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    Antimicrobial activity of essential oils from some important aromatic plants
    (Agrimedia Gmbh, 2016) Kara, Hasan H.
    The antibacterial activity of essential oils has been recognized for a long time. In the present study, the antibacterial properties of the essential oils from twelve species (Foeniculum vulgare, Juniperus communis, Vitex agnus castus, Eucalyptus globulus, Laurus nobilis, Lovandula angustifolia, Lavandula stoechas, Mentha piperita, Myrtus communis, Rosmarinus officinalis, Salvia sp., Thymus sp.) were examined for their capacity to inhibit the growth of five strains of food borne pathogenic microorganism (Escherichia coli, Bacillus cereus, Staphylococcus aureus, Salmonella typhimurium, Yersinia enterocolitica). Antibacterial activity of the essential oil samples was determined by the agar diffusion method. Nearly all essential oil samples were effective against the pathogens tested, especially for Staphylococcus aureus. The essential oil sample from Thymus sp. was more effective than the other samples. Respectively Eucalyptus globulus, Laurus nobilis, Lavandula stoechas, Mentha piperita, Rosmarinus officinalis, Salvia sp. and Thymus sp. essential oils showed the strongest effects against Staphylococcus aureus.
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    Flaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storage
    (Elsevier Sci Ltd, 2024) Kara, Hasan H.; Araiza-Calahorra, Andrea; Rigby, Neil M.; Sarkar, Anwesha
    This study aimed to extract oleosomes (OLs) from flaxseeds and assess their response to environmental conditions during storage (pH and ionic strengths), shear and tribological stresses. Our hypothesis was that a shear-induced instability will enable OLs to exhibit favourable lubrication performance. During storage, OLs exhibited resistance to droplet aggregation for up to 6 weeks owing to the proteins (3.5-152.8 kDa molecular weights) stabilizing the OL droplets. However, presence of divalent (Ca2+) ions induced destabilization with marked increase in droplet size (p < 0.05). OLs demonstrated shear thinning behaviour, displaying an order of magnitude higher viscosity than flaxseed oil (FSO) at low shear rates (<10 s(-1)). Strikingly, OLs mirrored the frictional profile of FSO regardless of entrainment speeds, due to droplet coalescence, validating the hypothesis. Such kinetic stability with shear-induced coalescing feature of OLs hold strong potential for future plant-based food development, particularly in achieving desired mouthfeel characteristics.