Spice use in food: Properties and benefits

Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges

PURPOSE OF REVIEW

Plant-based meat analogs (PBMAs) have been the subject of interest over the past few years due to consumers' demand for environmentally friendly, healthful, and non-animal-based foods. A better comprehension of the composition, structure, texture, nutrition, and sustainability of these PBMAs is necessary.

RECENT FINDINGS

This review articulates the protein sources and composition of PBMAs and their "meatiness" with respect to texture, structure, and flavor enhancement. The components used in the analogs, such as unsaturated fats, fibers, vitamins, minerals, carbohydrates, and plant-based oils enriching their nutritional profile, are described. The study identifies the environmental and sustainability impact of PBMAs, as crucial to the survival and maintenance of biodiversity. More studies are warranted to scope and underscore the significance of the analogs and comprehend the texture or structure-function relationships. Further product development and testing thereof may ultimately result in quality meat analogs that respect meat taste, health and acceptance of consumers, environmental sustainability, animal welfare, and current challenges.

High Potassium Diet Rich in Spices and Herbs-Salt Substitution (HPSH-SS) for Blood Pressure Reduction in Older Adults: Protocol for Diet Concept and Randomized Controlled Trial

BACKGROUND

Hypertension increases with age, often due to high sodium (Na) and low potassium (K) intake. Reducing salt and increasing K intake is challenging, especially for older adults due to taste preferences. Culinary herbs and spices, rich in K, offer a potential solution. The High Potassium Diet Rich in Spices and Herbs-Salt Substitution (HPSH-SS) diet has not yet been studied for its effectiveness in lowering blood pressure.

OBJECTIVE

This study aims to create an HPSH-SS diet, analyze its effects on blood pressure in older adults, and study the molecular mechanism occurring in the kidneys and blood vessels influenced by this diet.

METHODS

This study consists of 2 phases. The first phase involved formulating and assessing the HPSH-SS diet tailored for older adults. The intervention group (IG) received a diet of 1800 kcal/day, with 3500 mg K and 1500 mg Na, while the control group (CG) received 1500 mg K and 2000 mg Na. The diet was administered for 14 days and standardized using the NutriSurvey program and biochemistry analysis by atomic absorbance spectrophotometry (AAS). The second phase was a 14-day parallel randomized controlled trial (RCT) with the older adult participants divided into IG and CG. Primary outcomes included blood pressure; serum potassium; aldosterone; F2 isoprostane; nitric oxide plasma levels; and urine analysis of Na, K, and the Na/K ratio. Confounding variables were controlled through randomization and stratified analysis.

RESULTS

The menu formulation and organoleptic assessment of the HPSH-SS diet began in mid-2022 and was approved by the Ethics Committee of the Faculty of Public Health at Universitas Airlangga (78/EA/KEPK/2022) on May 11, 2022. The diet was standardized to achieve daily nutritional values of 1800 kcal energy, 3500 mg K, and 1500 mg Na. K and Na contents were analyzed using AAS from several participants' spice diet menus. Recruitment for the RCT started in March 2023, with approval from the Health Research Ethics Committee Universitas Airlangga School of Medicine, Surabaya (35/EC/KEPK/FKUA/2023). The study was registered from February 9, 2023, to February 9, 2024. Between March and June 2023, 64 participants were recruited, with 32 participants in the IG and CG. The intervention and data collection will take place over 1 year. Data management is in progress, and data analysis is yet to be performed.

CONCLUSIONS

This RCT protocol hypothesizes that the diet will increase serum K, plasma aldosterone, and nitric oxide levels; decrease plasma F2 isoprostane; increase urinary Na and K levels; lower the urinary Na/K ratio; and reduce systolic and diastolic blood pressure. If effective, it will offer valuable insights into dietary strategies for blood pressure regulation in older adults.

INTERNATIONAL REGISTERED REPORT IDENTIFIER (IRRID)

DERR1-10.2196/56869.

Application of Natural Functional Additives for Improving Bioactivity and Structure of Biopolymer-Based Films for Food Packaging: A Review

The global trend towards conscious consumption plays an important role in consumer preferences regarding both the composition and quality of food and packaging materials, including sustainable ones. The development of biodegradable active packaging materials could reduce both the negative impact on the environment due to a decrease in the use of oil-based plastics and the amount of synthetic preservatives. This review discusses relevant functional additives for improving the bioactivity of biopolymer-based films. Addition of plant, microbial, animal and organic nanoparticles into bio-based films is discussed. Changes in mechanical, transparency, water and oxygen barrier properties are reviewed. Since microbial and oxidative deterioration are the main causes of food spoilage, antimicrobial and antioxidant properties of natural additives are discussed, including perspective ones for the development of biodegradable active packaging.

Multi-residue pesticides determination in complex food matrices by gas chromatography tandem mass spectrometry

An analytical method for determination of GC-amenable pesticides in complex matrices, was validated based on QuEChERS sample preparation and gas chromatography tandem mass spectrometry. Performance of the method was tested according to the EU SANTE guidelines for 172 pesticides belonging to different chemical classes, in three representative complex matrices. Three concentration levels were tested in order to establish the lowest limit of quantification possible. For some matrix/pesticide combination, careful selection of the quantification/confirmation transitions was key to avoid interferences. Accurate quantification was achieved by standard addition. The number of compounds fulfilling EU SANTE criteria at 10 µg/kg and 100 µg/kg were 93 and 148 for roasted coffee, 93 and 112 for green tea and 98 and 111 for curry respectively. The method was further evaluated in different matrices (chili, clove, cumin, paprika and rosemary) with 50-90 % of the compounds fulfilling the validation criteria depending on the matrix.

Effect of storage on bioactivity of an Algerian spice "paprika": optimization of phenolic extraction and study of antioxidant and antibacterial activities

The effect of different storage methods (ambient temperature (A), refrigeration at 4 °C (R) and freezing at - 18 °C (F)), on the phytochemistry of an Algerian spice (paprika powder), was assessed. The optimized extract was obtained under the optimum conditions of ultrasound-assisted extraction (UAE) using response surface methodology (RSM) coupled with a Box-Behnken Design (BBD). This extract was evaluated for its total phenolics content (TPC), total flavonoids content (TFC) and its antioxidant and antibacterial activities. Under the optimum conditions (5 min for the irradiation time, 40% for the amplitude, 80% for ethanol concentration and 50% for solid-liquid ratio) the TPC was 12.23 ± 1.01 mg Gallic Acid Equivalent/gram of Dried Powder (mg GAE/g DP) which is very close with experimental assay. The TPC are better preserved at A whereas TFC and the antioxidant activity at F, and the antibacterial activity depend on the storage methods and the strains tested.

Solid self-microemulsifying drug delivery system (S-SMEDDS) prepared by spray drying to improve the oral bioavailability of cinnamaldehyde (CA)

The aim of this study was to prepare a solid self-microemulsifying drug delivery system (S-SMEDDS) of cinnamaldehyde (CA) by spray drying technique to improve the oral bioavailability of CA. The preparation of CA S-SMEDDS with maltodextrin as the solid carrier, a core-wall material mass ratio of 1:1, a solid content of 20% (w/v), an inlet air temperature of 150 °C, an injection speed of 5.2 mL/min, and an atomization pressure of 0.1 MPa was determined by using the encapsulation rate as the index of investigation. Differential scanning calorimetry (DSC) revealed the possibility of CA being encapsulated in S-SMEDDS in an amorphous form. The in-vitro release showed that the total amount of CA released by S-SMEDDS was approximately 1.3 times higher than that of the CA suspension. Pharmacokinetic results showed that the relative oral bioavailability of CA S-SMEDDS was also increased to 1.6-fold compared to CA suspension. Additionally, we explored the mechanism of CA uptake and transport of lipid-soluble drugs CA by S-SMEDDS in a Caco-2/HT29 cell co-culture system for the first time. The results showed that CA S-SMEDDS uptake on the co-culture model was mainly an energy-dependent endocytosis mechanism, including lattice protein-mediated endocytosis and vesicle-mediated endocytosis. Transport experiments showed that CA S-SMEDDS significantly increased the permeability of CA in this model. These findings suggested that CA S-SMEDDS is an effective oral solid dosage form for increasing the oral bioavailability of lipid-soluble drug CA.

Deciphering Neuroprotective Effect of Rosmarinus officinalis L. (syn. Salvia rosmarinus Spenn.) through Preclinical and Clinical Studies

Rosmarinus officinalis L. (RO, rosemary) is a well-known medicinal, aromatic, and culinary herb with traditional use in European folk medicine against memory deficits and neurodegenerative disorders. This review highlights the different neuroprotective activities of RO investigated in both preclinical and clinical studies, as well as in silico molecular docking of bioactive compounds found in RO. The neuroprotective effect of RO was searched through databases including PubMed, Web of Science (WoS), Scopus, and Clinical Trials using the keywords "Rosmarinus officinalis, rosemary, neuroprotective effect, memory, cognitive dysfunction, Alzheimer's disease." RO, which is rich in secondary metabolites that have memory-enhancing potential, has displayed neuroprotection through different molecular mechanisms such as inhibition of cholinesterase, modulation of dopaminergic and oxytocinergic systems, mediation of oxidative and inflammatory proteins, involved in neuropathic pain, among others. RO extracts exhibited antidepressant and anxiolytic activities. Also, the plant has shown efficacy in scopolamine-, lipopolysaccharide-, AlCl3-, and H2O2-induced amnesia as well as amyloid-beta- and ibotenic acid-induced neurotoxicity and chronic constriction injury-related oxidative stress memory and cognitive impairments in animal models. A few clinical studies available supported the neuroprotective effects of RO and its constituents. However, more clinical studies are needed to confirm results from preclinical studies further and should include not only placebo-controlled studies but also studies including positive controls using approved drugs. Many studies underlined that constituents of RO may have the potential for developing drug candidates against Alzheimer's disease that possess high bioavailability, low toxicity, and enhanced penetration to CNS, as revealed from the experimental and molecular docking analysis.

Improved antioxidant activities of spice require enrichment of distinct yet closely-related metabolic pathways

Improved biosynthesis of commercially and pharmacologically relevant phytometabolites through genetic and metabolic engineering is a lucrative strategy for crop improvement. However, identifying appropriate biosynthetic pathways pertaining to specific bioactivities has been challenging since the major metabolic pathways remain closely interconnected. Here we propose a reverse association strategy in which, based on the phytochemical profile, putative target metabolic pathways could be identified for increased production of phytochemicals. Dried seed fruits of Coriandrum sativum, Trachyspermum ammi, Cuminum cyminum, and Foeniculum vulgare (family Apiaceae) were subjected to untargeted gas chromatography-mass spectrometry-based phytochemical profiling followed by evaluation of the overall antioxidant profile using multiple antioxidant assays. Using bioinformatics approaches, specific phytochemical classes and the enrichment of their respective biosynthetic pathways were identified. Collectively, the data suggest enrichment of isoprenoids and fatty acids biosynthetic pathways. The close association of metabolic pathways with antioxidant capacities indicated a need for enrichment of specific yet closely-related metabolic pathways to achieve an improved quality of spices for better antioxidant effects.

Effect of Capsaicin and Dihydrocapsaicin in Capsicum on Myofibrillar Protein in Duck Meat

Spice and its extracts have gained widespread utilization as natural and eco-friendly additives, imparting enhancements in flavor, color, and antioxidative attributes to meat-based products. This work aims to study the effect mechanism of capsaicin (CA) and dihydrocapsaicin (DI) in capsicum (chili pepper) on the structure and function of myofibrillar proteins (MPs) in duck meat during thermal treatment. The results showed that at a CA-DI to MP ratio of 1:500 (g/g) following a 12 min heat treatment, the carbonyl content of MPs in duck meat decreased by 48.30%, and the sulfhydryl content increased by 53.42%. When the concentration was 1:500 (CA-DI, g/g) after 24 min of heat treatment, the •OH and DPPH radical scavenging rates were highest at 59.5% and 94.0%, respectively. And the initial denaturation temperature of MPs was the highest at 96.62 °C, and the thermal absorption was lowest at 200.24 J g-1. At the parameter, the smallest particle size and size distribution range of MP were 190 nm (9.51%). Furthermore, the interplay between CA-DI and MPs contributed to a reduction in the protein particle size and intrinsic fluorescence. In summary, the combination of CA-DI and MPs played a crucial role in inducing protein unfolding and disintegration.

Antibacterial Effect of Pomegranate Juice on Listeria innocua and E. coli in Different Media

The antibacterial effect of pomegranate juice (PJ) at six concentrations (0, 10, 20, 30, 40, and 50%) against Listeria innocua and Escherichia coli was investigated in distilled water (DW) and bacterial culture broth. L. innocua and E. coli at approximately 105 cfu mL-1 were inoculated in PJ samples and incubated at 4, 25, and 37 °C for 0, 6, 24, and 48 h. The bacterial population and pH of culture media were measured at each removal. Results indicated that the antibacterial effect of PJ was dependent upon bacteria species, juice concentration, incubation temperature, and growth medium. Higher juice concentration and incubation temperature resulted in increased antibacterial effects. Bacterial populations were decreased more significantly in DW systems than in the culture broth, while L. innocua was more sensitive to PJ than E. coli in the DW systems. Regardless of PJ concentrations in DW systems, L. innocua, initially inoculated at approximately 105 cfu mL-1, was reduced to undetectable levels at 25 and 37 °C within 24 h. The growth of L. innocua and E. coli was significantly inhibited in bacterial culture broth containing ≥ 20% PJ (p < 0.001). This study provides insight into the potential application of PJ in food and beverage products for food protection.

A comprehensive review on genomic resources in medicinally and industrially important major spices for future breeding programs: Status, utility and challenges

In the global market, spices possess a high-value but low-volume commodities of commerce. The food industry depends largely on spices for taste, flavor, and therapeutic properties in replacement of cheap synthetic ones. The estimated growth rate for spices demand in the world is ∼3.19%. Since spices grow in limited geographical regions, India is one of the leading producer of spices, contributing 25-30 percent of total world trade. Hitherto, there has been no comprehensive review of the genomic resources of industrially important major medicinal spices to overcome major impediments in varietal improvement and management. This review focuses on currently available genomic resources of 24 commercially significant spices, namely, Ajwain, Allspice, Asafoetida, Black pepper, Cardamom large, Cardamom small, Celery, Chillies, Cinnamon, Clove, Coriander, Cumin, Curry leaf, Dill seed, Fennel, Fenugreek, Garlic, Ginger, Mint, Nutmeg, Saffron, Tamarind, Turmeric and Vanilla. The advent of low-cost sequencing machines has contributed immensely to the voluminous data generation of these spices, cracking the complex genomic architecture, marker discovery, and understanding comparative and functional genomics. This review of spice genomics resources concludes the perspective and way forward to provide footprints by uncovering genome assemblies, sequencing and re-sequencing projects, transcriptome-based studies, non-coding RNA-mediated regulation, organelles-based resources, developed molecular markers, web resources, databases and AI-directed resources in candidate spices for enhanced breeding potential in them. Further, their integration with molecular breeding could be of immense use in formulating a strategy to protect and expand the production of the spices due to increased global demand.

Phytochemical profile and antioxidant activity of various solvent extracts of two varieties of ginger and garlic

There is limited information on the phytochemical profile and antioxidant activity of ginger and garlic consumed in Uganda. This could have an impact on its widespread use and industrial application. Thus, this study was done to determine the phytochemical profile and antioxidant activity of two varieties of ginger and garlic commonly consumed in Uganda. Fresh ginger rhizomes and garlic cloves of "local" and "hybrid" varieties were acquired from a local food market, washed, grated, and extracted using acetone, ethanol, methanol, and water. Standard techniques were used to determine the phytochemical composition. Total phenolic and flavonoid content were measured using Folin-Ciocalteu and aluminium chloride assays, respectively. Antioxidant activity was determined using the 2, 2-Diphenyl-1-picryl hydrazyl (DPPH) assays. Ginger extracts exhibited significantly higher total phenolic and flavonoid content compared to garlic (p˂0.05). The highest total phenolic and flavonoid content was in ethanol and methanol extracts of local ginger: 1968.49 and 2172.65 mg GAE/100 g; 254.24 and 184.62 mg QE/100 g, respectively. Tannins, alkaloids, saponins, and terpenoids were in varying concentrations in the extracts. Levels of Vitamin C were significantly high in aqueous extracts (p˂0.05), 38.34 and 40.80 AAE/100 g in local and hybrid ginger; 33.65 and 35.24 mg AAE/100 g in local and hybrid garlic, respectively. The free radical scavenging activity of extracts varied depending on concentration, with a strong positive correlation between antioxidant activity and total phenolic and flavonoid content. The half maximal inhibitory concentration (IC50) ranged from 0.16 to 8.93 mg/ml in local ginger, 4.43-6.44 mg/ml in hybrid ginger, 3.93-5.64 mg/ml in local garlic, and 4.44-5.27 mg/ml in hybrid garlic. The best antioxidant activity was exhibited by ethanol extracts of the local ginger. According to the findings, the two varieties of ginger and garlic have strong antioxidant activity due to their different phytochemical compositions, which could make them useful as natural antioxidants in food and medicine applications.

Proximate composition and mineral content of spices increasingly employed in the Mediterranean diet

The present study aimed to investigate the nutritional constituents of common market available spices in the United Arab Emirates. Seven commonly consumed spices namely, ginger (Zingiber officinale), cinnamon (Cinnamomum verum), black seed (Nigella sativa), fenugreek (Trigonella foenum-graecum), cardamom (Elettaria cardamomum), cloves (Syzygium aromaticum) and saffron (Crocus sativus) were obtained from local markets. Proximate analyses were performed according to AOAC procedures. Assessment of major (Ca, K, Mg, Na, P and S) and minor (Co, Cu, Fe, Mn and Zn) elements was conducted using inductively coupled plasma optical emission spectrometry (ICP-OES). Findings revealed varying macronutrient, micronutrient and mineral contents which are highly valuable for dietary purposes. The present study demonstrates that these edible spices could be used for nutritional support, due to their micro and macronutrient contents.

Antifungal activity and aroma persistence of free and encapsulated Cinnamomum cassia essential oil in maize

The objective of this study was to evaluate the chemical composition and antifungal activity of free and encapsulated Cinnamomum cassia essential oil (EO) against Penicillium crustosum, Alternaria alternata, and Aspergillus flavus, and the aroma persistence in maize flour. Trans-cinnamaldehyde (TC) was identified as the major compound (86 %) in the C. cassia EO. The EO was encapsulated by spray-dryer with 45.26 % efficiency using gum arabic (GA) and maltodextrin (MD) in a ratio of 1:1 (m/m). C. cassia EO showed antifungal activity against A. alternata, A. flavus, and P. crustosum, with a minimum inhibitory concentration (MIC) of 0.5 % for both free and standard TC, and 5 % for the encapsulated EO. Fungal growth inhibition was evaluated under exposition to vapors at different concentrations of C. cassia EO and TC standard, with MIC of 6 % and 8 % against P. crustosum, 4 % and 1 % A. alternata, and 4 % A. flavus, respectively. The sensory analysis results of the free and encapsulated C. cassia EO in maize flour showed a significant difference between the treated samples in relation to the standard sample (p < 0.05). The sample with free EO has high aroma intensity persistence, while the samples treated with encapsulated EO were evaluated as being closer to the standard sample. The results suggest that the encapsulated C. cassia EOs can be used as natural alternatives to control fungi in maize flour.

Antimicrobial Activity of Spices Popularly Used in Mexico against Urinary Tract Infections

Urinary tract infections (UTIs) are the most common infectious diseases worldwide. These infections are common in all people; however, they are more prevalent in women than in men. The main microorganism that causes 80-90% of UTIs is Escherichia coli. However, other bacteria such as Staphylococcus aureus, Enterococcus faecalis, Pseudomonas aeruginosa, Proteus mirabilis, and Klebsiella pneumoniae cause UTIs, and antibiotics are required to treat them. However, UTI treatment can be complicated by antibiotic resistance and biofilm formation. Therefore, medicinal plants, such as spices generally added to foods, can be a therapeutic alternative due to the variety of phytochemicals such as polyphenols, saponins, alkaloids, and terpenes present in their extracts that exert antimicrobial activity. Essential oils extracted from spices have been used to demonstrate their antimicrobial efficacy against strains of pathogens isolated from UTI patients and their synergistic effect with antibiotics. This article summarizes relevant findings on the antimicrobial activity of cinnamon, clove, cumin, oregano, pepper, and rosemary, spices popularly used in Mexico against the uropathogens responsible for UTIs.

Impact of Thermal Processing on the Selected Biological Activities of Ginger Rhizome-A Review

Ginger (Zingiber officinale Rosc.) is a spice, medicinal and cosmetic plant that has been known for centuries. It can be used in dried, fresh, marinated or candied form, and is also an essential ingredient in well-known curry blends. Ginger rhizomes are often freeze-dried as the first step in the preparation of the raw material. Many studies have proved that the composition and biological activity of ginger changes due to thermal processing. Therefore, the aim of the review was to summarize the scientific results on the impact of traditional and unconventional methods of the heat treatment of ginger rhizomes and their influence on the antioxidant and other selected biological activities of the plant. The review of the available scientific data is inconclusive, and it is hard to state unequivocally whether the thermal treatment of the raw material increases or decreases biological activity. Based on the presented literature review, it can be concluded that traditional cooking and microwave processing in general decrease the antioxidant activity of the ginger rhizome, whereas frying, autoclaving, blanching or traditional drying in the sun mostly lead to a significant increase in ginger activity. Interesting data were presented in the works describing the freeze-drying process during which the antioxidant potential of ginger increased.

Biochemical Characterization of a Flavone Synthase I from Daucus carota and its Application for Bioconversion of Flavanones to Flavones

In this study, we studied the biochemical characterization of flavone synthase I from Daucus carota (DcFNS I) and applied it with flavonoid 6-hydroxylase from Scutellaria baicalensis (SbCYP) to convert flavanones to flavones. The recombinant DcFNS I was expressed in the form of the glutathione-S-transferase fusion protein. Rather than taxifolin, naringenin, pinocembrin, and eriodictyol were accepted as substrates. The optimal temperature and pH for reaction in vitro were 35 °C and 7.5, respectively, and 2-oxoglutarate was essential in the assay system. Co²⁺, Cu²⁺, Mn²⁺, Ni²⁺, and Zn²⁺ were not substitutes for Fe²⁺. EDTA and pyruvic acid inhibited the activity, except for Fe³⁺. Kinetic analysis revealed that the V_max and k_cat values of the recombinant DcFNS I against naringenin were 0.183 nmol mg^-1 s^-1 and 0.0121 s^-1, and 0.175 nmol mg^-1 s^-1 and 0.0116 s^-1 against pinocembrin. However, the recombinant DcFNS I had a higher affinity for naringenin than pinocembrin, with k_M values for each of 0.076 mM and 0.174 mM respectively. Thus, it catalyzed naringenin more efficiently than pinocembrin. Subsequently, using an Escherichia coli and Saccharomyces cerevisiae co-culture system, we successfully converted naringenin and pinocembrin to scutellarein and baicalein respectively. In a synthetic complete medium, the titers of scutellarein and baicalein reached 5.63 mg/L and 0.78 mg/L from 200 mg/L precursors.

Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review

Soybeans are an important plant-based food but its beany flavor and anti-nutritional factors limit its consumption. Fermentation is an effective way to improve its flavor and nutrition. Furu is a popular fermented soybean curd and mainly manufactured in Asia, which has been consumed for thousands of years as an appetizer because of its attractive flavors. This review first classifies furu products on the basis of various factors; then, the microorganisms involved in its fermentation and their various functions are discussed. The mechanisms for the formation of aroma and taste compounds during fermentation are also discussed; and the microbial metabolites and their bioactivities are analyzed. Finally, future prospects and challenges are introduced and further research is proposed. This information is needed to protect the regional characteristics of furu and to regulate its consistent quality. The current information suggests that more in vivo experiments and further clinical trials are needed to confirm its safety and the microbial community needs to be optimized and standardized for each type of furu to improve the production process.

Improved uptake and bioavailability of cinnamaldehyde via solid lipid nanoparticles for oral delivery

OBJECTIVE

The purpose of this experiment was to explore the effect of Solid lipid nanoparticles (SLNs) on improving the oral absorption and bioavailability of cinnamaldehyde (CA).

METHODS

CA-SLNs were prepared by high-pressure homogenization and characterized by particle size, entrapment efficiency, and morphology, thermal behavior and attenuated total reflection Fourier transform infrared (ATR-FTIR). In vitro characteristics of release, stability experiments, cytotoxicity, uptake and transport across Caco-2 cell monolayer of CA-SLNs were studied as well. In addition, CA-SLNs underwent pharmacokinetic and gastrointestinal mucosal irritation studies in rats.

RESULTS

CA-SLNs exhibited a spherical shape with a particle size of 44.57 ± 0.27 nm, zeta potential of -27.66 ± 1.9 mV and entrapment efficiency of 83.63% ± 2.16%. Differential scanning calorimetry (DSC) and ATR-FTIR confirmed that CA was well encapsulated. In vitro release of CA-SLNs displayed that most of the drug (90.77% ± 5%) was released in the phosphate buffer, and only a small amount of drug (18.55% ± 5%) was released in the HCl buffer. CA-SLNs were taken up by an energy-dependent, endocytic mechanism mediated by caveolae mediated endocytosis across Caco-2 cells. The CA permeation through Caco-2 cell was facilitated by CA-SLNs. The outcome of the gastrointestinal irritation test demonstrated that CA-SLNs had no irritation to the rats' intestines. Compared with CA dispersions, incorporation of SLNs increased the oral bioavailability of CA more than 1.69-fold.

CONCLUSIONS

It was concluded that CA-SLNs improved the absorption across Caco-2 cell model and improved the oral administration bioavailability of CA in rats.

Essential Oils from Cameroonian Aromatic Plants as Effective Insecticides against Mosquitoes, Houseflies, and Moths

Recently, spices have attracted the attention of scientists and agrochemical companies for their potential as insecticidal and acaricidal agents, and even as repellents to replace synthetic compounds that are labeled with detrimental impacts on environment and human and animal health. In this framework, the aim of this study was to evaluate the insecticidal potential of the essential oils (EOs) obtained from three Cameroonian aromatic plants, namely Monodora myristica (Gaertn.) Dunal, Xylopia aethiopica (Dunal) A. Rich., and Aframomum citratum (J. Pereira) K. Schum. They were produced by hydrodistillation, with yields of 3.84, 4.89, and 0.85%, respectively. The chemical composition was evaluated by GC-MS analysis. The EOs and their major constituents (i.e., geraniol, sabinene, α-pinene, p-cymene, α-phellandrene, and β-pinene) were tested against the polyphagous moth pest, i.e., Spodoptera littoralis (Boisd.), the common housefly, Musca domestica L., and the filariasis and arbovirus mosquito vector, Culex quinquefasciatus Say. Our results showed that M. myristica and X. aethiopica EOs were the most effective against M. domestica adults, being effective on both males (22.1 µg adult⁻¹) and females (LD₅₀: 29.1 µg adult⁻¹). The M. myristica EO and geraniol showed the highest toxicity on S. littoralis, with LD₅₀₍₉₀₎ values of 29.3 (123.5) and 25.3 (83.2) µg larva⁻¹, respectively. Last, the EOs from M. myristica and X. aethiopica, as well as the major constituents p-cymene and α-phellandrene, were the most toxic against C. quinquefasciatus larvae. The selected EOs may potentially lead to the production of cheap and effective botanical insecticides for African smallholders, although the development of effective formulations, a safety evaluation, and an in-depth study of their efficacy on different insect species are needed.

Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream

Black pepper powder (BPP) and cinnamon powder (CP) are traditionally used as food ingredients and can apply related to developing a functional product. In this study, BPP and CP were used as an ingredient in mixed-spice ice cream (MSIC). The physicochemical properties, textural properties, and sensory qualities were investigated as key points. BPP (0.51–17.49 g) and CP (8.79–51.21 g) were combined using a central composite design (CCD) with 2 centerpoints. The optimized BPP and CP for the MSIC were 15.00 g and 34.00 g, which exhibited firmness and overrun at 3210.65 ± 105.74 g.force and 61.63 ± 0.60%. The MSIC with optimized BPP and CP also provides high bioactive compounds and antioxidant activities with cinnamaldehyde and piperine as flavor characteristics. The findings indicated that BPP and CP can enhance the functional properties and provide alternative flavors in the food product, providing an innovative approach to deliver health-beneficial combinations for consumer satisfaction.

An overview of the natural antimicrobial alternatives for sheep meat preservation

Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For this reason, in combination with cold storage, effective preservation techniques are required. There is increasing interest in the application of natural antimicrobials, such as essential oils, extracts, spices, and by-products of the food industry. This review analyses the studies on natural antimicrobials in sheep meat and sheep meat products and gathers evidence about the encouraging results achieved on the reduction and/or elimination of spoilage and pathogenic microorganisms. The use of these natural antimicrobial alternatives might open up important perspectives for industrial application, considering that this specific meat is often traded over long distances. In fact, on the basis of scientific literature, natural antimicrobials can be considered a sustainable and affordable alternative to extend the shelf life of sheep meat and guarantee its safety, although many factors need to be further investigated, such as the sensory impact, potential toxicity, and economic aspects. For all these issues, investigated in some of the studies reviewed here, it is fundamental to obtain the antimicrobial effect with the minimum amount of effective substance to avoid sensory modifications, toxic effects, and unbearable costs. This study sets foundations for the possible direction of future studies, which will contribute to identify effective solutions for industrial applications of natural antimicrobials in the sheep meat industry.

Cinnamaldehyde Regulates the Generation of γ-aminobutyric Acid to Exert Sedation via Irreversible Inhibition of ENO1 in the Cerebellar Granular Layer

SCOPE

Glutamate (Glu) and γ-aminobutyric acid (GABA) are the major excitatory and inhibitory neurotransmitters that control information flow in the brain. GABA dysfunction is a general vulnerability factor for mental illness. Cinnamaldehyde (CA) is found to have sedation in a mental illness model. However, the specific targets and molecular mechanisms related to the sedative effects of CA have not been elucidated.

METHODS AND RESULTS

Metabolomics analysis and target fishing showed CA could increase the expression of GABA in vivo, and α-enolase (ENO1) is the primary target protein of CA associated with sedation. CA mainly binds with ENO1 in the cerebellar granular layer of brain, which influences the first transformations of the input signals arriving in the cerebellar cortex. The α,β-unsaturated aldehyde group of CA blocks the hydroxy group of Ser40, which induces a loss in ENO1 activation. CA also disturbs the glycolysis pathway and influences the tricarboxylic acid cycle and oxidative phosphorylation, which activate gluconeogenesis to provide energy to the brain. This mechanism is verified in zebrafish with ENO1 or glutamic acid decarboxylase (GAD) deficiency.

CONCLUSIONS

CA demonstrates sedation and alleviates GABA dysfunction via covalent binding ENO1, which shows the potential to improve the therapy of mental illness.

Roles of Syzygium in Anti-Cholinesterase, Anti-Diabetic, Anti-Inflammatory, and Antioxidant: From Alzheimer's Perspective

Alzheimer's disease (AD) causes progressive memory loss and cognitive dysfunction. It is triggered by multifaceted burdens such as cholinergic toxicity, insulin resistance, neuroinflammation, and oxidative stress. Syzygium plants are ethnomedicinally used in treating inflammation, diabetes, as well as memory impairment. They are rich in antioxidant phenolic compounds, which can be multi-target neuroprotective agents against AD. This review attempts to review the pharmacological importance of the Syzygium genus in neuroprotection, focusing on anti-cholinesterase, anti-diabetic, anti-inflammatory, and antioxidant properties. Articles published in bibliographic databases within recent years relevant to neuroprotection were reviewed. About 10 species were examined for their anti-cholinesterase capacity. Most studies were conducted in the form of extracts rather than compounds. Syzygium aromaticum (particularly its essential oil and eugenol component) represents the most studied species owing to its economic significance in food and therapy. The molecular mechanisms of Syzygium species in neuroprotection include the inhibition of AChE to correct cholinergic transmission, suppression of pro-inflammatory mediators, oxidative stress markers, RIS production, enhancement of antioxidant enzymes, the restoration of brain ions homeostasis, the inhibition of microglial invasion, the modulation of ß-cell insulin release, the enhancement of lipid accumulation, glucose uptake, and adiponectin secretion via the activation of the insulin signaling pathway. Additional efforts are warranted to explore less studied species, including the Australian and Western Syzygium species. The effectiveness of the Syzygium genus in neuroprotective responses is markedly established, but further compound isolation, in silico, and clinical studies are demanded.

Response surface optimization of pudding formulation containing fish gelatin and clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product

In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color and physicochemical and sensory attributes’ change in final pudding product. Experiments were carried out based on a central composite design (CCD). The results showed that by increasing the ratio of fish gelatin to bovine gelatin (FG/BG) up to 3%, the moisture content increased slightly and then decreased significantly. Increasing the cinnamon powder to 0.5% reduced the moisture content. Increasing the FG/BG in the formulation of pudding samples reduced the protein content. The effects of cinnamon and clove powder on the protein content were increasing and decreasing, respectively. By increasing the FG/BG ratio, the samples syneresis showed a significant decrease, while the effects of cinnamon and clove powder on the syneresis were nonsignificant. As the level of cinnamon and clove powder increased, the L^* value decreased. Cinnamon and clove powder had a linear effect, and the interaction of gelatins and clove powder had a significant effect on changes in redness. The effects of cinnamon and clove powder on b^* value were significant. In terms of sensory evaluation, increasing the cinnamon powder concentration increased the appearance scores, while in the case of fish gelatin, this trend was downward. The linear effect of cinnamon powder on taste was significant, while other variables had no significant effect on the taste of the samples. The sample texture was significantly affected by fish gelatin and clove powder. Increasing FG/BG from 0% to 2.5% increased the texture score, but after this range, a decrease in the texture score was observed. The overall acceptance of samples was more affected by spice powder compared to gelatin. By increasing the cinnamon powder and FG/BG, the overall acceptance increased and decreased, respectively. In conclusion, the optimal FG/BG and cinnamon and clove powder were introduced 1.479%, 0.288%, and 0.619% respectively.

Antioxidant, antimicrobial and DNA damage protecting potential of hot taste spices: a comparative approach to validate their utilization as functional foods

Hot taste spices have enormous health benefits starting from kitchen to pharmaceutical laboratories. Our present study is focused on phytochemical and pharmacological screening of six hot taste spices namely Zingiber officinale (ginger), Capsicum annuum (chilli), Piper chaba (java long pepper), Piper nigrum (black pepper), Syzygium aromaticum (clove), Trachyspermum ammi (carom). Among all six spices, clove and ginger exhibited strong antioxidant activity owing to higher phytochemical contents. Significant antifungal activity (IZD ≥ 11 mm) was revealed by all six spices except hexane fraction of carom whereas strong antibacterial activity with lowest MIC was displayed by clove, ginger and chilli. DNA was successfully protected from oxidative damage by clove, ginger followed by chilli, java long pepper and carom but black pepper could only partially protect DNA damage even at 4 mg/ml concentration. Based on the DNA damage protecting potentials and antioxidant activities clove, ginger, java long pepper and carom may be utilized for neutraceuticals development. Antimicrobial activities suggested that clove, ginger, java long pepper and chilli may be useful as food preservatives. Fractionated bioactivity of the all the six HTS would help for targeted extraction and development of nutraceuticals from these commonly used medicinal spices.

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Nowadays, coffee, cocoa, and spices have broad applications in the food and pharmaceutical industries due to their organoleptic and nutraceutical properties, which have turned them into products of great commercial demand. Consequently, these products are susceptible to fraud and adulteration, especially those sold at high prices, such as saffron, vanilla, and turmeric. This situation represents a major problem for industries and consumers’ health. Implementing analytical techniques, i.e., Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with multivariate analysis, can ensure the authenticity and quality of these products since these provide unique information on food matrices. The present review addresses FT-MIR spectroscopy and multivariate analysis application on coffee, cocoa, and spices authentication and quality control, revealing their potential use and elucidating areas of opportunity for future research.

Phytochemical Characterization and Evaluation of the Antioxidant and Anti-Enzymatic Activity of Five Common Spices: Focus on Their Essential Oils and Spent Material Extractives

The essential oil industry of aromatic herbs and spices is currently producing a significant amount of by-products, such as the spent plant materials remaining after steam or hydrodistillation, that are simply discarded. The aim of this study was to comparatively investigate the phytochemical composition, antioxidant and multi-enzymatic inhibitory potential of the essential oils and spent plant material extractives obtained from cinnamon, cumin, clove, laurel, and black pepper. The essential oils were characterized by the presence of several phytochemical markers (cinnamaldehyde, cuminaldehyde, eugenol, eucalyptol, α-terpinene, limonene, β-caryophyllene or β-pinene). On the other hand, the LC-HRMS/MS profiling of the spent material extracts allowed the annotation of species specific and non-specific metabolites, such as organic acids, phenolic acids, flavonoids, proanthocyanidins, hydrolysable tannins, fatty acids, or piperamides. All samples exhibited very strong antioxidant effects, with the clove essential oil displaying the strongest radical scavenging (525.78 and 936.44 mg TE/g in DPPH and ABTS assays), reducing (2848.28 and 1927.98 mg TE/g in CUPRAC and FRAP), and total antioxidant capacity (68.19 mmol TE/g). With respect to the anti-acetylcholinesterase (0.73-2.95 mg GALAE/g), anti-butyrylcholinesterase (0-3.41 mg GALAE/g), anti-tyrosinase (0-76.86 mg KAE/g), anti-amylase and anti-glucosidase (both 0-1.00 mmol ACAE/g) assays, the spice samples showed a modest activity. Overall, our study reports that, not only the volatile fractions of common spices, but also their spent plant materials remaining after hydrodistillation can be regarded as rich sources of bioactive molecules with antioxidant and multi-enzymatic inhibitory effects.

Factors That Affect the Microbiological Stability of Chicha Morada during Its Production on an Industrial Scale: A Review

ABSTRACT

Chicha morada, also known as purple corn drink (PCD), is a traditional noncarbonated beverage commonly prepared at homes and restaurants in Peru. However, in recent years, it is being produced at an industrial scale aiming to extend its shelf life, expand its marketing, and make it known worldwide. Traditionally, this beverage, whose main component is purple corn (Zea mays L.), was made and consumed quickly and in some cases, stored under refrigeration until consumption, but never beyond 24 to 48 h. With its industrialization, factories are presented with challenges to design and provide adequate protection of the beverage, assuring its quality and safety. Although its production at an industrial level is similar to that of other noncarbonated drinks containing fruit juice, several processing factors could affect the microbiological stability desired for this beverage, such as the storage of the purple corn drink extract. In this document, a critical review of the production process (raw materials, production stages, and forms of commercialization) that can directly affect the contamination of the beverage is made. Recommendations are made for improving the control points in the industrial process and to avoid potential microbiological problems.

HIGHLIGHTS

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

This study determined the effect of adding three concentrations of saffron (A: high, B: medium, and C: low) on vacuum-packaged dry-cured ham slices. The pH and the color coordinates were assessed at 0, 7, 14, 28 and 60 days of storage, and sensorial quality (visual appearance, odor and flavor) and safranal content were analyzed at 7, 14, 28 and 60 days. Saffron concentration did not significantly affect the pH or color (except in a* (redness) and b* (yellowness) at day 28; p < 0.001). Storage period affected pH values (p < 0.001) in all groups with a significant decline from day 28 (p < 0.05); the color coordinates showed a high stability (only L* (lightness) varied in the C group samples; p < 0.01). Sensorial quality did not vary with the time in any group. Significant differences were found among groups in visual appearance (p < 0.05) and flavor (p < 0.001) at day 14 and in odor at day 14, 28, and 60. In general, the C group samples obtained the highest scores. Safranal content varied significantly with the time in a different way in each group, with differences among groups at day 14 and 60 (p < 0.001).

Curry versus cancer: Potential of some selected culinary spices against cancer with in vitro, in vivo, and human trials evidences

Spices are dietary agents with immense potential for cancer chemo-prevention. A wide variety of spices are extensively used as food flavoring agents which possess potent antioxidant, anti-inflammatory, and anticancer properties due to the presence of certain bio-active compounds in them. In vitro, in vivo studies and clinical trials of selected spices against various types of cancer are being specified in this review. Effect of certain putative dietary spices namely turmeric, clove, garlic, ginger, fennel, black cumin, cinnamon, pepper, saffron, rosemary, and chilli along with its role in cancer are being discussed. Literature search was conducted through PubMed, Google scholar, Science direct, and Scopus using the keywords "spice," "cancer," "natural medicine," "herbal compound," "bioactive compounds." About 4,000 published articles and 127 research papers were considered to grab the brief knowledge on spices and their anticancer potential on a predefined inclusion and exclusion criteria. PRACTICAL APPLICATION: Historically, spices and herbs are known for its traditional flavor, odor, and medicinal properties. Intensified risk of chronic and pervasive clinical conditions and increased cost of advanced drug treatments have developed a keen interest among researchers to explore the miscellaneous properties of herbal spices. Cancer is one of the deleterious causes of mortality affecting a huge number of populations worldwide. Arrays of cancer treatments including surgery, chemotherapy, and radiation therapy are used to compromise the disease but effective only when the size of the tumor is small. So, an effective treatment need to be developed that produces less side effects and herbal spices are found to be the promising agents. In this review, we illustrate about different in vitro, in vivo, and clinical studies of wide range of culinary spices having antineoplastic potential.

Eight different bioactivity profiles of 40 cinnamons by multi-imaging planar chromatography hyphenated with effect-directed assays and high-resolution mass spectrometry

Spices contain plenty of bioactive compounds, used to valorize foods. However, product quality may be affected by contaminations and adulterations along the global production chain. A newly developed multi-imaging in combination with bioactivity screening directly pointed to individual multi-potent compounds. For cinnamon as prominent example, the multi-imaging results provided a wealth of new information on their effects and clearly visualized the valorizing potential of cinnamon to foods. The separation focus was in the mid-polar to apolar range. Eight effect-directed assays (EDA, i.e. one radical scavenging, two biological and five biochemical assays) were performed in situ the high-performance thin-layer chromatography (HPTLC) adsorbent. Several multi-potent compound zones were revealed and further characterized by high-resolution mass spectrometry (HRMS), highlighting the bioactive potential of cinnamaldehyde, cinnamic acid, benzoic acid, coumarin, linoleic acid, oleic acid, stearic acid, palmitic acid, caproic acid, and linalool oxide. This HPTLC-UV/Vis/FLD-EDA-HRMS profiling provided comprehensive information on product quality and safety.

Recent advances on the efficacy of essential oils on mycotoxin secretion and their mode of action

Essential oils, as extracted compounds from plants, are volatile and aromatic liquids which their unique aromatic compounds give each essential oil its distinctive essence. Fungi toxins can induce various adverse health effects like allergy, cancer, and immunosuppression. Moreover, fungal spoilage impacts pharmaceutical and food industries economic state. A drop in the utilization of synthetic compounds as food prophylaxis has occurred due to several factors such as hygiene agents' alerts and stricter legal regulations. Therefore, the applications of natural substances such as essential oils have increased in recent years. Oregano, cinnamon, thyme, rosemary, fennel, clove, palmarosa, and eucalyptus have been the highest employed essential oils against mycotoxigenic fungi and their mycotoxins in studies conducted in the past decade. Essential oils inhibit fungi growth and mycotoxin synthesis via diverse pathways including modified fungal growth rate and extended lag phase, disruption of cell permeability, disruption of the electron transport chain and manipulating gene expression patterns and metabolic processes. In the present review, we will investigate the implications and efficacy of essential oils in preventing the growth of mycotoxigenic fungi, eliminating mycotoxins and their mechanism of actions conducted in the last decade. HighlightsThe most investigated toxigenic genera are Aspergillus, Fusarium and Penicillium Spp.AB1, AG1, OTA and AB2 are the most frequently studied toxinsOregano, cinnamon and thyme are mostly exploited EOs on toxigenic fungi & mycotoxinsOregano, thyme & cinnamon are the most significant antifungals on toxigenic generaCinnamon, oregano & cinnamaldehyde are the fittest antimycotoxins on DON, OTA & AFB1.

Spices to Control COVID-19 Symptoms: Yes, but Not Only…

There are large country variations in COVID-19 death rates that may be partly explained by diet. Many countries with low COVID-19 death rates have a common feature of eating large quantities of fermented vegetables such as cabbage and, in some continents, various spices. Fermented vegetables and spices are agonists of the antioxidant transcription factor nuclear factor (erythroid-derived 2)-like 2 (Nrf2), and spices are transient receptor potential ankyrin 1 and vanillin 1 (TRPA1/V1) agonists. These mechanisms may explain many COVID-19 symptoms and severity. It appears that there is a synergy between Nrf2 and TRPA1/V1 foods that may explain the role of diet in COVID-19. One of the mechanisms of COVID-19 appears to be an oxygen species (ROS)-mediated process in synergy with TRP channels, modulated by Nrf2 pathways. Spicy foods are likely to desensitize TRP channels and act in synergy with exogenous antioxidants that activate the Nrf2 pathway.

Ecofriendly Synthesis of Silver Nanoparticles Using Aqueous Extracts of Zingiber officinale (Ginger) and Nigella sativa L. Seeds (Black Cumin) and Comparison of Their Antibacterial Potential

Applications of chemical synthetic methods for the preparation of metal nanoparticles involve toxic reagents, which are hazardous to both humans and the environment. On the other hand, ecofriendly plant-based techniques offer rapid, non-toxic, and suitable alternatives to the traditional methods. Herein, we report an eco-friendly method for the preparation of silver nanoparticles (Ag NPs) using two different aqueous extracts of Zingiber officinale (ginger) and Nigella sativa L. seeds (black cumin). Successful preparation of Ag NPs was confirmed by X-ray diffraction, ultraviolet–visible (UV-Vis) spectroscopy, and energy dispersive spectroscopy (EDX). Transmission electron microscopy (TEM) analysis revealed that Nigella sativa L. seed extract (NSE) produced a smaller size of NPs (~8 nm), whereas the ginger extract (GE) led to the formation of slightly larger Ag NPs (~12 nm). In addition, to study the effect of concentration of the extract on the quality of resulting NPs, two different samples were prepared from each extract by increasing the concentrations of the extracts while using a fixed amount of precursor (AgNO3). In both cases, a high concentration of extract delivered less agglomerated and smaller-sized Ag NPs. Furthermore, the antibacterial properties of as-prepared Ag NPs were tested against different bacterial strains. Notably, despite the slightly better quality of Ag NPs obtained from NSE (NSE-Ag), NPs prepared by using GE (GE-Ag) demonstrated superior antibacterial properties. In case of the plant-extract-based synthesis of nanoparticles, it is widely reported that during the preparation, the residual phytomolecules remain on the surface of resulting NPs as stabilizing agents. Therefore, in this case, the high antibacterial properties of GE-Ag can be attributed to the contributing or synergetic effect of residual phytomolecules of GE extract on the surface of Ag NPs, since the aqueous extract of GE has been known to possess higher intrinsic bactericidal properties when compared to the aqueous NSE extract.

Chemical composition, antioxidant capacity and antibacterial action of five Moroccan essential oils against Listeria monocytogenes and different serotypes of Salmonella enterica

Essential oils (EOs) obtained from aromatic plants are rich in natural components with interesting antimicrobial effects. The aim of this study was to evaluate the chemical composition of EOs extracted from Origanum majorana (OM-EO), Mentha suaveolens (MS-EO), Rosmarinus officinalis (RO-EO), Salvia officinalis (SO-EO) and Mentha pulegium (MP-EO). Their antioxidant properties and antibacterial activity against Listeria monocytogenes and different serotypes of Salmonella enterica subsp. enterica were also studied. The EOs were extracted from plants by hydro-distillation and their chemical composition was determined by GC-MS. Terpinen-4-ol, 1,8-Cineole, Camphor, Limonene and Cinerone were the main chemical components found in OM-EO, RO-EO, SO-EO, MP-EO and MS-EO, respectively. To the best of our knowledge, Limonene and Cinerone were reported, for the first time, as the major components of MP-EO and MS-EO. Moreover, our results showed that MS-EO had the best antioxidant activity with an IC₅₀ of 0.78 ± 0.05 mg/mL, EC₅₀ of 1.53 ± 0.07 mg/mL, and RC₅₀ of 0.98 ± 0.04 mg/mL, and the higher antibacterial activity using microdilution broth method with MIC of 0.5% for Salmonella and 0.25% for L. monocytogenes, while OM-EO had the best antibacterial activity using disc diffusion method (inhibition diameters ranged between 15.3 ± 0.3 mm and 18.5 ± 0.3 mm for Salmonella and between 20.1 ± 0.2 mm and 25.4 ± 0.4 mm for L. monocytogenes). However, OM-EO and MS-EO present the higher percentage of sub-lethally injured cells against S. enterica (5.50 ± 0.11%) and L. monocytogenes (5.23 ± 0.07%), respectively. From this study, we can conclude that the investigated EOs are rich in components with interesting antibacterial activity and they could be applied in food preparations as natural preservatives to extend the shelf life of food products and to inhibit the growth of food-borne pathogens.

Intake of Dietary Salicylates from Herbs and Spices among Adult Polish Omnivores and Vegans

There is a growing body of evidence that a diet rich in bioactive compounds from herbs and spices has the ability to reduce the risk of chronic diseases. The consumption of herbs and spices is often overlooked in the studies on food intake. However, measurement of dietary intake of these products, as a source of bioactive compounds, including salicylates, has recently gained much significance. The aims of the study were (i) to assess the intake of herbs and spices at the individual level and (ii) to calculate the dietary salicylates intake from herbs and spices among adult omnivores and vegans. The study group consisted of 270 adults aged 19 to 67 years, including 205 women and 65 men. Among all, 208 individuals were following an omnivorous diet while 62 were vegans. A semi-quantitative food frequency questionnaire (FFQ) was designed to assess the habitual intake of 61 fresh and dried herbs and spices during the preceding three months. The five most frequently eaten herbs among omnivores were parsley, garlic, dill, marjoram and basil, while among vegans they were garlic, parsley, ginger, basil and dill. An average intake of all condiments included in the study was 22.4 ± 18.4 g/day and 25.8 ± 25.9 g/day for both omnivores and vegans, respectively (p = 0.007). Estimated medial salicylates intake was significantly higher among vegans (p = 0.000) and reached 5.82 mg/week vs. 3.13 mg/week for omnivores. Our study confirmed that herbs and spices are important sources of salicylates; however, the type of diet influenced their level in the diet. Vegans consume significantly more total salicylates than omnivores.