The volatile oils of black pepper [Piper nigrum L. (Piperaceae)], clove [Syzygium aromaticum (L.) Merr. & Perry (Myrtaceae)], geranium [Pelargonium graveolens L'Herit (Geraniaceae)], nutmeg [Myristica fragrans Houtt. (Myristicaceae), oregano [Origanum vulgare ssp. hirtum (Link) Letsw. (Lamiaceae)] and thyme [Thymus vulgaris L. (Lamiaceae)] were assessed for antibacterial activity against 25 different genera of bacteria. These included animal and plant pathogens, food poisoning and spoilage bacteria. The volatile oils exhibited considerable inhibitory effects against all the organisms under test while their major components demonstrated various degrees of growth inhibition.

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2672.2000.00969.x

Antimicrobial agents from plants: antibacterial activity of plant volatile oils.

Formation of N-nitroso compounds: chemistry, kinetics, and in vivo occurrence.

Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms.

Understanding the fundamental chemical and physical aging mechanisms is necessary to learn how to produce a bio-oil that is more stable during shipping and storage. This review provides a basis for this understanding and identifies possible future research paths to produce bio-oils with better storage stability.

/pdf/a-review-of-the-chemical-and-physical-mechanisms-of-the-u24zi7ko73.pdf

A review of the chemical and physical mechanisms of the storage stability of fast pyrolysis bio-oils

Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C

Increasing concentrations (0.5–8g/liter) of oregano, rosemary, sage, and thyme progressively delayed growth and acid production by Lactobacillus plantarum and Pediococcus acidilactici in a liquid medium. After the bacteriostatic activity was overcome, all four herbs strongly stimulated acid production. The relative inhibitory effect of the herbs toward both microorganisms was oregano ≫ rosemary = sage gt; thyme. L. plantarum was more resistant than P. acidilactici to the toxic effect of the herbs. Organisms from cultures exhibiting delayed fermentation in the presence of sublethal concentrations of an herb, when subcultured into fresh media containing identical herb concentrations, initiated fermentation without delay, indicating development of resistance to the herb's effect. Moreover, bacteria which had acquired a resistance to one herb were also resistant to the other three herbs.

Inhibition of Lactic Acid Bacteria by Herbs

Use of sodium ascorbate or erythorbate to inhibit formation of n‐nitrosodimethylamine in frankfurters

Composition of Hickory Sawdust Smoke. Furans and Phenols

CONTRARY to sporadic reports of nitrosamines in other foods, N-nitrosopyrrolidine (NO-Pyr) has been found in approximately 80% of bacon samples tested after frying (Crosby et al., 1972; Fazio et al., 1973; Sen et al., 1973). Although concentrations of NO-Pyr as high as 108 pg/kg (ppb) (Fazio et al., 1973) have been noted, the quantities usually found are in the range of lo-20 pg/kg. This, however, is a matter of concern since NO-Pyr has been found to be carcinogenic to some test animals (Druckrey et al., 1967; Greenblatt and Lijinsky, 1972a, b; Greenblatt et al., 1973). Nitrosopyrrolidine could be formed by the nitrosation of pyrrolidine, which may arise from the cyclization of putrescine ( 1,4-tetramethylenediamine) or from the decarboxylation of proline. Another possible pathway involves prior nitrosation of proline followed by decarboxylation to yield NO-Pyr. The decarboxylation of nitrosoproline (NO-Pro) has been reported recently (Bills et al., 1974; Fiddler et al., 1973; Pensabene et al., 1974) in bacon model systems under conditions similar to those for frying bacon. Nitrosopyrrolidine is found only in cooked bacon (Fazio et al., 1973; Sen et al., 1973; Pensabene et al., 1974). The concentration formed appears to be dependent on the amount of nitrite added during bacon curing (Sen et al., 1974), the bacon adipose tissue (Fiddler et al., 1974) and the temperature of cooking (Fiddler et al., 1973; Pensabene et al., 1974). In this paper we are reporting the isolation and identification of NO-Pro in uncooked bacon and its possible role as the precursor for NO-Pyr.

Isolation and identification of nitrosoproline in uncooked bacon

Composition of Hickory Sawdust Smoke. Low-Boiling Constituents

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