Effects of bacterial cellulose/thyme essential oil emulsion coating on the shelf life of chilled chicken meat.

BACKGROUND: Bacterial cellulose (BC) is a fiber substance produced by microbial fermentation. It is widely used in the food preservation industry because of its extremely pure texture, high crystallinity and high biocompatibility. In the present study, bacterial cellulose/thyme essential oil (BC/TEO-E) with antibacterial and fresh-keeping functions was prepared by ultrasonic treatment of modified bacterial cellulose for encapsulation of thyme essential oil, which effectively inhibited the spoilage of chilled chicken. RESULTS: The purified BC, produced by Acetobacter xylinum ATCC 53524, was ultrasonically treated wih different times (0, 30, 60 and 90 min). Transmission electron microscopy, scanning electron microscopy, Fourier transformed infrared spectroscopy, X-ray diffraction, differential scanning calorimetry and zeta potential were used to characterize the structure of BC after ultrasound, showing that BC, treated for 30 min, had the optimal fiber structure, crystallinity (85.8%), thermal stability (347.77 °C) and solution stability (-26.63 ± 1.96 mV). BC/TEO-E was prepared by a homogenizer for the preservation of chilled chicken. Optical microscopy indicated that the BC/TEO-E prepared by 0.5% BC had optimal dispersion and stability, and even no delamination was observed in the emulsion. Compared with other groups (control, 0.5% BC and Tween-E), the total number of colonies and coliforms in chilled chicken treated with 0.5% BC/TEO-E was the lowest during the whole storage period (12 days), indicating that it can effectively inhibit bacterial growth. In addition, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances, pH and drip loss results showed that 0.5% BC/TEO-E could effectively inhibit the spoilage of chilled chicken compared to the other treatment groups. CONCLUSION: All of the results acquired in the present study indicate that BC/TEO-E has a potential application in chilled chicken preservation. © 2024 Society of Chemical Industry.

Thyme essential oil inhibits intracellular replication of CyHV-3 and inactivates extracellular virus. An in vitro study.

Cyprinid herpesvirus 3 (CyHV-3) can induce up to 100% mortality among carp populations. To date, there has been no safe method to prevent the consequences of the activity of CyHV-3. Thyme is widely used in cooking due to its flavour. Both thyme and thyme essential oil (TEO) are used in traditional herbal medicine, mainly to treat respiratory system disorders. In this study, TEO containing predominantly cymene and thymol was applied to explore its antiviral effect. The toxicity of TEO was examined in MTT and crystal violet assays. The anti-CyHV-3 activity of TEO in the intracellular and extracellular stages of the viral replication cycle was explored in a plaque assay and TaqMan qPCR. TEO interfered with the intracellular stages of the CyHV-3 replication cycle with selectivity indexes (SI) of around 5. It also displayed virucidal activity in a dose- and time-dependent manner. Two-hour preincubation of CyHV-3 with TEO generated SI, ranging from 13.37 to 18.47 depending on cell line and method of examination. Preincubation of cells with TEO at a safe concentration did not decrease the intracellular viral DNA copy number, which suggests that TEO does not disturb the attachment of the virus to the cells. Further research regarding the antiviral activity of compounds of TEO is required in order to indicate the most potent molecules that could be considered candidates for application in aquaculture.

Cellulose Nanocrystal-Based Emulsion of Thyme Essential Oil: Preparation and Characterisation as Sustainable Crop Protection Tool.

Essential oil-based pesticides, which contain antimicrobial and antioxidant molecules, have potential for use in sustainable agriculture. However, these compounds have limitations such as volatility, poor water solubility, and phytotoxicity. Nanoencapsulation, through processes like micro- and nanoemulsions, can enhance the stability and bioactivity of essential oils. In this study, thyme essential oil from supercritical carbon dioxide extraction was selected as a sustainable antimicrobial tool and nanoencapsulated in an oil-in-water emulsion system. The investigated protocol provided high-speed homogenisation in the presence of cellulose nanocrystals as stabilisers and calcium chloride as an ionic crosslinking agent. Thyme essential oil was characterised via GC-MS and UV-vis analysis, indicating rich content in phenols. The cellulose nanocrystal/essential oil ratio and calcium chloride concentration were varied to tune the nanoemulsions' physical-chemical stability, which was investigated via UV-vis, direct observation, dynamic light scattering, and Turbiscan analysis. Transmission electron microscopy confirmed the nanosized droplet formation. The nanoemulsion resulting from the addition of crosslinked nanocrystals was very stable over time at room temperature. It was evaluated for the first time on Pseudomonas savastanoi pv. savastanoi, the causal agent of olive knot disease. In vitro tests showed a synergistic effect of the formulation components, and in vivo tests on olive seedlings demonstrated reduced bacterial colonies without any phytotoxic effect. These findings suggest that crosslinked cellulose nanocrystal emulsions can enhance the stability and bioactivity of thyme essential oil, providing a new tool for crop protection.

Chemical Composition, Antioxidant, and Antibiofilm Properties of Essential Oil from Thymus capitatus Plants Organically Cultured on the Greek Island of Lemnos.

Essential oils (EOs) are mixtures of volatile plant secondary metabolites and have been exploited by humans for thousands of years for various purposes because of their many bioactivities. In this study, the EO from Thymus capitatus, a thyme species organically cultured on the Greek Island of Lemnos, was analyzed for its chemical composition (through GC-FID and GC-MS), antioxidant activity (AA), and total phenolic content (TPC), as well as its antimicrobial and antibiofilm actions against three important foodborne bacterial pathogens (Salmonella enterica ser. Typhimurium, Listeria monocytogenes, and Yersinia enterocolitica). For the latter investigations, the minimum inhibitory concentrations (MICs) and minimum biofilm inhibitory concentrations (MBICs) of the EO against the planktonic and biofilm growth of each pathogen were determined, together with the minimum biofilm eradication concentrations (MBECs). Results revealed that T. capitatus EO was rich in thymol, p-cymene, and carvacrol, presenting high AA and TPC (144.66 µmol TroloxTM equivalents and 231.32 mg gallic acid equivalents per g of EO, respectively), while its MICs and MBICs ranged from 0.03% to 0.06% v/v and 0.03% to 0.13% v/v, respectively, depending on the target pathogen. The EO was able to fully destroy preformed (mature) biofilms of all three pathogenic species upon application for 15 min, with MBECs ranging from 2.00 to 6.25% v/v. Overall, the results demonstrate that the EO of organically cultured T. capitatus presents strong antioxidant, antibacterial, and antibiofilm properties and could, therefore, be further exploited as a functional and antimicrobial natural formulation for food and health applications.

Understanding inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on romaine lettuce by emulsified thyme essential oil.

Effects of thyme essential oil (TEO) emulsion (TEE) with cationic charge formulated using cetylpyridinium chloride (CPC) on attachment strength and inactivation of Listeria monocytogenes and Escherichia coli O157:H7 on romaine lettuce surface were examined in this study. Regardless of the inoculation time (2 h and 24 h), pathogen attachment was stronger on the adaxial surface of the romaine lettuce than on the abaxial surface because of the lower roughness of the former. Moreover, attachment strength increased with increasing inoculation time. TEE washing had the strongest inhibitory effect on pathogen attachment at 2 h when compared with that of TEO, CPC, and sodium hypochlorite (SH), demonstrating a 3.32 and 2.53 log-reduction in the size of the L. monocytogenes and E. coli O157:H7 populations, respectively, compared to the control samples. Additionally, the TEE washing effects were maintained even after inoculation for 24 h, and it decreased attachment to adaxial surface of the samples. These results indicate that TEE could be a good alternative to SH in improving the microbiological safety of romaine lettuce.

Thermal, structural, antimicrobial, and physicochemical characterisation of thyme essential oil encapsulated in ß- and γ-cyclodextrin.

The present work aimed to encapsulate the thyme essential oil (TEO) in ß-cyclodextrin (BCD) and γ-cyclodextrin (GCD) complexes in two selected cyclodextrin (CD) to TEO ratios (85/15 and 80/20 w/w) and compare the physicochemical, antioxidant, and antimicrobial properties of the encapsulated powders. The inclusion complexes between CD and TEO were prepared by blending aqueous CD and TEO in ethanol followed by freeze-drying. The powder properties were assessed by measuring particle size and microstructure using SEM, FTIR, and XRD. The median values of the particle sizes (GCD: 92.0 ± 4.69 and BCD: 46.2 ± 2.56-mm) significantly influenced the encapsulation efficiency, resulting in a higher encapsulation efficiency of the GCD (92.02 ± 10.79%) than that of the BCD (56.30 ± 12.19%). The encapsulated GCD/TEO (80/20) showed higher antioxidant activity and an antimicrobial inhibitory effect against Listeria monocytogenes and Salmonella enterica sv. typhimurium. Overall, the GCD acts as a superior wall material to the BCD in the TEO encapsulation.

The odour assessment of thyme essential oils in electrospun fibre mat with a virtual sensor array data and its relation to antibacterial activity.

Aims: The ability of a single-sensor gas diagnosis device (SSGDD) as a virtual sensor array data to appraise thyme essential oils (TEO) based on its quantitatively release rate from nanofibres was aimed.Methods: To form nylon 6 fragrant electrospun nanofibre, TEO was added as a natural antibacterial substance under homogeniser to make a stable emulsion.Results: The optimised nanofibre inactivated against Escherichia Coli and Staphylococcus Aureus bacteria up to >75% at once and to > 41.9% over 2-weeks period. Moreover, large differences in sensor responses to samples with experimental variables (percent TEO and storage time) and different odour intensity exist which correctly classified by discriminant function analysis.Conclusions: Odour intensity as an accessible incubator evinces the nanofibres efficiency which correlated to the antibacterial activity. With applying SSGDD technique as a quantified subjective solution, carefully odour assessment is possible and prepared mats could be demonstrated as a face-masks' promising candidate.

Thymol and Thyme Essential Oil-New Insights into Selected Therapeutic Applications.

Thymol (2-isopropyl-5-methylphenol) belongs to the phenolic monoterpenes and mostly occurs in thyme species. It is one of the main compounds of thyme essential oil. Both thymol and thyme essential oil have long been used in traditional medicine as expectorant, anti-inflammatory, antiviral, antibacterial, and antiseptic agents, mainly in the treatment of the upper respiratory system. The current search for new directions of biological or therapeutic activities of natural plant substances with known structures includes thyme essential oil and thymol. Novel studies have demonstrated their antibiofilm, antifungal, antileishmanial, antiviral, and anticancer properties. Also, their new therapeutic formulations, such as nanocapsules containing these constituents, can be beneficial in medicinal practice and create opportunities for their extensive use. Extensive application of thymol and thyme essential oil in the healthcare sector is very promising but requires further research and analysis.

Cellular alterations in Pectobacterium carotovorum treated with nanostructured formulations during the incubation time.

Pectobacterium carotovorum was incubated in formulations of chitosan nanoparticles or thyme essential oil-loaded chitosan nanoparticles for a maximum period of 48 h time. The cellular changes and viability were evaluated by transmission electron microscopy (TEM), and two colorimetric assays 3-(4,5 dimethylthiazol-2-yl)-2,5diphenyl tetrazolium bromide (MTT) and alamar blue (AMB), respectively. The incubation time and the addition of the secondary metabolite to the formulation were key factors to the cell damage and cell inhibitory effects on P. carotovorum, TEM observations overall demonstrated on the treated bacterium, cell surface alterations such as deforming and disappearance of the cell wall and the plasmatic membrane, with agglomeration of nanoparticles outside and inside of the cells, loss of cell content and lysis. Cell viability was reduced about 80% (MTT) and 100% (AMB) in the applied treatment of chitosan-loaded thyme essential oil nanoparticles after 48 h incubation, in addition, the total cell inhibition was shown from 6 h incubation onwards with the AMB assay. The TEM micrographs and the cell viability assays provided enough evidence of the antimicrobial activity of the nanostructured formulations compared with the control where no damage was observed.

Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, aw, temperature.

The aims of this study were (i) screening of antifungal activity of thyme essential oil on Penicillium paneum; (ii) development of growth/no-growth models (G/NG); and (iii) validation of the G/NG models by performing bread baking trials. The screening method was based on the measurement of fungal growth in a semi-solid medium through optical density. The combined influence of aw (0.88-0.97), pH (4.8-7.0), temperature (22 and 30 °C), time (0-144 h) and varying concentrations of thyme oil (0-2 µL/mL YES) were assessed. Growth of P. paneum at aw 0.88 was significantly reduced compared to aw 0.93-0.97. A slight pH effect was observed at aw 0.93; growth was delayed at pH 6 compared to pH 4.8. The lowest concentration of thyme oil preventing growth during 144 h of incubation was 1 µL/mL medium. According to the results of the shelf-life test of par-baked bread, fungal growth was inhibited for more than 45 days using 0.3 mL thyme oil/100 g dough. To conclude, this study recognized the potential of using G/NG models to develop better product formulations and to facilitate product innovation.

Comparative evaluation of the effect of plant extract, Thymus vulgaris and commercially available denture cleanser on the flexural strength and surface roughness of denture base resin.

AIM: This study aims to evaluate and compare the effect of plant extract (thyme essential oil solution) and commercially available denture cleanser on the flexural strength and surface roughness of denture base resin. SETTINGS AND DESIGN: Comparative In-vitro study. Chemical denture cleansers play a vital role in maintaining the hygiene and serviceability of the dentures. Bacterial resistance to these chemical agents paved way to plant-extracts as novel denture cleansing agents. However, the effect of these plant-extract denture cleansers on the physical and surface characteristics of denture base resins has not been evaluated. MATERIAL AND METHODS: A total of 90 heat polymerizing denture base material (Trevalon, Dentsply) samples were fabricated and divided into 3 groups with 30 samples each. Samples from each group were immersed in their respective denture cleanser solution (Group A- Distilled water(control); Group B- Fittydent denture cleanser; Group C- Thyme essential oil solution denture cleanser) for a simulated overnight 8hr immersion for 180 days. The samples were evaluated for increase in surface roughness and flexural strength using Tally-surf Surface Profiler and Instron Universal Testing Machine respectively. Results obtained were statistically analyzed using one-way ANOVA. STATISTICAL ANALYSIS USED: Oneway ANOVA , Post hoc Tukey's test. RESULTS: Thyme essential oil solution group showed minimal increase in surface roughness (ΔRa) with values comparable to that of the control group which had the least increase in surface roughness and Fittydent group showed significant increase (P < 0.05) in surface roughness. For flexural strength, statistically significant difference (P < 0.05) was observed among the three groups with Fittydent group showing the highest flexural strength followed by control group and Thyme essential oil solution group. However, the decrease in the flexural strength was not of clinical significance. CONCLUSION: Plant extract - thyme essential oil denture cleanser was superior in preserving the surface roughness of denture base resins compared to commercially available denture cleanser. Clinically significant difference in flexural strength was not observed between the denture cleanser groups.

Effect of thyme essential oil against Bacillus cereus planktonic growth and biofilm formation.

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.

Feeding broilers with thyme essential oil loaded in chitosan nanoparticles: an efficient strategy for successful delivery.

1. The use of chitosan nanoparticles (CNPs) for the entrapment of active components has gained considerable interest in food and pharmaceutical industries due to its mucous adhesiveness, non-toxicity, biocompatibility and biodegradability. 2. This study aimed to investigate the usefulness of feeding encapsulated thyme essential oil (E-TEO) on performance, blood parameters, immunity and ileal microflora in broilers. 3. CNPs were prepared by using ionotropic gelation and structurally characterised by dynamic light scattering; scanning electron microscope and Fourier transform infrared spectroscopy. The encapsulation efficiency percentage of TEO in CNPs and its in vitro release were determined using ultraviolet visible spectroscopy and dialysis method, respectively. 4. An in vivo experiment was conducted with five treatments of five replicates with ten chicks per pen. Dietary treatments consisted of an unsupplemented control diet, or supplemented with chlortetracycline (80 and 50 mg/kg during the starter and grower phase, respectively); CNPs (60 mg/kg); TEO (40 mg/kg diet) or E-TEO (60 mg/kg). 5. Results showed uniform distribution of nanoparticles with roughly spherical morphology, and the size of particles ranged from 30 to 100 nm. It was observed that 68.3% of TEO was encapsulated into CNPs, from which more than 90% was released within the first 96 h. Birds treated with antibiotic and E-TEO showed significantly (P < 0.05) higher body weight gain than the control and the other treatments were intermediate. Compared to the control group, adding of E-TEO into diet significantly (P < 0.05) improved feed conversion ratio at 42 days of age. Feeding birds with E-TEO significantly (P < 0.05) decreased the number of coliform and total aerobic bacteria compared to other treatments. Birds supplemented with E-TEO showed lower heterophile to lymphocyte ratio compared to birds that received TEO. 6. The results suggested that the entrapment of TEO in CNPs and its sustained release promoted broiler performance via the improvement of physiological status and modulating intestinal microbiota and therefore could be used as substitute for antibiotic growth promoter in broiler diets.

Properties and Antioxidant Capacity of Anchovy (Engraulis encrasicholus) By-Product Protein Films Containing Thyme Essential Oil.

In this study, some properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films with added 0.5, 1.0 and 1.5% of thyme essential oil were investigated. The films with thyme essential oil had higher elongation at break, water vapour permeability and oxygen permeability, lower solubility and tensile strength than control film (p<0.05). The incorporation of thyme essential oil affected transparency values of the films, but only the addition of 1.5% of thyme essential oil significantly reduced the transparency (p<0.05). In the film matrix, molecular organisation and intermolecular interaction were changed by thyme essential oil addition. The films with thyme essential oil had a heterogeneous surface and a relatively smooth cross-section structure. Slightly higher phase transition and lower glass transition temperatures were observed in films with thyme essential oil. The antioxidant capacity of the films was improved by incorporating thyme essential oil depending on its volume fraction.

Effect of plant extract denture cleansing on heat-cured acrylic denture base resin: An in vitro study.

AIM: Various chemical solutions have been recommended for denture disinfection; however, the immersion effect on the properties of denture base resin may also have effect on strength of the resin material. The purpose of this in vitro study was to compare and evaluate the flexural strength of heat-cure acrylic denture base resin by combination method of denture cleansing and plant extract immersion. MATERIALS AND METHODS: In this study, ninety specimens of heat-cure acrylic denture base resin material were fabricated with dimensions of 65 mm × 10 mm × 3.3 mm. The specimens were divided into three groups, namely, Group I-III of thirty specimens each and were immersed in distilled water, denture cleanser, and thyme essential oil, respectively. The flexural strength of specimen was evaluated. RESULTS: Natural plant extract showed better flexural strength than immersed in denture cleanser and control group but statistically was not significant. CONCLUSION: The study concluded that plant extract, namely, thyme essential oil, showed better flexural strength than combination method and can be used as denture cleanser.

Washing of cut persimmon with thyme or lemon essential oils.

The aim of this study was to develop a minimally processed persimmon product by applying different concentrations of thyme essential oil or lemon essential oil on the product in order to increase its shelf life. Essential oils were applied on cut persimmon in a preliminary stage of immersion, and the samples were then stored at 4 ℃ for seven days. Moisture content, soluble solids content, antioxidant capacity, total phenols, pH, optical and mechanical properties and microbiology counts were periodically analysed. Noteworthy was that the application of thyme essential oil in the washing stage improved the preservation of the fruits' colour. All samples would be considered safe according to microbiology requirements and based on the period of study, regardless of the type of essential oil applied.

Pickering emulsions of thyme oil in water using oxidized cellulose nanofibers: Towards bio-based active packaging.

The antioxidant and antimicrobial properties of thyme essential oil (TEO) are useful for active food packaging, but its poor aqueous solubility restricts its applications. This work involves anionic cellulose nanofibers (CNFs) as the sole stabilizing agent for TEO-in-water emulsions, with oil concentrations ranging from 10 mL/L to 300 mL/L. A double mechanism was proposed: the adsorption of CNFs at oil/water interfaces restricted coalescence to a limited extent, while thickening (rheological stabilization) was required to avoid the buoyance of large droplets (>10 µm). Thickening effects comprised both higher viscosity (over 0.1 Pa·s at 10 s-1) and yield stress (approximately 0.9 Pa). Dilute emulsions had good film-forming capabilities, whereas concentrated emulsions were suitable for paper coating. Regarding antimicrobial activity, CNF-stabilized TEO-in-water emulsions successfully inhibited the growth of both Gram-negative (E. coli, S. typhimurium) and Gram-positive bacteria (L. monocytogenes). As for the antioxidant properties, approximately 50 mg of paper or 3-5 mg of film per mL of food simulant D1 were required to attain 50 % inhibition in radical scavenging tests. Nonetheless, despite the stability and the active properties of these bio-based hydrocolloids, providing this antioxidant and antimicrobial activity was incompatible with maintaining the organoleptic properties of the foodstuff unaltered.

Chitosan coatings containing thyme essential oil enhance the quality of snakehead (Channa striata) during chilled storage verified by metabolomics approaches.

In the present study, we investigated the preservative effects of chitosan (CS) coatings, with and without thyme essential oil (TEO), combined with vacuum impregnation (VI) on maintaining the quality of snakehead fillets during chilled storage. The results showed that the VI treatment significantly inhibited drip loss, discoloration, microbial proliferation, and the accumulation of biogenic amines (BAs) in the sneakhead fillets. Compared to the control, the fillets treated with VI of 1% (w/w) CS and 1.5% (w/w) TEO (i.e., CSTEO) showed significant reductions in both psychrophiles and mesophiles, with a 2.66 log CFU/g decrease in total viable count (TVC) on day 3 and a 1.89 log CFU/g decline in TVC on day 9, respectively. In addition, the content of histamine and putrescine in the CSTEO groups was maintained at ∼1.14 and 3.23 mg/kg during the 12-day chilled storage, respectively. A total of 100 chemical compounds were tentatively identified using untargeted metabolomics approaches. The multivariate analysis further revealed that the combination of VI and CSTEO maintained fish quality mainly through preventing lipid oxidation and protein degradation. Overall, the VI-CSTEO treatment effectively maintained the fish quality during storage at 4°C, with minimum microbial proliferation and accumulation of BAs. PRACTICAL APPLICATION: The preservative effect of chitosan coatings containing thyme essential oil combined with vacuum impregnation on snakehead quality during the 12-day chilled storage was verified, and the underlying mechanisms were deciphered through integrated metabolomics approaches. Our study could provide a promising strategy for the preservation of aquatic products.

Thyme and Oregano Oil Potential Therapeutics against Malathion Toxicity through Biochemical, Histological, and Cytochrome P450 1A2 Activities in Male Wistar Rats.

The widespread use of malathion may offer several hazards to humans and animals; additionally, many medicinal plants provide what is known as a broad antitoxicity treatment. This study was carried out to investigate hazardous biochemical and histological reactions to MOP and evaluate the effectiveness of TEO and OEO essential oils in restoring normal physiological conditions after MOP exposure by measuring enzyme-specific activity for Cytochrome P450 1A2 (CYP1A2). One hundred and twenty rats were divided into six groups of twenty animals each: (i) C - MOP served as the control group, (ii) C + MOP treated with 5 mg/kg/BW of Malathion-D10, (iii) TEO treated with 100 mg/kg/BW of oregano essential oil, (iv) TEO treated with 100 mg/kg/BW of thyme essential oil, (v) MOP + OEO treated with 5 mg/kg/BW of Malathion-D10 and 100 mg/kg/BW of oregano essential oil, and (vi) MOP + TEO treated with 5 mg/kg/BW of Malathion-D10 and 100 mg/kg/BW of thyme essential oil. The results indicated the protective effects of OEO and TEO against MOP-induced weight loss. Additionally, there was a significant improvement in ALT, AST, and ALK-Ph after being treated with OEO and TEO, either alone or after MOP exposure. Also, treatment with OEO and TEO ameliorated these oxidative stress parameters, indicating their antioxidative properties. A histopathological examination of liver tissues showed reduced hepatocellular damage and improved liver architecture in the OEO and TEO, both alone and in combination with MOP, and protective effects were more pronounced in the TEO-treated groups. However, the results indicated that TEO was more effective than OEO in increasing CYP1A2 expression and alleviating MOP-induced toxicity. Specifically, TEO showed higher protein expression and therapeutic action in reducing liver damage. In conclusion, these findings suggest that OEO and TEO may be potent therapeutic agents against MOP toxicity, offering protective effects by enhancing CYP1A2 activity and mitigating organ damage. Such knowledge would be an important step toward developing potentially unique treatment options for natural antitoxins.

A double-sided coating paper antibacterial indicator card based on polyvinyl alcohol/sodium carboxymethyl cellulose-anthocyanins and chitosan-halloysite nanotubes loaded essential oil to monitor fish freshness.

This study developed a multifunctional paper-based freshness antibacterial indicator card by dual-sided coating on conventional filter paper. The indicator coating was composed of anthocyanins from purple cabbage, and polyvinyl alcohol and sodium carboxymethyl cellulose as substrates while the antibacterial coating contained halloysite nanotubes for loaded thyme essential oil and chitosan. FT-IR, XRD, and SEM analyses revealed that the components were well-mixed, and the paper was tightly bound to the coatings through hydrogen bonds. Additionally, the coating effectively filled the porous fiber gaps in the paper, significantly enhancing the mechanical properties of the paper. The tensile strength of the coated paper was enhanced from 14.28 MPa to a range of 42.25-47.71 MPa, and the bending resistance was increased from 0.35 N·mm to a range of 1.72-1.99 N·mm compared to the uncoated paper. The addition of anthocyanins provided excellent sensitivity to pH and ammonia for the indicator card. Furthermore, the coating including halloysite nanotubes for loaded thyme essential oil exhibited antimicrobial resistance against Escherichia coli and Staphylococcus aureus. When used on fresh carp, the antibacterial indicator card not only indicated the freshness of the carp but also extended the best before date of the fish meat by 1-2 days. The indicator exhibited the most pronounced color transformation and optimal freshness indication performance when the mass fraction of anthocyanins was 2 %.