Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application

Essential oils as food eco-preservatives: Model system studies on the effect of temperature on limonene antibacterial activity

Antimicrobial properties of essential oils predestine these substances to be used as ecological food preservatives. However, their activity is determined by variety of factors among which external conditions and food properties are highly important. Herein the influence of limonene on artificial membranes was studied to verify the effect of temperature on the incorporation of this compound into model bacterial membrane. The investigations were done on lipid monolayers and the experiments involved the surface pressure-area measurements, penetration studies and Brewster Angle Microscopy analysis. It was found that limonene incorporates into lipid monolayers causing their fluidization. However, the magnitude of alterations depends on limonene concentration, model membrane composition and, for a given composition, on system condensation. Moreover, the influence of limonene is stronger at lower temperatures and, in the light of collected data, this may be a consequence of strong volatility and evaporation of limonene increasing with temperature.

Biosynthesis of Silver Nanoparticles from Protium serratum and Investigation of their Potential Impacts on Food Safety and Control

Silver nanoparticles play an integral part in the evolution of new antimicrobials against the broad ranges of pathogenic microorganisms. Recently, biological synthesis of metal nanoparticles using plant extracts has been successfully consummated. In the present study, the biosynthesis of silver nanoparticles (AgNPs) was conducted using the leaf extract of plant Protium serratum, having novel ethnomedicinal. The synthesized AgNPs were characterized using UV-Visible spectroscopy, dynamic light scattering spectroscopy (DLS), Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy. The DLS study revealed the surface charge of the resulted nanoparticles that was highly negative, i.e., −25.0 ± 7.84 mV and the size was 74.56 ± 0.46 nm. The phytochemical and FTIR analysis confirmed the role of water-soluble phyto-compounds for the reduction of silver ions to silver nanoparticles. The potential antibacterial activity of AgNPs was studied against the food borne pathogens viz. Pseudomonas aeruginosa (IC₅₀ = 74.26 ± 0.14 μg/ml), Escherichia coli (IC₅₀ = 84.28 ± 0.36 μg/ml), Bacillus subtilis (IC₅₀ = 94.43 ± 0.4236 μg/ml). The in vitro antioxidant potential of AgNPs was evaluated using 1, 1-diphenyl-2-picryl-hydrazil (IC₅₀ = 6.78 ± 0.15 μg/ml) and hydroxyl radical assay (IC₅₀ = 89.58 ± 1.15 μg/ml). In addition, the cytotoxicity of AgNPs was performed against fibroblast cell line L-929 to evaluate their biocompatibility. The overall results of the present investigation displayed the potential use of P. serratum leaf extract as a good bio-resource for the biosynthesis of AgNPs and their implementation in diverse applications, specifically as antibacterial agent in food packaging and preservation to combat against various food borne pathogenic bacteria along with its pharmaceutical and biomedical applications.

Dietary inclusion effects of phytochemicals as growth promoters in animal production

Growth promoters have been widely used as a strategy to improve productivity, and great benefits have been observed throughout the meat production chain. However, the prohibition of growth promoters in several countries, as well as consumer rejection, has led industry and the academy to search for alternatives. For decades, the inclusion of phytochemicals in animal feed has been proposed as a replacement for traditional growth promoters. However, there are many concerns about the application of phytochemicals and their impact on the various links in the meat production chain (productive performance, carcass and meat quality). Therefore, the effects of these feed additives are reviewed in this article, along with their potential safety and consumer benefits, to understand the current state of their use. In summary, the replacement of traditional growth promoters in experiments with broilers yielded benefits in all aspects of the meat production chain, such as improvements in productive performance and carcass and meat quality. Although the effects in pigs have been similar to those observed in broilers, fewer studies have been carried out in pigs, and there is a need to define the types of phytochemicals to be used and the appropriate stages for adding such compounds. In regard to ruminant diets, few studies have been conducted, and their results have been inconclusive. Therefore, it is necessary to propose more in vivo studies to determine other strategies for phytochemical inclusion in the production phases and to select the appropriate types of compounds. It is also necessary to define the variables that will best elucidate the mechanism(s) of action that will enable the future replacement of synthetic growth promoters with phytochemical feed additives.

Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts

Biogenic amine formation and bacterial growth of vacuum-packed European anchovy treated with 1% lemon balm (LB) or lavender (LD) ethanol extracts was investigated. The treated samples were stored at 2 ± 1 °C for 11 d and analyzed for biogenic amines, total viable count, fecal coliform count, and lactic acid bacterial count. The analyses were done on 0, 4, 7, 9, and 11 d of storage. Both LB and LD extracts proved effective in reducing most biogenic amines, with histamine reduced by 3-fold compared to control. The calculated biogenic amine index showed that LB extract was the most effective in inhibiting the biogenic amine formation. The reduction in total viable count was low and the bacterial contamination reached more than 7 log cfu/g at the end of the storage period for all the samples. Moreover, the reduction in fecal coliform and lactic acid bacterial count by LB and LD extracts was below 1 log cfu/g. Treatment of European anchovy with LB and LD extracts proved to be a very effective preservation technique to reduce the biogenic amine formation and lower the risk of histamine fish poisoning but is not effective in reduction of bacterial load. Consequently, LB and LD extracts could be used to reduce the biogenic amine formation which provides additional safety prior to spoilage for histamine sensitive fish species.

Antimicrobial activity of Olea europaea Linné extracts and their applicability as natural food preservative agents

The antimicrobial activity of phenolic compounds from Olea (O.) europaea Linné (L.) is part of the scientific discussion regarding the use of natural plant extracts as alternative food preservative agents. Although, the basic knowledge on the antimicrobial potential of certain molecules such as oleuropein, hydroxytyrosol or elenolic acid derivatives is given, there is still little information regarding their applicability for food preservation. This might be primarily due to the lack of information regarding the full antimicrobial spectrum of the compounds, their synergisms in natural or artificial combinations and their interaction with food ingredients. The present review accumulates available literature from the past 40 years, investigating the antimicrobial activity of O. europaea L. derived extracts and compounds in vitro and in food matrices, in order to evaluate their food applicability. In summary, defined extracts from olive fruit or leaves, containing the strongest antimicrobial compounds hydroxytyrosol, oleacein or oleacanthal in considerable concentrations, appear to be suitable for food preservation. Nonetheless there is still need for consequent research on the compounds activity in food matrices, their effect on the natural microbiota of certain foods and their influence on the sensorial properties of the targeted products.

Antibacterial Action of Jineol Isolated from Scolopendra subspinipes mutilans against Selected Foodborne Pathogens

This study was undertaken to assess the antibacterial potential of 3,8-dihydroxyquinoline (jineol) isolated from Scolopendra subspinipes mutilans against selected foodborne pathogens Escherichia coli O157:H7 and Staphylococcus aureus KCTC-1621. Jineol at the tested concentration (50 μL; corresponding to 250 μg/disk) exhibited significant antibacterial effects as a diameter of inhibition zones (11.6-13.6 mm), along with minimum inhibitory concentration (MIC) and minimum bactericidal concentration values found in the range of (62.5-125 μg/mL) and (125-250 μg/mL), respectively. Jineol also exhibited significant antibacterial effects as confirmed by the reduction in bacterial cell viabilities, increasing release of potassium (K+) ions (650 and 700 mmole/L) and 260 nm materials (optical density: 2.98-3.12) against both the tested pathogens, E. coli O157:H7 and S. aureus KCTC-1621, respectively. Moreover, changes in the cell wall morphology of E. coli O157:H7 and S. aureus KCTC-1621 cells treated with jineol at MIC further confirmed its inhibitory potential against the tested pathogens, suggesting its role as an effective antimicrobial to control foodborne pathogens.

Inhibition of Murine Norovirus and Feline Calicivirus by Edible Herbal Extracts

Human noroviruses (HuNoVs) cause foodborne and waterborne viral gastroenteritis worldwide. Because HuNoV culture systems have not been developed thus far, no available medicines or vaccines preventing infection with HuNoVs exist. Some herbal extracts were considered as phytomedicines because of their bioactive components. In this study, the inhibitory effects of 29 edible herbal extracts against the norovirus surrogates murine norovirus (MNV) and feline calicivirus (FCV) were examined. FCV was significantly inhibited to 86.89 ± 2.01 and 48.71 ± 7.38% by 100 μg/mL of Camellia sinensis and Ficus carica, respectively. Similarly, ribavirin at a concentration of 100 μM significantly reduced the titer of FCV by 77.69 ± 10.40%. Pleuropterus multiflorus (20 μg/mL) showed antiviral activity of 53.33 ± 5.77, and 50.00 ± 16.67% inhibition was observed after treatment with 20 μg/mL of Alnus japonica. MNV was inhibited with ribavirin by 59.22 ± 16.28% at a concentration of 100 μM. Interestingly, MNV was significantly inhibited with 150 µg/mL Inonotus obliquus and 50 μg/mL Crataegus pinnatifida by 91.67 ± 5.05 and 57.66 ± 3.36%, respectively. Treatment with 20 µg/mL Coriandrum sativum slightly reduced MNV by 45.24 ± 4.12%. The seven herbal extracts of C. sinensis, F. carica, P. multiflorus, A. japonica, I. obliquus, C. pinnatifida, and C. sativum may have the potential to control noroviruses without cytotoxicity.

Antibacterial and Antiadhesive Activities of Extracts from Edible Plants against Soft Drink Spoilage by Asaia spp

This study was conducted to investigate the antibacterial and antiadhesive activities of ethanol extracts from five edible plant parts: cinnamon bark ( Cinnamomum zeylanicum ), licorice root ( Glycyrrhiza radix ), nettle leaves ( Urtica dioica ), green tea leaves ( Camellia sinensis ), and elderberry flowers ( Sambucus nigra ). The chemical constituents of the extracts were identified using high-performance liquid chromatography and liquid chromatography plus mass spectrometry. Six strains of Asaia lannensis and Asaia bogorensis bacteria isolated from spoiled commercial fruit-flavored noncarbonated mineral water were used. Bacterial adhesion to polystyrene as an attachment substrate in culture media supplemented with 10% plant extract was evaluated using luminometric measurement of the ATP extracted from adhered cells. The viability of the adhered and planktonic cells was assessed using the plate count method, and the relative adhesion coefficient was calculated. All tested crude extracts contained flavonols (kaempferol, quercetin, and their derivatives), flavanols (catechin and derivatives), flavanones (glabrol, licorice glycoside A, and liquiritin), and phenolic acids (gallic, quinic, chlorogenic, neochlorogenic, caffeic, coumaric, and ferulic). The culture medium with 10% elderberry extract provided the least favorable environment for all tested bacterial strains. Extracts from green tea, cinnamon, and licorice also had significant inhibitory effects on the adhesion of the tested bacterial strains. This research suggests that the addition of selected edible plant extracts could improve the microbial stability of noncarbonated soft drinks.

Antimicrobial activity and bioguided fractionation of Rumex tingitanus extracts for meat preservation

This study was undertaken to investigate the antibacterial and antifungal activities of Rumex tingitanus leaves extracts as well as the identification of bioactive components and their performance in meat preservation. Total phenolics and flavonoids showed the highest content of phenolics and flavonoids in the ethyl acetate fraction (Rt EtOAcF). For antimicrobial efficacy, leaves extract and derived fraction were tested for their capacity to inhibit bacterial and fungal proliferation in vitro and in vivo. The ethyl acetate fraction showed the most potent antibacterial and antifungal activities compared to the others extracts. Thus, the efficacy of this extract to inhibit the proliferation of Listeria monocytogenes in minced beef meat model was examined. This fraction eradicates the L. monocytogenes population in meat in a concentration- and time-dependent manner. A bio-guided purification of the Rt EtOAc fraction resulted in the isolation of the compound responsible for the observed antimicrobial activity. This compound was identified as luteolin by analysis of spectroscopic data.

CHEMICAL COMPOUNDS ISOLATED IN THIS ARTICLE

Luteolin (PubChem CID: 5280445); p-iodonitrotetrazolium chloride (PubChem CID: 64957); Amphotericin B (PubChem CID: 5280965); Gentamicin and (PubChem CID: 6419933); Hexane (PubChem CID: 8058); Methanol (PubChem CID: 887); Ethanol (PubChem CID: 702); Dimethylsulfoxide (PubChem CID: 679); Quercetin (PubChem CID: 5280343); Gallic acid (PubChem CID: 370).

Extract of Syringa oblata: A new biocontrol agent against tobacco bacterial wilt caused by Ralstonia solanacearum

Ralstonia solanacearum causes serious wilt disease in tobacco. To effectively control this disease, the antibacterial activity of 95% ethanol extracts from the flower buds of Syringa oblata was examined. Based on GC-MS analysis and an inhibition experiment against R. solanacearum, the main antibacterial component is eugenol. We further determined the effect of eugenol on the physiology, biochemistry, and cellular morphology of R. solanacearum. The results showed that eugenol can destroy wilt bacteria, leading to the disappearance of flagella, the leakage of contents, and the appearance of a cavity. SDS-PAGE showed that eugenol decreased protein content in R. solanacearum, reduced medium carbohydrate utilization, and inhibited CAT and SDH activity. The above results showed that eugenol had a significant inhibitory effect on R. solanacearum and this component has the potential to prevent tobacco bacterial wilt.

The efficacy of Mentha arvensis L. and M. piperita L. essential oils in reducing pathogenic bacteria and maintaining quality characteristics in cashew, guava, mango, and pineapple juices

This study evaluated the ability of the essential oil from Mentha arvensis L. (MAEO) and M. piperita L. (MPEO) to induce ≥5-log reductions in counts (CFU/mL) of E. coli, L. monocytogenes, and Salmonella enterica serovar Enteritidis in Brain-Heart Infusion broth (BHIB) and cashew, guava, mango, and pineapple juices during refrigerated storage (4±0.5°C). The effects of the incorporation of these essential oils on some physicochemical and sensory parameters of juices were also evaluated. The incorporation of 5, 2.5, 1.25, or 0.625μL/mL of MAEO in BHIB caused a ≥5-log reduction in counts of E. coli and Salmonella Enteritidis after 24h of storage; but only 5μL/mL was able to cause the same reduction in counts of L.monocytogenes. The incorporation of 10μL/mL of MPEO in BHIB caused a ≥5-log reduction in counts of E. coli, Salmonella Enteritidis, and L. monocytogenes after 24h of storage; smaller reductions were observed in BHIB containing 5, 2.5, and 1.25μL/mL of MPEO. Similar reductions were observed when the MAEO or MPEO was incorporated at the same concentrations in mango juice. The incorporation of MAEO or MPEO at all tested concentrations in cashew, guava, and pineapple juices resulted in a ≥5-log reduction in pathogen counts within 1h. The incorporation of MAEO and MPEO (0.625 and 1.25μL/mL, respectively) in fruit juices did not induce alterations in °Brix, pH, and acidity, but negatively affected the taste, aftertaste, and overall acceptance. The use of MAEO or MPEO at low concentrations could constitute an interesting tool to achieve the required 5-log reduction of pathogenic bacteria in cashew, guava, mango, and pineapple fruit juices. However, new methods combining the use of MAEO or MPEO with other technologies are necessary to reduce their negative impacts on specific sensory properties of these juices.

Efficacy of Trans-cinnamaldehyde and Eugenol in Reducing Acinetobacter baumannii Adhesion to and Invasion of Human Keratinocytes and Controlling Wound Infection In Vitro

The study investigated the efficacy of two natural, plant-derived antimicrobials (PDAs), namely trans-cinnamaldehyde (TC), and eugenol (EG) for decreasing Acinetobacter baumannii adhesion to and invasion of human keratinocytes (HEK001). Moreover, the efficacy of two PDAs for inhibiting A. baumannii biofilm formation was determined using an in vitro collagen matrix wound model. Additionally, the effect of TC and EG on A. baumannii biofilm architecture was visualized using confocal scanning microscopy. Further the effect of both PDAs on genes critical for biofilm synthesis was determined using real-time quantitative polymerase chain reaction. Both TC and EG significantly reduced A. baumannii adhesion and invasion to HEK001 by ~2 to 3 log₁₀ CFU/mL (p < 0.05) compared with the controls (p < 0.05). Further, after 24 and 48 h, TC and EG inhibited biofilm formation by ~1.5 to 2 and ~2 to 3.5 log₁₀ CFU/mL, compared with controls (p < 0.05). Confocal microscopy revealed that TC and EG disrupted the biofilm architecture. RT-qPCR results indicated that two phytochemicals significantly down-regulated the transcription of genes associated with A. baumannii biofilm production. The results suggest that both TC and EG could potentially be used to treat A. baumannii wound infections; however, their efficacy in in vivo models needs to be validated. Copyright © 2016 John Wiley & Sons, Ltd.

Atividade antisséptica do óleo essencial de Lippia origanoides Cham. (Alecrim-pimenta) na presença de leite bovino

Resumo: Objetivou-se determinar atividade antisséptica do óleo essencial de Lippia origanoides na presença de leite bovino. A composição química do óleo essencial de alecrim pimenta foi determinada por cromatografia gasosa acoplada à espectrometria de massas (CG-EM), sendo detectados 53 compostos, dos quais 16 foram identificados (>0,1% área total). O carvacrol (32,7%), p-cimeno (23%), timilmetil éter, cariofileno (7,98%) e o γ-terpineno (5,40%) foram os componentes mais abundantes. A concentração inibitória mínima para Staphylococcus aureus ATCC 25923 e E. coli ATCC 8739 foi de 60μL/mL, enquanto para Salmonella Choleraesuis ATCC 35640 foi de 90μL/mL. A concentração bactericida mínima foi de 120μL/mL para as três bactérias. Avaliou-se a atividade antisséptica do óleo essencial na concentração de 120μL/mL na presença de leite bovino sobre as mesmas cepas bacterianas. O óleo em estudo apresentou efeito inibitório do crescimento das cepas em diferentes tempos de ação (p<0,05). S. aureus apresentou maiores índices de inibição após 5 min de contato e Escherichia coli e Salmonella Choleraesuis após 15 min. O óleo essencial de alecrim-pimenta revelou ser um potencial antimicrobiano natural, mesmo na presença de matéria orgânica constituída de uma matriz nutricional complexa que é o leite bovino.

Hydrosol of Thymbra capitata Is a Highly Efficient Biocide against Salmonella enterica Serovar Typhimurium Biofilms

Salmonella is recognized as one of the most significant enteric foodborne bacterial pathogens. In recent years, the resistance of pathogens to biocides and other environmental stresses, especially when they are embedded in biofilm structures, has led to the search for and development of novel antimicrobial strategies capable of displaying both high efficiency and safety. In this direction, the aims of the present work were to evaluate the antimicrobial activity of hydrosol of the Mediterranean spice Thymbra capitata against both planktonic and biofilm cells of Salmonella enterica serovar Typhimurium and to compare its action with that of benzalkonium chloride (BC), a commonly used industrial biocide. In order to achieve this, the disinfectant activity following 6-min treatments was comparatively evaluated for both disinfectants by calculating the concentrations needed to achieve the same log reductions against both types of cells. Their bactericidal effect against biofilm cells was also comparatively determined by in situ and real-time visualization of cell inactivation through the use of time-lapse confocal laser scanning microscopy (CLSM). Interestingly, results revealed that hydrosol was almost equally effective against biofilms and planktonic cells, whereas a 200-times-higher concentration of BC was needed to achieve the same effect against biofilm compared to planktonic cells. Similarly, time-lapse CLSM revealed the significant advantage of the hydrosol to easily penetrate within the biofilm structure and quickly kill the cells, despite the three-dimensional (3D) structure of Salmonella biofilm.

IMPORTANCE

The results of this paper highlight the significant antimicrobial action of a natural compound, hydrosol of Thymbra capitata, against both planktonic and biofilm cells of a common foodborne pathogen. Hydrosol has numerous advantages as a disinfectant of food-contact surfaces. It is an aqueous solution which can easily be rinsed out from surfaces, it does not have the strong smell of the essential oil (EO) and it is a byproduct of the EO distillation procedure without any industrial application until now. Consequently, hydrosol obviously could be of great value to combat biofilms and thus to improve product safety not only for the food industries but probably also for many other industries which experience biofilm-related problems.

Essential Oils in Foods: From Ancient Times to the 21st Century

Medicinal plants and culinary herbs have been used since ancient times. Essential oils (EO) are a mixture of numerous compounds, mainly terpenes, alcohols, acids, esters, epoxides, aldehydes, ketones,aminesandsulfides,thatareprobablyproducedbyplantsasaresponsetostress[1].[...].

Traditional uses, phytochemistry and pharmacological properties of Neolamarckia cadamba: A review

ETHNOPHARMACOLOGICAL RELEVANCE

There are more than 3000 officially documented plants in the Indian subcontinent that hold great medicinal potential. One such under-explored plant is an evergreen tropical tree Neolamarckia cadamba (Roxb.) Bosser (Rubiaceae). It is widely distributed in tropical and subtropical regions of the world and has therapeutic potential against many diseases such as diabetes, anaemia, stomatitis, leprosy, cancer and infectious diseases. Neolamarckia cadamba has historical existence in India and it is mentioned in mythical stories. There are several reports on medicinal values of root, bark and leaves of N. cadamba; but the literature on its fruits is scanty. Therefore, the present review aims to provide updated comprehensive information on the phytochemistry and pharmacological properties of different parts of N. cadamba tree with special reference to its fruit, in order to open new perspectives for future food and pharmacological research.

MATERIALS AND METHODS

A literature search was performed on N. cadamba using ethnobotanical textbooks, published articles in peer-reviewed journals, unpublished materials, government survey reports and scientific databases such as Pubmed, Scopus, Web of Science, Science Direct, Google Scholar and other web search engines (Google, Yahoo). The Plant List, International Plant Name Index and Kew Botanical Garden Plant name databases were used to validate the scientific names.

RESULTS AND DISCUSSION

Neolamarckia cadamba is one of the economically important trees, which is being exploited for paper, pulp and wood industry. In folk medicine, various parts of N. cadamba are used in the treatment of various ailments such as fever, uterine complaints, blood diseases, skin diseases, tumour, anaemia, eye inflammation and diarrhoea. Other reported uses of N. cadamba include antihepatotoxic, antimalarial, analgesic, anti-inflammatory, antipyretic, diuretic and laxative. Various phytochemicals such as cadambine and its derivatives (dihydrocadambine and isodihydrocadambine) and indole alkaloids (Neolamarckines) were isolated from the leaves; whereas the presence of quinovic acid derivatives have been reported in the bark of N. cadamba.

CONCLUSION

The present review compiles information on an ethnopharmacologically useful plant N. cadamba. Bioactive compounds responsible for its various medicinal properties and their effects at the molecular level need to be investigated in more detail. Furthermore, the detailed study of toxicity and pharmacological properties of extracts as well as molecules in N. cadamba is required to confirm the ethnomedicinal claims of N. cadamba for food and pharmaceutical applications.

Plectranthus amboinicus (Lour.) Spreng: Botanical, Phytochemical, Pharmacological and Nutritional Significance

Plectranthus amboinicus (Lour.) Spreng. is a perennial herb belonging to the family Lamiaceae which occurs naturally throughout the tropics and warm regions of Africa, Asia and Australia. This herb has therapeutic and nutritional properties attributed to its natural phytochemical compounds which are highly valued in the pharmaceutical industry. Besides, it has horticultural properties due to its aromatic nature and essential oil producing capability. It is widely used in folk medicine to treat conditions like cold, asthma, constipation, headache, cough, fever and skin diseases. The leaves of the plant are often eaten raw or used as flavoring agents, or incorporated as ingredients in the preparation of traditional food. The literature survey revealed the occurrence 76 volatiles and 30 non-volatile compounds belonging to different classes of phytochemicals such as monoterpenoids, diterpenoids, triterpenoids, sesquiterpenoids, phenolics, flavonoids, esters, alcohols and aldehydes. Studies have cited numerous pharmacological properties including antimicrobial, antiinflammatory, antitumor, wound healing, anti-epileptic, larvicidal, antioxidant and analgesic activities. Also, it has been found to be effective against respiratory, cardiovascular, oral, skin, digestive and urinary diseases. Yet, scientific validation of many other traditional uses would be appreciated, mainly to discover and authenticate novel bioactive compounds from this herb. This review article provides comprehensive information on the botany, phytochemistry, pharmacology and nutritional importance of P. amboinicus essential oil and its various solvent extracts. This article allows researchers to further explore the further potential of this multi-utility herb for various biomedical applications.

Antibacterial Activity of Indian Borage (Plectranthus amboinicus Benth) Leaf Extracts in Food Systems and Against Natural Microflora in Chicken Meat

The ability of acetone and ethyl acetate extracts of the leaves of a traditional Indian medicinal plant, Indian borage (Plectranthus amboinicus Benth) to prevent spoilage of artificially inoculated model food systems (cabbage and papaya) and natural microflora of chicken meat was evaluated. These extracts were able to reduce the bacterial counts in all food systems; however, the effective concentration varied with the complexity of the system (cabbage Collapse

Key Words

• Plectranthus amboinicus
• antibacterial activity
• cell wall damage
• food model system
• food safety

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MESH Headings Collapse

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Affiliation(s)

Sandeep Kumar Gupta Fruit and Vegetable Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570020, India
Pradeep Singh Negi Fruit and Vegetable Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570020, India

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Melanin and humic acid-like polymer complex from olive mill waste waters. Part I. Isolation and characterization

A water soluble humic acid and melanin-like polymer complex (OMWW-ASP) was isolated from olive mill waste waters (OMWW) by ammonium sulfate fractionation to be used as natural additive in food preparations. The dark polymer complex was further characterized by a variety of biochemical, physicochemical and spectroscopic techniques. OMWW-ASP is composed mainly of proteins associated with polyphenols and carbohydrates and the distribution of its relative molecular size was determined between about 5 and 190 kDa. SDS-PAGE shows the presence of a well separated protein band of 21.3 kDa and a low molecular weight peptide. The OMWW-ASP complex exhibits a monotonically increasing UV-Vis absorption spectrum and it contains stable radicals. Antioxidant activity measurements reveal the ability of the OMWW protein fraction to scavenge both the cationic 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(+)) radical, as well as the stable nitroxide free radical 4-hydroxy-2,2,6,6-tetramethylpiperidine 1-oxyl (TEMPOL).

HRMS Profile of a Hazelnut Skin Proanthocyanidin-rich Fraction with Antioxidant and Anti-Candida albicans Activities

Roasted hazelnut skins (RHS) represent a byproduct of kernel industrial processing. In this research, a RHS extract (RHS-M) and its fraction RHS-M-F3 enriched in proanthocyanidins (PAs), with antioxidant activity, were characterized in terms of total phenolic compound and PA contents. RHS-M and RHS-M-F3 showed antifungal properties against Candida albicans SC5314 (MIC2 = 3.00 and 0.10 μg/mL and MIC0 = 5.00 and 0.50 μg/mL, respectively), determined by the microbroth dilution method and Candida albicans morphological analysis. No cytotoxic effect on HEKa and HDFa cell lines was exhibited by RHS-M and RHS-M-F3. The metabolite profiling of RHS-M and RHS-M-F3 was performed by thiolysis followed by HPLC-UV-HRMS analysis and a combination of HRMS-FIA and HPLC-HRMS(n). Extract and fraction contain oligomeric PAs (mDP of 7.3 and 6.0, respectively, and DP up to 10) mainly constituted by B-type oligomers of (epi)-catechin. Also, (epi)-gallocatechin and gallate derivatives were identified as monomer units, and A-type PAs were detected as minor compounds.

In Vitro Antimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices

In the present investigation, comparison of antimicrobial activities of different spices, Curcuma longa, Zingiber officinale, and Mentha arvensis, and medicinal herbs, such as Withania somnifera, Rauvolfia serpentina, Emblica officinalis, Terminalia arjuna, and Centella asiatica, was evaluated. Different extraction solvents (acetone, methanol, ethanol, and water) were used and extracts were examined against Bacillus cereus, Serratia sp., Rhodotorula mucilaginosa, Aspergillus flavus, and Penicillium citrinum isolated from juices. Extracts from the medicinal herb and spices have significant activity. B. cereus was the most sensitive and R. mucilaginosa was the most resistant among the microorganisms tested. Ethanolic and methanolic extract of C. asiatica displayed maximum diameter of inhibition zone against bacteria and yeast and percentage mycelial inhibition against moulds. This study confirmed the potential of selected extracts of spices as effective natural food preservative in juices.

Modeling red cabbage seed extract effect on Penicillium corylophilum: Relationship between germination time, individual and population lag time

The inhibitory effect of a red cabbage seed extract on germination time, individual (single spore) and population lag time of Penicillium corylophilum was studied. First, to compare the biological variability of single spore germination and lag times under stressful conditions, data were collected at levels of red cabbage seed extract varying from 0 to 10 mg/g (150 spores observed in each trial of germination, ca 50 spores in each individual lag experiment). Experiments were performed on malt agar at 25 °C, pH 5.2, aw 0.99. The data, without any transformation, were statistically analyzed; several probability distribution functions were used to fit the cumulated germination times and the individual lag times of spores. In both cases, the best fit was obtained with the Normal distribution. In parallel, lag times at the population level (ca 2000 spores per trial) were collected for the same range of plant extract. Not surprisingly, the difference between individual and population lag times could be explained by a stochastic process. More interestingly, it was shown that under stressful conditions, the population lag time did not correspond to the time required for germination of 95% of spores, but to a much longer time. Finally, it was deduced from the statistical analysis, completed by microscopic observations, that the plant extract affected mainly the hyphal elongation (and then the lag time) and not the germination. Next, secondary models were developed to quantify the effect of red cabbage seed extract on the median of germination times, individual and population lag times. The Minimum Inhibitory Concentrations (MICs) were estimated. It was shown that the red cabbage seed extract MIC for P. corylophilum lag time did not depend on the inoculum load. Application of the secondary models allowed us to conclude that under the conditions of our experiment, the addition of 10 mg/g of red cabbage seed extract enabled extension of lag time to two weeks.

The Use of Plant Antimicrobial Compounds for Food Preservation

Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted.