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[Decontamination of some spices by ethylene oxide. Development of 2-chloroethanol and ethylene glycol during the preservation].
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After the disinfection by ethylene oxide and storage by ethylene oxide in definite conditions of 16 spices (parsley, chervil, tarragone, chive, thyme, rosemary, coriander, nutmeg, mace, cinnamon, allspices, clove, pepper), the authors observed the fast loss of residual ethylene oxide and
Na-Montmorillonite vs. Organically Modified Montmorillonite as Essential Oil Nanocarriers for Melt-Extruded Low-Density Poly-Ethylene Nanocomposite Active Packaging Films with a Controllable and Long-Life Antioxidant Activity
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Nowadays, active packaging is becoming significant for the extension of the shelf life of food products via the incorporation of raw nanomaterials such as nanoclays and bioactive compounds such as essential oils (EO). This study aims to study the performance of the sodium montmorillonite (NaMt) and
Antimycotic and Antiaflatoxigenic Activity of Oregano ( Origanum vulgare , L.) and Thyme ( Thymus vulgaris , L.).
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Oregano and thyme, ground and sterilized with ethylene oxide, were added to culture broths YES (yeast extract sucrose) so that the final concentrations of the herbs were 0, 0.25, 0.5, 1, 2, and 4%. The broths were inoculated with a spore suspension of Aspergillus parasiticus and Aspergillus flavus
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