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    Chemical composition, characterization, and antimicrobial properties of Thymbra spicata essential oil-based nanoemulsions and its application on curd cheese
    (Frontiers Media SA, 2025) Kayiran, Serpil Demirci; Bolgen, Umay Merve Guven; Akgul, Ebru; Kadiroglu, Pinar; Cengiz, Nurten; Cevikelli, Tilbe; Onan, Deniz; Ozkan, Esra Eroglu; Bozdogan, Gizem; Boga, Mehmet; Ozogul, Yesim; Esatbeyoglu, Tuba; Ozogul, Fatih
    Background and aims Thymbra spicata L. has been widely recognized as a food additive due to its therapeutic benefits and low toxicity risk. This study focuses on the chemical constituents of T. spicata essential oil, antimicrobial, and antioxidant properties of essential oil (EO)-based nanoemulsions (NEs) and for the first time their effect on the preservation of curd cheese.Methods Nanoemulsions containing three different concentrations of EO (1%, 3%, and 5%) were tested for conductivity, droplet size, pH, polydispersity index (PDI), rheological properties, viscosity, and zeta potential. In addition, chemical composition was analyzed using gas chromatography-mass spectrometry. Moreover, the antimicrobial properties of the EOs and its nanoemulsion forms were evaluated in vitro against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Bacillus subtilis using the agar well diffusion assay. After in vitro studies, the nanoemulsion concentrations of 1%, 3%, and 5% and pure EO were incorporated into curd cheese. Curd cheese treatments were assessed in terms of total yeast and mold, mesophilic aerobic and lactic acid bacteria count, and quality analyses for 28 days.Results The results showed that the dispersions with a spherical shape and droplet sizes were smaller than 165 nm for all three concentrations (154.9, 165.0, and 151.3 nm, respectively). All formulations maintained their physical properties even after stability tests. Major components in the essential oil (EO) were identified as gamma-terpinene, thymol, carvacrol, and p-cymene. The nanoemulsion delayed the growth of mold and yeast for up to 28 days.Conclusions Consequently, these findings indicate that T. spicata EO and derived nanoemulsions could be used as vital sources for developing new and impactful antimicrobial agents for food and different industries.
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    Öğe
    Examining the potential of peppermint essential oil-infused pectin and kappa-carrageenan composite films for sustainable food packaging
    (Cell Press, 2024) Bhatia, Saurabh; Alhadhrami, Aysha Salim; Shah, Yasir Abbas; Esatbeyoglu, Tuba; Koca, Esra; Aydemir, Levent Yurdaer; Al-Harrasi, Ahmed
    Essential oils are key ingredients in the development of edible films and provide a diverse approach to improving food preservation, as well as sensory qualities. The pectin and kappacarrageenan composite films were obtained by adding peppermint essential oil in different quantities. The films after their fabrication were thoroughly evaluated for their attributes, which included mechanical, barrier, optical, chemical, thermal, and antioxidant properties. The visual assessment of the films demonstrated that PEO-loaded films showed a uniform, homogenous, and slightly yellowish appearance. There was an increase in the thickness (0.045 f 0.006 to 0.060 f 0.008 mm), elongation at break (12.73 f 0.74 to 25.05 f 1.33 %), and water vapor permeability (0.447 f 0.014 to 0.643 f 0.014 (g*mm)/(m2*h*kPa)) was observed with the addition of PEO. However, tensile strength (45.84 f 3.69 to 29.80 f 2.10 MPa) and moisture content (25.83 f 0.046 to 21.82 f 0.23 %) decreased with the incorporation of PEO. Furthermore, thermal and antioxidant properties were enhanced by the inclusion of PEO. The presented investigation can be employed to synthesize food packaging material with antioxidant properties with potential applications in food packaging.