Antimicrobial-prebiotic: Novel dual approach of pomegranate peel extract in vitro and in food system

Al‐Moghazy, Marwa; Baker, Doha H. Abou; El‐Sayed, Hoda S.

doi:10.1016/j.bcab.2023.102664

Cited by 6 publications

(2 citation statements)

References 56 publications

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“…S. cerevisiae is mostly reported in TFC (Table 1). LAB are the most commonly used health-related bacteria in food production due to their long history of safe use and they have been listed as Generally Regarded as Safe (GRAS) at the strain level by the United States Food and Drug Administration (FDA), or as Qualifed Presumption of Safety (QPS) at the species level by the European Food Safety Authority (EFSA) [3,13,55,65]. LAB fermentative ability is well-known for providing enrichment of nutrients, improving organoleptic properties, improving food safety, as well as providing health benefts to the host [67].…”

Section: Probioticsmentioning

confidence: 99%

Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

Laya

Wangso

Fernandes

et al. 2023

Journal of Food Quality

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Obesity and type 2 diabetes (T2D) are severe metabolic diseases due to inappropriate lifestyle and genetic factors and their prevention/treatment cause serious problems. Therefore, searching for effective and safe approaches to control obesity and T2D is an essential challenge. This study presents the knowledge regarding the possible use of traditional fermented condiments (TFC), a known major source of bioactive compounds (BACs), as an adjuvant treatment for obesity and T2D. Data on antiobesity, antidiabetic, and different mechanisms of BACs action of TFC were collected using a methodical search in PubMed, Scopus databases, Web of Science, SciELO, and the Cochrane Library. We discuss the mechanisms by which BCs prevent or treat obesity and T2D. The effects of TFC on obesity and T2D have been found both in animal, human, and clinical studies. The findings demonstrated that BACs in TFC confer potential promising antiobesity and antidiabetic effects. Because of the potential therapeutic significance of bioactive ingredients, the consumption of TFC could be recommended as a functional condiment. Nevertheless, further investigation is required in more clinical studies of TFC to support the formulation of functional fermented condiments and nutraceutical and pharmaceutical applications.

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Section: Probioticsmentioning

confidence: 99%

Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

Laya

Wangso

Fernandes

et al. 2023

Journal of Food Quality

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“…Pomegranate (Punica granatum L.) peel extract is an affluent supply of polyphenols, especially tannins and anthocyanins. pomegranate peels are rich in natural antioxidants and antimicrobial agents (Savikin et al,2018;Kaderides et al,2021;Al-Moghazy and El-Sayed 2023). According to Baenas et al (2019) and Oswell et al, (2018) phenolic compounds, Carotenoids, capsaicinoids, capsinoids, vitamins (E, C) and minerals (Potassium, Phosphorus and Magnesium) make up the majority of the bioactive chemicals found in paprika powder of Capsicum annum L.…”

Section: Introductionmentioning

confidence: 99%

Effect Addition of Lactic Acid and Pomegranate Peel Extract Combined with Paprika Powder on the Safety and Quality of Refrigerated White Grouper Fish (Epinephelus aeneus).

Zeitoun,

Ismail,

Hassanin

et al. 2023

Journal of Food and Dairy Sciences

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White grouper (Epinephelus aeneus) is an economically important fish found in the southern Mediterranean Sea. This study was done to assess the effect of lactic acid buffer (LAB), pomegranate peel extract combined with paprika powder (PPP), and their combinations on the safety and quality of white grouper stored at 4 ℃. Fresh fish was treated with LAB (2 %, 4 %, 6 %, and 8 %), pomegranate peel extract (100 mg/kg) combined with paprika powder (5 g/kg) (PPP) and combinations of LAB with PPP. Microbiological quality, pH value, and organoleptic characteristics were assessed during refrigerated storage. Results showed that psychotropic aerobic bacteria; H2S-producing bacteria and Enterobacteriaceae were strongly inhibited by all treatments applied, which would enhance safety, quality and prolong the shelf life of fish. The highest inhibition was observed with 8% LAB combined with PPP. pH reductions of 0.64, 1.14, 1.61 and 1.99 were observed by treatment with 2%, 4%, 6%, and 8% LAB, respectively. The sensory evaluation showed that lowering the pH to 4.38 did not influence the organoleptic properties of fish, which was supported by the microbiological changes. Fish treated with either 2% LAB or PPP could be refrigerated safely for 7 days at 4 ℃, as compared to 6 days with the untreated samples. Increasing LAB concentration to 4, 6, and 8% increased the shelf life to 8, 9 and 10 days, correspondingly. Additionally, combining LAB (2%,4%, 6%, and 8%) with PPP could further expand the shelf life to 8, 9, 10 and 11 days, respectively.

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Incorporating white radish extract and L. plantarum to ultra-filtrated soft cheese for boost its functional, microbiological, and sensory qualities

El-Sayed,

El-Sayed

2024

Biocatalysis and Agricultural Biotechnology

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Antimicrobial-prebiotic: Novel dual approach of pomegranate peel extract in vitro and in food system

Cited by 6 publications

References 56 publications

Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

Effect Addition of Lactic Acid and Pomegranate Peel Extract Combined with Paprika Powder on the Safety and Quality of Refrigerated White Grouper Fish (Epinephelus aeneus).

Incorporating white radish extract and L. plantarum to ultra-filtrated soft cheese for boost its functional, microbiological, and sensory qualities

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