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Majchrzak W, Motyl I, Śmigielski K. Biological and Cosmetical Importance of Fermented Raw Materials: An Overview. Molecules 2022; 27:molecules27154845. [PMID: 35956792 PMCID: PMC9369470 DOI: 10.3390/molecules27154845] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/21/2022] [Accepted: 07/26/2022] [Indexed: 11/16/2022] Open
Abstract
The cosmetics industry is currently looking for innovative ingredients with higher bioactivity and bioavailability for the masses of natural and organic cosmetics. Bioferments are innovative ingredients extracted from natural raw materials by carrying out a fermentation process with appropriate strains of microorganisms. The review was conducted using the SciFinder database with the keywords “fermented plant”, “cosmetics”, and “fermentation”. Mainly bioferments are made from plant-based raw materials. The review covers a wide range of fermented raw materials, from waste materials (whey with beet pulp) to plant oils (F-Shiunko, F-Artemisia, F-Glycyrrhiza). The spectrum of applications for bioferments is broad and includes properties such as skin whitening, antioxidant properties (blackberry, soybean, goji berry), anti-aging (red ginseng, black ginseng, Citrus unshiu peel), hydrating, and anti-allergic (aloe vera, skimmed milk). Fermentation increases the biochemical and physiological activity of the substrate by converting high-molecular compounds into low-molecular structures, making fermented raw materials more compatible compared to unfermented raw materials.
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Affiliation(s)
- Weronika Majchrzak
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Interdisciplinary Doctoral School, Lodz University of Technology, 171/173 Wólczańska Street, 90-924 Lodz, Poland
- Correspondence: ; Tel.: +48-42-631-34-92
| | - Ilona Motyl
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wólczańska Street, 90-924 Lodz, Poland; (I.M.); (K.Ś.)
| | - Krzysztof Śmigielski
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wólczańska Street, 90-924 Lodz, Poland; (I.M.); (K.Ś.)
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Steglińska A, Bekhter A, Wawrzyniak P, Kunicka-Styczyńska A, Jastrząbek K, Fidler M, Śmigielski K, Gutarowska B. Antimicrobial Activities of Plant Extracts against Solanum tuberosum L. Phytopathogens. Molecules 2022; 27:molecules27051579. [PMID: 35268680 PMCID: PMC8911893 DOI: 10.3390/molecules27051579] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/21/2022] [Accepted: 02/25/2022] [Indexed: 02/05/2023] Open
Abstract
The purpose of the study was to select an environmentally friendly plant biopesticide to protect seed potatoes against phytopathogens. The scope included the evaluation of the antimicrobial activities of 22 plant water extracts, 22 water-glycol extracts, and 3 subcritical carbon dioxide extracts using the agar diffusion method against 10 potato phytopathogens. For the most effective extracts, minimal inhibitory concentration (MIC), chemical composition analysis by gas chromatography–mass spectrometry and in situ assays on seed potatoes were performed. Garlic water extract was finally selected as the most effective in phytopathogen growth inhibition, both in vitro and in situ, with MIC values ranging between 6.3–25 mg/mL. 5-Hydroxymethylfurfural was determined to be the main component of this extract (33.24%). Garlic water extract was proposed as a potential biopesticide against potato phytopathogens.
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Affiliation(s)
- Aleksandra Steglińska
- Department of Environmental Biotechnology, Lodz University of Technology, Wólczańska 171/173, 90-530 Łódź, Poland; (M.F.); (K.Ś.); (B.G.)
- Correspondence:
| | - Anastasiia Bekhter
- Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland; (A.B.); (K.J.)
| | - Paweł Wawrzyniak
- Faculty of Process and Environmental Engineering, Lodz University of Technology, Wólczańska 213, 90-924 Łódź, Poland;
| | - Alina Kunicka-Styczyńska
- Department of Sugar Industry and Food Safety Management, Lodz University of Technology, Wólczańska 171/173, 90-530 Łódź, Poland;
| | - Konrad Jastrząbek
- Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland; (A.B.); (K.J.)
| | - Michał Fidler
- Department of Environmental Biotechnology, Lodz University of Technology, Wólczańska 171/173, 90-530 Łódź, Poland; (M.F.); (K.Ś.); (B.G.)
| | - Krzysztof Śmigielski
- Department of Environmental Biotechnology, Lodz University of Technology, Wólczańska 171/173, 90-530 Łódź, Poland; (M.F.); (K.Ś.); (B.G.)
| | - Beata Gutarowska
- Department of Environmental Biotechnology, Lodz University of Technology, Wólczańska 171/173, 90-530 Łódź, Poland; (M.F.); (K.Ś.); (B.G.)
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Narangerel T, Bonikowski R, Jastrząbek K, Kunicka-Styczyńska A, Plucińska A, Śmigielski K, Majak I, Bartos A, Leszczyńska J. Chemical and Biological Characteristics of Oxytropis pseudoglandulosa Plant of Mongolian Origin. Molecules 2021; 26:molecules26247573. [PMID: 34946654 PMCID: PMC8705308 DOI: 10.3390/molecules26247573] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/04/2021] [Accepted: 12/09/2021] [Indexed: 11/16/2022] Open
Abstract
Oxytropis pseudoglandulosa is used in Mongolian traditional medicine due to its numerous reported health-promoting effects. To date, there are very few scientific reports that describe this species. In this article, its volatile oil composition, lipid extract composition, total phenolic and flavonoid content, antibacterial and allergenic properties are elucidated for the first time. Hexadecanoic acid, fokienol and tricosane were determined as the most notable components of the volatile oil, at 13.13, 11.46 and 5.55%, respectively. Methyl benzoate was shown to be the most abundant component of lipid extract at 40.69, followed by (E)-prop-2-enoic acid, 3-phenyl- and benzenepropanoic acid, at 18.55 and 9.97%. With a TPC of 6.620 mg GAE g−1 and TFC of 10.316 mg QE g−1, the plant extract of O. pseudoglandulosa indicated good antioxidant activity measured by IC50 at 18.761 µg mL−1. Of the 12 tested microorganisms, B. subtilis and S. cerevisiae were the shown to be most susceptible to the plant extract, with MIC at 2.081 and 0.260% (v/v), respectively. Bet v 1—a major birch pollen allergen found in plant-based foods—was determined to be at 192.02 ng g−1 with ELISA. Such a wide spectrum of biological activity indicated by O. pseudoglandulosa lends credence for its application in food industry. Its exerted antioxidant and antimicrobial effects could improve preservation of low-processed food dedicated for consumers afflicted with allergies. Hexadecanoic acid supplemented in foods with dietary plant extracts could add to the potential anti-inflammatory impact. The analysis of lipid makeup suggests O. pseudoglandulosa extract could also be considered as natural pesticide in organic farming.
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Affiliation(s)
- Tuya Narangerel
- Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Lodz, Poland; (T.N.); (R.B.); (K.J.)
| | - Radosław Bonikowski
- Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Lodz, Poland; (T.N.); (R.B.); (K.J.)
| | - Konrad Jastrząbek
- Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Lodz, Poland; (T.N.); (R.B.); (K.J.)
| | - Alina Kunicka-Styczyńska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.K.-S.); (A.P.)
| | - Aleksandra Plucińska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.K.-S.); (A.P.)
| | - Krzysztof Śmigielski
- Department of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland;
| | - Iwona Majak
- Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Lodz, Poland;
| | - Adrian Bartos
- Department of Bioinorganic Chemistry, Medical University of Lodz, Muszynskiego 1, 90-151 Lodz, Poland;
| | - Joanna Leszczyńska
- Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Lodz, Poland; (T.N.); (R.B.); (K.J.)
- Correspondence:
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Frydrysiak E, Kunicka-Styczyńska A, Śmigielski K, Frydrysiak M. The Impact of Selected Essential Oils Applied to Non-Woven Viscose on Bacteria That Cause Lower Urinary Tract Infections-Preliminary Studies. Molecules 2021; 26:6854. [PMID: 34833945 PMCID: PMC8619585 DOI: 10.3390/molecules26226854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 10/29/2021] [Accepted: 11/11/2021] [Indexed: 11/17/2022] Open
Abstract
Inflammation of the lower urinary tract is a very common problem, which occurs particularly in women. A concept of a biotextronics system for preventive and support treatment of lower urinary tract inflammations was presented. The system includes a non-woven viscose insert for essential oils application. The oils were deposited on the non-woven viscose and incubated in the temperature of 37 °C and served a model for their action in the vapor phase as the element of the biotextronics system. The essential oils used in the research were the following: chamomile (Matricaria chamomilla L.), sage (Salvia officinalis L. and Salvia lavandulaefolia), juniper (Juniperus communis L.), thyme (Thymus vulgaris L.), and mixtures of chamomile oil with oils of each sage species in a 1:1 ratio. The oils were tested against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus epidermidis, Staphylococcus saprophyticus, and Enterococcus faecalis. The best inhibitory effect in vapor phase was noted for chamomile essential oil at the lowest concentration (0.054 µL/cm3). Both mixtures of chamomile and sage acted antagonistically, lowering the antibacterial activity of the individual oils applied solely. Juniper and Salvia officinalis essential oils at the concentrations tested increased the growth of at least one of the bacteria tested. Salvia lavandulaefolia Vahl. essential oil inhibited all bacteria, only at the concentration 0.214 µL/cm3. The thyme oil, at the concentration 0.054 µL/cm3, reduced the growth of all bacterial species tested. Chamomile and thyme essential oils were chosen for further research in the biotextronics pantiliner system.
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Affiliation(s)
- Emilia Frydrysiak
- Faculty of Biotechnology and Food Sciences, Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
| | - Alina Kunicka-Styczyńska
- Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wólczańska 171/173, 90-924 Lodz, Poland;
| | - Krzysztof Śmigielski
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924 Lodz, Poland
| | - Michał Frydrysiak
- Department of Knitting Technology and Textile Machines, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Żeromskiego 116, 90-924 Lodz, Poland;
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Radzimierska-Kaźmierczak M, Śmigielski K, Sikora M, Nowak A, Plucińska A, Kunicka-Styczyńska A, Czarnecka-Chrebelska KH. Olive Oil with Ozone-Modified Properties and Its Application. Molecules 2021; 26:molecules26113074. [PMID: 34063952 PMCID: PMC8196576 DOI: 10.3390/molecules26113074] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/13/2021] [Accepted: 05/14/2021] [Indexed: 02/05/2023] Open
Abstract
Olive oil application in the cosmetic industry may be extended by its ozonation, bringing about new oil properties and increased stability. Olive oil treated with 0.04 mole O3 or 0.10 mole O3 per 100 g oil was subjected to chemical parameters evaluation and composition scrutinizing by gas chromatography–mass spectrometry (GC-MS) and headspace solid-phase microextraction (HS-SPME) GC-MS analysis. The biological activity of refined and ozonated oil included their antimicrobial properties by the agar diffusion method and cytotoxicity by the MTT assay towards two normal (LLC-PK1, HaCaT) and two cancerous (Caco-2, HeLa) cell lines. The oils served as the basis in cosmetic emulsions. The chosen organoleptic features, preservative efficacy in a challenge test, and persistency during six months of these formulations were assessed. However, the ozonation of the olive oil resulted in a decrease in unsaturated acids; several additional compounds were detected in the ozonated oil, which positively affect the physicochemical, sensory, and functional properties of cosmetic emulsions. Emulsions based on the ozonated olive oil retain their properties longer compared to emulsions based on the refined olive oil. Ozonated oil treated with 0.10 mole O3/100 g oil allowed increasing the shelf life of the non-preserved formulation up to six months. A weak inhibitory effect against Candida albicans and Aspergillus brasiliensis was also demonstrated for this emulsion in the challenge test. Moreover, an interesting aroma, slightly enhanced antimicrobial activity against Escherichia coli, Staphylococcus aureus, C. albicans, A. brasiliensis, and a lack of cytotoxicity at concentrations 625 µg mL−1 make the ozonated olive oil a promising raw material for the cosmetics and pharmaceutical industries.
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Affiliation(s)
- Marta Radzimierska-Kaźmierczak
- Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland;
- Correspondence: (M.R.-K.); (K.Ś.); Fax: +48-42-631-28-42 (K.Ś.)
| | - Krzysztof Śmigielski
- Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland;
- Correspondence: (M.R.-K.); (K.Ś.); Fax: +48-42-631-28-42 (K.Ś.)
| | - Magdalena Sikora
- Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland;
| | - Adriana Nowak
- Department of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland;
| | - Aleksandra Plucińska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.P.); (A.K.-S.)
| | - Alina Kunicka-Styczyńska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.P.); (A.K.-S.)
| | - Karolina H. Czarnecka-Chrebelska
- Department of Biomedicine and Genetics, Chair of Biology and Medical Microbiology, Medical University of Lodz, 251 Pomorska Str., 92-213 Lodz, Poland;
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Zorga J, Kunicka-Styczyńska A, Gruska R, Śmigielski K. Ultrasound-Assisted Hydrodistillation of Essential Oil from Celery Seeds ( Apium graveolens L.) and Its Biological and Aroma Profiles. Molecules 2020; 25:E5322. [PMID: 33202694 PMCID: PMC7698019 DOI: 10.3390/molecules25225322] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 11/12/2020] [Accepted: 11/13/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of the research was to increase the efficiency of the hydrodistillation process and determine the volatile composition, biological activity, and aroma profile of essential oil from celery seeds (Apium graveolens L.). The essential oil was extracted from the plant material by ultrasonic hydrodistillation with higher efficiency when compared with classical hydrodistillation. The antimicrobial activity was evaluated using the impedimetric method for the bacteria Pseudomonas aeruginosa, Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and yeast Candida vini as well as moulds Aspergillus niger and Penicillium expansum with minimal inhibitory concentration (MIC) (μL/mL) values: 30, 10, 20, 3, 30, 40, and 40, respectively. The oil possessed very weak 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity with the half maximal inhibitory concentration (IC50) value of 81.6 g/L. Initial studies of the aroma profile indicated that the perception of the fragrance of the oil could be related to the sex of the panellists. According to women, the fragrance of celery seeds oil was intense herb-like. From the men's point of view, it had a fresh, mossy, and mushroom scent.
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Affiliation(s)
- Justyna Zorga
- Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
| | - Alina Kunicka-Styczyńska
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90-924 Lodz, Poland;
| | - Radosław Gruska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland;
| | - Krzysztof Śmigielski
- Institute of Natural Products and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
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Brodowska AJ, Nowak A, Kondratiuk-Janyska A, Piątkowski M, Śmigielski K. Modelling the Ozone-Based Treatments for Inactivation of Microorganisms. Int J Environ Res Public Health 2017; 14:E1196. [PMID: 28991199 PMCID: PMC5664697 DOI: 10.3390/ijerph14101196] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 10/02/2017] [Accepted: 10/04/2017] [Indexed: 11/16/2022]
Abstract
The paper presents the development of a model for ozone treatment in a dynamic bed of different microorganisms (Bacillus subtilis, B. cereus, B. pumilus, Escherichia coli, Pseudomonas fluorescens, Aspergillus niger, Eupenicillium cinnamopurpureum) on a heterogeneous matrix (juniper berries, cardamom seeds) initially treated with numerous ozone doses during various contact times was studied. Taking into account various microorganism susceptibility to ozone, it was of great importance to develop a sufficiently effective ozone dose to preserve food products using different strains based on the microbial model. For this purpose, we have chosen the Weibull model to describe the survival curves of different microorganisms. Based on the results of microorganism survival modelling after ozone treatment and considering the least susceptible strains to ozone, we selected the critical ones. Among tested strains, those from genus Bacillus were recognized as the most critical strains. In particular, B. subtilis and B. pumilus possessed the highest resistance to ozone treatment because the time needed to achieve the lowest level of its survival was the longest (up to 17.04 min and 16.89 min for B. pumilus reduction on juniper berry and cardamom seed matrix, respectively). Ozone treatment allow inactivate microorganisms to achieving lower survival rates by ozone dose (20.0 g O₃/m³ O₂, with a flow rate of 0.4 L/min) and contact time (up to 20 min). The results demonstrated that a linear correlation between parameters p and k in Weibull distribution, providing an opportunity to calculate a fitted equation of the process.
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Affiliation(s)
- Agnieszka Joanna Brodowska
- Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
| | - Agnieszka Nowak
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
| | | | - Marcin Piątkowski
- Division of Heat and Mass Transfer, Faculty of Process and Environmental Engineering, Lodz University of Technology, 90-924 Lodz, Poland.
| | - Krzysztof Śmigielski
- Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-924 Lodz, Poland.
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Brodowska AJ, Nowak A, Śmigielski K. Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview. Crit Rev Food Sci Nutr 2017; 58:2176-2201. [PMID: 28394634 DOI: 10.1080/10408398.2017.1308313] [Citation(s) in RCA: 104] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The food contamination issue requires continuous control of food at each step of the production process. High quality and safety of products are equally important factors in the food industry. They may be achieved with several, more or less technologically advanced methodologies. In this work, we review the role, contribution, importance, and impact of ozone as a decontaminating agent used to control and eliminate the presence of microorganisms in food products as well as to extend their shelf-life and remove undesirable odors. Several researchers have been focusing on the ozone's properties and applications, proving that ozone treatment technology can be applied to all types of foods, from fruits, vegetables, spices, meat, and seafood products to beverages. A compilation of those works, presented in this review, can be a useful tool for establishing appropriate ozone treatment conditions, and factors affecting the improved quality and safety of food products. A critical evaluation of the advantages and disadvantages of ozone in the context of its application in the food industry is presented as well.
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Affiliation(s)
- Agnieszka Joanna Brodowska
- a Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland
| | - Agnieszka Nowak
- b Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland
| | - Krzysztof Śmigielski
- a Institute of General Food Chemistry, Faculty of Biotechnology and Food Sciences , Lodz University of Technology , Lodz , Poland
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Prusinowska R, Śmigielski K, Stobiecka A, Kunicka-Styczyńska A. Hydrolates from lavender (Lavandula angustifolia)--their chemical composition as well as aromatic, antimicrobial and antioxidant properties. Nat Prod Res 2015; 30:386-93. [PMID: 25738904 DOI: 10.1080/14786419.2015.1016939] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
It was shown that the method for obtaining hydrolates from lavender (Lavandula angustifolia) influences the content of active compounds and the aromatic, antimicrobial and antioxidant properties of the hydrolates. The content of volatile organic compounds ranged from 9.12 to 97.23 mg/100 mL of hydrolate. Lavender hydrolate variants showed low antimicrobial activity (from 0% to 0.05%). The radical scavenging activity of DPPH was from 3.6 ± 0.5% to 3.8 ± 0.6% and oxygen radical absorbance capacity (ORAC(FL)) results were from 0 to 266 μM Trolox equivalent, depending on the hydrolate variant.
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Affiliation(s)
- Renata Prusinowska
- a Faculty of Biotechnology and Food Sciences, Institute of General Food Chemistry, Lodz University of Technology , B. Stefanowski 4/10, 90-924 Lodz , Poland
| | - Krzysztof Śmigielski
- a Faculty of Biotechnology and Food Sciences, Institute of General Food Chemistry, Lodz University of Technology , B. Stefanowski 4/10, 90-924 Lodz , Poland
| | - Agnieszka Stobiecka
- a Faculty of Biotechnology and Food Sciences, Institute of General Food Chemistry, Lodz University of Technology , B. Stefanowski 4/10, 90-924 Lodz , Poland
| | - Alina Kunicka-Styczyńska
- b Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology , Wólczańska 171/173, 90-924 Lodz , Poland
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Kunicka-Styczyńska A, Śmigielski K, Prusinowska R, Rajkowska K, Kuśmider B, Sikora M. Preservative activity of lavender hydrosols in moisturizing body gels. Lett Appl Microbiol 2014; 60:27-32. [PMID: 25353363 DOI: 10.1111/lam.12346] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2014] [Revised: 09/18/2014] [Accepted: 10/21/2014] [Indexed: 11/27/2022]
Abstract
UNLABELLED The study was undertaken to verify the antimicrobial activity of Lavandula angustifolia hydrosols in moisturizing body gels. The inhibition efficacy of four lavender hydrosols (obtained from fresh or dry herbs or flowers) was tested against Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 1627, Candida sp. ŁOCK 0008 and Aspergillus niger ATCC 16404 in compliance with the standards of the European Pharmacopoeia Commission. Although the tested hydrosols did not express any remarkable antimicrobial action when tested via the macrodilution method, they show preservative activity in cosmetic preparations. Criterion A for fungi was fulfilled for the cosmetic formulation containing dried flower hydrosol (reduction of the inoculum by two logarithmic units within 14 days with no increase up to the 28th day) and Criterion B for bacteria E. coli and Staph. aureus (reduction of the inoculum by three logarithmic units within 14 days with no increase up to the 28th day). The fresh herb lavender hydrosol in the cosmetic formulation was regarded as the second one effectively satisfying Criterion B for bacteria, but its activity against fungi was below the acceptance value set out in the official regulations. Lavender hydrosols used as a replacement for water phase in cosmetics may contribute to maintaining microbiological stability of cosmetic formulations. SIGNIFICANCE AND IMPACT OF THE STUDY The presented research proved antimicrobial activity of hydrosols obtained from fresh or dried Lavandula angustifolia herbs or flowers in moisturizing body gel. The study shows the usefulness of lavender hydrosols as a natural, ecologically friendly component of cosmetics with potential preservative activity in formulations. Hydrosols are commonly regarded as waste in the production of essential oils. The use of lavender hydrosols in the cosmetic industry as a replacement for water phase in cosmetics may not only result in expenses reduction for chemical stabilizers and preservatives but also in substantial decrease in sewage disposal.
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Affiliation(s)
- A Kunicka-Styczyńska
- Institute of Fermentation Technology and Microbiology, Biotechnology and Food Sciences Department, Lodz University of Technology, Lodz, Poland
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Joanna Brodowska A, Śmigielski K, Nowak A, Brodowska K, Catthoor R, Czyżowska A. The Impact of Ozone Treatment on Changes in Biologically Active Substances of Cardamom Seeds. J Food Sci 2014; 79:C1649-55. [DOI: 10.1111/1750-3841.12591] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Accepted: 07/07/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Agnieszka Joanna Brodowska
- Inst. of General Food Chemistry; Faculty of Biotechnology and Food Sciences; Lodz Univ. of Technology; Lodz Poland
| | - Krzysztof Śmigielski
- Inst. of General Food Chemistry; Faculty of Biotechnology and Food Sciences; Lodz Univ. of Technology; Lodz Poland
| | - Agnieszka Nowak
- Inst. of Fermentation Technology and Microbiology; Faculty of Biotechnology and Food Sciences; Lodz Univ. of Technology; Lodz Poland
| | - Katarzyna Brodowska
- Inst. of General Food Chemistry; Faculty of Biotechnology and Food Sciences; Lodz Univ. of Technology; Lodz Poland
| | - Rik Catthoor
- Dept. of Sustainable Organic Chemistry and Technology; Ghent Univ; Coupure links 653 B-9000 Gent Belgium
| | - Agata Czyżowska
- Inst. of Fermentation Technology and Microbiology; Faculty of Biotechnology and Food Sciences; Lodz Univ. of Technology; Lodz Poland
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Kamińska JE, Śmigielski K, Łobodzińska D, Góra J. Kinetic resolution of racemic 2-(2-furyl)-2-hydroxyethyl acetate in the presence of PS lipase. ACTA ACUST UNITED AC 2000. [DOI: 10.1016/s0957-4166(00)00052-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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