Research Keyword: Enzymatic inhibition

FTIR Characterization and Bioactivity Assessment of Cinnamomum camphora Essential Oil: Antioxidant, Anti-Enzymatic, and Antifungal Properties Against Phytopathogens

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Camphor tree essential oil has been studied for its ability to fight fungal diseases that harm crops and its potential health benefits. The research found that this natural oil completely stops the growth of several harmful fungi at high concentrations, making it a promising eco-friendly alternative to synthetic pesticides. The oil also showed antioxidant properties and may help regulate blood sugar levels, suggesting uses in both agriculture and medicine.

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FTIR Characterization and Bioactivity Assessment of Cinnamomum camphora Essential Oil: Antioxidant, Anti-Enzymatic, and Antifungal Properties Against Phytopathogens

mycolabadmin

Camphor tree essential oil shows promise as a natural, eco-friendly fungicide for protecting crops from fungal diseases. The oil demonstrated strong antifungal activity against several common plant pathogens while also possessing antioxidant and potential antidiabetic properties. This makes it a valuable candidate to replace harmful synthetic pesticides in agriculture, offering benefits for both environmental health and sustainable farming practices.

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Talaromyces pinophilus Strain HD25G2 as a Novel Biocontrol Agent of Fusarium culmorum, the Causal Agent of Root and Crown Rot of Soft Wheat

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Researchers discovered that a fungus called Talaromyces pinophilus can fight against Fusarium culmorum, a harmful fungus that damages wheat crops and produces toxic compounds. The beneficial fungus works by producing natural enzymes that break down the walls of harmful fungal cells. Importantly, when applied before the harmful fungus appears, it completely prevents infection and toxin production, offering farmers a natural alternative to chemical pesticides.

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Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life

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Researchers developed a new packaging method for sliced mushrooms that uses essential oil vapors combined with modified atmosphere packaging to keep them fresh longer. The treatment with essential oils from eugenol, bergamot, and grapefruit prevented browning and slowed bacterial growth, allowing packaged mushrooms to stay fresh and appealing for about 12 days at refrigeration temperature. This is significantly longer than untreated mushrooms which became unacceptable after just 5 days. The method works naturally without synthetic chemicals and could help reduce food waste from mushroom spoilage.

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