Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel ( L.): Potential use as wheat preservative.

Essential oils (EOs) are widely used in the food industry as natural food preservatives to extend product shelf life and as flavoring agents. The aim of this work was to study the chemical profile of the EO from laurel () and its antifungal, antitoxigenic, and antioxidant activities. The extractive yield of the EO from Algerian laurel was 1.

Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Subsp. Leaf Extract.

The impact of combined biopreservation treatment with subsp. leave extracts (.OLE) and nisin on the quality attributes of camel steaks packaged under high O (80%) and CO (20%) atmosphere was investigated during refrigerated (1 ± 1 °C) long-term storage.