Antimicrobial activity of Satureja Khuzestanica Jamzad and Satureja bachtiarica Bunge essential oils against Shigella flexneri and Escherichia coli in table cream containing Lactobacillus plantarum LU5

Hashemi, Seyed Mohammad Bagher; Khodaei, Diako

doi:10.1002/fsn3.1871

Cited by 8 publications

(4 citation statements)

References 41 publications

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“…The chemical analysis of SBEO showed the presence of 21 components representing 97.58% of the total compounds in the oil. Carvacrol (59.8%), thymol (10.3%), ρ-cymene (8.69%), and γ-terpinene (5.87%) were the main components of the essential oil (Table 2), which is in agreement with the results of previous reports (Alizadeh, 2016;Ghasemi Pirbalouti et al, 2013;Hashemi & Khodaei, 2020). In contrast, Sefidkon and Jamzad (2000) found carvacrol in trace amount (<0.05%) in the composition of SBEO.…”

Section: Composition Of S Bachtiarica Essential Oilsupporting

confidence: 90%

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Pirastehfard

Fallah

Dehkordi

2021

J. Food Process. Preserv.

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Chicken meat has high nutritive value and widely consumed over the world. It contains high-quality proteins, some minerals and vitamins, polyunsaturated fatty acids, and several bioactive compounds, which are beneficial for human health (Barbut, 2002;Karakök et al., 2010). However, the shelf life of fresh chicken is limited as a result of its susceptibility to spoilage (Barbut, 2002). Therefore, efficient storage technologies are needed to improve its shelf life in fresh state without unfavorable impacts on the organoleptic specifications of the product.Nowadays, nanotechnology-based methods are used in food industry to solve the food-associated problems. The used nanoparticles not only make changes in color, taste, or texture but also increase the shelf-life of the foodstuffs (Huang et al., 2010;Moraru et al., 2003). Among the nanoparticles, nanoemulsions are oil-in-water emulsions with average droplet size of less than 500 nm and stabilized by a suitable surfactant (Lovelyn & Attama, 2011). The substances applied to make nanoemulsions, including oil and surfactants, should preferably be approved for human consumption and regarded as "Generally Recognized as Safe" (Lovelyn & Attama, 2011;McClements, 2020).Comparing to conventional emulsions, nanoemulsions have some advantages such as better optical clarification, high resistance to particle aggregation and gravitative separation, and improved bioaccessibility of encapsulated materials; these specifications make nanoemulsions appropriate for food applications (de Oca-Ávalos et al., 2017).

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Section: Composition Of S Bachtiarica Essential Oilsupporting

confidence: 90%

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Pirastehfard

Fallah

Dehkordi

2021

J. Food Process. Preserv.

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“…(2005) used active packages containing thymol essential oil for cherry fruit and found that microbial growth was significantly reduced, and the quality of cherry samples was increased. The antibacterial activity of SEO against Escherichia coli and Shigella flexneri inoculated in probiotic cream has been indicated by Hashemi and Khodaei (2020). Moreover, Kazemi (2014) revealed that CEO had strong antimicrobial activity against both Gram‐positive and Gram‐negative bacteria.…”

Section: Resultsmentioning

confidence: 97%

Antimicrobial activity of Carum copticum and Satureja khuzestanica essential oils and acetic acid in vapor phase at different relative humidities and temperatures in peanuts

Hashemi

Jafarpour

Gholamhosseinpour

2021

Food Processing Preservation

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The impact of relative humidity (RH) and temperature on the effectiveness of acetic acid (AC) and essential oils of Carum copticum and Satureja khuzestanica in the vapor phase against pathogens was investigated. Inoculated peanuts were exposed to antimicrobial vapors at three humidity levels (63 ± 1, 75 ± 0, and 84 ± 1%) and three temperatures (25, 37, and 50°C) for 0, 1, and 2 hr. Results showed that increasing the RH, temperature, and fumigation time significantly affected the inhibition rate of the mentioned vapors. The highest inhibitory effect was observed under vaporizing condition including 84 ± 1% RH and 50°C, which reduced the initial population of Bacillus cereus, Staphylococcus aureus, Shigella dysenteriae, and Salmonella Typhi (8.1–8.3 log CFU/g) to 1.1, 0.5, 2.7, and 1.0 log CFU/g after 2 hr exposure to AC vapors, respectively. The results provide a promising approach to increase the inhibition rate of antimicrobial compounds in the vapor phase. Novelty impact statement Increasing the RH significantly enhanced the inhibition rate. The microbial inactivation level is enhanced with the increase of temperature. Vapors of AC exhibited higher antimicrobial activity than the two studied essential oils.

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“…They also reported a considerable synergistic effect while using gentamicin with carvacrol and S. khuzestanica essential oil. Likewise, Hashemi and Khodaei ( 2020 ) conducted an in vitro study to assess the inhibitory potential of S. khuzestanica and S. bachtiarica essential oils solely or in combination against Lactobacillus plantarum LU5 growth as a probiotic culture or S. flexneri , and E. coli. Their results confirmed that the mixture of both essential oils had no synergistic effect on probiotics while it significantly prohibited the pathogen.…”

Section: Satureja Spp (Lamiaceae)mentioning

confidence: 99%

Phytochemical and biological activities of some Iranian medicinal plants

Dini

Chen

Fatemi

et al. 2022

Pharmaceutical Biology

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Context Due to adverse effects of synthetic compounds, there is a growing interest in utilization of plant-derived natural products in the pharmaceutical and food industries. Iranian endemic medicinal plants widely used in traditional practice have attracted much attention as antibacterial and antioxidant agents. Objective This review attempts to compile the accessible scientific research pertained to phytochemical compounds, antibacterial and antioxidant effects of essential oils obtained from some of the most widely used and distributed medicinal plants in Iran. Methods This review has been compiled using references via reliable databases (Google Scholar, SID and Science Direct) from 2010 to 2020. This literature review was limited to references published in English and Persian languages. Results Based on studies heretofore carried out, essential oils isolated from mentioned medicinal plants exhibited strong antioxidant activity which is attributed to their main phytochemical compounds; thymol, carvacrol, p -cymene and γ-terpinene. In addition, the antibacterial activities of essential oils of most plant species from Apiaceae and Asteraceae families were more susceptible against Gram-positive bacteria; Staphylococcus aureus and Bacillus cereus than Gram-negative bacteria; however, essential oils of other studied plant species manifested similar behaviours against both Gram-positive and -negative bacteria. Conclusions As there is rich ethnobotanical knowledge behind Iranian endemic medicinal plants, further scientific research is required to prove their safety and efficacy. This review revealed that there are numerous valuable medicinal plants adoptable in food and pharmaceutical industries in the near future.

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Antimicrobial activity of Satureja Khuzestanica Jamzad and Satureja bachtiarica Bunge essential oils against Shigella flexneri and Escherichia coli in table cream containing Lactobacillus plantarum LU5

Cited by 8 publications

References 41 publications

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Antimicrobial activity of Carum copticum and Satureja khuzestanica essential oils and acetic acid in vapor phase at different relative humidities and temperatures in peanuts

Phytochemical and biological activities of some Iranian medicinal plants

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