Antioxidants (Basel)
July 2024
This study aimed to evaluate the antimicrobial effect of thymol and carvacrol in inhibiting and serovar Typhimurium inoculated on a fresh green salad through the vapor phase. A film-forming solution was prepared by dissolving starch, sorbitol, and variying concentrations of carvacrol, thymol, and a mixture of both. The film-forming solution containing the respective antimicrobial agent was then added lid, which was sealed rigidly and hermetically to achieve different concentrations (105 mg/L of air of carvacrol, 105 mg/L of air of thymol, and a mixture of 52 mg/L of air of carvacrol and 52 mg/L of air of thymol).
View Article and Find Full Text PDFTomato is one of the most important fruits worldwide. It is widely consumed due to its sensory and nutritional attributes. However, like many other industrial crops, it is affected by biotic and abiotic stress factors, reducing its metabolic and physiological processes.
View Article and Find Full Text PDFThis review aims to evaluate the state of saffron's main bioactive compounds and their relationship with its commercial quality. Saffron is the commercial name for the dried red stigmas of the L. flower.
View Article and Find Full Text PDFPlants (Basel)
January 2023
An UTMR2 strain was evaluated in tomatillo plants ( Brot.) using a factorial design with different potassium doses (100, 75, 50 and 0% of the recommended dose). In addition to the agronomic parameters, an analysis of the physicochemical, antioxidant, and metabolomic properties of the fruit was performed.
View Article and Find Full Text PDFPlants (Basel)
January 2023
This study aimed to evaluate the effect of pretreatments and extraction conditions on the antioxidant and antifungal characteristics of garlic peel extracts. The effect of pretreatments (fermentation and steam cooking) on the yield, antifungal (Colletotrichum gloeosporioides and Botrytis cinerea), and antioxidant (total phenolic compounds, total flavonoids, and antioxidant capacity) properties of garlic peel extracts were evaluated. A selected pretreatment was applied to evaluate the extraction conditions (solvent, solvent concentration, temperature, and time) on the antifungal activity of garlic peel extracts.
View Article and Find Full Text PDFThe consumption of fruits and vegetables involves the disposal of the inedible parts, conveying challenges such as waste management and environment pollution. In recent years, there have been multiple studies aimed at finding alternatives that reduce the negative impact of food/agricultural waste. Since most studies done with by-products recommend their careful selection, the aim of this study was to verify if discarded banana peels could be disinfected until microbiologically safe and to determine if they could still provide nutrients to formulate food products with sensory characteristics acceptable to a consumer market after disinfection.
View Article and Find Full Text PDFSaffron is derived from the stigmas of the flower L. The drying process is the most important post-harvest step for converting stigmas into saffron. The aim of this review is to evaluate saffron's post-harvest conditions in the development of volatile compounds and its aroma descriptors.
View Article and Find Full Text PDFThe aim of this work was to evaluate the in vitro and in vivo effectiveness of thymol and carvacrol added to edible starch films and coatings against . In vitro evaluation consisted of determining minimal inhibitory concentration (MIC) of carvacrol and thymol was determined at different pH values against . With MIC values, binary mixtures were developed.
View Article and Find Full Text PDFChia seeds provide a suitable environment for microorganisms. However, it is difficult to disinfect these seeds with water and/or chemical disinfectant solutions because the mucilage in the seeds can absorb water and consequently form gels. High-intensity light pulses (HILP) is one of the most promising emerging technologies for inactivating microorganisms on surfaces, in clear liquids and beverages, and on solid foods.
View Article and Find Full Text PDFMolecules
June 2019
The antimicrobial effectiveness of essential oils (EOs) against many foodborne microorganisms when applied by direct contact has been extensively demonstrated. However, the vapor phase and volatile components present in EOs have not been thoroughly investigated; there are a small number of published reports on the antimicrobial activity of some EOs and a few of their components against selected microorganisms. It is well known that the antimicrobial activity of EOs depends mainly on their chemical composition.
View Article and Find Full Text PDFis a Mexican oregano, which has not been widely studied. This work aimed to describe the chemical composition, antimicrobial and antioxidant activities present in essential oil (EO), the hydrosol from EO extraction and extracts from waste solid residues (WSRs), identified as ethanol extract, ethyl acetate extract and the subfractions of ethanol and ethyl acetate extracts. The chemical characterization of the EO, hydrosol and WSR extracts was performed by GC⁻MS and HPLC.
View Article and Find Full Text PDFThe aim of this study was to evaluate the antifungal activity (in vitro) of thymol and carvacrol alone or in mixtures against Fusarium verticillioides and Rhizopus stolonifer, and to obtain primary growth models. Minimal inhibitory concentration (MIC) was evaluated with fungal radial growth with thymol or carvacrol concentrations (0-1600mg/l). Mixtures were evaluated using concentrations below MIC values.
View Article and Find Full Text PDFFood Sci Technol Int
September 2016
The aim of this research was to evaluate the effect of ultraviolet-C light on physicochemical, bioactive, microbial, and sensory characteristics of carrot beverages. Beverages were formulated with different concentrations of carrot juice (60, 80, and 100% [v/v]) and treated with ultraviolet-C light at different flow rates (0, 0.5, 3.
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