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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.

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.

This research aims to evaluate the antioxidant potential of oregano extract (OE), as well as its isolated and synergistic effect when applied to soybean oil (SO) under thermal oxidation.

In order to determine the antioxidant activity of oregano extract and its synergistic effect with tert‐butylhydroquinone (TBHQ), thermal oxidation was performed using the following treatments: SO, SO with 50 mg/kg of TBHQ, SO with 3,000 mg/kg of OE, and SO with 3,000 mg/kg of oregano extract and 50 mg/kg of TBHQ (mixture). The treatments underwent heating at 180°C for 20 hours, and analyses of oxidative stability, total polar compounds, tocopherols and fatty acids composition were performed. The results obtained were subjected to analysis of variance and Tukey test for averages at 5 percent, using the program ESTAT version 2.0.

Considering the results of antioxidant activity and total phenolic compounds, it was possible to verify that the ethanolic extract of oregano has presented antioxidant potential. Furthermore, considering the results obtained in the analyses of oxidative stability, polar compounds, tocopherols and fatty acids profile, it was possible to observe that the extract has prevented lipid oxidation when added to SO.

The study offers information on the use of natural antioxidants as an alternative to the use of synthetic antioxidants, which can be considered toxic.

This study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of minimally processed salad dressings during storage at 8 °C and 25 °C.

Samples were formulated with either free or encapsulated oregano and clove essential oils in O/W nanoemulsions.

Noticeable differences in the physical stability and microstructure of salad dressings were observed after 11 storage days and were less marked for the samples formulated with encapsulated oregano or clove oils in the O/W nananoemulsions. Moreover, rheological measurements revealed minor changes in the viscoelastic characteristics of the salad dressings containing the O/W nanoemulsions.

These findings confirm the potential of oregano and clove O/W nanoemulsions for use in minimally processed salad dressings as stabilising and technological agents.

The objective of this study was to evaluate the antioxidant effect of oregano and thyme extracts isolatedly and combinedly applied in soybean oil.

Soybean oil containing 3,000 mg/kg of oregano and thyme oleoresins and the mixture of both, as well as soybean oil containing TBHQ (50 mg/kg) and soybean oil free of antioxidants, were subjected to accelerated oven test (60°C/10 days). Samples were collected every two days and analyzed as to their peroxide and conjugated diene values.

The mixture of oleoresins and consequent increase of concentration were as effective as the antioxidant TBHQ.

These studies may prove to be beneficial to the exploitation of natural antioxidant sources for the preservation and/or extension of raw and processed food shelf life. Therefore, they could also be applied in the area of pharmaceuticals for the protection of human life.

This study offers information on the use of natural antioxidants as an alternative to the use of synthetic antioxidants, which might be considered toxic.

This paper aims to highlight the candidature of papaya/Carica papaya L. extracts (PLE) and oregano/Origanum vulgare leaves extract (OLE) as novel natural antioxidants, which was further fortified into goat meat nuggets to evaluate quality changes and storage stability at refrigeration temperature (4 ± 1ºC) for 20 days.

Three different products, namely, control (without phyto-extracts), T−1: PLE (0.5 per cent) and T-2: OLE (1.0 per cent) fortified goat meat nuggets, were prepared and subjected for various quality attributes with relation to storage stability.

It was observed that pH significantly (p = 0.14) decreased till 10th day of storage i.e. from 6.49 to 6.32 (control), 6.37 to 6.28 (T−1) and 6.45 to 6.43 (T-2) afterword showed increasing trend till further storage of 20 days in control, as well as treated products. Water activity was non-significant (p = 0.01) on first day of storage and decreased up to 20th day. PLE treated product showed good margin of microbiological protection followed by OLE and least was found in control. L* value showed increasing trend (p = 0.03) throughout storage and ranged from 50.15 to 54.27, while a* values were decreased significantly from 10.36 to 9.06, 10.86 to 9.49 in PLE (p = 0.02) and OLE (p = 0.03), respectively. Sensory panel awarded the highest score for fortified goat meat nuggets, justifying the best quality attributes in term of texture attributes of the treated products. Thus, papaya and oregano leave extracts proved in the extension of shelf life and can be further harvested to develop functional goat meat nuggets.

In search of novel bioactive phyto-extract, meat industry focussed most of the research towards natural anti-oxidants. In the view of same, the present research strategy was planned to examine candidature of Carica papaya L. and OLEs as novel natural antioxidant into meat system during aerobic packaging storage. Goat meat nuggets are amongst the most convenient and famous snack, as well as nutritious meat products, but lacks functional properties. Therefore, with implication of present research at practical level, meat industry can develop function goat meat nuggets by incorporating Carica papaya L. and Origanum vulgare extracts as natural and novel bioactive antioxidants with improved functionality.

This is the first attempt to develop functional goat meat nuggets incorporated with papaya/Carica papaya L. and oregano/OLE. This research can lead to be a pioneer work in meat science.

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 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.

The paper is a review of current research on phytochemicals and how they may alleviate type 2 diabetes by improving insulin activity in the body.

Literature searches were conducted to find a link between common household spices and type 2 diabetes. Only common household spices were researched so that any link found between spices and type 2 diabetes could lead to practical home‐based recommendations for changes in a person's diet.

Cinnamon, garlic, ginger, basil, oregano, nutmeg, tea, bay leaf, allspice, curry, and others were found to play a role in lowering blood glucose, increasing insulin sensitivity, and increasing glucose synthesis in response to food intake. In addition, these spices may improve blood circulation, decrease platelet aggregation, lower blood pressure, and act as blood vessel protectants, ameliorating the cardiovascular disease often associated with type 2 diabetes. To gain these benefits, only average amounts commonly used in foods are necessary, such as amounts usually sprinkled in foods or amounts used in recipes. At high concentrated doses, the advantages to utilizing spices may be inhibited.

The findings that phytochemicals in common household spices can improve insulin activity in the body present a more natural way to possibly treat and prevent type 2 diabetes.