The possibilities of the practical utilization of essential oils (EOs) from various plant species in the food industry have attracted the attention of the scientific community. Following our previous ...studies, the antifungal activities of three further commercial EOs, Melaleuca armillaris subsp. armillaris (rosalina; REO), Melaleuca quinquenervia (niaouli; NEO), and Abies alba (fir; FEO), were evaluated in the present research in respect to their chemical profiles, over four different concentrations, 62.5 μL/L, 125 μL/L, 250 μL/L, and 500 μL/L. The findings revealed that the major compounds of REO, NEO, and FEO were linalool (47.5%), 1,8-cineole (40.8%), and α-pinene (25.2%), respectively. In vitro antifungal determinations showed that the inhibition zones of a Penicillium spp. mycelial growth ranged from no inhibitory effectiveness (00.00 ± 00.00 mm) to 16.00 ± 1.00 mm, indicating a very strong antifungal activity which was detected against P. citrinum after the highest REO concentration exposure. Furthermore, the in situ antifungal efficacy of all EOs investigated was shown to be dose-dependent. In this sense, we have found that the highest concentration (500 µL/L) of REO, NEO, and FEO significantly reduced (p < 0.05) the growth of all Penicillium strains inoculated on the bread, carrot, and potato models. These results indicate that the investigated EOs may be promising innovative agents in order to extend the shelf life of different types of food products, such as bread, carrot and potato.
Natural products of plant origin, which include essential oils (EO) could be used as a growth inhibitor of pathogenic and spoilage microflora in food. The objective of this study was to determine the ...antibacterial and antioxidant activity of 21 EO against 10 Pseudomonas species isolated from freshwater fish. The chemical composition of EO was determined by gas chromatography/mass spectrometry. The disc diffusion method and detection of minimum inhibitory concentration (MIC) were used for the determination of the antimicrobial activity. All the EO tested exhibited antimicrobial activity, however, Cinnamomum zeylanicum EO was the most effective against Pseudomonas spp. both according to the disc diffusion and MIC methods. The EOs of Cymbopogon nardus, Origanum vulgare, Foeniculum vulgare and Thymus serpyllum showed the highest antioxidant activity of 93.86μg, 83.47μg, 76.74μg and 74.28μgTEAC/mL. Application of EO could be an effective tool for inhibition of growth of Pseudomonas spp. on fish.
The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory ...acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics. Bacteria were identified by the mass spectrometry method (MALDI-TOF MS Biotyper). Marinating meat with fermented dairy products lightened the colour, decreased the value of shear force, reduced hardness and chewiness, and limited the growth of aerobic bacteria and Pseudomonas spp. Additionally, after heat treatment, the number of identified aerobic bacteria families in the marinated in buttermilk and marinated in sour milk groups was smaller than in the non-marinated muscle group. The sensory evaluation showed a beneficial effect of marinating with buttermilk and sour milk on the tenderness, juiciness, and colour of roasted meat.
The aim of the research was to determine the antioxidant and antimicrobial activity, determination of chemical elements and heavy metals in seaweed extracts of wakame, arame, dulse, laminaria, kombu, ...and hijiki. Antioxidant activity was determined by DPPH method and the activity ranged from 0.00 to 2641.34 TEAC. The highest antioxidant activity was observed in kombu (2641.34 TEAC) and arame (2457.5 TEAC). Antimicrobial activity was analyzed by disk diffusion method and MIC method. Three G
bacteria (
,
,
), three G
bacteria (
,
,
), and four yeasts (
,
,
,
) were used as model organisms. The size of inhibition zones ranged from 0.00 to 8.67 mm. The minimum inhibitory concentrations of the selected seaweeds ranged from MIC
98.46 (MIC
100.25) to MIC
3.43 µL/mL (MIC
5.26 µL/mL). The content of selected elements was determined in seaweed samples by ICP-OES. The chemical composition of the algae showed differences between species and the presence of heavy metals. Arsenic, cadmium, and aluminum were confirmed. All seaweed samples contained arsenic ranging from 6.6546 to 76.48 mg/kg. Further investigation of seaweeds is needed to identify the active substances present in the algae that are responsible for antioxidant and antimicrobial activity. This study was carried out to evaluate the antimicrobial and antioxidant activity of extracts from five commonly consumed seaweeds for their ability to inhibit selected microorganisms and to determine the health risk due to heavy metals content. Our study contributes to the evidence that seaweeds have antimicrobial and antioxidant activity and seaweed extracts have for pharmacological applications.
essential oil (SSEO) has a long tradition in the food, cosmetic, and perfume industries. The present study aimed to analyze the chemical composition of SSEO, its antioxidant activity, antimicrobial ...activity in vitro and in situ, antibiofilm, and insecticidal activity. Besides that, in this study, we have evaluated the antimicrobial activity of SSEO constituent (
)-caryophyllene and standard antibiotic meropenem. Identification of volatile constituents was performed by using gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) techniques. Results obtained indicated that the main constituents of SSEO were linalool acetate (49.1%) and linalool (20.6%), followed by (
)-caryophyllene (5.1%),
-cimene (4.9%), a-terpineol (4.9%), and geranyl acetate (4.4%). Antioxidant activity was determined as low by the means of neutralization of the DDPH radical and ABTS radical cation. The SSEO was able to neutralize the DPPH radical to an extent of 11.76 ± 1.34%, while its ability to decolorize the ABTS radical cation was determined at 29.70 ± 1.45%. Preliminary results of antimicrobial activity were obtained with the disc diffusion method, while further results were obtained by broth microdilution and the vapor phase method. Overall, the results of antimicrobial testing of SSEO, (
)-caryophyllene, and meropenem, were moderate. However, the lowest MIC values, determined in the range of 0.22-0.75 µg/mL for MIC50 and 0.39-0.89 µg/mL for MIC90, were observed for (
)-caryophyllene. The antimicrobial activity of the vapor phase of SSEO (towards microorganisms growing on potato) was significantly stronger than that of the contact application. Biofilm analysis using the MALDI TOF MS Biotyper showed changes in the protein profile of
that showed the efficiency of SSEO in inhibiting biofilm formation on stainless-steel and plastic surfaces. The insecticidal potential of SSEO against
was also demonstrated, and results show that the highest concentration was the most effective, showing insecticidal activity of 66.66%. The results obtained in this study indicate the potential application of SSEO as a biofilm control agent, in the shelf-life extension and storage of potatoes, and as an insecticidal agent.
Basil (
) is a commonly used herb; it also contains essential oils and other valuable compounds. The basil oil obtained has a pleasant aroma, but also a broad spectrum of biological activity. This ...work reports on the chemical composition, antioxidant, antimicrobial and anti-insect activity in vitro and in situ of
essential oil (OBEO) obtained by steam distillation of fresh flowering plants. Gas chromatography-mass spectrometry, DPPH, agar and disc diffusion and vapor phase methods were used to analyze the OBEO properties. The analysis of the chemical composition of OBEO showed that its main components were methyl chavicol (88.6%), 1,8-cineole (4.2%) and α-trans-bergamotene (1.7%). A strong antioxidant effect was demonstrated at the level of 77.3%. The analysis of antimicrobial properties showed that OBEO exerts variable strength of inhibiting activity against various groups of microorganisms. The growth inhibition zones ranged from 9.67 to 15.33 mm in Gram-positive (G
) and Gram-negative (G
) bacteria and from 5.33 to 7.33 mm in yeast. The lowest measured minimal inhibition concentration (MIC) was 3.21 µL/mL against Gram-negative
and Gram-positive
. The antimicrobial activity of in situ vapor phase of OBEO was also confirmed on apples, pears, potatoes and kohlrabi. The highest insecticidal activity against
, observed at the concentration of 100%, caused the death of 80% of individuals. Due to its broad spectrum of activity, OBEO seems an ideal candidate for preserving fruit and vegetables.
The aim of the present work was to evaluate the microbiological quality of chicken thighs after treatment by fennel (
) and savory (
) essential oil, stored under vacuum packaging (VP) at 4 ± 0.5 °C ...for a period of 16 days. The following treatments of chicken thighs were used: Air-packaging control samples (APCS), vacuum-packaging control samples (VPC), vacuum-packaging (VP) control samples with rapeseed oil (VPRO), VP (vacuum-packaging) with fennel essential oil at concentrations 0.2%
/
(VP + F), and VP with savory essential oil at concentration 0.2%
/
(VP + S). The quality assessment of APCS, VPC, VPRO, VP + F and VP + S products was established by microbiological analysis. The microbiological parameters as the total viable counts of bacteria of the
family, lactic acid bacteria (LAB), and
spp. were detected. Bacterial species were identified with the MALDI-TOF MS Biotyper. The combination of essential oils and vacuum packaging had a significant effect (
< 0.05) on the reduction of total viable counts (TVC) compared with control group without vacuum packaging and the untreated control group. Though 15 genera and 46 species were isolated with scores higher than 2.3 from the chicken samples.
Modern food technology research has researched possible approaches to reducing the concentration of biogenic amines in food and thereby enhance and guarantee food safety. Applying adjunct cultures ...that can metabolise biogenic amines is a potential approach to reach the latter mentioned goal. Therefore, this study aims to study the crucial factors that could determine the decrease in biogenic amines concentration (histamine, tyramine, phenylethylamine, putrescine and cadaverine) in foodstuffs using
DEPE IB1 isolated from gouda-type cheese. The combined effects of cultivation temperature (8 °C, 23 °C and 30 °C) and the initial pH of the medium (5.0, 6.0, 7.0 and 8.0) under aerobic and also anaerobic conditions resulted in the decrease of the tested biogenic amines concentration during the cultivation time (another factor tested).
was cultivated (in vitro) in a medium supplemented with biogenic amines, and their degradation was detected using the high-performance liquid chromatography equipped with UV-detector. The course of biogenic amines degradation by
DEPE IB1 was significantly influenced by cultivation temperature and also the initial pH of the medium (
< 0.05). At the end of the cultivation, the concentration of all of the monitored biogenic amines was significantly reduced by 65-85% (
< 0.05). Therefore, this strain could be used for preventive purposes and contributes to food safety enhance.
Along with the growth of the group of consumers paying attention to the relationship between diet and health, there is a trend of interest in natural products and the possibility of their use in meat ...processing. Raw material used for the study was the breast muscles of pheasants (Phasianus colchicus), which were marinated for 24 hours with acid whey, buttermilk, and lemon juice. Physical parameters (marinade absorption, pH, WHC, colour, shear force, texture profile analysis (TPA), and thermal losses) and microbiological parameters (the number of mesophilic aerobic bacteria, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria) of the nonmarinated and marinated muscles (raw and roasted) were evaluated, and sensory analysis was made. The studies have shown that whey and buttermilk can be used as a natural marinade for marinating pheasant meat, as it ensures microbiological safety of the product and has a positive effect on tenderness (measured by shear force) and chewiness. In the sensory evaluation, it improves the juiciness and tenderness of the roast product and has obtained general acceptability.
Wild artisanal cultures, such as a symbiotic culture of bacteria and yeasts (SCOBY) and water kefir grains (WKG), represent a complex microorganism consortia that is composed of yeasts and lactic and ...acetic acid bacteria, with large strains of diversity and abundance. The fermented products (FPs) obtained by the microbiome's contribution can be included in functional products due to their meta-biotics (pre-, pro-, post-, and paraprobiotics) as a result of complex and synergistic associations as well as due to the metabolic functionality. In this study, consortia of both SCOBY and WKG were involved in the co-fermentation of a newly formulated substrate that was further analysed, aiming at increasing the postbiotic composition of the FPs. Plackett-Burman (PBD) and Response Surface Methodology (RSM) techniques were employed for the experimental designs to select and optimise several parameters that have an influence on the lyophilised starter cultures of SCOBY and WKG activity as a multiple inoculum. Tea concentration (1-3%), sugar concentration (5-10%), raisins concentration (3-6%), SCOBY lyophilised culture concentration (0.2-0.5%), WKG lyophilised culture concentration (0.2-0.5%), and fermentation time (5-7 days) were considered the independent variables for mathematical analysis and fermentation conditions' optimisation. Antimicrobial activity against
MIUG B1,
ATCC 25923,
ATCC 25922, and
MIUG M5, antioxidant capacity (DPPH), pH and the total acidity (TA) were evaluated as responses. The rich postbiotic bioactive composition of the FP obtained in optimised biotechnological conditions highlighted the usefulness of the artisanal co-cultures, through their symbiotic metabolic interactions for the improvement of bioactive potential.
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