Clove Essential Oil Research Articles

The Local Anesthetic Activity of Lavandula angustifolia and Eugenia caryophyllata Essential Oils

Previous studies show that Lavandula angustifolia (lavender) and Eugenia caryophyllata (clove) essential oils can help relieve dental pain. Clove oil and lavender oil were tested as topical anesthetics in this study on rabbits, and their effects and likely mechanisms of action were analyzed. Clove oil and lavender oil were extracted by hydrodistillation using a Clevenger-setup apparatus. Topically applying lidocaine, clove oil, or lavender oil topically all significantly reduced corneal sensitivity. The sensitivity of the cornea was successfully reduced by treatments consisting of lidocaine at a concentration of 0.5%, 25 μg of clove oil, and 50 μg of lavender oil. When clove oil is applied topically to the cornea, it produces effects similar to those of a local anesthetic due to the involvement of the cholinergic system. To achieve the desired effect of producing local anesthesia in the cornea of the rabbit, lidocaine, clove oil, and lavender oil were applied topically to the animal. A noticeable local
 anesthetic effect was produced when sub-anesthetic doses of lidocaine were combined with sub-anesthetic doses of lavender or clove oil.

Effectiveness of probiotics and clove essential oils in improving growth performance, immuno-antioxidant status, ileum morphometric, and microbial community structure for heat-stressed broilers

Recently, interest has increased in using bio-additives, herbs, and their extracts as feed additives because of their potential role in improving chick's health and productivity, especially during stress. Thus, our aim in this study is to examine whether nutritional supplementation (probiotics and clove essential oils) will help mitigate the negative effect of heat stress on the bird by modifying the microbial content, boosting immunity, oxidative status, metabolic, and growth. In this study, three hundred one-day-old broiler chicks (Ross 308) were fed the following experimental diet: (CON) basal diet (control diet); (CEO) CON with clove essential oils (300 mg/kg); (PRO) CON with probiotics (2 g/kg); (PC) CON with probiotics and clove essential oils. Our results showed a significant improvement (P < 0.05) in body weight gain, feed conversion ratio, nutrient digestibility, and digestive enzymes activities in broilers fed on PC, CEO, and PRO compared to the control group. Moreover, a significant decrease was recorded in the abdominal fat content and an increase in the relative weight of bursa of Fabricius, and higher antibody levels against Newcastle disease virus, as well as, there was an increase (P < 0.05) in interleukin 10 (IL-10) in all treated groups. Meanwhile, there was a decrease in tumor necrosis factor-α (TNF-α) in all supplemented groups compared with the control group. Serum triglycerides, cholesterol, low-density lipoprotein concentrations, and alanine aminotransferase activities were significantly lower in the treated groups. Superoxide dismutase and glutathione peroxidase levels were elevated (P < 0.05) and the malondialdehyde level value significantly decreased in all supplemented groups. The treated groups enhanced the ileum structure by increasing Lactobacillus, decreasing E. coli, and improving the morphometrically (P < 0.05). This study strongly suggests that clove essential oil and probiotic mixture can be used as a feed supplement to reduce the effects of heat stress by improving the growth performance and enhancing immuno-antioxidant status, ileum morphometric, as well as modifying the microbial community structure of the ileum of broilers.

Nanoemulsion-based plant essential oil formulations: in vitro evaluation of pesticidal activity against ectoparasites in poultry

Ectoparasite infestations significantly impact the health and productivity of poultry. Chemical applications, although common for pest control, lead to pesticide residues and parasite resistance in poultry. Nanoemulsion-based plant essential oil formulations (NEOFs) provide a promising alternative for controlling poultry ectoparasites. This study aimed to assess the efficacy of NEOFs from clove, cinnamon, and turmeric essential oils (EOs) against ectoparasites, Menopon gallinae and Megninia ginglymura, under laboratory conditions. The toxicity and repellent properties of the NEOFs were examined, with the major chemical compounds of the EOs analyzed using chromatography mass spectrometer. Results identified eugenol as the dominant component in clove and cinnamon EOs (84.60 and 75.19%, respectively), while turmerone (68.46%) was the major compound in turmeric EO. NEOFs with clove:cinnamon:turmeric ratios of 4:0:0, 2:2:0, and 2:0:2 had particle size of 20.76 nm, 20.66 nm, and 89.56 nm, respectively, while those based on eugenol and turmerone standards had sizes <21.0 nm. In addition, NEOFs at 0.3% concentration with ratios of 4:0:0 and 2:2:0 achieved full control of both ectoparasites. These formulas demonstrated exceptional potency in exterminating ectoparasites, with LC50 and LC90 at <0.160 and <0.250%, respectively, 6 h after treatments. Furthermore, both NEOFs showed higher repellence responses in M. gallinae compared to M. ginglymura. The toxicities of these NEOFs were comparably effective against both parasites, showing no significant difference compared with chemical insecticide treatment. Therefore, further research will explore the practicality of using clove and cinnamon-derived NEOFs under farm conditions.

Optimization of Clove Oil Nanoemulsions: Evaluation of Antioxidant, Antimicrobial, and Anticancer Properties

Clove essential oil is traditionally used as an anesthetic, analgesic, or insecticide, and recently, its applications as an antimicrobial, antioxidant, or anticancer agent have been explored. Nanoemulsions are thermodynamically unstable dispersions (d &lt; 100 nm) produced by mixing two immiscible phases, which, in many cases, improve the stability and biological activities of functional ingredients for pharmaceutical, cosmetic, or food applications. This research optimized the formation of clove essential oil nanoemulsions by employing response surface methodology. The surfactant concentration was minimized by modifying the percentage of clove oil (0–100%), surfactant content (1–4%), and oil phase content (0–20%). In the optimum conditions, a nanoemulsion (93.19 ± 3.92 nm) was produced using 1.0% surfactant and 2.5% oil phase of which 50.7% was clove essential oil. The optimized nanoemulsion was stable in rapid stability tests (centrifugation, freezing–thawing, and heating–cooling), but its average droplet size increased during storage at different temperatures. The nanoemulsion contains a phenolic content equivalent to 736 mg gallic acid/mL. However, the antioxidant capacity of the essential oil (IC50 = 0.78 µg/mL) was dismissed in the nanoemulsion (IC50 = 2.43 µg/mL). The antimicrobial activity of the nanoemulsion showed strain–dependent behavior with MIC ranging from 0.0468 to 0.75 mg/mL, where E. coli and S. typhimurium were the most susceptible pathogenic bacteria. Finally, nanoencapsulation of clove oil showed higher in vitro cytotoxic activity against Caco–2 cancer cells (227 μg/mL) than free clove essential oil (283 μg/mL), but nanoemulsion (306 μg/mL) was less effective than oil (231 μg/mL) in the HT–29 line. This research shows the potential of clove essential oil nanoemulsions for developing biological therapies to treat diseases.

Extending cheese shelf-life using eco-friendly sodium alginate-gelatin films reinforced with nanoclay

Eco-friendly antimicrobial food packaging materials are essential for extending the shelf life of food products, reducing food waste, and maintaining food quality while being biodegradable in nature. A food packaging material developed for cheese should control the moisture content, enhance antimicrobial properties and maintain the quality of cheese through storage. The current food packaging material was created by incorporating nanoclay (NC) (0.3 %, 0.5 %, and 1 % w/v) and clove essential oil (CEO) (1 % v/v) into a matrix of sodium alginate (SA) and gelatin via solvent casting for cheese (cheddar cheese) applications. The created packaging material's chemical, physical, and biological properties were evaluated. The Elongation at Break (EB) increased by 80.24%(1%NC-CEO) when compared to CEO (control). The water contact angle (WCA) film increased by 96.26% (1%NC-CEO) compared to the CEO (control) film. In addition to these characteristics, the films had enhanced barrier properties and a colour suitable for food packing. Increased antimicrobial activity against Escherichia coli, Listeria monocytogene, and Penicillium expansum was seen in the developed films. Importantly, the films biodegraded within 45 days. During the application trials, the CEO and NC-reported film extended the shelf-life of cheese to up to 15 days when stored at 4 °C while maintaining constant weight, pH, visual appearance, and microbiological growth inhibition. Hence, the proposed active packaging film can be employed as a biodegradable eco-friendly cheese packaging application.

Investigation of the effect of ultrasonic exposure on polymer solutions in the production of biodegradable packaging materials

One of the options for improving the structure and properties of films obtained from polymer solutions is ultrasonic exposure to solutions of various chemical nature. The use of this effect on polymer solutions with various additives and agents showed not only an improvement in physical and mechanical properties, but also antibacterial properties, which contributed to an increase in the shelf life of food products. The main components of the compositions whose studies are presented in scientific articles were: polyvinyl alcohol, proteins and pullulan, they were mixed with various additives and agents, with different duration of exposure to ultrasonic treatment of solutions. The studied compositions had the following compositions: polyvinyl alcohol and hemicellulose with an antioxidant agent of tea; polyvinyl alcohol, sodium-carboxymethyl cellulose, zinc oxide nanoparticles, as well as multilayer graphene nanoplates; polyvinyl alcohol and chitosan; fish scale collagen, polyvinyl alcohol and potassium sorbate; egg white; quinoa protein and chitosan; pea protein; rice protein hydrolysate and chitosan; whey protein hydrolysate; aqueous soy extract with bee wax and essential oil of cloves; oat protein with pullulan and nizin; pullulan with the addition of nanoemulsion with cinnamon essential oil; pullulan and trehalose with tea polyphenols saturation. Some of the films made from these formulations were tested on food products such as strawberries, apples, pears and cupcakes. Based on the considered scientific data, it can be concluded that in order to improve the properties of films from polymer solutions, it is necessary to have an optimal time of ultrasound exposure to solutions, since longer ultrasonic exposure can worsen the physical and mechanical properties, namely, to reduce the tensile strength and elongation at break, in contrast to moderate exposure.

In Vitro Antifungal Activity of Selected Essential Oils against Drug-Resistant Clinical Aspergillus spp. Strains.

Treatment options for aspergillosis include amphotericin B (AMB) and azole compounds, such as itraconazole (ITZ). However, serious side effects related to these antifungal agents are increasingly evident, and resistance continues to increase. Currently, a new trend in drug discovery to overcome this problem is represented by natural products from plants, or their extracts. Particularly, there is a great interest in essential oils (EOs) recognized for their antimicrobial role towards bacteria, fungi and viruses. In this study, we evaluated the antifungal activity of eleven commercial EOs-clove, eucalyptus, geranium, hybrid lavender, lavender, lemon, lemongrass, neroli, oregano, tea tree and red red thyme-in comparison with AMB and ITZ against Aspergillus flavus, A. fumigatus and A. niger clinical isolates. Antifungal activity was determined by broth microdilution method, agar diffusion technique, fungistatic and fungicidal activities and vapor contact assay. Gas chromatography-mass spectrometry analysis displayed two groups of distinct biosynthetical origin: monoterpenes dominated the chemical composition of the most oils. Only two aromatic compounds (eugenol 78.91% and eugenyl acetate 11.64%) have been identified as major components in clove EO. Lemongrass EO exhibits the strongest antimicrobial activity with a minimum inhibitory concentration of 0.56 mg/mL and a minimum fungicidal concentration of 2.25-4.5 mg/mL against Aspergillus spp. strains. Clove and geranium EOs were fairly effective in inhibiting Aspergillus spp. growth. These results demonstrate the antimicrobial potential of some EOs and support the research of new alternatives or complementary therapies based on EOs.

The Dose-Dependent Role of Sage, Clove, and Pine Essential Oils in Modulating Ruminal Fermentation and Biohydrogenation of Polyunsaturated Fatty Acids: A Promising Strategy to Reduce Methane Emissions and Enhance the Nutritional Profile of Ruminant Products

The livestock industry significantly contributes to greenhouse gas emissions, with ruminant animals, including cows, sheep, and goats, being responsible for a substantial share of these emissions due to methane production. Reducing methane emissions from ruminants is crucial for mitigating the environmental impact of livestock production. Additionally, there has been a growing interest in improving the nutritional quality of ruminant products through modifying their profile of fatty acids. The current study aimed to investigate the potential of sage (SAG), pine (PIN), and clove (CLO) essential oils as natural additives for modulating in vitro ruminal fermentation characteristics and biohydrogenation of polyunsaturated fatty acids (PUFA). Within the current experiment, three dose levels (300, 600, and 900 mg/L) of essential oils were evaluated using rumen inoculum from three mature Dalagh ewes (58 ± 2.84 kg body weight). The results revealed that the essential oils had a significant impact on gas production, methane and carbon dioxide production, ruminal fermentation parameters, and ruminal biohydrogenation of dietary PUFAs. The essential oil treatments resulted in reduced gas production compared with the control group. Methane production was significantly reduced by all doses of the essential oils, with the highest dose of CLO resulting in the lowest methane production. In addition, the essential oils affected ruminal fermentation parameters, including pH, ammonia concentration, and production of total volatile fatty acids. Promising modifications in ruminal biohydrogenation of PUFAs and the profile of fatty acids were also observed in the current study. These findings suggest that SAG, Pin, and CLO hold promise in mitigating methane emissions and improve the nutritional value of ruminant products. Further investigation is required to evaluate their effectiveness in practical feeding strategies for livestock.

Riboflavin mediated UV crosslinking of chitosan-gelatin cryogels for loading of hydrophobic bioactive compounds

Chitosan-gelatin cryogels with good loading capacity of hydrophobic compounds were successfully obtained by UV-induced crosslinking. Using riboflavin as photoinitiator was a suitable alternative to classical carbodiimide crosslinking in obtaining carrier matrices for bioactive hydrophobic compounds. Chitosan had a double role, acting both as a base polymer for the hydrogel network and as co-initiator in riboflavin photo-crosslinking. This co-initiator role of chitosan is due to its electron donor capacity, being well known as a Lewis base type macromolecule. The rheological behaviour of the chitosan-gelatin hydrogel precursor solutions was greatly influenced by riboflavin addition as well as by UV irradiation. As a consequence, the temperature of the sol-gel transition during cooling decreased to 25.5 °C. Compared with classical carbodiimide crosslinking, UV irradiation lead to gels with increased network stability, enhanced elastic behaviour, higher structural strength and almost total stress recovery yield (99 %), the latter indicating self-healing capacity. The cryogels manifested pH responsive swelling, this being highest at close to neutral pH of 7.4. Although hydrophilic in nature, the chitosan-gelatin cryogels crosslinked under the combined effect of riboflavin and UV exposure possess the necessary chemical functionality and morphology that allowed successful embedding of hydrophobic clove essential oil. This was loaded by immersion or fumigation and imparted antioxidant activity to the polymeric matrix.

Nanosizing of Lavender, Basil, and Clove Essential Oils into Microemulsions for Enhanced Antioxidant Potential and Antibacterial and Antibiofilm Activities

Nanosizing of Lavender, Basil, and Clove Essential Oils into Microemulsions for Enhanced Antioxidant Potential and Antibacterial and Antibiofilm Activities

1,1-Diphenyl-2-picrylhydrazyRadicalScavenging Capabilities of 13 Essential Oils and Analysis of Volatile Components of the Most Effective Clove Essential Oil

1,1-Diphenyl-2-picrylhydrazyRadicalScavenging Capabilities of 13 Essential Oils and Analysis of Volatile Components of the Most Effective Clove Essential Oil

Biochemical and insecticidal efficacy of clove and basil essential oils and two photosensitizers and their combinations on Aphis gossypii glover (Hemiptera: Aphididae)

The present study investigates the insecticidal and biochemical effects of two essential oils (EOs) and two photosensitizers against cotton aphids in a laboratory setting. The EOs evaluated were clove (Syzygium aromaticum L.) and basil (Ocimum basilicum), while the photosensitizers were rose bengal and rhodamine B. The individual median lethal concentrations (LC50) revealed that clove was ~4.44 times more potent than basil, and rhodamine B was ~1.34 times more potent than rose bengal. The mortality rates increased using higher concentrations of the photosensitizers and prolonging exposure time to sunlight. The most effective combination against adult aphids was found to be a mixture of sub-lethal concentrations of clove and rhodamine B, resulting in a mortality rate of 92.31%. Conversely, the combination of basil and rose bengal exhibited the lowest efficacy with a mortality rate of 33.33%. Biochemical analyses indicate that Rhodamine B, basil, and the basil-rhodamine B mixture (mixture C) significantly reduced trehalase activity. However, the protease activity significantly increased in aphids treated with rose bengal, clove, and the clove-rose bengal mixtures (mixtures A and B). The lipase activity is notably decreased upon treatment with rhodamine B and clove. Glutathione S-transferase (GST) activity decreased in aphids treated with rose bengal and the basil-rhodamine B mixtures (mixtures C and D), suggesting that GST did not play a role in detoxifying these compounds, thereby explaining the susceptibility of A. gossypii. Overall, the combination of essential oils and photosensitizers has demonstrated a synergistic effect in controlling Aphis gossypii, offering great potential as an effective strategy for aphid management.

Potential Synergistic Inhibition of Enterococcus faecalis by Essential Oils and Antibiotics

Recurrent infections after root canal treatments often involve Enterococcus faecalis, a microorganism closely associated with therapy failures due to its biofilm production, survival in nutrient-deprived conditions, and antibiotic tolerance. Essential oils (EOs), which display antimicrobial and antibacterial properties, exhibit inhibitory effects on the growth of many microorganisms including E. faecalis. This study assessed the in vitro efficacy of combining 5% antibiotics (kanamycin 2.5 mg/mL, streptomycin 2.5 mg/mL, gentamicin 1.5 mg/mL, and ampicillin 5 mg/mL) with cinnamon (1.25% to 5%) or clove (25% and 50%) EOs in inhibiting the growth of E. faecalis, using disk diffusion tests. Disks were treated with EOs-only, antibiotics-only, or EO–antibiotic combinations, placed on BEA agar plates, and incubated for 24 h, and the zones of inhibition were measured. Results showed that EOs (cinnamon and clove) and 5% antibiotics, by themselves, had robust growth inhibition of E. faecalis across all tested concentrations. Moreover, combining 5% aminoglycosides (kanamycin 2.5 mg/mL, streptomycin 2.5 mg/mL, and gentamicin 1.5 mg/mL) with 5% cinnamon EO produced significantly enhanced antimicrobial effect than the corresponding 10% antibiotic solution alone. These findings suggest that combining cinnamon EO with aminoglycoside antibiotics can achieve significant inhibition of E. faecalis at a lower concentration of antibiotics compared to using a higher dose of antibiotics alone. Further in vivo studies should determine the safety, efficacy, and treatment duration, with the potential to reduce antibiotic dosages and associated toxicity while preventing recurrent infections.

Correction: Suppression of Fusarium sporotrichioides initiating peach fruit rot with microencapsulated antifungal sachet of clove essential oil tablets

Correction: Suppression of Fusarium sporotrichioides initiating peach fruit rot with microencapsulated antifungal sachet of clove essential oil tablets

Anti-oomycete activities from essential oils and their major compounds on Phytophthora infestans

Botanicals are various plant-based products like plant extracts or essential oils. Anti-fungal activities of selected essential oils were tested on the pathogen causing potato and tomato late blight (Phytophthora infestans). Tests to evaluate anti-oomycete activities of commercial essential oils and their major compounds were carried out in vitro in microplate in liquid media. Anti-oomycete activities on Phytophthora infestans strain were obtained from essential oils/major compounds: Eucalyptus citriodora/citronellal; Syzygium aromaticum (clove)/eugenol; Mentha spicata/D-Carvone, L-Carvone; Origanum compactum/carvacrol; Satureja montana (savory)/carvacrol; Melaleuca alternifolia (tea tree)/terpinen-4-ol, and Thymus vulgaris/thymol. As an active substance of mineral origin, copper sulfate was chosen as a control. All selected essential oils showed an anti-oomycete activity calculated with IC50 indicator. The essential oils of clove, savory, and thyme showed the best anti-oomycete activities similar to copper sulfate, while oregano, eucalyptus, mint, and tea tree essential oils exhibited significantly weaker activities than copper sulfate. Clove essential oil showed the best activity (IC50 = 28 mg/L), while tea tree essential oil showed the worst activity (IC50 = 476 mg/L). For major compounds, three results were obtained: they were statistically more active than their essential oils (carvacrol for oregano, D- and L-Carvone for mint) or as active as their essential oils sources (thymol for thyme, carvacrol for savory, terpinen-4-ol for tea tree) or less active than their original essential oils (eugenol for clove, citronellal for eucalyptus). Microscopical observations carried out with the seven essential oils showed that they were all responsible for a modification of the morphology of the mycelium. The results demonstrated that various essential oils show different anti-oomycete activities, sometimes related to a major compound and sometimes unrelated, indicating that other compounds must play a role in total anti-oomycete activity.

Effects of clove essential oil on eggshell bacterial load, antibacterial sensitivity, and hatchability

Background and objective Clove essential oil’s (CEO) physical and chemical properties allow for its potent antibacterial action. This study sought to determine the impact of various CEO disinfectant concentrations on the eggshell bacterial load, embryonic mortality, hatchability, and chick quality. Materials and methods A total of 1500 fertile chicken eggs were randomly divided into five treatment groups. Group one was sprayed with a commercial disinfectant (BioSentry 904), the second group was sprayed with ethyl alcohol 70%, and the last three groups were sprayed with 0.5, 1, or 2% of CEO. After spraying, eggs in each group were used for the determination of total bacterial load on the eggshell, hatchability, embryonic mortality, and chick quality. Results and conclusion Results showed that the bacterial load on the eggshell declined with the increase in the concentration of CEO. The use of CEO at 1, 2%, or BioSentry 904 resulted in the lowest bacterial load. However, hatchability of set and fertile eggs for the group treated with CEO at 0.5% was numerically greater than other groups, while chick quality grade (A) was numerically greater by CEO at 1% concentration. The chick yield of the egg group treated with CEO at 1% was significantly higher than in the control group. Embryonic mortalities for all groups were statistically similar. In conclusion, using CEO at different concentrations 1, 2%, or BioSentry 904 in disinfecting broiler breeder eggs can effectively reduce the bacterial load on eggshells. In addition, using CEO improved chick quality and chick yield without any adverse effect on hatchability. Consequently, it is considered a strong competitor to BioSentry 904 and a less hazardous disinfectant for hatching egg disinfection on a commercial scale.

Effects of clove essential oil (Caryophyllus aromaticus L.) nanoemulsion incorporated edible coating on shelf-life of fresh cut apple pieces

Fresh cut fruit is ready to eat and can be taken on the go. Freshly cut apple pieces are perishable and prone to contamination that can damage its quality. In the current investigation, clove essential oil was used to formulate nanoemulsion (NE) in three distinct concentrations, NE-1 (0.1%), NE-2 (0.5%), and NE-3 (1%), which were then incorporated with Sodium Alginate (SA) based coating solution to impart their qualities to the outer surface of apple pieces. Sodium alginate layer helps to extend the shelf life of fruits by reducing moisture loss, inhibiting microbial growth, and protecting against physical damage. Physico-chemical properties of this solution were investigated using Box–Behnken design after it was employed to coat the freshly cut apple pieces and stored at 4 °C for 14 days. The clove essential oil nanoemulsion's average droplet size and Zeta Potential were in the nanometric range. The addition of increasing concentrations of clove nanoemulsion to the alginate coating solution decreased the zeta potential of the colloidal dispersion from −51.0 to −3.02 mV. The average droplet diameter of the edible coatings containing different clove nanoemulsion concentrations (81.04–3342 nm), whereas sodium alginate edible coating solution (SA) was in micrometric range. The Total phenol content and Antioxidant content of CEO based samples were found to be high as 38.9 mg/ml and 79.1% respectively because of bioactive chemicals and essential oil properties. NE-3 coated apple samples were found to more affective compared with the control and SA coated samples in terms of sensory and shelf-life metrics among all the treatments.

Suppression of Fusarium sporotrichioides initiating peach fruit rot with microencapsulated antifungal sachet of clove essential oil tablets

Suppression of Fusarium sporotrichioides initiating peach fruit rot with microencapsulated antifungal sachet of clove essential oil tablets

Bioactive Paper Packaging for Extended Food Shelf Life

Food safety and quality are major problems for food producers and industry, governments, and consumers. Conventional plastic-based food packaging is difficult to dispose of and recycle due to its provenience from fossil resources and resistance to biodegradation. Therefore, currently, the trend is to develop new eco-friendly food packaging that can replace these materials. The limitations of conventional packaging can be solved by developing new active materials with antimicrobial and antioxidant properties, based on cellulose, a natural biodegradable organic compound derived from renewable resources. In this study, new materials with antioxidant and antibacterial activity were obtained by combining a “green” functionalization approach (enzymatic activation) and surface modification using bioactive agents (essential clove oil and cold-pressed grape seed oil). Kraft paper was firstly activated with cellulase, followed by impregnation with the above-mentioned oil solutions, and then its properties were evaluated. The increased values of the O/C ratio for modified Kraft paper indicate an increased polarity due to the presence of phenolic groups. This resulted in an improved hydrophobicity, with the water contact angle increasing from 97° to over 110°. Following different interactions with the functional groups of vegetable oils, the modified Kraft paper exhibited distinct antioxidant and antibacterial properties. However, modified paper with clove essential oil showed higher antioxidant activity (due to the higher content of phenolic compounds), while modified paper with cold-pressed grape seed oil had better antimicrobial activity against Escherichia coli (−), Salmonella enteritidis (−), and Listeria monocytogenes (+) bacterial strains, and was more effective at reducing bacterial growth on fresh beef and fresh curd. The newly obtained bioactive paper provides an effective packaging material that can help control foodborne pathogens in food, thus extending its shelf life and safety.

Study the effectiveness of essential oils (anise, clove) and Bacillus thuringienesis in controlling Varroa mites (Varroa destructor) on honey bees Apis mellifera.

This study was conducted at the A.L.- Musayyib Technical College / Department of Biological-Control Techniques from 1/10 /2021 to 1/4 /2022. The study aimed to determine the effectiveness of essential oils (anise, clove) and Bacillus thuringienesis in controlling Varroa mites (Varroa destructor) on honey bees Apis mellifera. The results revealed that the efficiency of the bacterial suspension with different concentrations was less effective in the average destruction of the adult Varroa mite in the field compared with the Epistan pesticide and the control treatment in which only distilled water was used and the natural fall of the Varroa mite. The highest mean of Varroa mites killed using the bacterial suspension spray at a concentration of (33 x 106) CFU/ml after 48 hours of treatment was (6.63), which indicates a significant difference with the control treatment, which amounted to (4.54), while the lowest mean of Varroa death was at a concentration of (33). × 104) CFU / ml after 24 hours of treatment, as it reached (4.25). As for the Epistan pesticide treatment, it was used to compare it with the rest of the results of the study, where the pesticide treatments were significantly superior in all periods on the concentrations of the bacterial suspension and the control treatment and the natural fall with a significant difference, the average of death was (34.25, 34.00, 31.46, 27.4, 42.25) after ( 24, 48, 72, 96, 142) hours, respectively. The results showed that treating bee hives with cotton soaked in essential oil (for cloves, anise) significantly affected the average mortality of Varroa mites. It was shown that clove essential oil was significantly superior to the essential oil of anise with two concentrations (1, 2) ml/cell in the periods (24,48) hours after treatment. Whereas, the average mortality of Varroa at a concentration of (1) ml/cell of clove oil (was 19.12, 23.17), while at a concentration of (2) ml/cell, it reached (27.17, 32.12) after (24, 48) hours, respectively. While the average mortality of Varroa mites was at a concentration of (1) ml/cell of anise oil (17.4, 21.00), while at a concentration (2) ml/cell, it reached (24.96, 28.83) after (24, 48) hours, respectively compared with the control treatment and the natural fall. Keywords: Bacillus thuringienesis, Pimpinella anisum, Varroa destructor, Apis mellifera.