The aim of this research was to develop an intelligent pH-sensitive indicator based on natural dye extracted from Echium amoenum flowers (EAE). The indicator was fabricated by incorporation of EAE ...into bacterial cellulose (BC) film, then characterized and used to monitor the freshness of packaged shrimp. The FT-IR analysis suggested the formation of new interactions between BC and anthocyanins. Evidence of disruption of crystalline structure and alteration of the morphological characteristics of BC film after immobilization of the EAE were observed by XRD and FE-SEM analyses, respectively. The fabricated BC-EAE indicator clearly responded to pH by changing color from red to yellow over the pH range of 2–12. The total volatile basic nitrogen (TVB-N), total viable count (TVC) and the pH of shrimp were monitored during refrigerated storage for 4 days, and the color changes of the indicator were recorded simultaneously. Visually-distinguishable color changes were observed as the shrimp aged, i.e. fresh (violet), use soon (gray), and spoiled (yellow) shrimp. These color changes were in accordance with the TVC and TVB-N values of the shrimp. The fabricated BC-EAE indicator visually identified shrimp spoilage by color changes, suggesting the suitability of E.amoenum anthocyanins as a novel pH-sensitive dye for intelligent packaging of protein-rich food.
•Echium amoenum extract (EAE) was introduced as a novel colorimetric pH indicator.•BC-EAE exhibited distinguishable color changes from violet to yellow through pH 2–12.•The freshness monitoring of packaged shrimp was achieved with rapid response of indicator.•High color stability and unchanged morphological characteristics are advantages of BC-EAE.•Fabricated indicator exhibited high correlation of EAE color and quality attributes of shrimp.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Combination effects of ɛ-polylysine coating (0.5 and 1%) and stinging nettle extract (3, 6 and 9%) on quality properties and shelf life of beef meat (2 × 2 × 2 cm) was evaluated at 4 °C for 12 days. ...The results indicated that ɛ-polylysine (ε-PL) coating with stinging nettle extract (SNE) had no significant effects on ash, fat, protein and moisture content among packaged beef samples in polyethylene bags (in atmosphere condition). At the end of storage, beef samples coated with 1% ε-PL and 9% SNE had significantly lower TBARS and TVB-N values compared to those found in control. Furthermore, 1% ε-PL coating with SNE 9% showed the highest inhibitory effects against molds and yeast, total viable counts (TVC) and coliforms during storage. However, sensory evaluation showed that samples coated with 1% ε-PL and 6% SNE had the highest scores for overall acceptability compared to the other groups. Based on the obtained results, ε-PL coating with SNE could be effectively used for extending the beef meat shelf life without negative effects on sensory attributes.
•ɛ-PL coating as a new approach to deliver antioxidant and antimicrobial compounds•ɛ-PL and SNE as useful ingredients for improving quality and shelf life of fresh beef•Coating reduced microbial growth, lipid oxidation, TVB-N and improved sensory properties•Safety and shelf life stability of fresh beef were extended by active ɛ-PL coating
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The growth of industries encourages the increase of waste, and in turn the implementation of eco-friendly techniques and technologies for the treatment and use of them. The objective of the research ...was to take advantage of the epicarp of Citrus sinensis (L.) Osbeck to obtain an essential extract and formulate a natural degreaser. A diagnosis was made on the production of organic waste by interviewing a company, resulting that, of the total amount of different fruits processed, half were waste without any type of use the essential extract was obtained with the technique of direct extraction to reflux and its quality was determined by measuring the parameters: pH, total solids, percentage of acidity, relative density, and determination of limonene. The essential extract (100-125-150 mL) and betaine (11-15%) were used as study factors and as substances not harmful to the environment for the formulation of the natural degreaser through a bifactorial design and ADEVA and Tukey test at 5% significance. The pH showed significant differences because of the interaction of essential extract*betaine. The use of 150 ml of orange extract and 15% of betaine (A2B1) obtained a greater detachment of lubricating grease, with a value of 2471 NTU and a pH of 5.46 values that were analyzed by spectrophotometry.
This study aimed to evaluate chicken burger patties added with oregano extract as a natural antioxidant. A hydroalcoholic extract of dehydrated oregano was prepared. The lyophilized extract was ...evaluated for antioxidant activity by the Folin-Ciocalteu, DPPH, FRAP, and ABTS methods. Chicken burger patty formulations were prepared with the addition of lyophilized oregano extract at different concentrations: 0.00% (control formulation - C), 0.25% (NA1), 0.50% (NA2), 0.75% (NA3), and a formulation with the addition of 0.25% sodium erythorbate, a synthetic antioxidant (SA). The burger patties were evaluated for pH, water activity, lipid oxidation, yield, shrinkage, color, and texture. The oregano extract showed 182.38 g GAE g−1 of reducing capacity, 2531.13 mmol Trolox g−1 for antioxidant activity by FRAP, 2.16 mmol Trolox g−1 for ABTS, and an EC50 for DPPH of 33.88 g extract g−1 DPPH. The addition of oregano extract did not change the parameters of pH, water activity, shrinkage, and texture profile of the burger patties. The burger patties added with 0.50% (NA2) and 0.75% (NA3) of oregano extract were darker, less reddish, and more yellowish than C, NA1, and SA burger patties. Formulations NA1, NA2, NA3, and SA did not differ from each other regarding lipid oxidation at 60 days of storage, but with values significantly lower than formulation C (without antioxidants). Furthermore, an increase in TBARS values was observed during the storage period for formulations C and SA, which was not observed for formulations with the addition of natural antioxidants (NA1, NA2, and NA3). Oregano extract showed antioxidant properties evaluated by different methods, demonstrating the potential to be used as a substitute for synthetic antioxidants in foods. The addition of 0.25% of oregano extract in chicken burger patties led to lower lipid oxidation without compromising color, texture, and yield parameters, being considered the ideal concentration for application.
The study was conducted at the Fadak farm of the Husseiniya shrine/ Karbala governorate during the growth season 2021 to test the role of application with Moringa leaf extract and the paper bagging ...of the bunches in improving some qualitative characteristics of the fruits of two palm cultivars, Al-Khadrawi and Al-Buraim. The bunches were sprayed with three concentrations of moringa leaf extract (0, 100, 200 ml. L-1) three times after 7, 10, and 13 weeks of pollination and then bagging the bunches after each application process according to the schedule and plan of the experiment. The results indicated that application with moringa extract and bagging increased the proportion of total dissolved solids (T.S.S.), total sugars and reducing sugars, and decreased the total acidity neutralizing, sucrose, and tannins. Al-Khadrawi cultivar was superior in most of the studied traits.
The study’s findings suggest that natural plant extracts (such as Moringa leaf extract) can be utilized as organic amendments or fertilizer additives in conjunction with particular farming practices to enhance the quality of the fruits of some varieties of date palms.
Keywords: T.S.S.; natural extract; Phoenix dactylifera; Arecaceae; Moringaoleifera.
In this research work, we report for the first time the green synthesis of silver nanoparticles (AgNPs), using two varieties of a natural extract of dark (D) or white (Wh) Salvia hispanica L. seeds, ...commonly named chia (Ch), as a reducing-stabilizing agent. Similarly, it was carried out a study on the effect of the variation of different physicochemical parameters, like aging time and storage temperature of the natural extract of dark Ch seeds, in the morphology, size and polydispersity of the prepared AgNPs. We found that the ideal conditions to do the green synthesis of AgNPs, are to use the Ch extract one day after it have been prepared and stored at 5 °C (1D C). The AgNPs were characterized by UV–Vis, FT-IR, FE-SEM-EDS and TEM. The TEM images of the synthesized AgNPs showed spherical morphology with an average nanoparticle size of 7 nm, at optimum conditions (AgNPs/D Ch (1D C)). Additionally, we studied the antimicrobial activity of the green synthesized AgNPs with both types of Ch seeds, against bacteria gram-positive and gram-negative, using as the bacterial model E. coli and S. aureus, respectively. We determined that the synthesized AgNPs/D Ch have more antimicrobial activity against both bacteria, in comparation with AgNPs/W Ch (ZOI against E. coli, 18.5 mm; S. aureus, 14.9 mm).
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•We report a green chemistry method for silver nanoparticles (Ag-NPs) synthesis with Salvia hispanica seed aqueous extract.•We study the effect of the type of Salvia hispanica seed on the silver nanoparticles (Ag-NPs) synthesis.•The silver nanoparticles (Ag-NPs) characterization were done by Uv-vis, SEM-EDS, and TEM.•The nanoparticles obtained are spherical in shape and between 1 and 27 nm in size.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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•PLE-SPE is efficient to extract and concentrate phenolic compounds from lemon peel.•Concentrated extract fractions were achieved by in-line coupling PLE to SPE.•Adsorbent plays an ...important role in the compounds’ separation provided by SPE.•Temperature in PLE and SPE impacts extraction yield and compounds’ separation.•PLE-SPE presented higher flavonoids and hesperidin yields than other techniques.
This work aimed to develop an integrated method to extract and fractionate phenolic compounds from lemon (Citrus limon L.) peel by in-line coupling pressurized liquid extraction and solid-phase extraction (PLE-SPE). The effect of the adsorbent used in the SPE (Sepra™ C18-E, Sepra™ NH2, and PoraPak Rxn), the combination of organic extraction-elution solvents (water-ethanol and water-ethyl lactate), extraction temperature (40–80 °C), and extraction water pH (4.0, 6.0, and 7.0) were the investigated variables. The highest yield and separation degree were observed using Sepra™ C18-E and the water-ethanol combination as the extraction solvent-eluent. Higher temperatures led to higher yields but negatively affected the retention of less polar compounds, hesperidin, and narirutin during the extraction step. The lower pH improved the yield of most evaluated compounds; however, it did not improve the adsorbent retention at high temperatures. Thus, the developed PLE-SPE method resulted in higher extraction yields from lemon peel, especially total less polar compounds (20.2100 ± 0,0050 mg/g) and hesperidin (12.8120 ± 0.0006 mg/g) and allowed the separation of polar compounds and less polar compounds in distinct extract fractions. Besides, PLE-SPE resulted in higher yields compared to other extraction methods. The integrated approach allowed obtaining extract fractions with different chemical composition through an environmentally friendly procedure. The research outcomes may be helpful for natural products chemistry, and industrial processes.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
Zearalenone (ZEA), a global mycotoxin commonly found in a variety of grain products and animal feed, causes damage to the gastrointestinal tract, immune organs, liver and reproductive system. Many ...treatments, including physical, chemical and biological methods, have been reported for the degradation of ZEA. Each degradation method has different degradation efficacies and distinct mechanisms. In this article, the global pollution status, hazard and toxicity of ZEA are summarized. We also review the biological detoxification methods and nutritional regulation strategies for alleviating the toxicity of ZEA. Moreover, we discuss the molecular detoxification mechanism of ZEA to help explore more efficient detoxification methods to better reduce the global pollution and hazard of ZEA.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
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