Cargando…

Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents

Edible films can be used as carriers for antimicrobial compounds to assure food safety and quality; in addition, pathogenesis of food bacteria is related to a cell to cell communication mechanism called quorum sensing (QS). Oregano essential oil (OEO) has proved to be useful as food antimicrobial; h...

Descripción completa

Detalles Bibliográficos
Autores principales:	Alvarez, Maria V., Ortega-Ramirez, Luis A., Gutierrez-Pacheco, M. Melissa, Bernal-Mercado, A. Thalia, Rodriguez-Garcia, Isela, Gonzalez-Aguilar, Gustavo A., Ponce, Alejandra, Moreira, Maria del R., Roura, Sara I., Ayala-Zavala, J. Fernando
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2014
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4269197/ https://www.ncbi.nlm.nih.gov/pubmed/25566215 http://dx.doi.org/10.3389/fmicb.2014.00699

Ejemplares similares

Inhibition of Acinetobacter baumannii Biofilm Formation by Terpenes from Oregano (Lippia graveolens) Essential Oil
por: Tapia-Rodriguez, Melvin Roberto, et al.
Publicado: (2023)

Oregano Essential Oil versus Conventional Disinfectants against Salmonella Typhimurium and Escherichia coli O157:H7 Biofilms and Damage to Stainless-Steel Surfaces
por: Luna-Solorza, Jesus M., et al.
Publicado: (2023)

Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan
por: Ngo, Thi Minh Phuong, et al.
Publicado: (2020)

Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin
por: Siracusa, Valentina, et al.
Publicado: (2018)

Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate
por: Chakravartula, Swathi Sirisha Nallan, et al.
Publicado: (2019)

Structural, Physical, and Antifungal Characterization of Starch Edible Films Added with Nanocomposites and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil
por: Aguilar-Sánchez, Rocio, et al.
Publicado: (2019)

Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films
por: dos Santos, Vanessa Solfa, et al.
Publicado: (2023)

Optimization of citron peel pectin and glycerol concentration in the production of edible film using response surface methodology
por: Asfaw, Worku Abera, et al.
Publicado: (2023)

Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion
por: Asensio, Claudia Mariana, et al.
Publicado: (2020)

Facing Resistant Bacteria with Plant Essential Oils: Reviewing the Oregano Case
por: Fimbres-García, Jorge O., et al.
Publicado: (2022)

Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis
por: Brion-Espinoza, Irving Antonio, et al.
Publicado: (2021)

Fabrication and Characterization of Eco-Friendly Polyelectrolyte Bilayer Films Based on Chitosan and Different Types of Edible Citrus Pectin
por: Fu, Xincheng, et al.
Publicado: (2022)

Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure Processing
por: Pavli, Foteini, et al.
Publicado: (2019)

Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability
por: Vital, Ana Carolina Pelaes, et al.
Publicado: (2016)

Pectin Films with Recovered Sunflower Waxes Produced by Electrospraying
por: Chalapud, Mayra C., et al.
Publicado: (2022)

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

Long-Term Refrigerated Storage of Beef Using an Active Edible Film Reinforced with Mesoporous Silica Nanoparticles Containing Oregano Essential Oil (Lippia graveolens Kunth)
por: Matadamas-Ortiz, Alexis, et al.
Publicado: (2022)

General Analytical Schemes for the Characterization of Pectin-Based Edible Gelled Systems
por: Haghighi, Maryam, et al.
Publicado: (2012)

Development of Edible Composite Film from Fish Gelatin–Pectin Incorporated with Lemongrass Essential Oil and Its Application in Chicken Meat
por: Azizah, Farrah, et al.
Publicado: (2023)

Pectin/PVA and pectin-MgO/PVA films: Preparation, characterization and biodegradation studies
por: M R, Suhasini, et al.
Publicado: (2023)

Comparison of Single and Combined Use of Catechin, Protocatechuic, and Vanillic Acids as Antioxidant and Antibacterial Agents against Uropathogenic Escherichia Coli at Planktonic and Biofilm Levels
por: Bernal-Mercado, Ariadna Thalia, et al.
Publicado: (2018)

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

Antioxidant Properties and Industrial Uses of Edible Polyporales
por: Quintero-Cabello, Karen P., et al.
Publicado: (2021)

Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango
por: Bernal-Mercado, Ariadna Thalia, et al.
Publicado: (2018)

Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation
por: Sánchez-Ortega, Irais, et al.
Publicado: (2014)

Developed Chitosan/Oregano Essential Oil Biocomposite Packaging Film Enhanced by Cellulose Nanofibril
por: Chen, Shunli, et al.
Publicado: (2020)

Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton
por: Tsitsos, Anestis, et al.
Publicado: (2023)

Oregano Essential Oil Micro- and Nanoencapsulation With Bioactive Properties for Biotechnological and Biomedical Applications
por: Pontes-Quero, Gloria María, et al.
Publicado: (2021)

Natural Pectin-Based Edible Composite Coatings with Antifungal Properties to Control Green Mold and Reduce Losses of ‘Valencia’ Oranges
por: Alvarez, María Victoria, et al.
Publicado: (2022)

Biomaterial-Assisted Anastomotic Healing: Serosal Adhesion of Pectin Films
por: Zheng, Yifan, et al.
Publicado: (2021)

Antibiofilm Action of Plant Terpenes in Salmonella Strains: Potential Inhibitors of the Synthesis of Extracellular Polymeric Substances
por: Palomares-Navarro, Julian J., et al.
Publicado: (2022)

Drug Release Profiles and Disintegration Properties of Pectin Films
por: Murata, Yoshifumi, et al.
Publicado: (2019)

Development of Burdock Root Inulin/Chitosan Blend Films Containing Oregano and Thyme Essential Oils
por: Cao, Thi Luyen, et al.
Publicado: (2018)

Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films—Application to the Preservation of Mullet
por: Ma, Yuan, et al.
Publicado: (2023)

Active Carboxymethylcellulose-Based Edible Films: Influence of Free and Encapsulated Curcumin on Films’ Properties
por: Bourbon, Ana I., et al.
Publicado: (2021)

Pectins and Olive Pectins: From Biotechnology to Human Health
por: Millan-Linares, Maria C., et al.
Publicado: (2021)

Protective Impact of Chitosan Film Loaded Oregano and Thyme Essential Oil on the Microbial Profile and Quality Attributes of Beef Meat
por: Gaba, Abdul Basit M., et al.
Publicado: (2022)

Susceptibility of Multidrug-Resistant and Biofilm-Forming Uropathogens to Mexican Oregano Essential Oil
por: Zapién-Chavarría, Karen Arely, et al.
Publicado: (2019)

Development and Characterization of Pectin Films with Salicornia ramosissima: Biodegradation in Soil and Seawater
por: Pereira, Daniela G. M., et al.
Publicado: (2021)

Novel pectin-based nanocomposite film for active food packaging applications
por: Sharaby, Muhammed R., et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_ud7u76t5pbbrb1nv4giceph0di