Rosmarinus officinalis essential oil obtained by hydrodistillation was tested as corrosion inhibitor of steel in 0.5 M H2SO4 using weight loss measurements, and electrochemical .polarisation methods. Results obtained ...Rosmarinus officinalis essential oil obtained by hydrodistillation was tested as corrosion inhibitor of steel in 0.5 M H2SO4 using weight loss measurements, and electrochemical .polarisation methods. Results obtained indicate that the corrosion rate is reduced and R. officinalis oil adsorbs on the metal surface and then inhibits corrosion process. Its inhibition efficiency increases with oil increasing content to reach 61% at 1 g/L. Polarisation curves indicate that RO acts as a cathodic inhibitor. The inhibition efficiency of naturally oil remains slightly constant with the rise of temperature. Chemical analysis of R. officinalis essential oil was carried out using capillary GC and GC/MS. The oil composition was characterized by high amount of oxygenated monoterpene （77%） with 1,8-cineol （52.1%） as main component. Discussion of adsorption was investigated on the the isotherm adsorption of essential oil on basis of essential oil composition. Finally the steel has been also reported.展开更多
This study was aimed to encapsulate Ziziphora clinopodioides –Rosmarinus officinalis essential oil (Z-REO) using sodium alginate (NaAlg) and to evaluate its performance on antimicrobial and antioxidative activities a...This study was aimed to encapsulate Ziziphora clinopodioides –Rosmarinus officinalis essential oil (Z-REO) using sodium alginate (NaAlg) and to evaluate its performance on antimicrobial and antioxidative activities and sensory attributes in lamb burger patties during cold storage for 12 days.GC-MS analysis of Z-REO indicated carvacrol (21.5%) and thymol (16.9%) were the major components.SEM images showed the formation of encapsulated particles.The presence of encapsulated Z-REO in NaAlg was proved based on the increase in band intensity of FTIR spectra.By increasing mass ratios of NaAlg:Z-REO from 1:1 to 2:1,and 4:1,encapsulation efficiency was increased.Average zeta-potential values (mV) of the mass ratios 4:1 and 2:1 were −48.67 and −44.83,indicating the stability of encapsulated particles.The average size of particles ranged from 159.14 nm to 256.14 nm.The results showed that the encapsulated nanoparticles could markedly decrease the growth of inoculated Escherichia coli O157:H7 and Staphylococcus aureus and delay the lipid oxidation of lamb patties compared to the control samples and in samples with free Z-REO.Furthermore,nanoparticles efficiently decreased discoloration and off-odor development in the patties.Therefore,NaAlg-Z-REO nanoparticles could efficiently reduce bacterial growth and oxidative or sensory deterioration of lamb patties during storage.展开更多
文摘Rosmarinus officinalis essential oil obtained by hydrodistillation was tested as corrosion inhibitor of steel in 0.5 M H2SO4 using weight loss measurements, and electrochemical .polarisation methods. Results obtained indicate that the corrosion rate is reduced and R. officinalis oil adsorbs on the metal surface and then inhibits corrosion process. Its inhibition efficiency increases with oil increasing content to reach 61% at 1 g/L. Polarisation curves indicate that RO acts as a cathodic inhibitor. The inhibition efficiency of naturally oil remains slightly constant with the rise of temperature. Chemical analysis of R. officinalis essential oil was carried out using capillary GC and GC/MS. The oil composition was characterized by high amount of oxygenated monoterpene （77%） with 1,8-cineol （52.1%） as main component. Discussion of adsorption was investigated on the the isotherm adsorption of essential oil on basis of essential oil composition. Finally the steel has been also reported.
文摘This study was aimed to encapsulate Ziziphora clinopodioides –Rosmarinus officinalis essential oil (Z-REO) using sodium alginate (NaAlg) and to evaluate its performance on antimicrobial and antioxidative activities and sensory attributes in lamb burger patties during cold storage for 12 days.GC-MS analysis of Z-REO indicated carvacrol (21.5%) and thymol (16.9%) were the major components.SEM images showed the formation of encapsulated particles.The presence of encapsulated Z-REO in NaAlg was proved based on the increase in band intensity of FTIR spectra.By increasing mass ratios of NaAlg:Z-REO from 1:1 to 2:1,and 4:1,encapsulation efficiency was increased.Average zeta-potential values (mV) of the mass ratios 4:1 and 2:1 were −48.67 and −44.83,indicating the stability of encapsulated particles.The average size of particles ranged from 159.14 nm to 256.14 nm.The results showed that the encapsulated nanoparticles could markedly decrease the growth of inoculated Escherichia coli O157:H7 and Staphylococcus aureus and delay the lipid oxidation of lamb patties compared to the control samples and in samples with free Z-REO.Furthermore,nanoparticles efficiently decreased discoloration and off-odor development in the patties.Therefore,NaAlg-Z-REO nanoparticles could efficiently reduce bacterial growth and oxidative or sensory deterioration of lamb patties during storage.
