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Bioactive packaging contains natural antimicrobial agents, which inhibit the growth of microorganisms and increase the food shelf life. Solvent casting method was used to prepare the Poly (lactide)-Poly (butylene adipate-co-terephthalate) (PLA-PBAT) film incorporated with the thyme oil and clove oil in various concentrations (1 wt%, 5 wt% and 10 wt%). The clove oil composite films depicted less green and more yellow as compared to thyme oil composite films. Clove oil composite film has shown an 80% increase in the UV blocking efficiency. The tensile strength (TS) of thyme oil and clove oil composite film decreases from 1.35 MPs (control film) to 0.96 MPa and 0.79, respectively. A complete killing of S. aureus that is a reduction from 6.5 log CFU/mL to 0 log CFU/mL was observed on the 10 wt% clove oil incorporated composite film. Clove oil and thyme oil composite film had inhibited E. coli biofilm by 93.43% and 82.30%, respectively. Clove oil composite film had exhibited UV blocking properties, strong antimicrobial activity and has high potential to be used as an active food packaging.

The objective of this study was to determine the effect of thyme essential oil (TEO) on the planktonic growth and biofilm formation of Bacillus cereus (B. cereus). GC-MS analysis of TEO allowed the detection of 13 compounds, and the major constituents were p-cymene (29.7%), thymol (23.73%), γ-terpinene (16.21%), and 1,8-cineole (9.74%). TEO exhibited a minimum inhibitory concentration (MIC) value against planktonic B. cereus of 0.25 mg/mL. The potent effect of TEO to inhibit the growth of planktonic B. cereus was due to cell membrane damage, as evidenced by reduced cell viability, protein changes, decreased intracellular ATP concentration, increased extracellular ATP concentration and cell membrane depolarization, and cellular morphological changes. In addition, TEO exerted a significant inhibitory effect on B. cereus biofilm formation, as confirmed by environmental scanning electron microscopic images. These findings suggested that TEO has the potential to be developed as a natural food additive to control foodborne contamination associated with B. cereus and its biofilm.

The reproductive technology has a significant impact on the development of livestock production. The thyme oil, rich in phytoestrogen chemicals like apigenin, has been found to enhance reproductive performance by mimicking estrogen’s action. This study aimed to investigate the effects of oral supplementation with thyme essential oil on the reproductive organ biometry, and reproductive performance in adult and prepubertal Barki ewes. Seventy ewes were treated with intravaginal sponges impregnated with 40 mg. medroxyprogesterone acetate for 14 days and simultaneously assigned randomly to two groups (20 adult and 15 prepubertal ewes per group), i.e., a control and a thyme oil treated (2.25 mg/kg body weight) group. The number of follicles, follicle diameter, corpora lutea diameter, and estrogen concentration were higher in the thyme oil-treated group than in the control group without comparing between adult ewes and prepubertal ewes. Additionally, the number and diameter of the large follicles were higher ( P  < 0.05) in the right-side ovary of adult ewes compared with that in prepubertal ewes at day 15. Moreover, thyme oil treatment resulted in higher conception ( P  < 0.01), lambing rates ( P  < 0.05), and fecundity ( P  < 0.01), with values 95.12, 136.73, and 130.25 compared with those in the control group, with values 63.51, 105.24, and 66.97, respectively, without comparing between adult ewes and prepubertal ewes. The adult ewes had a stronger estrus response and better fertility measurement values than prepubertal ewes. Additionally, the estrogen serum levels were positively correlated with the number ( P  < 0.05) and diameter ( P  < 0.01) of follicles, and the progesterone serum concentration was positively correlated with the corpora lutea diameter ( P  < 0.01), without treated group. In conclusion, dietary supplementation with thyme oil improved the follicular population and reproductive performance, which has a good effect on the adult and prepubertal ewes in the Barki ewes.

Although the green synthesis of nanometals is eco-friendly, the toxicity or safety of these biosynthesized nanoparticles in living organisms is not fully studied. This study aimed to evaluate the potential protective role of encapsulated thyme oil (ETO) against zinc oxide nanoparticles (ZnO-NPs). ETO was prepared using a mixture of whey protein isolate, maltodextrin, and gum Arabic, and ZnO-NPs were synthesized using parsley extract. Six groups of male Sprague-Dawley rats were treated orally for 21 days which included the control group, ZnO-NP-treated group (25 mg/kg body weight (b.w.)), ETO-treated groups at low or high dose (50, 100 mg/kg b.w.), and the groups that received ZnO-NPs plus ETO at the two tested doses. Blood and tissue samples were collected for different assays. The results showed that carvacrol and thymol were the major components in ETO among 13 compounds isolated by GC-MS. ZnO-NPs were nearly spherical and ETOs were round in shape with an average size of 38 and 311.8 nm, respectively. Administration of ZnO-NPs induced oxidative stress, DNA damage, biochemical, ctyogentical, and histological changes in rats. ETO at the tested doses alleviated these disturbances and showed protective effects against the hazards of ZnO-NPs. It could be concluded that encapsulation of thyme oil using whey protein isolate, maltodextrin, and gum Arabic improved the antioxidant properties of ETO, probably possess synergistic effects, and can be used as a promising tool in pharmaceutical and food applications.

The practical use of plant essential oils in postharvest fruit preservation remains challenging due to their physicochemical instability and rapid degradation under storage conditions. In this study, a chitosan-based nanogel modified with fatty acid was formulated to encapsulate thyme essential oil (TEO). The nanogel was synthesized using an emulsion-gelation method and characterized through Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). Different coating treatments, including free TEO and TEO-loaded nanogels, were applied to Camarosa strawberries, which were stored at 4 °C for 16 days. FTIR analysis indicated hydrogen bonding interactions between chitosan and essential oil components, while SEM images confirmed a uniform and spherical morphology of the nanogels. The release profile of TEO exhibited a biphasic and sustained pattern. Application of the coating significantly reduced weight loss, maintained fruit firmness, and stabilized changes in total soluble solids (TSS), titratable acidity (TA), and pH. Furthermore, TEO-loaded coatings preserved anthocyanin and ascorbic acid contents and maintained a higher antioxidant capacity compared to the control group. Additionally, the coating suppressed the activity of polyphenol oxidase (PPO). In contrast, it significantly enhanced the activities of defense-related enzymes, including catalase (CAT) and peroxidase (POD), indicating an upregulated antioxidant defense system. Overall, the chitosan-based nanogel encapsulating thyme essential oil demonstrates high potential for extending the shelf life and preserving the postharvest quality of fresh strawberry fruits.

The bean weevil Acanthoscelides obtectus Say (Coleoptera: Chrysomelidae: Bruchinae) can cause significant losses in production of its primary host common bean Phaseolus vulgaris L. To avoid bean protection with environmentally risky chemical insecticides and provide sustainable and safe production of food, new pest management methods based on natural compounds are investigated. In the present study, we evaluated protective potential of the essential oil (EO) from the common thyme Thymus vulgaris L. applied on bean seeds. We assessed residual contact toxicity of thyme EO and its effects on A. obtectus longevity, oviposition and adult emergence. Furthermore, to elucidate the role of oxidative stress in thyme EO toxicity, we estimated the levels of oxidatively damaged proteins and lipids, as well as the level of thiols which have important role for antioxidant capacity. We found that thyme oil significantly reduced adult survival and longevity, induced oxidative damage to lipids and proteins and depleted protein and non-protein thiols in a concentration-dependent manner. Females appeared to be more tolerant to thyme oil treatment than males. Sublethal EO concentrations affected oxidative stress indices, deterred oviposition and strongly inhibited adult emergence. The results suggest that thyme oil has the potential to be used as an ecofriendly insecticide for A. obtectus control.

Herbs and the essential oils derived from them have been used from the beginning of human history for different purposes. Their beneficial properties have been applied to mask unpleasant odors, attract the attention of other people, add flavor and aroma properties to prepared dishes, perfumes, and cosmetics, etc. Herbs and essential oils (EOs) have also been used in medicine because of their biological properties, such as larvicidal action, analgesic and anti-inflammatory properties, antioxidant, fungicide, and antitumor activities, and many more. Many EOs exhibit antimicrobial properties, which is extremely important in fields of science and industry, such as medicine, agriculture, or cosmetology. Among the 250 EOs which are commercially available, about a dozen possess high antimicrobial potential. According to available papers and patents, EOs seem to be a potential alternative to synthetic compounds, especially because of the resistance that has been increasingly developed by pathogenic microorganisms. In this review we summarize the latest research studies about the most-active EOs that are known and used because of their antimicrobial properties. Finally, it is noteworthy that the antimicrobial activities of EOs are not preeminent for all strains. Further investigations should, thus, focus on targeting EOs and microorganisms.

Essential oils are concentrated natural extracts derived from plants, which were proved to be good sources of bioactive compounds with antioxidative and antimicrobial properties. This study followed the effect of some commonly used essential oils in micellar and aqueous extract on some of the most common pathogenic bacteria. Frankincense, myrtle, thyme, lemon, oregano and lavender essential oils were tested against Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Klebsiella pneumoniae and Pseudomonas aeruginosa. Both micellar and aqueous extracts were used for determination of their minimal inhibitory (MIC) and bactericidal concentrations (MBC). The most active oils were oregano, thyme, lemon and lavender, while the least active were frankincense and myrtle. Oregano oil presented up to 64 times lower MICs/MBCs than ethylic alcohol, if considered as standard, on all bacteria. Most susceptible bacteria were the Gram-positive cocci, including methicillin resistant S. aureus, while the most resistant was P. aeruginosa. With some exceptions, the best activity was achieved by micelles suspension of essential oils, with MICs and MBCs ranging from 0.1% to > 50% v/v. Only oregano and lavender aqueous extracts presented bactericidal activity and only on K. pneumoniae (MIC = 6.3%). Thyme, lemon and oregano oils present significantly lower overall average MICs for their micellar form than for their aqueous extracts. The present results may suggest some formulas of colloid or micelle suspensions of whole essential oils such as oregano, thyme or lemon oil, that may help in antimicrobial fight. Aqueous extracts of oregano or thyme oil with good antibacterial activity could also be used in selected cases.

In this study, thyme essential oil (TEO) loaded chitosan nanoparticles (CS-NP-TEO) are prepared by a two-step process including oil/water emulsion and ionic gelation. Five batches of burgers were prepared by following formulation: control (without any TEO), F-0.05-TEO (0.05 % of free TEO), F-0.1-TEO (0.1 % of free TEO), E-0.05-TEO (0.05 % of encapsulated TEO), E-0.1-TEO (0.1 % of encapsulated TEO), and AA-0.05 (0.05 % of ascorbic acid). All samples treated with TEO significantly reduced the population of investigated microbial counts ( P  < 0.05) compared to the control during 8 days of storage. At the end of storage, E-0.05-TEO and E-0.1-TEO, presented, respectively, 2.2 and 3 log cycles reduction of Enterobacteriaceae , along with 3.1 and 3.7 log cycles reduction of Staphylococcus aureus . Oxymyoglobin content and redness values reduced with the increase of storage time for all samples. However, AA-0.05 and E-0.1-TEO samples were more efficient at inhibiting discoloration in comparison with E-0.05-TEO and burgers treated with free TEO after 6th day of storage. A significant improvement ( P  < 0.05) in the reduction of thiobarbituric acid reactive substances (TBARS) amount was found for all TEO treated burgers in comparison to control samples after 8 days chilled storage. According to the results of sensory analyses, F-0.1-TEO and AA-0.05 samples at 4 days and F-0.05-TEO sample at 8 days of storage were rejected by assessors and considered as an unacceptable case. On the basis of our results, the encapsulation of TEO in chitosan nanoparticles may be a promising technology for the control of undesirable microbial, chemical, and sensorial changes in meat products.

The current study aimed to investigate the efficacy of dietary thyme essential oil (TEO), Nigella sativa essential oil (NSEO), thyme essential oil nano-emulsion (TEO-NE), and Nigella sativa essential oil nano-emulsion (NSEO-NE) in reducing total ammonia nitrogen (TAN), improving immune response, mitigating stress, and acting as anti-inflammatory agents as well as preventing streptococcosis infection in Oreochromis niloticus (O. niloticus). Fish (N = 330, 14 ± 2 g) were divided into 10 groups of 11 fish each, with three replicates in each group. The negative and positive controls were fed a control diet, while the third group was given 1% TEO. Moreover, the fourth group of fish was given 2% TEO. The fifth and sixth groups were fed 1% TEO-NE and 2% TEO-NE, respectively. The seventh, eighth, ninth, and tenth groups were fed 1% NSEO, 2% NSEO, 1% NSEO-NE, and 2% NSEO-NE, respectively. After dietary intake of TEO, NSEO, and their nano-emulsions for 28 days, the mean values of TAN levels in the water of fish aquaria had a significant reduction in the group fed 2% TEO-NE compared to the control group. On the contrary, NSEO-NE at the same concentration had no significant effect on TAN levels. The levels of lysozyme, complement 5, and IgM increased in all feeding groups compared to the control group. Concerning cortisol level as a stress indicator, it was decreased in all feeding groups compared to the control. Also, the current experiment overall showed a significant decrease in the expression level of pro-inflammatory tumor necrosis factor (TNF-α) gene in the gills of fish groups fed TEO, TEO-NE, NS, and NS-NE relative to the β-actin gene. Oppositely, there was an increase in the expression level of the anti-inflammatory transforming growth factor (TGF-β). In the current study, TEO-NE and NSEO-NE showed a better effect on preventing streptococcosis in O. niloticus with no mortality than 1% TEO and NSEO, respectively. Furthermore, there was a 12.5% mortality rate and an 84.99 RPS in the group fed 1% TEO and injected with Streptococcus inae. On the other hand, the groups fed 1 and 2% NSEO showed 37.5 and 25% mortality rate, respectively and 54.99 and 69.99 RPS. In conclusion, the nano-emulsion either TEO or NSEO had the superior effect. For bulk status, the TEO had superior effect than NSEO. The study needs more investigations for ammonia, either on the mode of action or over a longer period.