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Permadi N, Nurzaman M, Doni F, Julaeha E. Elucidation of the composition, antioxidant, and antimicrobial properties of essential oil and extract from Citrus aurantifolia (Christm.) Swingle peel. Saudi J Biol Sci 2024; 31:103987. [PMID: 38617568 PMCID: PMC11007538 DOI: 10.1016/j.sjbs.2024.103987] [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: 12/13/2023] [Revised: 03/29/2024] [Accepted: 04/04/2024] [Indexed: 04/16/2024] Open
Abstract
The most effective methodologies for generating Musa spp. explants involve the utilization of plant tissue culture micropropagation techniques. However, the pervasive challenge of microbial contamination significantly impedes the successful micropropagation of Musa spp. This study examined the antioxidant and antibacterial characteristics of the essential oil (LPO) and extract (LPE) obtained from the peel of Citrus aurantifolia. Additionally, we explored their mechanisms against common microbial contaminants in Musa spp. micropropagation. Using gas chromatography-mass spectrometry, we identified 28 components in LPO, with δ-limonene, β-pinene, citral, trans-citral, β-bisabolene, geranyl acetate, and α-pinene as the primary constituents. Meanwhile, liquid chromatography-mass spectrometry detected 17 components in LPE, highlighting nobiletin, tangeretin, scoparone, sinensetin, tetramethylscutellarein, 5-demethylnobiletin, and pyropheophorbide A as the predominant compounds. Evaluation using the DPPH and ABTS methods revealed the IC50 values for LPE at 0.66 ± 0.009 and 0.92 ± 0.012 mg/mL, respectively, indicating higher antioxidant activity compared to LPO, with IC50 values of 3.03 ± 0.019 and 4.27 ± 0.023 mg/mL using the same methods. Both LPO and LPE exhibited antimicrobial activities against all tested contaminant microorganisms through in vitro assays. Mechanistic investigations employing time-kill analysis, assessment of cell membrane integrity, and scanning electron microscopy (SEM) revealed changes in the morphological characteristics of the tested microbial contaminants, intensifying with increased concentration and exposure duration of LPO and LPE. These alterations led to substantial damage, including cell wall lysis, leakage of intracellular components, and subsequent cell death. Consequently, LPO and LPE emerge as promising alternatives for addressing microbial contamination in banana tissue cultures.
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Affiliation(s)
- Nandang Permadi
- Doctorate Program in Biotechnology, Graduate School, Universitas Padjadjaran, Bandung 40132, Indonesia
| | - Mohamad Nurzaman
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia
| | - Febri Doni
- Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia
| | - Euis Julaeha
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor 45363, Indonesia
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Yilmaz EA, Yalçin H, Polat Z. Antimicrobial effects of laurel extract, laurel essential oil, zahter extract, and zahter essential oil on chicken wings contaminated with Salmonella Typhimurium. Vet Med Sci 2024; 10:e1445. [PMID: 38652025 PMCID: PMC11037249 DOI: 10.1002/vms3.1445] [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: 01/05/2024] [Revised: 03/01/2024] [Accepted: 03/24/2024] [Indexed: 04/25/2024] Open
Abstract
BACKGROUND This study aimed to evaluate the antimicrobial effects of zahter extract, zahter essential oil, laurel extract, and laurel essential oil on Salmonella Typhimurium inoculated on chicken wings. METHODS A total of 10 groups, including eight study groups and two control groups were formed, consisting of zahter extract and zahter essential oil and laurel extract and laurel essential oil in different proportions. In the study, laurel extract at 6.4% and 12.8% concentrations, laurel essential oil at 0.2% and 0.4% concentrations, zahter extract at 0.2% and 0.4% concentrations, and zahter essential oil at 0.2% and 0.4% concentrations were used. RESULTS The broth microdilution method was used to evaluate the antimicrobial activity of the extract and essential oils on the S. Typhimurium. Minimum inhibitory concentrations of the extracts and essential oils used in the study against S. Typhimurium were determined. The highest inhibitory effect on S. Typhimurium was observed in the 0.4% laurel essential oil group. It was determined that the inhibitory effect increased as the concentration of laurel essential oil increased. In addition, the antimicrobial activity of zahter essential oil is less inhibitory than the laurel extract, laurel essential oil, and zahter extract. CONCLUSION According to the results of this study, it has been revealed that extracts and essential oils obtained from zahter and laurel plants, which have been shown to be natural antimicrobial, can be used in foods as an alternative to chemical additives. To develop research results, the applicability of these extracts and essential oils in different foodstuffs should be examined using different ingredients and concentrations.
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Affiliation(s)
- Ezgi Ayan Yilmaz
- Department of Food Hygiene and TechnologyFaculty of Veterinary MedicineBurdur Mehmet Akif Ersoy UniversityBurdurTürkiye
| | - Halil Yalçin
- Department of Food Hygiene and TechnologyFaculty of Veterinary MedicineBurdur Mehmet Akif Ersoy UniversityBurdurTürkiye
| | - Zübeyde Polat
- Department of Food Hygiene and TechnologyFaculty of Veterinary MedicineBurdur Mehmet Akif Ersoy UniversityBurdurTürkiye
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Benli H, Şahin P, Ağçam E. Incorporating bay leaf extract ( Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk). Food Sci Nutr 2024; 12:2473-2487. [PMID: 38628223 PMCID: PMC11016401 DOI: 10.1002/fsn3.3929] [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: 09/17/2023] [Revised: 12/14/2023] [Accepted: 12/19/2023] [Indexed: 04/19/2024] Open
Abstract
This study aimed at investigating the quality attributes of Turkish fermented sausage (sucuk) incorporated with bay leaf extract obtained as a natural antioxidant and a source of phytochemicals. Five different bay leaf extracts were obtained with distilled water and 60%, 70%, 80%, and 90% ethanol. The total phenolic contents and antioxidant activity values indicated that ultrasound-assisted 70% ethanol extract was the most suitable extract. Furthermore, five groups of sucuks were manufactured with the addition of bay leaf extract (1, 5, and 10 mL/kg), ascorbic acid (500 mg/kg), and control. The extracts were produced similar pH values when compared to control and ascorbic acid samples. The treatments had no significant effect on moisture contents of sucuks. Bay leaf extracts produced comparable color, texture profile analysis, and TBARS values to control and ascorbic acid samples. Biogenic amine contents (mg/kg dry weight) of sucuks including tryptamine (6.43-30.66), 2-phenylethylamine (2.24-32.04), putrescine (2.19-7.98), cadaverine (3.28-12.21), histamine (7.01-11.38), tyramine (3.27-71.07), spermidine (4.44-8.01), and spermine (53.96-68.25) were mostly within the lower ranges typically associated with sucuk. However, the lowest cadaverine values observed at the end of storage in the bay leaf extract added samples indicated that bay leaf extract might be effective in decreasing cadaverine values during storage. The addition of bay leaf extract caused similar sensory attributes to the control and ascorbic acid samples. This study revealed that Turkish fermented sucuks could be effectively incorporated with bay leaf extracts without a negative effect on the quality attributes or consumer acceptability.
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Affiliation(s)
- Hakan Benli
- Department of Food Engineering, Faculty of EngineeringCukurova UniversityAdanaTurkey
| | - Pelin Şahin
- Department of Food Engineering, Faculty of EngineeringCukurova UniversityAdanaTurkey
| | - Erdal Ağçam
- Department of Food Engineering, Faculty of EngineeringCukurova UniversityAdanaTurkey
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Maniah K. Anticandidal effectiveness of greenly synthesized zinc oxide nanoparticles against candidal pathogens. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART A, TOXIC/HAZARDOUS SUBSTANCES & ENVIRONMENTAL ENGINEERING 2024; 58:1097-1110. [PMID: 38351615 DOI: 10.1080/10934529.2024.2315922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Accepted: 02/01/2024] [Indexed: 03/08/2024]
Abstract
Drug resistance of pathogenic candidal strains to conventional antifungal agents represents a significant health issue contributing to high morbidity worldwide. Hence, the aim of the current study focused on evaluating the antifungal and synergistic activities of the green synthesized zinc oxide nanoparticles formulated using Laurus nobilis leaf extract. The biogenic ZnONPs were hexagonal in shape with average particle size diameter of 37.98 nm and pure crystalline structure as detected by XRD data. The highest antifungal activity of biogenic ZnONPs was detected against Candida parapsilosis strain demonstrating relative inhibitory zone diameters of 17.13 ± 0.74 and 25.78 ± 0.47 mm, at the concentrations of 100 and 200 µg/disk, respectively. Moreover, the biogenic ZnONPs demonstrated the highest synergistic activity with clotrimazole antifungal agent against Candida glabrata followed by Candida auris strains. MTT assay revealed that the biogenic ZnONPs showed low toxicity demonstrating relative IC50 value of 774.45 µg/mL against normal lung fibroblast cells which further affirmed their biosafety for application. In conclusion, the bioinspired ZnONPs could be utilized for the formulation of effective antifungal agents against drug resistant candidal strains and also could be combined with antifungal agents to boost their antifungal efficiency.
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Affiliation(s)
- Khalid Maniah
- Department of Biology, King Khalid Military Academy, Riyadh, Saudi Arabia
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Hasan GG, Laouini SE, Khelef A, Mohammed HA, Althamthami M, Meneceur S, Alharthi F, Alshareef SA, Menaa F. Efficient treatment of oily wastewater, antibacterial activity, and photodegradation of organic dyes using biosynthesized Ag@Fe 3O 4 nanocomposite. Bioprocess Biosyst Eng 2024; 47:75-90. [PMID: 38081951 DOI: 10.1007/s00449-023-02946-6] [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: 08/03/2023] [Accepted: 11/09/2023] [Indexed: 01/10/2024]
Abstract
A significant waste (e.g., high oil content and pollutants such as heavy metals, dyes, and microbial contaminants) in water is generated during crude oil extraction and industrial processes, which poses environmental challenges. This study explores the potential of Ag@Fe3O4 nanocomposite (NC) biosynthesized using the aqueous leaf extract of Laurus nobilis for the treatment of oily wastewater. The NC was characterized using ultraviolet-visible (UV-Vis) spectrophotometry, Scanning Electron Microscopy (SEM), Fourier Transformed Infrared (FTIR) and X-Ray Diffraction (XRD) spectroscopies. The crystalline structure of the NC was determined to be face-centered cubic with an average size of 42 nm. Ag@Fe3O4 NC exhibited significant degradation (96.8%, 90.1%, and 93.8%) of Rose Bengal (RB), Methylene Blue (MB), and Toluidine Blue (TB), respectively, through a reduction reaction lasting 120 min at a dye concentration of 10 mg/L. The observed reaction kinetics followed a pseudo-first-order model, with rate constants (k-values) of 0.0284 min-1, 0.0189 min-1, and 0.0212 min-1 for RB, MB, and TB, respectively. The fast degradation rate can be attributed to the low band gap (1.9 eV) of Ag@Fe3O4 NC. The NC elicited an impressive effectiveness (99-100%, 98.0%, and 91.8% within 30 min) in removing, under sunlight irradiation, several heavy metals, total petroleum hydrocarbons (TPH), and total suspended solids (TSS) from the oily water samples. Furthermore, Ag@Fe3O4 NC displayed potent antibacterial properties and a good biocompatibility. These findings contribute to the development of efficient and cost-effective methods for wastewater treatment and environmental remediation.
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Affiliation(s)
- Gamil Gamal Hasan
- Department of Process Engineering, Faculty of Technology, El Oued University, 39000, El Oued, Algeria.
- Laboratory of Valorization and Technology of Sahara Resources (VTRS), El Oued University, 39000, El Oued, Algeria.
| | - Salah Eddine Laouini
- Department of Process Engineering, Faculty of Technology, El Oued University, 39000, El Oued, Algeria
- Laboratory of Biotechnology Biomaterials and Condensed Matter, Faculty of Technology, University of El Oued, 39000, El Oued, Algeria
| | - Abdelhamid Khelef
- Laboratory of Valorization and Technology of Sahara Resources (VTRS), El Oued University, 39000, El Oued, Algeria
| | - Hamdi Ali Mohammed
- Department of Process Engineering, Faculty of Technology, El Oued University, 39000, El Oued, Algeria
- Laboratory of Biotechnology Biomaterials and Condensed Matter, Faculty of Technology, University of El Oued, 39000, El Oued, Algeria
| | - Mohammed Althamthami
- Department of Process Engineering, College of Science and Technology, Biskra University, 07000, Biskra, Algeria
| | - Souhaila Meneceur
- Department of Process Engineering, Faculty of Technology, El Oued University, 39000, El Oued, Algeria
| | - Fahad Alharthi
- Department of Chemistry, College of Science, King Saud University, Riyadh, 11451, Kingdom of Saudi Arabia
| | - Sohad A Alshareef
- Department of Chemistry, University of Tabuk, 71491, Tabuk, Saudi Arabia
| | - Farid Menaa
- Department of Biomedical and Environmental Engineering (BEE), Fluorotronics, Inc. - California Innovations Corporation, San Diego, CA, 92037, USA.
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Zejli H, Fitat A, Lefrioui Y, Siddique F, Bourhia M, Bousseraf FZ, Salamatullah AM, Nafidi HA, Mekonnen AB, Gourch A, Taleb M, Abdellaoui A. Phytochemical analysis and biological activities of essential oils extracted from Origanum grossii and Thymus pallidus: in vitro and in silico analysis. Sci Rep 2023; 13:20021. [PMID: 37973884 PMCID: PMC10654524 DOI: 10.1038/s41598-023-47215-4] [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: 06/12/2023] [Accepted: 11/10/2023] [Indexed: 11/19/2023] Open
Abstract
The study aimed at investigating the phytochemical composition, antioxidant and antibacterial activities of essential oils (EOs) of Origanum grossii and Thymus pallidus. The selection of these plants for the study was driven by a comprehensive survey conducted in the Ribat Elkheir region of Morocco, where these plants are widely utilized. The results reflect the valorization of these plants based on the findings of the regional survey. The GC-MS phytochemical analysis revealed that the main constituents of the essential oil were carvacrol and thymol for O. grossii and T. pallidus respectively. Quantitative assays demonstrated that O. grossii exhibited higher levels of polyphenols (0.136 mg AGE/mg EO) and flavonoids (0.207 mg QE/mg EO) compared to T. pallidus. The DPPH assay indicated that O. grossii EOs possessed approximately twice the antiradical activity of T. pallidus, with IC50 values of approximately 0.073 mg/mL and 0.131 mg/mL, respectively. The antibacterial activity tests showed that both essential oils exhibited significant inhibition zones ranging from 26 to 42 mm against all tested bacterial strains. The MIC values varied among the bacteria, generally falling within the range of 0.31 to 2.44 µg/mL, demonstrating the potency of the EOs to serve as antibacterial. Molecular docking revealed that O. grossii and T. pallidus essential oils interact with antibacterial and antioxidant proteins (1AJ6 and 6QME). Key compounds in O. grossii include p-cymene, eucalyptol, and carvacrol, while T. pallidus contains potent chemicals like p-cymene, ɤ-maaliene, valencene, α-terpinene, caryophyllene, himachalene, and thymol. Notably, the most potent chemicals in Origanum grossii are p-cymene, eucalyptol, and carvacrol, while the most potent chemicals in Thymus pallidus are p-cymene, α-terpinene, and thymol. These findings suggest that these plant EOs could be used to develop new natural products with antibacterial and antioxidant activity.
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Affiliation(s)
- Hind Zejli
- Laboratory of Engineering, Electrochemistry, Modeling and Environment, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, B. P. 1796, Fes-Atlas, Morocco.
| | - Aziza Fitat
- Laboratory of Engineering, Electrochemistry, Modeling and Environment, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, B. P. 1796, Fes-Atlas, Morocco
| | - Youssra Lefrioui
- Laboratory of Biotechnology, Health, Agrofood and Environment, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, B. P. 1796, Fes-Atlas, Morocco
| | - Farhan Siddique
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Bahauddin Zakariya University, Multan, 60800, Pakistan
| | - Mohammed Bourhia
- Department of Chemistry and Biochemistry, Faculty of Medicine and Pharmacy, Ibn Zohr University, 70000, Laayoune, Morocco
| | - Fatima Zahra Bousseraf
- Laboratory of Engineering, Electrochemistry, Modeling and Environment, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, B. P. 1796, Fes-Atlas, Morocco
| | - Ahmad Mohammad Salamatullah
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, 11, P.O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Hiba-Allah Nafidi
- Department of Food Science, Faculty of Agricultural and Food Sciences, Laval University, 2325, Quebec City, QC, G1V 0A6, Canada
| | | | - Abdelkader Gourch
- Laboratory of Engineering, Electrochemistry, Modeling and Environment, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, B. P. 1796, Fes-Atlas, Morocco
| | - Mustapha Taleb
- Laboratory of Engineering, Electrochemistry, Modeling and Environment, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, B. P. 1796, Fes-Atlas, Morocco
| | - Abdelfattah Abdellaoui
- Laboratory of Engineering, Electrochemistry, Modeling and Environment, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, B. P. 1796, Fes-Atlas, Morocco
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da Silva BD, Rosario DKAD, Conte-Junior CA. Can droplet size influence antibacterial activity in ultrasound-prepared essential oil nanoemulsions? Crit Rev Food Sci Nutr 2023; 63:12567-12577. [PMID: 35900149 DOI: 10.1080/10408398.2022.2103089] [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: 11/03/2022]
Abstract
Essential oil nanoemulsion may have improved antibacterial properties over pure oil and can be used for food preservation. Ultrasonic cavitation is the most common mechanism for producing nanoemulsions, and the impact of processing parameters on droplet properties needs to be elucidated. A systematic literature search was performed in four databases (Science Direct, Web of Science, Scopus and PubMed), and 987 articles were found, 16 of which were eligible for the present study. A meta-analysis was performed to qualitatively assess which process parameters (power, sonication time, essential oil, and tween 80 concentration) can influence the final droplet size and polydispersity and how droplet size is associated with antibacterial activity. We observed that power, essential oil, and tween 80 concentrations added during processing are the critical variables for forming smaller droplets. Ratios of up to 3:1 (surfactant:oil) can produce droplets smaller than 180 nm with antibacterial properties superior to pure oil or isolated compounds. The improved properties of nanoemulsions are associated with the size and chemical composition of the droplet since the proportion of the hydrophobic core (EO) and the hydrophilic outer layer (Tween 80) directly influences the antibacterial mechanism of action.
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Affiliation(s)
- Bruno Dutra da Silva
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Denes Kaic Alves do Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Engineering, Center for Agrarian Sciences and Engineering, Universidade Federal do Espírito Santo (UFES), Alto Universitário, Alegre, ES, Brazil
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Engineering, Center for Agrarian Sciences and Engineering, Universidade Federal do Espírito Santo (UFES), Alto Universitário, Alegre, ES, Brazil
- Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil
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Bazaid AS, Alsolami A, Patel M, Khateb AM, Aldarhami A, Snoussi M, Almusheet SM, Qanash H. Antibiofilm, Antimicrobial, Anti-Quorum Sensing, and Antioxidant Activities of Saudi Sidr Honey: In Vitro and Molecular Docking Studies. Pharmaceutics 2023; 15:2177. [PMID: 37765148 PMCID: PMC10534861 DOI: 10.3390/pharmaceutics15092177] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/17/2023] [Accepted: 08/18/2023] [Indexed: 09/29/2023] Open
Abstract
Sidr honey is a valuable source of bioactive compounds with promising biological properties. In the present study, antimicrobial, antioxidant, and anti-quorum sensing properties of Saudi Sidr honey were assessed, along with phytochemical analysis, via gas chromatography-mass spectrometry (GC-MS). In silico study was also carried out to study the drug-likeness properties of the identified compounds and to study their affinity with known target proteins assessed using molecular docking approach. The results showed that Saudi Sidr honey exhibited promising antibacterial activity, with MIC values ranging from 50 to 400 mg/mL and MBC values from 50 to >450 mg/mL. Interestingly, the Saudi Sidr honey was active against Candida auris and Candida neoformans, with an MIC value of about 500 mg/mL. Moreover, the Sidr honey showed important antioxidant activities (ABTS assay: IC50 5.41 ± 0.045 mg/mL; DPPH assay: IC50 7.70 ± 0.065 mg/mL) and β-carotene bleaching test results (IC50 ≥ 20 mg/mL). In addition, the Saudi Sidr honey was able to inhibit biofilm formation on glass slides at 1/2 MIC by 77.11% for Bacillus subtilis, 70.88% for Staphylococcus aureus, 61.79% for Escherichia coli, and 56.64% for Pseudomonas aeruginosa. Similarly, violacein production by Chromobacterium violaceum was reduced by about 56.63%, while the production of pyocyanin by P. aeruginosa was decreased to 46.27% at a low concentration of Saudi Sidr honey. ADMET properties showed that five identified compounds, namely, 1-cyclohexylimidazolidin-2-one, 3-Butyl-3-methylcyclohexanone, 4-butyl-3-methoxy-2-cyclo penten-1-one, 2,2,3,3-Tetramethyl cyclopropane carboxylic acid, and 3,5-dihydroxy-2-(3-methylbut-2-en-1-yl showed promising drug-likeness properties. The compound 3,5-dihydroxy-2-(3-methylbut-2-en-1-yl exhibited the highest binding energy against antimicrobial and antioxidant target proteins (1JIJ, 2VAM, 6B8A, 6F86, 2CDU, and 1OG5). Overall, the obtained results highlighted the promising potential of Saudi Sidr honey as a rich source of bioactive compounds that can be used as food preservatives and antimicrobial, antioxidant, and anti-quorum sensing molecules.
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Affiliation(s)
- Abdulrahman S. Bazaid
- Department of Medical Laboratory Science, College of Applied Medical Sciences, University of Ha’il, Hail 55476, Saudi Arabia;
| | - Ahmed Alsolami
- Department of Internal Medicine, College of Medicine, University of Ha’il, Hail 55476, Saudi Arabia;
| | - Mitesh Patel
- Department of Biotechnology, Parul Institute of Applied Sciences and Centre of Research for Development, Parul University, Vadodara 391760, Gujarat, India;
| | - Aiah Mustafa Khateb
- Medical Laboratory Technology Department, College of Applied Medical Sciences, Taibah University, Madinah 42353, Saudi Arabia;
- Special Infectious Agents Unit-BSL3, King Fahd Medical Research Center, King Abdulaziz University, Jeddah 21362, Saudi Arabia
| | - Abdu Aldarhami
- Department of Medical Microbiology, Qunfudah Faculty of Medicine, Umm Al-Qura University, Al-Qunfudah 21961, Saudi Arabia;
| | - Mejdi Snoussi
- Department of Biology, College of Science, University of Ha’il, Hail 55476, Saudi Arabia;
- Laboratory of Genetics, Biodiversity and Valorization of Bio-Resources, University of Monastir, Higher Institute of Biotechnology of Monastir, Avenue Tahar Haddad, BP74, Monastir 5000, Tunisia
| | | | - Husam Qanash
- Department of Medical Laboratory Science, College of Applied Medical Sciences, University of Ha’il, Hail 55476, Saudi Arabia;
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Al-Rajhi AMH, Qanash H, Almashjary MN, Hazzazi MS, Felemban HR, Abdelghany TM. Anti- Helicobacter pylori, Antioxidant, Antidiabetic, and Anti-Alzheimer's Activities of Laurel Leaf Extract Treated by Moist Heat and Molecular Docking of Its Flavonoid Constituent, Naringenin, against Acetylcholinesterase and Butyrylcholinesterase. Life (Basel) 2023; 13:1512. [PMID: 37511887 PMCID: PMC10382016 DOI: 10.3390/life13071512] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/23/2023] [Accepted: 07/03/2023] [Indexed: 07/30/2023] Open
Abstract
It is worth noting that laurel (Laurus nobilis L.) contains several pharmacologically and nutritionally active compounds that may differ according to the pretreatment process. The current study is designed to clarify the effect of moist heat on the phenolic and flavonoid constituents and anti-Helicobacter pylori, antioxidant, antidiabetic, and anti-Alzheimer's activities of laurel leaf extract (LLE). Unmoist-heated (UMH) and moist-heated (MH) LLEs showed the presence of numerous flavonoid and phenolic constituents, although at different levels of concentration. MH significantly induced (p < 0.05) the occurrence of most compounds at high concentrations of 5655.89 µg/mL, 3967.65 µg/mL, 224.80 µg/mL, 887.83 µg/mL, 2979.14 µg/mL, 203.02 µg/mL, 284.65 µg/mL, 1893.66 µg/mL, and 187.88 µg/mL, unlike the detection at low concentrations of 3461.19 µg/mL, 196.96 µg/mL, 664.12 µg/mL, 2835.09 µg/mL, 153.26 µg/mL, 254.43 µg/mL, 1605.00 µg/mL, 4486.02 µg/mL, and 195.60 µg/mL using UMH, for naringenin, methyl gallate, caffeic acid, rutin, ellagic acid, coumaric acid, vanillin, ferulic acid, and hesperetin, respectively. Chlorogenic acid, syringic acid, and daidzein were detected in the UMH LLE but not in the MH LLE, unlike pyrocatechol. The anti-H. pylori activity of the UMH LLE was lower (23.67 ± 0.58 mm of inhibition zone) than that of the MH LLE (26.00 ± 0.0 mm of inhibition zone). Moreover, the values of MIC and MBC associated with the MH LLE were very low compared to those of the UMH LLE. Via MBC/MIC index calculation, the UMH and MH LLEs showed cidal activity. The MH LLE exhibited higher anti-biofilm activity (93.73%) compared to the anti-biofilm activity (87.75%) of the MH LLE against H. pylori. The urease inhibition percentage was more affected in the UMH LLE compared to the MH LLE, with significant (p < 0.05) IC50 values of 34.17 µg/mL and 91.11 µg/mL, respectively. Promising antioxidant activity was documented with a very low value of IC50 (3.45 µg/mL) for the MH LLE compared to the IC50 value of 4.69 µg/mL for the UMH LLE and the IC50 value of 4.43 µg/mL for ascorbic acid. The MH LLE showed significantly higher (p < 0.05) inhibition of α-glucosidase and butyrylcholinesterase activities, with IC50 values of 9.9 µg/mL and 17.3 µg/mL, respectively, compared to those of the UMH LLE at 18.36 µg/mL and 28.92 µg/mL. The molecular docking of naringenin showed good docking scores against acetylcholinesterase 1E66 and butyrylcholinesterase 6EMI, indicating that naringenin is an intriguing candidate for additional research as a possible medication for Alzheimer's disease.
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Affiliation(s)
- Aisha M H Al-Rajhi
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Husam Qanash
- Department of Medical Laboratory Science, College of Applied Medical Sciences, University of Ha'il, Hail 55476, Saudi Arabia
| | - Majed N Almashjary
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 22254, Saudi Arabia
- Hematology Research Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah 22254, Saudi Arabia
| | - Mohannad S Hazzazi
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 22254, Saudi Arabia
- Hematology Research Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah 22254, Saudi Arabia
| | - Hashim R Felemban
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 22254, Saudi Arabia
- Special Infectious Agents Unit-BSL3, King Fahd Medical Research Center, King Abdulaziz University, Jeddah 21362, Saudi Arabia
| | - Tarek M Abdelghany
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Cairo 11725, Egypt
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10
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Osanloo M, Eskandari Z, Zarenezhad E, Qasemi H, Nematollahi A. Studying the microbial, chemical, and sensory characteristics of shrimp coated with alginate sodium nanoparticles containing
Zataria multiflora
and
Cuminum cyminum
essential oils. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023] Open
Affiliation(s)
- Mahmoud Osanloo
- Department of Medical Nanotechnology, School of Advanced Technologies in Medicine Fasa University of Medical Sciences Fasa Iran
| | - Zahra Eskandari
- Student Research Committee Fasa University of Medical Sciences Fasa Iran
| | - Elham Zarenezhad
- Noncommunicable Diseases Research Center Fasa University of Medical Sciences Fasa Iran
| | - Hajar Qasemi
- Noncommunicable Diseases Research Center Fasa University of Medical Sciences Fasa Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health Fasa University of Medical Sciences Fasa Iran
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11
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Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages. Antibiotics (Basel) 2023; 12:antibiotics12010182. [PMID: 36671383 PMCID: PMC9855142 DOI: 10.3390/antibiotics12010182] [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: 12/27/2022] [Revised: 01/09/2023] [Accepted: 01/12/2023] [Indexed: 01/19/2023] Open
Abstract
Essential oils (EOs) isolated from different plant materials, namely Origanum majorana L., Satureja hortensis L., and Satureja montana L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. The chemical composition and in vitro antimicrobial potential of selected EOs and their mixture were determined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against foodborne pathogens (Escherichia coli, Salmonella Enteritidis, and Listeria monocytogenes) ranged in the interval of 0.44-7.1 µL/mL. Fresh turkey sausages were produced with EOs addition and marked as follows: TOMEO-0.150 µL/g OMEO; TSHEO-0.150 µL/g SHEO; TSMEO-0.150 µL/g SMEO; TEOM-0.050 µL/g OMEO, 0.050 µL/g SHEO and 0.050 µL/g SMEO, and control (C) (without EOs). Microbiological profile and biogenic amines content in fresh turkey sausages were recorded during storage. The selected EOs and their mixture efficiently reduced bacterial growth and biogenic amines formation and accumulation. The lowest Enterobacteriaceae count and total biogenic amine (BA) concentration were determined through treatment TSHEO. The results of this study show that selected EOs could be useful in fresh turkey sausage processing in order to improve safety and shelf-life.
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12
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Pogorzelska-Nowicka E, Górska-Horczyczak E, Hanula M, Marcinkowska-Lesiak M, Pogorzelski G, Wierzbicka A, Półtorak A. Sage extracts obtained with cold plasma improves beef quality. Meat Sci 2022; 194:108988. [PMID: 36150322 DOI: 10.1016/j.meatsci.2022.108988] [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: 03/08/2022] [Revised: 06/15/2022] [Accepted: 09/14/2022] [Indexed: 10/14/2022]
Abstract
The aim of the study was to verify the effect of sage extracts obtained using cold plasma on the quality of ground beef. Patties with a different content of sage extracts (0.05% and 0.075%) obtained either by conventional extraction (S0.05, S.0.075) or with cold plasma assistance (SP0.05, SP0.075) were packed under a modified atmosphere (80%O2) and stored in cold conditions for 8 days. Sage extracts addition had no impact on pH, weight loss, colour, content of each myoglobin form, texture, aroma and overall acceptability of raw meat measured on the last storage day (P < 0.05). However, lipid oxidation was inhibited the most in meat with the highest share of sage extract obtained using cold plasma (P < 0.05). This group was also characterized by the highest amount of n-3 fatty acids at the end of storage (P < 0.05). Moreover, the addition of sage at 0.075% prevented hexanal formation in samples. Thus, cold plasma extracts may be introduced in the meat industry.
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Affiliation(s)
- Ewelina Pogorzelska-Nowicka
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland.
| | - Elżbieta Górska-Horczyczak
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland
| | - Monika Hanula
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland
| | - Monika Marcinkowska-Lesiak
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland
| | - Grzegorz Pogorzelski
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland
| | - Agnieszka Wierzbicka
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland
| | - Andrzej Półtorak
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland
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13
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Al-Mijalli SH, Mrabti HN, Ouassou H, Flouchi R, Abdallah EM, Sheikh RA, Alshahrani MM, Awadh AAA, Harhar H, Omari NE, Qasem A, Assaggaf H, Moursi NH, Bouyahya A, Gallo M, Faouzi MEA. Chemical Composition, Antioxidant, Anti-Diabetic, Anti-Acetylcholinesterase, Anti-Inflammatory, and Antimicrobial Properties of Arbutus unedo L. and Laurus nobilis L. Essential Oils. LIFE (BASEL, SWITZERLAND) 2022; 12:life12111876. [PMID: 36431011 PMCID: PMC9695135 DOI: 10.3390/life12111876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 11/05/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022]
Abstract
The objectives of this work were to determine the phytochemical composition and antioxidant, anti-diabetic, antibacterial, anti-inflammatory, and anti-acetylcholinesterase properties of Arbutus unedo L. and Laurus nobilis L. EOs. The antioxidant effects were estimated using four complementary methods. In addition, the anti-diabetic activity was assessed by targeting three carbohydrate-hydrolyzing enzymes, namely α-amylase, α-glucosidase, and lipase. The anti-inflammatory and anti-acetylcholinesterase effects were evaluated by testing the inhibitory potential of both plants on lipo-oxygenase and acetylcholinesterase (AChE), respectively. The antimicrobial activity of these oils was evaluated using disc-diffusion, minimum inhibitory concentration (MIC), and minimum lethal concentration (MLC) tests. The chemical composition of L. nobilis essential oil (EO) was dominated by eucalyptol (36.40%), followed by α-terpineole (13.05%), α-terpinyl acetate (10.61%), linalool (10.34%), and northujane (5.74%). The main volatile compounds of A. unedo EOs were decenal (13.47%), α-terpineol (7.8%), and palmitic acid (6.00%). L. nobilis and A. unedo EOs inhibited α-amylase with IC50 values of 42.51 ± 0.012 and 102 ± 0.06 µg/mL, respectively. Moreover, both oils inhibited the activity of α-glucosidase (IC50 = 1.347 ± 0.021 µg/mL and IC50 = 76 ± 0.021 µg/mL) and lipase (IC50 = 21.23 ± 0.021 µg/mL and IC50 = 97.018 ± 0.012 µg/mL, respectively). In addition, L. nobilis EO showed an anti-AChE activity (IC50 = 89.44 ± 0.07 µg/mL) higher than that of A. unedo EO (IC50 = 378.57 ± 0.05 µg/mL). Regarding anti-inflammatory activity, in vitro assays showed that L. nobilis significantly inhibits (IC50 = 48.31 ± 0.07 μg/mL) 5-lipoxygenase compared to A. unedo (IC50 = 86.14 ± 0.05 μg/mL). This was confirmed in vivo via a notable inhibition of inflammation recorded after 6 h of treatment in both plants at a dose of 50 mg/kg. The microbiological results revealed that EOs from both plants inhibited the growth of all tested organisms except P. aeruginosa, with the highest antimicrobial effect for L. nobilis. The results of these tests showed that these two plants possess remarkable biological and pharmacological properties, explaining their medicinal effects and suggesting them as promising sources of natural drugs.
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Affiliation(s)
- Samiah Hamad Al-Mijalli
- Department of Biology, College of Sciences, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Hanae Naceiri Mrabti
- Laboratory of Pharmacology and Toxicology, Bio Pharmaceutical and Toxicological Analysis Research Team, Faculty of Medicine and Pharmacy, University Mohammed V in Rabat, Rabat BP 6203, Morocco
| | - Hayat Ouassou
- Faculty of Sciences, University Mohammed First, Boulevard Mohamed VI BP 717, Oujda 60000, Morocco
| | - Rachid Flouchi
- Laboratory of Microbial Biotechnology and Bioactive Molecules, Science and Technologies Faculty, Sidi Mohamed Ben Abdellah University, Fez BP 2202, Morocco
| | - Emad M. Abdallah
- Department of Science Laboratories, College of Science and Arts, Qassim University, Ar Rass 51921, Saudi Arabia
| | - Ryan A. Sheikh
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Mohammed Merae Alshahrani
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, Najran 61441, Saudi Arabia
| | - Ahmed Abdullah Al Awadh
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, Najran 61441, Saudi Arabia
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
- Correspondence: (H.H.); (M.G.)
| | - Nasreddine El Omari
- Laboratory of Histology, Embryology, and Cytogenetic, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat 10000, Morocco
| | - Ahmed Qasem
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | - Hamza Assaggaf
- Department of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 21955, Saudi Arabia
| | | | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 6203, Morocco
| | - Monica Gallo
- Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, Via Pansini 5, 80131 Naples, Italy
- Correspondence: (H.H.); (M.G.)
| | - Moulay El Abbes Faouzi
- Laboratory of Pharmacology and Toxicology, Bio Pharmaceutical and Toxicological Analysis Research Team, Faculty of Medicine and Pharmacy, University Mohammed V in Rabat, Rabat BP 6203, Morocco
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Molecular Characterization of Gene-Mediated Resistance and Susceptibility of ESKAPE Clinical Isolates to Cistus monspeliensis L. and Cistus salviifolius L. Extracts. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:7467279. [PMID: 36204117 PMCID: PMC9532067 DOI: 10.1155/2022/7467279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Accepted: 08/18/2022] [Indexed: 11/18/2022]
Abstract
Background Multidrug resistance (MDR) and extensively drug-resistant (XDR) are now the biggest threats to human beings. Alternative antimicrobial regimens to conventional antibiotic paradigms are extensively searched. Although Cistus extracts have long been used for infections in traditional folk medicines around the world, their efficacy against resistant bacteria still needs to be elucidated. We aim to investigate the antibiotic susceptibility profiles of clinical strains Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa, and Enterobacter cloacae (acronym “ESKAPE”), and their resistance mechanisms by PCR, as well as their sensitivity to C. monspeliensis (CM) and C. salviifolius (CS) methanol extracts and their fractions. Methods Antibiotic susceptibility profile and resistance mechanism were done by antibiogram and PCR. Fractions of CM and CS were obtained using maceration and Soxhlet; their antibacterial activities were evaluated by determining inhibition zone diameter (IZD), minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC). Results Results revealed that all strains were XDR except S. aureus, which was MDR. The PCR indicates the presence of gene-mediated resistance (blaCTX-M, blaSHV, blaOXA-48, blaNDM, blaOXA-51, blaOXA-58, blaIMP, blaVIM, and blamecA). Also, maceration was slightly better for bioactivity preservation. Overall, the extracts of CM (IZD = 20 mm, MIC = 0.01 mg/mL) were more active than those of CS. All extracts inhibited MRSA (methicillin-resistant Staphylococcus aureus) and ERV (Enterococcus faecium Vancomycin-Resistant) with interesting MICs. The ethyl acetate fraction manifested great efficacy against all strains. Monoterpene hydrocarbons and sesquiterpenes oxygenated were the chemical classes of compounds dominating the analyzed fractions. Viridiflorol was the major compound in ethyl acetate fractions of 59.84% and 70.77% for CM and CS, respectively. Conclusions The superior activity of extracts to conventional antibiotics was seen for the first time in the pathogens group, and their bactericidal effect could be a promising alternative for developing clinical antibacterial agents against MDR and XDR ESKAPE bacteria.
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Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review. ScientificWorldJournal 2022; 2022:9901018. [PMID: 36193042 PMCID: PMC9525789 DOI: 10.1155/2022/9901018] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Accepted: 09/06/2022] [Indexed: 11/17/2022] Open
Abstract
Food-borne illnesses are a significant concern for consumers, the food industry, and food safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf life. Therefore, this review aimed to assess the literature regarding the potential of natural preservatives to enhance food safety and extend the shelf life of food products. The review paper indicated that natural antimicrobial agents that inhibit bacterial and fungal growth for better quality and shelf life have been of considerable interest in recent years. Natural antimicrobials are mainly extracted and isolated as secondary metabolites of plants, animals, and microorganisms. Plants, especially herbs and spices, are given more attention as a source of natural antimicrobials. Microorganisms used in food fermentation also produce different antimicrobial metabolites, including organic acids, hydrogen peroxide, and diacetyl, in addition to bacteriocins. Products of animal origin, such as tissues and milk, contain different antimicrobial agents. Natural antimicrobials are primarily extracted and purified before utilization for food product development. The extraction condition and purification of natural preservatives may change their structure and affect their functionality. Selecting the best extraction method coupled with minimal processing such as direct mechanical extraction seems to preserve active ingredients. The activity of natural antimicrobials could also be influenced by the source, time of harvesting, and stage of development. The effectiveness of natural antimicrobial compounds in food applications is affected by different factors, including food composition, processing method, and storage conditions. Natural antimicrobials are safe because they can limit microbial resistance and meet consumers’ demands for healthier foods.
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Wang J, Han X, Zhang C, Liu K, Duan G. Source of Nanocellulose and Its Application in Nanocomposite Packaging Material: A Review. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:nano12183158. [PMID: 36144946 PMCID: PMC9502214 DOI: 10.3390/nano12183158] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 09/04/2022] [Accepted: 09/04/2022] [Indexed: 05/12/2023]
Abstract
Food packaging nowadays is not only essential to preserve food from being contaminated and damaged, but also to comply with science develop and technology advances. New functional packaging materials with degradable features will become a hot spot in the future. By far, plastic is the most common packaging material, but plastic waste has caused immeasurable damage to the environment. Cellulose known as a kind of material with large output, wide range sources, and biodegradable features has gotten more and more attention. Cellulose-based materials possess better degradability compared with traditional packaging materials. With such advantages above, cellulose was gradually introduced into packaging field. It is vital to make packaging materials achieve protection, storage, transportation, market, and other functions in the circulation process. In addition, it satisfied the practical value such as convenient sale and environmental protection, reduced cost and maximized sales profit. This review introduces the cellulose resource and its application in composite packaging materials, antibacterial active packaging materials, and intelligent packaging materials. Subsequently, sustainable packaging and its improvement for packaging applications were introduced. Finally, the future challenges and possible solution were provided for future development of cellulose-based composite packaging materials.
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Affiliation(s)
- Jingwen Wang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaoshuai Han
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China
- Correspondence: (X.H.); (C.Z.); (G.D.)
| | - Chunmei Zhang
- Institute of Materials Science and Devices, School of Materials Science and Engineering, Suzhou University of Science and Technology, Suzhou 215009, China
- Correspondence: (X.H.); (C.Z.); (G.D.)
| | - Kunming Liu
- Faculty of Materials Metallurgy and Chemistry, Jiangxi University of Science and Technology, Ganzhou 341000, China
| | - Gaigai Duan
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, International Innovation Center for Forest Chemicals and Materials, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China
- Correspondence: (X.H.); (C.Z.); (G.D.)
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Karakosta LK, Vatavali KA, Kosma IS, Badeka AV, Kontominas MG. Combined Effect of Chitosan Coating and Laurel Essential Oil ( Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat. Foods 2022; 11:foods11111664. [PMID: 35681413 PMCID: PMC9180035 DOI: 10.3390/foods11111664] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/30/2022] [Accepted: 06/02/2022] [Indexed: 11/16/2022] Open
Abstract
The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension of water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored over an 18-day storage period. Microbiological data indicated that the (CHI) coating along with (LEO) was the most efficient among treatments in reducing populations of bacteria by 3.2 log cfu/g on day 6 of storage (p < 0.05). pH values of meat varied between 6.04 and 6.21, while thiobarbituric acid (TBA) values were equal to or less than 2.12 mg malondialdehyde/kg throughout storage. The colour parameter L* and a* values decreased, while b* values increased during storage (p < 0.05). Taste proved to be a more sensitive sensory attribute than odour. Based on sensory and microbiological data, product shelf life was approximately 5−6 days for control samples, 7−8 days for samples treated with (LEO), 12 days for samples treated with (CHI), and 13−14 days for samples treated with (CHI + LEO).
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18
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Evidence on antimicrobial activity of essential oils and herbal extracts against Yersinia enterocolitica - A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Paparella A, Nawade B, Shaltiel-Harpaz L, Ibdah M. A Review of the Botany, Volatile Composition, Biochemical and Molecular Aspects, and Traditional Uses of Laurus nobilis. PLANTS 2022; 11:plants11091209. [PMID: 35567209 PMCID: PMC9100900 DOI: 10.3390/plants11091209] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 04/24/2022] [Accepted: 04/27/2022] [Indexed: 11/26/2022]
Abstract
Laurus nobilis L. is an aromatic medicinal plant widely cultivated in many world regions. L. nobilis has been increasingly acknowledged over the years as it provides an essential contribution to the food and pharmaceutical industries and cultural integrity. The commercial value of this species derives from its essential oil, whose application might be extended to various industries. The chemical composition of the essential oil depends on environmental conditions, location, and season during which the plants are collected, drying methods, extraction, and analytical conditions. The characterization and chemotyping of L. nobilis essential oil are extremely important because the changes in composition can affect biological activities. Several aspects of the plant’s secondary metabolism, particularly volatile production in L. nobilis, are still unknown. However, understanding the molecular basis of flavor and aroma production is not an easy task to accomplish. Nevertheless, the time-limited efforts for conservation and the unavailability of knowledge about genetic diversity are probably the major reasons for the lack of breeding programs in L. nobilis. The present review gathers the scientific evidence on the research carried out on Laurus nobilis L., considering its cultivation, volatile composition, biochemical and molecular aspects, and antioxidant and antimicrobial activities.
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Affiliation(s)
- Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Balzarini, 1, 64100 Teramo, Italy;
| | - Bhagwat Nawade
- Newe Yaar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel;
| | - Liora Shaltiel-Harpaz
- Migal Galilee Research Institute, Kiryat Shmona 11016, Israel;
- Environmental Sciences Department, Tel Hai College, Upper Galilee 12210, Israel
| | - Mwafaq Ibdah
- Newe Yaar Research Center, Agricultural Research Organization, Ramat Yishay 30095, Israel;
- Correspondence: ; Tel.: +972-4-953-9537; Fax: +972-4-983-6936
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Antifungal activity and mechanism of d-limonene against foodborne opportunistic pathogen Candida tropicalis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113144] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Marc (Vlaic) RA, Mureșan V, Mureșan AE, Mureșan CC, Tanislav AE, Pușcaș A, Marţiș (Petruţ) GS, Ungur RA. Spicy and Aromatic Plants for Meat and Meat Analogues Applications. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11070960. [PMID: 35406940 PMCID: PMC9002745 DOI: 10.3390/plants11070960] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 03/30/2022] [Accepted: 03/30/2022] [Indexed: 05/15/2023]
Abstract
Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioactive antioxidant and antimicrobial properties of the most commonly used herbs and spices (parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint) used in the meat and meat analogues industry, or proposed to be used for meat analogues.
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Affiliation(s)
- Romina Alina Marc (Vlaic)
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
| | - Vlad Mureșan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
- Correspondence: (V.M.); (A.E.M.)
| | - Andruţa E. Mureșan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
- Correspondence: (V.M.); (A.E.M.)
| | - Crina Carmen Mureșan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
| | - Anda E. Tanislav
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
| | - Andreea Pușcaș
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
| | - Georgiana Smaranda Marţiș (Petruţ)
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
| | - Rodica Ana Ungur
- Department of Rehabilitation Iuliu-Haţieganu, Faculty of General Medicine, University of Medicine and Pharmacy, 8 Victor Babes Street, 400012 Cluj-Napoca, Romania;
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da Silva BD, do Rosário DKA, Weitz DA, Conte-Junior CA. Essential oil nanoemulsions: Properties, development, and application in meat and meat products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.026] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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Awadelkareem AM, Al-Shammari E, Elkhalifa AO, Adnan M, Siddiqui AJ, Mahmood D, Azad ZRAA, Patel M, Mehmood K, Danciu C, Ashraf SA. Anti-Adhesion and Antibiofilm Activity of Eruca sativa Miller Extract Targeting Cell Adhesion Proteins of Food-Borne Bacteria as a Potential Mechanism: Combined In Vitro-In Silico Approach. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11050610. [PMID: 35270080 PMCID: PMC8912376 DOI: 10.3390/plants11050610] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/18/2022] [Accepted: 02/21/2022] [Indexed: 05/05/2023]
Abstract
Bacterial cells have the ability to form biofilm onto the surfaces of food matrixes and on food processing equipment, leading to a source of food contamination posing serious health implications. Therefore, our study aimed to determine the effect of Eruca sativa Miller (E. sativa) crude extract against biofilms of food-borne bacteria along with in silico approaches to investigate adhesion proteins responsible for biofilm activity against the identified phytochemicals. The antibacterial potential of crude extract was evaluated using agar well diffusion technique and combinations of light and scanning electron microscopy to assess the efficacy of crude extract against the developed biofilms. Our results showed that crude extract of E. sativa was active against all tested food-borne bacteria, exhibiting a rapid kinetics of killing bacteria in a time-dependent manner. MIC and MBC values of E. sativa crude extract were found to be ranging from 125 to 500 µg/mL and 250 to 1000 µg/mL respectively. Furthermore, inhibition of developed biofilm by E sativa was found to be ranging from 58.68% to 73.45% for all the tested strains. The crude extract also reduced the viability of bacterial cells within biofilms and amount of EPS (ranging 59.73-82.77%) in the biofilm matrix. Additionally, the microscopic images also revealed significant disruption in the structure of biofilms. A molecular docking analysis of E. sativa phytochemicals showed interaction with active site of adhesion proteins Sortase A, EspA, OprD, and type IV b pilin of S. aureus, E. coli, P. aeruginosa, and S. enterica ser. typhi, respectively. Thus, our findings represent the first demonstration of E. sativa crude extract's bioactivity and potency against food-borne bacteria in their planktonic forms, as well as against the developed biofilms. Therefore, a possible mechanistic approach for inhibition of biofilm via targeting adhesion proteins can be explored further to target biofilm producing food-borne bacterial pathogens.
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Affiliation(s)
- Amir Mahgoub Awadelkareem
- Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, P.O. Box 2440, Hail 34464, Saudi Arabia; (A.M.A.); (E.A.-S.); (A.O.E.)
| | - Eyad Al-Shammari
- Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, P.O. Box 2440, Hail 34464, Saudi Arabia; (A.M.A.); (E.A.-S.); (A.O.E.)
| | - AbdElmoneim O. Elkhalifa
- Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, P.O. Box 2440, Hail 34464, Saudi Arabia; (A.M.A.); (E.A.-S.); (A.O.E.)
| | - Mohd Adnan
- Department of Biology, College of Science, University of Hail, P.O. Box 2440, Hail 34464, Saudi Arabia; (M.A.); (A.J.S.)
| | - Arif Jamal Siddiqui
- Department of Biology, College of Science, University of Hail, P.O. Box 2440, Hail 34464, Saudi Arabia; (M.A.); (A.J.S.)
| | - Danish Mahmood
- Department of Pharmacology and Toxicology, Unaizah College of Pharmacy, Qassim University, P.O. Box 6688, Qassim 51452, Saudi Arabia;
| | - Z. R. Azaz Ahmad Azad
- Department of Post-Harvest Engineering and Technology, Aligarh Muslim University, Aligarh 202002, India;
| | - Mitesh Patel
- Bapalal Vaidya Botanical Research Centre, Department of Biosciences, Veer Narmad South Gujarat University, Surat 395007, India;
| | - Khalid Mehmood
- Department of Pharmaceutics, College of Pharmacy, University of Hail, P.O. Box 2440, Hail 34464, Saudi Arabia;
| | - Corina Danciu
- Department of Pharmacognosy, Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy, 2 Eftimie Murgu Square, 300041 Timisoara, Romania;
| | - Syed Amir Ashraf
- Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, P.O. Box 2440, Hail 34464, Saudi Arabia; (A.M.A.); (E.A.-S.); (A.O.E.)
- Correspondence:
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Abstract
Current strategies of combating bacterial infections are limited and involve the use of antibiotics and preservatives. Each of these agents has generally inadequate efficacy and a number of serious adverse effects. Thus, there is an urgent need for new antimicrobial drugs and food preservatives with higher efficacy and lower toxicity. Edible plants have been used in medicine since ancient times and are well known for their successful antimicrobial activity. Often photosensitizers are present in many edible plants; they could be a promising source for a new generation of drugs and food preservatives. The use of photodynamic therapy allows enhancement of antimicrobial properties in plant photosensitizers. The purpose of this review is to present the verified data on the antimicrobial activities of photodynamic phytochemicals in edible species of the world’s flora, including the various mechanisms of their actions.
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Öztürk F, Gündüz H, Sürengil G. The effects of essential oils on inactivation of
Listeria monocytogenes
in rainbow trout cooked with sous‐vide. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fatma Öztürk
- Department of Fisheries and Fish Processing Technology Faculty of Fisheries Izmir Katip Celebi University Izmir Turkey
| | - Hatice Gündüz
- Department of Fisheries and Fish Processing Technology Faculty of Fisheries Izmir Katip Celebi University Izmir Turkey
| | - Göknur Sürengil
- Department of Fisheries and Fish Processing Technology Faculty of Fisheries Izmir Katip Celebi University Izmir Turkey
- Department of Fishing and Processing Technology Faculty of Eğirdir Fisheries University of Isparta Applied Sciences Isparta Turkey
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26
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KARA H, BAYIR A, KORKMAZ H, TALAY F, AK A. Hepatotoxicity caused by bay leaf (Laurus nobilis): A case report. JOURNAL OF EMERGENCY MEDICINE CASE REPORTS 2021. [DOI: 10.33706/jemcr.972191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Ji J, Shankar S, Royon F, Salmieri S, Lacroix M. Essential oils as natural antimicrobials applied in meat and meat products-a review. Crit Rev Food Sci Nutr 2021; 63:993-1009. [PMID: 34309444 DOI: 10.1080/10408398.2021.1957766] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Meat and meat products are highly susceptible to the growth of micro-organism and foodborne pathogens that leads to severe economic loss and health hazards. High consumption and a considerable waste of meat and meat products result in the demand for safe and efficient preservation methods. Instead of synthetic additives, the use of natural preservative materials represents an interest. Essential oils (EOs), as the all-natural and green-label trend attributing to remarkable biological potency, have been adopted for controlling the safety and quality of meat products. Some EOs, such as thyme, cinnamon, rosemary, and garlic, showed a strong antimicrobial activity individually and in combination. To eliminate or reduce the organoleptic defects of EOs in practical application, EOs encapsulation in wall materials can improve the stability and antimicrobial ability of EOs in meat products. In this review, meat deteriorations, antimicrobial capacity (components, effectiveness, and interactions), and mechanisms of EOs are reviewed, as well as the demonstration of using encapsulation for masking intense aroma and conducting control release is presented. The use of EOs individually or in combination and encapsulated applications of EOs in meat and meat products are also discussed.
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Affiliation(s)
- Jiali Ji
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Shiv Shankar
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Fiona Royon
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Stéphane Salmieri
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutraceutical and Functional, Laval, Quebec, Canada
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28
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Adeeyo AO, Edokpayi JN, Alabi MA, Msagati TAM, Odiyo JO. Plant active products and emerging interventions in water potabilisation: disinfection and multi-drug resistant pathogen treatment. CLINICAL PHYTOSCIENCE 2021. [DOI: 10.1186/s40816-021-00258-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Abstract
Background
This review aims at establishing the emerging applications of phytobiotics in water treatment and disinfection.
Results
Statistical analysis of data obtained revealed that the use of plant product in water treatment needs more research attention. A major observation is that plants possess multifaceted components and can be sustainably developed into products for water treatment. The seed (24.53%), flower (20.75), leaf (16.98%) and fruit (11.32%) biomasses are preferred against bulb (3.77%), resin (1.89%), bark (1.89%) and tuber (1.89%). The observation suggests that novel applications of plant in water treatment need further exploration since vast and broader antimicrobial activities (63.63%) is reported than water treatment application (36.37%).
Conclusions
This review has revealed the existing knowledge gaps in exploration of plant resources for water treatment and product development. Chemical complexity of some plant extracts, lack of standardisation, slow working rate, poor water solubility, extraction and purification complexities are limitations that need to be overcome for industrial adoption of phytochemicals in water treatment. The field of phytobiotics should engage modern methodologies such as proteomics, genomics, and metabolomics to minimise challenges confronting phytobiotic standardisation. The knowledge disseminated awaits novel application for plant product development in water treatment.
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Ajourloo M, Khanjari A, Misaghi A, Akhondzadeh Basti A, Kamkar A, Yadegar F, Gholami F, Khansavar F, Fallah F. Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan-style fresh sausage. Food Sci Nutr 2021; 9:1665-1675. [PMID: 33747477 PMCID: PMC7958551 DOI: 10.1002/fsn3.2141] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 01/05/2021] [Accepted: 01/06/2021] [Indexed: 01/14/2023] Open
Abstract
This study was done to evaluate the effects of different concentrations of Ziziphora clinopodioides essential oil (ZCEO) (0, 0.1, and 0.3%) and lysozyme (0 and 400 µg/g) on control of Listeria (L.) monocytogenes and also microbial, chemical, and organoleptic properties of Balkan type fresh sausage under modified atmosphere packaging (MAP) during 13-day storage at refrigerated condition. Results revealed that treated sausages had a slower rate of increase in microbial count than control and sausages containing ZCEO (0.3%) and lysozyme (400 µg/g) possess the lowest microbial count at the end of the storage period. A reduction between 0.90 and 2.05 log CFU/g in L. monocytogenes was recorded for the treated sausage samples in comparison with control samples after 13 days of storage. Based on chemical findings, at the end of the storage, TVB-N value in the control sample gradually increased to 34.30 mg/100 g, whereas TVB-N values of the treated samples with each of the lysozyme and ZCEO alone or in combination were below 25 mg/100 g during the entire storage period. The final TBARS value for the control sample was 0.58 mg malondialdehyde/kg, while the TBARS values for the treated samples remained lower as 0.46 mg malondialdehyde/kg. Regarding sensory attributes, adding ZCEO results in insignificant lower scores in odor and taste than control in the early days of the study (p > .05). It can be argued that ZCEO alone or in combination with lysozyme showed good antimicrobial and antioxidant activities and may have this potential to be used as a preservative in fresh sausage without any significant adverse sensory effects (p > .05).
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Affiliation(s)
- Maryam Ajourloo
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Ali Khanjari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Ali Misaghi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Afshin Akhondzadeh Basti
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Abolfazl Kamkar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Faezeh Yadegar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Fatemeh Gholami
- Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | | | - Fazel Fallah
- Research and Development CenterSolico Meat Products CompanyAmolIran
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30
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da Silva BD, Bernardes PC, Pinheiro PF, Fantuzzi E, Roberto CD. Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products. Meat Sci 2021; 176:108463. [PMID: 33640647 DOI: 10.1016/j.meatsci.2021.108463] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 02/05/2021] [Accepted: 02/09/2021] [Indexed: 12/29/2022]
Abstract
The antimicrobial activity of essential oils (EO) is associated with the presence of secondary metabolites synthesized by plants. Its mechanism of action involves the interaction of its hydrophobic components with the lipids present in the cell membrane of microorganism, resulting in metabolic damages and cell death. Spoilage and pathogenic microorganisms are contaminants in meat and meat products with considerable impacts on food quality and safety. Research shows the potential of applying essential oils in the preservation of meat food systems as compounds of low toxicity, extracted from a natural source, and as an alternative to consumer demand for healthy foods with a more natural appeal. In addition, there is a great diversity of plants from which essential oils can be extracted, whose antimicrobial activity in vitro and in meat and meat products has been proven.
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Affiliation(s)
- Bruno Dutra da Silva
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Patrícia Campos Bernardes
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Patrícia Fontes Pinheiro
- Departamento de Química e Física, Centro de Ciências Exatas, Naturais e da Saúde, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Elisabete Fantuzzi
- Departamento de Agronomia, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Consuelo Domenici Roberto
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil.
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31
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Amrati FEZ, Bourhia M, Saghrouchni H, Slighoua M, Grafov A, Ullah R, Ezzeldin E, Mostafa GA, Bari A, Ibenmoussa S, Bousta D. Caralluma europaea (Guss.) N.E.Br.: Anti-Inflammatory, Antifungal, and Antibacterial Activities against Nosocomial Antibiotic-Resistant Microbes of Chemically Characterized Fractions. Molecules 2021; 26:molecules26030636. [PMID: 33530597 PMCID: PMC7865290 DOI: 10.3390/molecules26030636] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 01/20/2021] [Accepted: 01/22/2021] [Indexed: 01/04/2023] Open
Abstract
Caralluma europaea (Guss.) N.E.Br.: (C. europaea) is a wild medicinal plant belonging to the family Apocynaceae. It is commonly used in traditional medicines for treating several diseases. The present work aims to evaluate the anti-inflammatory, antibacterial, and antifungal potentials of C. europaea fractions including hydro ethanol (ET CE), n-butanol (But CE), and polyphenol (Poly CE). The chemical composition of hydroethanol, n-butanol, and polyphenol-rich fractions from C. europaea were determined using GC-MS after silylation. The anti-inflammatory effect of hydroethanol, n-butanol, and polyphenol-rich fractions was studied by carrageenan-induced paw edema. Antibacterial and antifungal activities of hydroethanol, n-butanol, and polyphenol-rich fractions against Gram-positive bacteria, Gram-negative bacteria, and yeasts were assessed using the disc diffusion and micro-dilution assays. The findings of the chemical characterization affirmed the presence of interesting bioactive compounds in C. europaea fractions. The polyphenol-rich fraction was the best inhibitor of edema by75.68% after 6 h of treatment. The hydroethanol fraction was the most active against both bacteria and yeasts. This study contributes to society as it provides potential bioactive compounds in C. europaea extract, which may help in fighting nosocomial antibiotic-resistant microbes.
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Affiliation(s)
- Fatima Ez-Zahra Amrati
- Laboratory of Biotechnology, Health, Agrofood and Environment (LBEAS), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco; (M.S.); (D.B.)
- Correspondence: (F.E.-Z.A.); (M.B.); (R.U.)
| | - Mohammed Bourhia
- Laboratory of Chemistry, Biochemistry, Nutrition, and Environment, Faculty of Medicine and Pharmacy, University Hassan II, Casablanca 20000, Morocco;
- Correspondence: (F.E.-Z.A.); (M.B.); (R.U.)
| | - Hamza Saghrouchni
- Department of Biotechnology, Institute of Natural and Applied Sciences, Çukurova University, Adana 01170, Turkey;
| | - Meryem Slighoua
- Laboratory of Biotechnology, Health, Agrofood and Environment (LBEAS), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco; (M.S.); (D.B.)
| | - Andriy Grafov
- Department of Chemistry, Faculty of Sciences, Helsinki University, 00100 Helsinki, Finland;
| | - Riaz Ullah
- Department of Pharmacognosy (MAPPRC), College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
- Correspondence: (F.E.-Z.A.); (M.B.); (R.U.)
| | - Essam Ezzeldin
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia; (E.E.); (G.A.M.); (A.B.)
| | - Gamal A. Mostafa
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia; (E.E.); (G.A.M.); (A.B.)
| | - Ahmed Bari
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia; (E.E.); (G.A.M.); (A.B.)
| | - Samir Ibenmoussa
- Laboratory of Chemistry, Biochemistry, Nutrition, and Environment, Faculty of Medicine and Pharmacy, University Hassan II, Casablanca 20000, Morocco;
| | - Dalila Bousta
- Laboratory of Biotechnology, Health, Agrofood and Environment (LBEAS), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco; (M.S.); (D.B.)
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32
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Laurel extracts inhibit Quorum sensing, virulence factors and biofilm of foodborne pathogens. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109899] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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33
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Lima Reis PM, Mezzomo N, Aguiar GPS, Hotza D, Baggio Ribeiro DH, Salvador Ferreira SR, Hense H. Formation, stability and antimicrobial activity of laurel leaves essential oil (Laurus nobilis L.) particles in suspension obtained by SFEE. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.105032] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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34
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Yousefi M, Khorshidian N, Hosseini H. Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products. Front Nutr 2020; 7:577287. [PMID: 33330578 PMCID: PMC7732451 DOI: 10.3389/fnut.2020.577287] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 10/21/2020] [Indexed: 01/23/2023] Open
Abstract
One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Mohammed RR, Omer AK, Yener Z, Uyar A, Ahmed AK. Biomedical effects of Laurus nobilis L. leaf extract on vital organs in streptozotocin-induced diabetic rats: Experimental research. Ann Med Surg (Lond) 2020; 61:188-197. [PMID: 33520200 PMCID: PMC7817776 DOI: 10.1016/j.amsu.2020.11.051] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 11/18/2020] [Accepted: 11/18/2020] [Indexed: 12/22/2022] Open
Abstract
Diabetes mellitus (DM) has been treated with herbs for centuries and many herbs reported to exert antidiabetic activity. Laurus nobilis is an aromatic herb belonging to the Lauraceae family, commonly known as bay. This study aimed to investigate the activity of Laurus nobilis leave extracts on histopathological and biochemical changes in β-cells of streptozotocin (STZ)-induced diabetic rats. Thirty healthy adult male albino rats were included in the study and divided equally into 5 groups for 4 weeks as follow; control group (C), diabetic group (D), diabetic Laurus nobilis extract group (DLN), Laurus nobilis extract group (LN) and diabetic acarbose (DA) group. Histopathologically, D group rats exhibited various degenerative and necrotic changes in their liver, pancreas and kidney, whereas the DLN rats had nearly normal histology. Insulin immunostaining in the pancreatic beta cells was decreased in the D group compared to the C group, whereas the DLN group was similar to the C group. The glucose concentration decreased significantly in both diabetic rats treated with L. nobilis and acarbose (p < 0.05). Additionally, the levels of aspartate aminotransferase (AST), gamma-glutamyltransferase (GGT) and alanine aminotransferase (ALT) enzyme were significantly decreased in both diabetic rats treated with L. nobilis and acarbose, compared to the D group (p ˃ 0.05). Outcomes of this study said that leave extracts of L. nobilis has valuable effect on blood glucose level and ameliorative effect on regeneration of pancreatic islets, it also restored the altered liver enzymes, urea, creatine kinase, total protein levels, calcium and ferritin to near normal. Diabetes mellitus has been treated with herbs for centuries and many herbs reported to exert antidiabetic activity. Historically, traditional herbal treatments have been shown to possess successful pharmacological activity, such as in the case with metformin, isolated from Galega officinalis. Laurus nobilis has a valuable effect on blood glucose level and ameliorative effect on regeneration of pancreatic islets. Laurus nobilis have also been shown to display insulin-enhancing activity in vitro. Laurus nobilis also restored the altered liver enzymes, urea, creatine kinase, total protein levels, calcium and ferritin to near normal.
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Affiliation(s)
| | - Abdullah Khalid Omer
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Zabit Yener
- Department of Pathology, Faculty of Veterinary Medicine, Van Yuzuncu Yil University, Van, Turkey
| | - Ahmet Uyar
- Department of Pathology, Faculty of Veterinary Medicine, Hatay Mustafa Kemal University, Hatay, Turkey
| | - Avin Kawa Ahmed
- Sulaimani Veterinary Directorate, Chamchamal Veterinary Hospital, Sulaimani, Iraq
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Başyiğit B, Sağlam H, Köroğlu K, Karaaslan M. Compositional analysis, biological activity, and food protecting ability of ethanolic extract of
Quercus infectoria
gall. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Bülent Başyiğit
- Engineering Faculty, Food Engineering Department Harran University Şanlıurfa Turkey
| | - Hidayet Sağlam
- Engineering‐Architecture Faculty, Food Engineering Department Kilis 7 Aralık University Kilis Turkey
| | - Kübra Köroğlu
- Engineering Faculty, Food Engineering Department Harran University Şanlıurfa Turkey
| | - Mehmet Karaaslan
- Engineering Faculty, Food Engineering Department Harran University Şanlıurfa Turkey
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Göksen G, Fabra MJ, Ekiz HI, López-Rubio A. Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107133] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Benali T, Habbadi K, Khabbach A, Marmouzi I, Zengin G, Bouyahya A, Chamkhi I, Chtibi H, Aanniz T, Achbani EH, Hammani K. GC-MS Analysis, Antioxidant and Antimicrobial Activities of Achillea Odorata Subsp. Pectinata and Ruta Montana Essential Oils and Their Potential Use as Food Preservatives. Foods 2020; 9:foods9050668. [PMID: 32455872 PMCID: PMC7278837 DOI: 10.3390/foods9050668] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 05/13/2020] [Accepted: 05/20/2020] [Indexed: 12/16/2022] Open
Abstract
In order to discover new natural resources with biological properties, the chemical composition, the antioxidant and antimicrobial activities, and the potential use as food preservative of essential oils of Moroccan Achillea odorata subsp. pectinata (AOpEO) and Ruta montana (RMEO) were studied. Gas chromatography-mass spectrometry (GC-MS) analysis revealed the presence of 21 and 25 compounds in AOpEO and RMEO, respectively. The results showed that the major compounds of AOpEO are camphor (45.01%), bornyl acetate (15.07%), borneol (11.33%), β-eudesmol (4.74%), camphene (3.58%), and 1.8-cineole (eucalyptol) (2.96%), whereas 2-undecanone (63.97%), camphor (3.82%) and cyclopropanecarboxylic acid (3.66%) were the main components of RMEO. The antioxidant activities were evaluated by diphenylpicrylhydraziyl radical (DPPH) and reducing power assays. The antimicrobial activities of essential oils were tested against bacterial strains and food contaminant yeast using agar disc diffusion and microdilution methods. A significant antimicrobial activity of AOpEO was observed against Bacillus subtilis, Proteus mirabilis and Candida albicans, compared to RMEO. The efficacy of AOpEO was also evaluated in model food systems (cabbage and barley) artificially inoculated during storage. The results found that the adding of a minimal inhibitory concentration (MIC) and 4× MIC were potent in decreasing the Proteus mirabilis growth in food model systems. Our findings suggested that AOpEO may be potentially used as an alternative food preservative.
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Affiliation(s)
- Taoufiq Benali
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University of Fez, B.P. 1223 Taza-Gare, Taza, Morocco; (H.C.); (K.H.)
- Correspondence: ; Tel.: +212-660-719-519
| | - Khaoula Habbadi
- Laboratoire de recherche et de protection des plantes URPP-INRA-Meknès, 50000 Meknès, Morocco; (K.H.); (E.H.A.)
| | - Abdelmajid Khabbach
- Laboratory of materials, natural substances, Environment and Modeling (LMSNEM), Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University of Fez, B.P. 1223 Taza-Gare, Taza, Morocco;
| | - Ilias Marmouzi
- Laboratory of de Pharmacology et Toxicology, Faculty of Medicine and Pharmacy, University Mohammed V in Rabat, BP 6203, Rabat Instituts, Rabat, 6203 Rabat, Morocco;
| | - Gokhan Zengin
- Biochemistry and Physiology Laboratory, Faculty of Science, Department of Biology, Selcuk University, 42130 Konya, Turkey;
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Faculty of Sciences, and Genomic Center of Human Pathologies, Faculty of Medicine and Pharmacy, Department of Biology, Mohammed V University in Rabat, 1014 Rabat, Morocco;
| | - Imane Chamkhi
- Microbiology and Molecular Biology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment, Faculty of Sciences, Mohammed V University, Rabat, 1014 Rabat, Morocco;
| | - Houda Chtibi
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University of Fez, B.P. 1223 Taza-Gare, Taza, Morocco; (H.C.); (K.H.)
| | - Tarik Aanniz
- Medical Biotechnology Laboratory (MedBiotech), Rabat Medical & Pharmacy School, Mohammed V University in Rabat, 6203 Rabat, Morocco;
| | - El Hassan Achbani
- Laboratoire de recherche et de protection des plantes URPP-INRA-Meknès, 50000 Meknès, Morocco; (K.H.); (E.H.A.)
| | - Khalil Hammani
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University of Fez, B.P. 1223 Taza-Gare, Taza, Morocco; (H.C.); (K.H.)
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Küçükkaya S, Arslan B, Demirok Soncu E, Ertürk D, Soyer A. Effect of chitosan-essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages. J Food Sci 2020; 85:1240-1247. [PMID: 32198774 DOI: 10.1111/1750-3841.15053] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 12/16/2019] [Accepted: 01/27/2020] [Indexed: 11/29/2022]
Abstract
Mold growth on sausage casing during processing is an important problem in fermented sausages. In this work, sausages were dipped into 1% chitosan (C), 1% thyme essential oil in 1% chitosan (CT), 1% rosemary essential oil in 1% chitosan (CR), 20% potassium sorbate (PS) as chemical antifungal, and 1% acetic acid solution (AA) as chitosan solver, or distilled water (DW) as control after fermentation (at day 4). The changes in microbiological (total viable count, lactic acid bacteria [LAB], Micrococcaceae, Enterobacteriaceae, and mold and yeast counts) and physicochemical attributes of the sausages during 12 days of processing were monitored. As expected, LAB were the most dominant microbiota in fermented sausages and the dipping process did not have any negative effect. Additionally, the treatment with C, CT, and CR suppressed the growth of spoilage microorganisms, which resulted in a significant reduction (P < 0.01) of about 1.4 to 1.6 log CFU/g in Enterobacteriaceae counts at day 12. The C, CT, and CR similarly suppressed the growth of fungi in the interior of the sausages, and the antifungal treatment significantly reduced (P < 0.01) the load of fungi on the casing. Throughout the study, approximately log counts of 3 and 4 in lower molds and yeasts in the casings treated with PS and CR were found, respectively, as compared to DW. Finally, the microbial quality of the end product was notably improved. PRACTICAL APPLICATION: Processing conditions such as high humidity and O2 in the ripening chamber result in undesirable fungal growth on the casings of the sausages. Fermented sausages are usually treated with weak acids such as sorbic or benzoic acids or their salts to inhibit mold growth during the drying process. However, increasing consumer demand to reduce the use of chemicals encourages the applications of natural antifungals.
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Affiliation(s)
- Seren Küçükkaya
- Dept. of Food Engineering, Faculty of Engineering, Ankara Univ., Gölbaşı, Ankara, Turkey
| | - Betül Arslan
- Dept. of Food Engineering, Faculty of Engineering, Ankara Univ., Gölbaşı, Ankara, Turkey.,Dept. of Food Engineering, Faculty of Engineering, Erzincan Binali Yıldırım Univ., Erzincan, Turkey
| | - Eda Demirok Soncu
- Dept. of Food Engineering, Faculty of Engineering, Ankara Univ., Gölbaşı, Ankara, Turkey
| | - Duygu Ertürk
- Dept. of Food Engineering, Faculty of Engineering, Ankara Univ., Gölbaşı, Ankara, Turkey
| | - Ayla Soyer
- Dept. of Food Engineering, Faculty of Engineering, Ankara Univ., Gölbaşı, Ankara, Turkey
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40
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Phytochemistry, antioxidant and antibacterial activities of two Moroccan Teucrium polium L. subspecies: Preventive approach against nosocomial infections. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2019.04.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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41
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Silveira S, Cunha Jr. A, Maraschin M, Verruck S, Secchi F, Scheuermann G, Prudencio E, Fronza N, Vieira C. Brazilian native species as potential new sources of natural antioxidant and antimicrobial agents. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2019.48.4.12] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S.M. Silveira
- Center of Food Science and Technology, Federal Institute of Education, Science and Technology, SC 283, km 08, P.O.Box 58, 89700-000, Concórdia, SC. Brazil
| | - A. Cunha Jr.
- Embrapa Swine and Poultry, BR 153, km 110, P.O.Box 21, 89700-000, Concórdia, SC. Brazil
| | - M. Maraschin
- Plant Morphogenesis and Biochemistry Laboratory, Admar Gonzaga 1346, Itacorubi, 88034-001, Federal University of Santa Catarina, Florianöpolis, SC. Brazil
| | - S. Verruck
- Center of Food Science and Technology, Federal Institute of Education, Science and Technology, SC 283, km 08, P.O.Box 58, 89700-000, Concórdia, SC. Brazil
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, 88034-001, Florianópolis, SC. Brazil
| | - F.L. Secchi
- Center of Food Science and Technology, Federal Institute of Education, Science and Technology, SC 283, km 08, P.O.Box 58, 89700-000, Concórdia, SC. Brazil
| | - G. Scheuermann
- Embrapa Swine and Poultry, BR 153, km 110, P.O.Box 21, 89700-000, Concórdia, SC. Brazil
| | - E.S. Prudencio
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, 88034-001, Florianópolis, SC. Brazil
| | - N. Fronza
- Center of Food Science and Technology, Federal Institute of Education, Science and Technology, SC 283, km 08, P.O.Box 58, 89700-000, Concórdia, SC. Brazil
| | - C.R.W. Vieira
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, 88034-001, Florianópolis, SC. Brazil
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42
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Carballo DE, Mateo J, Andrés S, Giráldez FJ, Quinto EJ, Khanjari A, Operta S, Caro I. Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO 2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract. Antibiotics (Basel) 2019; 8:antibiotics8040227. [PMID: 31731685 PMCID: PMC6963869 DOI: 10.3390/antibiotics8040227] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 01/15/2023] Open
Abstract
Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Zataria multiflora Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO2 and 80% N2 atmosphere. The spoilage microbial growth, i.e., lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Micrococcaceae, molds and yeasts, the pH value, and the production of biogenic amines in the sausages were monitored weekly and compared with a control sausage during a 35-day storage period. Furthermore, 349 colonies of presumptive LAB (isolated from the De Mann, Rogose-Sharpe agar plates) were identified using a MALDI-TOF-based method. Growth levels to ≈ 9 Log colony forming units (CFU) per g were reached by LAB, with a predominance of Lactobacillus sakei. Enterobacteriaceae and B. thermosphacta also showed significant growth (up to 6 Log CFU/g). Biogenic amine levels increased, and tyramine values overcame 250 mg/kg. The study could not demonstrate a significant effect of antimicrobial source treatments in any of the characteristics studied, and thus, the shelf-life of sausages.
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Affiliation(s)
- Diego E. Carballo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (J.M.)
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (J.M.)
| | - Sonia Andrés
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (S.A.); (F.J.G.)
| | - Francisco Javier Giráldez
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (S.A.); (F.J.G.)
| | - Emiliano J. Quinto
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain;
- Correspondence:
| | - Ali Khanjari
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, P.O. Box 14155-6453, Tehran, Iran;
| | - Sabina Operta
- Institute of Food Science and Technology, Faculty of Agricultural and Food Science, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina;
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain;
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Alak G, Guler K, Ucar A, Parlak V, Kocaman EM, Yanık T, Atamanalp M. Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14268] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Gonca Alak
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Kubra Guler
- Graduate School of Natural and Applied Sciences Erzurum Turkey
| | - Arzu Ucar
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Veysel Parlak
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Esat Mahmut Kocaman
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Telat Yanık
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Muhammed Atamanalp
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
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44
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Effect of the addition of antimicrobial oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils on lactic acid bacteria growth in refrigerated vacuum-packed Tuscan sausage. Braz J Microbiol 2019; 51:289-301. [PMID: 31463868 DOI: 10.1007/s42770-019-00146-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Accepted: 08/20/2019] [Indexed: 01/11/2023] Open
Abstract
Lactic acid bacteria are the main bacterial group associated to meat spoilage. Herbal essential oils are promising alternatives that can be used to retard lactic acid bacterial growth and extend shelf life of meat products. In this study, the influence of oregano and rosemary essential oils on the growth of lactic acid bacteria and the physicochemical properties of refrigerated vacuum-packed Tuscan sausage was evaluated. In addition to the control (without the addition of oil), the sausage samples were separately treated with different concentrations of each essential oil (0.05 wt%, 0.1 wt%, 0.2 wt%, and 0.4 wt%). The shelf life was evaluated as the time to the lactic acid bacteria population to reach the levels of 106 and 107 CFU/g. After the addition of 0.05 wt% and 0.1 wt% of essential oil to the sausage, the rosemary essential oil provided a higher extension of the shelf life of the sausages (approximately 3 and 5 days, respectively) than the oregano essential oil (approximately 1 and 3 days, respectively). After adding 0.2 wt% and 0.4 wt% of essential oil, the oregano essential oil resulted in a larger increase of the shelf life of the samples (about 8 and 14 days, respectively) when compared with the rosemary essential oil (about 7 to 11 days, respectively). All the treatments slowed the growth of the lactic acid bacteria but they did not change the maximum bacterial population. New empirical models that relate the shelf life of the sausage and the maximum specific growth rate of the lactic acid bacteria with the oil concentration were obtained. These results can be applied to model the influence of essential oils on the shelf life of different meat products.
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45
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Reis PML, Mezzomo N, Aguiar GPS, Senna EMTL, Hense H, Ferreira SR. Ultrasound-assisted emulsion of laurel leaves essential oil (Laurus nobilis L.) encapsulated by SFEE. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2018.11.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Antibacterial Activity and Mechanisms of Essential Oil from Citrus medica L. var. sarcodactylis. Molecules 2019; 24:molecules24081577. [PMID: 31013583 PMCID: PMC6515347 DOI: 10.3390/molecules24081577] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 04/10/2019] [Accepted: 04/18/2019] [Indexed: 11/16/2022] Open
Abstract
In this work, antibacterial activity of finger citron essential oil (FCEO, Citrus medica L. var. sarcodactylis) and its mechanism against food-borne bacteria were evaluated. A total of 28 components in the oil were identified by gas chromatography-mass spectrometry, in which limonene (45.36%), γ-terpinene (21.23%), and dodecanoic acid (7.52%) were three main components. For in vitro antibacterial tests, FCEO exhibited moderately antibacterial activity against common food-borne bacteria: Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Micrococcus luteus. It showed a better bactericidal effect on Gram-positive bacteria than Gram-negative. Mechanisms of the antibacterial action were investigated by observing changes of bacteria morphology according to scanning electron microscopy, time-kill analysis, and permeability of cell and membrane integrity. Morphology of tested bacteria was changed and damaged more seriously with increased concentration and exposure time of FCEO. FCEO showed a significant reduction effect on the growth rate of surviving bacteria and lead to lysis of the cell wall, intracellular ingredient leakage, and consequently, cell death.
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47
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Components and antibacterial activity of a novel essential oil from the nutrient broth of Eremothecium ashbyii H4565. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.037] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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48
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Ju J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. The inhibitory effect of plant essential oils on foodborne pathogenic bacteria in food. Crit Rev Food Sci Nutr 2018; 59:3281-3292. [DOI: 10.1080/10408398.2018.1488159] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Jian Ju
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
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Araújo MK, Gumiela AM, Bordin K, Luciano FB, Macedo REFD. Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage. Meat Sci 2018; 143:177-183. [DOI: 10.1016/j.meatsci.2018.05.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 03/07/2018] [Accepted: 05/02/2018] [Indexed: 11/28/2022]
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50
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The effect of Laurus nobilis L. essential oil and different packaging systems on the photo-oxidative stability of Chemlal extra-virgin olive oil. Journal of Food Science and Technology 2018; 55:4212-4222. [PMID: 30228420 DOI: 10.1007/s13197-018-3357-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/24/2018] [Accepted: 07/30/2018] [Indexed: 10/28/2022]
Abstract
This study was performed to determine the effect of the addition of Laurus nobilis L. essential oil (EO) (at 0.01% v/v) and of the packaging material (brown and transparent glass or PET) on the oxidative stability of Algerian extra-virgin olive oil (EVOO) stored for 90 days at 25 ± 2 °C under continuous exposure to fluorescent light (~ 900 lux). Control and enriched EVOO was analysed after 30, 60 and 90 days for various parameters. Bio-enrichment of EVOO with EO combined with packaging in brown glass enabled maintenance of the highest amounts of chlorophyll and carotenoids after 90 days of accelerated photo-oxidation. The lowest total phenols content was found in EVOO without EO packed in transparent glass. EO enrichment and brown packaging preserved higher levels of antioxidant activity but could not preserve the oxidation indices until the end of the period of light exposition.
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