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starch/thymus

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Impact of Sweet Potato Starch-Based Nanocomposite Films Activated With Thyme Essential Oil on the Shelf-Life of Baby Spinach Leaves.

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Salmonella Typhimurium (S. Typhi) and Escherichia coli (E. coli) have been responsible for an increasing number of outbreaks linked to fresh produce, such as baby spinach leaves, in the last two decades. More recently, antimicrobial biodegradable packaging systems have been attracting much attention

Characterization and antimicrobial activity of sweetpotato starch-based edible film containing origanum (Thymus capitatus) oil.

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The objectives of this research were to characterize the mechanical and barrier properties of sweetpotato starch (SPS)-based film (SPSF) and to investigate the antimicrobial activity of SPSF containing origanum oil (OG) against foodborne pathogenic bacteria. The SPSF was fabricated with the SPS

Electrospun potato starch nanofibers for thyme essential oil encapsulation: antioxidant activity and thermal resistance.

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Thyme essential oil (TEO) is a great natural substitute for synthetic compounds in order to maintain the quality and safety of food products acting as an antioxidant agent. We aimed at the nanoencapsulation of TEO at concentrations of 1, 3, and 5% (v/w, dry basis) in electrospun

Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts.

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The aim of this study was to analyse the antioxidant activity of different polymeric matrices based on chitosan and starch, incorporating a thyme extract (TE) rich in polyphenols. TE provided the films with remarkable antioxidant activity. When mixed with chitosan, the polyphenols interacted with

Release of polyphenols from starch-chitosan based films containing thyme extract.

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The release kinetics of thyme extract polyphenols (TE) from chitosan (CH), pea starch (S) and CH:S blend films in different solvents was evaluated, as well as their antioxidant activity in each release media. Pure starch films showed the fastest delivery rate and the highest delivery ratio of

Antibacterial, antioxidant and optical properties of edible starch-chitosan composite film containing Thymus kotschyanus essential oil.

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Thyme Essential oils (EO) with antimicrobial and antioxidant properties are widely used in pharmaceutical, cosmetic, and perfume industry. It is also used for flavoring and preservation of several foods. Nowadays, packaging research is receiving a considerable attention due to the development of

Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef.

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The aim of the current study was to investigate the effects of pomegranate peel extract (PPE) and chitosan-starch (CH-S) composite film incorporated with Thymus kotschyanus essential oil (TEO) on the shelf-life of beef during storage period of 21 days at 4 °C. The physico-mechanical parameters, the

Retardation of Listeria monocytogenes growth in mozzarella cheese using antimicrobial sachets containing rosemary oil and thyme oil.

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An antimicrobial sachet containing microcellular foam starch (MFS) with embedded rosemary oil and thyme oil was developed to reduce bacterial growth in shredded mozzarella cheese. The efficacy of the volatiles of oils at various concentrations in reducing Listeria monocytogenes as well as the

Allozyme diversity in the tetraploid endemic Thymus loscosii (Lamiaceae).

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OBJECTIVE Thymus loscosii (Lamiaceae) is a tetraploid perennial species endemic to the Ebro river basin (north-eastern Spain), which is included in the National Catalogue of Endangered Species. It is a tetraploid species (2n = 54), presumably an autotetraploid originated by the duplication of a 2n =

The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients.

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The objective of this study was to evaluate the efficacy of plant essential oils (EOs) in combination and to investigate the effect of food ingredients on their efficacy. The EOs assessed in combination included basil, lemon balm, marjoram, oregano, rosemary, sage and thyme. Combinations of EOs were

Influence of two plant extracts on broilers performance, digestibility, and digestive organ size.

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A 42-d trial was conducted to study the influence of 2 plant extracts on performance, digestibility, and digestive organ weights in broilers. The feeding program consisted of a starter diet until 21 d and a finisher diet until 42 d. There were 4 treatment groups: control; 10 ppm avilamycin (AB); 200
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