•The essential oil of clove has strong antimicrobial and antioxidant activity.•The encapsulation process inhibits the characteristic odor of clove essential oil.•Application of the particles in ...ground meat products has similar action to nitrite.•Clove essential oil can be new alternative to synthetic food preservatives.
Clove (Syzygium aromaticum, L.) essential oil is known for its antimicrobial activity against several pathogenic bacteria. Encapsulation of clove oil was proposed as a mean to disguise its strong odor that limits its uses in food industry. Thus, the aim of this study was extraction, encapsulation and assessment of the antimicrobial and antioxidant potential of clove essential oil. The essential oil showed high DPPH scavenging capacity and low hydroxyl radical inhibition. Clove essential oil showed in vitro inhibitory and bactericidal effect against S. aureus, E. coli, L. monocytogenes and S. Typhimurium. In addition, in situ antimicrobial activity of clove oil against S. aureus was superior to nitrite. The essential oil particles encapsulated with sodium alginate and emulsifiers, showed high encapsulation efficiency, low antioxidant activity and strong antimicrobial inhibition. Similar bacterial growth was observed in meat-like products after addition of either particles or nitrite.
Synthetic preservatives can have harmful effects on the body, so plant essential oils appear to be an attractive natural alternative. However, the use of essential oils is limited due to the low ...stability and possible negative effects on the sensory properties of food. Oil encapsulation was suggested as a way to overcome these drawbacks. The objective of this study was to encapsulate thyme essential oil and to evaluate its antioxidant and antimicrobial potential in vitro and in situ in of hamburger-like meat products. The casein-maltodextrin capsules produced by spray-drying were assessed for encapsulation efficiency, thermal stability, chemical compounds and morphology. Antioxidant activity was evaluated by DPPH, hydroxyl and nitric oxide methods, while antimicrobial activity was evaluated in vitro against four bacteria and in situ in hamburger-like products. The capsule showed high encapsulation efficiency and thermal stability, and spherical and irregular morphology. The casein-maltodextrin encapsulated essential oil showed antioxidant and antimicrobial activity against Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Salmonella Typhimurium tested in vitro and against thermotolerants coliforms and Escherichia coli in situ, showing potential for application as a natural preservative in food.
•Casein-maltodextrin encapsulation of thyme essential oil showed high efficiency.•The capsules had good thermal stability.•Encapsulated thyme essential oil had antioxidant and antimicrobial activity.•Encapsulated thyme essential oil can be used as preservative in hamburger-like meat products.
Reactive oxygen species and development of hyperglycemia underlie the most prevalent non-communicable chronic human diseases. Thus, the use of natural products, including essential oils, to control ...these processes has been the subject of many studies. This study aimed to elucidate the chemical composition of essential oils of clove, thyme, oregano, and sweet orange, characterize their antioxidant activity toward 2,2-diphenyl-1-picrylhydrazyl, hydroxyl, and nitric oxide radicals, and assess their antihyperglycemic potential, inhibiting the digestive enzymes α-amylase and α-glucosidase in vitro. The major compounds found in clove, thyme, oregano, and sweet orange essential oils were eugenol, thymol, 4-terpineol, and d-limonene, respectively. The clove essential oil shower a higher percentage of inhibition of hydroxyl radicals and nitric oxide, while the thyme essential oil displayed greater antioxidant activity toward the radical 2,2-Diphenyl-1-picrylhydrazyl compared with the other oils assessed in this study. In assays of inhibition of digestive enzymes related to development of hyperglycemia, thyme essential oil showed the greatest capacity to inhibit α-amylase, while sweet orange essential oil displayed the most potent inhibition of α-glucosidase. These results demonstrate the potential for use of these essential oils to prevent and/or treat diseases arising from oxidative stress, such as diabetes mellitus.
•Essential oils showed inhibition against free radical's DPPH, hydroxyl, and nitric oxide.•Essential oils showed antihyperglycemic potential by inhibiting α-amylase, and α-glucosidase.•Cloves, thyme, oregano, and sweet orange essential oils have compounds with bioactive potentials.
ABSTRACT Blueberry farming can be considered an excellent alternative to diversify the family income. In addition, the fruits have several health benefits thanks to the presence of phenolic compounds ...and anthocyanins, however blueberries chemical composition is affected by edaphoclimatic conditions and bud position within the shoot. Therefore, the objective of the study was to evaluate the influence of the bud position on the total phenolic content, anthocyanins, antioxidant capacity, and other quality parameters of blueberry fruits of three cultivars (Climax, Bluegem, and Powderblue) grown in the mesoregion of Pelotas, Brazil. Fruits of these cultivars were harvested from three shoot position. The fruits were evaluated for their total soluble solids content, pH, total titratable acidity, total soluble solids/total titratable acidity ratio, fruit color, phenolic compounds, anthocyanins, and antioxidant potential against the 2,2-diphenyl-1-picryl-hydrazyl radical. The bud position in the shoots influenced the physicochemical parameters of the blueberry fruits of all cultivars. Fruits harvested from apical levels had higher content of soluble solids, pH, phenolic compounds, anthocyanins, and antioxidant potential, demonstrating that studies aiming at evaluating fruits from different shoot levels are important, as they directly impact the quality of the fruits as well as their biological potentials.
Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin ...based on green banana flour and evaluate their physical–chemical and sensorial aspects. The quality of the muffin was analyzed through such moisture content, ashes, proteins, lipids, fiber, carbohydrates, total caloric content, yield mass, weight loss in the supply, antioxidant activity, protein digestibility, and hedonic scale. The results showed that the gluten-free muffin had a moisture content of 26.7%, ash of 2.39%, lipids of 15.4%, proteins of 10.3%, fibers of 1.2%, carbohydrates of 44.0%, the total caloric value of 261.2 kcal, high protein digestibility and moderate antioxidant activity. The acceptability index was 84.5%. It has been concluded that gluten-free muffin with green banana flour is a viable alternative for the reason that they have higher protein content than other alternative flours.
O uso das defesas naturais das plantas, com induções a partir da utilização de diferentes compostos e estímulos, aumentou significativamente desde a descoberta das vias metabólicas envolvidas na ...síntese de compostos especializados pelas plantas. Quando induzidas, as plantas liberam compostos orgânicos voláteis (VOCs) na atmosfera que podem atuar como comunicadores e eliciadores de plantas e organismos vizinhos. Esses VOCs podem causar interferências significativas nos resultados obtidos. Para mitigar essas interferências e garantir que os efeitos e resultados observados sejam atribuídos exclusivamente aos tratamentos avaliados, é fundamental realizar ensaios de eliciação vegetal em condições controladas com o uso de barreiras para evitar a troca de VOCs entre tratamentos. Para investigar a possível interferência causada por VOCs foi realizado um estudo comparando dois experimentos: um realizado em campo aberto (delineamento de blocos casualizados – DBC) e outro conduzido em condições controladas (delineamento inteiramente casualizado – DIC) com adaptações. O estudo constatou que, em média, foi observada uma interferência de mais de 22% nos parâmetros avaliados. Isso sugere que a presença de VOCs no ambiente de campo causa uma interferência significativa e afeta a confiabilidade dos resultados.
This study aimed to assess the interference and threshold level (TL) of Sida rhombifolia, the arrowleaf sida, competing with different soybean cultivars. The treatments comprised different soybean ...cultivars (NS 6909, NA 5909, DM 5958, Brasmax ELITE, Brasmax LANÇA, and SYN 13561) and densities of arrowleaf sida plants per square meter (m-2) (0, 2, 3, 4, 9, 15, 16, 23, 22, and 58; 0, 2, 3, 3, 6, 6, 10, 11, 18, and 47; 0, 3, 4, 7, 8, 10, 11, 13, 15, and 24; 0, 1, 4, 6, 12, 18, 19, 31, 44, and 50; 0, 4, 5, 6, 9, 13, 17, 20, 20, and 47; 0, 2, 3, 5, 9, 11, 15, 18, 29, and 30, respectively) for each cultivar. Cultivars NS 6909, NA 5909, and Brasmax Lança were more competitive than DM 5958, Brasmax Elite, and SYN 13561. The TL values varied from 0.55 to 0.95 plants m-2 for cultivars NS 6909, NA 5909, and Brasmax Lança, which exhibited greater competitiveness with arrowleaf sida. The lowest values of TL varied from 0.26 to 0.61 plants m-2 for cultivars DM 5958, Brasmax Elite, and SYN 13561, which had less competitiveness with weed.
Highlights
The rectangular hyperbola model adequately estimates the grain yield losses of soybean cultivars.
The density of arrowleaf sida plants was the variable that best fitted the rectangular hyperbola model.
Soybean cultivars NS 6909 IPRO, NA 5909 RG, and Brasmax Lança IPRO are the most competitive in the presence of arrowleaf sida.
The levels of economic damage decrease with the increase in grain yield, in the soybean price, with the reduction in the cost of controlling arrowleaf sida and the herbicide efficiency.
Among the weeds that interfere with the growth and development of sweet sorghum, beggar ticks stands out, because it has a high competitive capacity for the available resources. This study aims to ...compare the competitive ability of sweet sorghum (Sorghum bicolor (L.) Moench) against hairy beggarticks (Bidens pilosa L.), as a function of cultivar and plant proportion. Experiments were conducted in a greenhouse in a completely randomized design with four replications and six treatments. Treatments were arranged in replacement series in the proportions of 100:0, 75:25, 50:50, 25:75, and 0:100% (sorghum:weed) equivalent to 20:0, 15:5, 10:10, 5:15 and 0:20 plants per pot with 8 dm3 capacity of sweet sorghum (cultivars ‘BRS 506’, ‘BRS 509’ or ‘BRS 511’) against hairy beggarticks. Fifty days after emergence, plant leaf area (LA), aboveground dry mass (DM), photosynthesis (A), and transpiration rates (E) were measured. Competitive ability was analyzed by using the graphical analysis method and building diagrams based on total and relative productivity. Competitiveness, clustering coefficient, and aggressiveness were also determined. Sorghum cultivars, in general, showed losses independently of the proportion of hairy beggarticks. Statistical analysis showed small differences in competitive ability among sorghum cultivars; ‘BRS 509’ was also demonstrated to be slightly more competitive than ‘BRS 506’ and ‘BRS 511’ against hairy beggarticks. This, however, is unlikely to provide a competitive advantage for ‘BRS 509’ in production fields, and hairy beggarticks should be efficiently controlled early in the crop cycle to avoid productivity losses, independently of the sorghum cultivar.
