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Hossein Tajik - One of the best experts on this subject based on the ideXlab platform.
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effect of Zataria multiflora boiss essential oil and grape seed extract on the shelf life of raw buffalo patty and fate of inoculated listeria monocytogenes
Social Science Research Network, 2019Co-Authors: Hossein Tajik, Majid Aminzare, Torkan Mounesi Raad, Mohammad Hashemi, Hassan Hassanzad Azar, Mojtaba Raeisi, Hossein NaghiliAbstract:The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C. First, chemical composition and minimum inhibitory concentration of oil against Listeria monocytogenes were identified. Then, ZEO and GSE were added in raw buffalo patties and analyzed for spoilage microorganism count, lipid oxidation, pH, sensory attributes and inoculated L. monocytogenes survival at 8C for 9 days. Results revealed that samples containing 0.1% ZEO + 0.2% GSE showed significant decrease in the growth of all tested microbial groups as well as the most decrease in the level of lipid oxidation at the end of storage period. Control and samples with 0.1% ZEO were the most preferred samples by sensory panelist, indicating that ZEO and GSE can be practically applied in food systems especially in meat in order to extend the shelf life. Buffalo meat is highly prone to microbial and chemical spoilage as they are rich in essential nutrients and putrefying in nature. The adverse effects of various chemical preservatives caused to attract the consumer’s attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of meat, new processing technologies and new ingredient systems that are associated with natural and organic foods are applied. These results demonstrate the potential combined use of grape seed extract and Zataria multiflora Boiss essential oil to the meat industry in the development of novel healthy meat products with improved shelf life and superior product quality.
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antioxidant and antimicrobial effects of zein edible film impregnated with Zataria multiflora boiss essential oil and monolaurin
Lwt - Food Science and Technology, 2016Co-Authors: Mehran Moradi, Hossein Tajik, Seyed Mehdi Razavi Rohani, Alireza MahmoudianAbstract:Abstract Zein films assimilated with 1% monolaurin (ML) and 2 or 3% Zataria multiflora Boiss. essential oil (ZEO) were developed and their antimicrobial effects against Listeria monocytogenes and E. coli O157: H7 in vitro and in minced beef meat were determined. Zein films were developed using casting method. Films containing 1% ML + 3% ZEO had the highest swelling index (52.3%). Only ZEO containing films had a remarkable phenolic (13.53 mg gallic acid/g film) and plain zein films had no phenolic contents. Similar improvement were obtained for antioxidant activity of films containing ZEO. Antimicrobial activity was significantly increased by adding ZEO and ML which influenced by the concentrations of agents as well as type of bacteria, which L. monocytogenes was more susceptible than E. coli . In minced meat, the growth of L. monocytogenes was significantly inhibited by ML and/or ZEO containing films during 3 days of storage at 4 °C, whereas the growth of E. coli was only inhibited by films containing ZEO. The results showed the antimicrobial and antioxidant activity of zein film by addition of ZEO and ML. In the case of combination, ZEO and ML had no additive or synergistic antimicrobial effects.
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influence of coating based on pomegranate juice chitosan Zataria multiflora oil on chemical stability of chicken meat during frozen storage
Journal of Food Processing and Preservation, 2016Co-Authors: Behnaz Bazarganigilani, Javad Aliakbarlu, Hossein TajikAbstract:The influence of dipping in pomegranate juice (PJ) and chitosan (CH) coating incorporated with Zataria multiflora essential oil (ZEO) on chemical and sensory quality of chicken breast meat was evaluated during frozen storage. The samples were stored at −18C for 6 months and analyzed at 2-month intervals. Mesophilic total plate counts, peroxide value, thiobarbituric acid value and carbonyl content were significantly lower in all of treatments than control until 60 days of storage. Sensory evaluation revealed that PJ had a pleasant effect on sensory characteristics (taste, odor, color, texture and overall acceptability). Chitosan coating may reduce phenolics degradation of PJ. PJ and other treatments containing PJ are able to retard chemical changes and produce desirable sensory attributes in chicken breast meat. The results showed that chitosan coating containing ZEO 2% had the highest antioxidant and antibacterial activities on chicken meat during storage. Practical Applications Freezing is one of the traditional methods for meat preservation. Meat undergoes chemical reactions, sensory changes and microbial growth during long-term frozen storage. Pomegranate juice (PJ) as a natural additive not only gives desirable sensory attributes (color, flavor and taste) to the chicken meat but also extends its shelf life. Chitosan coating enriched with Zataria multiflora essential oil improved these properties of PJ.
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Effect of Zataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated Listeria monocytogenes
Journal of Food Processing and Preservation, 2015Co-Authors: Hossein Tajik, Majid Aminzare, Torkan Mounesi Raad, Mohammad Hashemi, Hassan Hassanzad Azar, Mojtaba Raeisi, Hossein NaghiliAbstract:The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C. First, chemical composition and minimum inhibitory concentration of oil against Listeria monocytogenes were identified. Then, ZEO and GSE were added in raw buffalo patties and analyzed for spoilage microorganism count, lipid oxidation, pH, sensory attributes and inoculated L.monocytogenes survival at 8C for 9 days. Results revealed that samples containing 0.1 ZEO+0.2 GSE showed significant decrease in the growth of all tested microbial groups as well as the most decrease in the level of lipid oxidation at the end of storage period. Control and samples with 0.1 ZEO were the most preferred samples by sensory panelist, indicating that ZEO and GSE can be practically applied in food systems especially in meat in order to extend the shelf life. Practical Applications: Buffalo meat is highly prone to microbial and chemical spoilage as they are rich in essential nutrients and putrefying in nature. The adverse effects of various chemical preservatives caused to attract the consumer's attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of meat, new processing technologies and new ingredient systems that are associated with natural and organic foods are applied. These results demonstrate the potential combined use of grape seed extract and Zataria multiflora Boiss essential oil to the meat industry in the development of novel healthy meat products with improved shelf life and superior product quality. © 2015 Wiley Periodicals, Inc.
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characterization of antioxidant chitosan film incorporated with Zataria multiflora boiss essential oil and grape seed extract
Lwt - Food Science and Technology, 2012Co-Authors: Mehran Moradi, Hossein Tajik, Seyed Mehdi Razavi Rohani, A Oromiehie, Hassan Malekinejad, Javad Aliakbarlu, Mojtaba HadianAbstract:Antioxidant chitosan based edible films were developed incorporated with Zataria multiflora Boiss essential oil (ZEO) (5 and 10 g/L) and grape seed extract (GSE) (10 g/L) alone and in combination. The physico-mechanical, wettability, swelling index, color, total phenol and antioxidant characteristics of the films were investigated. Films without any agents were used as control sample. All films, with the exception of 10 g/L GSE + 10 g/L ZEO film, exhibited lower strength and elongation values, and only the addition of 10 g/L ZEO to GSE film improved the water vapor transmission rate of chitosan films. Only GSE containing films had higher swelling index. The incorporation of GSE and ZEO into chitosan film increased the wettability of the surface, total phenol and antioxidant activity. Neat chitosan and ZEO incorporated films had a light yellowish color, whereas GSE + ZEO films were gray.
Hossein Naghili - One of the best experts on this subject based on the ideXlab platform.
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effect of Zataria multiflora boiss essential oil and grape seed extract on the shelf life of raw buffalo patty and fate of inoculated listeria monocytogenes
Social Science Research Network, 2019Co-Authors: Hossein Tajik, Majid Aminzare, Torkan Mounesi Raad, Mohammad Hashemi, Hassan Hassanzad Azar, Mojtaba Raeisi, Hossein NaghiliAbstract:The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C. First, chemical composition and minimum inhibitory concentration of oil against Listeria monocytogenes were identified. Then, ZEO and GSE were added in raw buffalo patties and analyzed for spoilage microorganism count, lipid oxidation, pH, sensory attributes and inoculated L. monocytogenes survival at 8C for 9 days. Results revealed that samples containing 0.1% ZEO + 0.2% GSE showed significant decrease in the growth of all tested microbial groups as well as the most decrease in the level of lipid oxidation at the end of storage period. Control and samples with 0.1% ZEO were the most preferred samples by sensory panelist, indicating that ZEO and GSE can be practically applied in food systems especially in meat in order to extend the shelf life. Buffalo meat is highly prone to microbial and chemical spoilage as they are rich in essential nutrients and putrefying in nature. The adverse effects of various chemical preservatives caused to attract the consumer’s attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of meat, new processing technologies and new ingredient systems that are associated with natural and organic foods are applied. These results demonstrate the potential combined use of grape seed extract and Zataria multiflora Boiss essential oil to the meat industry in the development of novel healthy meat products with improved shelf life and superior product quality.
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Effect of Zataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated Listeria monocytogenes
Journal of Food Processing and Preservation, 2015Co-Authors: Hossein Tajik, Majid Aminzare, Torkan Mounesi Raad, Mohammad Hashemi, Hassan Hassanzad Azar, Mojtaba Raeisi, Hossein NaghiliAbstract:The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C. First, chemical composition and minimum inhibitory concentration of oil against Listeria monocytogenes were identified. Then, ZEO and GSE were added in raw buffalo patties and analyzed for spoilage microorganism count, lipid oxidation, pH, sensory attributes and inoculated L.monocytogenes survival at 8C for 9 days. Results revealed that samples containing 0.1 ZEO+0.2 GSE showed significant decrease in the growth of all tested microbial groups as well as the most decrease in the level of lipid oxidation at the end of storage period. Control and samples with 0.1 ZEO were the most preferred samples by sensory panelist, indicating that ZEO and GSE can be practically applied in food systems especially in meat in order to extend the shelf life. Practical Applications: Buffalo meat is highly prone to microbial and chemical spoilage as they are rich in essential nutrients and putrefying in nature. The adverse effects of various chemical preservatives caused to attract the consumer's attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of meat, new processing technologies and new ingredient systems that are associated with natural and organic foods are applied. These results demonstrate the potential combined use of grape seed extract and Zataria multiflora Boiss essential oil to the meat industry in the development of novel healthy meat products with improved shelf life and superior product quality. © 2015 Wiley Periodicals, Inc.
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The Combined Effect of Lysozyme and Zataria multiflora Essential Oil on Vibrio Parahaemolyticus
Institue of Medicinal Plants ACECR, 2014Co-Authors: Afshin Akhondzadeh Basti, Ali Khanjari, Majid Aminzare, Mojtaba Raeisi, Hossein Naghili, Sm Razavi Rohani, N Noori, Jebelli A Javan, Taheri A Mirghaed, F MohammadkhanAbstract:Background: Various studies have been conducted to show the effects of essences and enzymes on foodborne pathogens in culture media. Objective: The aim of this study was to determine the effect of Zataria multiflora Boiss. essential oil and lysozyme alone and in combination on preventing growth of Vibrio parahaemolyticus in culture media. Methods: In this study, the MIC of Zataria multiflora Boiss. essential oil and lysozyme, together and alone, on Vibrio parahaemolyticus, was determined by using macro and microdilution methods. Results: The MIC of Zataria multiflora essential oil determined 0.01% and 0.02% by using macro and microdilution methods, respectively and lysozyme at 1000 mg/mL concentration could not inhibit the growth of V. parahaemolyticus. Conclusion: According to the results of current study, Zataria multiflora essential oil showed better results in comparison with lysozyme, moreover Applying lysozyme and essential oil together did not decrease MIC, but extended the latent phase of V. parahaemolyticus, which considered an important factor in microbiology
Mohammad Hashemi - One of the best experts on this subject based on the ideXlab platform.
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effect of Zataria multiflora boiss essential oil and grape seed extract on the shelf life of raw buffalo patty and fate of inoculated listeria monocytogenes
Social Science Research Network, 2019Co-Authors: Hossein Tajik, Majid Aminzare, Torkan Mounesi Raad, Mohammad Hashemi, Hassan Hassanzad Azar, Mojtaba Raeisi, Hossein NaghiliAbstract:The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C. First, chemical composition and minimum inhibitory concentration of oil against Listeria monocytogenes were identified. Then, ZEO and GSE were added in raw buffalo patties and analyzed for spoilage microorganism count, lipid oxidation, pH, sensory attributes and inoculated L. monocytogenes survival at 8C for 9 days. Results revealed that samples containing 0.1% ZEO + 0.2% GSE showed significant decrease in the growth of all tested microbial groups as well as the most decrease in the level of lipid oxidation at the end of storage period. Control and samples with 0.1% ZEO were the most preferred samples by sensory panelist, indicating that ZEO and GSE can be practically applied in food systems especially in meat in order to extend the shelf life. Buffalo meat is highly prone to microbial and chemical spoilage as they are rich in essential nutrients and putrefying in nature. The adverse effects of various chemical preservatives caused to attract the consumer’s attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of meat, new processing technologies and new ingredient systems that are associated with natural and organic foods are applied. These results demonstrate the potential combined use of grape seed extract and Zataria multiflora Boiss essential oil to the meat industry in the development of novel healthy meat products with improved shelf life and superior product quality.
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Chemical Composition and Antibacterial and Antioxidant Properties of Essential Oils of Zataria multiflora, Artemisia deracunculus and Mentha piperita
Golestan University of Medical Sciences, 2019Co-Authors: Mojtaba Raeisi, Mohammad Hashemi, Fatemeh Ghorbani Bidkorpeh, Bektas Tepe, Zahra Moghaddam, Masoud Aman Mohammadi, Seyyed Mohammad Ali NooriAbstract:ABSTRACT Background and objectives: Utilization of essential oils instead of chemical preservatives has received significant attention in recent years. The present study aims to evaluate chemical composition and antibacterial and antioxidant properties of essential oils of Zataria multiflora, Artemisia deracunculus and Mentha piperita. Methods: Chemical profile of the essential oils was analyzed by gas chromatography/mass spectrometry. The microwell dilution and agar disk diffusion methods were used to evaluate the antibacterial properties of the essential oils. Total phenolic content, β-carotene-linoleic acid bleaching test and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays were carried out to determine the antioxidant properties. Results: Menthol (39.18%) and mentone (21.64%) were the main components of the essential oil of M. piperita, while estragol (34.75%) and limonene (15.72%) were the major components of the essential oil of A. dracunculus. The main components of the essential oil of Z. multiflora were carvacrol (36.81%) and thymol (33.04%). The essential oils of M. piperita and Z. multiflora showed greater antimicrobial effects. Moreover, Z. multiflora showed the greatest antioxidant activity among the essential oils. The total phenolic content of Z. multiflora was 228.14±0.45 mg gallic acid equivalent/g. Conclusion: Given their favorable antioxidant and antimicrobial properties, the essential oils of Z. multiflora, A. deracunculus and M. piperita can be used as natural food preservatives. Keywords: Zataria multiflora, Artemisia deracunculus, Mentha piperita, antibacterial effect, antioxidant effect
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control of listeria monocytogenes and escherichia coli o157 h7 inoculated on fish fillets using alginate coating containing lactoperoxidase system and Zataria multiflora boiss essential oil
Journal of Aquatic Food Product Technology, 2017Co-Authors: Fateme Sharifi, Mohammad Hashemi, Saeid Khanzadi, Mohammad AzizzadehAbstract:The present study was conducted to investigate the inhibitory effect of alginate coating incorporated with Zataria multiflora Boiss essential oil (ZEO) and lactoperoxidase system (LPOS), individual...
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Salmonella typhimurium and Listeria monocytogenes Growth Inhibition by Zataria multiflora Essential Oil in Ground Meat
Zanjan University of Medical Sciences, 2017Co-Authors: Asma Afshari, Majid Aminzare, Mohammad Hashemi, Mojtaba Raeisi, Ali Reza Sadeghi, Mahdi Khodadadi, Amir Mahmoud AhmadzadehAbstract:Background: Zataria multiflora boiss is a member of Lamiaceae family with antibacterial, antifungal, and antioxidant activity. The aim of this study was to evaluate chemical composition and antibacterial effect of Zataria multiflora essential oil against two foodborne pathogens in meat. Methods: The inhibitory effect of Zataria multiflora essential oil (Minimum inhibitory concentration and Minimum bactericidal concentration) was evaluated against Salmonella typhimurium and Listeria monocytogenes, inoculated in ground beef meat after 3, 5, 7 and 9 days of storage. Results: Result revealed 26 various compounds, representing 96.27% of total oil. Thymol was the most abundant compound among all constituents (29.2%). A significant reduction was observed in Salmonella typhimurium when adding 1 and 2% Zataria multiflora (p
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Antibacterial Activity of Zataria multiflora Boiss Essential Oil against Some Fish Spoilage Bacteria
Zanjan University of Medical Sciences, 2017Co-Authors: Mohammad Hashemi, Saber Barkhori-mehni, Saeed Khanzadi, Mohammad AzizzadehAbstract:Background: The aim of this study was to investigate antimicrobial effect of Zataria multiflora Boiss essential oil (EO) against six fish spoilage bacteria for evaluation of its potential utilization in the preservation of minimally processed fish products. Methods: Firstly, GC-MS analysis of the EO was performed to determine its chemical composition. Then, antibacterial effect of the EO in a range of 0.031 to 4 mg/ml was tested against different fish spoilage bacteria such as Aeromonas hydrophila, Pseudomonas aeruginosa, Pseudomonas fluorescens, Shewanella putrefaciens, Escherichia coli and Bacillus subtilis by broth microdilution method to determine minimum inhibitory (MIC) and minimum bactericidal (MBC) concentrations. Results: GC-MS results showed that phenolic components such as carvacrol (51.55%) and thymol (25.49%) were predominant constituents of the EO. Zataria multiflora Boiss EO exhibited strong antimicrobial activity against all tested bacteria. Shewanella Putrefaciens was the most sensitive bacteria with MBC value of 0. 5 mg/ml. Conclusion: According to the results, this EO could be used as an important natural alternative to prevent bacterial growth in food specially seafood products to preserve them against bacterial spoilage
Gholamreza Mesbahi - One of the best experts on this subject based on the ideXlab platform.
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ohmic assisted hydrodistillation of essential oils from Zataria multiflora boiss shirazi thyme
International Journal of Food Science and Technology, 2011Co-Authors: Mohsen Gavahian, Katayoun Javidnia, Asgar Farahnaky, Mahsa Majzoobi, Mohammad Jamal Saharkhiz, Gholamreza MesbahiAbstract:Summary Ohmic-assisted hydrodistillation (OAHD) is a combination of ohmic heating and distillation, and could be considered as a novel method for the extraction of essential oils. Major problems with traditional methods are long extraction time and lower purity of the extract. In this study, OAHD was applied as an economic and green technology for the extraction of essential oils from Zataria multiflora Boiss. (Shirazi thyme) aerial parts and the results were compared to those obtained from hydrodistillation (HD) as a conventional method. The results showed that OAHD method had the extraction time of 32.21 ± 2.59 min while this value was about 57.21 ± 2.33 min for hydrodistillation (HD). Scanning electron micrographs of thyme leaves showed a sudden eruption of essential oil glands and their surrounding area for OAHD samples. GC–MS analysis indicated that both methods of OAHD and HD can extract the same compounds.
Mehrdad Iranshahi - One of the best experts on this subject based on the ideXlab platform.
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Zataria multiflora boiss shirazi thyme an ancient condiment with modern pharmaceutical uses
Journal of Ethnopharmacology, 2013Co-Authors: Hassan Sajed, Amirhossein Sahebkar, Mehrdad IranshahiAbstract:Abstract Ethnopharmacological relevance Zataria multiflora Boiss. (ZM) is a thyme-like plant belonging to the Lamiaceae family that grows wild only in Iran, Pakistan and Afghanistan. This plant with the vernacular name of Avishan-e-Shirazi (Shirazi thyme) in Iran is a valuable medicinal and condimental plant. It has several traditional uses as an antiseptic, carminative, stimulant, diaphoretic, diuretic, anesthetic, anti-spasmodic and analgesic. Aim of the study This paper reviews the ethnopharmacology, pharmacology, toxicology, modern pharmaceutical uses and phytochemistry of Zataria multiflora, and highlights the gaps in our knowledge deserving further research. Materials and methods All relevant databases were searched for the terms “Zataria”, “Zataria multiflora”, “Shirazi thyme” and “Iranian thyme” without limitation up to 24th October 2012. Information on Zataria multiflora was collected via electronic search using Pubmed, Scopus, Web of Science and SID (for articles in Persian language), and local books on ethnopharmacology. Results ZM has played an important role in Iranian traditional medicine. In light of the modern pharmacological and clinical investigations, ZM is a valuable medicinal and condimental plant that has anti-microbial, antioxidative, anti-inflammatory, spasmolytic and anti-nociceptive properties. The oil of ZM contains high percentages of oxygenated monoterpenes, in particular thymol and carvacrol, and exhibits excellent anti-microbial properties. Conclusions Overall, antimicrobial property appears to be the most interesting studied biological effect of ZM. The lack of a comprehensive phytochemical analysis of ZM is an important limitation that can be noted regarding most of the previous studies.
