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Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage.
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The effectiveness of rice protein coatings enriched with essential oils on maintaining interior quality of fresh eggs was evaluated during storage at 20°C for 6 wk. Egg quality was assessed by weight loss, Haugh unit (HU), albumen pH, and yolk index (YI) in uncoated eggs (control treatment) and eggs
Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage.
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The effectiveness of rice protein coatings enriched with essential oils on maintaining interior quality of fresh eggs was evaluated during storage at 20°C for 6 wk. Egg quality was assessed by weight loss, Haugh unit (HU), albumen pH, and yolk index (YI) in uncoated eggs (control treatment) and eggs
Effect of thyme oil-alginate-based coating on quality and microbial safety of fresh-cut apples.
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BACKGROUND
Food preservation is critical for keeping fresh-cut products fresh, nutritious, safe, attractive and available for consumers. To improve the safety and quality of fresh-cut fruits, 15 essential oils (EOs) were screened to test the antimicrobial activity against Listeria monocytogenes
Thyme and Savory Essential Oil Vapor Treatments Control Brown Rot and Improve the Storage Quality of Peaches and Nectarines, but Could Favor Gray Mold.
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The effect of biofumigation, through slow-release diffusors, of thyme and savory essential oils (EO), was evaluated on the control of postharvest diseases and quality of peaches and nectarines. EO fumigation was effective in controlling postharvest rots. Naturally contaminated peaches and nectarines
Effect of nano-composite and Thyme oil (Tymus Vulgaris L) coating on fruit quality of sweet cherry (Takdaneh Cv) during storage period.
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Sweet cherry is one of the most appreciated fruit by consumers since it is an early season fruit and has an excellent quality. In this study effect of active nano composite formed from chitosan (as a matrix material), nano cellulose fiber (1% concentration) and Thyme oils (Tymus Vulgaris L) at 1%
Evaluation of essential oils for maintaining postharvest quality of Thompson seedless table grape.
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The effects of postharvest spraying of essential oils from sweet basil (Ocimum basilicum), fennel (Foeniculum vulgare), summer savory (Satureja hortensis) and thyme (Thymus vulgaris) on fungal decay and quality parameters of the 'Thompson seedless' table grape stored at 0 ± 1°C for 60 days were
Effect of chitosan coating enriched with thyme oil on postharvest quality and shelf life of shiitake mushroom (Lentinus edodes).
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The effect of chitosan-oil coating on the postharvest quality and shelf life of shiitake (Lentinus edodes) mushrooms stored at 4 ± 1 °C for 16 days was investigated. Mushroom weight loss, firmness, total phenolics, ascorbic acid, malondialdehyde (MDA), electrolyte leakage rate, and microbial and
Thyme oil vapour and modified atmosphere packaging reduce anthracnose incidence and maintain fruit quality in avocado.
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BACKGROUND
Postharvest application of prochloraz fungicide is commercially practiced to control anthracnose, a postharvest disease in avocado. Increasing consumer concern regarding food safety and demand for organically produced fruits make it necessary to search for natural environmentally friendly
Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks.
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The performance of mechanically deboned chicken meat protein (MDCM-P) coatings containing thyme (TEO) or clove essential oils (CEO) was investigated to improve the storage quality of heat treated sucuks during 45 days of storage at 4 °C. The sucuk slices were divided to 4 groups as uncoated, coated
Enhancing stability of essential oils by microencapsulation for preservation of button mushroom during postharvest.
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Fresh button mushrooms (Agaricus bisporus L.) are sensitive to browning, water loss, and microbial attack. The short shelf-life of mushrooms is an impediment to the distribution and marketing of the fresh product. Essential oils outstand as an alternative to chemical preservatives and their use in
Prolonging storage time of baby ginger by using a sand-based storage medium and essential oil treatment.
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Wilt and rot occur readily during storage of baby ginger because of its tender skin and high moisture content (MC). A storage medium, which consisted of sand, 20% water, and 3.75% super absorbent polymers delayed weight loss and loss of firmness at 12 °C and 90% relative humidity. Microorganisms
Therapeutic potential of some plant extracts used in Turkish traditional medicine on streptozocin-induced type 1 diabetes mellitus in rats.
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Diabetes mellitus (DM) is known to impair many physiological functions. Some reports claim that medicinal plants can reduce these alterations caused by DM. The aim of this study was to investigate the therapeutic potential of aqueous-methanol extracts of Urtica dioica, Thymus vulgaris (TV), Myrtus
Browning inhibition and quality preservation of button mushroom (Agaricus bisporus) by essential oils fumigation treatment.
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The effect of essential oil fumigation treatment on browning and postharvest quality of button mushrooms (Agaricus bisporus) was evaluated upon 16 days cold storage. Button mushrooms were fumigated with essential oils, including clove, cinnamaldehyde, and thyme. Changes in the browning index (BI),
Fungal decay and shelf life of oranges coated with chitosan and bergamot, thyme, and tea tree essential oils.
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Chitosan coatings, containing or not essential oils (bergamot, thyme and tea tree oil), were applied to oranges (cv. Navel Powell). Antifungal effect was evaluated by applying coatings before and after inoculating the fruit with Penicillium italicum CECT 2294 (10(5) spores/mL), preventive and
In vivo Antidiabetic Activity Evaluation of Aqueous and 80% Methanolic Extracts of Leaves of Thymus schimperi (Lamiaceae) in Alloxan-induced Diabetic Mice
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Introduction: Diabetes mellitus disorder characterized by increase in serum glucose level as a result of change in fat, protein metabolism, and carbohydrate. The aim of the present study was to investigate the effects of the aqueous and
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