“…During protein oxidation, protein carbonyl content increases because these groups are converted into carbonyl groups ( Xia et al., 2009 ). Among coated samples, LPE incorporated coatings controlled the protein oxidation more effectively than the other coatings, which could be due to the phenolics in the LPE extract, which express significant antioxidant activities ( Venkatachalam, 2020 ). Fig.…”
Section: Resultsmentioning
confidence: 99%
“…The lower count observed in LPE coated samples was attributed to the defensive actions of LPE towards spoilage microbial species (P < 0.05). Venkatachalam (2020) stated that LPE exhibited a strong antimicrobial activity, especially against the pathogenic bacteria and Enterobacteriaceae . CHI-Gel coating showed inhibition of Enterobacteriaceae .…”
Chitosan-Gelatin (CHI-Gel) based edible coating incorporated with longkong pericarp extract (LPE) was developed and investigated for its impact on the quality of black tiger shrimp (
Penaeus monodon
) during refrigerated storage (4 °C) for 20 days. Shrimp coated with CHI-Gel-LPE (1.5%) had better quality indices than control (no coating), those coated with CHI, CHI-Gel, and CHI-Gel-LPE at lower concentrations (0.5 and 1%). The CHI-Gel-LPE inhibited melanosis and polyphenol oxidase (PPO) and controlled the pH changes in a dose-dependent manner. Lipid oxidation indices such as TBARS, PV,
p
-anisidine, and totox values were significantly controlled by the treatments throughout the storage. The CHI-GEL-LPE-1.5% coated sample had the lowest protein oxidation, and it's ascertained by the lowest loss of sulfhydryl groups, with the lowest carbonyl content throughout the storage (P < 0.05). CHI-Gel-LPE (0.5–1.5%) coated samples had the lowest microbial growth (total viable count, lactic acid bacteria,
Enterobacteriaceae
, and
Psychrotrophic
bacteria) relative to the other treatments. Efficacy in quality maintenance of shrimp by LPE incorporated coating was improved with augmenting concentration used. Overall, LPE in the CHI-Gel edible coating served as a natural antioxidant, with antimicrobial activity and inhibiting melanosis, thus retain the quality and extend the shelf-life of shrimp stored at a refrigerated temperature.
“…During protein oxidation, protein carbonyl content increases because these groups are converted into carbonyl groups ( Xia et al., 2009 ). Among coated samples, LPE incorporated coatings controlled the protein oxidation more effectively than the other coatings, which could be due to the phenolics in the LPE extract, which express significant antioxidant activities ( Venkatachalam, 2020 ). Fig.…”
Section: Resultsmentioning
confidence: 99%
“…The lower count observed in LPE coated samples was attributed to the defensive actions of LPE towards spoilage microbial species (P < 0.05). Venkatachalam (2020) stated that LPE exhibited a strong antimicrobial activity, especially against the pathogenic bacteria and Enterobacteriaceae . CHI-Gel coating showed inhibition of Enterobacteriaceae .…”
Chitosan-Gelatin (CHI-Gel) based edible coating incorporated with longkong pericarp extract (LPE) was developed and investigated for its impact on the quality of black tiger shrimp (
Penaeus monodon
) during refrigerated storage (4 °C) for 20 days. Shrimp coated with CHI-Gel-LPE (1.5%) had better quality indices than control (no coating), those coated with CHI, CHI-Gel, and CHI-Gel-LPE at lower concentrations (0.5 and 1%). The CHI-Gel-LPE inhibited melanosis and polyphenol oxidase (PPO) and controlled the pH changes in a dose-dependent manner. Lipid oxidation indices such as TBARS, PV,
p
-anisidine, and totox values were significantly controlled by the treatments throughout the storage. The CHI-GEL-LPE-1.5% coated sample had the lowest protein oxidation, and it's ascertained by the lowest loss of sulfhydryl groups, with the lowest carbonyl content throughout the storage (P < 0.05). CHI-Gel-LPE (0.5–1.5%) coated samples had the lowest microbial growth (total viable count, lactic acid bacteria,
Enterobacteriaceae
, and
Psychrotrophic
bacteria) relative to the other treatments. Efficacy in quality maintenance of shrimp by LPE incorporated coating was improved with augmenting concentration used. Overall, LPE in the CHI-Gel edible coating served as a natural antioxidant, with antimicrobial activity and inhibiting melanosis, thus retain the quality and extend the shelf-life of shrimp stored at a refrigerated temperature.
“…The results found that TPC is higher than the TFC in the films, indicating that other phenolic compounds are higher in the phyto-films, followed by flavonoids. It could be due to the addition of LPE, which contains more phenols, lignin, and flavonoids [9]. The study of Karabegović et al [36] observed that the ultrasonication process could extract more phenolics than flavonoids.…”
Section: Phytochemicals and Antioxidant Activitiesmentioning
confidence: 99%
“…Studies have shown that longkong pericarp has numerous biological and pharmacological effects and is an essential alternative to synthetic agents. For example, Venkatachalam [9] reported that longkong pericarp extract (LPE) expressed a significant level of antioxidant, antimicrobial, anti-plasmodial, anti-proliferative, and anti-melanogenesis activities. In addition, LPE contains a rich source of lansic acid, lansiosides, lansiolic acid, lansiolic acid A, iso-onoceratriene, and could also control the hormonal imbalance in humans and promote anti-baldness, antipyretic, and anti-feeding activities.…”
Mung bean (Vigna radiata) flour serves as an excellent biopolymer and a potential material for producing antioxidant and antimicrobial phyto-films. In addition to mung bean flour, this study also combined the longkong (Aglaia dookkoo Griff.) pericarp extract (LPE, 1.5%) and ultrasonication process (0 (C1), 2 (T1), 4 (T2), 6 (T3), 8 (T4), and 10 (T5) min, sonicated at 25 kHz, 100% amplitude) in film emulsion production to improve the antioxidant and antimicrobial efficiency in the phyto-films. This study showed that sonication increased the phyto-films’ color into more lightness and yellowness, and the intensity of the color changes was in accordance with the increased sonication time. Alternatively, the thickness, water vapor permeability, and solubility of the films were adversely affected by extended sonication. In addition, elongation at break and tensile strength increased while the Young modulus decreased in the phyto-films with the extended sonication. Furthermore, the droplet size and polydispersity index of the phyto-films decreased with extended sonication. Conversely, the zeta potential of the film tended to increase with the treatments. Furthermore, phytochemicals such as total phenolic content and total flavonoid contents, and the radical scavenging ability of phyto-films against the DPPH radical, ABTS radical, superoxide radical, hydroxyl radical, and ferrous chelating activity, were significantly higher, and they were steadily increased in the films with the extended sonication time. Furthermore, the phyto-films showed a significant control against Gram (-) pathogens, followed by Gram (+) pathogens. A higher inhibitory effect was noted against L. monocytogens, followed by S. aureus and B. subtilis. Similarly, the phyto-films also significantly inhibited the Gram (-) pathogens, and significant control was noted against C. jejuni, followed by E. coli and P. aeruginosa. Regardless of the mung bean flour, this study found that longkong pericarp extract and the sonication process could also effectively be used in the film emulsions to enhance the efficiency of the antioxidant and antimicrobial properties of phyto-films.
“…), organic acids (maleic acid, citric acid, and glycolic acid), and vitamins (vitamin C, vitamin A, thiamine, riboflavin, niacin, etc.) (Venkatachalam, 2020 ). The seed extract of L. parasiticum is known for its use in deworming, ulcer medication, dysentery, and malaria in traditional medicine (Tanaka et al, 2002 ; Abdullah et al, 2005 ; Sunpapao et al, 2016 ; Ruhisha and Choudhury, 2017 ; Potipiranun et al, 2018 ; Ramadhan et al, 2018 ).…”
Here we show the novel anti-helminthic potential of Lansium parasiticum aqueous extract-protected silver nanoparticles (LAgNPs) against albendazole-resistant gastrointestinal parasite Haemonchus contortus. LAgNPs showed LD50 values of 65.6 ± 32.8 nM (12 h), 139.6 ± 39.9 nM (12 h), and 64.3 ± 8.5 nM (24 h) against adult male, female, and L3 larvae, respectively. LAgNPs was also quite effective in inhibiting egg hatching, with an IC50 value of 144.4 ± 3.1 nM at 48 h of exposure. Exposure to LAgNPs generated oxidative stress and mediated physical damage in the worms' tissue. A sharp increase in reactive oxygen species and nitric oxide synthase levels was prominent due to LAgNPs' exposure. In response to oxidative stress, a sharp increase of stress-responsive enzymes' activity, like catalase, superoxide dismutase, and glutathione peroxidase activity, along with the concentration of glutathione, was observed in worm tissue, which indicated a LAgNP-responsive alteration of metabolism. The results give rise to the opportunity for the development of alternative treatment for drug-resistant parasitic worms.
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