Addition Of Essential Oil Research Articles

The long-term transport of Potamotrygon wallacei increases lactate levels and triggers oxidative stress in its brain: The protective role of recovery and the essential oil of Lippia alba

This study aimed to determine whether the long-term transport model of cururu stingray (Potamotrygon wallacei) could disturb the brain redox status and brain functions, including antioxidant defenses, signaling pathways activated by oxidative stress, and the physiological responses to transport-induced stress upon arrival and after its recovery; and also to identify how the addition of essential oil of Lippia alba (EOLA) in the water transport could influence on these changes. For this reason, the cururu stingrays were anesthetized with 200 mg/L eugenol and sampled by sectioning of the spinal cord before transport (n = 5), after 32 h-transport in the absence (n = 5) and presence of 10 μL/L of the EOLA (n = 5); and after recovery for 24 h and 48 h post-transport without and with EOLA (n = 5, each group) for blood and brain removal, totalizing 35 animals (four replicates). Transport triggered a rise in the levels of lactate in plasma and brain of cururu stingray on arrival. Besides, it increased the superoxide anion (O2•-) and hydrogen peroxide (H2O2) levels, and decreased the superoxide dismutase (SOD) 1 and 2, catalase, glutathione peroxidase (GPx) 1, and glutathione reductase (GR) activities, activated nuclear factor κB (NF-κB), led to glutathione oxidation, lipid peroxidation (measured through the thiobarbituric acid reactive substances (TBARS)), and elevated heat shock protein 70 (HSP70) levels in the cururu stingray brain. The addition of the EOLA to water protected brain against stress and oxidative stress on arrival, speeding up a process that could take until 48 h to occur in the absence of this additive. To reach this response, the EOLA decreased lactate levels in plasma and brain of cururu stingray, and also reduced O2•- and H2O2 levels, and NF-κB activation, increased SOD2, catalase, GPx1 and GR activities, decreased the ratio between oxidized and reduced glutathione, avoiding the increase in the TBARS levels in the brain tissue, and regulated the physiological responses to stress, as illustrated by low HSP70 levels found in it. These data make the addition of EOLA to the water even more recommended for long-term transport of cururu stingrays.

Dietary coated essential oil and organic acid mixture supplementation improves health of broilers infected with avian pathogenic Escherichia coli.

Colibacillosis caused by avian pathogenic Escherichia coli (APEC) is a very prevalent disease in poultry farms in China. The exploration of effective non-antibiotic substances is of great significance for the control of APEC infections. This experiment evaluated the efficacy of coated essential oil and organic acid (EOA) supplementation to prevent E. coli O78 infection in broiler chickens. A total of 288 one-day-old male broiler chicks were randomly distributed into 4 groups with 6 replicates per group. Chickens were fed a diet either supplemented with EOA (500mg/kg feed) or not, and either uninfected or infected with E. coli O78 intratracheally. Results showed that E.coli O78 infection reduced body weight gain, increased mortality and the ratio of feed to gain along with cecal and liver E.coli load, damaged gut mucosa, induced local and systemic inflammation, and altered cecal microbial composition, diversity and function (P<0.05). Supplemental EOA improved feed conversion efficiency, lowered gross lesion scores and cecal E.coli population, enhanced intestinal goblet cells and serum IgG concentration, and tended to decrease serum IL-12 production (P<0.05). Essential oil and organic acid addition downregulated IFN-γ mRNA, tended to decrease mucin-2 mRNA levels while upregulating IL-10 mRNA, and tended to increase ZO-1 gene expression in the jejuna of infected birds at 7d after E.coli O78 challenge (P<0.05). The 16S rRNA gene sequencing indicated that both EOA addition and E.coli O78 challenge altered the diversity and composition of the cecal microbiota community. Furthermore, infected birds fed EOA showed decreased Bacteroidetes and genus Lactobacillus abundance compared with the infected control. LEfSe analysis showed that Firmicutes, Ruminococcaceae, Clostridiales, Clostridia, Lactobacillus, Lactobacilaceae, and cc-115 were enriched in the non-infected but EOA-treated group (P< 0.05). Collectively, dietary EOA supplementation could mildly alleviate E.coli-induced gut injury and inflammation.

Formulation of a Wort-Based Beverage with the Addition of Chokeberry (Aronia melanocarpa) Juice and Mint Essential Oil

In Croatia, the production of non-alcoholic wort-based beverages is in its initial stages. The main goal of this research was to produce wort that could be then used in the production of a wort-based beverage with the addition of chokeberry (Aronia melanocarpa) juice. Sensory characteristics and consumer acceptance was also analyzed. Worts were prepared by the standard mashing process, using Munich and pale ale malt. Chokeberry juice was added to the cooled worts. For the purpose of this research, two versions of wort with different concentrations of chokeberry juice (10%, 20%, 30%) were formulated, and all of the beverages were subjected to sensory analysis. Sensory analysis showed that wort with the addition of 30% chokeberry juice was the most accepted. This concentration of chokeberry juice gave the beverage a pleasant taste, but needed some improvement. To address this, mint essential oil was added to the mixture and carbonation using gaseous CO2 was conducted. This beverage received better acceptance when carbonated and mixed with mint essential oil. In addition to the sensory analysis, the polyphenol content of the chosen beverage was also analyzed, along with its nutritional value. Polyphenol content was 2621.47 mg/L and antioxidative activity was 2.28 mmol Trolox/L. The energy value was determined to be 57 kcal. However, in order to optimize the production of this wort-based beverage, further research should be conducted.

Japon Bıldırcını Rasyonlarına Farklı Seviyelerde Nane (Mentha piperita L.) Yağı İlavesinin Performans, Karkas Özellikleri ve Serum Parametrelerine Etkisi

This study was carried out to determine the effects of peppermint (Mentha piperita L.) essential oil addition to growing Japanese quail diets on growth performance, carcass and some serum parameters. In the study, a total of 300 mixed-sex Japanese quail (Coturnix coturnix japonica) chicks at daily age were fed for 35 days with control and diets that were supplemented with peppermint oil at the levels of 0.15, 0.30, 0.45 and 0.60 %. The study was carried out in 5 treatment groups, with 6 replications, in a total of 30 subgroups. At the end of the experiment, the diet peppermint oil levels did not significantly affect the body weight, body weight gain, feed intake and feed conversion ratio. The effects of experimental diets containing different levels of peppermint oil on serum glucose, cholesterol, triglyceride, total protein, HDL, LDL, AST and ALT concentrations were statistically insignificant. There was no statistically significant difference between the treatment groups in terms of carcass weight, carcass yield, liver and heart weights, and small intestine length. According to the results of the present study, it was concluded that the addition of different levels of peppermint oil to growing quail diets did not cause any change in performance, carcass, visceral weights and serum parameters.

The Influence of Biopolymer Coating Based on Pumpkin Oil Cake Activated with Mentha piperita Essential Oil on the Quality and Shelf-Life of Grape

This work aimed to determine the influence of biopolymer coatings based on pumpkin oil cake, with and without the addition of Mentha piperita essential oil, on the quality and shelf-life of the Afus Ali variety of grapes, stored at room temperature and in the refrigerator. Furthermore, a 10% (w/w) aqueous solution of composite pumpkin oil cake (PuOC) with the addition of 30% glycerol was prepared at 60 °C and pH 10. The active biopolymer coating was prepared similarly by adding 1% (v/v) Mentha piperita essential oil. The quality of packed grapes was tested by determining the dry matter content, total sugar content, total acidity, alcohol content, total phenolic compounds content, and total flavonoid content, as well as by determining the antioxidant activity, through the application of the DPPH, FRAP and ABTS tests. Additionally, microbiological parameters were investigated: total aerobic microbial count, yeasts, and molds. The obtained results proved that in all tested samples, over a certain period of time, the content of dry matter, content of phenolic and flavonoids substances and sugar content decreased as a consequence of the spoilage of grapes, that is, the consumption of sugar for the production of alcohol, which consequently leads to the total acidity increasing. The application of lower storage temperatures and active coating (with Mentha piperita essential oil) had a positive effect on all inevitable reactions. Grapes’ antioxidant potential may be enhanced or maintained by applying PuOC coating with or without Mentha piperita essential oil, which is best observed in the case of the DPPH test. The uncoated sample stored at room temperature had the largest decrease in DPPH values during storage, with changes ranging from 2.119 mg/g to 1.471 μmol mg/g. The samples, coated with PuOC and PuOC with the addition of essential oil, had uniform DPPH values throughout the entire storage period. Additionally, regarding phenolic content, at the end of storage period the highest phenolic content was observed in samples with active coating stored at room temperature (734.746 ± 2.462) and at refrigerator temperature (680.827 ± 0.448) compared with untreated samples and with samples with plain PuOC coating. The presence of active essential oil in the applied coating significantly affected the microbiological profile of grapes during the storage period. Besides the positive impact of the applied lower storage temperature, the effectiveness of the applied active packaging is even greater (microbiological results were in the order of PuOC+essential oil &lt; PuOC &lt; Control). The developed artificial neural networks were found to be adequate for modeling the microbiological profile, antioxidant activity, phenolic and flavonoid content.

Physicochemical and Antimicrobial Characterization of Chitosan and Native Glutinous Rice Starch-Based Composite Edible Films: Influence of Different Essential Oils Incorporation

Biopolymer-based edible packaging is an effective way of preserving food while protecting the environment. This study developed an edible composite film using chitosan and native glutinous rice starch (NGRS) and incorporated essential oils (EOs) such as garlic, galangal, turmeric, and kaffir lime at fixed concentrations (0.312 mg/mL) to test its physicochemical and antimicrobial properties. The EO-added films were found to significantly improve the overall color characteristics (lightness, redness, and yellowness) as compared to the control film. The control films had higher opacity, while the EO-added films had slightly reduced levels of opacity and produced clearer films. The tensile strength and elongation at break values of the films varied among the samples. The control samples had the highest tensile strength, followed by the turmeric EO-added samples. However, the highest elongation at break value was found in the galangal and garlic EO-added films. The Young's modulus results showed that garlic EO and kaffir lime EO had the lowest stiffness values. The total moisture content and water vapor permeability were very low in the garlic EO-added films. Despite the differences in EOs, the Fourier-transform infrared spectroscopy (FTIR) patterns of the tested films were similar among each other. Microstructural observation of the surface and cross-section of the tested edible film exhibited smooth and fissureless patterns, especially in the EO-added films, particularly in the galangal and kaffir lime EO-added films. The antimicrobial activity of the EO-added films was highly efficient against various gram-positive and gram-negative pathogens. Among the EO-added films, the garlic and galangal EO-added films exhibited superior inhibitory activity against Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Pseudomonas fluorescence, and turmeric and kaffir lime EO-added films showed potential antimicrobial activity against Lactobacillus plantarum and L. monocytogenes. Overall, this study concludes that the addition of EOs significantly improved the physicochemical and antimicrobial properties of the CH-NGRS-based edible films, making them highly suitable for food applications.

Application of Edible Film with Asian Plant Extracts as an Innovative Food Packaging: A Review

Asian plants (AP) have long been used as natural food preservatives in the food industry. Asian plant extracts (APE) and essential oils (EOs) with antioxidant and antimicrobial properties were incorporated into edible film (EF) for the inhibition of microbial growth in the food matrix. However, information on the utilization of these antibacterial EFs on the storage application of different local food products has not been thoroughly reviewed. Hence, this review gives an overview of the physicochemical, mechanical, antioxidant, and antibacterial properties of EF incorporated with AP and their storage application for the preservation of food products. For their applicability as food packaging, the potency of these EFs to be used as food packaging in preventing food spoilage or foodborne pathogens was also thoroughly reviewed. The addition of APE and EOs into the packaging matrix demonstrated the potential to prolong the storage of food products by preserving food quality (pH, colors, and lipid oxidation) and safety during storage, and the inhibition zones of some extracts against the pathogens demonstrated are weaker in comparison to the standard antibiotic drug used (WHO standards). In conclusion, the freshness of food products could be retained and lengthened by using EF with APE and Eos as active edible food packaging. However, additional research is required to significantly improve its antibacterial activity, producibility, and technical feasibility for long-term market use.

Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages.

Essential oils (EOs) isolated from different plant materials, namely Origanum majorana L., Satureja hortensis L., and Satureja montana L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. The chemical composition and in vitro antimicrobial potential of selected EOs and their mixture were determined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against foodborne pathogens (Escherichia coli, Salmonella Enteritidis, and Listeria monocytogenes) ranged in the interval of 0.44-7.1 µL/mL. Fresh turkey sausages were produced with EOs addition and marked as follows: TOMEO-0.150 µL/g OMEO; TSHEO-0.150 µL/g SHEO; TSMEO-0.150 µL/g SMEO; TEOM-0.050 µL/g OMEO, 0.050 µL/g SHEO and 0.050 µL/g SMEO, and control (C) (without EOs). Microbiological profile and biogenic amines content in fresh turkey sausages were recorded during storage. The selected EOs and their mixture efficiently reduced bacterial growth and biogenic amines formation and accumulation. The lowest Enterobacteriaceae count and total biogenic amine (BA) concentration were determined through treatment TSHEO. The results of this study show that selected EOs could be useful in fresh turkey sausage processing in order to improve safety and shelf-life.

Characterization of Solution Blow Spun Poly(Lactic) Acid Based Nanofibers Containing Sucuk Spice Mix Essential Oils

In this study, essential oil (EO) from sucuk spice mix was incorporated into poly(lactic) acid (PLA) and nanofibers were produced via solution blow spinning (SBS). EO incorporation was performed at 0, 5, 10, 15, 20, 25, and 30% (v/w) of PLA. Mechanical, barrier, microstructural, topographical, contact angle, chemical, thermal, antioxidant, and antibacterial properties against E. coli and S. aureus were characterized. Nanofibers were not soluble in water due to the hydrophobic nature of PLA. Microstructural images revealed that beadles and uniform nanofibers can be produced with SBS, and EO addition decreased the average fiber diameter. The surface topography of nanofibers was improved by increasing EO concentration. Melting and glass transition temperatures decreased and the thermal stability of nanofibers increased with EO addition. Nanofibers containing EO at 30% had the highest antioxidant capacity (40.02%). Nanofibers containing 20, 25, and 30% of EO had greater growth inhibition against Staphylococcus aureus and Escherichia coli. As a result, PLA-based nanofibers containing sucuk spice mix EO can be produced with SBS, and nanofibers containing 20, 25, and 30% EO could be a promising system not only in drug delivery systems but also in food packaging.

Antimicrobial activity of marjoram and thyme essential oils in poultry meatballs

The aim of the study was to evaluate the possibility of using essential oils from marjoram and thyme to inhibit the growth of microorganisms in poultry meatballs. In the first stage, the values of minimum inhibitory concentrations (MIC) against 10 pathogenic bacteria were determined by serial two-fold dilution method. In the next stage, tests of the level of acceptance of smell and taste by the evaluation committee were carried out and the total number of microorganisms and the number of psychrotrophic microorganisms were determined in chicken fillet meatballs produced with the addition of essential oils of marjoram and thyme in the amount ensuring concentrations of: 0.1 mg/g, 0.5 mg/g and 1 mg/g. The control sample consisted of meatballs without the addition of essential oils. Microbiological tests were carried out on the day of making the meatballs and on the 3rd and 6th day of storage at +4°C. In the study of sensory characteristics, it was found that with the increase in the concentration of essential oil the acceptance of the smell and taste of meatballs significantly decreased. The studies of minimum inhibitory concentrations have shown that essential oils of marjoram and thyme have an inhibitory effect on the growth of microorganisms, and their effectiveness depends on the concentration of the essential oil and the type of bacteria. The highest effectiveness of marjoram essential oil was shown in inhibiting the growth of Klebsiella pneumoniae and Salmonella Enteritidis, for which the MIC value was 0.625 mg/ml. The strongest inhibitory effect of thyme essential oil was found against the following bacteria: Klebsiella pneumoniae and Salmonella Typhimurium, for which the MIC value was 0.039 mg/ml. The research showed that the addition of essential oils significantly reduced the total number of microorganisms in the meatballs. Statistically, a lower total number of microorganisms than in the meatballs without the addition of essential oils was found after 6 days of storage of the balls with the addition of oils at a concentration of 1 mg/g. Essential oils from marjoram and thyme have an inhibitory effect on the growth of microorganisms in poultry meatballs, and their effect depends on the type of oil and the concentration used. However, the use of essential oils in high concentration results in the lack of acceptance of the smell and taste.

Essential oils rich in pulegone for insecticide purpose against legume bruchus species: Case of &lt;i&gt;Ziziphora hispanica&lt;/i&gt; L. and &lt;i&gt;Mentha pulegium&lt;/i&gt; L.

&lt;abstract&gt; &lt;p&gt;&lt;italic&gt;Ziziphora&lt;/italic&gt; &lt;italic&gt;hispanica&lt;/italic&gt; L. and &lt;italic&gt;Mentha&lt;/italic&gt; &lt;italic&gt;pulegium&lt;/italic&gt; L. are aromatic shrubs known to produce essential oils demanded by food industries. This study reports on the insecticidal activity of these two oils harvested in Khenifra (Morocco) and of its major compound (Pulegone) against the main legume bruchids. Chromatographic analysis revealed the presence of 33 compounds in the essential oil of &lt;italic&gt;Ziziphora&lt;/italic&gt; &lt;italic&gt;hispanica&lt;/italic&gt; (EOZH) and 24 compounds in the essential oil of &lt;italic&gt;Mentha&lt;/italic&gt; &lt;italic&gt;pulegium&lt;/italic&gt; (EOMP), with pulegone being the most dominant in both with percentages respectively of 79.1% and 63.8%. According to the insecticidal activities exerted, the two essential oils, as well as the pulegone, showed significant results against all the bruchids tested of legumes. Pulegone has shown good insecticidal activity, thus the lethal doses of 50% are between 61.6mg/g and 74.4mg/g, which explains the remarkable activity of the two essential oils which are rich in this molecule. moreover, the addition of essential oils in the storage of legumes does not have a significant effect on the legumes and does not diminish their nutritional qualities. This study indicates that essential oils and their main constituent have the potential to be developed into botanical insecticides.&lt;/p&gt; &lt;/abstract&gt;

Effects of chitosan-zinc oxide nano coating supplemented with bergamot essential oil on postharvest shelf life of table grapes (Vitisvinifera L., Red Globe)

In current study, the effect of various coating formulations such as control (glycerol+acetic acid+distilled water); chitosan (CH) (glycerol+acetic acid+CH 1%); CH-Nano-ZnO (chitosan+Nano-ZnO (1%)); CH-Nano ZnO-EOs (Essential oils) (CH-Nano-ZnO+EOs (1%)) were investigated on postharvest physiological characteristics such as weight loss, browning index, enzymatic activity, microbiological, phenolic acid and total phenols of table grape fruits during the storage at 25 °C with an RH of 40–60% for 16 days. The effects of coating treatments were performed at 0, 4, 7, 14 and 16 days of storage. The application of CH-Nano ZnO-EOs coating was most significant to retarded the weight loss (6.12%), least browning (1.37). O2 concentrations in the control samples decreased slightly (8.45 kPa), Chitosan reached (11.01 kPa), CH-Nano ZnO was (11.07 kPa), and CH-Nano ZnO-EOs was (12.35 kPa). CH-Nano ZnO-EOs samples reached (14.88 mg CO2 · kg−1h−1) then CH-Nano ZnO-EOs showed the lowest values (11.35 mg CO2 · kg−1h−1) on 16 days of storage. Chitosan treatment did not effectively enhance the antimicrobial activities compared with nano-coatings. The lowest count for mold and yeast was detected in the CH-Nano ZnO-EOs coating treatment (49.45 CFU/ml). CH-Nano ZnO-EOs treatment recorded the highest phenolic acid contents; 9.98 μg−1FW for P-Coumaric Acid, 3.96 μg−1FW for Ferulic Acid, 5.70 μg−1FW for Gallic Acid, 1.35 μg−1FW for Coffeic Acid, and 11.73 μg−1FW for Reseratrol. The highest total phenol value was for CH-Nano ZnO-EOs 2.15 mg g−1FW followed by CH-Nano ZnO 2.05 mg g−1FW. The results showed that the nano-coating film with the addition of essential oil can extend the shelf life.

IMPLEMENTATION OF ESSENTIAL BIOSTIMULATOR TECHNOLOGY IN SUPPLEMENTARY FEED AS A MIXTURE OF REINFORCING FEED ON HAEMATOLOGICAL AND NUTRIENT PROFILES OF BEEF CATTLE SERUM (CASE STUDY OF BEEF CATTLE FATTENING ON PEOPLE'S LIVESTOCK)

The national meat self-sufficiency program in Indonesia aims to increase the cattle population to meet the country's meat consumption. Beer dregs are a potential alternative feed supplement, as they contain high crude protein and soluble carbohydrates that can affect the rumen microbial population. In addition, essential oil biostimulators derived from citronella are added to the feed as a mixture of reinforcing feed to support cattle health and productivity. This study investigates the effect of essential biostimulators in supplementary feed as a mixture of reinforcing feed on the haematological and nutrient profiles of beef cattle serum, using the case study of beef cattle fattening in People's Livestock. Results showed that the addition of citronella essential oil improved nutrient digestibility and rumen health, and the combination of beer dregs and essential biostimulators positively impacted the haematological and nutrient profiles of beef cattle serum.

Effect of Used Edible Coating from Cassava Starch on Shelf Life and Quality of Muffin

The aim of this study was to produce an edible coating and film from cassava starch and study the theological, mechanical properties, permeability and scanning electron microscopy (SEM) of the prepared films were determined. The thickness, tensile strength , elongation ,% solubility of produced by edible film with rosemary cassava starch with chitosan and gelatin the highest, followed by that of cassava starch –based film with rosemary essential oil. Therefore, the addition of rosemary essential oil to cassava starch films have the potential to provide a safe edible films decreased microbial growth and consequently prolonged the shelf life of quality of muffin, As well as improved the chemical changes and sensory properties of the quality of muffin. The substances used in this experiment were , film with % corn starch (A) , film with % cassava starch (B), film with 50 % cassava starch + 25 %chitosan +25% gelatin (C) and film with 25 % cassava starch + 37.5 %chitosan +37.5% Gelatin (D) compared with uncoated controls on quality attributes and prolong shelf- life of quality of muffin during storage. All products were stored at (4±1°C) for six week and the quality parameters such as weight loss, total microbial count, molds and yeast(M&amp;Y), peroxide Value, water activity (aW), texture and sensory evaluation were determined. The results observed that treatment (D) was the best treatment in terms of reduction of microbial load followed by treatment (C) followed by treatment (B) followed by treatment (A) until six week of storage as compared to uncoated controls . The levels of decrease in chemical and microbial load in the samples from both of the edible films were related good quality muffin. As well as on the same physic –chemical tests and sensory. It is clear that the edible coating and films of the aromatic rosemary essential oils have kept the quality of muffin up to six week of storage.

Análise antifúngica da incorporação do óleo essencial de Cymbopogon citratus (d.c.) Stapf em polimetacrilato de metila

ABSTRACT Objective: Evaluated the antifungal effect of the incorporation of different concentrations of the essential oil Cymbopogon citratus (capim santo), into polymethylmethacrylate (PMMA) against Candida albicans. Methods: Fifty specimens were fabricated and divided into five groups: Group 1, PMMA + 10% essential oil (n=10); Group 2, PMMA + 15% essential oil (n=10); Group 3, PMMA + 20% essential oil (n=10); Group 4, PMMA + 25% essential oil (n=10); Group 5, PMMA (n=10). PMMA powder was mixed with the monomer and the mixture was placed in disc-shaped cavities measuring 15 mm in diameter, 2 mm thick. To evaluate the antifungal activity of the experimental specimens, the standard strain of Candida albicans was tested. After incubation, the colony count of each plate was performed using a digital colony counter, obtaining the number of colony forming units (CFU) and the Kruskal-Wallis test was applied. Results: There was statistically significant difference in the CFU count of Candida albicans as a consequence of the addition of Cymbopogon citratus essential oil to PMMA (p &lt; 0.001) and values were significantly higher in comparison with those of all the other groups, when the essential oil was incorporated as incorporated into the PMMA in the concentration of 20%. In the other concentrations, no difference in values was observed in comparison with the Control Group without essential oil of Cymbopogon citratus. Conclusion: The acrylic resin with the essential oil incorporated into it in different concentrations provided no effect against development of the genus Candida.

Bioprospecting essential oils of exotic species as potential mitigations of ruminant enteric methanogenesis

The inclusion of essential oils (EOs) in the diet of ruminants is one of the strategies used to alter ruminal microbial fermentation, improving feed efficiency, while simultaneously reducing enteric methane (CH4) production. This study aimed to evaluate the effects of three new EOs from plants exotic to the Azores, Pittosporum undulatum (PU), Hedychium gardnerianum (HG), and Cryptomeria japonica (CJ), on biogas production kinetics and in vitro CH4 production.Three levels of EOs (40, 80, and 120 μL/g dry matter (DM) were added to the basal diet to evaluate ruminal fermentation using the in vitro gas production technique. Added 800 mL of rumen inoculum with 5 g DM of the basal diet (BD) to all experimental units for 96 h, except for the blanks, to which only the inoculum was added. The total gas and CH4 produced by treatment incubation were recorded every hour after incubation until 96 h. The results showed that the gas production decreased significantly (P < 0.001) at 24 and 96 h after incubation, in the medium and high levels, with the essential oils PU, CJ, and HG treatment, when compared to the control treatment. The same significant differences (P < 0.001) were observed in in vitro CH4 production. The greatest reduction was noted with the addition of PUEO at the highest concentration (120 μL), which allowed a reduction in CH4 production at 24 h of 47% (P < 0.01). There was an interaction effect between EOs and concentration levels for all variables (P < 0.001). A decrease in total volatile fat acid (VFA) concentration (P < 0.05) was recorded compared to control, as well as the insoluble fraction and the potential degradation of the BD when EOs were included in the diet. In conclusion, the addition of EOs to the BD effectively reduced total enteric gas emissions and mitigated CH4 production. The most significant reduction of CH4 (47% in 24 h of incubation) occurs when 120 μL PUEO is added to each gram DM. The inclusion of OEs in the BD also affected the gas production kinetics and fermentation parameters.

Potential effects of essential oils in safeguarding the health and enhancing production performance of livestock animals: The current scientific understanding

The food sector competes in a cutthroat environment, and it constantly struggles to maintain or even grow its market share. For customer confidence and consumption to remain strong, consistent animal products are needed. The qualitative attributes of the derived goods appear to be improved by the addition of bioactive substances to food, such as essential oils (EOs), and consumers are shielded from the impacts of bacterial and oxidative deterioration. Due to the current controversy surrounding synthetic chemicals and their alleged carcinogenic potential, a substantial study has been done to find effective and safe substitutes. Aromatic plants and the corresponding EOs from them are considered natural products and are typically employed in ruminant nutrition. Since dietary supplementation has been demonstrated to be an easy and practical method to successfully suppress oxidative processes or microbial deterioration at their localized sites, the addition of EOs in animal diets is now becoming a regular practice. However, there is just a little amount of evidence supporting the notion that these compounds may improve nutrient absorption and gastrointestinal health. Additionally, a variety of factors affect how well EOs works in animal diets. These variables can be, on the one hand, the erratic composition, and the many additions to the diet, and, on the other hand, erratic animal genetic elements. Maximizing the use of EOs and creating high-quality products require a deeper understanding of the composition and activity of the gastrointestinal tract microbiota. Numerous EOs contain bioactive substances with the potential to serve as multifunctional feed supplements for animals, with impacts on growth performance, the digestive system, the growth of pathogenic bacteria, and lipid oxidation, among others. To establish their regular use in animal production and to determine their precise mechanism of action, more research is required. The potential advantages of EOs for livestock health and production are highlighted in the current article.

AKTIVITAS BIOLOGIS MINYAK ATSIRI BIJI PALA PADA DAGING DAN PRODUK DAGING: REVIEW

Indonesia has a variety of spices that have the potential to be used as a fortifying agent for meat and meat products. This review aims to collect and summarize available evidence from publications that directly measure the biological activity of essential oils present in nutmeg used in meat and meat products. This study uses the literature study method, the literature criteria used are articles reporting on the biological activity of nutmeg essential oil used in meat and meat products published from 2012 to 2022. Nutmeg (Myristica fragrans) is a spice-containing oil. The essential oil which is widely used in the food industry. The most common essential oil constituents found in nutmeg are sabinene, pinene, limonene, terpineol, terpinene. Its components vary depending on changes in soil type, location, origin, method of extraction, and environmental conditions. The addition of nutmeg essential oil can slow down the oxidation of proteins and lipids in meat, control the growth of Escherichia coli and Enterobacter aerogenes, reduce the level of contamination of Salmonella typhimurium and be able to extend the shelf life of meat and meat products to a certain extent.. Keywords: Essential oil, nutmeg, biological activity, meat, meat product

Effect of galangal essential oils on rumen microbial population and biodiversity on in vitro rumen fermentation

The study aimed to evaluate the effect of administering galangal essential oil (EO) on the abundance of rumen bacteria using the 16s rRNA method. The treatments included a control (no EO addition), galangal EO (30, 60, 120 µL), and cineole (5 µL). The treatments were assessed using a 48‐hour in vitro batch culture of rumen fluid containing a 60:40 ratio of forage to concentrate. For amplification of the prokaryotes (bacteria and archaea) in region V4, 16s rRNA primer 5’GTGCCAGCMGCCGCGTAA, GGACTACHVGGGTWTCTAAT3’ was employed. The data for rumen microbial abundance were analysed descriptively, while the data for rumen microbial diversity were obtained from the report on the Next Generation Sequencing Method. The microbial composition of each sample was tested for operational taxonomic units (OTUs) with a 97% identity rate on a valid label. The 16S rRNA gene sequencing yielded a total of 3,977 OTUs. Adding galangal and cineole EOs resulted in the same variation of the Shannon index. The population index (chao1 index) was highest when 60 µL of galangal EO was added, compared to 30 and 120 µL of galangal EO and cineole. In addition, providing 60 µL of galangal EO decreased the abundance of Prevotella ruminicola compared to the control and cineole doses. The addition of galangal EO also led to a decline in the number of Methanobacteriales. The population of the fibre‐degrading bacteria group (Ruminococcus albus and Ruminococcus flavefaciens) was higher in a dose of galangal EO than the control and cineole. Therefore, it can be concluded that the effective dose of galangal EO, i.e. 60 µL/300 mg (DM feed) in vitro, can reduce the abundance of Prevotella bacteria and methanogens.

Cellulose Nanofibers from Palm Oil Empty Fruit Bunches as Reinforcement in Bioplastic

Currently, packaging especially for food is a significant concern because made of plastic, which is difficult to degrade. Cellulose nanofibers (CNFs) as the composite reinforcement are chosen as a suitable replacement for the fiber. This nanocomposite is made with the main aim of making biodegradable food packaging with other capabilities such as antioxidant, antibacterial, etc. The food packaging was next referred to as bioplastic, consisting of several components. One of the major concerns is selecting cross-linking agents in nanocomposites production. The use of essential oil extracts from plants is widespread because it has an excellent binding ability and good chemical properties. The essential oil of orange peel can be extracted and used because it contains flavonoid compounds that act as antioxidants. The CNFs were made from palm oil empty fruit bunches (EFB) using the acid hydrolysis process in the previous research. The study of this nanocomposites production successfully makes transparent bioplastic. SEM results show a surface with fewer pores filled with cellulose fiber and protein. The addition of essential oil to the film increases the cross-linking bond in the matrix, improving its mechanical properties. The bioplastic was tested its endurance when buried in soil for 6 days and showed a promising results.