Antioxidant and antibacterial properties of phenolic extract from Carum carvi L

Natural antimicrobials from plants: Recent advances and future prospects

Plant-based antimicrobial substances have emerged as promising alternatives to conventional antibiotics and preservatives. Although many review studies have been done in this field, many of these reviews solely focus on specific compounds from particular perspectives. This paper aims to provide a comprehensive review on the various types of plant-based antimicrobial substances, the extraction and purification processes, as well as the application and safety issues. Combining different natural plant-derived substances shows promise in enhancing antimicrobial activities. Moreover, despite the existence of various methods (e.g., microwave-assisted extraction, supercritical fluid extraction) to extract and purify antimicrobial substances, isolating pure compounds remains a laborious process. Sustainability issues should also be considered when developing extraction methods. Additionally, the extraction process generates a significant amount of plant waste, necessitating proper utilization to ensure economic viability. Lastly, not all plant-derived substances are safe, and further research is needed to investigate their toxicity before widespread application.

Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts

The quality and shelf life of sprouts can be improved by postharvest application of water herb extracts. The effect of water infusions of marjoram, oregano, basil, and thyme on the phenolic content, antioxidant potential, and the microbiological and consumer quality of stored mung bean sprouts was studied. Compared to the control, the treatments increased total phenolic content. The highest amounts were determined in sprouts soaked in the thyme extract (6.8 mg/g d.m.). The infusions also inhibited the activity of enzymes utilizing phenolics, and marjoram and oregano were found to be the most effective. The increase in the level of phenolics was reflected in enhanced antioxidant properties (ability to quench cation radical ABTS^•+, reducing and chelating power). Both total phenolics and flavonoids, as well as antioxidant capacities, were highly bioaccessible in vitro. All the natural extracts effectively reduced the growth of total mesophilic bacteria, coliforms, and molds (they were more effective than ascorbic and kojic acids). The treatments did not exert a negative influence on the sensory properties or nutritional value of the sprouts, and even improved starch and protein digestibility. These results are very promising and may suggest a wider used of natural extracts as preservatives of minimally processed food.

Effect of dietary supplementation of wildCumin (Bunium persicum) seeds on performance, nutrient digestibility and circulating metabolites in broiler chicks during the finisher phase

The objective of the present study was to evaluate the impact of inclusion of wild cumin seeds (WCS) on performance, nutrient digestibility and blood profile in broilers during the finisher phase. For this purpose, 360, 14 days old chicks were randomly divided into four groups designated as CONT (control), 0.5WCS, 1.0WCS and 1.5WCS with 5 replicates, which were supplemented with WCS at the rate of 0, 0.5, 1, and 1.5% respectively. On the overall, feed intake was significantly (p < 0.01) higher in the CONT compared to the 1.0WCS. At the end of the finisher phase, and overall basis, body weight and feed conversion ratio were significantly (p < 0.05) higher in 0.5WCS. Crude protein apparent digestibility in the ileum was significantly (p < 0.05) higher in 0.5WCS compared to the CONT, while crude fat digestibility was significantly (p < 0.01) higher in 0.5WCS and 1.5WCS compared to the control. Similarly, serum triglyceride was significantly (p < 0.05) lower in 0.5WC but high density lipoprotein was significantly (p < 0.05) higher in the same group. It was concluded that wild Cumin at the rate of 0.5% was superior compared to the other treatments in the diet to improve the performance, nutrient digestibility and blood metabolites in broiler during the finisher phase.

Changes in beneficial bioactive compounds in eight traditional herbal liqueurs during a one-month maceration process

BACKGROUND

Herbs are rich in various beneficial bioactive compounds and they can be used for many different purposes. One of the most common is maceration of herbs in alcohol. Different substances respond differently to extraction in prepared solutions. It is very important to enhance the highest proportion of beneficial ingredients during the maceration process in a herbal liqueur. A comparative analysis of numerous different phenolic compounds from eight of the most frequently used herbs for making aperitifs in Europe was performed.

RESULTS

In the comparison among all studied herbs, the highest phenolic content was found with Artemisia absinthium (wormwood) (14.61 mg g^-1 ) and Mentha piperita (peppermint) (13.89 mg g^-1 ), while the lowest content was found with Centaurium erythraea (common centaury) (3.96 mg g^-1 ). Salvianolic acid isomers and caffeic acid derivatives were the greatest contributors to the total phenolic content in lemon balm, wormwood, peppermint, fennel and sage. These compounds contain more hydroxyl groups and they were better extracted at the beginning of the maceration process. Caraway and common centaury contain more flavonols (quercetin and kaempferol derivatives), with higher chemical stability and fewer hydroxyl groups in their structure.

CONCLUSION

The compositions of eight herbal liqueurs were highly related to the presence of different herbal ingredients and their solubility in the extract over time. Most flavonol derivatives were extracted over a longer time and the two liqueurs (common centaury and caraway) therefore had the highest phenolic contents after 3 weeks of maceration. © 2019 Society of Chemical Industry.

Microbiological quality of chicken breast meat after application of thyme and caraway essential oils

The aim of the present study was to evaluate the effect of selected types of antimicrobial essential oils to the various groups of microorganisms during storage of chicken meat. The samples of chicken breast meat were used in the experiment. The number of lactobacilli, Pseudomonas spp., anaerobic plate count and Enterobacteriaceae after application of caraway and thyme essential oils (EO) at concentration 1% v/w in a combination with the ethylenediaminetetraacetate (EDTA) solution 1.5% w/w and vacuum packaging were evaluated. The samples were analyzed at 0, 4th, 8th, 12th and 16th day of storage of chicken meat at temperature 4 °C. Another aim was to determine the species of isolated microorganisms from samples of chicken meat by MALDI-TOF MS Biotyper (matrix assisted laser desorption ionization-time of flight mass spectrometry). The number of Lactobalillus spp. ranged from 1.35 log CFU.g-1 in all groups to 3.04 log CFU.g-1 on 0th day to 3.04 log CFU.g-1 on 4th day in control group stored in air. The Pseudomonas spp. was not found in all tested samples at the start of the experiment, the highest number of Pseudomonas spp. was in the control group on 16th day (2.68 log CFU.g-1). Presence of Pseudomonas spp. were not found during storage in groups after treatment with caraway and thyme EO. The values of anaerobic plate count ranged from 2.81 log CFU.g-1 on 4th day in control group with vacuum packaging to 5.19 log CFU.g-1 on 16th day in control group in air condition. The Enterobacteriaceae was not found in all tested samples on 0th day and ranged to 4.46 log CFU.g-1 on 12th day in control group in air condition. From Lactobacillus spp., the most often identified species was Lactobacillus paracasei, from genus Pseudomonas, there were identified Pseudomonas fluorescens in two cases. From anaerobic plate count, there were isolated Staphylococcus warneri from control goup stored in air condition, Kocuria rhizophila from control group with vacuum packaging, Staphylococcus warneri, Aeromonas salmonicida and Aeromonas popoffii from control group treated with EDTA, Staphylococcus hominis and Staphylococcus epidermidis from group treated with caraway essential oil.  From Enterobacteriaceae, the most bacteria were isolated from control group in air condition and from control group treated with EDTA.

The extension of shelf-life of chicken meat after application of caraway and anise essential oils and vacuum packaging

The effect of caraway (CEO) and anise (AEO) essential oils as well as vacuum packaging (VP) in extending of the shelf life of fresh chicken breast meat stored at 4 °C was investigated. CEO and AEO were used at concentrations 0.2% v/w with and without VP. Microbiological properties of chicken breast meat were monitored over a 16 day period. The microbiological parameters as the anaerobic plate count (AC), Enterobacteraceae, lactic acid bacteria and Pseudomonas spp. counts were detected. The anaerobic plate counts ranged from 2.77 log cfu.g-1 in all tested group on 0 day to 5.45 log cfu.g-1 on 16 day in control group stored in air condition. The number of lactic acid bacteria ranged from 3.20 log cfu.g-1 in all tested group on 0 day to 4.75 log cfu.g-1 on 16 day in control group stored in air condition. Enterobacteriaceae counts ranged from 0.00 to 4.25 log cfu.g-1on 16 day in control group stored in air condition. The number of Pseudomonas spp. ranged from 0.00 log cfu.g-1 in all tested group on 0 day to 2.65 log cfu.g-1 on 16 day in control group stored in air condition. Statistically significant differences (P≤0.001) were found among tested group in all tested microorganisms. Among the antimicrobial combination treatments were examined in the study, the as application of vacuum packaging, EDTA, and essential oils were the most effective against the growth of lactic acid bacteria and Enterobactericeae and to a less extent on anaerobic plate count. The results of this present study suggest the possibility of using the essential oil of caraway and anise as natural food preservatives and potential source of antimicrobial ingredients for chicken breast meat.