result of incomplete combustion. These emissions have useful energy but cannot be reclaimed. Hence, to enhance combustion, effect of biofuel blending on diesel combustion was investigated.

Essential oils have been found easier for blending with diesel because of simple molecular structure compared to vegetable oils. Lavender oil is an essential oil which has not yet been studied by blending with diesel. The major constituents of lavender oil are linalyl acetate (cetane number improver) and linalool (nitrogen oxides reduction). A single-cylinder, four-stroke diesel engine was run by blending diesel with lavender oil (Lavandula angustifolia oil [LAO]) in varying proportions, 5%, 10% and 15% by volume.

Higher heat release rate (HRR) was observed using lavender oil blends compared to pure diesel. Compared to diesel, an increase in brake-specific fuel consumption using blends was observed. LAO15 has the lowest CO emissions at all loading conditions, 29.3% less at 100% load compared to diesel. LAO5 and LAO15 have 6.9% less HC emissions at 100% load condition compared to diesel. LAO15 has only 1.3% higher NO_x emissions compared to diesel at 100% load condition. LAO5 has the lowest smoke content at all loading conditions.

Lavender oil was used directly without any processing. Tested on single-cylinder engine.

To the best of the author’s knowledge, currently, there is no published work on lavender oil–diesel combination. Lavender oil can provide a simple renewable solution for diesel additives with potential up to 15% blending.

The purpose of this study was designed to investigate anise oil and geranium oil to amend body weight, serum bile acid and vitamin D, and liver histology in depressed rats.

Eighty male albino rats were divided into normal and depressed rats. Normal rats (40 rats) were divided into four equal groups: control, venlafaxine drug, anise oil and geranium oil groups. Depressed rats (40 rats) were divided into four equal groups: depressed rats, depressed rats + venlafaxine drug, depressed rats + anise oil and depressed rats + geranium oil groups. Body weight, food consumption and water intake were detected. Animal behavior, cerebral cortex and hippocampus neurotransmitters, serum bile acid and vitamin D and liver histology were also investigated in this study.

Body weight (117 ± 7.6 g), food consumption (5.6 ± 1.4 g/day) and water intake (8.7 ± 1.2 ml/day) were significantly decreased (p < 0.001) in depression compared to body weight (153 ± 7.6 g), food consumption (12.7 ± 1.6 g/day) and water intake (15.3 ± 1.6 ml/day) in control. Animal behavioral tests, e.g. sucrose preference (48.8 ± 1.5) test, distance traveled (70.0 ± 16.3), center square entries (0.20 ± 0.10), center square duration (52.18 ± 11.9), tail suspension (54.70 ± 2.9 s) test and forced swimming (134.4 ± 5.5 s) test were significantly decreased (p < 0.001) in depression compared to sucrose preference (89.2 ± 1.7) test, distance traveled (226 ± 90.1), center square entries (1.4 ± 1.8), center square duration (3.6 ± 2.0), tail suspension (19.3 ± 2.1 s) test and forced swimming (83.7 ± 3.6 s) test in control. Cerebral cortex and hippocampus areas neurotransmitters such as serotonin (7.4 ± 1.7 and 1.2 ± 0.54 pg/g tissue), dopamine (6.3 ± 1.5 and 0.86 ± 0.07 pg/g tissue), norepinephrine (8.1 ± 1.7 and 1.4 ± 0.41 pg/g tissue) and gamma aminobutyric acid (GABA) (1.3 ± 0.41 and 0.08 ± 0.04 µmole/g tissue), serum bile acid (46.8 ± 3.5 µmole/L) and vitamin D (1.3 ± 0.37 ng/ml) were significantly decreased (p?0.001) in depression compared to cerebral cortex and hippocampus areas neurotransmitters such as serotonin (16.8 ± 2.1 and 4.0 ± 1.4 pg/g tissue), dopamine (15.7 ± 2.0 and 1.8 ± 0.49 pg/g tissue) norepinephrine (18.2 ± 2.3 and 3.8 ± 1.3 pg/g tissue) and GABA (2.7 ± 0.62 and 0.16 ± 0.06 µmole/g tissue), serum bile acid (90.5 ± 4.3 µmole/L) and vitamin D (2.7 ± 0.58 ng/ml) in control. Depression induced injury to hepatic tissues. Oral supplementation with anise oil and geranium oil ameliorated body weight, serum bile acid and vitamin D and liver histology in depressed rats.

Depression treatment persists for a long time, so the search for a new herbal treatment is of concern due to available sources, cheap and no side effects of herbal plants. Anise oil and geranium oil improved body weight, food consumption, water intake, animal behavioral tests, cerebral cortex and hippocampus areas neurotransmitters, serum bile acid and vitamin D and liver histology in depression.

To evaluate the effect of natural rosemary oil as non toxic inhibitor on the corrosion of steel in H₃PO₄ media at various temperatures.

The oil was hydro‐distilled. The oil was used as inhibitor in various corrosion tests. Gravimetric and electrochemical techniques were used to characterise the corrosion mechanism.

Chromatographic analysis by GC showed that the oil was rich in 1,8‐cineole. The oil was a good inhibitor. But, its efficiency decreased with temperature.

The inhibition efficiency increased with the concentration of the natural oil to attain 73 per cent at 10 g/l. Good agreement between the various methods explored was observed. Polarisation measurements showed that rosemary oil acted essentially as a cathodic inhibitor.

The efficiency of the oil increased with the concentration but decreased with the rise of temperature in the 298‐348 K range. The natural oil could thus be used in chemical cleaning and pickling processes.

The originality of this work is the finding of a safe and cheap inhibitor from natural plants.

The analyses of trends in prosecutions under the Food and Drugs Act, 1955 and the various regulations, which we have prepared every two years or so, covering a three‐month period, have been so much appreciated by readers, both in the administration and the industry itself, that we have prepared a more extended survey, covering the whole of 1966. The survey, as before, takes the form of a month‐by‐month analysis of reports of legal proceedings received by us from all parts of the country, and as formerly records the prosecutions under similar groupings; cases under Section 2, subdivided into those relating to compositional offences, the presence of foreign bodies and those relating to mouldy food: false description cases under Section 6 of the Merchandise Marks Acts; Section 8, the unfit food provision, also subdivided with special categories for foreign bodies and mouldy food; Section 32, milk cases; cases under the Food Hygiene Regulations, 1960, with smoking offences separated; the Milk and Dairies Regulations, consisting almost entirely of prosecutions under Reg. 27, Meat Regulations, Preservative Regulations, Colouring Matter in Food Regulations, etc.

In Table IV. are given the averages of the three samples of each cow's milk given morning and evening. The average fat for the three samples of the milk of cow A is 3.92; cow B, 3.26; and cow C, 3.24, and if these were all mixed together the average fat would be 3.45 for the morning milk. The average fat of the three samples taken from the cows A, B, and C in the afternoon is—A, 5.08; B, 3.08; and C, 3.54; and the average of the three milks is 3.85. In the same table are shown the first two samples of each cow's milk mixed together both morning and evening. By referring to Tables II. and III. under cow A it will be seen that the milk fat of the first and second samples is 2.30 and 3.67, and these added together are shown on Table IV. under cow A, and similarly with cow B and cow C night and morning. It will also be seen that the milk fat in the morning milk of cow A is 3.21; cow B, 2.49; and cow C, 2.15, and if these were mixed together the average fat would be 2.61. The average fat of two samples of milk taken from cow A in the afternoon is 4.50; cow B, 2.67; cow C, 2.12, and if mixed together the average fat is 3.08. It is interesting to note that if cow B was milked for six minutes in the morning, and the milk sold, the sample would be .51 deficient in fat, and the dairyman could honestly say that the milk was sold as it came from the cow. There is also a deficiency in the fat of the milk of cow C in the morning, and cows B and C in the afternoon.

Entrepreneurship, internationalization, family-owned business management, strategic management.

MBA/postgraduate management program courses on family business management. The case can be taught at the beginning of the course to acquaint students with the dynamics of family-owned businesses. MBA/postgraduate/undergraduate courses on entrepreneurship. It can be used in the middle of the course to highlight the challenges presented by an entrepreneur due to change in the business environment and macroeconomic scenario. MBA/postgraduate course on strategic management. It can be used at the beginning of the course to introduce strategies for managing and sustaining growth of a business. MBA/postgraduate course on organizational development. It can be used in the middle of the course to help students understand the importance of designing an optimal organizational structure for a family business.

FragraAroma was an Indian fragrance company. Anil Gupta, the Founder and Managing Director of FragraAroma, and his sister Nisha were equal shareholders of the company. With changes in the Foreign Direct Investment Policy in 2013 in India, Anil and Nisha's husband Tarun had different expansion plans for FragraAroma. While Anil was planning to expand FragraAroma internationally, but his sister and her husband wanted diversification of the company's customer segment in the domestic market itself. The case is poised at the juncture, where Anil was facing a labyrinth of critical decisions. Would he go ahead with Tarun's expansion plan or stick to his plan of internationalization? Would his decision affect the harmony of the family? Was there a way that could enable him sailing his family and family business out of the doldrums?

This case is primarily about a family business and the dilemmas faced by the owner of that family business. The case captures the challenges faced by a family business in sustaining growth and competitiveness. The case can be used to understand how decisions are taken in a family-owned business. To understand the challenges faced by a family-owned business while developing and implementing its growth strategies. To understand the opportunities and challenges presented to a family-owned businesses when macroeconomic scenarios change. To understand the spillover effects of business decisions on family relations in a typical family-owned business setup.

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