Composition, antibacterial and antioxidant activities of Pimpinella saxifraga essential oil and application to cheese preservation as coating additive

Ksouda, Ghada; Sellimi, Sabrine; Merlier, Franck; Falcimaigne-Cordin, A.; Thomasset, Brigitte; Nasri, Monçef; Hajji, Mohamed

doi:10.1016/j.foodchem.2019.02.103

Cited by 74 publications

(51 citation statements)

References 45 publications

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“…As mentioned above, ( E )-anethole is the major compound present in the EO. Its relative percentages reported in the literature are in the range of 82–90% [ 24 , 28 , 37 , 38 , 39 , 40 ]. The wide variation in the amount of ( E )-anethole could be attributed to several factors, namely harvest times [ 26 ], extraction technique [ 41 ], stages of plant maturity [ 42 ], fertilizer type [ 43 ], date, collection sites and sowing [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

Pimpinella anisum Essential Oil Nanoemulsion Toxicity against Tribolium castaneum? Shedding Light on Its Interactions with Aspartate Aminotransferase and Alanine Aminotransferase by Molecular Docking

et al. 2020

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The insecticidal activity is the result of a series of complex interactions between toxic substances as ligands and insect’s enzymes as targets. Actually, synthetic insecticides used in pest control programs are harmful to the environment and may affect non-target organisms; thus, the use of natural products as pest control agents can be very attractive. In the present work, the toxic effect of aniseed (Pimpinella anisum L.) essential oil (EO) and its nanoemulsion (NE) against the red flour beetle Tribolium castaneum, has been evaluated. To assess the EO mode of action, the impact of sub-lethal concentrations of aniseed EO and NE was evaluated on enzymatic and macromolecular parameters of the beetles, including aspartate aminotransferase (AST), alanine aminotransferase (ALT), total protein, total lipids and glucose. Finally, a molecular docking study was conducted to predict the mode of action of the major EO and NE components namely E-anethole, Limonene, alpha-himalachalene, trans-Verbenol and Linalool at binding site of the enzymes AST and ALT. Herein, the binding location of the main compounds in both proteins are discussed suggesting the possible interactions between the considered enzymes and ligands. The obtained results open new horizons to understand the evolution and response of insect-plant compounds interactions and their effect predicted at the molecular levels and side effects of both animal and human.

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Section: Resultsmentioning

confidence: 99%

Pimpinella anisum Essential Oil Nanoemulsion Toxicity against Tribolium castaneum? Shedding Light on Its Interactions with Aspartate Aminotransferase and Alanine Aminotransferase by Molecular Docking

et al. 2020

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“…In the meantime, the antibacterial activity of different plant EOs is well-documented against both Gram-positive ( Bacillus subtilis , Staphylococcus aureus , Listeria monocytogenes ) and Gram-negative ( Escherichia coli , Salmonella typhimurium , Pseudomonas aeruginosa , Camplyobacter spp.) bacteria [ 11 , 38 , 39 , 40 , 41 , 42 ]. In addition to these, clinical and standard strains can also differ in terms of their sensitivities against EOs [ 42 ].…”

Section: Antimicrobial Activities Of Essential Oilsmentioning

confidence: 99%

“…[ 178 ], Artemisia dracunculus (tarragon) [ 174 ], Pistacia vera L. [ 184 ], Lavandula angustifolia Mill. (lavender) and Lavandula x intermedia Emeric (lavandin) cultivars [ 201 ], Eucalyptus globulus and Eucalyptus radiata [ 167 ], Tanacetum vulgare L. [ 187 ], Pelargonium asperum and Ormenis mixta [ 183 ], Agastache foeniculum [ 173 ], Catha edulis Forsk cultivars (khat) [ 176 ], Artemisia herba-alba [ 175 ], Litsea cubeba [ 202 ], Prangos gaubae [ 185 ], Psidium cattleianum Sabine [ 186 ], Pimpinella saxifrage [ 11 ], Rumex hastatus D. Don [ 203 ], Laurus nobilis (laurel), Zingiber officinale (ginger) and Anethum graveolens (dill) [ 148 ], and Melaleuca alternifolia [ 179 ].…”

Section: Antioxidant Activities Of Essential Oilsmentioning

confidence: 99%

“…On the other hand, the consumer acceptance of this new active edible coating was evaluated by 21 panelists using a five-point hedonic scale. The coated samples were more appreciated in terms of odor, flavor, and color without any change in the texture of the product [ 11 ]. In another study, beef samples were coated by immersing to the cinnamon EO-loaded Shahri Balangu seed mucilage (SBM) solution for 1 min.…”

Section: Recent Trends In Essential Oilsmentioning

confidence: 99%

“…In vitro studies have been followed by in vivo antimicrobial tests to measure the efficacy of EOs in the food systems. There are studies focusing on the application of EOs especially using recent technologies such as edible coating on beef [ 10 ] and on cheese [ 11 ] and nanoencapsulation for bread [ 12 ]. In addition to their usage as antimicrobial agents, their antioxidant activities have also received great interest.…”

Section: Introductionmentioning

confidence: 99%

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Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

et al. 2020

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The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils—natural and liquid secondary plant metabolites—are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc. This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities. Additionally, the recent applications of EOs including encapsulation, edible coatings, and active packaging are outlined.

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Respiration‐Triggered Release of Cinnamaldehyde from a Biomolecular Schiff Base Composite for Preservation of Perishable Food

Liu,

Kuai,

Lin

et al. 2023

Advanced Science

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One‐third of the food produced worldwide is wasted annually and never consumed, of which ≈ 40–50% are perishable vegetables and fruits (VFs). Although various methods are proposed to reduce this loss, high manufacturing costs and food safety concerns pose significant challenges for the preservation of VFs. Herein, a respiration‐triggered, self‐saving strategy for the preservation of perishable products based on a biomolecular Schiff base composite fabricated by imidization of chitosan and cinnamaldehyde (CS‐Cin) is reported. Ripening of VFs produces acid moisture and triggers a Schiff base reaction in CS‐Cin, permitting the release of volatile Cin into the storage space. This enables versatile preservation by placing CS‐Cin on the side without the need to touch the food, like the desiccant packet in a food packaging bag, while the rotting of VFs is retarded in a self‐saving manner. As a result, the lifetimes of broccoli and strawberries are extended from 2 to 8 days. Furthermore, CS‐Cin with restored preservative properties can be repeatedly recycled from used CS via imidization with Cin. Compared with conventional techniques, the preservatives are easy to use, versatile, and cost‐effective, and the respiration‐responsive release of Cin empowers a self‐saving approach toward the smart preservation of perishable food.

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Composition, antibacterial and antioxidant activities of Pimpinella saxifraga essential oil and application to cheese preservation as coating additive

Cited by 74 publications

References 45 publications

Pimpinella anisum Essential Oil Nanoemulsion Toxicity against Tribolium castaneum? Shedding Light on Its Interactions with Aspartate Aminotransferase and Alanine Aminotransferase by Molecular Docking

Pimpinella anisum Essential Oil Nanoemulsion Toxicity against Tribolium castaneum? Shedding Light on Its Interactions with Aspartate Aminotransferase and Alanine Aminotransferase by Molecular Docking

Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review

Respiration‐Triggered Release of Cinnamaldehyde from a Biomolecular Schiff Base Composite for Preservation of Perishable Food

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