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Nowadays rising consumer concern on the safety of synthetic chemical food preservatives is a reason for finding natural new antimicrobial agents, especially among the components of medicinal plants such as Essential Oils (EOs). However, most EOs are sensitive to oxygen, light, and temperature and can be easily degraded. Some EOs have strong taste, flavor, and affect the organoleptic characteristics of foods. Encapsulation can control these unpleasant characteristics. Using yeast cells as encapsulating agents and delivery systems for active ingredients has been widely investigated. Encapsulation in yeast cells has a wide range of advantages such as processes simplicity, commercial availability, low cost-high volume process, and needless of toxic solvents. In this study, the antibacterial activity of free and encapsulated Zataria multiflora Bioss. Essential Oil (ZEO) in Saccharomyces cerevisiae against Escherichia coli O157:H7 and Listeria monocytogenes as important foodborne pathogens were evaluated. The sensory evaluation of both forms of ZEO in a food model was also done. ZEO was successfully encapsulated into S. cerevisiae cells. Carvacrol and thymol contents in loaded yeasts were determined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of free and loaded ZEO were studied against Escherichia coli O157:H7 and Listeria monocytogenes; their antibacterial effects in the commercial chicken soup was investigated, and their sensory attributes in the commercial soup were evaluated as well. Our results showed significant decreases in the MIC and MBC values of ZEO in culture media after encapsulation; however, the antibacterial activity of ZEO in commercial chicken soup showed no significant differences after encapsulation (P>0.05). ZEO encapsulation improves its sensory score and hence, decreases its organoleptic effects in food (P

The present study is aimed at evaluating the effect of functional alginate coating incorporated with Lactoperoxidase (LPOS) and Zataria multiflora Essential Oil (ZEO) or both as natural additives on microbial and chemical characteristics of rainbow trout fillets. Firstly, Different treatments of trout fillets were prepared using ZEO (0.5 and 1%) and LPOS (5%) individually and in combination. Then stored in the refrigerator for 16 days and were analyzed for chemical (pH and Total Volatiles Base-Nitrogen (TVB-N)) and microbial (Total mesophilic viable count, psychotropic count, Shewanella putrefaciens count, and Pseudomonas spp. count) characteristics at 4-day intervals. Results indicated that the combination of ZEO and LPOS had the strongest effect on chemical spoilage parameters (TVN, pH) and spoilage microbial flora of trout fillets during storage; however, samples with the individual use of ZEO or LPOS also had statistically significant(P

The present study aimed to evaluate the effect of free and microencapsulated Ziziphora clinopodioides Essential Oil (ZEO) and Nisin individually and in combinationon sensory characteristic and shelf life of fish burger during 20 days of storage at 4±1˚C. Fish burgers were prepared and treated with free and microencapsulated form of ZEO and Nisin in 15 treatments and evaluated by 20 stable semi-trained people using a 9-point hedonic screen method on days 0, 5, 10, 15, 20. The chemical composition of fish burgers was also analyzed at the first day of storage. Results indicated that both microencapsulation and combinational use of ZEO and Nisin improved sensorial scores of treated samples during 20-day storage at 4±1˚C (P< 0.05), and samples containing microencapsulated ZEO and Nisin showed the strongest effect on preserving the sensorial quality of fish burgers.

Ziziphora clinopodioides is from the genus of Ziziphora and family of Lamiaceae,which grows in Iran and Turkey. This study was conducted to preserve the chemical and microbial quality of trout fish burger during storage using Ziziphora clinopodioides essential oil (ZEO) individually and in combination with nisin. Firstly, the chemical composition of ZEO was determined using GC-MS analysis. Different treatments of trout fish burger were formulated using ZEO and nisin as natural preservatives, stored in refrigerator for 20 days and were analyzed for chemical (pH and Total Volatiles Base-Nitrogen (TVB-N)) and microbial (total viable count, psychotropic counts, Enterobacteriaceae count and Pseudomonas spp count) characteristics.at 5-day intervals.The Results indicated a yield of 1% (w/w) for ZEO isolation and Pulegone (40.09%), Menthone (13.76%) and Isomenthone (12.31%) were identified as the major components of phytochemicals of ZEO. According to the obtained results combination of ZEO and nisin had the strongest effect on chemical and microbial quality of fish burger; however, their individual use had significant effects on preserving the chemical and microbial quality of fish burger as well. based on results of this study, formulation of ZEO and Nisin in fish burger especially in combinations can prolong its shelf life and control chemical and microbial changes during storage at 4˚ C.