•Total phenolic contents of lupin flour increased during solid-state fermentation.•Solid-state fermentation reduced the phytic acid content of lupin flour.•Microbiological counts of lupin flour ...increased during solid-state fermentation.•Solid-state fermentation reduced the molecular weight of lupin proteins.•Functional properties of lupin flour improved during solid-state fermentation.
The effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and their co-cultures on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour (LF) were investigated. Fibre fractions, in vitro enzyme protein digestion (IVPD), total phenolic contents, protein molecular distribution and colour attributes were also evaluated. Samples differed in their proximate composition except ash and fibre contents. The microbiological counts of the fermented LFs were generally higher (p < 0.05) than that of the unfermented LF. Phytic acid content and IVPD decreased (p < 0.05) in the fermented LFs. Also, the fermented LFs showed decreased (p < 0.05) water absorption capacity but increased swelling capacity. In addition, fermented LFs demonstrated reduction in colour attributes. Thus, the study indicated that SSF using Aspergillus sojae and Aspergillus ficuum can influence the physical, chemical and functional properties of LF. LF has great potentials in developing new nutritious food products and feed formulations when subjected to SSF.
The global concerns regarding the emergence of fungicide-resistant strains and the impact of the excessive use of fungicidal practises on our health, food, and environment have increased, leading to ...a demand for alternative clean green technologies as treatments. Photosensitization is a treatment that utilises a photosensitiser, light and oxygen to cause cell damage to microorganisms. The effect of photosensitization mediated by curcumin on Aspergillus niger, Aspergillus flavus, Penicillium griseofulvum, Penicillium chrysogenum, Fusarium oxysporum, Candida albicans and Zygosaccharomyces bailii was investigated using three methods. The viability of spores/cells suspended in aqueous buffer using different concentrations of curcumin solution (100–1000μM) and light dose (0, 24, 48, 72 and 96J/cm2) were determined. Spraying curcumin solution on inoculated surfaces of agar plates followed by irradiation and soaking spores/cells in curcumin solution prior to irradiation was also investigated. In aqueous mixtures, photosensitised spores/cells of F. oxysporum and C. albicans were inhibited at all light doses and curcumin concentrations, while inactivation of A. niger, A. flavus P. griseofulvum, P. chrysogenum and Z. bailii were highly significant (P<0.001) reduced by 99%, 88.9%, 78%, 99.7% and 99.2% respectively. On the surface of agar plates, spores/cells exposed to a light dose of 360J/cm2 sprayed with curcumin at 800μM showed complete inhibition for A. niger, F. oxysporum, C. albicans and Z. bailii, while A. flavus P. griseofulvum, and P. chrysogenum reduced by 75%, 80.4% and 88.5% respectively. Soaking spores/cells with curcumin solution prior to irradiation did not have a significant effect on the percentage reduction. These observations suggest that a novel photosensitization mediated curcumin treatment is effective against fungal spores/cells and the variation of percentage reduction was dependent on curcumin concentration, light dosage and fungal species.
•Photosensitization demonstrated broad spectrum fungicidal activity•The photosensitization effect was dependent on Curcumin, light dose and fungal species.•F. oxysporum and C. albicans were completely inhibited with Photosensitization mediated curcumin.•Soaking spores in curcumin solution prior to irradiation did not increase inhibition.•Spraying curcumin before irradiation can be effective in disinfecting surfaces.
Protein sources are the second most important component in poultry diets. Due to the fluctuation in price of soybean meal (SBM) and persistent increase in feed prices, nutritionists have been ...exploring alternative protein sources. Replacement of SBM with alternative protein sources in poultry diets could reduce human-livestock competition for soybean and support the production of more animal protein. However, the use of alternative protein sources is limited to low inclusion due to the presence of anti-nutritional factors (ANF) such as glucosinolates (rapeseed meal), gossypol (cottonseed meal), non-starch polysaccharides (NSP) in lupin flour, high fibre (palm kernel cake), total phenolic contents and phytic acid (canola meal) known to impair animal performance, nutrient digestibility and feed utilization. As a processing technique, solid-state fermentation (SSF) has been researched for a long time in the food industry. An important objective of SSF is the production of enzymes, organic acids and other metabolites of economic importance. In recent times, SSF has been employed to enhance nutrient bioavailability, inhibit gut pathogenic bacteria and reduce ANF in plant protein sources resulting in improved nutrient digestibility, thereby improving performance and gut health of broiler chickens. Unlike pigs, there is still a dearth of information on feeding solid-state fermented feed ingredients to broiler chickens. This review aims to describe the nutritional value of the solid-state fermented products of rapeseed meal, canola meal, cottonseed meal, palm kernel cake and lupin flour on performance and intestinal health of broiler chickens.
•M. citrolens leaves are good source of crude fiber, citric acid, and minerals.•M. citrolens leaves are rich in phenolic compounds and antioxidant activity.•Caffeine was not detected in M. citrolens ...leaves.•Biochemical composition of M. citrolens leaves was influenced by different region.
Melaleuca citrolens Barlow (gulbarn) leaves (Myrtaceae family) infusion is the traditional herbal drink of Australian indigenous community from the Northern Territory (NT). The present study was conducted to determine the biochemical content and aroma of M. citrolens leaves from five different regions (R1-R5) of NT. The total phenolic and flavonoid content of M. citrolens leaves were varied from 78.02 to 126.07 mg GAE/ g dry powder and 4.55 to 9.16 mg QE/ g dry powder, respectively (P<0.05). Ultra-high-performance liquid chromatography shown that gallic acid and gallyoylquinic acid were the major phenolic compounds present in all the samples. Minerals, heavy metals and organic acid content of the M. citrolens samples were influenced by the different region (P<0.05). Antioxidant activity of M. citrolens collected from region-2 was highest while the lowest value was observed from region-1 (P<0.05). Aroma evaluation of samples revealed that M. citrolens from region 2 and 5 showed higher strength whereas region 3 and 4 samples showed lower strength (P<0.05). In conclusion, the biochemical content and aroma of M. citrolens leaves were varied with the different regional habitat. M. citrolens leaves collected from region 2 and 5 suggested for the high quality of aroma as well as high phenolic content and antioxidant activities.
The anti-yeast activity of oil-in-water encapsulated nanoemulsion containing individual or a combination of the three essential oils of Tasmanian pepper leaf (Tasmannia lanceolata), lemon myrtle ...(Backhousia citriodora), and anise myrtle (Syzygium anisatum) against weak-acid resistant Zygosaccharomyces bailii in clear apple juice was investigated. The effectiveness of the shelf-life extension of Z. bailii-spiked (1 × 103 CFU/mL) clear apple juice was evaluated and compared between natural (essential oils) and synthetic (sodium benzoate) antimicrobial agents. Essential oils showed an immediate reduction in the Z. bailii cell population at day-0 and exerted a fungicidal activity at day-4 of storage, with no further noticeable growth at the end of the experiment (day-28). At lower concentrations, Tasmanian pepper leaf oil of 0.0025% had >6 log CFU/mL at day-12 of storage. For lemon myrtle essential oils, the yeast population reached >6 log CFU/mL at day-24 and day-20 for concentrations of 0.02% and 0.01%, respectively. The fungicidal activity of Tasmanian pepper leaf oil reduced from 0.005% to 0.0025% v/v when mixed at a ratio of 1:1 with anise myrtle oil. The results of the present study suggest that these three native Australian herbs have the potential to be used in the beverage industry by controlling Zygosaccharomyces bailii in clear apple juice products.
Date palm (Phoenix dactylifera L.) is one of the world’s oldest cultivated plants. Post-harvest losses of date palm due to fungal contamination reached up to 50% of the total production. This study ...aimed to investigate the potential of the extract of Tasmanian pepper leaf (TPL) and the non-thermal treatment of photosensitization mediated by curcumin in reducing the fungal contamination and enhancing the shelf life of date palm. In the in vivo storage study, the dates were treated with three different concentrations of TPL extract 12.5, 25, and 50 µg/mL and stored at 30 °C. The findings obtained for the treatment with TPL extract exhibited potent antifungal activity against most of the tested fungi, where minimum inhibitory concentrations (MICs) and minimum fungicidal concentrations (MFCs) were < 25 µg/mL for polygodial, the bioactive compound in TPL. The shelf life of date palm treated by 50 µg/mL polygodial was extended up to 21 days, thrice as much as the untreated controls. In contrast, a lower concentration of TPL extract (25 µg/mL polygodial) revealed up to a 15-day shelf life extension compared to untreated dates (7 days). The results obtained from the study suggested that using TPL extracts against pathogenic and spoilage fungi occurring in fresh date fruits is a promising treatment for the shelf life extension of fresh date fruits at room temperature.
The effect of photosensitization mediated by curcumin on fungal growth, physicochemical properties and nutritional composition in Australian grown “Albion” strawberries was evaluated. Curcumin ...solution (1200, 1000 and 800 μM) was sprayed on the strawberry surface, followed by illumination using blue light (420 nm) for 10 min at a dosage of 42 J/cm
2
and stored at 4 ± 2 °C for 12 days. The fruit photosensitized with 1000-μM curcumin (10 min, followed by storage at 4 ± 2 °C) lasted up to 12 days with a fungal infection rate of 52%, whereas untreated control fruit developed 100% fungal infection and lasted for 8 days only under the same conditions. This treatment did not have an effect on colour, pH, moisture content, titratable acidity, ascorbic acid, total phenolic content and anthocyanins, whereas total soluble solids (9%) and total sugar (22%) were increased (
p < 0.05
). These initial results indicate that curcumin-based photosensitization could be an effective non-thermal technology to preserve the nutritional quality as well as to extend the postharvest life of fresh strawberry fruit.
Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist ...the action of weak-acid preservatives. Food industries are interested in the application of natural antimicrobial compounds as an alternative solution to the spoilage problem. This study attempts to investigate the effectiveness of three Australian native plant essential oils (EOs) Tasmanian pepper leaf (TPL), lemon myrtle (LM) and anise myrtle (AM) against weak-acid resistant yeasts, to identify their major bioactive compounds and to elucidate their anti-yeast mode of action. The minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC) and minimum bactericidal concentration (MBC) were assessed for EOs against weak-acid resistant yeasts (Candida albicans, Candida krusei, Dekkera anomala, Dekkera bruxellensis, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Zygosaccharomyces bailii and Zygosaccharomyces rouxii) and bacteria (Staphylococcus aureus and Escherichia coli). The EOs showed anti-yeast and antibacterial activity at concentrations ranging from 0.03–0.07 mg/mL and 0.22–0.42 mg/mL for TPL and 0.07–0.31 mg/mL and 0.83–1.67 mg/mL for LM, respectively. The EOs main bioactive compounds were identified as polygodial in TPL, citral (neral and geranial) in LM and anethole in AM. No changes in the MICs of the EOs were observed in the sorbitol osmotic protection assay but were found to be increased in the ergosterol binding assay after the addition of exogenous ergosterol. Damaging of the yeast cell membrane, channel formation, cell organelles and ion leakage could be identified as the mode of action of TPL and LM EOs. The studied Australian native plant EOs showed potential as natural antimicrobials that could be used in the beverage and food industry against the spoilage causing yeasts.
Bioactive properties of solvent extracts of
,
and
investigated. The antimicrobial activities evaluated using agar disc diffusion method against two bacteria (
and
) and six weak-acid resistant yeasts ...(
,
,
,
,
and
). The antioxidant activities determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging and reducing power assays. Quantification of major active compounds using ultra-high performance liquid chromatography. Extracts showed broad-spectrum antifungal activity against weak-acid resistant yeasts in comparison to the standard antifungal agents, fluconazole and amphotericin B.
being the most sensitive and strongly inhibited by all extracts, while
the least sensitive. Polygodial, citral and anethole are the major bioactive compounds identified in
,
and
, respectively. Hexane extracts contain the highest amount of bioactive compounds and demonstrate the strongest antimicrobial activities. Methanol and ethanol extracts reveal the highest phenolic content and antioxidant properties. Fluorescence microscopic results indicate the mechanism of action of
against yeast is due to damage of the yeast cell membrane through penetration causing swelling and lysis leading to cell death.
,
and
are understudied native Australian plants. This study aimed to characterise the non-anthocyanin phenolic and organic acid profiles of the aqueous extracts obtained from the leaves of
.
and ...fruits of
.
and
.
by UHPLC-Q-Orbitrap-MS/MS and UHPLC-TQ-MS/MS. A total of 39, 22, and 27 non-anthocyanin polyphenols were tentatively identified in
.
,
.
, and
.
extracts, respectively. Furthermore, sugars and ascorbic acid contents as well as in vitro antioxidant and antimicrobial activities of the extracts were determined. Response surface methodology was applied to achieve an extract blend with a strong inhibitory effect against
, the main cause of soft rot in vegetables,
,
and
. The identified compounds including organic acids (e.g., quinic, citric and malic acids) and polyphenols (e.g., catechin, procyanidins, and ellagitannins) might contribute to the observed antimicrobial activity. Furthermore, this study provides the most comprehensive phenolic profiles of these three underutilised native Australian plants to date.
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