Article
Agricultural Engineering
Majid Vakil Asadollahei, Maryam Yousefifard, Javad Tabatabaeian, Marzieh Sabagh Nekonam, Sayyed Mohammad Ehsan Mahdavi
Summary: This study analyzed the effects of biotic and abiotic elicitors on Zataria multiflora Boiss. and measured the biochemical attributes. The results showed that the use of elicitors significantly increased the production of bioactive compounds in Zataria multiflora Boiss. plants. Therefore, choosing appropriate elicitors and treatment conditions is crucial for enhancing the production of bioactive compounds in plant species.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Manizheh Sarikhani, Mahla Deylam, Effat Alizadeh, Marzie Hejazy, Saeideh Alizadeh-Salteh, Hassan Moeini, Masoumeh Firouzamandi
Summary: The study found that extracts from peppermint and Shirazi thyme can promote anti-aging effects in rat mesenchymal stem cells, including anti-apoptosis and increased expression of the anti-aging related gene Nanog.
Article
Agricultural Engineering
Ali Karimi, Torsten Meiners
Summary: This study investigated the inhibition potential of different essential oils from Zataria multiflora leaves and the correlation between leaf elements concentration and EO compounds. Environmental stresses like heat, drought, and UV-A radiation were found to influence the relative content of specific volatile compounds in the plants, affecting their chemotype development. Understanding these effects is crucial for utilizing aromatic plants as natural sustainable fungicides or insecticides in agriculture and food industries.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Food Science & Technology
Zohreh Bahrami, Ahmad Pedram-Nia, Mohammadreza Saeidi-Asl, Mohammad Armin, Mojtaba Heydari-Majd
Summary: This study successfully produced electrospun gliadin nanofibers containing Zataria multiflora Boiss essential oil (ZMEO) and found that the properties and structure of the nanofibers can be adjusted by increasing the level of ZMEO. The study also discovered the strong antimicrobial activity of the nanofibers against Gram-negative bacteria.
FOOD SCIENCE & NUTRITION
(2023)
Article
Biotechnology & Applied Microbiology
Sima Sadat Seyedjavadi, Mehdi Razzaghi-Abyaneh, Mohammad Javad Nasiri, Ali Hashemi, Hossein Goudarzi, Mehrdad Haghighi, Masoud Dadashi, Mehdi Goudarzi, Hadi Zare-Zardini, Behzad Pourhossein
Summary: A novel antimicrobial peptide called dendrocin-ZM1 was isolated from Zataria multiflora Boiss, showing broad-spectrum antibacterial activity against various strains with low hemolysis and cytotoxicity. Dendrocin-ZM1 exhibited good heat stability and activity in a wide pH range.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2022)
Article
Engineering, Chemical
Nedasadat Saadati Ardestani, Adrian Rojas, Nadia Esfandiari, Maria Jose Galotto, Arman Babhadiashar, Seyed Ali Sajadian
Summary: This research investigates the extraction and impregnation of bioactive compounds from Zataria multiflora Boiss into polylactic acid films using supercritical carbon dioxide. The study found that temperature, pressure, and time influenced the extraction yield. The extracts exhibited antioxidant and antibacterial properties.
Article
Food Science & Technology
Asiye Ahmadi-Dastgerdi, Neda Fallah, Maryam Zokaei, Majid Gholami-Ahangaran
Summary: This research confirms the antioxidant properties of thyme essential oil for improving the oxidative stability of mayonnaise. The essential oil showed strong antioxidant activity and significantly reduced oxidation in the mayonnaise. Therefore, it can be used as a natural antioxidant and flavoring compound in food industry, particularly for lipid-containing foods like mayonnaise.
JOURNAL OF FOOD QUALITY
(2022)
Article
Biochemistry & Molecular Biology
Mansoureh Mohammadi, Hedayat Hosseini, Farzaneh Shahraz, Seyede Marzieh Hosseini, Adel Mirza Alizadeh, Mansoureh Taghizadeh, Abdorreza Mohammadi, Saeedeh Shojaee-Aliabadi
Summary: The effect of a sage seed gum (SSG) based edible film incorporating 3% Zataria multiflora Boiss essential oil (ZEO) on the storage quality and shelf life of tiger-tooth croaker (Otolithes ruber) fillets was investigated. The SSG-ZEO film significantly reduced microbial growth and lipid oxidation compared to the control film and Cellophane. The antimicrobial activity of ZEO was highest against E. aerogenes and lowest against P. mirabilis. E. aerogenes was identified as an indicator of biogenic amine production in refrigerated O. ruber fish.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Kobra Keykhosravy, Saeid Khanzadi, Mohammad Hashemi, Mohammad Azizzadeh
Summary: This study evaluated the lipid and protein oxidation responses of cold stored turkey meat using chitosan-contained nanoemulsions supplemented with the essential oils of two aromatic plants. The results suggest that coating turkey meat fillets with Zataria multiflora and Bunium persicum essential oils can effectively delay chemical deterioration in the food industry, especially in the poultry industry. The use of edible coatings formed from bioactive compounds is recommended to enhance the chemistry and sensory quality of turkey breast fillets.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Ali Karimi, Torsten Meiners, Christoph Boettcher
Summary: The study identified potential antifungal metabolites in the leaf extracts of 14 Iranian Zataria multiflora Boiss. populations, which could serve as promising candidates for the development of new natural fungicides for the protection of agro-food crops. The metabolites were annotated and correlated with their antifungal activity, leading to the discovery of O-methylated flavonoids, thymohydroquinone glycoconjugates, and phenolic diterpenoids as putative antifungal compounds. Further fractionation revealed mono-, di- and tri-O-methylated flavones, as well as unidentified phenolic diterpenoids, in the most active subfractions.
Article
Food Science & Technology
Maryam Hashemi, Abdolmajid Mirzaalian Dastjerdi, Seyed Hossein Mirdehghan, Ahmad Shakerardekani, John B. Golding
Summary: Edible coatings of gum Arabic combined with Shirazi thyme effectively reduced color change and polyphenol oxidase activity in fresh pistachios. Coating with 8% gum Arabic and 0.5% thyme resulted in higher free fatty acid and peroxide values in the fruits. In terms of fatty acids, both 0.3% thyme and 6% gum Arabic solutions had the most significant impact on the kernel.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Chemistry, Multidisciplinary
Maryam Barghi, Mahboobeh Ashrafi, Mahmoud Aminlari, Fateme Namazi, Saeed Nazifi
Summary: The study demonstrated that ZM essential oil has a protective effect in CCl4-induced liver fibrosis, improving oxidative stress and abnormal lipid profiles.
DRUG AND CHEMICAL TOXICOLOGY
(2021)
Article
Food Science & Technology
Mansoureh Mohammadi, Reza Yekta, Hedayat Hosseini, Farzaneh Shahraz, Seyede Marzieh Hosseini, Saeedeh Shojaee-Aliabadi, Abdorreza Mohammadi
Summary: By incorporating Zataria multiflora Boiss essential oil (ZEO) into sage seed gum (SSG) films, an active packaging with antioxidant and antimicrobial properties was developed. Increasing ZEO concentration reduced tensile strength and elastic modulus of the films, while elongation at break remained stable. ZEO-containing films exhibited dose-dependent antioxidant activity and antimicrobial effects against biogenic amine-producing bacteria. The addition of ZEO also affected the color difference, opacity, and structure homogeneity of the films. FTIR analysis revealed the formation of ester bonds between ZEO components and SSG polymer chains. The usage of SSG films incorporating 2% and 3% ZEO for food packaging applications is recommended.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Agricultural Engineering
Atefeh Bahmanzadegan, Hossein Tavallali, Vahid Tavallali, Mohammad Ali Karimi
Summary: The purpose of this study was to investigate the effects of green synthesized zinc nanostructure on Zataria multiflora Boiss., and the results showed that it increased the essential oil production and oxygenated monoterpenes content of the plants. It also had significant effects on other phytochemical attributes. Overall, the green synthesized zinc nanostructure had a substantial impact on all biochemical parameters of Zataria multiflora Boiss.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Setayesh Hosseini, Esmail Abdollahzadeh, Vahid Ranaei, Maryam Mahmoudzadeh, Zahra Pilevar
Summary: The study found more frequent small outbreaks of listeriosis than previously reported, and measured the growth ability of Listeria monocytogenes under salt stress and acid environments. Sensory evaluation of fish meat treated with essential oil showed that fish meat treated with less than 0.5% of essential oil was found to be sensory acceptable.
FOOD SCIENCE & NUTRITION
(2021)
