Multiflora Essential Oil Research Articles

Oxidative Stability of Virgin Olive Oil Supplemented withZataria multifloraBoiss. andRosmarinus officinalisL. Essential Oils During Accelerated Storage

The aim of this study was to investigate the effects of Zataria multiflora Boiss. and Rosmarinus officinalis L. essential oils (EOs) on oxidative stability of virgin olive oil (VOO). Antioxidant activity indices (peroxide, p-anisidine, K232 and K268 values) of EOs were compared with those of BHT and β-carotene. As a result, the lowest peroxide value, p-anisidine value, K232 and K268 values were determined in samples containing BHT and Z. multiflora EO. The R. officinalis EO significantly reduced VOO oxidation with an induction period extension of 17.73%. Comparatively, BHT and Z. multiflora EO were more effective in reducing VOO oxidation, with an induction period extension of 63.72 and 48.90%, respectively. The β-carotene exhibited pro-oxidative effects toward primary and secondary oxidation products and reduced the induction period of VOO by 3.29%. It can be concluded that Z. multiflora and R. officinalis EOs can be used to extend the shelf life of VOO. Practical Applications VOO is one of the few oils being consumed without any refining treatment. One of its most important quality problems is oxidative rancidity. Synthetic antioxidants such as BHA and BHT are used extensively to prevent oxidation. However, synthetic antioxidants are not permitted to be incorporated into olive oil. The current study investigated the effect of Zataria multiflora and Rosmarinus officinalis EOs as sources of natural antioxidants on the oxidation of VOO. The present results indicate that Z. multiflora and R. officinalis EOs can serve as natural antioxidants for improving the oxidative stability of VOO.

Encapsulation of Zataria multiflora Bioss. Essential Oil into Nanoliposomes and in Vitro Antibacterial Activity Against Escherichia coli O157:H7

The essential oil (EO) of Zataria multiflora Bioss. was successfully encapsulated into nanoliposomes in this study. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of EO loaded nanoliposomes and free EO were studied at 25 and 35C against Escherichia coli O157:H7. Effect of sub-inhibitory concentrations (subMIC) of EO was also evaluated before and after encapsulation against the growth of bacteria over 24 h. MIC and MBC levels for EO loaded nanoliposomes decreased in comparison with free EO. Antibacterial effect of free and nanoliposomal EO also followed a dose-dependent manner. By sub-MIC concentration of nanoliposomal EO, bacterial count was decreased more than free EO especially at 8, 12 and 24 h. Furthermore, sub-MIC concentration of liposomal EO showed a better inhibitory effect at 35C than 25C. The findings of this research showed that novel carries like nanoliposomes can increase the antibacterial effect of EOs like Z. multiflora EO. Practical Applications This study raises important implications for the potential use of nanoliposome as a novel carrier for Zataria multiflora Boiss. essential oil. The increased antimicrobial activity of Zataria multiflora Boiss. essential oil against Escherichia coli O157:H7 after the encapsulation in nanoliposomes can promote the use of similar encapsulated natural compounds in nanoliposomes as potent preservative agents, not only in the food industry but also in medical and cosmetics preparations.

Chemical composition and scolicidal activity of Zataria multiflora Boiss essential oil

Zataria multiflora Boiss (Lamiaceae) commonly grows in Iran is a popular medicinal plant with various pharmacological activities mentioned in traditional Iranian medicine and modern phytotherapy. This study was designed to evaluate the chemical composition and scolicidal effects of Z. multiflora essential oil on the protoscoleces of hydatid cysts on an in vitro model. The components of the Z. multiflora essential oil were identified by GC/MS analysis. Protoscoleces were aseptically aspirated from the livers of naturally infected sheep. Various concentrations of essential oil, thymol and carvacrol were used for 5–30 minutes. Eosin exclusion test was used to determine the viability of protoscoleces. The main components were thymol (41.8%), carvacrol (28.8%), and p-cymene (8.4%). Findings showed that essential oil at the concentrations of 12.5 and 6.25 μL/mL killed 100% protoscoleces after 5 and 20 minutes of exposure, respectively. In addition, thymol and carvacrol at the concentrations of 100 μg/mL and 100 μL/mL killed 100% protoscoleces after 10 minutes incubation, respectively. Obtained results in this investigation for the first time demonstrated that Z. multiflora essential oil and its main components might be a natural source for the production of new scolicidal agents.

In vitro comparison of antimicrobial effect of sodium hypochlorite solution and Zataria multiflora essential oil as irrigants in root canals contaminated with Candida albicans.

Introduction:This study compared the antifungal effect of Zataria multiflora essential oil (EO) with that of sodium hypochlorite (NaOCl) as an irrigant for root canals infected with Candida albicans.Materials and Methods:Sixty mandibular premolars were infected with C. albicans suspension. After 72 h of incubation, the samples were divided into four groups. Teeth in Group 1 were irrigated with minimum fungicidal concentration (MFC) of Z. multiflora EO, in Group 2 with twice the MFC of Z. multiflora, in Group 3 with MFC of NaOCl, and in Group 4 with distilled water (DW). Pre- and post-operative samples were cultured, and fungal colony count of each specimen was obtained. Data were analyzed using Kruskal-Wallis and Mann-Whitney tests (P < 0.05).Results:NaOCl at MFC and Z. multiflora EO at twice the MFC showed the highest antifungal efficacy, with no significant difference (P > 0.05). However, antifungal efficacies of these irrigants were significantly different from those of Z. multiflora EO at MFC and DW (P < 0.05).Conclusion:Our results showed that Z. multiflora EO at twice the MFC had the same antifungal efficacy as NaOCl at MFC.

Efficacy of medicinal essential oils against pathogenic Malassezia sp. isolates

The purposes of this study were to evaluate the distribution pattern and population size of Malassezia species in dogs with atopic dermatitis (AD) and the inhibitory efficacy of Zataria multiflora, Thymus kotschyanus, Mentha spicata, Artemisia sieberi, Rosmarinus officinalis and Heracleum persicum essential oils against pathogenic Malassezia isolates. The samples were collected from 5 different anatomical sites of 33 atopic dogs and cultured onto modified Dixon agar (MDA) and Sabouraud dextrose agar (SDA) media. The essential oil extraction was performed by steam distillation using Clevenger system. Anti-Malassezia efficacy of medicinal essential oils and standard drugs was evaluated using broth microdilution method. A total of 103 yeast colonies were isolated from dogs with AD. Eight different Malassezia species were identified as follows: Malassezia pachydermatis (81.4%), M. globosa (7.8%), M. restricta (3.9%), M. sloofiae (2.9%), M. furfur (1%), M. nana (1%), M. obtusa (1%) and M. sympodialis (1%). The most and least infected sites were: anal (21.2%) and ear (10.6%) respectively. M. pachydermatis was the most frequent Malassezia species isolated from both skin and mucosa of dogs with AD. Antifungal susceptibility test revealed the inhibitory efficacy of essential oils on pathogenic Malassezia isolates with minimum inhibitory concentration (MIC(90)) values ranging from 30 to 850 μg/mL. Among the tested oils, Z. multiflora and T. kotschyanus exhibited the highest inhibitory effects (P<0.05). The essential oils of Z. multiflora and T. kotschyanus showed strong antifungal activity against pathogenic Malassezia species tested.

Effect of Zataria multiflora​ Boiss and Thymus vulgaris​ L. essential oils on black rot of ‘Washington Navel’ orange fruit

This research was conducted to investigate the effects of Zataria multiflora and Thymus vulgaris essential oils on Alternaria decay (black rot) development and quality traits of ‘Washington Navel’ oranges both in vitro incubated at 25°C for 7 days and in vivo​ at 5°C for 60 days. Based on the results obtained from GC–MS analysis, thymol, carvacrol and para-cymene were the most abundant of all constituents in EO extracts of Z. multiflora and T. vulgaris. Alternaria citri growth was completely prevented at 300 and 400μll−1in vitro concentrations of Z. multiflora and T. vulgaris ​EOs, respectively. Moreover, the fungal growth steadily decreased with increasing EOs concentration. Similar results were obtained from in vivo assays with 300μll−1Z. multiflora EO and 400μll−1T. vulgaris EO which showed the best effects in preventing fruit decay, without impairing fruit quality traits such as visual appearance, weight loss, firmness, peel color parameters (hue angle, chroma, and lightness), and juice chemical characteristics (endopolygalacturonase enzyme activity, antioxidant activity, total phenols, ascorbic acid and carotenoid content). The greater efficiency of Z. multiflora compared with T. vulgaris EO may be due to its higher concentration of the main constituents, especially thymol and carvacrol. Overall, Both Z. multiflora and T. vulgaris EOs could be an alternative to chemical fungicides without health risks for preserving orange fruit during cold storage.

Postharvest treatment of nanochitosan-based coating loaded with Zataria multiflora essential oil improves antioxidant activity and extends shelf-life of cucumber

Abstract The effects of postharvest treatment with chitosan nanoparticles (CSNPs = T1) and Zataria multiflora essential oil (ZEO) incorporated in (ZEO@CSNPs = T2), on the shelf-life extension and antioxidant activities of whole cucumbers during storage were evaluated. Coated and control cucumbers were stored at 10 ± 1 °C with 90-95% RH for 21 days. Measurements of physicochemical and microbial growth were accomplished every 3 days. After 15 days, the fruit decay in the T2 coating was 2% vs. 12 and 97.7% in the T1 coated and uncoated fruit, respectively. Significant differences were obtained for weight loss, firmness, respiration rate, DPPH-radical scavenging activity, reducing power and microbial counts (P Industrial relevance Cucumber as a good source of antioxidants is one of the most popular and widely grown vegetable crops in the world. However, it has a short shelf-life ( On the other hand, the nano-/micro-encapsulation of EOs allows protection of their sensitive bioactive compounds from unfavorable environmental conditions and enhances their bioactivity during food processing and storage. So, in this study a new edible coating, consisting of Zataria multiflora essential oil (ZEO) incorporated into chitosan nanoparticles (CSNPs), was introduced to extend the shelf-life of cucumber as well as protect the bioactive compounds with antioxidant properties.

Influence of Coating Based on Pomegranate Juice-Chitosan-Zataria multifloraOil on Chemical Stability of Chicken Meat during Frozen Storage

The influence of dipping in pomegranate juice (PJ) and chitosan (CH) coating incorporated with Zataria multiflora essential oil (ZEO) on chemical and sensory quality of chicken breast meat was evaluated during frozen storage. The samples were stored at −18C for 6 months and analyzed at 2-month intervals. Mesophilic total plate counts, peroxide value, thiobarbituric acid value and carbonyl content were significantly lower in all of treatments than control until 60 days of storage. Sensory evaluation revealed that PJ had a pleasant effect on sensory characteristics (taste, odor, color, texture and overall acceptability). Chitosan coating may reduce phenolics degradation of PJ. PJ and other treatments containing PJ are able to retard chemical changes and produce desirable sensory attributes in chicken breast meat. The results showed that chitosan coating containing ZEO 2% had the highest antioxidant and antibacterial activities on chicken meat during storage. Practical Applications Freezing is one of the traditional methods for meat preservation. Meat undergoes chemical reactions, sensory changes and microbial growth during long-term frozen storage. Pomegranate juice (PJ) as a natural additive not only gives desirable sensory attributes (color, flavor and taste) to the chicken meat but also extends its shelf life. Chitosan coating enriched with Zataria multiflora essential oil improved these properties of PJ.

Chemical composition along with anti-leishmanial and cytotoxic activity of Zataria multiflora

Context: Natural products and their compounds are some of the most interesting sources of new drugs. Reviews have reported various pharmacological properties such as antimicrobial effects of Zataria multiflora Boiss (Lamiaceae).Objective: The present study investigates the chemical composition of Z. multiflora essential oil and evaluates its cytotoxic effects and anti-leishmanial activities against Leishmania tropica in an in vitro model.Materials and methods: The components of Z. multiflora oil were identified by gas chromatography/mass spectroscopy (GC/MS) analysis. Anti-leishmanial effects of the essential oil (0–100 μL/mL) and methanol extract of Z. multiflora (0–100 μg/mL) on promastigote forms as well as their cytotoxic activities against J774 cells were evaluated using MTT assay for 72 h. The leishmanicidal activity against amastigote forms of L. tropica was evaluated at the concentrations of 0–50 μg/mL in a macrophage model for 48 h.Results: The chemical analyses demonstrated that the main components of essential oil were thymol (41.81%), carvacrol (28.85%), and p-cymene (8.36%). Regarding leishmanicidal activity, the IC50 values for the essential oil and methanol extract were 3.2 μL/mL and 9.8 μg/mL against promastigote forms and 8.3 μL/mL and 34.6 μg/mL against amastigote forms, respectively. Essential oil (CC50 89.3 μL/mL) indicated a higher cytotoxic effect than the methanol extract (CC50 591.6 μg/mL) of Z. multiflora.Conclusion: The present study revealed the chemical composition of Z. multiflora that might be a natural source of new anti-leishmanial agents in terms of use against cutaneous leishmaniasis.

Integration between chitosan and Zataria multiflora or Cinnamomum zeylanicum essential oil for controlling Phytophthora drechsleri, the causal agent of cucumber fruit rot

This study reports the efficacy of chitosan (CS) in combination with Zataria multiflora (ZEO) or Cinnamomum seylanicum (CEO) essential oil to inhibit Phytophthora drechsleri in vitro and on artificially infected cucumbers for a storage period of 10 days. The fungal growth significantly was reduced by increasing concentrations of ZEO, CEO and CS that CEO was the most effective. Moreover, combined treatments showed more significant mycelial inhibition results and reduction of the IC50, MIC and MFC values compared with pure EOs or CS (p < 0.05). The most effective treatments in reducing mycelial growth were those based on the combination of CS with CEO (CC) or ZEO (CZ). In fruit decay assays, the combined treatments (CC and CZ) were able to reduce fungal decay in the range of 77–85% at day 9, compared with in the control.

The control of Botrytis fruit rot in strawberry using combined treatments of Chitosan with Zataria multiflora or Cinnamomum zeylanicum essential oil

This study evaluated the efficacy of the combined application of chitosan (CS) and Zataria multiflora (ZEO) or Cinnamomum zeylanicum essential oils (CEO) on the inhibition of Botrytis cinerea, the causal agent of strawberry gray mold on laboratory media and fruits during storage (7 days at 4 °C followed by 3 days at 20 °C). The application of different CS, CEO and ZEO concentrations inhibited the mycelial growth of the assayed fungus. The mixtures of CS and CEO (CC) or ZEO (CZ) inhibited the mycelia growth in potato dextrose agar, as well as the growth of B. cinerea in artificially infected strawberries stored at both room and cold temperature. Moreover, combined treatments showed more significant mycelial inhibition results and reduction of the IC50, MIC and MFC values compared to pure EOs or CS (p < 0.05). In fruit decay assays, combined treatments (CC or CZ) were able to reduce fungal decay in the range of 60–85 % at 9th day of storage. These results demonstrate the potential of the combined application of CS and CEO or ZEO at sub-inhibitory concentrations to control post-harvest pathogenic fungi in fruits, in particular, B. cinerea in strawberries.

Cytotoxic effect of Zataria multiflora on cervical cancer cell line (HeLa) and normal fibroblast cells

Abstract. In this study, cytotoxic effects caused by Zataria multifloraessential oil, an Iranian species of family of Laminaceae, in human cervical cancer cell line (HeLa) and human fibroblast cells was investigated. The HeLa cells were seeded in 96-well culture plates in the presence and absence of different concentrations of Z. multifloraessential oil(0, 6.25, 12.5, 25, 50, 100, 200 and 400 µg/ml)for 24, 48 and 72 hours using MTT assay. Results showed thatessential oil of Z. multiflorashowed strong inhibitory effects on HeLa cells when compared to control. The cytotoxicity effect after 72h incubation was greater than 24 and 48h and the highest cytotoxicity of Z. multifloraessential oil was related to 400 μg/ml (100.08%) . Also results showed that more effect of Z. multifloraessenceon the growth inhibitory of normal fibroblast cell was observed at 100 μg/ml after 48h (98.82%).

Cytotoxic effect of Zataria multiflora on gastric cancer cell line (AGS) and normal fibroblast cells

Abstract. In this study, the cytotoxic effects of Z. multifloraessential oilwere investigated on human adenocarcinoma gastric cell line (AGS) and human fibroblast cells. The AGS cells were seeded in 96-well culture plates in the presence and absence of different concentrations of Z. multifloraessential oil(0, 6.25, 12.5, 25, 50, 100, 200 and 400 µg/ml)for 24, 48 and 72 hours using MTT assay. Results showed thatessential oil of Z. multiflorashowed strong inhibitory effects on AGS cells when compared to control. The cytotoxicity effect after 24h incubation was greater than 48 and 72h and the highest cytotoxicity of Z. multifloraessential oil was related to 400 μg/ml (90.01%) . Also results showed that more effect of Z. multifloraessenceon the growth inhibitory of normal fibroblast cell was observed at 100 μg/ml after 48h (98.82%).

Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage

Abstract The objective of present study was to investigate the effect of pomegranate juice (PJ) and chitosan (CH) coating enriched with Zataria multiflora essential oil (ZEO) on the shelf-life of chicken breast meat during refrigerated storage. Treatments examined were the following: Control, PJ, PJ–CH, PJ–CH–Z 1%, and PJ–CH–Z 2%. The samples were stored at 4 °C for 20 days and analyzed at 5-day intervals. All of treatments significantly decreased total viable counts, Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae , Psychrotrophic bacteria and yeasts–molds as compared control during the storage period. Peroxide value, Thiobarbituric acid reactive substance values and protein oxidation significantly were lower in all of treatments than control. PJ gave a pleasant effect on sensory attributes and chitosan coating enriched with ZEO significantly improved sensory scores. In conclusion, PJ can be suggested as a replacement to synthetic preservatives as well as synthetic flavorings in chicken breast meat. Industrial relevance Chicken meat is susceptible to rapid spoilage due to high level protein and moisture. Then, food industries are recently finding methods to extend its shelf-life. The various chemical preservatives are generally undesired by consumers because of their adverse effects. Therefore, natural additives such as pomegranate juice, not only give appropriate color and flavor to foods but also they can extend the shelf-life of foods. The objective of this study was to introduce a new and palatable product resulting from dipping chicken breast meat in pomegranate fruit juice and its preservation with chitosan coating enriched with Z. multiflora Boiss essential oil under refrigerated storage.

Shirazi thyme (Zataria multiflora) essential oil suppresses the expression of PavA and Hly genes in Lactococcus garvieae, the causative agent of lactococcosis in farmed fish

Lactococcosis caused by Lactococcus garvieae is known as one of the serious economical bacterial diseases in aquaculture species of both freshwater and marine fish at a wide range of water temperature mainly from 13 °C to 37 °C. The PavA gene and Hly gene, the genes responsible for encoding fibronectin and hemolysin proteins, respectively are the well known virulent factors of L. garvieae . The effect of essential oil of Zataria multiflora was evaluated on expression of these genes in two virulent isolates of L. garvieae isolates recovered from diseased rainbow trout. Fresh cultures of the bacterial isolates were exposed to 1/2–1/16 (0.12–0.015 μl/ml) of the minimum inhibitory concentrations (MIC) of Z. multiflora essential oil and the expression of PavA and Hly genes was assessed by real time PCR works. The results showed that under MIC concentration (0.12 μl/ml) of the essential oil, the expression of both Hly and PavA genes was significantly suppressed in both bacterial isolates (P < 0.05). Therefore, it is feasible to use Z. multiflora in forms of oral and/or bath administration to reduce morbidity and mortality by Lactococcus garvieae in fish via the suppression of expression of these virulent genes. • Lactococcus garvieae is the cause of a serious bacterial disease in fish. • Expression of PavA gene is suppressed by sub-MIC of Zataria multiflora . • Expression of Hly gene is suppressed by sub-MIC of Z. multiflora . • These genes are responsible for encoding fibronectin and hemolysin proteins. • Use of Z. multiflora can reduce losses by L. garvieae in fish.

Optimizing the Use of Essential Oils to Protect Stored Cowpeas from Callosobruchus Maculatus (Coleoptera: Bruchinae) Damage

Essential oils extracted from native aromatic plants are currently considered as promising alternatives to protect stored cowpeas from pests inWest Africa. The optimal application of essential oils has not yet been investigated. One key factor to consider would be the practical considerations of cowpea storage, such as quantity of seeds and type of storage container. For this purpose, we tested the efficacy of essential oils extracted from four native plants in controlling Callosobruchus maculatus, the major pest of stored cowpeas. First, we evaluated Callosobruchus maculatus mortality rate in relation with increasing amount of cowpeas. Then, experiments were conducted with essential oil in two different materials: plastic and aluminium in order to determine the weevil perforation index, the intrinsic rate of natural increase and the rate of cowpea germination. In fine, aromatized powder mixed with cowpea seeds are used against Callosobruchus maculatus by evaluating the mortality rate. The quantity of seeds influenced the efficacy of pure Lippia multiflora and Hyptis spicigera essential oils, whereas essential oils from Ocimum americanum and Hyptis suaveolens were not affected by stock size. The type of storage device used influenced the effectiveness of essential oils tested, plastic containers being more suitable than aluminium ones. Ocimum americanum used as contact insecticide in different aromatized powders exhibited variable toxic effects on C. maculatus.We conclude that essential oils appear to be safe alternatives to insecticides for long-duration storage of cowpeas.

Comparative efficacy of herbal essences with amphotricin B and ketoconazole on Candida albicans in the in vitro condition

BackgroundThe Candida species are the most important factors of fungal infections in humans and animals. It is necessary to prepare antifungal or antimicrobial drugs because of increasing drug resistance. The natural treatment of diseases of bacterial origin using medicinal plants is important. In this study the effect of antimicrobial medicinal herbal essential oils and conventional antifungal drugs were evaluated on Candida albicans in vitro. MethodsDisc diffusion assay and the microbroth dilution method were used to investigate the anticandidal effects of Foeniculum vulgare Mill, Satureja hortensis L, Cuminum cyminum, and Zataria multiflora Boiss essential oils. The anticandidal effect of these essential oils was compared with that of amphotricin B and ketoconazole in vitro. We then measured the chemical composition of the studied essential oils using gas chromatography–mass spectroscopy. ResultsZ. multiflora Boiss essential oil at the minimum inhibitory concentration (MIC) of 34μg/mL and minimal lethal concentration [i.e., minimal fungicidal concentration (MFC)] of 64μg/mL had more powerful anti-Candida activity than the other essential oils. C. cyminum essential oil showed the least effect on the tested fungus. A comparison of the effect of the studied essential oils and antifungal drugs showed that the antifungal effect on the C. albicans fungus was better with the fungicides than with the essential oils. ConclusionIn the present study, essential oils with different components showed antifungal activity (especially Z. multiflora Boiss essential oil). They can therefore be used as new antifungal substances.

Therapeutic effects of Zataria Multiflora essential oil on recurrent oral aphthous lesion.

Aphthous lesions are one of the most common diseases of the oral cavity. They can cause severe pain, and there is no definite treatment. The purpose of this study was to determine the efficacy of Zataria multiflora (ZM, a thyme-like plant) essential oil for the control and treatment of aphthous lesions. This Triple blind clinical trial study was performed on 28 patients who were divided into two groups (eight men and six women in each group) and given ZM or placebo (control). The healing time, pain intensity, and aphthous zone diameter were recorded for each patient and followed for 6-month. Data were analyzed using Mann-Whitney and Friedman tests (P < 0.05). After 6-month of follow-up, 4 patients in the placebo group and 6 patients in the ZM group suffered from recurrent aphthous lesions. The average complete healing time and duration of burning sensation were significantly lower in the ZM group (P < 0.05). Significant difference was observed between the two groups with regard to the diameter of lesions and halo of the lesions (P < 0.05). Within the limitations of this study, ZM shortened the healing period compared to placebo.

The evaluation of Zataria multiflora Boiss. essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese

The effect of Zataria multiflora Boiss. (Z.multiflora) essential oils (EO) on biogenic amines (BAs) production and microbial counts in Gouda cheese has been investigated. Zataria multiflora was added to milk in different concentrations (0·05, 0·1, 0·2 and 0·4% (v/v)). The BAs (tyramine and histamine) were measured by RP-HPLC, following extraction from the cheese. Various microbiological analyses (aerobic mesophilic bacteria, enterococci, mesophilic lactobacilli, Enterobacteriaceae, lactococci and yeasts) were performed during ripening using the viable plate count method on specific culture media. The overall acceptability of cheeses was investigated by seven panellists. All the samples containing different concentrations of EO were acceptable to the panellists. Also, Gouda cheeses with 0·2% Z.multiflora EO showed the highest acceptability among all the samples. At the end of maturation period, 0·1, 0·2 and 0·4% Z.multiflora EO reduced tyramine and histamine significantly to 5%, 22% and 44% for tyramine and 14%, 29% and 46% for histamine, respectively, when compared to the control group. The increase of Z.multiflora EO concentrations led to further decrease in BAs content and microbial counts. The maximum microbiological reduction was observed in yeasts, and minimum microbiological reduction was seen in Enterobacteriaceae counts. Zataria multiflora EO could be used for reduction of BAs and also as a flavouring agent in Gouda cheese and could contribute to consumers' health. The presence of biogenic amines in cheese has a serious impact on public health. Besides, there is growing concern about the use of chemical preservatives and the food industry is looking for new natural preservation methods. Zataria multiflora Boiss. essential oil is well known for its antimicrobial effects, and we attempted to reduce biogenic amines formation in Gouda cheese using Z.multiflora Boiss. essential oil as a natural additive. Furthermore, the desirable organoleptic qualities such as flavour, odour, texture and colour were achieved by adding Z.multiflora Boiss. to cheese.

FUNCTIONAL PROPERTIES, ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF ZATARIA MULTIFLORA ENCAPSULATED IN GELTIN NANOFILMS

Development of biodegradable and biocompatible films based on the proteinpolymer with strong antibacterial activities is gradually obtained extensive concern in the world. The aim of this study was to evaluate the antioxidant and antibacterial properties of gelatin nano films merged with different concentrations of Zataria multiflora essential oil. Gelatin films were prepared from gelatin solutions (10% w/v) containing Zataria multiflora essential oil [ZMO] (2, 4, 6 and 8% w/w), glycerol (25% w/w) as plasticizer, and glutaraldehyde (2% w/w) as cross-linker. The mechanical, water solubility, water swelling, water vapor permeability, antioxidant and antibacterial properties of the films were measured according to the American Society for Testing and Materials. Gelatin films exhibited good tensile strength and elongation at break, water solubility, swelling, and water vapor permeability. Incorporation of ZMO into the gelatin films caused a significant decrease in tensile strength and swelling, and a significant increase in elongation at break, water solubility, water vapor permeability and whiteness of the films. Gelatin films exhibited low antioxidant activity while gelatin films incorporated with ZMO exhibited excellent antioxidant properties. The films incorporated with ZMO also exhibited excellent antibacterial properties against both Gram-positive and Gram-negative bacteria. Our results suggest that the gelatin/ZMO films could be used as a very attractive alternative to traditional materials for different biomedical applications.