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Esmeray Kuley - One of the best experts on this subject based on the ideXlab platform.
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Antimicrobial influence of nanoemulsified lemon Essential Oil and pure lemon Essential Oil on food-borne pathogens and fish spOilage bacteria.
International Journal of Food Microbiology, 2019Co-Authors: Hatice Yazgan, Yesim Ozogul, Esmeray KuleyAbstract:Abstract The antimicrobial activities of lemon Oil based nanoemulsion and two different concentrations of lemon Essential Oil (100% and 10%) on food-brne pathogens (Staphylococcus aureus, Klebsiella pneumoniae, Enterococcus faecalis and Salmonella Paratyphi A) and fish spOilage bacteria (Photobacterium damselae, Enterococcus faecalis, Vibrio vulnificus, Proteus mirabilis, Serratia liquefaciens, and Pseudomonas luteola) were compared in terms of disc diffusion, minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC). The constitutes of extracted lemon Essential Oil were identified by using GC–MS. Viscosity, the mean droplet size, thermodynamic stability and refractive index of nanoemulsions were determined. The main components detected in the lemon Essential Oil were d -limonene, p-cymene, β-pinene with percentages of 52.85%, 14.36%, and 13.69%, respectively. It was found that lemon nanoemulsion was more effective on food-borne pathogens except K. pneumoniae than 100% lemon Essential Oil. 10% lemon Essential Oil showed the highest inhibition effect on S. Paratyphi A. The conversion of the Essential Oil into nanoemulsion improved antimicrobial activity. According to value of MIC, both nanoemulsion and 100% Essential Oil inhibited bacterial growth of all of the pathogen bacteria tested whereas they were less effective on inhibition of fish spOilage bacteria. However, 10% Essential Oil was more effective on spOilage bacteria than pathogens. MBC showed that nanoemulsion and 100% lemon Essential Oil presented a noticeable bactericidal activity against S. paratyphi A whereas 10% lemon Essential Oil was found as ≥25 mg/mL against pathogens and spOilage bacteria. Therefore, the use of nanoemulsion based on lemon Essential Oil can have potential as a natural antimicrobial agent against food-borne pathogen and spOilage bacteria for fish processing industry.
Kuley E. - One of the best experts on this subject based on the ideXlab platform.
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Antimicrobial influence of nanoemulsified lemon Essential Oil and pure lemon Essential Oil on food-borne pathogens and fish spOilage bacteria
'Elsevier BV', 2019Co-Authors: Yazgan H., Ozogul Y., Kuley E.Abstract:PubMedID: 31319195The antimicrobial activities of lemon Oil based nanoemulsion and two different concentrations of lemon Essential Oil (100% and 10%) on food-brne pathogens (Staphylococcus aureus, Klebsiella pneumoniae, Enterococcus faecalis and Salmonella Paratyphi A) and fish spOilage bacteria (Photobacterium damselae, Enterococcus faecalis, Vibrio vulnificus, Proteus mirabilis, Serratia liquefaciens, and Pseudomonas luteola) were compared in terms of disc diffusion, minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC). The constitutes of extracted lemon Essential Oil were identified by using GC–MS. Viscosity, the mean droplet size, thermodynamic stability and refractive index of nanoemulsions were determined. The main components detected in the lemon Essential Oil were D-limonene, p-cymene, ß-pinene with percentages of 52.85%, 14.36%, and 13.69%, respectively. It was found that lemon nanoemulsion was more effective on food-borne pathogens except K. pneumoniae than 100% lemon Essential Oil. 10% lemon Essential Oil showed the highest inhibition effect on S. Paratyphi A. The conversion of the Essential Oil into nanoemulsion improved antimicrobial activity. According to value of MIC, both nanoemulsion and 100% Essential Oil inhibited bacterial growth of all of the pathogen bacteria tested whereas they were less effective on inhibition of fish spOilage bacteria. However, 10% Essential Oil was more effective on spOilage bacteria than pathogens. MBC showed that nanoemulsion and 100% lemon Essential Oil presented a noticeable bactericidal activity against S. paratyphi A whereas 10% lemon Essential Oil was found as ?25 mg/mL against pathogens and spOilage bacteria. Therefore, the use of nanoemulsion based on lemon Essential Oil can have potential as a natural antimicrobial agent against food-borne pathogen and spOilage bacteria for fish processing industry. © 2019 Elsevier B.V.Firat University Scientific Research Projects Management UnitThis work was supported by Department of Scientific Research Projects at Cukurova University
Hatice Yazgan - One of the best experts on this subject based on the ideXlab platform.
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Antimicrobial influence of nanoemulsified lemon Essential Oil and pure lemon Essential Oil on food-borne pathogens and fish spOilage bacteria.
International Journal of Food Microbiology, 2019Co-Authors: Hatice Yazgan, Yesim Ozogul, Esmeray KuleyAbstract:Abstract The antimicrobial activities of lemon Oil based nanoemulsion and two different concentrations of lemon Essential Oil (100% and 10%) on food-brne pathogens (Staphylococcus aureus, Klebsiella pneumoniae, Enterococcus faecalis and Salmonella Paratyphi A) and fish spOilage bacteria (Photobacterium damselae, Enterococcus faecalis, Vibrio vulnificus, Proteus mirabilis, Serratia liquefaciens, and Pseudomonas luteola) were compared in terms of disc diffusion, minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC). The constitutes of extracted lemon Essential Oil were identified by using GC–MS. Viscosity, the mean droplet size, thermodynamic stability and refractive index of nanoemulsions were determined. The main components detected in the lemon Essential Oil were d -limonene, p-cymene, β-pinene with percentages of 52.85%, 14.36%, and 13.69%, respectively. It was found that lemon nanoemulsion was more effective on food-borne pathogens except K. pneumoniae than 100% lemon Essential Oil. 10% lemon Essential Oil showed the highest inhibition effect on S. Paratyphi A. The conversion of the Essential Oil into nanoemulsion improved antimicrobial activity. According to value of MIC, both nanoemulsion and 100% Essential Oil inhibited bacterial growth of all of the pathogen bacteria tested whereas they were less effective on inhibition of fish spOilage bacteria. However, 10% Essential Oil was more effective on spOilage bacteria than pathogens. MBC showed that nanoemulsion and 100% lemon Essential Oil presented a noticeable bactericidal activity against S. paratyphi A whereas 10% lemon Essential Oil was found as ≥25 mg/mL against pathogens and spOilage bacteria. Therefore, the use of nanoemulsion based on lemon Essential Oil can have potential as a natural antimicrobial agent against food-borne pathogen and spOilage bacteria for fish processing industry.
Yazgan H. - One of the best experts on this subject based on the ideXlab platform.
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Antimicrobial influence of nanoemulsified lemon Essential Oil and pure lemon Essential Oil on food-borne pathogens and fish spOilage bacteria
'Elsevier BV', 2019Co-Authors: Yazgan H., Ozogul Y., Kuley E.Abstract:PubMedID: 31319195The antimicrobial activities of lemon Oil based nanoemulsion and two different concentrations of lemon Essential Oil (100% and 10%) on food-brne pathogens (Staphylococcus aureus, Klebsiella pneumoniae, Enterococcus faecalis and Salmonella Paratyphi A) and fish spOilage bacteria (Photobacterium damselae, Enterococcus faecalis, Vibrio vulnificus, Proteus mirabilis, Serratia liquefaciens, and Pseudomonas luteola) were compared in terms of disc diffusion, minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC). The constitutes of extracted lemon Essential Oil were identified by using GC–MS. Viscosity, the mean droplet size, thermodynamic stability and refractive index of nanoemulsions were determined. The main components detected in the lemon Essential Oil were D-limonene, p-cymene, ß-pinene with percentages of 52.85%, 14.36%, and 13.69%, respectively. It was found that lemon nanoemulsion was more effective on food-borne pathogens except K. pneumoniae than 100% lemon Essential Oil. 10% lemon Essential Oil showed the highest inhibition effect on S. Paratyphi A. The conversion of the Essential Oil into nanoemulsion improved antimicrobial activity. According to value of MIC, both nanoemulsion and 100% Essential Oil inhibited bacterial growth of all of the pathogen bacteria tested whereas they were less effective on inhibition of fish spOilage bacteria. However, 10% Essential Oil was more effective on spOilage bacteria than pathogens. MBC showed that nanoemulsion and 100% lemon Essential Oil presented a noticeable bactericidal activity against S. paratyphi A whereas 10% lemon Essential Oil was found as ?25 mg/mL against pathogens and spOilage bacteria. Therefore, the use of nanoemulsion based on lemon Essential Oil can have potential as a natural antimicrobial agent against food-borne pathogen and spOilage bacteria for fish processing industry. © 2019 Elsevier B.V.Firat University Scientific Research Projects Management UnitThis work was supported by Department of Scientific Research Projects at Cukurova University
Lee Mi Joung - One of the best experts on this subject based on the ideXlab platform.
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extraction method of Essential Oil from torreya nucifera and method of manufacturing chocolate spread containing the Essential Oil from torreya nucifera
2009Co-Authors: Kim Woo Sil, Lee Mi JoungAbstract:A method for extracting Torreya nucifera Essential Oil and chocolate spread containing Torreya nucifera Essential Oil are provided to secure soft texture and mouth feel as well as flexible and viscous properties. A method for extracting Torreya nucifera Essential Oil comprises the following steps of: compressing Torreya nucifera to obtain Torreya nucifera Oil(S11); adding a mixture of fresh cream, a syrup and glucose to prepare a first mixture(S12); adding chocolate and hazelnut praline(S13) to prepare a second mixture; mixing the first and second mixtures(S14) to prepare an emulsion; and adding Torreya nucifera Essential Oil to the emulsion to prepare the chocolate spread. The content of Torreya nucifera Essential Oil is 4-5.5wt% on the gross weight basis of chocolate spread. The chocolate represents dark couverture chocolate with 64wt% of cacao content. The content of the chocolate is 14-15.5wt% on gross weight basis of the chocolate spread.
