Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (&lt;i&gt;Cassia fistula&lt;/i&gt; and &lt;i&gt;Ocimum basilicum&lt;/i&gt;) Extract as Natural Preservative to Control &amp;amp; Prevent Food Contamination

Hamad, Gamal M.; Darwish, Amira M.G.; Abu‐Serie, Marwa M.; El-Sohaimy, Sobhy A.

doi:10.12691/jfnr-5-10-8

Cited by 17 publications

(13 citation statements)

References 24 publications

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“…To examine antimicrobial activity of sample extracts, agar well diffusion assay was used against pathogenic bacteria and yeast as described by Hamad et al [23]. The bacterial strains were grown in nutrient broth at 37°C, while, yeast strain was grown on Potato Dextrose Agar (PDA) at 29°C for 24 h.…”

Section: Determination Of Minimum Inhibitory Concentration (Mic)mentioning

confidence: 99%

Evaluation of Bioactive Compounds in Pomegranate Fruit Parts as an Attempt for Their Application as an Active Edible Film

Mabrouk¹,

Shaltout²,

Amin³

et al. 2019

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Pomegranate fruit contains high content of phytochemical constituents which have many health benefits. Peel and rind are wastes of pomegranate fruit processing, represent up to 50% of its weight. This study aimed to evaluate the ethanolic extract of pomegranate fruit parts: arils, rind and peel as sources of bioactive compounds as well as their antioxidant and antimicrobial activities for their application as an active edible film. Results clearly demonstrated that peel extract (PE) had the highest content of total phenolics and flavonoids (342 mg GAE /g and 82.33mg catechol /g, respectively) followed by rind extract (RE) containing 213.00 mg GAE/g and 70.50 mg catechol /g, respectively, and finally arils extract (AE) (108.22 mg GAE /g and 55.58 mg catechol/g), respectively. Results indicated that total anthocyanins content was concentrated in PE (15.24mg Cynidian-3-glycoside/g) and AE (11.04 mg Cynidian-3-glycoside/g), while RE (6.51 mg Cynidian-3-glycoside/g) had the lowest value. Peel extract exhibited the highest antioxidant activity followed by RE and were significantly higher than that of AE. These results were confirmed with the DPPH and ABTS + assays. Consequently, PE followed by RE had higher antimicrobial activity against several pathogenic strains than AE and can be used as natural preservative for food. Peel extract and RE were incorporated into pectin film at concentration of 15 mg/ml to develop an active edible film. Pectin film without the tested fruit parts extract was used as the control film. The obtained results revealed that the film prepared from pectin with PE and RE was successfully developed and considers as an active edible film with antioxidant and antimicrobial properties.

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Section: Determination Of Minimum Inhibitory Concentration (Mic)mentioning

confidence: 99%

Evaluation of Bioactive Compounds in Pomegranate Fruit Parts as an Attempt for Their Application as an Active Edible Film

Mabrouk¹,

Shaltout²,

Amin³

et al. 2019

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“…Antioxidant activities of the phenolic compounds vary significantly according to their modes of action, including scavenging of free radicals, transition metal chelation, quenching of reactive oxygen species, and inhibiting oxidative enzymes (Benjakul et al., 2014). Synthetic or chemical preservatives can be substituted by plant extracts for preservation of foods (Hamad et al., 2017). Moreover, plant extracts can be used to develop novel nutraceutical products with protective abilities against the oxidative stress or damage in the body associated with numerous diseases (Martinez et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Ethanolic extract of Betel ( Piper betle L.) and Chaphlu ( Piper sarmentosum Roxb.) dechlorophyllized using sedimentation process: Production, characteristics, and antioxidant activities

Tagrida

Benjakul

2020

J. Food Biochem.

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Sedimentation process was used to remove chlorophyll from betel leaf ethanolic extracts (BLEE) and chaphlu leaf ethanolic extracts (CLEE). The influence of water quantity on chlorophyll content, total phenolic content (TPC), and antioxidant activity of the extracts was studied. The sedimentation process showed a remarkable reduction in chlorophyll A, chlorophyll B, and total chlorophyll contents of both extracts. Nevertheless, no differences in chlorophyll content, TPC, and antioxidant activities were observed between dechlorophyllized fractions in both extracts (p > .05). Liquid Chromatography-Mass Spectrometry (LC/MS) profiling showed that the BLEE dechlorophyllized using the extract/water ratio of 1:1 (BLEE-DC1) had higher phenolic compounds than CLEE-DC1. Isovitexin was the most abundant compound identified in the BLEE-DC1 while vitexin 4′-O-galactoside was the most prevalent in CLEE-DC1. When thermal and pH stabilities of the dechlorophyllized extracts were tested, BLEE-DC1 exhibited more heat stability (at 60-100°C for 0-60 min) than CLEE-DC1. Both dechlorophyllized extracts showed optimum antioxidant activities at pH 5.0. Practical applications Oxidation process is associated with the numerous human diseases as well as it induces the deteriorative changes in foods, especially those rich in fat or lipid containing high polyunsaturated fatty acids. Numerous synthetic antioxidants have been employed but they may not be safe. Natural antioxidants have gained attention, particularly those from several leaves rich in polyphenols. However, due to the green color caused by chlorophylls, the extract is limited for further applications. Betel leaf ethanolic extract possessing high antioxidant activity could be dechlorophyllized using sedimentation process with the appropriate proportion of water. This green process not only showed the effective removal of chlorophyll, but also increased the proportion of polyphenol in the extract. Greenless betel leaf extract with augmented antioxidant activity can be used as natural additive to replace synthetic counterpart. K E Y W O R D S antioxidant activities, betel leaf extract, chaphlu leaf extract, chlorophyll removal, LC/MS, sedimentation | 3 of 14 TAGRIDA AnD BEnJAKUL were thoroughly washed with tap water and dried in a hot air oven at 50°C overnight until moisture content of the leaves was less than 10%. Dried samples were blended, and then, sieved using 80 mesh stainless-steel sieve. The obtained powder named as "betel leaf

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“…Basil essential oils are promising antimicrobial and antifungal agents for food formulations; their antibacterial activity is attributed to their high linalool and estragole content, but the antimicrobial spectrum is restricted to specific bacteria (Staphylococcus spp., Enterococcus spp., Escherichia coli, Pseudomonas aeruginosa, Acinetobacter baumannii, Aeromonas hydrophila, Bacillus cereus, Bacillus subtilis, Enterobacter spp., Listeria spp., Proteus spp., Salmonella spp., Serratia marcescens, and Yersinia enterocolitica) and fungi (Candida spp., Rhodotorula spp., and Saccharomyces cerevisiae) (Sakkas and Papadopoulou, 2017). Basil extracts are recommended as natural food preservatives because of their role in the control of food-borne pathogens as biological food contaminants, in addition to their antioxidant and anti-inflammatory activities (Hamad et al, 2017). According to our results, immobilization increases LAB viability in fresh cheese, and basil-LAB bioproducts reduce the contamination of cheese during storage.…”

Section: Microbiological Parameters Of Curd Cheese During Storagementioning

confidence: 55%

Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese

Bartkienė

Laurikietyte

Lėlė

et al. 2018

Journal of Dairy Science

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Goat milk cheeses have become popular recently; however, many consumers do not choose these products because they have specific sensory properties that are not acceptable to all consumers and the shelf life of the cheese is short. The concept of this work was to increase overall acceptability and shelf life of unripened goat milk cheese by using Ocimum basilicum and lactic acid bacteria (Lactobacillus plantarum LUHS135, Lactobacillus paracasei LUHS244, Pediococcus pentosaceus LUHS100, Pediococcus acidilactici LUHS29, and Lactobacillus brevis LUHS140) bioproducts (basil-LAB) immobilized in agar. A basil-LAB bioproduct could be a promising multifunctional ingredient for cheese manufacturing because it has a low pH, high LAB count, and high total phenolic compound content (after fermentation pH decreased by 25.4%, LAB count averaged 7.2 log 10 cfu/g, and total phenolic compound content increased by 30.9%). Use of different LAB in the preparation of basil-LAB bioproducts had a significant influence on cheese pH and hardness, and compared with cheese samples prepared with nonfermented basil, cheese samples prepared with basil-LAB bioproducts had, on average, higher pH (by 2.6%) and lower hardness (by 36.0%), similar to the control cheese (without basil). Overall acceptability of cheese was significantly influenced by the basil-LAB bioproduct immobilization process; in all cases, cheese samples prepared with fermented and immobilized basil-LAB bioproduct had better acceptability (5 points). After 120 h of storage, cheese samples prepared with basil-LAB bioproducts fermented with LUHS135, LUHS244 and LUHS140, no enterobacteria were found, and we detected strong negative and moderate negative correlations, respectively, of LAB count with enterobacteria count and yeast/mold count (r = −0.7939 and r = −0.4495, respectively). Finally, immobilization increased LAB viability in fresh goat milk cheese, which led to a reduction in enterobacteria and mold/yeast contamination during storage and an increase in overall acceptability compared with nonimmobilized basil-LAB. Therefore, basil-LAB bioproducts fermented with LUHS135, LUHS244, and LUHS140 strains can be recommended for preparing fresh goat milk cheese with extended shelf life and high acceptability.

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Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (<i>Cassia fistula</i> and <i>Ocimum basilicum</i>) Extract as Natural Preservative to Control & Prevent Food Contamination

Cited by 17 publications

References 24 publications

Evaluation of Bioactive Compounds in Pomegranate Fruit Parts as an Attempt for Their Application as an Active Edible Film

Evaluation of Bioactive Compounds in Pomegranate Fruit Parts as an Attempt for Their Application as an Active Edible Film

Ethanolic extract of Betel ( Piper betle L.) and Chaphlu ( Piper sarmentosum Roxb.) dechlorophyllized using sedimentation process: Production, characteristics, and antioxidant activities

Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese

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