Results 41 to 50 of about 21,281 (151)

Co‐Encapsulation of Purslane Seed Oil and Tarragon Essential Oil and Investigating the Use of It as a Natural Preservative and Functional Compound in Burger Formulation

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
This study developed purslane seed oil–tarragon essential oil (PO–TE) nanocapsules using gum Arabic (GA) and whey protein isolate (WPI) as wall materials. The co‐encapsulation significantly enhanced oxidative stability, antimicrobial activity, and polyunsaturated fatty acid retention in beef burgers during refrigerated storage.
Mozhgan Mehrabi, Homa Baghaei, Majid Mohammadhosseini, Fariborz Nahidi   +3 more
wiley   +1 more source

Alkamides from Artemisia dracunculus

, 2001
From the aerial parts of Artemisia dracunculus, one known alkamide, pellitorine, two new alkamides neopellitorine A and neopellitorine B, and one known coumarin herniarine were isolated.
Vanhaelen, Maurice, Saadali, Bouchra, Blaghen, Mohamed, Boriky, Driss, Talbi, Mohammed   +4 more
core   +1 more source

A Comprehensive Review of the Multitarget Effects of Subinhibitory Concentrations of Essential Oils Against Salmonella

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Essential oils (EOs) exhibit antimicrobial activity against foodborne pathogens due to their chemical composition. This review investigates the mechanisms of action of EOs at subinhibitory concentrations against Salmonella strains. Even at subinhibitory concentrations, EOs induce cellular stress and modulate bacterial metabolism. EOs interfere
Carolina Ramos, Yhan S. Mutz, Leticia Tessaro, Bruno Dutra da Silva, Marciane Magnani, Carlos Adam Conte‐Junior   +5 more
wiley   +1 more source

Evaluation of Different Doses of Tanacetum parthenium Extract (TPE) on Blood Biochemical Parameters and Oxidative Stress Liver Biomarkers of Fish

Aquaculture Research, Volume 2026, Issue 1, 2026.
Although medicinal plants can be used to reduce stress caused by transportation and handling and to prevent and treat certain diseases in fish, evaluating their safety for fish is essential before their use. This study aimed to evaluate the pharmacological effects and determine the safe dose of the Tanacetum parthenium (known as feverfew) extract (TPE)
Nezam Armand, Raham Armand, Seyed Mohamad Javad Shokouhian, Kasim Sakran Abass, Hadi Pourjafar   +4 more
wiley   +1 more source

Electrospun Polyvinyl Alcohol/Chitosan Nanofibers Film Loaded With Artemisia Essential Oil: A Strategy for Extending Shelf Life and Enhancing Quality of Minced Beef

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
This study demonstrated that chitosan/polyvinyl alcohol nanofiber films containing Artemisia essential oil (CH + PVA + AEO) effectively reduced microbial and chemical spoilage in minced beef. Significant decreases (p < 0.05) were observed in microbial counts, pH, peroxide value, TVB‐N, TBA, and FFA compared with the control.
Amirhossein Nasiri, Tayebeh Zeinali, Elham Ansarifar   +2 more
wiley   +1 more source

Preparation and In Vitro Characterization of Alginate Beads Containing the Aqueous Extract of Artemisia dracunculus

Current Research in Health Sciences
Objective: Artemisia dracunculus is a plant traditionally used in folk medicine, and its antioxidant, anti-inflammatory, and antihyperglycemic effects have been demonstrated in scientific studies.
Ayşe Sena Atmaca, Afife Büşra Uğur Kaplan, Meltem Çetin   +2 more
doaj   +1 more source

Elucidating the Disparate Impact of Purification Levels on Lycium barbarum Phenolic Extracts: Chemical Composition and Hypoglycemic Enzyme Inhibition

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
The objectives of this study were to emphasize the hypoglycemic potential of phenolic compounds extracted and purified from Lycium barbarum fruits. The results revealed 78 chemical components in the crude extract (C1), with 34 phenolic compounds were identified after purification with macroporous resin (D1), and 25 phenolic compounds were detected ...
Qian Ma, Linwu Ran, Lu Lu, Lutao Zhang, Kiran Thakur, Zhaojun Wei, Jia Mi, Yamei Yan   +7 more
wiley   +1 more source

Semiochemical applications for managing the grey field slug (Deroceras reticulatum Müller), a major pest of arable crops

Pest Management Science, Volume 81, Issue 11, Page 7288-7301, November 2025.
Trends in semiochemical research highlight promising attractants and repellents for ‘push–pull’ pest control strategies of the grey field slug. Extracts from plants, predators, entomopathogenic fungi, and essential oils demonstrate potential in modifying grey field slug behaviour, inducing avoidance, antifeeding responses, or mortality, offering ...
Suleiman Mustapha, E Joel Loveridge, Tariq M Butt, Jozsef Vuts, Patricia A Ortega‐Ramos, Samantha M Cook   +5 more
wiley   +1 more source

Aromatic Volatile Compounds of Essential Oils: Distribution, Chemical Perspective, Biological Activity, and Clinical Applications

Food Science &Nutrition, Volume 13, Issue 9, September 2025.
The review explores the origins, chemical structures, and bioactivities of aromatic volatile compounds in essential oils from various plants. It highlights their therapeutic uses in treating disorders like infections and IBS, as well as their applications in food, cosmetics, and pharmaceuticals.
Hamdoon A. Mohammed, Ghassan M. Sulaiman, Ali Z. Al‐Saffar, Mayyadah H. Mohsin, Riaz A. Khan, Noora A. Hadi, Shahad Basil Ismael, Fatma Elshibani, Ahmed Ismail, Mosleh M. Abomughaid   +9 more
wiley   +1 more source

Effect of Pullulan‐Chitosan Film Containing Titanium Dioxide (TiO2) Nanoparticle and Tarragon Essential Oil on the Quality Properties During Refrigerated Storage of Rainbow Trout Fillets

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
These findings suggest that TiO2/TEO PCH‐based nanocomposite film could be utilized as an alternative packaging method in seafood products with notable antioxidant, antibacterial, and nutritional properties. ABSTRACT Nowadays, there is a serious ecological problem with synthetic plastics in seafood packaging because of their total non‐biodegradability.
Ainaz Khodanazary
wiley   +1 more source