{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T07:41:00Z","timestamp":1792395660880,"version":"4.4.0"},"reference-count":57,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,10,18]],"date-time":"2026-10-18T00:00:00Z","timestamp":1792281600000},"content-version":"vor","delay-in-days":290,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:p>\n                    The present study evaluated the yield, phytochemical composition, antioxidant potential, and antimicrobial properties of\n                    <jats:italic>Salvia rosmarinus<\/jats:italic>\n                    essential oil (REO), as well as its potential application as a natural preservative in fermented thick cream. The essential oil obtained by hydrodistillation (yield: 0.9%) was analyzed by gas chromatography\u2013mass spectrometry (GC\u2013MS), which identified 15 compounds representing 100% of the total composition. The major constituents were 1,8\u2010cineole (34.26%), camphor (19.7%), and\n                    <jats:italic>\u03b1<\/jats:italic>\n                    \u2010pinene (14.27%). REO exhibited moderate antioxidant activity, with an IC\u2085\u2080 value of 1.12\u2009mg\/mL, indicating a notable free radical scavenging capacity. Antimicrobial assays demonstrated broad\u2010spectrum activity against both gram\u2010positive and gram\u2010negative bacteria, with inhibition zones ranging from 8 to 22\u2009mm. The lowest minimum inhibitory concentration (MIC) values (0.5% v\/v) were observed for\n                    <jats:italic>Bacillus cereus<\/jats:italic>\n                    ,\n                    <jats:italic>Pseudomonas aeruginosa<\/jats:italic>\n                    , and\n                    <jats:italic>Streptococcus bovis<\/jats:italic>\n                    , whereas\n                    <jats:italic>Enterococcus faecium<\/jats:italic>\n                    showed the highest MIC (2% v\/v), indicating strain\u2010dependent susceptibility. Incorporation of 0.13% REO into fermented thick cream improved sensory acceptance by enhancing flavor without causing overpowering intensity. Physicochemical and microbiological analyses showed delayed acidification and reduced microbial growth in REO\u2010treated samples compared with controls, confirming its preservative effect. Collectively, these findings highlight the multifunctional properties of REO as antioxidant activity and antimicrobial agent with acceptable flavor profile, supporting its potential application in food preservation and the development of natural functional ingredients.\n                  <\/jats:p>","DOI":"10.1155\/ijfo\/2241675","type":"journal-article","created":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T06:50:42Z","timestamp":1792392642000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Rosemary Essential Oil as a Natural Preservative in Fermented Thick Cream: Effects on Microbial Stability, Physicochemical Properties, and Sensory Quality"],"prefix":"10.1155","volume":"2026","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-8579-465X","authenticated-orcid":false,"given":"Karima","family":"Maaroufi","sequence":"first","affiliation":[{"name":"Higher Institute of Biotechnology of Beja Laboratory Functional Physiology and Bio-resources Valorisation University of Jendouba  Beja Tunisia  uj.rnu.tn"},{"name":"Higher Institute of Biotechnology of Beja Jendouba University  Beja Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3064-9129","authenticated-orcid":false,"given":"Baya","family":"Mhamdi","sequence":"additional","affiliation":[{"name":"Higher Institute of Biotechnology of Beja Laboratory Functional Physiology and Bio-resources Valorisation University of Jendouba  Beja Tunisia  uj.rnu.tn"},{"name":"Higher Institute of Biotechnology of Beja Jendouba University  Beja Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0933-2066","authenticated-orcid":false,"given":"Chedia","family":"Aouadhi","sequence":"additional","affiliation":[{"name":"Higher Institute of Biotechnology of Beja Jendouba University  Beja Tunisia"},{"name":"University of Tunis El Manar (UTM) Pasteur Institute of Tunisia Laboratory of Epidemiology and Veterinary Microbiology. 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