Anti-mycotic and Anti-mycotoxigenic Properties of Egyptian Dill

Induction role of chitosan nanoparticles to Anethum graveolens extract against food-borne bacteria, oxidant, and diabetic activities in vitro

Foodborne diseases as well as Foodborne pathogens are a global issue with significant effects on human health and economy. Therefore, several investigators have tried to find new alternative approaches to prevent and control this problem. In this context, the present study aimed to find some possible and effective approaches for controlling food-borne bacteria via Dill (Anethum graveolens L.) extract (DE) loaded with chitosan nanoparticles (ChNPs) besides its anti-oxidant and anti-diabetic activities. Flavonoid and phenolic contents of DE were detected by HPLC, indicating the presence of 18 constituents, high content (22526.51 μg/mL) of chlorogenic acid, followed by 2236.21 μg/mL of coumaric acid and 2113.81 μg/mL of pyrocatechol. In contrast, low contents of cinnamic acid, methyl gallate, apigenin, daidzein, quercetin, syringic acid, and kaempferol were detected. B. cereus, Staphylococcus aureus, E. coli, S. typhi, E. faecalis, and C. albicans were highly inhibited by DE loaded ChNPs (DELChNPs) with inhibition zones (IZs) of 28.50 ± 0.87, 30.33 ± 0.58, 29.33 ± 0.58, 23.17 ± 0.76, 25.76 ± 0.58, and 24.17 ± 0.29 mm with MIC 15.41 ± 0.36, 7.70 ± 0.17, 15.58 ± 0.07, 31.08 ± 0.07, 31.04 ± 0.07 and 62.33 ± 0.29 μg/mL compared with inhibitory activity caused by DE, where the IZs were 25.83 ± 1.44, 29.67 ± 0.85, 24.83 ± 0.76, 20.33 ± 1.53, 21.17 ± 0.29, and 19.67 ± 1.15 mm with MIC 62.33 ± 0.29, 31.08 ± 0.07, 62.50 ± 0.29, 31.08 ± 0.07, 31.04 ± 0.07, and 249.0 ± 1.73 μg/mL, respectively. Also, the minimum bactericidal concentration (MBC) of DELChNPs was less than DE against all tested microorganisms. The MBC/MIC index documented that DELChNPs were more effective than DE. The biofilm of tested bacteria was inhibited by DE and DELChNPs but with different levels of anti-biofilm activity. For example, the anti-biofilm activity was 79.26 and 86.15% against B. cereus using DE and DELChNPs, respectively. DELChNPs and DE, compared with the ascorbic acid, exhibited DPPH scavenging % with IC⁵⁰ values of 7.8 μg/mL, 13.96 μg/mL, and 4.83 μg/mL, respectively. Anti-diabetic activity in vitro via inhibition of amylase indicated that IC⁵⁰ was 164.2 μg/mL and 164.3 μg/mL using DE and DELChNPs, respectively. This investigation highlights the vital DE phytoconstituents, particularly DELChNPs which possess important therapeutic effects against food-borne microorganisms and could be utilized as a safe alternative to synthetic drugs.

Antifungal Metabolites as Food Bio-Preservative: Innovation, Outlook, and Challenges

Perishable food spoilage caused by fungi is a major cause of discomfort for food producers. Food sensory abnormalities range from aesthetic degeneration to significant aroma, color, or consistency alterations due to this spoilage. Bio-preservation is the use of natural or controlled bacteria or antimicrobials to enhance the quality and safety of food. It has the ability to harmonize and rationalize the required safety requirements with conventional preservation methods and food production safety and quality demands. Even though synthetic preservatives could fix such issues, there is indeed a significant social need for "clean label" foods. As a result, consumers are now seeking foods that are healthier, less processed, and safer. The implementation of antifungal compounds has gotten a lot of attention in recent decades. As a result, the identification and characterization of such antifungal agents has made promising advances. The present state of information on antifungal molecules, their modes of activity, connections with specific target fungi varieties, and uses in food production systems are summarized in this review.