Effectiveness of oregano essential oil vapor on shelf life extension of kai lan (Brassica oleracea var. alboglabra).

This study compared the antimicrobial activity of several essential oils (EOs) vapor against food spoilage microbiota and further investigated the potential of EO vapor in extending the shelf life of leafy green vegetables. Oregano EO vapor showed stronger antimicrobial activities than basil and clove EO vapors against common spoilage-causing microorganisms in fresh produce, including Pantoea agglomerans, Pseudomonas cichorii, Pectobacterium carotovorum, Pantoea ananatis, Pseudomonas marginalis, Alterneria bassicicola, and Botrytis cinerea. When oregano EO vapor was applied to leafy greens, phytotoxic effects were observed on butter lettuce and iceberg lettuce but not on kai lan and kale.

Green synthesis of akaganéite (β-FeOOH) nanocomposites as peroxidase-mimics and application for discoloration of methylene blue.

This work reports an environmentally benign and readily scalable process for production of akaganéite (β-FeOOH) nanocomposites by using abundant gallic acid or grape seed tannins and urea. Influences from those phytochemicals on the properties of β-FeOOH nanocomposites were investigated by X-ray powder diffraction, Fourier transform infrared spectroscopy, Thermogravimetric analysis, Scanning electron microscopy, Transmission electron microscopy, UV-Vis spectroscopy and Photoluminescence. The addition of 0.