Antimicrobial Activity of a Neem Cake Extract in a Broth Model Meat System

Serrone, Paola Del; Nicoletti, Marcello

doi:10.3390/ijerph10083282

Cited by 27 publications

(28 citation statements)

References 24 publications

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“…which showed promising results (Del Serrone and Nicoletti 2013). From our study, the colony Experiments were repeated thrice for confirmation morphology and hyphae morphology by lactophenol cotton blue test of the fungi were identified to be Aspergillus niger, Rhizopus sps., and Fuserium sps.…”

Section: Resultsmentioning

confidence: 80%

“…Because of the presence of bitter and toxic triterpenoids, namely nimbin, nimbidin, azadirachtin and salannin, the de-oiled neem cake was not advised as feed stuff (Paul et al 1996). Studies showed that neem predominantly contains salannin by HPLC method (Del Serrone and Nicoletti 2013). Neem oil cake is given as feed, energy source, protein hydrolysate, biochemical source and used for the production of antibiotics, enzymes and mushroom in industries (Sumitra et al 2007).…”

Section: Resultsmentioning

confidence: 99%

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De-oiled neem cake as potential bio-additive for low-salt raw skin preservation: a process for salinity reduction in tanneries

Vedaraman

Sandhya

Brindha

et al. 2016

Int. J. Environ. Sci. Technol.

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Animal skin, a proteinaceous material containing about 60-65 % moisture, is an ideal substrate for the growth of microorganisms, if not preserved properly. Conventionally, large quantities of sodium chloride are used for skin preservation. De-salting and soaking carried out during processing of the skin generates serious environmental constraints. In view of this, low-salt skin preservation with de-oiled neem cake is attempted. To ensure the antimicrobial properties of de-oiled neem cake, aqueous and solvent extracts of the cake were studied against bacteria and fungi which were isolated from raw skin. The antimicrobial assay was performed using the well diffusion method for aqueous, methanol and hexane extract of de-oiled neem cake, which showed maximum zone of clearance for aqueous and methanolic extract against the isolated bacteria and fungi, respectively, present in raw skin. The percentage of inhibition study reveals that the methanolic extract showed 100 % inhibition against many organisms and the water extract against some organisms. The raw skin was cured using de-oiled neem cake with reduced amount of salt and left for a period of 21 days. The skins were checked periodically for microbial growth as per the conventional methods. Finally, the low-salt preserved skins were processed into chrome-tanned leathers and their strength properties were compared with leathers which were preserved by the conventional method. The results suggest that de-oiled neem cake along with minimal salt has adequate curing efficiency on raw skin and if this system is implemented, pollution caused due to sodium chloride would be significantly minimized.

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Section: Resultsmentioning

confidence: 80%

Section: Resultsmentioning

confidence: 99%

De-oiled neem cake as potential bio-additive for low-salt raw skin preservation: a process for salinity reduction in tanneries

Vedaraman

Sandhya

Brindha

et al. 2016

Int. J. Environ. Sci. Technol.

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“…The HPTLC analysis showed a very low presence of limonoids and therefore other compounds must be considered responsible of the reported activity [40]. Other activities of neem cake are actually under study, including antibacterial properties that can be used in meat preservation [41].…”

Section: Emergency In Central Italy: the Tiger Mosquitomentioning

confidence: 99%

Current mosquito-borne disease emergencies in Italy and climate changes. The neem opportunity

Nicoletti¹,

Murugan²,

Serrone³

2014

Trends Vector Res Parasitol

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General concern is that global climate changes will be very important for mosquito-borne diseases diffusion. Three examples concerning current alarms in Italy are reported. The three examples concern different vectors and different stories, from novel introduction of aggressive and dangerous species (Tiger mosquito) with general damages in the country to new virulences of already known diseases (Xilella fastidiosa) and BTV (Blue Tong Virus) in particular regions (Puglia and Sardinia, respectively) Microorganisms have a great advantage to adapt easily to environment, being able to change their genome more rapidly than our genome with a mutation rate of approximately 0.3% per million years. Our genetic background is not able to keep up this increasing mismatch. Therefore, as already experienced, technology is our only possibility to perform tools to face changes and their consequences. Any real utilization for any new need or necessity is a challenge of interdisciplinarity researches. After the disasters derived by the use of synthetic insecticides, natural products seem in pool position for developing of a new generation of eco-friendly and sustainable control of borne-insect vector diseases. The current studies for controlling insect vectors at the larval stage using natural products from neem tree (Azadirachta indica) are reported.

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“…The application of natural antimicrobials instead of the conventional ones might enable the reduction of some potentially toxic conventional food additives and antimicrobials such as nitrites and nitrates [6]. Nowadays, natural antimicrobials such as essential oils of cinnamon and cloves [7] extracts of garlic [8], neem [9] and other spices, oleoresins, fatty acids and their esters or chitosans are widely used in different food products in order to not only establish a safe food preservation process, but also to give the product a new quality and the added value. A search for novel preservation techniques, such as the non-thermal preservation technology [10] together with the modified atmosphere packaging [11] is still going on.…”

Section: Introductionmentioning

confidence: 99%

The effect of monolaurin on the colour and microbiological safety of nitrite reduced sausages

Mladenoska¹,

Temkov²,

Dimitrovski³

2017

Adv Techol

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The aim of this work was to investigate the possibility for the development of new meat cured products with a decreased nitrite content, but unchanged sensory characteristics and prolonged shelf life. Thus, the possibility to replace or to decrease the amount of the nitrite salt by including other non-toxic additive in the product making process was investigated. The effects of different recipes on both sensory characteristics and microbiological safety of the meat products were evaluated. The results showed that even with a very low concentration of nitrite salt, but in presence of monolaurin, the desired pink nuance of the meat batter could be achieved. When half of the amount of nitrite salt (0.2%) was replaced with 0.72% of monolaurin, the meat product, collagen packed sausage with both good sensory properties and microbiological safety was produced. Thus prepared product showed the 21 times lower value for the total cell count of the bacterium Bacillus subtilis D-TMF compared to the product with only nitrite salt as a food additive.

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Antimicrobial Activity of a Neem Cake Extract in a Broth Model Meat System

Cited by 27 publications

References 24 publications

De-oiled neem cake as potential bio-additive for low-salt raw skin preservation: a process for salinity reduction in tanneries

De-oiled neem cake as potential bio-additive for low-salt raw skin preservation: a process for salinity reduction in tanneries

Current mosquito-borne disease emergencies in Italy and climate changes. The neem opportunity

The effect of monolaurin on the colour and microbiological safety of nitrite reduced sausages

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