Mixture Of Essential Oils Research Articles

Use of cashew and castor essential oils to improve fibre digestibility in high forage diets: digestibility, ruminal fermentation and microbial protein synthesis

High forage diets in the tropics are less efficient and more contaminating due to high energy losses as methane and the low digestibility of tropical forages. The objective of the study was to determine the effects of essential oils (EO) of Anacardium occidentale and Ricinus communis as additives in high forage diets on intake, digestibility, ruminal fermentation and synthesis of microbial protein. Four ‘Holstein’ steers fitted with ruminal cannula were used in a 4 × 4 Latin square design (21-day period). The treatments were 1, 2, 4 and 8 g day-1 EO per animal (essential oils, Oligobasics®). The diet was total mixed ration (TMR) of Brachiaria hay (Brachiaria humidicola cv. Lanero) and concentrate (ground corn, soybean meal, ammonium sulphate, urea and minerals) in an 80:20 ratio. Differences were observed in the digestibility of neutral detergent fibre (NDF) and total digestible nutrients (TDN) in levels above 2 g day -1 EO (P < 0.05). The VFA (volatile fatty acids) acetate and propionate were higher in diets with 2 g day -1 EO (P < 0.05), without affecting the acetate:propionate ratio. Levels above 2 g day -1 EO negatively affected the faecal N excretion (P < 0.05). The inclusions of A. occidentale and R. communis EOs at 2 g day-1 per day animal improved fibre digestion and decreased N excretion. These results indicate that this mixture of EOs may have strong antimicrobial activity at lower doses. The N losses, fibre digestion and digestibility could be improved with the use of cashew and castor essential oils in high forage diets.

Antimicrobial and Physical–Mechanical Properties of Polyhydroxybutyrate Edible Films Containing Essential Oil Mixtures

In this study, three different combinations of essential oils (EO) of cinnamon, melaleuca and citronella were incorporated in polyhydroxybutyrate (PHB) films by conventional solution-casting method for food packaging applications. Although melaleuca and citronella EO films have been not demonstrated antimicrobial activity, they presented low UV transmission and high thermal stability. Films containing citronella and cinnamon EO or melaleuca and cinnamon EO, in turn, were active against all tested microorganisms and showed greater flexibility than pure PHB films. Aspergillus niger was the most sensitive microorganism to EO-based polymer films. Overall, the addition of EOs improved the thermal stability of films and reduced the polymer melting temperature as the result of its plasticization, affecting the elastic modulus and elongation at break of films. Taken together, these results suggest that EO-loaded PHB films could be used in designing of biodegradable active packaging for food products.

Origanum vulgare Essential Oil vs. a Commercial Mixture of Essential Oils: In Vitro Effectiveness on Salmonella spp. from Poultry and Swine Intensive Livestock.

Salmonella spp. represent a public health concern for humans and animals due to the increase of antibiotic resistances. In this scenario, the use of essential oils (EOs) could be a valid tool against Salmonella contamination of meat. This work compares the in vitro effectiveness of an Italian mixture of feed additives based on EOs (GR-OLI) with EO of Origanum vulgare L., recently admitted by European Food Safety Authority (EFSA) for animal use. Twenty-nine Salmonella serotypes isolated from poultry and pig farms were used to assess GR-OLI and O. vulgare EO antimicrobial propeties. O. vulgare EO was active on the disaggregation of mature biofilm, while GR-OLI was capable of inhibiting biofilm formation and disaggregating preformed biofilm. Furthermore, GR-OLI inhibited bacterial adhesion to Caco-2 cells in a dose-dependent manner. Both products showed inhibition of bacterial growth at all time points tested. Finally, the synergistic action of GR-OLI with commonly used antibiotics against resistant strains was investigated. In conclusion, the mixture could be used both to reduce the meat contamination of Salmonella spp. before slaughter, and in synergy with low doses of ciprofloxacin against resistant strains. Although EOs as feed additives are already used in animal husbandry, no scientific study has ever highlighted their real antimicrobial potential.

Use of binary mixtures of three Mentha essential oils for the control of rice weevil Sitophilus oryzae (Curculionidae)

Essential oils are well known to act as biopesticides in pest management programs. The main purpose of this research is to explore the insecticidal potential (fumigant and repellent toxicity) of binary mixtures of essential oils extracted from leaves of three Mentha species namely Mentha rotundifolia, M. viridis and M. longifolia collected from north Tunisia against adults of the rice weevil Sitophilus oryzae. Gas chromatography-mass spectrometry analyses revealed quantitative and qualitative variations among oils chemical composition. Three common compounds β-pinene (0.37–1.06%), α-limonene (0.32–18.39%) and pulegone (0.54–68,057%) were detected. Results showed that when applied alone, the oils exhibited a strong gradient of toxicity with M. rotundifolia being the most effective (CL50: 7.67 μL/L air) compared to M. longifolia (CL50: 12.32 μL/L air) and M. viridis oil (CL50: 100.16 μL/L air). In essential oils binary mixtures experiments, the combination M. rotundifolia x M. viridis exhibited the strongest insecticidal activity (CL50: 8.19 μL/L air) followed by M. rotundifolia x M. longifolia (CL50: 12.49 μL/L air) and M. longifolia x M. viridis (CL50: 19.36 μL/L air). Repellent toxicity was highly dependent upon oils binary mixture and concentrations. The mixture M. longifolia x M. viridis was more effective (PR = 40% at the concentration of 0.032 μl/cm2). Overall, this work demonstrates the interest of combing essential oils as a promising alternative to control S. oryzae in storage. This work promotes operating technologies of essential oils to better guide the biopesticide industry towards a sustainable development path.

Oil-in-water emulsion formulation of cumin/carvi essential oils combination with enhanced antioxidant and antibacterial potentials

ABSTRACT This study targets to explore the bioactivties of the essential oils (EOs) ofCuminum cyminum and Carum carvi alone and three combinations and the impact of the emulsification process on their bioactivities. The mixture of EOs exhibited high reducing power and antiradical activity as well as antibacterial activity. Combination at a ratio of 0.7: 0.3 (cumin-EO: carvi-EO) is effective, ameliorating the antioxidant (reducing power of EC50 value of 11 mg/ml and radical scavenging activity with IC50 value of 24 mg/ml) antibacterial power of the EOs (IZ of 42 and 47 mm against S. aureus and E. faecalis). The lowest droplet size and the highest stability of emulsion have an impact of 1.19 µm with enhanced antioxidant activity (reducing power of EC50 value of 12 mg/ml and radical scavenging activity with IC50 value of 22 mg/ml). This study demonstrated that the combination and emulsification have positive effect on the EOs activity.

Using of Essential Oil Mixture in Quail Breeders (Coturnix Coturnix Japonica) for Improving Cecal Short-Chain Fatty Acid Concentrations

The aim of this study is to investigate the effect of added to mixture essential oil consist of mint oil, juniper oil, rosemary oil and oregano vulgare oil added in drinking water at on intestinal health in quail breeders. A total of 160 Japanese quail breeders (control group each subgroup 6 females 6 males, experimental groups each subgroup 5 females 5 males) 17 weeks of age were randomly divided into 3 treatment groups and each group was divided into 5 replicates. The experimental period lasted 56 days. Maize and soybean meal-based diets were offered ad libitium to the birds from during the experimental period. Treatments were as follows: C, (Control; without supplementation to the drinking water); E1 (0,1ml/L essential oil mixture supplementation to the drinking water) and E2 (0,3ml/L essential oil mixture supplementation to the drinking water. Acetic acid, butyric acid, isocaproic acid and SCFA values were linearly affected by the increasing level of essential oil mixture (mint oil, juniper oil, rosemary oil and oregano vulgare oil). There were no significant differences in propionic acid, isobutyric acid, valeric acid, isovaleric acid, caproic acid and BCFA concentrations. In conclusion, essential oil mixture consists of mint oil, juniper oil, rosemary oil and oregano vulgare oil can be used to improve intestinal health in quail breeders drinking water.

Essential Oils of Garlic and Oregano Incorporated in Cellulose Acetate Films: Antimicrobial Activity and Physical Properties

Polymers of natural origin and their derivatives are currently used as biomaterials because they are easily available and their properties can be tailored to meet specific requirements. The essential oils are widely used as antimicrobials. The objective of this study was to evaluate the in-vitro antimicrobial efficiency of cellulose acetate (CA) films incorporated with the essential oils of garlic (GR) and oregano (OR) on the microorganisms Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella choleraesuis and Pseudomonas aeruginosa and characterize the films as to their mechanical, optical and structural properties. Four treatments were evaluated, Control, Film 1 (50 ml OR.100 g-1 CA) Film 2 (50 ml OR + 30 ml GR.100 g-1 CA) and Film 3 (50 ml OR + 50 ml GR.100 g-1 CA). The concentration of oils influenced the mechanical parameters of maximum load, relative deformation at maximum load and elastic modulus, resulting in weaker, less rigid and more flexible films. There was an increase in L* and b* in films incorporated with garlic and oregano essential oil. The films incorporated with a mixture of oregano and garlic essential oils exhibited inhibition against all organisms tested.

Antimicrobial activity of Satureja Khuzestanica Jamzad and Satureja bachtiarica Bunge essential oils against Shigella flexneri and Escherichia coli in table cream containing Lactobacillus plantarum LU5.

The essential oils (EOs) from Marzeh khuzestani (Satureja Khuzestanica Jamzad) and Marzeh bakhtiari (Satureja bachtiarica Bunge) were analyzed and their antibacterial activities on Shigella flexneri and Escherichia coli in probiotic table cream containing Lactobacillus plantarum LU5 were evaluated. Carvacrol (86.5%) was the main component of Marzeh khuzestani, but thymol (33.5%), carvacrol (14.2%), borneol (13.4%), and linalool (11.5%) were the major constituents of Marzeh Bakhtiari EOs. Marzeh khuzestani exhibited the highest antibacterial/bactericidal activity on the tested bacteria. EOs combination showed no interaction on the L. plantarum but a synergism effect to inhibit the pathogen strains observed. Agar diffusion assay showed the highest inhibitory effect on S. flexneri (32.7mm), E. coli (28.4mm), and L. plantarum (24.7mm) for the combination 2:1 Marzeh khuzestani:Marzeh Bakhtiari (p≤.05). The antibacterial activity of mixture of EOs in creams was evaluated and the sample contained of 1%k+1%b showed the highest antibacterial activity after day 10 of storage (by lowering the number of E. coli, S. flexneri, and L. plantarum to 2.3, 1.9, and 1.4 log CFU/g compared to control sample). Overall acceptability of creams slightly decreased by the increase in EOs addition and the highest acceptability score of 7.9 observed for the sample contained 0.5%k+0.5%b EOs. However, all treatments exhibited a high acceptance level that it confirms that the addition of EOs mixture had no effect on the sensorial attributes of the creams. The combination of tested EOs can be used as an antimicrobial agent in probiotic food products containing L. plantarum.

Synergistic antifungal activity of mixtures of clove, cumin and caraway essential oils and their major active components

ABSTRACT Increasing resistance of microbes to available antifungals has necessitated a search for alternative natural products with antifungal properties. Combinations of essential oils (EOs) with known antifungal activities may increase antimicrobial activity, reduce side effects, and overcome resistance. This study determined the antifungal activity of basil, marjoram, clove, cumin and caraway EOs, both individually and in combination. The EOs and the major constituents of clove, cumin and caraway were screened against Candida albicans (C. albicans), and Aspergillus niger (A. niger) using a broth dilution method. Fluconazole was used as a positive control. The MICs of the mixtures of EOs were better than those of the single oils (except in the case of clove oil) especially against C. albicans (1 mg/ml) suggesting a synergistic effect against both C. albicans and A. niger (2 mg/ml) when increasing the concentration of one oil over the other two. Single active components (eugenol, carvone and cuminaldehyde) have better activity than single total oils against both organisms and showed synergistic effects when combined. In summary, mixtures of EOs or their active components had similar/better antifungal activities compared to the single oils or ingredients suggesting a synergistic effect against both C. albicans and A. niger. Clove oil was the best against both organisms while eugenol was the best against A. niger. In conclusion, the synergistic effect of the combinations of the EOs and their active components against C. albicans and A. niger could lead to decreased side effects and consequently they can be used to treat various fungal infections caused by these organisms.

Side effects of a mixture of essential oils on Psyttalia concolor.

Integrated Pest Management programs do not always prioritize natural enemies when selecting control methods; too often these important pest reducing agents are negatively affected by the action of other methods in agroecosystems. The aim of this research was to evaluate side effects of a bioinsecticide, developed from the mixture of cedar (Cedrus atlantica), eucalyptus (Corymbia citriodora) and lemon grass (Cymbopogon citratus) essential oils (EOs), in a ratio of 1:1:1, on Psyttalia concolor (Szèpligeti) (Hymenoptera: Braconidae) which is a parasitoid of some pests of the Tephritidae family, as Ceratitis capitata. The LD50 of the EOs mixture for C. capitata females was 3.09 µl/g, whereas the LD50 for P. concolor females was 20.45 µl/g which suggests the natural enemy is more tolerant to the EOs mixture. P. concolor parasitized L3 larvae of C. capitata through a voile treated with the mixture of EOs at 1.8% without causing any deleterious effects neither on the percentage of attacked hosts nor on the emergence rate, whereas at the highest concentration tested, 4.8%, decreased both parameters during the 2 first days after treatment. Semi-field assays showed that mixture of EOs was harmless to P. concolor when released 4 h after treatment whereas killed 55 ± 3.9% males and 37.5 ± 1.6% females of C. capitata. The mixture of EOs used jointly with lambda-cyhalothrin or kaolin, both compounds applied against C. capitata in conventional and organic farming, respectively, did not increase the toxicity and/or persistence against the pest.

Growth and development of phytopathogenic micromycetes under the influence of a mixture of essential oils

The creation a new biological preparations on based vegetable oils is a promising direction in improving the efficiency organic production a plant products in Ukraine. Their ecological expediency consists in safety for the person, environment, animals, entomophagous that gives the chance to receive ecologically safe production. It was studied the sensitivity a phytopathogenic fungi Fusarium graminearum, Alternaria alternata, Trichodérma víride to essential oils of basil and cinnamon. It is showed that the essential oils of basil and cinnamon are inhibit the growth, the development and sporulation phytopathogenic fungi Fusarium graminearum, Alternaria alternata, Trichodérma víride at an environmentally safe level. This indicates their high prospects in the creation the biological products for use in organic production, which will reduce the cost of plant raw materials and improve its quality.

Formulation of Essential Oils as Mosquito Repellent

Essential oil has complex chemical substances with a lot of benefit, one of them is as mosquitoe or insect repellent. This research aims to find out the best essential oil formula for mosquito repellent. Essential oils that used in this research are citronella, lemongrass, cajeput, and lavender oil. Essential oils are characterized by its color, density, refractive index, and solubility in alcohol. The essential oil colors met the SNI which was pale yellow to clear yellow, the density was 0.8125 - 0.9114 g/ml, the refractive index was 1.4568-1.4665 and soluble in alcohol. The essential oil mixture resulted in 7 series of formula, namely series A1-A5, B1-B5, C1-C5, D1-D5, E1-E5, F1-F5, and G1-G5. The organoleptic test performed on all formula showed that the preferred formula was the formula E3, G3, and F3. All preferred formula were carried out repellent tests against mosquitoes to determine the effectiveness of the oil mixture in Virgin Coconut Oil (VCO) carrier. The result showed that E3 was more effective repellent compare to F3 and G3 formulas, because it has protection value more than 90% until fourth-hour.

Effects of essential oils on symptoms and course (duration and severity) of viral respiratory infections in humans: A rapid review

Oral doses of certain essential oils may reduce symptoms of acute respiratory infections of viral origin. It is likely that the commercially available essential oil capsules Myrtol® (a mixture of essential oils of eucalyptus Eucalyptus globulus, sweet orange Citrus sinensis, myrtle Myrtus communis and lemon Citrus limonum) and Tavipec® (spike lavender Lavandula latifolia) could also provide mild to moderate symptom relief in patients with viral respiratory diseases. Myrtol® may also improve the course (duration and severity) of acute bronchitis of viral origin, in humans. Both products were well tolerated, with most of the mild to moderate side-effects affecting the gastrointestinal tract. This review found no research evidence describing the clinical effect of inhalation of essential oils for acute respiratory viral infections.

Essential oils and their pharmacotherapeutics applications in human diseases

Essential oils (EOs) are natural products obtained from different parts of a plant, such as flower, leaves, stems, fruits, seeds, roots, barks, or resin. It represents an important part of traditional pharmacopeia practices in healing of human ailments. It is used as raw materials in cosmetics, spices, foods, perfumes, and in treatment of several health disorders. There are several methods for extracting EOs from plants. They are the methods like hydro-distillation, steam distillation, hydro diffusion and cold pressing to name a few. The use of EOs as antimicrobial and pharmaceutical agents for curing various diseases has gained a considerable attraction of researchers in recent times. The complex mixture of EOs and their constituents have been reported to inhibit human pathogens, insects, and another harmful organism. The current review focusses on the chemical bioactive components of EOs, methods of extraction, chemical constituent, different plants as source of extraction and its application towards the treatment of various diseases in our day to day life, in vivo validation of essential oil, nanoformulation of essential oils.

Assessment and Characterization of Some New Photosensitizers for Antimicrobial Photodynamic Therapy (aPDT).

The novelty of this study consists on the formulation and evaluation of five complex experimental natural photosensitizers (PS): gel with oregano essential oil (O), gel with methylene blue (AM), gel with a mixture of essential oils (Thieves-H), gel with arnica oil and curcuma extract (CU) and gel with frankincense essential oil (T), used as photosensitizing agents (PS) in antimicrobial photodynamic therapy (aPDT) in the control of microbial biofilm in oral cavity. The experimental PS were characterized by gas chromatography-mass spectrometry (GC-MS), Fourier-transform infrared spectroscopy (FTIR), UV-Vis spectroscopy, cytotoxicity assay, antimicrobial effect and scanning electron microscopy (SEM). The IR spectra of the experimental PS with essential oils exhibit absorption bands due to the presence of water and glycerol in high quantities. The studied compounds had a reduced cytotoxic effect on cell cultures. The lowest cytotoxic effect was observed in experimental PS with oregano essential oil and methylene blue PS. Essential oils with proven antibacterial capabilities used in experimental PS confer antibacterial activity to the gels in which they are incorporated, an activity that may be more efficient use of a PDT therapy. Single bacteria were detected mainly by SEM after 12 h, while aggregate bacteria and micro colonies dominated the samples at 48 h.

Volatilomic Analyses of Tuscan Juniperus oxycedrus L. and in vitro Cytotoxic Effect of Its Essential Oils on Human Cell Lines

Chemical composition of different organs and cytotoxic potential of essential oils (EO) of Tuscan Juniperus oxycedrus, was studied in human breast adenocarcinoma (MCF7), human chronic myeloge- nous erythroleukemia (K562) and a human neuroblastoma cell line derived from a highly malignant tumor (SH- SY5Y) cells. GC-MS analyses confirmed the prevalence of monoterpene hydrocarbons (MHs) class in all studied organs with α-pinene as the main compound. The relative abundance of this constituent ranged from 35.3 % in seed EO to exceed 50 % in the mixture (1:1) of leaf and fruit EO. Other MH compounds present in high amounts were myrcene (25.7 % and 10.9 % in seeds and fruits EOs, respectively) and limonene (11.9 % and 7.4 % in leaf and mixture EOs, respectively). Germacrene D, a sesquiterpene hydrocarbon, was the most abundant constituent of fruit EO (30.8 %). Leaf EO showed to be very active on MCF7 (IC50, 19.1 ppm) and K562 (IC50, 35.1ppm) un- derlining the time- and dose-depend way of action. The human neuroblastoma cell line (SH-SY5Y) were almost exclusively sensitive to the fruit EO (IC50, 30.8 ppm).

English

Chemical pesticides have been commonly used for the control of various plant diseases. Although pathogens can be controlled with the application of these products, there are hazardous impacts in human health and environment. In parallel, essential oils have been shown to be effective in plant diseases management and can be safely incorporated as suitable alternatives for synthetic fungicides. Therefore, the aim of this study was to evaluate the control of papaya fruits anthracnose by different essential oils associated with different coatings. In vitro evaluation of essential oils was carried out to conidial germination and mycelial growth of Colletotrichum gloeosporioides. Quantification of anthracnose and fruits fresh mass loss was also performed for all treatments. Rosemary pepper and Noni essential oils were the most effective in reducing conidia germination and mycelial growth of C. gloeosporioides. The application of essential oils associated with different coatings was as effective as the chemical control, in inhibiting the growth of the pathogen in 100%. Moreover, papaya fruits treated with the mixture of paraffin and essential oils reduced in 7% the fruits fresh mass loss infected with the fungus. These combinations are a promising alternative to chemicals to control anthracnose, a major postharvest disease on papaya during storage. Key words: Colletotrichum gloeosporioides, alternative control, post-harvest, weight loss.  

Improving storage quality of refrigerated steamed buns by mung bean starch composite coating enriched with nano‐emulsified essential oils

AbstractIn this study, the edible antimicrobial coating was prepared from mung bean starch and soluble soybean polysaccharide (MBS‐SSPS) enriched with different concentrations (0%, 0.3%, 0.6%, 0.9%, and 1.2%) of nano‐emulsified clove and cinnamon oil (CCO). Then MBS‐SSPS incorporated CCO coating (MSC) was applied on steamed buns at 10°C, 50% RH and the microbiological attributes (total viable count and the mold and yeast counts), hardness, and organoleptic attributes were assessed. The use of CCO in MBS‐SSPS coating solution reduced viscosity of final coating and increased antimicrobial activity. Also, compared with the uncoated sample, MSC0.6 and MSC0.9 under no adverse effect on flavor quality, reduced the aerobic plate count by 38.5 and 42% and decreased mold and yeast counts by 32 and 37%, respectively. Meanwhile, the coated samples obtained acceptable sensory qualities and lower hardness than the uncoated ones.Practical ApplicationsThe objective of the study was to develop and characterize the MBS‐SSPS coating enriched with nano‐emulsified CCO (the mixture of cinnamon and clove essential oil), then evaluate the effectiveness of antimicrobial coating on the storage quality of steamed buns. MSC0.6 and MSC0.9 improved the storage quality without sacrificing flavor while compared with uncoated samples. Therefore, it was feasible to apply this new edible antimicrobial coating on the surface of the steamed buns.

Essential oils of Cinnamomum loureirii and Evolvulus alsinoides protect guava fruits from spoilage bacteria, fungi and insect (Pseudococcus longispinus)

The present study aimed to evaluate the crop protection properties of essential oils (EOs) extracted from Cinnamomum loureirii and Evolvulus alsinoides against food spoilage fungi and insects. Hydrodistillation method and Gas Chromatography-Mass Spectrophotometry analysis authenticated the presence of twenty three compounds from C. loureirii including, cinnamaldehyde (74.31 %), linalool (1.72 %), camphor (1.3 %), borneol (1.25 %) and bisabolol (1.31 %) and twenty compounds from E. alsinoides with cis‐α‐necrodol (13.06 %) as the major component. Results confirmed that two EOs revealed potent activity against various bacterial pathogens and fruit spoilage fungal strains. The Minimum Inhibitory Concentration values ranged between 2.1 ± 0.3 and 4.3 ± 0.2 μg/mL and Minimum Bactericidal Concentration values varied between 6.5 ± 0.25 and 13.4 ± 9.2 μg/mL. The EO was highly active against Klebsiella pneumoniae and Pseudomonas aeruginosa. Interestingly, the EO from C. loureirii induced larval mortality (100 ± 0% at 80 μg/mL) than EO from E. alsinoides (90 ± 2.5 % at 80 μg/mL), whereas the mixture of both EO revealed 100 % mortality at 80 μg/mL concentrations. Interestingly, both EOs showed excellent activities against A. aegypti. In addition, the EO vapour significantly suppressed the pest, mealy bug (Pseudococcus longispinus) affected fruit and leaves of Guava, Psidium guajava. In vivo analysis revealed the protection property against rot forming fungal pathogens. The increasing concentration of EOs significantly protected from rot formation in Guava fruit. The antioxidant potentials of EO was an additional value added advantage. Overall, it is concluded that EOs could be effectively used in the control of postharvest bacterial, fungal pathogens and storage pests.

Acceptability of low-sodium mozzarella coated with zein and essential oils

PurposeThe main purpose of this paper was to evaluate the influence of the zein coating containing essential oils on the sensory characteristics of sodium-reduced mozzarellas.Design/methodology/approachMozzarellas were prepared by dipping in brine containing 5, 10, 15 or 20% of NaCl (w/v) that correspond, respectively, to 25, 50, 75 and 100% of NaCl content used in industry. These salted mozzarellas and another one, unsalted, were coated by an edible zein film added with 3% of a mixture of thyme and garlic essential oils (1:1). They were subjected to sensory analysis in relation to salty taste and overall impression. The mozzarella without salt reduction (20% NaCl w/v), coated or uncoated with the edible film, was also subjected to the analysis of water loss and microbiological quality, in order to evaluate the impact of this film on product quality.FindingsThe zein coating added with oils did not compromise the sensory acceptance of the mozzarella prepared with up to 50% of salt reduction. Water loss and microbial growth were lower in zein-coated mozzarella than in uncoated mozzarella. These results showed that this film could be applied as natural additive, contributing to the microbiological and sensory characteristics of the mozzarella.Originality/valueThis paper contributes to reducing the lack of studies in relation to new technologies for food preservation and sodium reduction. In addition, the zein coating containing essential oils can be tested on other food categories.