Antimicrobial and antibiofilm activities of pomegranate peel phenolic compounds: Varietal screening through a multivariate approach

Salim, Amira; Deiana, Pierfrancesco; Fancello, Francesco; Molinu, Maria Giovanna; Santona, Mario; Zara, Severino

doi:10.1016/j.jobab.2023.01.006

Cited by 17 publications

(22 citation statements)

References 75 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, the effect of low temperature on S. thermophilus and L. bulgaricus can affect their viability as they belong to thermophilic bacteria (optimum temperature 40-45 °C). It has been reported that phenolic compounds at relatively high concentrations can inhibit the growth of bacteria [59]. In this study, higher viable counts of both S. thermophilus and L. bulgaricus were found in the PDCY sample from the first till the last days of storage, although these samples were enriched in phenolic compounds from the fermented chokeberry juice.…”

Section: Microbial Stability Of Yogurts-style Products During Cold St...mentioning

confidence: 49%

“…It has been reported that phenolic compounds at relatively high concentrations can inhibit the growth of bacteria [ 59 ]. In this study, higher viable counts of both S. thermophilus and L. bulgaricus were found in the PDCY sample from the first till the last days of storage, although these samples were enriched in phenolic compounds from the fermented chokeberry juice.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice

Plessas,

Mantzourani,

Terpou

et al. 2023

Foods

View full text Add to dashboard Cite

The aim(目的) of this study was to create(创建) various formulations of yogurt enriched with freeze(冻结)-dried adjuncts, namely(即) (i) probiotic Lactobacillus plantarum ATCC 14917 culture(文化), and (ii) L. plantarum ATCC 14917 fermented black chokeberry juice, along with a commercial(商业) starter culture(文化). The goal was to enhance(提高) functionality and optimize the nutritional(营养) value(价值) of the products. These new yogurt-style(风格) formulations were subsequently(随后) compared with commercially produced yogurt. All products demonstrated(演示) favorable(有利) physicochemical properties, and the probiotic strain(应变) consistently(一贯) maintained viable(可行) levels exceeding 7 log(日志) cfu/g throughout(遍及) the entire(整个) storage(存储) period(时期). The fermented milk produced with the adjunct-free L. plantarum cells, as well as the yogurt produced with the proposed(提出) lactobacilli-fermented chokeberry juice, exhibited the highest lactic acid(酸) production(生产) (1.44 g/100 g yogurt by the end of storage(存储)). Levels of syneresis were observed at lower(较低) values(价值) in yogurt produced with freeze(冻结)-dried fermented chokeberry juice. Yogurts prepared(准备) with the lactobacilli-fermented freeze(冻结)-dried chokeberry juice displayed elevated total(总) phenolic content(内容) and antioxidant capacity(容量) (25.74 µg GAE/g and 69.05 µmol TE/100 g, respectively(分别)). Furthermore, sensory tests revealed a distinctive(鲜明) fruity flavor(风味) in samples incorporating fermented juice. The results demonstrate(演示) that probiotic L. plantarum-fermented chokeberry juice enhances(提高) both the antioxidant capacity(容量) and the viability of beneficial(有益) bacteria(细菌) in yogurt while it can be readily(欣然) applied and commercialized, especially in the form of a freeze(冻结)-dried formulation.

show abstract

Section: Microbial Stability Of Yogurts-style Products During Cold St...mentioning

confidence: 49%

Section: Resultsmentioning

confidence: 99%

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice

Plessas,

Mantzourani,

Terpou

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…The TP was assessed by Folin-Ciocalteu assay according to previous procedure [17]. Aliquots of the diluted samples were mixed in a 25 mL volumetric flask with Folin-Ciocalteu reagent (Carlo Erba, Milan, Italy) (1:1) and a 10 mL sodium carbonate solution 7.5% (Carlo Erba, Milan, Italy), and incubated for 2 h at room temperature.…”

Section: Determination Of Total Phenolic Contentmentioning

confidence: 99%

“…The TF was quantified by aluminum chloride assay following a previously reported procedure [17]. Briefly, 1 mL of sample properly diluted was added into a 10 mL volumetric flask containing 4 mL of milli-Q water.…”

Section: Determination Of Total Flavonoid Contentmentioning

confidence: 99%

“…Hence the decision to use, in this work, only deionized water as an extractant of phenolic compounds. Cold and hot water, alone or in combinations with organic solvents, has been employed by our group, with different purposes and on different matrices, since 2010 [13][14][15][16][17], but this work is the first on chestnut. Other researchers used cold water with Na 2 SO 3 and NaOH to extract phenolic compounds, tannins and ellagitannins from Portuguese chestnut peels [18]; bur and shell extracts of Castanea sativa were obtained using water and hydroalcoholic solutions at 25, 50 and 75 • C to make the extraction faster, selective, and more effective [19]; Jung et al [20] used water and a variety of organic solvents, at 60 • C, to extract polyphenols from inner shells of Japanese chestnut (Castanea crenata).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidant and Anticancer Activity of Pericarp Water Extracts of Mediterranean Ancient Chestnut Accessions

Spissu,

Molinu,

D’hallewin

et al. 2024

Applied Sciences

Self Cite

View full text Add to dashboard Cite

The residue of chestnut processing generates a large amount of waste material, a resource not adequately exploited. The antioxidant and antitumoral properties of cold and hot water extracts from discarded pericarp of four chestnut Sardinian accessions and one marron variety were studied. The antioxidant capacity of the extracts was determined by spectrophotometric and electrochemical tests. The 1,1-diphenyl-2-pic-rylhydrazyl (DPPH) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) results were highly correlated with each other; likewise, a good correlation was found between Ferric Reducing Antioxidant Power (FRAP) and cyclic voltammetry (CV) values, both based on the direct transfer of electrons. The antiproliferative effect on normal cells (fibroblasts), and on colon (RKO and SW48) and breast (MCF7) cancer cells was evaluated. Additionally, this paper marks the first application of chestnut extracts to investigate their effects on melanoma (B16F10) cells. The MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) test demonstrated that temperature and different extraction times significantly influenced the growth of cells, both normal and tumor. The fibroblast growth was significantly inhibited by moderate doses of cold extracts, while the GI50 values calculated for hot extracts were high, regardless of the accession or cultivar. An even more marked inhibitory action of the cold extracts was observed both on the growth of RKO and SW48 cells and on B16F10 melanoma cells. Otherwise, an extract concentration, both cold and hot, of no less than 243 µg mL−1 is required to achieve a 50% inhibition of MCF7 cell growth.

show abstract

Physicochemical Characterization, Antioxidant and Antimicrobial Potential of Biodegradable Chitosan-Based Films Containing Pomegranate (Punica granatum L.) Peel Extract

de Almeida Soares,

de Aquino Santana

2023

J Polym Environ

View full text Add to dashboard Cite

Antimicrobial and antibiofilm activities of pomegranate peel phenolic compounds: Varietal screening through a multivariate approach

Cited by 17 publications

References 75 publications

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice

Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice

Antioxidant and Anticancer Activity of Pericarp Water Extracts of Mediterranean Ancient Chestnut Accessions

Physicochemical Characterization, Antioxidant and Antimicrobial Potential of Biodegradable Chitosan-Based Films Containing Pomegranate (Punica granatum L.) Peel Extract

Contact Info

Product

Resources

About