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    Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review
    (Mdpi, 2020) Mutlu-Ingok, Aysegul; Devecioglu, Dilara; Dikmetas, Dilara Nur; Karbancioglu-Guler, Funda; Capanoglu, Esra
    The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils-natural and liquid secondary plant metabolites-are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc. This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities. Additionally, the recent applications of EOs including encapsulation, edible coatings, and active packaging are outlined.
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    Influence of Juice Processing on Food Bioactives
    (Springer International Publishing Ag, 2022) Dikmetas, Dilara Nur; Devecioglu, Dilara; Mutlu-Ingok, Aysegul; Tomas, Merve; Karbancioglu-Guler, Funda
    [No abstract available]
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    A study on correlations between antimicrobial effects and diffusion coefficient, zeta potential and droplet size of essential oils
    (Walter De Gruyter Gmbh, 2020) Mutlu-Ingok, Aysegul; Firtin, Burcu; Karbancioglu-Guler, Funda; Altay, Filiz
    It was hypothesized that inhibition zone of an essential oil (EO) in a Petri dish might be relevant to its diffusion coefficient (DC) into agar medium, which may be calculated from the Fick's diffusion. Antibacterial activities of cumin, dill weed, fennel, ginger and oregano EOs were evaluated against Campylobacter jejuni and Campylobacter coli. DCs, zeta potential and droplet sizes of EOs were measured. The inhibition zones of EOs had in accordance with DCs whereas they had a reverse relation with droplet size. The measured DCs were in the range of 0.82-1.50 x 10(-12) m(2) s(-1). The effective DC of EOs calculated from the total flux exhibited good correlations with measured DCs. Outcomes of this study may provide a pre-assessment for the antimicrobial activity of any EOs from its DC. Furthermore, it may help to understand the studies on how EOs pass through a bacterium cell and show antimicrobial effects.