Graphical abstract

No abstract

The aim of this study was to extend the shelf life of raw buffalo meat by coating with high solubility bioactive peptides (BPs). In this work, BPs (11S) of pea and red kidney beans were obtained by different isolation techniques. Alcalase-red kidney bean hydrolysate (RBAH) successfully obtained after 60 min enzymatic hydrolysis for red kidney bean protein isolate (RPI) by Alcalase (E/S ratio of 1:100, hydrolysis degree 30%). The 11S pea globulin (11SGP) was isolated from pea total protein by ammonium sulphate. BPs were characterised by SDS-PAGE and used as a shield coated raw buffalo meat because of their basic nature. The isolated peptides have considerable antioxidant and antimicrobial activity. The antioxidant activity was estimated by DPPH assay. The antibacterial activity was evaluated by well diffusion assay; however, antifungal activity was estimated by disc diffusion assay. RBAH and 11SGP (800 mg/mL) were significantly (p .05) scavenged 90, 92% of DPPH_, however, 60mg/mL concentration was significantly (p .05) reduced 48-89% of gram-positive, and 38-82% of gram-negative bacteria, respectively, and they were inhibited 88% of fungal growth. The BPs (400 mg/g) were significantly reduced (p .05) the increment of meat pH and myoglobin oxidation to an acceptable percentage of metmyoglobin (MetMb) (40%) for 15-20 d via eliminating 44% of bacterial load and maintained secured storage for two weeks. RBAH was significantly increased (p .05) a à , and b à values and enhanced the meat redness, but a à value was decreased during storage. RBAH and 11SGP (400 mg/g) (p .05) was maintained the meat colour and odour by 48-68% and 64-73% after two weeks of cold storage, respectively. The tested peptides could be safely applied in novel foods. HIGHLIGHTS11SGP and RBAH are high solubility bioactive peptides (BPs) with antioxidant and antimicrobial activity. 11SGP and RBAH reduce myoglobin oxidation to an acceptable percentage of met-myoglobin. RBAH enhances the whiteness and redness of buffalo meat. 11SGP and RBAH extend meat shelf life for a period exceeds 15 d at 4 C.

No abstract

The genus Aspergillus comprises several species that play pivotal roles in agriculture. Herein, we morphologically and physiologically characterized four genetically distinct Aspergillus spp., namely A. japonicus, A. niger, A. flavus, and A. pseudoelegans, and examined their ability to suppress the white mold disease of bean caused by Sclerotinia sclerotiorum in vitro and under greenhouse conditions. Seriation type of Aspergillus spp. correlates with conidiospores discharge as detected on the Petri glass lid. Members of Nigri section cover their conidial heads with hard shells after prolonged incubation. In addition, sporulation of the tested Aspergillus isolates is temperature sensitive as it becomes inhibited at low temperatures and the colonies become white. Examined Aspergillus spp. were neither infectious to legumes nor aflatoxigenic as confirmed by HPLC except for A. flavus and A. pseudoelegans which, secreted 5 and 1 ppm of aflatoxin B1, respectively. Co-inoculations of Sclerotinia’s mycelium or sclerotia with a spore suspension of Aspergillus spp. inhibited their germination on PDA at 18 °C and 28 °C, and halted disease onset on detached common bean and soybean leaves. Similarly, plants treated with A. japonicus and A. niger showed the highest survival rates compared to untreated plants. In conclusion, black Aspergillus spp. are efficient biocides and safe alternatives for the management of plant diseases, particularly in organic farms.