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Zhang Y, Chen Y, Liu H, Sun B. Advances of nanoparticle derived from food in the control of α-dicarbonyl compounds-A review. Food Chem 2024; 444:138660. [PMID: 38330613 DOI: 10.1016/j.foodchem.2024.138660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 01/04/2024] [Accepted: 01/31/2024] [Indexed: 02/10/2024]
Abstract
α-Dicarbonyl compounds (α-DCs) are predominantly generated through the thermal processing of carbohydrate and protein-rich food. They are pivotal precursors to hazard formation, such as advanced glycation end products (AGEs), acrylamide, and furan. Their accumulation within the body will be genotoxicity and neurotoxicity. Recently, significant advancements have been made in nanotechnology, leading to the widespread utilization of nanomaterials as functional components in addressing the detrimental impact of α-DCs. This review focuses on the control of α-DCs through the utilization of nanoparticle-based functional factors, which were prepared by using edible components as resources. Four emerging nanoparticles are introduced including phenolic compounds-derived nanoparticle, plant-derived nanoparticle, active peptides-derived nanoparticle, and functional minerals-derived nanoparticle. The general control mechanisms as well as the recent evidence pertaining to the aforementioned aspects were also discussed, hoping to valuable helpful references for the development of innovative α-DCs scavengers and identifying the further scope of research.
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Affiliation(s)
- Ying Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, People's Republic of China
| | - Yunhai Chen
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, People's Republic of China
| | - Huilin Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, People's Republic of China.
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, People's Republic of China
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Nie RZ, Luo HM, Chen JY, Sun LH, Wang ZB, Zhang ZP, Bao YR. Molecular insights into the interactions of theaflavin and epicatechin with different lipid bilayer membranes by molecular dynamics simulation. Chem Phys Lipids 2024; 262:105405. [PMID: 38795837 DOI: 10.1016/j.chemphyslip.2024.105405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 05/18/2024] [Accepted: 05/20/2024] [Indexed: 05/28/2024]
Abstract
At present, consumers increasingly favored the natural food preservatives with fewer side-effects on health. The green tea catechins and black tea theaflavins attracted considerable interest, and their antibacterial effects were extensively reported in the literature. Epicatechin (EC), a green tea catechin without a gallate moiety, showed no bactericidal activity, whereas the theaflavin (TF), also lacking a gallate moiety, exhibited potent bactericidal activity, and the antibacterial effects of green tea catechins and black tea theaflavins were closely correlated with their abilities to disrupt the bacterial cell membrane. In our present study, the mechanisms of membrane interaction modes and behaviors of TF and EC were explored by molecular dynamics simulations. It was demonstrated that TF exhibited markedly stronger affinity for the POPG bilayer compared to EC. Additionally, the hydrophobic interactions of tropolone/catechol rings with the acyl chain part could significantly contribute to the penetration of TF into the POPG bilayer. It was also found that the resorcinol/pyran rings were the key functional groups in TF for forming hydrogen bonds with the POPG bilayer. We believed that the findings from our current study could offer useful insights to better understand the stronger antibacterial effects of TF compared to EC.
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Affiliation(s)
- Rong-Zu Nie
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Huo-Min Luo
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Jing-Yu Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Li-Heng Sun
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Zi-Bo Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Zhen-Ping Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Ya-Ru Bao
- Science and Technology Division, Zhengzhou University of Light Industry, Zhengzhou, 450001, China.
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Paula VB, Dias LG, Estevinho LM. Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation. Molecules 2024; 29:1941. [PMID: 38731432 PMCID: PMC11085808 DOI: 10.3390/molecules29091941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/10/2024] [Accepted: 04/11/2024] [Indexed: 05/13/2024] Open
Abstract
Dairy products are highly susceptible to contamination from microorganisms. This study aimed to evaluate the efficacy of hydroxypropyl methylcellulose (HPMC) and propolis film as protective coatings for cheese. For this, microbiological analyses were carried out over the cheese' ripening period, focusing on total mesophilic bacteria, yeasts and moulds, lactic acid bacteria, total coliforms, Escherichia coli, and Enterobacteriaceae. Physicochemical parameters (pH, water activity, colour, phenolic compounds content) were also evaluated. The statistical analysis (conducted using ANOVA and PERMANOVA) showed a significant interaction term between the HPMC film and propolis (factor 1) and storage days (factor 2) with regard to the dependent variables: microbiological and physicochemical parameters. A high level of microbial contamination was identified at the baseline. However, the propolis films were able to reduce the microbial count. Physicochemical parameters also varied with storage time, with no significant differences found for propolis-containing films. Overall, the addition of propolis to the film influenced the cheeses' colour and the quantification of phenolic compounds. Regarding phenolic compounds, their loss was verified during storage, and was more pronounced in films with a higher percentage of propolis. The study also showed that, of the three groups of phenolic compounds (hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids), hydroxycinnamic acids showed the most significant losses. Overall, this study reveals the potential of using HPMC/propolis films as a coating for cheese in terms of microbiological control and the preservation of physicochemical properties.
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Affiliation(s)
- Vanessa B. Paula
- Doctoral School, University of León (ULE), Campus de Vegazana, 24007 León, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal; (L.G.D.); (L.M.E.)
| | - Luís G. Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal; (L.G.D.); (L.M.E.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Letícia M. Estevinho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal; (L.G.D.); (L.M.E.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Ben Hsouna A, Čmiková N, Ben Akacha B, Ben Saad R, Mnif W, Garzoli S, Kačániová M. Changes in inoculated Salmonella enterica subsp. enterica Serovar Enteritidis and other microbiological qualities of vacuum-packed carrot slices after treatment with aqueous extract of Lobularia maritima. Heliyon 2024; 10:e29065. [PMID: 38576551 PMCID: PMC10990898 DOI: 10.1016/j.heliyon.2024.e29065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 03/28/2024] [Accepted: 03/29/2024] [Indexed: 04/06/2024] Open
Abstract
After harvesting, pathogens can infect fresh vegetables in different ways. Pathogenic bacteria associated with fresh vegetables can cause widespread epidemics associated with foodborne illness. The aim of this study was to assess the microbiological quality of carrot slices after treatment with aqueous extracts of Lobularia maritima (AELm) at different concentrations AELm1 (10 mg/mL), AELm2 (5 mg/mL), AELm3 (2.5 mg/mL) and AELm4 (1.25 mg/mL), and Salmonella enterica subsp. enterica serovar Enteritidis, along with vacuum packaging and storage of carrots for 7 days at 4 °C. On days 1. and 7., total viable counts (TVC), and coliforms bacteria (CB), and Salmonella count were all analysed. Microorganisms that were obtained from carrots were identified using MALDI-TOF MS Biotyper Mass Spectrometry. The total viable, coliform bacteria and Salmonella counts were varied by the group of treatment. Higher counts were found in the control group on both days. The most isolated species of bacteria were Salmonella enterica and Pantoea agglomerans on the 1. day and Klebsiella oxytoca on the 7. day. The current study adds useful information for a better understanding of how Salmonella enterica reacts to the effect of AELm and its potential use as a sustainable washing method to eliminate bacteria from freshly cut carrots.
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Affiliation(s)
- Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, P.O. Box 1177, Sfax, 3018, Tunisia
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir, 5000, Tunisia
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
| | - Boutheina Ben Akacha
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, P.O. Box 1177, Sfax, 3018, Tunisia
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, P.O. Box 1177, Sfax, 3018, Tunisia
| | - Wissem Mnif
- Department of Chemistry, College of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha, 61922, Saudi Arabia
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro, 5, 00185, Rome, Italy
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, Warszawa, 01 043, Poland
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Taleghani A, Eghbali S, Moghimi R, Mokaber-Esfahani M. Crataegus pentagyna willd. Fruits, leaves and roots: phytochemicals, antioxidant and antimicrobial potentials. BMC Complement Med Ther 2024; 24:126. [PMID: 38504297 PMCID: PMC10949799 DOI: 10.1186/s12906-024-04430-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Accepted: 03/11/2024] [Indexed: 03/21/2024] Open
Abstract
BACKGROUND The hawthorn has recently been used as a popular herbal medicine in food applications and phytotherapy, especially for the cardiovascular system. METHODS In this study, phytochemicals were evaluated by LC-ESI-MS, GC-MS, and biological activity, including antioxidant (DPPH test) and antibacterial (broth dilution assay), in different extracts of Crataegus pentagyna fruit, leaf, and root. RESULTS Globally, 49 phenolics were tentatively identified using HPLC-ESI-MS/MS in the hydro-methanolic extract of the fruit (major apigenin, caffeoylquinic acid derivative, and 4-O-(3'-O-glucopyranosyl)-caffeoyl quinic acid), 42 in the leaf (major salicylic acid, naringenin-6-C-glucoside, and naringin), and 33 in the root (major naringenin-7-O-neohesperidoside, isovitexin-2″-O-rhamnoside, and 4-O-(3'-O-glucopyranosyl)-caffeoyl quinic acid). The major group compounds analyzed by GC-MS in petroleum ether extracts were hydrocarbons (63.80%) and fatty acids and their derivatives (11.77%) in fruit, hydrocarbons (49.20%) and fatty acids and their derivatives (13.85%) in leaf, and hydrocarbons (53.96%) and terpenes (13.06%) in root. All samples exhibited promising phytochemical profile (total phenol, flavonoid, phenolic acid, and anthocyanin), antioxidant and antibacterial capacities, especially in hydro-methanolic extract of fruit (210.22 ± 0.44 mg GAE/g DE; 79.93 ± 0.54 mg QE/g DE; 194.64 ± 0.32 mg CAE/g DE; 85.37 ± 0.13 mg cyanidin 3-glucoside/100 g FW; DPPH: 15.43 ± 0.65 µg/mL; MIC: 0.15-0.62 µg/mL; and MBC: 0.62-1.25 mg/mL), followed by the leaf and root extracts, respectively. The PCA and heatmap analysis results distinguished metabolite profile differences for samples. CONCLUSION The results of the present work provide scientific support for C. pentagyna as antimicrobial agents and natural antioxidants in human health and food preservation.
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Affiliation(s)
- Akram Taleghani
- Department of Chemistry, Faculty of Science, Gonbad Kavous University, Gonbad Kavous, Iran.
| | - Samira Eghbali
- Department of Pharmacognosy, School of Pharmacy, Birjand University of Medical Sciences, Birjand, Iran
| | - Roya Moghimi
- Department of Organic Chemistry, Faculty of Chemistry, University of Mazandaran, Babolsar, Iran
| | - Majid Mokaber-Esfahani
- Department of Chemistry, Faculty of Science, Gonbad Kavous University, Gonbad Kavous, Iran
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Wang L, Li H, Chen J, Wang Y, Gu Y, Jiu M. Antibacterial Mechanisms and Antivirulence Activities of Oridonin against Pathogenic Aeromonas hydrophila AS 1.1801. Microorganisms 2024; 12:415. [PMID: 38399819 PMCID: PMC10891661 DOI: 10.3390/microorganisms12020415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/08/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
Aeromonas hydrophila, a Gram-negative bacterium widely found in freshwater environments, acts as a common conditional pathogen affecting humans, livestock, and aquatic animals. In this study, the impact of oridonin, an ent-kaurane diterpenoid compound derived from Rabdosia rubescens, on the virulence factors of A. hydrophila AS 1.1801 and its antibacterial mechanism was elucidated. The minimum inhibitory concentration (MIC) of oridonin against A. hydrophila AS 1.1801 was 100 μg/mL. Oridonin at inhibitory concentrations could significantly increase the electrical conductivity in the supernatant and escalate nucleic acid leakage (p < 0.01). This effect was concomitant with observed distortions in bacterial cells, the formation of cytoplasmic cavities, cellular damage, and pronounced inhibition of protein and nucleic acid synthesis. Additionally, oridonin at inhibitory levels exhibited a noteworthy suppressive impact on A. hydrophila AS 1.1801 across biofilm formation, motility, hemolytic activity, lipase activity, and protease activity (p < 0.05), demonstrating a dose-dependent enhancement. qRT-PCR analysis showed that the gene expression of luxR, qseB and omp were significantly downregulated after oridonin treatment in A. hydrophila AS 1.1801 (p < 0.05). Our results indicated that oridonin possessed significant antibacterial and anti-virulence effects on A. hydrophila AS 1.1801.
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Affiliation(s)
- Lunji Wang
- Key Laboratory of Microbial Resources Development and Utilization, Henan University of Science and Technology, Luoyang 471023, China; (L.W.); (J.C.)
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (H.L.); (Y.W.); (Y.G.)
| | - Huijuan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (H.L.); (Y.W.); (Y.G.)
| | - Jinhao Chen
- Key Laboratory of Microbial Resources Development and Utilization, Henan University of Science and Technology, Luoyang 471023, China; (L.W.); (J.C.)
| | - Yi Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (H.L.); (Y.W.); (Y.G.)
| | - Yuqing Gu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; (H.L.); (Y.W.); (Y.G.)
| | - Min Jiu
- Key Laboratory of Microbial Resources Development and Utilization, Henan University of Science and Technology, Luoyang 471023, China; (L.W.); (J.C.)
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Xu Y, Guan X, Wang S. Synergistic bactericidal mechanisms of RF energy simultaneously combined with cinnamon essential oil or epsilon-polylysine against Salmonella revealed at cellular and metabolic levels. Int J Food Microbiol 2024; 408:110447. [PMID: 37907022 DOI: 10.1016/j.ijfoodmicro.2023.110447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 09/13/2023] [Accepted: 10/11/2023] [Indexed: 11/02/2023]
Abstract
Radio frequency (RF) heating and antimicrobials are considered to be effective methods for inactivating food pathogens. This study explored the bactericidal effects against Salmonella of RF heating combined with two kinds of natural antimicrobials possessing different hydrophobic properties and their synergistic bactericidal mechanisms. Results showed that RF heating caused sublethal damage to bacterial cells and enhanced the interaction of cells and antimicrobials, leading to synergistic bactericidal effects of the simultaneous combination of RF heating and antimicrobials. The combination of RF heating and ε-polylysine (ε-PL) further promoted cell morphological alteration, raised membrane permeability, intracellular adenosine triphosphate (ATP) leakage and intracellular reactive oxygen species (ROS) accumulation compared to individual treatment. The simultaneous combination of RF heating and cinnamon essential oil nanoemulsion (CEON) also further enhanced membrane permeability and ROS accumulation compared to individual treatment, but impacts were less than those in the combination of RF heating and ε-PL. The major synergistic bactericidal mechanism of RF heating and CEON was significantly inhibiting intracellular ATP synthesis. The untargeted metabolomics analysis revealed that the combined treatments enhanced disturbances to multiple intracellular metabolisms compared to individual treatment, thus leading to synergistic bactericidal effects against Salmonella. These results provide an in-depth understanding of the synergistic bactericidal mechanisms of the combination of RF heating and natural antimicrobials from cellular and metabolic levels.
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Affiliation(s)
- Yuanmei Xu
- College of Biological and Food Engineering, Changshu Institute of Technology, 99 South Third Ring Road, Changshu 215500, China
| | - Xiangyu Guan
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; Washington State University, Department of Biological Systems Engineering, Pullman, WA 99164-6120, USA.
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Arampatzis AS, Pampori A, Droutsa E, Laskari M, Karakostas P, Tsalikis L, Barmpalexis P, Dordas C, Assimopoulou AN. Occurrence of Luteolin in the Greek Flora, Isolation of Luteolin and Its Action for the Treatment of Periodontal Diseases. Molecules 2023; 28:7720. [PMID: 38067450 PMCID: PMC10707704 DOI: 10.3390/molecules28237720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/17/2023] [Accepted: 11/19/2023] [Indexed: 12/18/2023] Open
Abstract
Higher plants possess the ability to synthesize a great number of compounds with many different functions, known as secondary metabolites. Polyphenols, a class of flavonoids, are secondary metabolites that play a crucial role in plant adaptation to both biotic and abiotic environments, including UV radiation, high light intensity, low/high temperatures, and attacks from pathogens, among others. One of the compounds that has received great attention over the last few years is luteolin. The objective of the current paper is to review the extraction and detection methods of luteolin in plants of the Greek flora, as well as their luteolin content. Furthermore, plant species, crop management and environmental factors can affect luteolin content and/or its derivatives. Luteolin exhibits various biological activities, such as cytotoxic, anti-inflammatory, antioxidant and antibacterial ones. As a result, luteolin has been employed as a bioactive molecule in numerous applications within the food industry and the biomedical field. Among the different available options for managing periodontitis, dental care products containing herbal compounds have been in the spotlight owing to the beneficial pharmacological properties of the bioactive ingredients. In this context, luteolin's anti-inflammatory activity has been harnessed to combat periodontal disease and promote the restoration of damaged bone tissue.
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Affiliation(s)
- Athanasios S. Arampatzis
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.S.A.); (A.P.); (E.D.)
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
| | - Aspasia Pampori
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.S.A.); (A.P.); (E.D.)
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
| | - Eleftheria Droutsa
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.S.A.); (A.P.); (E.D.)
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
| | - Maria Laskari
- School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (M.L.); (C.D.)
| | - Panagiotis Karakostas
- School of Dentistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (P.K.); (L.T.)
| | - Lazaros Tsalikis
- School of Dentistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (P.K.); (L.T.)
| | - Panagiotis Barmpalexis
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
- Laboratory of Pharmaceutical Technology, Division of Pharmaceutical Technology, School of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Christos Dordas
- School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (M.L.); (C.D.)
| | - Andreana N. Assimopoulou
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.S.A.); (A.P.); (E.D.)
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation, Aristotle University of Thessaloniki, 57001 Thessaloniki, Greece;
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Bonin E, Avila VD, Carvalho VM, Cardoso MAP, Matos AM, Ramos AVG, Cabral MRP, Baldoqui DC, Sarragiotto MH, Filho BADA, Prado IND. Study of chemical constituents, antioxidants and antimicrobial activities of Tamarindus indica L. seed. J Food Sci 2023; 88:4639-4652. [PMID: 37755709 DOI: 10.1111/1750-3841.16739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 07/20/2023] [Accepted: 07/27/2023] [Indexed: 09/28/2023]
Abstract
The fruits of Tamarindus indica L. are consumed worldwide, with various parts of the plant being used for medicinal purposes. The residues (pericarp and seeds) generated during cellulose processing are of significant value as they contain bioactive compounds with diverse biological activities. The objective of this study was to evaluate the chemical constituents of the ethyl acetate fraction as possible substitutes for synthetic compounds with biological properties using ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS/MS) analysis and the evaluation of the antioxidant activity (ferric reducing antioxidant power [FRAP], 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid [ABTS], and 1-diphenyl-2-picrylhydrazyl [DPPH]), total phenolic compounds (TPC), and antimicrobial activity of the hydroalcoholic extract and tamarind seed fractions were also performed. The chemical investigation of the acetate fraction using UHPLC-HRMS/MS resulted in the putative identification of 14 compounds, including flavonoids, (+)-catechin/(-)-epicatechin, procyanidin B2, procyanidin C2, isoquercetin, quercetin, luteolin, rutin, taxifolin, eriodictyol, kaempferide, hydroxybenzoic acid, protocathecuic acid, and protocathecuic acid methyl and ethyl esters derivatives. The crude hydroalcoholic extract exhibited the best results in terms of TPC: 883.87 gallic acid equivalent (GAE; mg/g) and antioxidant activity: FRAP: 183.29 GAE (mg/g), ABTS: 39.67%, and DPPH: 91.08%. The extract exhibited excellent antibacterial activity against gram-positive bacteria, specifically Staphylococcus aureus minimum inhibitory concentration (MIC)/minimum bactericidal concentration (MBC; 62.5/125 g/mL) and Bacillus cereus MIC/MBC (125/250 g/mL), and gram-negative bacteria, specifically Aeromonas hydrophila MIC/MBC (125/250 µg/mL) and Pseudomonas aeruginosa MIC/MBC (250/500 g/mL). Morphological damage to cells was observed using flow cytometry and scanning electron microscopy. Tamarind seeds contain unique bioactive compounds that should be explored for their use as novel food preservatives. PRACTICAL APPLICATION: Original data were obtained regarding the Tamarindus indica L. seed extract and the ethyl acetate and hexane fractions. This research aimed to investigate the potential of these for food preservation and as alternatives to additives and synthetic compounds added to cattle feed. This paper reports novel findings regarding the chemical composition of the extract and its antioxidant activity, along with its antimicrobial activity against bacteria (gram-positive: Staphylococcus aureus, Bacillus cereus, and gram-negative: Salmonella enterica serovar Enteritidis, Escherichia coli, Pseudomonas aeruginosa, and Aeromonas hydrophila) and yeasts (Candida albicans and Saccharomyces cerevisiae).
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Affiliation(s)
- Edinéia Bonin
- Post Graduate Program in Food Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Vicente Diaz Avila
- Department of Veterinary Medicine, Remington University Corporation, Ibagué, Tolima, Colombia
| | | | | | - Aylle Medeiros Matos
- Post Graduate in Animal Science, State University of Maringá, Maringá, Paraná, Brazil
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Battistini R, Masotti C, Bianchi DM, Decastelli L, Garcia-Vozmediano A, Maurella C, Fauconnier ML, Paparella A, Serracca L. In Vivo Evaluation of the Potential of Thyme and Lemon Hydrolates as Processing Aids to Reduce Norovirus Concentration during Oyster Depuration. Foods 2023; 12:3976. [PMID: 37959094 PMCID: PMC10647395 DOI: 10.3390/foods12213976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/24/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
In this study, we evaluated the use of hydrolates, co-products of essential oil distillation, as processing aids to improve the depuration process of Pacific oysters (Crassostrea gigas) as a post-harvest method aimed at reducing the norovirus (NoV) viral load. Live oysters were kept in water to which hydrolates of Thymus serpyllum and Citrus limon at 1% were added for 24 h. The concentration of NoV was quantified using the ISO 15216-1 quantitative real-time RT-PCR method in the oyster digestive tissue both before and after the treatment. The results showed a significant reduction of 0.2 log in the NoV GII concentration after 24 h of treatment with 1% C. limon hydrolate. Conversely, treatment with T. serpyllum did not appear to reduce the concentration of NoV compared to the control. Additionally, a sensory analysis was conducted through a blind survey comparing untreated and treated oysters. No changes in the sensory and physical characteristics of the oysters were observed, except for a decrease in the marine flavour intensity, which was positively perceived by consumers. These results indicate that the addition of hydrolates of C. limon at 1% during depuration might represent a promising processing aid for enhancing both the safety and acceptability of live oysters.
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Affiliation(s)
- Roberta Battistini
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Chiara Masotti
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Daniela Manila Bianchi
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Lucia Decastelli
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Aitor Garcia-Vozmediano
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Cristiana Maurella
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium;
| | - Antonello Paparella
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy;
| | - Laura Serracca
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
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11
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Mkangara M. Prevention and Control of Human Salmonella enterica Infections: An Implication in Food Safety. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:8899596. [PMID: 37727836 PMCID: PMC10506869 DOI: 10.1155/2023/8899596] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 08/19/2023] [Accepted: 08/26/2023] [Indexed: 09/21/2023]
Abstract
Salmonella is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after consuming contaminated water, animal, and plant products. The bacterium is the third leading cause of human death among diarrhoeal diseases worldwide. Therefore, human salmonellosis is of public health concern demanding integrated interventions against the causative agent, Salmonella enterica. The prevention of salmonellosis in humans is intricate due to several factors, including an immune-stable individual infected with S. enterica continuing to shed live bacteria without showing any clinical signs. Similarly, the asymptomatic Salmonella animals are the source of salmonellosis in humans after consuming contaminated food products. Furthermore, the contaminated products of plant and animal origin are a menace in food industries due to Salmonella biofilms, which enhance colonization, persistence, and survival of bacteria on equipment. The contaminated food products resulting from bacteria on equipment offset the economic competition of food industries and partner institutions in international business. The most worldwide prevalent broad-range Salmonella serovars affecting humans are Salmonella Typhimurium and Salmonella Enteritidis, and poultry products, among others, are the primary source of infection. The broader range of Salmonella serovars creates concern over multiple strategies for preventing and controlling Salmonella contamination in foods to enhance food safety for humans. Among the strategies for preventing and controlling Salmonella spread in animal and plant products include biosecurity measures, isolation and quarantine, epidemiological surveillance, farming systems, herbs and spices, and vaccination. Other measures are the application of phages, probiotics, prebiotics, and nanoparticles reduced and capped with antimicrobial agents. Therefore, Salmonella-free products, such as beef, pork, poultry meat, eggs, milk, and plant foods, such as vegetables and fruits, will prevent humans from Salmonella infection. This review explains Salmonella infection in humans caused by consuming contaminated foods and the interventions against Salmonella contamination in foods to enhance food safety and quality for humans.
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Affiliation(s)
- Mwanaisha Mkangara
- Department of Science and Laboratory Technology, Dar es Salaam Institute of Technology, P.O. Box 2958, Dar es Salaam, Tanzania
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12
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Silva BN, Teixeira JA, Cadavez V, Gonzales-Barron U. Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria. Foods 2023; 12:3206. [PMID: 37685139 PMCID: PMC10486694 DOI: 10.3390/foods12173206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 08/22/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
The microbial quality of raw milk artisanal cheeses is not always guaranteed due to the possible presence of pathogens in raw milk that can survive during manufacture and maturation. In this work, an overview of the existing information concerning lactic acid bacteria and plant extracts as antimicrobial agents is provided, as well as thermisation as a strategy to avoid pasteurisation and its negative impact on the sensory characteristics of artisanal cheeses. The mechanisms of antimicrobial action, advantages, limitations and, when applicable, relevant commercial applications are discussed. Plant extracts and lactic acid bacteria appear to be effective approaches to reduce microbial contamination in artisanal raw milk cheeses as a result of their constituents (for example, phenolic compounds in plant extracts), production of antimicrobial substances (such as organic acids and bacteriocins, in the case of lactic acid bacteria), or other mechanisms and their combinations. Thermisation was also confirmed as an effective heat inactivation strategy, causing the impairment of cellular structures and functions. This review also provides insight into the potential constraints of each of the approaches, hence pointing towards the direction of future research.
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Affiliation(s)
- Beatriz Nunes Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.C.); (U.G.-B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
| | - José António Teixeira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.C.); (U.G.-B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.C.); (U.G.-B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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13
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Julizan N, Ishmayana S, Zainuddin A, Van Hung P, Kurnia D. Potential of Syzygnium polyanthum as Natural Food Preservative: A Review. Foods 2023; 12:2275. [PMID: 37372486 DOI: 10.3390/foods12122275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 05/25/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This paper reviews recent articles about S. polyanthum dating back to the year 2000. This review summarizes the findings of natural compounds presented in S. polyanthum and their functional properties as antioxidants, antimicrobial agents, and natural preservatives in various types of food.
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Affiliation(s)
- Nur Julizan
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Safri Ishmayana
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Achmad Zainuddin
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Pham Van Hung
- School of Biotechnology, International University, Vietnam National University, Ho Chi Minh City 721400, Vietnam
| | - Dikdik Kurnia
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
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14
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Olvera-Aguirre G, Piñeiro-Vázquez ÁT, Sanginés-García JR, Sánchez Zárate A, Ochoa-Flores AA, Segura-Campos MR, Vargas-Bello-Pérez E, Chay-Canul AJ. Using plant-based compounds as preservatives for meat products: A review. Heliyon 2023; 9:e17071. [PMID: 37383206 PMCID: PMC10293679 DOI: 10.1016/j.heliyon.2023.e17071] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 05/11/2023] [Accepted: 06/06/2023] [Indexed: 06/30/2023] Open
Abstract
The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis provides a brief overview of how bioactive compounds (BC) impact meat and MP preservation, and how they can be utilized for preservation purposes. The use of BC, particularly plant-based antioxidants, can reduce the rate of auto-oxidation and microbial growth, thereby extending the shelf life of MP. These BC include polyphenols, flavonoids, tannins, terpenes, alkaloids, saponins, and coumarins, which have antioxidant and antimicrobial properties. Bioactive compounds can act as preservatives and improve the sensory and physicochemical properties of MP when added under appropriate conditions and concentrations. However, the inappropriate extraction, concentration, or addition of BC can also lead to undesired effects. Nonetheless, BC have not been associated with chronic-degenerative diseases and are considered safe for human consumption. MP auto-oxidation leads to the generation of reactive oxygen species, biogenic amines, malonaldehyde (MDA), and metmyoglobin oxidation products, which are detrimental to human health. The addition of BC at a concentration ranging from 0.025 to 2.5% (w/w in powdered or v/w in oil or liquid extracts) can act as a preservative, improving color, texture, and shelf life. The combination of BC with other techniques, such as encapsulation and the use of intelligent films, can further extend the shelf life of MP. In the future, it will be necessary to examine the phytochemical profile of plants that have been used in traditional medicine and cooking for generations to determine their feasibility in MP preservation.
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Affiliation(s)
| | | | | | | | - Angélica Alejandra Ochoa-Flores
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Km 25. Carretera Villahermosa-Teapa, R/A La Huasteca, CP, 86280, Colonia Centro, Tabasco, Mexico
| | - Maira Rubi Segura-Campos
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Colonia Chuburná de Hidalgo Inn, Mérida, Yucatán, Mexico
| | - Einar Vargas-Bello-Pérez
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, P.O. Box 237, Earley Gate, Reading, RG6 6EU, UK
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, 31453, Mexico
| | - Alfonso Juventino Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Km 25. Carretera Villahermosa-Teapa, R/A La Huasteca, CP, 86280, Colonia Centro, Tabasco, Mexico
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15
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Almuzaini AM. Phytochemicals: potential alternative strategy to fight Salmonella enterica serovar Typhimurium. Front Vet Sci 2023; 10:1188752. [PMID: 37261108 PMCID: PMC10228746 DOI: 10.3389/fvets.2023.1188752] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Accepted: 04/20/2023] [Indexed: 06/02/2023] Open
Abstract
The rise of multidrug resistant (MDR) microorganisms is a great hazard worldwide and has made it difficult to treat many infectious diseases adequately. One of the most prevalent causes of outbreaks of foodborne illness worldwide is Salmonella. The ability of this and other harmful bacteria to withstand antibiotics has recently proven crucial to their effective control. Since the beginning of time, herbal medicines and phytochemicals have been employed for their potent antibacterial action and there is a growing trend toward the production of plant based natural products for the prevention and treatment of pathogenic infections. Numerous phytochemicals have been proven effective against the molecular determinants responsible for attaining drug resistance in pathogens like efflux pumps, membrane proteins, bacterial cell communications and biofilms. The medicinal plants having antibacterial activity and antibiotics combination with phytochemicals have shown synergetic activity against Salmonella enterica serovar Typhimurium. The inhibitory effects of tannins on rumen proteolytic bacteria can be exploited in ruminant nutrition. Improved control of the rumen ecology and practical use of this feed additive technology in livestock production will be made possible by a better knowledge of the modulatory effects of phytochemicals on the rumen microbial populations in combination with fermentation. This review focuses on the development of antibacterial resistance in Salmonella, the mechanism of action of phytochemicals and the use of phytochemicals against S. enterica serovar Typhimurium. The advances and potential future applications of phytochemicals in the fight against resistant are also discussed.
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16
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Ayachi A, Ben Younes A, Ben Ammar A, Bouzayani B, Samet S, Siala M, Trigui M, Treilhou M, Téné N, Mezghani-Jarraya R. Effect of the Harvest Season of Anthyllis henoniana Stems on Antioxidant and Antimicrobial Activities: Phytochemical Profiling of Their Ethyl Acetate Extracts. Molecules 2023; 28:molecules28093947. [PMID: 37175357 PMCID: PMC10180434 DOI: 10.3390/molecules28093947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 04/29/2023] [Accepted: 04/30/2023] [Indexed: 05/15/2023] Open
Abstract
Anthyllis henoniana stems were harvested in two seasons: winter and spring (February and May 2021). In this study, we investigated the antioxidant (DPPH, ABTS, FRAP and TAC) and antimicrobial activities, total phenolic contents and total flavonoid contents of the obtained extracts (hexane, ethyl acetate and methanol). The results showed that ethyl acetate extract from stems harvested in winter exhibited the highest antioxidant activity, while ethyl acetate extract from the stems harvested in spring showed the most potent antibacterial and antifungal activities. To explain these differences, we investigated the phytochemical composition of these two extracts using liquid chromatography coupled with mass spectrometry. Therefore, 45 compounds were detected, from which we identified 20 compounds (flavonoids, triterpenoids, chalcones and phenolic acids); some were specific to the harvest month while others were common for both periods. Some of the major compounds detected in ethyl acetate (spring) were dihydrochalcone (Kanzonol Y, 8.2%) and flavanone (sophoraflavanone G, 5.9%), previously recognized for their antimicrobial effects. We therefore concluded that the difference in activities observed for the two harvest periods depends on the chemical composition of the extracts and the relative abundance of each compound.
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Affiliation(s)
- Amani Ayachi
- Laboratory of Organic Chemistry LR17ES08, Natural Substances Team, Faculty of Sciences of Sfax, University of Sfax, P.B 1171, Sfax 3000, Tunisia
| | - Amer Ben Younes
- Laboratory of Organic Chemistry LR17ES08, Natural Substances Team, Faculty of Sciences of Sfax, University of Sfax, P.B 1171, Sfax 3000, Tunisia
| | - Ameni Ben Ammar
- Laboratory of Environmental Sciences and Sustainable Development "LASED", Sfax Preparatory Institute for Engineering Studies, University of Sfax, P.B 1171, Sfax 3000,Tunisia
| | - Bouthaina Bouzayani
- Laboratory of Organic Chemistry LR17ES08, Natural Substances Team, Faculty of Sciences of Sfax, University of Sfax, P.B 1171, Sfax 3000, Tunisia
| | - Sonda Samet
- Laboratory of Organic Chemistry LR17ES08, Natural Substances Team, Faculty of Sciences of Sfax, University of Sfax, P.B 1171, Sfax 3000, Tunisia
| | - Mariam Siala
- Laboratory of Environmental Sciences and Sustainable Development "LASED", Sfax Preparatory Institute for Engineering Studies, University of Sfax, P.B 1171, Sfax 3000,Tunisia
| | - Mohamed Trigui
- Laboratory of Environmental Sciences and Sustainable Development "LASED", Sfax Preparatory Institute for Engineering Studies, University of Sfax, P.B 1171, Sfax 3000,Tunisia
| | - Michel Treilhou
- Equipe BTSB-EA 7417, Institut National Universitaire Jean-François Champollion, Université de Toulouse, Place de Verdun, 81012 Albi, France
| | - Nathan Téné
- Equipe BTSB-EA 7417, Institut National Universitaire Jean-François Champollion, Université de Toulouse, Place de Verdun, 81012 Albi, France
| | - Raoudha Mezghani-Jarraya
- Laboratory of Organic Chemistry LR17ES08, Natural Substances Team, Faculty of Sciences of Sfax, University of Sfax, P.B 1171, Sfax 3000, Tunisia
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17
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Elsebaie EM, El-Wakeil NHM, Khalil AMM, Bahnasy RM, Asker GA, El-Hassnin MF, Ibraheim SS, El-Farsy MFA, Faramawy AA, Essa RY, Badr MR. Silver Nanoparticle Synthesis by Rumex vesicarius Extract and Its Applicability against Foodborne Pathogens. Foods 2023; 12:foods12091746. [PMID: 37174285 PMCID: PMC10177795 DOI: 10.3390/foods12091746] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 04/06/2023] [Accepted: 04/21/2023] [Indexed: 05/15/2023] Open
Abstract
The consumption of foods polluted with different foodborne pathogens such as fungus, viruses, and bacteria is considered a serious cause of foodborne disease in both humans and animals. Multidrug-resistant foodborne pathogens (MRFP) cause morbidity, death, and substantial economic loss, as well as prolonged hospitalization. This study reports on the use of aqueous Rumex leaf extract (ARLE) in the synthesis of silver nanoparticles (ARLE-AgNPs) with versatile biological activities. The synthesized ARLE-AgNPs had spherical shapes with smooth surfaces and an average hydrodynamic size of 27 nm. ARLE-AgNPs inhibited the growth of Escherichia coli ATCC25721, Pseudomonas aeruginosa ATCC27843, Streptococcus gordonii ATCC49716, Enterococcus faecalis ATCC700813, and Staphylococcus aureus ATCC4342. The ARLE-AgNPs were more active against Escherichia coli ATCC25721 than other harmful bacterial strains (26 ± 3 mm). The zone of inhibition for antibacterial activity ranged between 18 ± 3 mm and 26 ± 3 mm in diameter. The nanoparticles' MIC values varied from 5.19 µg/mL to 61 µg/mL, while their MBC values ranged from 46 µg/mL to 119 µg/mL. The nanoparticles that were created had antioxidant potential. The cytotoxic activity was tested using normal fibroblast cell lines (L-929), and the enhanced IC50 value (764.3 ± 3.9 g/mL) demonstrated good biological compatibility. These nanoparticles could be evolved into new antibacterial compounds for MRFP prevention.
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Affiliation(s)
- Essam Mohamed Elsebaie
- Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
| | | | | | - Rasha M Bahnasy
- Nutrition &Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Galila Ali Asker
- Food Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Marwa Fawzy El-Hassnin
- Nutrition &Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Suzan S Ibraheim
- Nutrition &Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | | | - Asmaa Antar Faramawy
- Nutrition &Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, Egypt
| | - Rowida Younis Essa
- Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
| | - Mohamed Reda Badr
- Food Science and Technology Department, Agriculture Faculty, Tanta University, Tanta 31512, Egypt
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18
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Segueni N, Boutaghane N, Asma ST, Tas N, Acaroz U, Arslan-Acaroz D, Shah SRA, Abdellatieff HA, Akkal S, Peñalver R, Nieto G. Review on Propolis Applications in Food Preservation and Active Packaging. PLANTS (BASEL, SWITZERLAND) 2023; 12:1654. [PMID: 37111877 PMCID: PMC10142627 DOI: 10.3390/plants12081654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 04/04/2023] [Accepted: 04/05/2023] [Indexed: 06/19/2023]
Abstract
Propolis is a natural hive product collected by honeybees from different plants and trees. The collected resins are then mixed with bee wax and secretions. Propolis has a long history of use in traditional and alternative medicine. Propolis possesses recognized antimicrobial and antioxidant properties. Both properties are characteristics of food preservatives. Moreover, most propolis components, in particular flavonoids and phenolic acids, are natural constituents of food. Several studies suggest that propolis could find use as a natural food preservative. This review is focused on the potential application of propolis in the antimicrobial and antioxidant preservation of food and its possible application as new, safe, natural, and multifunctional material in food packaging. In addition, the possible influence of propolis and its used extracts on the sensory properties of food is also discussed.
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Affiliation(s)
- Narimane Segueni
- Laboratory of Natural Product and Organic Synthesis, Department of Chemistry, Faculty of Science, Campus Chaabat Ersas, University Mentouri–Constantine 1, Constantine 25000, Algeria
- Faculty of Medicine, University Salah Boubnider Constantine 3, Constantine 25000, Algeria
| | - Naima Boutaghane
- Laboratoire d’Obtention des Subtances Thérapeutiques (LOST), Département de Chimie, Campus Chaabet-Ersas, Université des Frères Mentouri-Constantine 1, Constantine 25000, Algeria
| | - Syeda Tasmia Asma
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
| | - Nuri Tas
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
| | - Ulas Acaroz
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
- ACR Bio Food and Biochemistry Research and Development, Afyonkarahisar 03200, Turkey
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kyrgyz-Turkish Manas University, Bishkek KG-720038, Kyrgyzstan
| | - Damla Arslan-Acaroz
- ACR Bio Food and Biochemistry Research and Development, Afyonkarahisar 03200, Turkey
- Department of Biochemistry, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
- Department of Biochemistry, Faculty of Veterinary Medicine, Kyrgyz-Turkish Manas University, Bishkek KG-720038, Kyrgyzstan
| | - Syed Rizwan Ali Shah
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey
| | - Hoda A. Abdellatieff
- Department of Pathology, Faculty of Veterinary Medicine, Damanhour University, El-Beheira, Damanhour 22514, Egypt
| | - Salah Akkal
- Unit of Recherche Valorisation of Natural Resources, Bioactive Molecules and Analyses Physicochemical and Biological (VARENBIOMOL), Department of Chemistry, Faculty of Science, University Mentouri-Constantine 1, Constantine 25000, Algeria
| | - Rocío Peñalver
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Espinardo, 30071 Murcia, Spain
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, Espinardo, 30071 Murcia, Spain
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19
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Majhi R, Maharjan R, Shrestha M, Mali A, Basnet A, Baral M, Duwal R, Manandhar R, Rajbhandari P. Effect of altitude and solvent on Psidium guajava Linn. leaves extracts: phytochemical analysis, antioxidant, cytotoxicity and antimicrobial activity against food spoilage microbes. BMC Chem 2023; 17:36. [PMID: 37055840 PMCID: PMC10100324 DOI: 10.1186/s13065-023-00948-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Accepted: 04/05/2023] [Indexed: 04/15/2023] Open
Abstract
BACKGROUND Guava (Psidium guajava Linn.) has been traditionally used in the treatment of a wide range of diseases due to its rich content of secondary metabolites. AIM This study was aimed to evaluate the effect of altitude and solvent systems on guava leaves crude extract's phenolics and flavonoid content, antioxidant, antimicrobial, and toxicity nature. METHODS Guava leaves were collected from three different geographical locations in Nepal while solvents with an increasing polarity index were used for extraction. The yield percentage of extracts was calculated. Total Phenolic Content, Total Flavonoid Content, and antioxidant activity were determined by the Folin-Ciocalteu method, Aluminium chloride colorimetric method, and DPPH (2,2'-Diphenyl-1-picrylhydrazyl) assay respectively. The quantification of fisetin and quercetin was performed using the HPLC with method validation. The antimicrobial activity of the extracts was tested against bacteria and fungus isolated from spoiled fruits and vegetables and identified through 16s and 18s rRNA sequencing. Finally, Brine Shrimp Lethality Assay (BSLA) was used for testing the toxicity of the extracts. RESULTS The phenolic and total flavonoid content was found to be higher in ethanol extract (331.84 mg GAE/g dry extract) and methanol extract (95.53 mg QE/g dry extract) from Kuleshwor respectively. Water extract of guava leaves from Kuleshwor (WGK) did not show significantly different antioxidant activity when compared to methanol and ethanol extracts. Fisetin and quercetin were higher in WGK (1.176 mg/100 g) and (10.967 mg/100 g) dry extract weight respectively. Antibacterial activity against food spoilage bacteria was dose-dependent and found to be highest for all the extracts from different solvents and altitudes at higher concentrations (80 mg/ml). Similarly, methanol and ethanol guava extracts from all locations showed antifungal activity against Geotrichum candidum RIBB-SCM43 and Geotrichum candidum RIBB-SCM44. WGK was found to be non-toxic. CONCLUSION Our study concludes that the antioxidant and antimicrobial activity of WGK was found to be similar statistically to that of methanol and ethanol extracts of Bishnupur Katti and Mahajidiya. These results suggest the possibility of using water as a sustainable solvent to extract natural antioxidant and antimicrobial compounds which can further be used as natural preservatives to extend the shelf life of fruits and vegetables.
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Affiliation(s)
- Rita Majhi
- Department of Natural Product and Green Chemistry, Research Institute for Bioscience and Biotechnology (RIBB), Kathmandu, Nepal
| | - Rukusha Maharjan
- Department of Natural Product and Green Chemistry, Research Institute for Bioscience and Biotechnology (RIBB), Kathmandu, Nepal
| | - Mitesh Shrestha
- Department of Applied Microbiology and Food Technology, Research Institute for Bioscience and Biotechnology (RIBB), Kathmandu, Nepal
| | - Aatish Mali
- Department of Natural Product and Green Chemistry, Research Institute for Bioscience and Biotechnology (RIBB), Kathmandu, Nepal
| | - Angisha Basnet
- Department of Natural Product and Green Chemistry, Research Institute for Bioscience and Biotechnology (RIBB), Kathmandu, Nepal
| | - Manish Baral
- Department of Plant Physiology and Environmental Sciences, Research Institute for Bioscience and Biotechnology (RIBB), Kathmandu, Nepal
| | - Rabin Duwal
- Department of Applied Microbiology and Food Technology, Research Institute for Bioscience and Biotechnology (RIBB), Kathmandu, Nepal
| | - Rojlina Manandhar
- Department of Natural Product and Green Chemistry, Research Institute for Bioscience and Biotechnology (RIBB), Kathmandu, Nepal
| | - Prajwal Rajbhandari
- Department of Applied Microbiology and Food Technology, Research Institute for Bioscience and Biotechnology (RIBB), Kathmandu, Nepal.
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Afshari K, Javanmard Dakheli M, Ramezan Y, Bassiri A, Ahmadi Chenarbon H. Physicochemical and control releasing properties of date pit ( Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized-bed method. Food Sci Nutr 2023; 11:1367-1382. [PMID: 36911813 PMCID: PMC10003029 DOI: 10.1002/fsn3.3173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/24/2022] [Accepted: 11/26/2022] [Indexed: 12/15/2022] Open
Abstract
This study aimed to investigate the effect of different ethanol/water solvents on phenolic compound extraction and microencapsulated extract of date pit powder. The highest and the lowest amounts of total phenolic compounds were 742.37 and 236.07 mg GAE/g dm, respectively, observed in water-ethanol composite solvent (25% W: 75% E) and water solvent (100% W). In this regard, the highest and lowest values of IC50 were 6.83 and 0.90 μg/ml, measured in water solvent (100% W) and water-ethanol solvent (25% W: 75% E), respectively. In the second phase, using maltodextrin (10%, 20%, and 30% W/V) as the first layer, date pit extract was microencapsulated. Alhagi maurorum gum (10%, 20%, and 30% W/V) as the second layer and medium-chain triglycerides (MCT oil) (15% W/W) as the third layer were used by a fluidized-bed drying technique. By increasing temperature, the microencapsulated extract powder solubility was increased as well. In contrast, the moisture content, bulk density, tapped density, and compressibility index decreased. By increasing temperature, the maltodextrin and A. maurorum gum concentration, the coating efficiency, and the loading capacity of the samples increased initially and decreased eventually. Moisture content, powder solubility, bulk density, and compressibility index increased, with increasing maltodextrin concentration, however, tapped density decreased. The optimal physicochemical properties of the phenolic compounds' microcapsules were determined at 45°C and at a concentration of 20% of each of the maltodextrin and A. maurorum gum. According to scanning electron images, the powder particles were spherical and had a relatively smooth surface. Notably, the release rate of phenolic compounds reached its maximum (64%) after 24 h.
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Affiliation(s)
- Kasra Afshari
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences Islamic Azad University Tehran Iran
| | - Majid Javanmard Dakheli
- Food Technologies Group, Department of Chemical Technologies Iranian Research Organization for Science and Technology (IROST) Tehran Iran
| | - Yousef Ramezan
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences Islamic Azad University Tehran Iran
| | - Alireza Bassiri
- Food Technologies Group, Department of Chemical Technologies Iranian Research Organization for Science and Technology (IROST) Tehran Iran
| | - Hossein Ahmadi Chenarbon
- Department of Agronomy, College of Agriculture, Varamin - Pishva Branch Islamic Azad University Varamin Iran
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Computational docking investigation of phytocompounds from bergamot essential oil against Serratia marcescens protease and FabI: Alternative pharmacological strategy. Comput Biol Chem 2023; 104:107829. [PMID: 36842391 DOI: 10.1016/j.compbiolchem.2023.107829] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 02/12/2023] [Accepted: 02/13/2023] [Indexed: 02/17/2023]
Abstract
The rapid development of multi-drug resistant (MDR) pathogens adds urgency to search for novel and safe drugs having promising action on new and re-emerging infectious pathogens. Serratia marcescens is an MDR pathogen that causes several-healthcare associated infections. Curbing bacterial virulence, rather than inhibiting its growth, is a promising strategy to diminish the pathogenesis of infectious bacteria, reduce the development of antimicrobial resistance, and boost the host immune power to eradicate infections. Bergamot essential oil (BEO) is a remarkable source of promising therapeutics against pathogens. Therefore, the present investigation aimed to analyze the major phytocompounds from BEO against S. marcescens virulent proteins using in silico studies. The analysis of BEO phytocompounds was achieved by Gas chromatography-mass spectrometry (GC-MS) method. The molecular docking was carried out using the SP and XP docking protocol of the Glide program. The drug-likeness and pharmacokinetics properties (ADMET properties) were analyzed with SwissADME and pkCSM server. The results revealed that the major compounds present in BEO are Linalool (8.17%), D-Limonene (21.26%), and Linalyl acetate (26.91%). Molecular docking analysis revealed that these compounds docked strongly within the binding cavities of Serratia protease and FabI model which in turn curb the pathogenesis of this bacteria. Linalool interacted with the Serratia protease and FabI with a binding energy of - 3.130 kcal/mol and - 3.939 kcal/mol, respectively. Based on the pharmacokinetics findings all lead BEO phytocompounds appear to be promising drug candidates. Overall, these results represent a significant step in the development of plant-based compounds as a promising inhibitor of the virulent proteins of the MDR S. marcescens.
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Vachon J, Assad‐Alkhateb D, de Araujo Hsia L, Lora JH, Baumberger S. Effect of compatibilizers on polyethylene‐eucalyptus lignin blends. J Appl Polym Sci 2023. [DOI: 10.1002/app.53695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
Affiliation(s)
| | | | | | | | - Stéphanie Baumberger
- Institut Jean‐Pierre Bourgin, INRAE, AgroParisTech Université Paris‐Saclay Versailles France
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ALWAZEER D, ELNASANELKASIM MA, ÇİÇEK S, Engin T, Çiğdem A, Karaoğul E. Comparative Study of Phytochemical Extraction Using Hydrogen-Rich Water and Supercritical Fluid Extraction Methods. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.01.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Effect of Agrimonia eupatoria L. and Origanum vulgare L. Leaf, Flower, Stem, and Root Extracts on the Survival of Pseudomonas aeruginosa. Molecules 2023; 28:molecules28031019. [PMID: 36770686 PMCID: PMC9921178 DOI: 10.3390/molecules28031019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
Pseudomonas aeruginosa is one of the most antibiotic multi-resistant bacteria, causing chronic pulmonary disease and leading to respiratory failure and even mortality. Thus, there has been an ever-increasing search for novel and preferably natural antimicrobial compounds. Agrimonia eupatoria L. and Origanum vulgare L. shoots are commonly used as teas or alcoholic tinctures for their human health-promoting and antibacterial properties. Here, we explored the antimicrobial effects of all plant parts, i.e., leaf, flower, stem, and root extracts, prepared in water or in 60% ethanol, against P. aeruginosa. The impact of these extracts on bacterial survival was determined using a luminescent strain of P. aeruginosa, which emits light when alive. In addition, the antimicrobial effects were compared with the antioxidant properties and content of phenolic compounds of plant extracts. Ethanolic extracts of O. vulgare roots and flowers showed the highest antimicrobial activity, followed by A. eupatoria roots. In particular, chlorogenic acid, the ethanolic extract of O. vulgare roots contained high levels of protocatechuic acid, hesperidin, shikimic acid, rutin, quercetin, and morin. The synergistic effects of these phenolic compounds and flavonoids may play a key role in the antibacterial activity of teas and tinctures.
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Investigation of physical, antioxidant, antimicrobial, and sensory properties of foam-mat dried ajwain (Trachyspermum ammi) seed essence powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01799-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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26
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P R A, P S H, S AK, S P, Prakash G, Savanth V V, M P, Chopra H, Emran TB, Dey A, Dhama K, Chandran D. Essential oils as valuable feed additive: A narrative review of the state of knowledge about their beneficial health applications and enhancement of production performances in poultry. JOURNAL OF EXPERIMENTAL BIOLOGY AND AGRICULTURAL SCIENCES 2022; 10:1290-1317. [DOI: 10.18006/2022.10(6).1290.1317] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
New research has begun to develop safe and effective alternatives to feed-antibiotics as growth enhancers in response to mounting pressure on the poultry sector to do so. There is a significant demand for poultry products all across the world right now. To achieve this goal, key performance indicators are optimized, such as the rate of chicken growth, the amount of feed used, and the health of the flock as a whole. As a result of this growing need, various alternatives to antibiotics have entered the market. New approaches are desperately needed to keep poultry productivity and efficiency at a high level in the face of mounting pressure to limit the use of antibiotics. Recent years have seen an uptick in interest in the potential of aromatic plant extracts as growth and health boosters in poultry. The great majority of plants' positive effects are accounted for by essential oils (EOs) and other secondary metabolites. EOs have been proven to promote digestive secretion production, improve blood circulation, exert antioxidant qualities, reduce levels of dangerous microbes, and maybe improve the immune status of poultry. EOs are often believed to be safe, non-toxic alternatives because they are all-natural, chemical-free, and devoid of potentially harmful deposits. EOs are extracted from plants, and while there are thousands of them, only approximately 300 have been deemed to have significant commercial value. Many different types of bacteria, viruses, fungi, and parasites are negatively affected by EOs in multiple studies conducted both in vitro and in vivo. The review covers the fundamentals of EOs, their anti-oxidant and immunomodulatory capabilities, their growth-promoting benefits, and their effectiveness against numerous diseases in poultry.
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C R HS, Rajan NS, Raida, V K S, Suresh S, P S H, P S, M P, R P, Yatoo MI, Chopra H, Emran TB, Dey A, Dhama K, Chandran D. Potential effects of essential oils in safeguarding the health and enhancing production performance of livestock animals: The current scientific understanding. JOURNAL OF EXPERIMENTAL BIOLOGY AND AGRICULTURAL SCIENCES 2022; 10:1222-1240. [DOI: 10.18006/2022.10(6).1222.1240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
The food sector competes in a cutthroat environment, and it constantly struggles to maintain or even grow its market share. For customer confidence and consumption to remain strong, consistent animal products are needed. The qualitative attributes of the derived goods appear to be improved by the addition of bioactive substances to food, such as essential oils (EOs), and consumers are shielded from the impacts of bacterial and oxidative deterioration. Due to the current controversy surrounding synthetic chemicals and their alleged carcinogenic potential, a substantial study has been done to find effective and safe substitutes. Aromatic plants and the corresponding EOs from them are considered natural products and are typically employed in ruminant nutrition. Since dietary supplementation has been demonstrated to be an easy and practical method to successfully suppress oxidative processes or microbial deterioration at their localized sites, the addition of EOs in animal diets is now becoming a regular practice. However, there is just a little amount of evidence supporting the notion that these compounds may improve nutrient absorption and gastrointestinal health. Additionally, a variety of factors affect how well EOs works in animal diets. These variables can be, on the one hand, the erratic composition, and the many additions to the diet, and, on the other hand, erratic animal genetic elements. Maximizing the use of EOs and creating high-quality products require a deeper understanding of the composition and activity of the gastrointestinal tract microbiota. Numerous EOs contain bioactive substances with the potential to serve as multifunctional feed supplements for animals, with impacts on growth performance, the digestive system, the growth of pathogenic bacteria, and lipid oxidation, among others. To establish their regular use in animal production and to determine their precise mechanism of action, more research is required. The potential advantages of EOs for livestock health and production are highlighted in the current article.
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Oh JY, Sajidah S, Volynchikova E, Kim YJ, Han GD, Sang MK, Kim KD. Antifungal Activity of Thymol against Aspergillus awamori and Botrytis aclada Isolated from Stored Onion Bulbs. MYCOBIOLOGY 2022; 50:475-486. [PMID: 36721790 PMCID: PMC9848290 DOI: 10.1080/12298093.2022.2158557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 12/08/2022] [Accepted: 12/11/2022] [Indexed: 06/18/2023]
Abstract
The antifungal activity of thymol against Aspergillus awamori F23 and Botrytis aclada F15 in onions was examined through direct treatment with amended media and gaseous treatment with I-plates (plastic plates containing central partitions). The protective and curative control efficacy of thymol was examined 24 h before and after the inoculation of onion bulbs with the fungal isolates. Mycelial growth, sporulation, and spore germination of the isolates were inhibited on potato dextrose agar amended with various concentrations of thymol or acetic acid (positive control). Overall, thymol produced a stronger inhibitory effect on the mycelial growth and development of the isolates than acetic acid. Following gaseous treatment in I-plates, mycelial growth, sporulation, and spore germination of the isolates were inhibited at higher concentrations of thymol or acetic acid; however, acetic acid showed a little effect on the sporulation and spore germination of the isolates. Following the treatment of onion bulbs with 1000 mg L-1 of thymol 24 h before and after fungal inoculation, lesion diameter was greatly reduced compared with that following treatment with 0.5% ethanol (solvent control). Onion bulbs sprayed with thymol 24 h before fungal inoculation generally showed reduced lesion diameters by isolate F23 but not in isolate F15 compared with those sprayed 24 h after fungal inoculation. Collectively, thymol effectively inhibited the growth and development of A. awamori and B. aclada on amended media and in I-plates. In addition, spraying or fumigation of thymol is more desirable for effectively controlling these postharvest fungal pathogens during long-term storage conditions.
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Affiliation(s)
- Ji Yeon Oh
- Laboratory of Plant Disease and Biocontrol, Department of Plant Biotechnology, Korea University, Seoul, Korea
| | - Siti Sajidah
- Laboratory of Plant Disease and Biocontrol, Department of Plant Biotechnology, Korea University, Seoul, Korea
| | - Elena Volynchikova
- Laboratory of Plant Disease and Biocontrol, Department of Plant Biotechnology, Korea University, Seoul, Korea
| | - Yu Jin Kim
- Laboratory of Plant Disease and Biocontrol, Department of Plant Biotechnology, Korea University, Seoul, Korea
| | - Gyung Deok Han
- Laboratory of Plant Disease and Biocontrol, Department of Plant Biotechnology, Korea University, Seoul, Korea
| | - Mee Kyung Sang
- Laboratory of Plant Disease and Biocontrol, Department of Plant Biotechnology, Korea University, Seoul, Korea
| | - Ki Deok Kim
- Laboratory of Plant Disease and Biocontrol, Department of Plant Biotechnology, Korea University, Seoul, Korea
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Antibacterial Activity of Crocus sativus L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on Clostridia. LIFE (BASEL, SWITZERLAND) 2022; 13:life13010060. [PMID: 36676009 PMCID: PMC9860927 DOI: 10.3390/life13010060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
In recent years, there has been a growing interest in the use of novel antimicrobial agents able to inhibit or kill food-borne bacteria or to interrupt the onset of food spoilage. Crocus sativus L. petals, typically considered as waste obtained from saffron spice production, could be a source of natural bioactive compounds to be used as food preservatives. The purpose of this work was to investigate the antibacterial properties of two hydroalcoholicsaffron petal extracts obtained by maceration (SPEA) and by ultrasonic bath (SPEB) methods. The main polyphenols identified in both extracts were gallic and chlorogenic acids, representing almost 70% of the phenolic fraction monitored. The antibacterial activity was studied by the agar well-diffusion method, against food-borne pathogenic and spoilage bacteria. Both extracts showed activity mainly against Gram-positive bacteria, in particular those belonging to the Clostridiaceae family (C. perfringens, C. botulinum and C. difficile), with inhibition zone diameters ranging from 13 to 18 mm. The antibacterial properties against Clostridia were further analyzed, determining MIC and MBC and performing a time-kill test. SPEA showed lower MIC/MBC values (250 mg/mL) compared to SPEB (500 mg/mL), suggesting that it could be more active against the assayed strains, probably because of its higher content of gallic acid. SPEA and SPEB, tested at a concentration of 1 × MIC, showed bactericidal activity against C. perfringens, C. botulinum and C. difficile and these results suggest that saffron petals could represent a valuable natural alternative source to conventional preservatives. Further investigations are needed to evaluate possible applications in the food industry.
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Bolouri P, Salami R, Kouhi S, Kordi M, Asgari Lajayer B, Hadian J, Astatkie T. Applications of Essential Oils and Plant Extracts in Different Industries. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248999. [PMID: 36558132 PMCID: PMC9781695 DOI: 10.3390/molecules27248999] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/08/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
Essential oils (EOs) and plant extracts are sources of beneficial chemical compounds that have potential applications in medicine, food, cosmetics, and the agriculture industry. Plant medicines were the only option for preventing and treating mankind's diseases for centuries. Therefore, plant products are fundamental sources for producing natural drugs. The extraction of the EOs is the first important step in preparing these compounds. Modern extraction methods are effective in the efficient development of these compounds. Moreover, the compounds extracted from plants have natural antimicrobial activity against many spoilage and disease-causing bacteria. Also, the use of plant compounds in cosmetics and hygiene products, in addition to their high marketability, has been helpful for many beauty problems. On the other hand, the agricultural industry has recently shifted more from conventional production systems to authenticated organic production systems, as consumers prefer products without any pesticide and herbicide residues, and certified organic products command higher prices. EOs and plant extracts can be utilized as ingredients in plant antipathogens, biopesticides, and bioherbicides for the agricultural sector. Considering the need and the importance of using EOs and plant extracts in pharmaceutical and other industries, this review paper outlines the different aspects of the applications of these compounds in various sectors.
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Affiliation(s)
- Parisa Bolouri
- Department of Field Crops, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
- Department of Genetic and Bioengineering, Yeditepe University, 34755 Istanbul, Turkey
| | - Robab Salami
- Department of Plant Sciences and Biotechnology, Faculty of Life Sciences & Biotechnology, Shahid Beheshti University, Tehran 1983969411, Iran
| | - Shaghayegh Kouhi
- Department of Horticultural Sciences, Faculty of Crop Sciences, Sari Agricultural Sciences and Natural Resources University, Sari 4818168984, Iran
| | - Masoumeh Kordi
- Department of Plant Sciences and Biotechnology, Faculty of Life Sciences & Biotechnology, Shahid Beheshti University, Tehran 1983969411, Iran
| | - Behnam Asgari Lajayer
- Department of Soil Science, Faculty of Agriculture, University of Tabriz, Tabriz 5166616422, Iran
- Correspondence: (B.A.L.); (T.A.)
| | - Javad Hadian
- Department of Agriculture, University of The Fraser Valley, Abbotsford, BC V2S 7M7, Canada
| | - Tess Astatkie
- Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
- Correspondence: (B.A.L.); (T.A.)
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Sawant S, Baldwin TC, Khan H, Rahman A. Evaluation of the Effect of Leaf Development in Plectranthus amboinicus L. on Antimicrobial Activity and Virulence Factors of Pseudomonas aeruginosa PAO1 and Staphylococcus aureus NCTC8325. Curr Microbiol 2022; 80:24. [PMID: 36462098 DOI: 10.1007/s00284-022-03126-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 11/18/2022] [Indexed: 12/05/2022]
Abstract
Plectranthus amboinicus is widely recognized as a potential source of antimicrobial compounds due to the presence of bioactive components (essential oils) secreted by the glandular trichomes borne on the leaves. As such, an understanding of the effect of leaf development on the production of these essential oils (EOs) is of crucial importance to its medicinal applications. The current study represents the first comparative investigation of the effect of different stages of leaf development (lag, log, and stationary phase) upon the yield and bioactivity of phytochemicals produced. The effects of leaf extracts on the antimicrobial activity, cell surface hydrophobicity, biofilm formation, and motility of P. aeruginosa and Staphylococcus aureus were evaluated. Cryo-scanning electron microscopy was used to record the abundance and distribution of both glandular and non-glandular trichomes during leaf development. Gas chromatography-mass spectrometry analysis revealed that the potent phytochemical thymol is present primarily in log (30.28%) and stationary phase (20.89%) extracts. Log phase extracts showed the lowest minimum inhibitory concentration (25 mg/ml) when compared to other phases of development. Stationary phase extracts were shown to exhibit the highest biofilm dispersal activity against P. aeruginosa (80%), and log phase extracts against biofilms of S. aureus (59%). Log phase extracts showed the highest biofilm inhibitory activity against P. aeruginosa (66%) and S. aureus (63%). In conclusion, log phase leaf extracts of P. amboinicus exhibited a multimodal mechanism of action by displaying antimicrobial, antibiofilm activities and reducing the motility and hydrophobicity, which are important virulence factors in P. aeruginosa and S. aureus pathogenesis.
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Affiliation(s)
- Sheeba Sawant
- Faculty of Science and Engineering, University of Wolverhampton, Wulfruna St, Wolverhampton, WV1 1LY, UK
| | - Timothy C Baldwin
- Faculty of Science and Engineering, University of Wolverhampton, Wulfruna St, Wolverhampton, WV1 1LY, UK
| | - Habib Khan
- Faculty of Science and Engineering, University of Wolverhampton, Wulfruna St, Wolverhampton, WV1 1LY, UK
| | - Ayesha Rahman
- Faculty of Science and Engineering, University of Wolverhampton, Wulfruna St, Wolverhampton, WV1 1LY, UK.
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Zhou C, Li C, Cui H, Lin L. Metabolomics insights into the potential of encapsulated essential oils as multifunctional food additives. Crit Rev Food Sci Nutr 2022; 64:5143-5160. [PMID: 36454059 DOI: 10.1080/10408398.2022.2151974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Growing consumer concern about foodborne disease outbreaks and health risks associated with chemical additives has propelled the usage of essential oils (EOs) as novel food additives, but are limited by instability. In this regard, a series of EOs nano/micro-capsules have been widely used to enhance their stability and improve food quality. However, classical food quality assessment methods are insufficient to fully characterize the effects of encapsulated EOs on food properties, including physical, biochemical, organoleptic, and microbial changes. Recently, the rapid development of high-throughput sequencing is accelerating the application of metabolomics in food safety and quality analysis. This review seeks to present the most recent achievements in the application of non-targeted metabolomics to identify and quantify the overall metabolite profile associated with food quality, which can guide the development of emerging food preservation technologies. The scientific findings confirm that metabolomics opens up exciting prospects for biomarker screening in food preservation and contributes to an in-depth understanding of the mechanisms of action (MoA) of EOs. Future research should focus on constructing food quality assessment criteria based on multi-omics technologies, which will drive the standardization and commercialization of EOs for food industry applications.
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Affiliation(s)
- Changqian Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
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Premanath R, James JP, Karunasagar I, Vaňková E, Scholtz V. Tropical plant products as biopreservatives and their application in food safety. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Wang Y, Xu Y, Liu Z. A review of plant antipathogenic constituents: Source, activity and mechanism. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 2022; 188:105225. [PMID: 36464345 DOI: 10.1016/j.pestbp.2022.105225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 07/25/2022] [Accepted: 09/05/2022] [Indexed: 06/17/2023]
Abstract
Green prevention and control of plant pathogens is a development direction of sustainable and low-carbon agriculture given the limitation of traditional chemicals. Plant-derived antipathogenic constituents (PAPCs) exhibit the advantages of being environmental benign and a broad spectrum of target pathogens over traditional chemicals. Here, we review the research advances on plant sources, chemical compositions, activities of antipathogenic constituents in the past 20 years. Reported PAPCs are classified into categories of phenols, flavonoids, terpenoids, alkaloids and antimicrobial peptides. Angiosperms, gymnosperms and some lower plants are the main plant source of detected PAPCs. The PAPCs act on pathogens through multiple pathways including destroying cell structures, blocking key composition synthesis and inhibiting cell metabolism. The development trends of PAPCs are finally prospected. This review serves as a comprehensive review on the study of plant antipathogenic constituents and a key reference for forecasting the source, characteristic and activity of PAPC.
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Affiliation(s)
- Yueyao Wang
- Laboratory of Environment-Enhancing Energy (E2E), Key Laboratory of Agricultural Engineering in Structure and Environment of Ministry of Agriculture and Rural Affairs, College of Water Resources and Civil Engineering, China Agricultural University, Beijing 100083, China
| | - Yongdong Xu
- Laboratory of Environment-Enhancing Energy (E2E), Key Laboratory of Agricultural Engineering in Structure and Environment of Ministry of Agriculture and Rural Affairs, College of Water Resources and Civil Engineering, China Agricultural University, Beijing 100083, China
| | - Zhidan Liu
- Laboratory of Environment-Enhancing Energy (E2E), Key Laboratory of Agricultural Engineering in Structure and Environment of Ministry of Agriculture and Rural Affairs, College of Water Resources and Civil Engineering, China Agricultural University, Beijing 100083, China.
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Aslam R, Alam MS, Kaur J, Panayampadan AS, Dar OI, Kothakota A, Pandiselvam R. Understanding the effects of ultrasound processng on texture and rheological properties of food. J Texture Stud 2022; 53:775-799. [PMID: 34747028 DOI: 10.1111/jtxs.12644] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 12/30/2022]
Abstract
The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost-effective, rapid and have a better efficiency over traditional methods. Ultrasound is well-known technology to enhance the rate of heat and mass transfer providing a high end-product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.
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Affiliation(s)
- Raouf Aslam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Mohammed Shafiq Alam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Jaspreet Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Afthab Saeed Panayampadan
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Owias Iqbal Dar
- Aquatic Toxicology Lab, Department of Zoology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
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Sweet R, Kroon PA, Webber MA. Activity of antibacterial phytochemicals and their potential use as natural food preservatives. Crit Rev Food Sci Nutr 2022; 64:2076-2087. [PMID: 36121430 DOI: 10.1080/10408398.2022.2121255] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The risk to human health from bacterial foodborne infection is presently controlled by the addition of antimicrobial preservatives to food. However, the use of chemical preservatives such as sodium nitrite poses a health risk in themselves with concerns around carcinogenic effects. This makes the development of improved preservatives a priority for the food industry. One promising source of novel antimicrobial compounds can be found in nature; phytochemicals, in particular polyphenols are secondary metabolites produced by plants for numerous purposes including antimicrobial defence. There has been significant study of phytochemicals; including quantifying their antimicrobial activity, potential to synergise with current antibiotics and the feasibility of their application as natural food preservatives. However, there remains significant uncertainty about the relative antimicrobial efficacy of different phytochemicals, their mechanisms of action (MOA) and the potential for emergence of bacterial resistance to their effects. This review summarizes recent work relevant to the potential development of phytochemicals as antimicrobial agents.
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Affiliation(s)
- Ryan Sweet
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Paul A Kroon
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Mark A Webber
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
- Norwich Medical School, Norwich Research Park, Norwich, UK
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Green Biosynthesis of Silver Nanoparticles from Moringa oleifera Leaves and Its Antimicrobial and Cytotoxicity Activities. Int J Biomater 2022; 2022:4136641. [PMID: 36193175 PMCID: PMC9526645 DOI: 10.1155/2022/4136641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/11/2022] [Accepted: 08/23/2022] [Indexed: 11/17/2022] Open
Abstract
The plant occupied the largest area in the biosynthesis of silver nanoparticles, especially the medicinal plants, and it has shown great potential in biotechnology applications. In this study, green synthesis of silver nanoparticles from Moringa oleifera leaves extract and its antifungal and antitumor activities were investigated. The formation of silver nanoparticles was observed after 1 hour of preparation color changing. The ultraviolet and visible spectrum, Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, and transmission electron microscopy techniques were used to characterize synthesis particles. Ultraviolet and visible spectroscopy showed a silver surface plasmon resonance band at 434 nm. Fourier transform infrared analysis shows the possible interactions between silver and bioactive molecules in Moringa oleifera leaves extracts, which may be responsible for the synthesis and stabilization of silver nanoparticles. X-ray diffraction showed that the particles were a semicubic crystal structure and with a size of 38.495 nm. Scanning electron microscopy imaging shows that the atoms are spherical in shape and the average size is 17 nm. The transmission electron microscopy image demonstrated that AgNPs were spherical and semispherical particles with an average of (50–60) nm. The nanoparticles also showed potent antimicrobial activity against pathogenic bacteria and fungi using the well diffusion method. Candida glabrata found that the concentration of 1000 μg/mL exhibited the highest inhibition. As for bacteria, the concentration of 1000 μg/mL appeared to be the inhibition against Staphylococcus aureus. Moringa oleifera AgNPs inhibited human melanoma cells A375 line significant concentration-dependent cytotoxic effects. The powerful bioactivity of the green synthesized silver nanoparticles from medical plants recommends their biomedical use as antimicrobial as well as cytotoxic agents.
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Nejatdarabi S, Parastouei K, Fathi M. Development of ajwain (Trachyspermum ammi) seed essence powder using foam-mat drying technique: a comparison on the effect of guar gum, basil seed gum, and the combination of them. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01597-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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CHEMSA AE, GHERAISSA N, RAMADAN ELSHARKAWY E, CHERRADA N. Phenolic compound profile, and evaluation of biological properties of Bassia muricata (L.) Asch. aerial part. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2022. [DOI: 10.21448/ijsm.1080537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Abstract
Current study verifies the biological efficiency of Bassia muricata (Chenopodiaceae vent), a wild plant in the Algerian desert. MeOH extract (70%) of the aerial parts of B. muricata was tested for antibacterial, anti-inflammatory and antioxidant activities. In addition to determining the value of the SPF and its effectiveness as hypoglycemia through a glucose uptake assay by yeast cells. Its phenolic content was also verified by quantitative estimations and RP-HPLC-UV analysis. MeOH extract of B. muricata exhibited antioxidant effects, where it showed good to moderate free radical inhibition activity towards both DPPH• and OH•, and this corresponded with excellent anti-hemolytic activity. As well as being a Fe2+ and molybdate reducing agent, the extract showed moderate photoprotective activity with SPFSpectrophootometric=18.89±0.005. It also has anti-inflammatory properties and enhances glucose uptake. MeOH extract of B. muricata showed remarkable antibacterial activity against B. subtilis, L. innocua, S. aureus, E. coli and P. aeruginosa. It did not give efficacy against S. typhimurium. Its phenolic content on the other hand was verified by quantitative estimations and RP-HPLC-UV analysis, which revealed the presence of chlorogenic acid, p-coumarin acid, gallic acid as a major phenolic compounds.
These results showed that B. muricata could be useful as source of bioactive compounds for food, the pharmaceutical industry and the manufacture of cosmetics.
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Purgatorio C, Serio A, Chaves-López C, Rossi C, Paparella A. An overview of the natural antimicrobial alternatives for sheep meat preservation. Compr Rev Food Sci Food Saf 2022; 21:4210-4250. [PMID: 35876396 DOI: 10.1111/1541-4337.13004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 06/09/2022] [Accepted: 06/19/2022] [Indexed: 01/28/2023]
Abstract
Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For this reason, in combination with cold storage, effective preservation techniques are required. There is increasing interest in the application of natural antimicrobials, such as essential oils, extracts, spices, and by-products of the food industry. This review analyses the studies on natural antimicrobials in sheep meat and sheep meat products and gathers evidence about the encouraging results achieved on the reduction and/or elimination of spoilage and pathogenic microorganisms. The use of these natural antimicrobial alternatives might open up important perspectives for industrial application, considering that this specific meat is often traded over long distances. In fact, on the basis of scientific literature, natural antimicrobials can be considered a sustainable and affordable alternative to extend the shelf life of sheep meat and guarantee its safety, although many factors need to be further investigated, such as the sensory impact, potential toxicity, and economic aspects. For all these issues, investigated in some of the studies reviewed here, it is fundamental to obtain the antimicrobial effect with the minimum amount of effective substance to avoid sensory modifications, toxic effects, and unbearable costs. This study sets foundations for the possible direction of future studies, which will contribute to identify effective solutions for industrial applications of natural antimicrobials in the sheep meat industry.
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Affiliation(s)
- Chiara Purgatorio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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Antimicrobial Activity of Some Plant Extracts and Their Applications in Homemade Tomato Paste and Pasteurized Cow Milk as Natural Preservatives. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8090428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Synthetic chemical preservatives are widely used in the food industry to delay the deterioration caused by microbial growth, enzyme activities and oxidation reactions. The last few decades have witnessed marked interest in finding natural food preservatives due to the potential health damage of synthetic preservatives; consumers have become skeptical of consuming foods containing these additives. Polyphenols used as natural preservatives that can be extracted from fruits, vegetables, herbs and spices provide the best alternative for partial or complete replacement of their synthetic analogues. The present study’s emphasis was on employing different plant extracts to be efficiently used as antimicrobial agents for developing replacements for the synthetic chemical additives in food products. The study also investigated the antimicrobial potentialities of five medicinal plants, widely used in Egypt (sumac, tamarind, rosemary, roselle and lemon) against six microbial markers (E. coli, P. aeruginosae, B. subtilis, S. aureus, Penicillium sp. and A. niger.). Sumac extracts showed the best activity against all tested microorganisms, producing the widest inhibition zones ranging from 14 to 45 mm, followed by tamarind and roselle extracts, with inhibition zones ranging from 8–36 and 8–34 mm, respectively. On the other hand, extracts of rosemary and lemon showed variable antimicrobial activity. All extracts from all tested plants were less active against fungal species than bacterial species. In all cases, the organic extracts (80% methanol, 80% ethanol) showed the same or greater activity than the aqueous extracts. In addition, the methanolic extracts showed the strongest and broadest spectrum. The most sensitive strain to plant extracts was B. subtilis, while the most resistant strain was P. aeruginosae. The MIC and MBC or MFC values of methanolic extracts were assayed using the broth dilution method. Sumac extract showed the best activity against all tested microorganisms with the lowest values of MIC and MBC or MFC (from 0.260 to 0.877 and 0.310 to 1.316 mg/mL, respectively, for bacteria, and from 1.975 to 2.5 and 2.5 to 4.444 mg/mL, respectively, for fungi). Interestingly, the tested extracts inhibited microbial growth in tomato paste and pasteurized cow milk for a long storage period (increase shelf life) as compared to the control samples. In conclusion, herbal and spice extracts could be successfully applied as natural antimicrobials for the elimination of food borne microbes and pathogen growth.
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Chacha JS, Ofoedu CE, Xiao K. Essential
Oil‐Based
Active
Polymer‐Based
Packaging System: A Review on its Effect on the Antimicrobial, Antioxidant, and Sensory Properties of Beef and Chicken Meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- James S. Chacha
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Agroprocessing School of Engineering and Technology Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu Morogoro Tanzania
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Imo State Owerri Nigeria
| | - Kaijun Xiao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
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Li YN, Zhang SB, Lv YY, Zhai HC, Cai JP, Hu YS. Linalool, the main volatile constituent from Zanthoxylum schinifolium pericarp, prevents growth of Aspergillus flavus in post-harvest grains. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108967] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Microbial Contamination and Public Health: An Overview. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19127441. [PMID: 35742689 PMCID: PMC9224327 DOI: 10.3390/ijerph19127441] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 06/16/2022] [Indexed: 02/06/2023]
Abstract
Food contamination with microbial agents can take place at any stage of the food chain, from farm to fork. For this reason, good hygienic and manufacturing practices must be followed along the entire food chain to prevent microbiological food contamination due to microbes which can cause high incidence of morbidity and mortality among consumers. Recent research have been focused on the implementation of innovative technologies for enhancing the quality and safety of food without compromising its organoleptic and nutritional characteristics. Studies should be addressed to the development of simple, less expensive, and fast tests for monitoring and controlling microbial food contamination, as well as to the development of new food manufacturing processes.
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Boukoufi C, Boudier A, Maincent P, Vigneron J, Clarot I. Food-inspired innovations to improve the stability of active pharmaceutical ingredients. Int J Pharm 2022; 623:121881. [PMID: 35680111 DOI: 10.1016/j.ijpharm.2022.121881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 11/25/2022]
Abstract
Food-processing and pharmaceutical industries share a lot of stability issues against the same physical, chemical, and microbiological phenomena. They also share some solutions to improve the stability as the use of preservatives and packaging. Ecological concerns lead to the development of tremendous innovations in food. Some of these innovations could also be beneficial in the pharmaceutical domain. The objective of this review is to evaluate the potential application of these findings in the pharmaceutical field and the main limits in terms of toxicity, environmental, economic and regulatory issues. The principal factors influencing the shelf-life were highlighted through the description of the stability studies usually performed in the pharmaceutical industry (according to European guidelines). To counter those factors, different solutions are currently available as preservatives and specific packaging. They were described and debated with an overview of recent food innovations in each field. The limits of the current solutions in the pharmaceutical field and the innovation in the food field have inspired a critical pharmaceutical outlook. The active and intelligent packaging for active pharmaceutical ingredients of the future is imagined.
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Affiliation(s)
- Célia Boukoufi
- Université de Lorraine, CITHEFOR, F-54000 Nancy, France; Pharmacy Department, University Hospital, 54511 Vandoeuvre-lès-Nancy, France
| | | | | | - Jean Vigneron
- Pharmacy Department, University Hospital, 54511 Vandoeuvre-lès-Nancy, France
| | - Igor Clarot
- Université de Lorraine, CITHEFOR, F-54000 Nancy, France.
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46
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Yum SJ, Kwon JH, Lee KT, Park JT, Jeong HG. Efficacy of pristimerin against Staphylococcus aureus planktonic cultures and biofilms. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113627] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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47
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Al-Zughbi I, Krayem M. Quince fruit Cydonia oblonga Mill nutritional composition, antioxidative properties, health benefits and consumers preferences towards some industrial quince products: A review. Food Chem 2022; 393:133362. [PMID: 35661598 DOI: 10.1016/j.foodchem.2022.133362] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 05/09/2022] [Accepted: 05/29/2022] [Indexed: 11/04/2022]
Abstract
Quince fruit (Cydonia oblonga) that belongs to the Rosaceae family and native to the Mediterranean region has been studied for decades for its unique importance in food and medicine. This fruit is packed with vitamins, minerals as well as fibers, pectin and tannins. Quince is known by its many therapeutic effects that include antioxidant, anti-inflammatory, antimicrobial, anti-ulcerative, and anticancer actions. However, this fruit is underutilized at the level of food processing due to its sensory attributes and the limited appreciation of its benefits by both farmers and consumers. Other than jellies and jams, quince could be processed into various healthy sub-products. The aims of the current review are to present botanical and nutritive value of this fruit, review the available literature on its therapeutic effects in order to increase farmers and consumers awareness about the importance of quince fruit and showing the different ways of utilizing it.
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Affiliation(s)
- Israa Al-Zughbi
- LIU, Lebanese International University, School of Arts and Sciences, Department of Food Sciences and Technology, Bekaa Campus, Al Khyara-West Bekaa, Lebanon
| | - Maha Krayem
- LIU, Lebanese International University, School of Arts and Sciences, Department of Food Sciences and Technology, Bekaa Campus, Al Khyara-West Bekaa, Lebanon.
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Pilevar Z, Abhari K, Tahmasebi H, Beikzadeh S, Afshari R, Eskandari S, Bozorg MJA, Hosseini H. Antimicrobial properties of lysozyme in meat and meat products: possibilities and challenges. ACTA SCIENTIARUM: ANIMAL SCIENCES 2022. [DOI: 10.4025/actascianimsci.v44i1.55262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Meat and meat products are highly perishable as they can provide an appropriate environment for microbial growth due to their high water activity and proper pH level. Quality, safety, sensory and nutritional properties of meat products are highly influenced by pathogenic and spoilage microorganisms. To prevent microbial growth, artificial antimicrobials have been used in food matrices, however safety concerns regarding the use of synthetic preservatives is a challenging issue. Additionally, consumer’s trend towards natural mildly processed products with extended shelf life necessitates the identification of alternative additives originating from natural sources of new acceptable and effective antimicrobials. Although the effectiveness of some natural antimicrobial agents has already been reported, still, there is lack of information regarding the possibility of using lysozyme as a preservative in meat and meat products either alone or in combination with other hurdles. In the present review the applications and beneficial effects of applying lysozyme in meat products, considering its limitations such as allergic problems, interactions with food constituents, reducing sensory changes and toxicity due to high required concentrations to prevent spoilage and oxidation in foods will be discussed
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49
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Antimicrobial food packaging integrating polysaccharide-based substrates with green antimicrobial agents: A sustainable path. Food Res Int 2022; 155:111096. [DOI: 10.1016/j.foodres.2022.111096] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 02/08/2023]
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50
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Mostafabadi BK, Kachoie MA, Rahimi E. Antimicrobial effects of Cynara scolymus essential oil: In vitro analysis. MAIN GROUP CHEMISTRY 2022. [DOI: 10.3233/mgc-220006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
By benefits of using silicon and vermicompost based biofertilizers and also induction of drought stress for growing more efficient medicinal plants, we investigated such issues on growing Cynara scolymus (C. scolymus), as one of the most significant edible medicinal plants. In this regard, the antimicrobial effects of grown C. scolymus essential oil was investigated against some foodborne pathogens. Different concentrations of silicon and vermicompost with and without drought stress were considered for growing the plant and the extracted essential oils were extracted to examine their antimicrobial effects against different bacterial agents. Using vermicompost and silicon and 50% moisture discharge yielded significant increase in the mean diameter of growth inhibition zone and significant decrease in the minimum inhibitory concentration of tested bacteria (P < 0.05). The highest diameters of the inhibition zones of S. aureus, S. saprophyticus, P. aeruginosa, S. dysenteriae, and S. typhi were found for C. scolymus essential oil treated with 8 mmol silicon and conventional irrigation (14.92 mm), 4 mmol silicon and 50% moisture discharge (15.28 mm), 50% vermicompost and 50% moisture discharge (15.71 mm), 8 mmol silicon and conventional irrigation (17.34 mm) and 25% vermicompost, and 50% moisture discharge (15.48 mm), respectively. Antimicrobial effects of some treatments of C. scolymus were higher than some kinds of referenced antibiotics such as erythromycin. These findings could be used for the production of antibiotic drugs for specific purposes against certain bacteria.
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Affiliation(s)
| | - Mehrdad Ataie Kachoie
- Department of Agro-ecology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Ebrahim Rahimi
- Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
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