Cargando…

Antimicrobial Activity of Essential Oils in Vapor Phase In Vitro and Its Application in Combination with Lactic Acid to Improve Chicken Breast Shelf Life

The effect of essential oils (EOs) incorporated in their vapor phase combined with lactic acid immersion pretreatment was studied on fresh refrigerated chicken breast shelf life. Among the several EOs assayed, the in vitro results obtained from the vapor diffusion test allowed mustard, oregano, and...

Descripción completa

Detalles Bibliográficos
Autores principales:	Rivera de la Cruz, Jovany Fortino, Schelegueda, Laura Inés, Delcarlo, Sofía Belén, Gliemmo, María Fernanda, Campos, Carmen Adriana
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670577/ https://www.ncbi.nlm.nih.gov/pubmed/38002185 http://dx.doi.org/10.3390/foods12224127

Ejemplares similares

Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review
por: Bukvicki, Danka, et al.
Publicado: (2023)

Data on the physical characterization of oil in water emulsions
por: Zalazar, Aldana L., et al.
Publicado: (2016)

Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products
por: Sharma, Heena, et al.
Publicado: (2022)

Biodegradable Active Packaging Enriched with Essential Oils for Enhancing the Shelf Life of Strawberries
por: Rusková, Magdaléna, et al.
Publicado: (2023)

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger
por: Mahdavi, Vahid, et al.
Publicado: (2017)

Evaluation of effects of essential oil vapors on the bacterial count in bioaerosols
por: Shetty, Vishwaprakash, et al.
Publicado: (2022)

Novel antimicrobial/antioxidant Eremurus luteus root gum coating containing rosemary essential oil nanoemulsions for extension of chicken meat shelf life
por: Shahrampour, Dina, et al.
Publicado: (2023)

Effect of Vapor-Phase Oregano Essential Oil on Resistant Candida Species Biofilms: Mechanisms of Action
por: Fernandes, Liliana, et al.
Publicado: (2023)

Active Cardboard Packaging With Encapsulated Essential Oils for Enhancing the Shelf Life of Fruit and Vegetables
por: López–Gómez, Antonio, et al.
Publicado: (2020)

EFSA Health Claims-Based Virgin Olive Oil Shelf-Life
por: Mancebo-Campos, Vanessa, et al.
Publicado: (2023)

Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil
por: Perales‐Jasso, Yessica J., et al.
Publicado: (2018)

Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef
por: Cantú‐Valdéz, Jesús A., et al.
Publicado: (2020)

Development and Application of Dual-Sensors Label in Combination with Active Chitosan-Based Coating Incorporating Yarrow Essential Oil for Freshness Monitoring and Shelf-Life Extension of Chicken Fillet
por: Peighambardoust, Seyed Hadi, et al.
Publicado: (2022)

Fungal inactivation on Mexican corn tortillas by means of thyme essential oil in vapor-phase
por: Reyes-Jurado, Fatima, et al.
Publicado: (2022)

Role of Natural Volatiles and Essential Oils in Extending Shelf Life and Controlling Postharvest Microorganisms of Small Fruits
por: Taghavi, Toktam, et al.
Publicado: (2018)

Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes
por: Pirozzi, Annachiara, et al.
Publicado: (2020)

Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils
por: Awad, Asmaa H. R., et al.
Publicado: (2021)

Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries
por: De Bruno, Alessandra, et al.
Publicado: (2023)

Effect of Edible Coatings of Cassava Starch Incorporated with Clove and Cinnamon Essential Oils on the Shelf Life of Papaya
por: do Nascimento, Allisson, et al.
Publicado: (2023)

Antibacterial activity evaluation of selected essential oils in liquid and vapor phase on respiratory tract pathogens
por: Ács, Kamilla, et al.
Publicado: (2018)

Inhibition of Fungal Strains Isolated from Cereal Grains via Vapor Phase of Essential Oils
por: Střelková, Tereza, et al.
Publicado: (2021)

Ultrastructural Damages to H1N1 Influenza Virus Caused by Vapor Essential Oils
por: Madia, Valentina Noemi, et al.
Publicado: (2022)

Preparation and antibacterial and antioxidant ability of β‐cyclodextrin complexes of vaporized Illicium verum essential oil
por: Wu, Kegang, et al.
Publicado: (2022)

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects
por: Agriopoulou, Sofia, et al.
Publicado: (2020)

Development of Poly(lactic acid)/Chitosan Fibers Loaded with Essential Oil for Antimicrobial Applications
por: Liu, Yaowen, et al.
Publicado: (2017)

Chitosan-Coated Poly(lactic acid) Nanofibres Loaded with Essential Oils for Wound Healing
por: Milanesi, Giulia, et al.
Publicado: (2021)

Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice
por: Navarro-Segura, Laura, et al.
Publicado: (2019)

Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage
por: Shirzad, Habib, et al.
Publicado: (2021)

Screening of Different Essential Oils Based on Their Physicochemical and Microbiological Properties to Preserve Red Fruits and Improve Their Shelf Life
por: Najmi, Ziba, et al.
Publicado: (2023)

Modelling Virgin Olive Oil Potential Shelf-Life from Antioxidants and Lipid Oxidation Progress
por: Mancebo-Campos, Vanessa, et al.
Publicado: (2022)

Evaluation of the Antibacterial Potential of Liquid and Vapor Phase Phenolic Essential Oil Compounds against Oral Microorganisms
por: Wang, Tong-Hong, et al.
Publicado: (2016)

Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality
por: Sumalan, Renata M., et al.
Publicado: (2020)

The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery
por: Martínez-Hernández, Ginés Benito, et al.
Publicado: (2021)

Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability
por: Hlebová, Miroslava, et al.
Publicado: (2021)

Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins
por: López-Gómez, Antonio, et al.
Publicado: (2020)

Effect of copaíba essential oil (Copaifera officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers
por: Monteschio, Jéssica de Oliveira, et al.
Publicado: (2021)

Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life
por: López-Gómez, Antonio, et al.
Publicado: (2021)

Improving the Shelf Life of Avocado Fruit against Clonostachys rosea with Chitosan Hybrid Films Containing Thyme Essential Oil
por: Coyotl-Pérez, Wendy Abril, et al.
Publicado: (2022)

Advances in the Role and Mechanisms of Essential Oils and Plant Extracts as Natural Preservatives to Extend the Postharvest Shelf Life of Edible Mushrooms
por: Guo, Yuxi, et al.
Publicado: (2023)

The performance of plant essential oils against lactic acid bacteria and adverse microorganisms in silage production
por: Chen, Lijuan, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_6iekrgjlpnidtfgrl7gp8lq9gj