Carvacrol and thymol effect in vapor phase on and serovar Typhimurium growth inoculated in a fresh salad.

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).

Detection of Saffron's Main Bioactive Compounds and Their Relationship with Commercial Quality.

This 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.

The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron ().

Saffron 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.

Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against .

The 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.

Antioxidant and Antimicrobial Activity of Mexican Oregano () Essential Oil, Hydrosol and Extracts from Waste Solid Residues.

is 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.