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•Rosemary roots chemically activated by H3PO4 were used as activated carbon.•The activated carbon (ACRR) showed to be good adsorbent for Methyl Red.•The activated carbon (ACRR) is ...characterized by SEM, EDX, DRX, RAMAN, IR, and Zeta potential.•The theoretical study and experience design are used in this investigation•This study showed the perfect mechanism for Methyl Red.
Activated carbon is an internationally recognized adsorbent substance that removes contaminants from industrial discharges. In this study, we evaluate the capacity of Activated carbon produced by the chemical carbonization of Rosemary root, considered agricultural waste, by using phosphoric acid as an activator to adsorb Methyl Red (MR) from aqueous solutions. To identify the optimum conditions for the carbonization process, the effects of several factors on the removal of methyl red were examined. These parameters included carbonization time, temperature, phosphoric acid concentration, and contact time, with the help of experimental design. We found that 550 °C is the optimal temperature for carbonization of rosemary root, and the concentration of H3PO4 was discovered to be 5.5 mol/l. What about the times we determined for contact time and carbonization time, which were 30 min and 120 min, respectively. The resulting Activated Carbon of Rosemary Root (ACRR) material was then characterized using XRD, FTIR, Boehm titration, SEM/EDX, RAMAN, and Zeta potential. A batch system is used to perform our adsorption. In addition to pH effects, initial MR concentration, contact time, and masse effect were examined, and all the results were confirmed via experimental design using full factorial. In the present study, 15 mg of the adsorbent exhibited an adsorption capacity of 154.53 mg/g at pH 3.25 and a temperature of 328.15 k at a concentration of dye 50 mg/l. The adsorption results of methyl red onto ACRR powder showed that the adsorption process was best correlated with Freundlich isotherm and pseudo-second-order kinetic. According to the thermodynamic study, the system is exothermic. In order to understand the activated sites presented on MR and the mechanism of adsorption, density functional theory (DFT) using the B3LYP/6-311G base was used. Furthermore, the experimental results agree with the results of the computational model.
The rosemary plant, Rosmarinus officinalis L., one of the main members of the Lamiaceae family, is currently one of the most promising herbal medicines due to its pharmaceutical properties. This ...research aimed to evaluate the antioxidant role of Rosmarinus officinalis and its bioactive compounds on the skin, with a focus on the newly emerging molecular mechanisms involved, providing extensive scientific evidence of its anti-inflammatory, antimicrobial, wound-healing and anticancer activity in dermatological practice. The search was conducted on articles concerning in vitro and in vivo studies in both animals and humans. The results obtained confirm the antioxidant role of R. officinalis. This assumption derives the possibility of using R. officinalis or its bioactive elements for the treatment of inflammatory and infectious skin pathologies. However, although the use of rosemary in the treatment of skin diseases represents a fascinating line of research, future perspectives still require large and controlled clinical trials in order to definitively elucidate the real impact of this plant and its components in clinical practice.
Polyphenols-rich rosemary extracts (RE) were successfully incorporated within cassava starch films in order to produce active food packaging with antioxidant properties. Films with similar ...thicknesses (about 200 μm) and water content (15–20%) were obtained (p > 0.05). The polyphenols content of the active films ranged between 4.4 and 13.6 mg of gallic acid equivalents per gram. As the polyphenols content increased, the films showed an increase in their antioxidant activity. Moreover, the films containing the greater extract concentration showed better barrier properties against UV light. Surface hydrophobicity of the films was affected by the extract presence; the active films showed about 40% higher contact angle values (about 51°) than the control ones (about 37°). Fourier transform infrared spectroscopy and thermogravimetric analysis suggested that RE presence inhibited the bonding between glycerol and starch molecules and as a result the water vapor permeability and mechanical properties of the active films were affected. Migration tests were carried out using water and ethanol 95% as food simulants for aqueous and fatty foods, respectively. After 7 days of film exposition, the total polyphenols content loaded in the films was migrated within the aqueous food simulant, while, only a negligible polyphenol amount was detected in the fatty food one. Finally, the bio-disintegration of the films was tested finding that as the RE content increased the integrity of the RE-containing films was better preserved along the composting.
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•Rosemary extracts (RE) were successfully incorporated within cassava starch films•Active films showed a significant antioxidant activity•UV-properties of the films were enhanced due to the RE presence•RE incorporation inhibited the bonding between glycerol and starch molecules•Films containing RE showed a high biodegradation extent after 14-days of composting
In this study, rosemary essential oil was encapsulated in zein‐electrospun fibers at different concentrations of loading (0%, 2.5%, 5%, and 10% v/v). The chemical composition of rosemary essential ...oil was determined by GC‐MS. The resultant zein‐electrospun fibers were characterized by SEM, AFM, XRD, DSC, FTIR, and NMR. After being loaded with the essential oil, the fibers were evaluated for antimicrobial properties by the disc diffusion method against S. aureus (ATCC 1112) and E. coli (ATCC 1330). The release test was studied at pH values of 3 and 7.2 in phosphate buffer for 180 min. The GC‐MS indicated that α‐pinene occurred as a major compound in rosemary essential oil. Diameters of the zein‐electrospun fibers increased in response to higher concentrations of rosemary essential oil. The AFM assay attributed a tubular morphology to the fibers. The physical status of rosemary essential oil in zein‐electrospun fibers was determined by X‐ray diffraction (XRD). DSC thermograms and FTIR spectra confirmed the existence of the rosemary essential oil in zein‐electrospun fibers. FTIR spectra also indicated that adding rosemary essential oil to the fibers affected the secondary structure of zein protein. The NMR study showed that the electrospinning process did not change the secondary structure of zein. Disc diffusion indicated that zein‐electrospun mats generated inhibition zones against S. aureus and E. coli. The release test revealed that pH values significantly affect the release of rosemary essential oil from fibers. The results demonstrated how loading zein‐electrospun fibers with rosemary essential oil can benefit food packaging.
Practical Application
In this study, electrospun fibers were produced from food‐grade biopolymer to encapsulate rosemary essential oil. This product can be produced at industrial scale as an active food packaging/coating, controlled release, and delivery of the rosemary essential oil to food products and gastrointestinal. Also, it can be considered as a functional food to increase health.
Summary
Effect of rosemary (Rosmarinus officinalis L.) preparations in baked, vacuum‐packed meatballs from chicken meat during 14 days of storage at +4 °C was assessed. The meatballs were divided ...into the following groups: RD−with 1.0% of dried spice, REE40 and REE70−with 2.0% of ethanol extracts: 40% (v/v) and 70% (v/v), respectively, and REO−with 0.1% of essential oil. The CONTROL product did not contain added rosemary. In chicken meatballs, the antioxidant stability was determined, microbiological analyses as well as sensory evaluation were performed. After 14 days of storage, the strongest antioxidant activity in the chicken meatballs exhibited rosemary ethanol extracts. Compared with the CONTROL, the REE70 and REO had the best microbiological quality at the end of the storage period. All products with rosemary were sensory acceptable; however, the highest scores in the evaluation of all sensory attributes were obtained by the RD treatment.
Chicken thigh meat, mechanically desinewed meat from chickens and pork jowl were used as raw materials to produce meatballs with various rosemary preparations. The rosemary preparations added to chicken meatballs were: dried rosemary, ethanol extracts from rosemary and rosemary essential oil. The results show that rosemary, in various forms, possesses antioxidant and antimicrobial properties and the use of this herb is a promising strategy for maintaining the key quality characteristics of ready‐to‐eat chicken meat products prepared from mechanically desinewed chicken meat.
The rosemary (Rosmarinus officinalis L.) is a plant of the Lamiaceae tribe that has not been widely studied regarding its pharmacological activity, known from previous studies to contain secondary ...metabolites of flavonoids. Flavonoids are phenol compounds with many pharmacological activities, including antibacterials and antioxidants. This study aims to determine the total flavonoid levels in R. officinalis leaves and their effect on antibacterial and antioxidant activities. This research began with the preparation of ethanol extract from R. officinalis leaves, then the fractionation of the extract produced n-hexane and ethyl acetate fractions. Total flavonoid levels were determined against both fractions by UV-Vis spectrophotometry. A test of the fraction’s antibacterial activity against Staphylococcus aureus was performed using the disc diffusion method. The antioxidant test is carried out by the DPPH method. The total flavonoid content of the ethyl acetate fraction is 47.437 ± 1.947%, higher than the n-hexane fraction. Test antibacterial and antioxidant activity showed more significant results in the ethyl acetate fraction than in the n-hexane fraction. In conclusion, the total flavonoid levels of ethyl acetate fraction are directly proportional to the antibacterial and antioxidant activities of R. officinalis leaves.
Lipid oxidation often accompanies the processing and storage of peanuts, which causes a serious waste of peanut resources. To solve the problem of being prone to oxidation in peanut processing, a ...ternary complex antioxidant based on rosemary extract (RE) was constructed to investigate its effect on the oxidative and thermal stability of peanuts, and the inhibition of peanut oxidation by compound antioxidants was revealed by dynamic Arrhenius formula and complexation theory. The results showed that there was a synergistic effect between RE and Tert‐butyl hydroquinone (TBHQ), and the antioxidant effects of RE and TBHQ were 4.86 and 1.45 times higher when used in combination than when used alone, respectively. In addition, RE‐TBHQ‐CA (citric acid) effectively inhibited primary and secondary oxidation of peanuts with a shelf life 8.7 times longer than that of control peanuts. This study provides a novel antioxidant compounding idea, which has a positive effect on improving the quality of peanut and other nut products, prolonging the shelf life and reducing the waste of resources.
Practical Application
Compounding a complex antioxidant that permits its use in peanuts. It was found that rosemary and TBHQ might have synergistic antioxidant effects. Meanwhile, this combination of RE‐TBHQ‐CA effectively inhibited the oxidation of peanut oils and prolonged the shelf life of peanuts. RE‐TBHQ‐CA is a highly efficient complex antioxidant that can reduce the amounts of antioxidants added while maintaining high antioxidant efficiency, which may be useful for the future preservation and storage of nut products as it positively affects the quality and shelf life of the product.
Food additives are substances of natural origin or obtained by chemical synthesis. Among these additives, food antioxidants play an essential role in preserving food quality by neutralizing free ...radicals and inhibiting oxidation reactions, which helps prevent food spoilage and maintain its freshness, taste, and nutritional value. In addition, dietary antioxidants may also be beneficial to health. This is particularly the perception that consumers have in relation to antioxidants of natural origin, such as plant extracts. In this paper, we focused on the case of rosemary extract as a food additive which is authorized in many countries, including the United States and Europe, under the code E392. Through the examination of patent documents available in specialized databases and using appropriate keywords, our research made it possible to go back in time to first show the uses of rosemary extract and then specify the exploitation of rosemary extract in the field of food. We selected 411 relevant documents (granted patents and patent applications), almost 40% of which were filed in China. The first patent found was published in 1984, and it concerned a method to obtain a highly effective antioxidant from rosemary suitable for preventing the oxidation of food. This patent was followed by others which claimed, among others, more effective methods of making rosemary extract. More recently, innovations have focused on the synergistic effect of rosemary extract with other compounds, particularly for the antimicrobial action of food preservation.
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