Gelatin-starch composite coating containing cucumber peel extract and cumin essential oil: Shelf life improvement of a cheese model.

In this study, the effects of gelatin-starch (GS) composite coating containing cucumber peel extract (CPE) and cumin essential oil (CEO) were evaluated on the shelf life enhancement of ultrafiltered (UF) cheese during 56 days of storage under refrigerated conditions. The obtained hydroethanolic CPE by the microwave method showed the best results in terms of the total phenolic content, reducing power, 2,2'-diphenyl-1-picrylhydrazyl (DPPH) activity, and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity compared to the immersion and ultrasound methods. The studied treatments were as follows: Control (C), GS, CPE, CEO, GS-CPE, GS-CEO, and GS-CPE-CEO.

Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant .

Aim of this study was to investigate the antimicrobial properties of herbal plant essential oils (EOs) from selected Iranian plant species such as , , , and against antibiotic-resistant () strains. For this purpose, the strains, isolated from raw cow's milk and local dairy products (yogurt, cream, whey, cheese, and confectionery products) collected from different areas of Hamedan province, Iran, were investigated for their resistance to antibiotics (i.e.

Stability and antibacterial activity of Thymus daenensis L. essential oil nanoemulsion in mayonnaise.

Background: There is a growing demand in the food industry for the replacement of synthetic preservatives with their natural alternatives. This has led to the development of novel methods such as encapsulation of plants essential oil with appropriate physicochemical stability, and antibacterial and organoleptic properties. This study aimed to prepare an optimal nanoemulsion of Thymus daenensis L.

The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout () fillets' sensorial and physicochemical features.

The goal of this study was examining the effects of sodium alginate coating (SA) containing resveratrol (R) on enhancement rainbow trout fillets' shelf-life. Treatments of the study were as follows: control, SA, SA-R 0.001% and SA-R 0.