Savory Essential Oil Research Articles

Development and characterization of a double-layer smart packaging system consisting of polyvinyl alcohol electrospun nanofibers and gelatin film for fish fillet

This study aimed to develop a double-layer film composed of an intelligent, gelatin-based film integrated with active polyvinyl alcohol electrospun nanofibers (PVANFs). Eggplant skin extract (ESE), a colorimetric indicator, was incorporated into the gelatin-based film at varying concentrations ranging from 0 % to 8 % w/w. The gelatin film containing 8 % ESE was identified as the optimal formulation based on its superior color indication, water barrier, and mechanical properties. Savory essential oil (SEO)-loaded PVANFs were electrospun onto the optimized gelatin film to fabricate the double-layer film. Analysis of the chemical and crystalline structures and the double-layer film's thermal properties confirmed the gelatin film's physical integration with PVANFs. Morphological examination revealed a smooth surface on the film and a uniform fibrillar structure within the PVANFs. Furthermore, the developed double-layer film effectively detected spoilage in trout fish while controlling pH, oxidation, and microbial changes during storage.

Effect of active composite coating based on nanochitosan-whey protein isolate on the microbial safety of chilled rainbow trout fillets packed with oxygen absorber

This study aimed to assess the effect of coating based on nanochitosan-whey protein isolate (NCH-WPI) containing summer savory essential oil (SEO) combined with oxygen absorber (OA) packaging on Pseudomonas aeruginosa, Listeria monocytogenes, and Escherichia coli O157H7, inoculated to rainbow trout fillets stored under refrigeration. Except control and OA groups, L. monocytogenes decreased (0.49–1.82 log CFU/g) in all treatment groups until the eighth day, and then increased (0.39–0.68 log CFU/g). This indicates that the treatments were ineffective to inhibit the proliferation of this bacterium. Considering the forced aerobic nature of inoculated P. aeruginosa, the counts of these bacteria become undetectable in groups packed with OA after the fourth day of storage, while the other groups showed an increase (0.99–2.23 log CFU/g) in this bacteria population during entire storage period. This growth rate was slower in the NCH-WPI + 1%SEO and NCH-WPI + 2%SEO groups. Regarding the inoculated E. coli, its count was decreased (1.48–2.41 log CFU/g) during storage, and this reduction (2.24–2.41 log CFU/g) was the highest in NCH-WPI + 1%SEO + OA and NCH-WPI + 2%SEO + OA groups. In conclusion, NCH-WPI treatments delayed the growth of all pathogenic bacteria, but the ternary treatment (NCH-WPI + SEO + OA) was the most effective treatment in this regard.

Application of pectin/cellulose nanocrystal films loaded with summer savory essential oil as a novel packaging for chicken breast fillets

Application of pectin/cellulose nanocrystal films loaded with summer savory essential oil as a novel packaging for chicken breast fillets

Using Essential Oils to Reduce Yersinia enterocolitica in Minced Meat and in Biofilms.

Yersiniosis, one of the leading foodborne infections in the European Union, is caused by Yersinia enterocolitica. In this study, the antibacterial and antibiofilm effects of cinnamon (Cinnamomum zeylanicum Nees), clove (Syzygium aromaticum L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), and winter savory (Satureja montana L.) essential oils were investigated against Y. enterocolitica strains belonging to the bioserotype 4/O:3. Cinnamon essential oil showed the highest antibacterial activity, with an MIC value 0.09 µL/mL, followed by oregano and thyme essential oils, with MIC values from 0.09 to 0.18 µL/mL, and from 0.18 to 0.23 µL/mL, respectively. Thyme essential oil at 0.23 µL/g (MIC) and at 0.46 µL/g (2MIC) significantly (p < 0.05) reduced the number of Y. enterocolitica by 0.38 log CFU/g and 0.64 log CFU/g, respectively, in minced pork meat during storage at 4 °C for 4 days. The Y. enterocolitica strains formed biofilms at 15 °C and 37 °C in tryptic soy broth and Luria-Bertani broth, while no biofilms were obtained at 5 °C, and in meat broth nutrient media. Applying the minimum bactericidal concentrations of cinnamon, clove, oregano, rosemary, thyme, and winter savory essential oils on preformed biofilms led to significant reductions being observed in the range from 45.34% to 78.89%. A scanning electron microscopy assay showed the devastating impact of oregano and thyme essential oils on the morphology of Y. enterocolitica bacterial cells. In conclusion, the results of this study show that essential oils possess high anti-Yersinia and antibiofilm effects.

In vitro acaricidal activity of essential oils and their binary mixtures against ixodes scapularis (Acari: Ixodidae)

Ixodes scapularis ticks are vectors of infectious agents that cause illness in humans, including Lyme disease. Recent years have seen a surge in tick-borne diseases (TBD) resulting in a high demand for tick management products. Plants offer a valuable source of active compounds for the development of novel, eco-friendly tick control products, reducing potential risks to human and animal health. Essential oils (EOs) have emerged as potential acaricides and repellents against ticks providing an alternative to synthetic chemicals and aiding in the prevention of TBD by lowering the risk of tick bites. We investigated the acaricidal activity of EOs from lemongrass (Cymbopogon citratus), geranium (Pelargonium x asperum), savory thyme (Thymus saturejoides), and white thyme (Thymus zygis) on I. scapularis. The interactions (i.e., synergistic, antagonistic, or additive) of their binary mixtures were also evaluated. EO samples were analyzed via gas chromatography-mass spectrometry to determine their chemical composition. The adult immersion test was used to determine the lethal concentration (LC50) of each EO alone and in mixtures. Quantitative assessment of synergistic, additive, or antagonistic effect of the binary mixtures was performed by calculating the combination index. Strong acaricidal activity was recorded for savory thyme and white thyme EOs, with LC50 values of 28.0 and 11.0 μg/μL, respectively. The LC50 of lemongrass and geranium EOs were 49.0 and 39.7 μg/μL, respectively. Among the tested EOs, savory thyme and white thyme had a strong acaricidal effect on I. scapularis, which might be linked to the presence of carvacrol (26.05 % ± 0.38) and thymol (53.6 % ± 2.31), main components present in savory thyme and white thyme EOs, respectively. The tick killing efficacy of lemongrass and geranium EOs was lower when mixed than when used separately (LC50 of 65.3 µg/µL). The same happened with savory thyme and white thyme EOs, except at 9.75 µg/µL where they had a synergistic effect (LC50 of 58.3 µg/µL). Lemongrass and savory thyme EOs had a synergistic effect at low concentrations, and an antagonistic effect at higher concentrations (LC50 of 95.4 µg/µL). Lemongrass and white thyme EOs had a synergistic effect against ticks from 15 to 120 µg/µL (LC50 of 18.5 µg/µL) similar to white thyme EO. Geranium and savory thyme EOs had an antagonistic effect at all concentrations, with an LC50 of 66.8 µg/µL. Geranium and white thyme EOs also had an antagonistic effect, except at 12.7 µg/µL where they had a synergistic effect (LC50 of 66.8 µg/µL). The interaction observed when combining selected essential oils suggests promising potential for developing acaricidal formulations aimed at controlling ticks and curbing the transmission of tick-borne disease agents.

Influence of the surface tension of teas on the temperature and addition of common thyme and summer savory essential oils

Common thyme (Thymus serpyllum L.) and summer savory (Satureja hortensis L.) are a plants belonging to the Lamiaceae family. Their essential oils widely used in different foods as flavorings and preservatives agents. The surface tension of black tea with the addition of common thyme essential oil and of chamomile tea with the addition of summer savory essential oil were obtained. The quantity of essential oils varying with amounts of 0.01, 0.02, and 0.03%. The surface tension was measured at different temperatures (between 30 and 80°C) and often used in food products and hot drinks. The teas with the addition of 0.03% common thyme and summer savory essential oils are more stable at both low and higher temperatures in terms of taste and aroma protection.

Physicochemical parameters and antioxidant activity of summer savory essential oil (Satureja hortensis L.)

Summer savory (Satureja hortensis L.), Lamiaceae family, was used in folk medicine and food industry, and the resulting essential oil was used to flavor various food products, as well as a biologically active substance in cosmetics. The aim of the present work was the determination of the physicochemical parameters surfase tension and density of summer savory essential oil, obtained by steam distillation under industrial conditions, at four different temperatures 10, 20, 30 and 40°C. The temperature dependence of the two physicochemical parameters shows that the values for density were in the range of 0.921 g/cm3 at 10°C to 0.898 g/cm3 at 40°C, and for surface tension from 31.68 mN/m at 10°C to 27.51 mN/m at 40°C, respectively. The antioxidant activity was also determined on the summer savory essential oil by four methods DPPH (0.50 mM TE/mL), FRAP (1.23 mM TE/mL), ABTS (0.54 mM TE/mL), and CUPRAC (2.91 mM TE/mL). The investigation of these parameters and properties were a prerequisite for further studies on the application of summer savory essential oil in various food products.

The Effect of Pre-Harvest Treatments with Tanacetum vulgare L. and Satureja montana L. Essential Oils (EOs) on the Yield and Chemical Composition of Aronia melanocarpa (Michx.) Elliot Fruit

Tanacetum vulgare and Satureja montana essential oils (EOs) on Aronia melanocarpa before the flowering period were used against Acrobasis advenella. We hypothesised that the use of the aforementioned EOs (1.5%, 3% and 4.5%) would simultaneously improve yield and fruit quality. The profile of the EO constituents was determined by GC-MS analysis. Thujone (66.62%) was identified as the most abundant component in tansy EO, while thymol (40.04%) was dominant in savory EO. The mean weight of 100 berries ranged from 82.40 g to 88.00 g. A loss in fruit weight was recorded after the addition of 4.5% S. montana EO. A. melanocarpa shrubs treated with 4.5% tansy EO showed the highest content of phenols (848.03 mg per 100 g FW), along with high levels of anthocyanins (310.19 mg/100 g), tannins (1884 mg/100 g) and chlorogenic acid (187.38 mg/100 g) but exerted negative effects on the mineral fruit content (Mg, K). T. vulgare oil, particularly at higher concentrations, has shown promise for increasing the content of valuable compounds with strong antioxidant properties. The application of S. montana EOs positively affected minerals and chlorogenic acid content. However, their phytotoxic effects on A. melanocarpa preclude them from further use, even at low concentrations.

Phytochemical composition and antimicrobial activities of the essential oils from summer savory (Satureja hortensis L.) growing in shading condition

This study was conducted to investigate the effect of plant shading (covered by pearl shade nets with a 40% shade index or nonshading plants from open field) on the content and composition of essential oils extracted from summer savory (Satureja hortensis L.) during the flowering stage cultivated under the ecological conditions of Serbia. The summer savory essential oil (SSEO) was extracted by Clevenger hydrodistillation. According to the GC/MS analysis of the SSEO, twenty-five and twenty-six components were detected in the non-shaded and shaded plants, respectively. The yield of SSEO from non-shaded plants was 1.64%, while SSEO from plants covered by shade nets was 1.76%. Carvracol (48.7–53.25%) and γ-terpinene (32.7%–36.8%) were found to be the main components in SSEO, followed by p-cymene (3.4%-3.2%), α-terpinene (2.9%-3.5%) and limonene (1.9-1.3%). In the DPPH assay, SSEO showed an IC50 of 0.99 μg mL−1 in shaded and an IC50 of 1.01 μg mL−1 in non-shaded plants. Additionally, SSEO exhibited strong antibacterial activity against Escherichia coli (44.3–48 mm inhibition zone), Bacillus subtilis (34.7–41.0 mm), Klebsiella pneumoniae (28.3–29.0 mm) and Proteus vulgaris (21.0–24.3 mm). A possible practical application of this study would be to grow summer savory at higher plant densities, or as an intercrop, because it does not require too much light for production.

Design and characterization of chitosan-based films incorporated with summer savory (Satureja hortensis L.) essential oil for active packaging

In this study, biodegradable films were fabricated by using cross-linked chitosan nanoparticles containing different concentrations (0, 1.0, 1.2, 1.4, and 1.5 %, v/v) of Satureja hortensis essential oil (SHEO) and their physicochemical, mechanical, antimicrobial, morphological, structural and antioxidant properties were analyzed. SHEO incorporation improved antibacterial, antioxidant and thermal properties of the films. Four studied bacteria were efficiently inhibited by films loaded with SHEO. According to the FE-SEM analysis, control film had nano-sized pores while micron sized particles were present in SHEO incorporated films. Increase in color difference was well correlated with SHEO concentration. The addition of SHEO decreased elongation at break (EB) and caused an irregular fluctuation in the tensile strength (TS) values. Increase in essential oil concentration resulted in lower water solubility. The FTIR spectra of films showed evidence of interactions and molecular arrangements when SHEO was added to the polymer matrix. Overall, the findings demonstrated that SHEO incorporated chitosan-based films were successfully prepared by cross linking and film properties were remarkably affected from SHEO concentration.

Natural-based edible nanocomposite coating for beef meat packaging

Researchers have made significant discoveries in addressing the limitations of essential oils (EOs) in food packaging using encapsulation systems combined with nanoparticles (NPs). This study aimed to develop a unique coating for beef preservation using nanostructured lipid carriers (NLCs). The optimal formulation of NLCs was determined based on size, zeta potential, and loading rate, achieving a content of 71.4% savory EO. A composite coating containing NPs was then created using different concentrations of NLCs (0, 0.85%, 1.7%, 2.55%, and 3.4%). The antimicrobial effectiveness of the coatings was assessed using well-diffusion assays to identify the best coating (17 mm). This optimized coating was applied to beef samples for 12 days, and extensive evaluation was conducted over time. The results demonstrated that the encapsulation percentage was higher than 98.7%. The optimal coating (CMC-OM-ZnO NPs-NLCs 3.4%) significantly reduced microbial growth (total count: over 1.6 log CFU/g), pH, thiobarbituric acid value (TBA), and total volatile nitrogen (TVN) compared with the control samples (P < 0.05). Overall, this novel bioactive packaging enriched with lipidic and inorganic nanomaterials represents an innovative way to improve meat products' oxidative and microbial stability.

IN VITRO ANTIFUNGAL ACTIVITY OF ESSENTIAL OILS (FAMILY LAMIACEAE) AGAINST CLADOSPORIUM SP. STRAINS – POSTHARVEST PATHOGENS OF FRUITS

Essential oils (EOs) are a suitable alternative for extending the shelf life of foods. The aim of this research was to test the effect of fifteen EOs extracted from plants of the Lamiaceae family on five strains of Cladosporium cladosporioides. Cladosporium cladosporioides is frequently found on fruit and may be involved in fruit spoilage. The strains used in the study were isolated directly from lesions on berries. The growth of the fungi on the fruit was the reason for its rejection from sale. The antifungal activity of EOs against Cladosporium cladosporioides strains was determined by the microatmospheric method (625 μl EO/L air) during 14 days of cultivation. Thirteen EOs: thyme and red thyme (from Thymus vulgaris L.), mitcham mint (Mentha x piperita L. var. Mitcham), peppermint (Mentha x piperita L.), savory (Satureja hortensis L.), sage (Salvia officinalis L.), spearmint (Mentha spicata L. var. crispa), lavender (Lavandula angustifolia Mill.), marjoram (Origanum majorana L.), bergamot-mint (Mentha citrata Erh.), wild thyme (Thymus serpyllum L.), hyssop (Hyssopus officinalis L.), and oregano (Origanum vulgare L.) were shown to inhibit growth of all strains to 100%. Basil (Ocinum basilicum L.) and rosemary (Rosmarinus officinalis L.) EOs did not have a 100% inhibitory effect on all strains throughout the cultivation period. Subsequently, minimum inhibitory concentrations (MIDs) were determined using the microatmospheric method. LD90 and LD50 values were estimated by probit analysis. Based on the MID, LD90, and LD50 results, the essential oils can be divided into three groups. The first group (most effective): thyme, red thyme, spearmint, wild thyme, and oregano EO; the second group: peppermint, lavender, mitcham mint and savory EO; the third group: sage, marjoram, bergamot-mint and hyssop EO. The most effective EOs can be used to suppress the growth of Cladosporium cladosporioides in the vapour phase.

Preparation and characterization of zein electrospun fibers loaded with savory essential oil for fruit preservation

Using electrospun fibers from edible and biodegradable polymers has been a dynamic approach to postharvest technology in the past decade. The current research aimed at making zein electrospun fibers with savory essential oil (SEO) at several concentrations (0 %, 5 %, 10 %, and 20 % w/v) to study the effect of the fibers on the shelf life of tangerine and banana fruits. SEM results indicated that zein electrospun fibers had flat, consistent, and tubular morphology. It is demonstrated that the mean diameter of zein electrospun fibers increased parallel to the increase in SEO concentration. FTIR spectroscopy revealed hydrophobic interactions between SEO and zein. X-ray diffraction patterns indicated that at higher concentrations of the SEO, the crystallinity of zein electrospun fibers increased from 67 % to 69 %. Calorimetric findings of differential scanning demonstrated that the Tg of zein electrospun fibers increased from 85.9 ºC to 238.8 ºC. Through the Bernauer-Emmitte-Teller application, the mesoporous condition of electrospun fibers were described. Tensile strength analysis demonstrated that a higher concentration of SEO in the zein mat caused a significant increase in TS, YM, and EB values (p < 0.05). SEO loaded zein electrospun fibers effectively inhibited the growth of E. coli (Gram-negative) and S. aureus (Gram-positive). The SEO loaded zein electrospun fibers affected the storage of banana and tangerine through a storage period of 7 and 28 days, respectively. The results suggested that SEO loaded zein electrospun fibers are suitable for the preservation of tangerine, but are unsuitable for banana. These findings indicated that edible and biodegradable electrospun fibers are effective biopackages for non-climacteric fruits.

Use of Essential Oil Emulsions to Control Escherichia coli O157:H7 in the Postharvest Washing of Lettuce.

Essential oils (EOs) have strong antibacterial properties and can be potential sanitizers to reduce pathogen load and prevent cross-contamination during postharvest washing. The objective of this study was to investigate the efficacy of emulsions containing oregano (OR; Origanum vulgare) and winter savory (WS; Satureja montana) EOs at different concentrations (0.94 and 1.88 µL/mL) and storage times (0 h, 24 h, and 7 days), in reducing Escherichia coli O157:H7 on the surface of three types of lettuce (romaine, crisphead, and butterhead). The EO emulsions were compared with one no-rinse treatment and three rinse treatments using water, 200 ppm chlorine, and 80 ppm peroxyacetic acid (PAA), respectively, in a simulated washing system. The results showed that while the EO emulsions significantly reduced E. coli O157:H7 on crisphead lettuce over time, not all treatments were effective for romaine and butterhead lettuce. The mixture of OR and WS at concentrations of 0.94 and 1.88 µL/mL was found to be the most effective in reducing E. coli O157:H7 on inoculated lettuce, resulting in reductions of 3.52 and 3.41 log CFU/g, respectively. Furthermore, the PAA and the mixture of OR and WS at 1.88 µL/mL effectively limited bacterial cross-contamination close to the detection limit for all lettuce types during all storage times. These results suggest that OR and WS EOs could serve as potential alternatives to chemical sanitizers for postharvest lettuce washing.

Physicochemical and thermal characterization, and evaluation of a bacterial cellulose/Barhang gum-based dressing for wound healing

The gram-negative bacterium of Gluconacetobacter xylinum is widely used to produce high-quality cellulose in the form of complex strips in microfiber bundles on a commercial scale. In this study, the film-forming potential of bacterial cellulose in combination with polyvinyl alcohol (PVA, 5 % w/v) and Barhang seed gum (BSG, 0.5 % w/v) loaded with summer savory (Satureja hortensis L.) essential oil (SSEO) to prepare a new wound dressing was investigated. The X-ray diffraction (XRD), Fourier transform-infrared spectroscopy (FTIR), field emission-scanning electron microscopy (FE-SEM), and thermogravimetric analysis (TGA), and Brunauer-Emmett-Teller (BET) surface area, in-vitro antibacterial, and in-vivo wound healing activities were performed to assess the structure, morphology, stability, and bioactivity of biocomposite films. Results showed that the SSEO incorporation into the polymeric matrix yielded smooth and transparent composite film with excellent thermal resistance. A significantly robust antibacterial activity against gram-negative bacteria by the bio-film was found. The healing process on mice models revealed that the SSEO-loaded composite film had a promising potential for wound healing associated with improved collagen deposition and reduced inflammatory response.

Comparative effects of savory (Satureja hortensis), dill (Anethum graveolens), and mooseer (Allium hirtifolium) essential oils on growth, digestive, and immunoantioxidant parameters and resistance to Aeromonas hydrophila in juvenile common carp (Cyprinus carpio)

This study investigated the effects of savory (Satureja hortensis), dill (Anethum graveolens), and mooseer (Allium hirtifolium) essential oils on growth, digestive, immunity, and antioxidant parameters, as well as resistance to Aeromonas hydrophila in juvenile common carp (Cyprinus carpio). Experiments were performed on 630 fish with an average weight of 23.89 ± 0.13 g; (Mean ± SE) within seven feeding treatments for 60 days. The treatments contained no essential oils (control treatment) and levels 1 and 2% of each of the savory (SEO1, SEO2), dill (DEO1, DEO2), and mooseer (MEO1, MEO2) essential oils. After 60 days of feeding, the results indicated a significant improvement in the final weight, weight gain, specific growth rate, feed conversion ratio, intestinal protease, and lipase activity, and serum lysozyme (LYZ) activity in SEO treatments, as well as a serum level of total protein (TP) globulin (GLO), alternative complement pathway hemolytic (ACH50), nitroblue tetrazolium (NBT) and myeloperoxidase (MPO) in the SEO2 treatment compared to the control treatment (P < 0.05). The serum levels of superoxide dismutase, catalase, and malondialdehyde were significantly improved in the DEO treatments compared to the control treatment (P < 0.05). Mucosal levels of protease, total immunoglobulin, and LYZ were increased in the MEO2 treatment compared to the control treatment (P < 0.05). Moreover, Serum levels of TP, GLO, LYZ, ACH50, NBT, and MPO were increased significantly in the MEO treatments compared to the control treatment (P < 0.05), but not compared to the SEO2 treatment (P > 0.05). The lowest cumulative mortality rate (CMR) after 14 days of challenge with A. hydrophila was recorded in the MEO2 (28.88%), MEO1 (33.33%), and SEO2 (35%) treatments, respectively, with a significant difference, compared to the control treatment (59.99%) (P < 0.05). The results revealed that 2% SEO2 could promote growth, digestive function, humoral immunity, and resistance to A. hydrophila in juvenile common carp.

Savory, Oregano and Thyme Essential Oil Mixture (HerbELICO®) Counteracts Helicobacter pylori

Fifty percent of the world's population is infected with Helicobacter pylori, which can trigger many gastrointestinal disorders. H. pylori eradication therapy consists of two to three antimicrobial medicinal products, but they exhibit limited efficacy and may cause adverse side effects. Alternative therapies are urgent. It was assumed that an essential oil mixture, obtained from species from genera Satureja L., Origanum L. and Thymus L. and called the HerbELICO® essential oil mixture, could be useful in H. pylori infection treatment. HerbELICO® was analyzed by GC-MS and assessed in vitro against twenty H. pylori clinical strains isolated from patients of different geographical origins and with different antimicrobial medicinal products resistance profiles, and for its ability to penetrate the artificial mucin barrier. A customer case study included 15 users of HerbELICO®liquid/HerbELICO®solid dietary supplements (capsulated HerbELICO® mixture in liquid/solid form). Carvacrol and thymol were the most dominant compounds (47.44% and 11.62%, respectively), together with p-cymene (13.35%) and γ-terpinene (18.20%). The minimum concentration required to inhibit in vitro H. pylori growth by HerbELICO® was 4-5% (v/v); 10 min exposure to HerbELICO® was enough to kill off the examined H. pylori strains, while HerbELICO® was able to penetrate through mucin. A high eradication rate (up to 90%) and acceptance by consumers was observed.

Novel delivery system with a dual–trigger release of savory essential oil by mesoporous silica nanospheres and its possible targets in leukemia cancer cells: in vitro study

IntroductionEssential oils (EOs) are complex structures and possess several pharmacological effects. Nanomedicine offers a solution for their major limitations, including poor solubility, volatility, and non–controlled release, preventing their clinical use.MethodsHere, we developed a novel delivery system by nanoformulations that were prepared by impregnating savory essential oil (SA) into mesoporous silica nanoparticles (MSNs). The nanoformulations were characterized and examined for their anticancer activities on cancer cells (HepG2 liver and HL60 leukemia cells) and MRC5 normal cells. We further tested the mechanisms of action and possible molecular targets against HL60 cells.ResultsThe results demonstrated that SA was governed by nanoformulations under the dual–trigger release of pH/glutathione, and it typically fit the Korsmeyer–Peppas kinetic model. The nanoformulations enhanced the anticancer effect against HepG2 cells and HL60 cells compared to SA but were less cytotoxic to MRC5 normal cells and regulated various molecular pathways of apoptosis. Most importantly, new results were obtained on the genetic regulation principle through the high inhibition of long noncoding RNAs (HOTAIR, HULC, CCAT1, and H19) and matrix metalloproteinases (MMP–2 and MMP–9), providing a novel leukemia target.ConclusionsThese results suggest potential impacts for nanoformulations composed of SA with a sustained release pattern controlled by dual–trigger release of pH/GSH that enhanced anticancer cells. This approach may offer a new route for using EOs as new targets for cancers and open the door for deep preclinical investigations.

Physicochemical parameters of food emulsion products with summer savory (Satureja hortensis L.) essential oil

Summer savory (Satureja hortensis L.) is a plant source of essential oil belonging to the Lamiaceae family, widely used in the food industry. The present work aims to determine the physicochemical parameters of food emulsions containing the essential oil. The summer savory essential oil with main components carvacrol (63.71%), γ-terpinene (20.47%), and p-cymene (5.08%) was used in this study. Several model variants of emulsions have been developed with varying amounts of emulsifier (2 and 3% soy protein isolate), oil phase (20 and 40% sunflower oil), and essential oil (0.2 and 0.4%). The following physicochemical parameters of the emulsion were determined: Gibbs free energy, enthalpy, and entropy. This parameter was used to determine the thermal effect of the system. The process was determined as exothermic with the negative enthalpy. Emulsions prepared with 2% soybean protein isolate, 40% oil phase, and 0.4% essential oil were characterized by some good results with high equilibrium constants and high Gibbs energies. Model variants of salad diet dressings had also been developed, with 0.2 and 0.3% essential oil, which were qualified by sensory analysis. The overall evaluation of salad dressings showed that the evaluators perceived with best sensory properties in those with 0.2% essential oil.

SELECTED PLANT ESSENTIAL OILS OF THE LAMIACEEAE AND APIACEAE FAMILY AS THE ANTIFUNGAL AGENTS IN THE VAPOUR PHASE AGAINST RHIZOPUS STOLONIFER AND RHIZOPUS ORYZAE ISOLATED FROM MOULDING BREADS

Species of the Rhizopus genus are often involved in the moulding of bread and bakery products. Essential oils (EOs) are a suitable alternative to extend the shelf life of food. This research was focused on testing the effect of selected EOs on the growth of Rhizopus species. Tested strains were isolated from mouldy breads. The antifungal activity of EOs against R. stolonifer and R. oryzae strains was determined by micro-atmospheric method (625 μL EO/L air) during 7 days of cultivation. Eight EOs, thyme, red thyme, savory, caraway, marjoram, wild thyme, and oregano 100% inhibited the growth of all strains. Basil, sage, and anise EOs only partially inhibited the growth of strains. Subsequently, the minimum inhibitory doses were determined using micro-atmospheric method. Minimal inhibition doses were 250 μL/L for thyme and red thyme EO, 250 and 500 μL/L for savory EO, 250 and 500 μL/L for oregano EO, 500 and ˃500 μL/L for wild thyme EO, ˃500 μL/L for caraway and marjoram EOs. Strains of the genus Rhizopus reacted differently to the presence of EOs. Thyme and red thyme were evaluated as the most effective EOs in this study.