Cargando…

Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion

In this study, Argentinean oregano essential oil (OEO) nanoemulsions (NEs) were developed. Four NEs were prepared: a control (CNE), EONE1 (10.6 mg EO/g NE), EONE2 (106 mg EO/ g NE), and EONE3 (160 mg EO/g NE) and tested for antimicrobial activity against Staphylococcus aureus ATCC 13565, Listeria mo...

Descripción completa

Detalles Bibliográficos
Autores principales:	Asensio, Claudia Mariana, Quiroga, Patricia Raquel, Al-Gburi, Ammar, Huang, Quingron, Grosso, Nelson Rubén
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2020
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7583633/ https://www.ncbi.nlm.nih.gov/pubmed/33163506 http://dx.doi.org/10.3389/fnut.2020.569913

Ejemplares similares

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

Formulation, Optimization, and Evaluation of Oregano Oil Nanoemulsions for the Treatment of Infections Due to Oral Microbiota
por: Hosny, Khaled, et al.
Publicado: (2021)

Oregano Essential Oils Promote Rumen Digestive Ability by Modulating Epithelial Development and Microbiota Composition in Beef Cattle
por: Zhang, Rui, et al.
Publicado: (2021)

Development, stabilization, and characterization of nanoemulsion of vitamin D(3)-enriched canola oil
por: Khalid, Aafia, et al.
Publicado: (2023)

Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents
por: Alvarez, Maria V., et al.
Publicado: (2014)

Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese
por: Bedoya-Serna, Carolina M., et al.
Publicado: (2018)

Liposomal encapsulated oregano, cinnamon, and clove oils enhanced the performance, bacterial metabolites antioxidant potential, and intestinal microbiota of broiler chickens
por: Meligy, Ahmed M.A., et al.
Publicado: (2023)

Effects of benzoic acid, Bacillus coagulans and oregano oil combined supplementation on growth performance, immune status and intestinal barrier integrity of weaned piglets
por: Pu, Junning, et al.
Publicado: (2020)

Nanoemulsion-Based Delivery Systems to Improve Functionality of Lipophilic Components
por: Odriozola-Serrano, Isabel, et al.
Publicado: (2014)

Impact of Recombined Milk Systems on Gastrointestinal Fate of Curcumin Nanoemulsion
por: Qazi, Haroon Jamshaid, et al.
Publicado: (2022)

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

Nanoemulsion and Encapsulation Strategy of Hydrophobic Oregano Essential Oil Increased Human Prostate Cancer Cell Death via Apoptosis by Attenuating Lipid Metabolism
por: Perumalsamy, Haribalan, et al.
Publicado: (2022)

Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion
por: Zhang, Wenguan, et al.
Publicado: (2022)

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

Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin
por: Zhao, Siqi, et al.
Publicado: (2023)

Anti-Trypanosoma cruzi Activity of Extracts from Argentinean Asteraceae Species
por: Selener, Mariana G., et al.
Publicado: (2019)

Analysis of bioactive compounds in cinnamon leaves and preparation of nanoemulsion and byproducts for improving Parkinson’s disease in rats
por: Wang, Yi Chun, et al.
Publicado: (2023)

Mining RNA-Seq Data to Depict How Penicillium digitatum Shapes Its Transcriptome in Response to Nanoemulsion
por: Yang, Ruopeng, et al.
Publicado: (2021)

Oregano essential oil as vinegar substitute in pork chorizo formulation
por: Charles Aviles, Juan Carlos, et al.
Publicado: (2019)

Essential Oils of Oregano: Biological Activity beyond Their Antimicrobial Properties
por: Leyva-López, Nayely, et al.
Publicado: (2017)

Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities
por: Montes, Leticia, et al.
Publicado: (2022)

Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties
por: Huang, Sheng, et al.
Publicado: (2022)

Effect of steam explosion on nutritional components, physicochemical and rheological properties of brown rice powder
por: Kong, Feng, et al.
Publicado: (2022)

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits
por: Bankole, Abigael Odunayo, et al.
Publicado: (2023)

Effect of Oregano Essential Oil and Aqueous Oregano Infusion Application on Microbiological Properties of Samarella (Tsamarella), a Traditional Meat Product of Cyprus
por: Ulusoy, Beyza, et al.
Publicado: (2018)

Genomic continuity of Argentinean Mennonites
por: Pardo-Seco, Jacobo, et al.
Publicado: (2016)

Woodfordia fruticosa extract nanoemulsion: Influence of processing treatment on droplet size and its assessment for in vitro antimicrobial and anti-inflammatory activity
por: Najda, Agnieszka, et al.
Publicado: (2022)

Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality
por: Fan, Ling, et al.
Publicado: (2022)

Bactericidal Property of Oregano Oil Against Multidrug-Resistant Clinical Isolates
por: Lu, Min, et al.
Publicado: (2018)

Antibacterial Activity of Biocellulose with Oregano Essential Oil against Cronobacter Strains
por: Nagmetova, Gulden, et al.
Publicado: (2020)

Improvement of the Antimicrobial Activity of Oregano Oil by Encapsulation in Chitosan—Alginate Nanoparticles
por: Yoncheva, Krassimira, et al.
Publicado: (2021)

Advantageous Combinations of Nanoencapsulated Oregano Oil with Selected Antibiotics for Skin Treatment
por: Zaharieva, Maya Margaritova, et al.
Publicado: (2022)

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

Anti-diabetic Potential of a Stigmasterol From the Seaweed Gelidium spinosum and Its Application in the Formulation of Nanoemulsion Conjugate for the Development of Functional Biscuits
por: Poulose, Navya, et al.
Publicado: (2021)

Bioactive Properties of Nanofibres Based on Concentrated Collagen Hydrolysate Loaded with Thyme and Oregano Essential Oils
por: Berechet, Mariana Daniela, et al.
Publicado: (2020)

Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings
por: Castillo, Sandra, et al.
Publicado: (2021)

High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective
por: Xu, Wei, et al.
Publicado: (2022)

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread
por: Yu, Liwei, et al.
Publicado: (2021)

The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough
por: Shan, Shengyue, et al.
Publicado: (2022)

Effect of physiological pH on the molecular characteristics, rheological behavior, and molecular dynamics of κ-carrageenan/casein
por: Guo, Juanjuan, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_b0956t0paada7d9847tmok731j