Antibacterial activity of Borago officinalis and Brassica juncea aqueous extracts evaluated in vitro and in situ using different food model systems

Miceli, Alessandro; Aléo, Aurora; Corona, Onofrio; Sardina, Maria Teresa; Mammina, Caterina; Settanni, Luca

doi:10.1016/j.foodcont.2013.12.006

Cited by 51 publications

(37 citation statements)

References 23 publications

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“…The antibacterial activity of the aqueous extracts obtained from leaves was recently assayed against several bacteria (42 strains of Listeria monocitogenes, 35 strains of Staphylococcus aureus, 38 strains of Enterobacter spp., and 18 strains of Salmonella enterica) commonly associated with foodborne diseases (Miceli et al 2014). Aqueous and acetone extracts from flowers were also found active against L. monocitogenes and Bacillus subtilis, respectively (Aliakbarlu and Tajik 2012).…”

Section: Borago Officinalismentioning

confidence: 98%

Antimicrobial Potential of Wild Edible Herbaceous Species

Venere

Gatto

Ippolito

et al. 2016

Mediterranean Wild Edible Plants

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All countries overlooking the Mediterranean basin possess a varied germplasm of wild edible herbaceous species, with Turkey, Spain, and Italy having the richest floras (Aedo et al. 2013). According to unpublished data gathered by one of us (VV Bianco), Italy probably has one of the highest numbers of wild herbs utilizable as food and condiment. Studies on botanical, agronomical, gastronomic, and nutritional aspects of wild edible herbaceous plants existing in Italy have been undertaken by Bianco since 1964. In the first published work (Bianco 1969), 113 species were reported. In the successive study (Bianco 1989), 360 taxa belonging to 66 families and 230 genera were listed. Afterwards, the results released by Bianco and Machakova (2002) showed that the number of taxa has reached 808, belonging to 91 families and 403 genera. Nowadays, according to the latest data of Bianco, the taxa utilizable as food and condiment herbs may reach 1078, corresponding to 14 % of the total number of taxa surveyed for the Italian vascular flora (Conti et al. 2005). They belong to 96 families, the most important being the following: Asteraceae (18.7 %), Brassicaceae (7.7 %), Lamiaceae (7.1 %), Apiaceae (6.6 %), Fabaceae (5.5 %), Polygonaceae (3.8 %), Chenopodiaceae (3.2 %), Boraginaceae (2.5 %), Alliaceae (2.4 %), and Malvaceae (2.0 %), and 451 genera, where the most represented are the following: Allium (26), Rumex (21), Lathyrus (15), Chenopodium (14), Crepis (13), Vicia (12), Amaranthus, Malva, and Plantago (9). Leaves are the most used organ in culinary preparation (about 70 % of the taxa), followed by tender stems (45 %), flowers (18 %), and roots (16 %); fruits, rhizomes, bulbs,

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Section: Borago Officinalismentioning

confidence: 98%

Antimicrobial Potential of Wild Edible Herbaceous Species

Venere

Gatto

Ippolito

et al. 2016

Mediterranean Wild Edible Plants

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“…58 Two-fold, ten-fold, 50-fold, and 25-100-fold higher plant extract concentrations were necessary to have the same antimicrobial effect in skimmed milk (from 0.6 g kg −1 to 10 g kg −1 for rosemary extract), 111 in pork liver sausage (from 5 to 50 mL kg −1 for rosemary extract against Listeria monocytogenes), 112 and in soft cheese (from 0.04 to 2.5 mL kg −1 for a mixture of rosemary, sage and citrus extracts against Listeria monocytogenes), 113 respectively, as in in vitro trials. 2,114 For instance, Miceli et al 115 observed that a ten-fold increase in the quantity of Borago officinalis (from 10 to 100 g L −1 ) and Brassica juncea (from 3.1 to 31 g L −1 ) aqueous extracts was necessary to achieve an antimicrobial effect in meat, fish, and vegetables. This variance can result from the interactions that occur in food systems between hydrophobic bioactive constituents of plant extracts and major food ingredients such as fat and proteins.…”

Section: Antimicrobial Activity Of Plant Polyphenols In Foodsmentioning

confidence: 99%

Plant antimicrobial polyphenols as potential natural food preservatives

et al. 2018

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These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry.

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“…As reported by others authors for various leafy vegetables [26,[35][36][37][38][39], minimally-processed vegetables packed in sealed plastic bags characterized by low permeability to water vapor do not suffer dehydration due to the very high Consumer's perception of vegetable quality is mainly influenced by their color and appearance; thus, color modifications and overall appearance are the primary parameters for the quality evaluation of vegetables, especially those minimally-processed [44,48]. These modifications may occur due to both pre-harvest [48][49][50][51][52] or post-harvest [17,19,[35][36][37]53,54] factors. The color variability of borage leaves was mainly due to the difference between the tested borage accessions as already reported for chlorophyll content; accession H had leaves more yellowish (higher a* values) and greenish (higher b* values), resulting in a more vivid color (chroma) than accession D4 (Table 4).…”

Section: Source Of Variancementioning

confidence: 99%

Effect of Agronomic Practices on Yield and Quality of Borage at Harvest and During Storage as Minimally-Processed Produce

et al. 2020

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Borage (Borago officinalis L.) is a hairy pubescent herb known throughout the world for its folk medicinal uses, as well as for many culinary uses. There is still little information on the cultivation needs of this species, especially for its use as vegetable crop and as fresh-cut produce. Hence, the aim of the research was to study the effects of agronomic practices on yield and quality of borage and on the storability as minimally-processed product. Two experiments were carried out in two consecutive years in order to evaluate the effect of plant density and plastic mulching on yield and quality of two borage accessions at harvest and during storage as minimally-processed produce for 14 days at 4 °C. The highest plant density (8 plants m2) determined the highest yield of plants and minimally-processed leaves with good quality retention during storage. Mulching had a positive effect on earliness, yield, and shelf life of minimally-processed leaves but also increased nitrate accumulation and reduced ascorbic acid content. Borage plants with lower spacing grown on mulched soil showed the best yield of plants and minimally-processed leaves irrespective of the borage accession tested. Borage plants can be used to produce minimally-processed entire leaves with good quality characteristics.

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Antibacterial activity of Borago officinalis and Brassica juncea aqueous extracts evaluated in vitro and in situ using different food model systems

Cited by 51 publications

References 23 publications

Antimicrobial Potential of Wild Edible Herbaceous Species

Antimicrobial Potential of Wild Edible Herbaceous Species

Plant antimicrobial polyphenols as potential natural food preservatives

Effect of Agronomic Practices on Yield and Quality of Borage at Harvest and During Storage as Minimally-Processed Produce

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