Review
Environmental Sciences
Celso Afonso Ferraz, M. Ramiro Pastorinho, Ana Palmeira-de-Oliveira, Ana C. Sousa
Summary: Plant-based products such as essential oils and extracts have been widely used and produced in large quantities, potentially reaching the environment. Recent research has focused on the toxic effects of these products on non-target organisms, particularly in aquatic environments. While some products showed no toxicity or only at high concentrations, others were found to be toxic at very low levels, emphasizing the need for further standardized research in this area.
ENVIRONMENTAL POLLUTION
(2022)
Review
Biochemistry & Molecular Biology
Sergio Antunes Filho, Mayara Santana dos Santos, Otavio Augusto L. dos Santos, Bianca Pizzorno Backx, Maria-Loredana Soran, Ocsana Opris, Ildiko Lung, Adina Stegarescu, Mohamed Bououdina
Summary: Plant extracts and essential oils possess a variety of molecules that have potential applications in medicine, the food industry, and cosmetics. Furthermore, these plant derivatives show promising activity in antitumor, antifungal, anti-inflammatory, and bactericidal effects. Different methodologies are needed to optimize the extraction, purification, and characterization of these biomolecules. Moreover, these plant products can be used in the synthesis of nanomaterials to reduce the harmful effects of conventional synthesis routes and combine the properties of nanomaterials with those present in extracts and essential oils.
Review
Biochemistry & Molecular Biology
Parisa Bolouri, Robab Salami, Shaghayegh Kouhi, Masoumeh Kordi, Behnam Asgari Lajayer, Javad Hadian, Tess Astatkie
Summary: Essential oils and plant extracts are valuable sources of chemical compounds with applications in medicine, food, cosmetics, and agriculture. Extracting essential oils is an important step in their preparation, and modern methods are efficient in developing these compounds. The compounds extracted from plants have natural antimicrobial activity and are used in cosmetics and hygiene products. Additionally, they can be used as ingredients in plant antipathogens, biopesticides, and bioherbicides in the agricultural industry.
Review
Plant Sciences
Nur Aisyah Mohd Israfi, Muhamad Israq Amir Mohd Ali, Sivakumar Manickam, Xun Sun, Bey Hing Goh, Siah Ying Tang, Norsharina Ismail, Ahmad Faizal Abdull Razis, Soo Ee Ch'ng, Kim Wei Chan
Summary: The tropical fruit industry in Malaysia plays an important role in the local economy, but the high sugar and water content of these fruits make them susceptible to diseases. The use of chemical pesticides for disease management is controversial, leading to a growing interest in natural alternatives such as essential oils and plant extracts. Studies suggest that these natural products have the potential to effectively prevent and control fungal and bacterial infections in tropical fruits, and can be used as safe and environmentally friendly biopesticides.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Lianhua Zhang, Xiangshu Piao
Summary: Essential oils have strong anti-bacterial and antioxidant properties, but their efficiency and bioactivity are limited in the meat industry due to various factors. Nanoencapsulation is a promising technology to enhance the stability, controlled release, and minimize the negative effects of essential oils.
Article
Food Science & Technology
Manasweeta Angane, Simon Swift, Kang Huang, Janesha Perera, Xiao Chen, Christine A. Butts, Siew Young Quek
Summary: Essential oils and plant extracts have inhibitory activity against pathogenic bacteria. This study found that certain combinations of oils and extracts exhibit synergistic effects and have higher antimicrobial activity against multiple pathogens. Using these synergistic combinations could potentially reduce the required dosage and broaden their application as natural preservatives in food products.
FOOD SCIENCE & NUTRITION
(2023)
Editorial Material
Plant Sciences
Hazem S. Elshafie
Summary: This article summarizes the chemical composition and biological-pharmaceutical activities of plant essential oils (PEOs), and discusses their possible modes of action and influencing factors. It provides valuable insights into the application of PEOs.
Article
Chemistry, Multidisciplinary
Beatriz Diaz-Reinoso, Sandra Rivas, Jorge Rivas, Herminia Dominguez
Summary: Subcritical water extraction is a green technology that can sustainably obtain natural valuable products from fresh raw materials. It has great potential for the aqueous extraction of lipophilic fractions from plant biomass and is widely applicable in various industries.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2023)
Article
Biochemistry & Molecular Biology
Marina Minh Nguyen, Salwa Karboune
Summary: In this study, the combination of polyphenols and plant extracts with essential oils was investigated for their antioxidant effects. It was found that rosmarinic acid and quercetin showed the most favorable enhancement on the essential oils, while p-coumaric acid and rutin hydrate showed the least favorable effects. The enrichment of essential oils with crude extracts exhibited synergistic and additive effects in the DPPH assay, and additive effects in the ORAC assay. Predictive models were developed to explain the observed antioxidant activities of the enriched essential oils.
Article
Food Science & Technology
Jaqueline Milagres de Almeida, Bruna Lourenco Crippa, Victoria Vilaca Martins Alencar de Souza, Vanessa Pereira Perez Alonso, Edison da Motta Santos Junior, Carolina Siqueira Franco Picone, Ana Silvia Prata, Nathalia Cristina Cirone Silva
Summary: The antimicrobial properties of essential oils from spice and medicinal plants have shown potential as alternative preservatives in food, inhibiting the growth of bacteria that cause Foodborne Diseases. Cinnamon essential oil performed the best in inhibiting the growth of all tested bacteria, while a combination of oregano and thyme showed synergistic effects. Encapsulation of essential oils in microcapsules enhanced their inhibitory power.
Review
Food Science & Technology
Jiali Ji, Shiv Shankar, Fiona Royon, Stephane Salmieri, Monique Lacroix
Summary: Meat and meat products are prone to microbial and pathogen growth, leading to economic loss and health hazards. Natural preservatives such as essential oils (EOs), especially thyme, cinnamon, rosemary, and garlic, have shown strong antimicrobial activity. Encapsulation of EOs in wall materials improves their stability and antimicrobial ability in meat products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biochemistry & Molecular Biology
Sergio A. Ojeda-Piedra, Maria L. Zambrano-Zaragoza, Ricardo M. Gonzalez-Reza, Claudia Garcia-Betanzos, Samantha A. Real-Sandoval, David Quintanar-Guerrero
Summary: This article investigates the application of nano-encapsulated essential oils in meat preservation and analyzes their effectiveness. The disadvantages of using essential oils, including their intense flavor, degradation under certain environmental conditions, and low solubility in water, can be addressed through nano-encapsulation.
Review
Plant Sciences
F. J. Alvarez-Martinez, E. Barrajon-Catalan, M. Herranz-Lopez, V Micol
Summary: Plant-derived antimicrobial compounds have shown promising potential in combating bacterial resistance, with polyphenols and terpenes being the most active compounds and plasma membrane disruption as the common mechanism of action. Combinations with beta-lactam antibiotics have been the focus of research in recent years.
Review
Chemistry, Medicinal
K. M. Uma Kumari, Narayan Prasad Yadav, Suaib Luqman
Summary: This review focuses on the occurrence and etiology of dandruff, as well as the potential application of plant essential oils/extracts and novel treatment strategies. Current findings suggest that topical antifungals are the first line of treatment, but they have specific side effects. Alternative therapies, such as tea tree oil, thyme, and Aloe vera, have shown anti-dandruff activity by disrupting microbial growth.
CURRENT TOPICS IN MEDICINAL CHEMISTRY
(2022)
Article
Food Science & Technology
Stamatia Christaki, Thomas Moschakis, Anastasia Kyriakoudi, Costas G. Biliaderis, Ioannis Mourtzinos
Summary: Encapsulation enhances the performance of essential oils and extracts as preservatives and antioxidants in cheese products. Various delivery systems, such as edible films/coatings, nanofibers, and microcapsules, help protect bioactive compounds, prolong antimicrobial and antioxidant activities, and maintain the desired organoleptic characteristics and quality attributes of cheese products, ultimately extending shelf-life.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Reza Rezanejad, Seyed Mahdi Ojagh, Marzieh Heidarieh, Mojtaba Raeisi, Alireza Alishahi, Gholamreza Rafiee
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2019)
Article
Chemistry, Inorganic & Nuclear
Reza Rezanejad, Marzieh Heidarieh, Seyed Mandi Ojagh, Masoud Rezaei, Mojtaba Raeisi, Alireza Alishahi
Article
Food Science & Technology
Sara Raeisi, Seyed Mandi Ojagh, Parastoo Pourashouri, Fabien Salaun, Siew Young Quek
Summary: This study investigated the fortification of chicken nuggets with encapsulated fish oil and garlic essential oil as a delivery system for omega-3 fatty acids, showing that this addition significantly delayed lipid oxidation and microbiological spoilage during refrigerated storage while improving sensory quality and overall acceptability of the samples. The use of 8% encapsulated FO-GEO provided the best antioxidative and antimicrobial properties, while 4% encapsulated FO-GEO exhibited the best sensory scores during the 20-day storage period.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Biochemistry & Molecular Biology
Maryam Atef, Seyed Mahdi Ojagh, Ali Mohammad Latifi, Mina Esmaeili, Chibuike C. Udenigwe
JOURNAL OF FOOD BIOCHEMISTRY
(2020)
Article
Nutrition & Dietetics
Maryam Atef, Yasmina Ait Chait, Seyed Mahdi Ojagh, Ali Mohammad Latifi, Mina Esmaeili, Riadh Hammami, Chibuike C. Udenigwe
Summary: Peptide fractions from fish skin collagen showed antibacterial activity against Escherichia coli and Salmonella strains, with papain hydrolysate demonstrating the best activity against E. coli. After acetone fractionation, the peptide fractions from Neutrase and papain hydrolysates exhibited enhanced dose-dependent inhibition of the growth of four Salmonella strains.
Article
Food Science & Technology
Mahin Rigi, Seyed Mahdi Ojagh, Alireza Alishahi, Shirin Hasani
Summary: This study aimed to prepare a nanoliposomal system incorporating bioactive compounds extracted from Spirulina platensis, coated with chitosan, for the delivery of natural antioxidant and antimicrobial compounds in food. The results showed that encapsulation significantly enhanced the antioxidant and antibacterial activities compared to the free extract.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2022)
Article
Chemistry, Applied
Maryam Hasani, Seyed Mahdi Ojagh, Mohammad Amir Hasani, Shirin Hasani
Summary: The encapsulation technique can protect lemon essential oil from degradation and evaporation. Nanocapsules containing lemon essential oils were prepared and characterized by particle size and encapsulation efficiency. The nanocapsules stored at 4 degrees C showed better stability. The encapsulated lemon essential oils exhibited significant antioxidant and antibacterial activities, suggesting their potential as a natural alternative in food applications.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Mohsen Kazemi, Kambiz Jahanbin, Seyed Mahdi Ojagh, Mehdi Abdollahi
Summary: A new generation of antimicrobial film was developed by incorporating ulvan extracted from Ulva intestinalis into gelatin from common carp scale and reducing its water sensitivity with the addition of beeswax. The optimal composition of gelatin, ulvan, and beeswax was investigated to achieve composite films with minimum water solubility, water vapor permeability, and maximum tensile strength, elongation at break point, and antibacterial effect. The addition of beeswax improved the water resistance and mechanical properties of the films without compromising their antibacterial properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Multidisciplinary
Seyed Mohammad Amin Ojagh, Majed Amini, Sierra Cranmer-Smith, Farzaneh Vahabzadeh, Mohammad Arjmand, Kam C. Tam, Orlando J. Rojas, Milad Kamkar, Theo G. M. van de Ven
Summary: This study addresses two challenges in additive manufacturing of cellulosic hydrogels and cryogels: inadequate rheological properties of ENCC suspensions for 3D printing of hydrogels and poor mechanical properties of 3D printed CNC cryogels. These limitations are effectively overcome by hybridization of CNC/ENCC at an optimized weight ratio. Controlling the CNC/ENCC ratio allows for high tunability of rheological properties, enabling high-fidelity printing of 3D hydrogels, and mechanical performance of cryogels can be tailored by manipulating the CNC/ENCC ratio. Compared to neat CNC cryogels, CNC/ENCC (1:1) cryogels have 78% higher compressive strength. This research opens new opportunities for sustainable, biocompatible, and lightweight cellulosic structured scaffolds with a wide range of applications.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2023)
Article
Food Science & Technology
Mohsen Pouralkhas, Moazemeh Kordjazi, Seyed Mahdi Ojagh, Omid Asadi Farsani
Summary: Biodegradable films were created using fish gelatin and fucoidan extracted from Sargassum tenerrimum. The addition of fucoidan resulted in changes in the physical characteristics and tensile strength of the films. FTIR and SEM analysis confirmed the interaction of fucoidan with gelatin in the composite film. Incorporating 10% fucoidan showed high DPPH radical scavenging activity. Therefore, these fucoidan-gelatin films have potential applications in the food packaging industry.
FOOD SCIENCE & NUTRITION
(2023)
Article
Fisheries
N. Damavandi Kamali, S. Rajabifar, A. R. Alishahi, M. Heidarieh, S. M. Ojagh, S. H. Mirsadeghi
Summary: The aim of this study was to evaluate the labeling efficiency of rosemary extract nanoparticles (RE-NPs) using 67Ga radioisotope and investigate their biodistribution in healthy rainbow trout tissues. The results showed that IP injection of 67Ga-RE-NPs can be a good imaging method to visualize and understand the whole-body distribution and pharmacokinetics, especially in the kidney and spleen tissues of healthy rainbow trout.
IRANIAN JOURNAL OF FISHERIES SCIENCES
(2022)
Article
Food Science & Technology
Esmail Abdollahzadeh, Hedayat Hosseini, Seyed Mahdi Ojagh, Hamid Salari Joo, Mohammad Reza Koushki, Lila Ansari Moghaddam
Summary: This study evaluated the kinetic behaviors of Listeria monocytogenes and Listeria innocua strains from various sources under different pH and salinity conditions. Results showed that variability of maximum specific growth rates increased in unfavorable growth environments, with models demonstrating relationships between growth rate and environmental conditions established.
APPLIED FOOD BIOTECHNOLOGY
(2021)
Article
Engineering, Environmental
Seyed Mohammad Amin Ojagh, Narges Fallah, Bahram Nasernejad
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2020)
Article
Nutrition & Dietetics
Shirin Hasani, Seyed Mahdi Ojagh, Maryam Hasani, Mohammad Ghorbani
PROGRESS IN NUTRITION
(2019)
Article
Pharmacology & Pharmacy
Reza Rezanejad, Seyed Mandi Ojagh, Marzieh Heidarieh, Mojtaba Raeisi, Gholamreza Rafiee, Alireza Alishahi
TURKISH JOURNAL OF PHARMACEUTICAL SCIENCES
(2019)
