Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

By Geíza Alves Azerêdo, T. M. Stamford, Pollyana Campos Nunes, N. J. G. Neto, M. Oliveira, E. L. Souza. 2011

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Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7 C (2014, background): “Azeredo et al. (2011) evaluated the inactivation kinetics of Y.”
Postharvest treatment of nanochitosan-based coating loaded with Zataria multiflora essential oil improves antioxidant activity and extends shelf-life of cucumber (2016, background): “In recent years, considerable attention has been directed toward natural compounds, such as essential oils (EOs), as a promising approach for controlling postharvest decay (De Azeredo et al., 2011; Mohammadi, Hashemi, & Hosseini, 2015a).”
Chitosan nanoparticles loaded with Cinnamomum zeylanicum essential oil enhance the shelf life of cucumber during cold storage (2015, background): “In this regard, some studies have exhibited an interesting inhibitory effect of essential oils (EOs) and their constituents on food-related spoiling and pathogenic microorganisms (De Azeredo et al., 2011; de Sousa et al., 2012).”