Current Perspective of Dermatophytosis in Animals

Gautam, Shiv Shanker; Bithel, Navneet; Babu, Neelesh; Kumar, Sanjay

doi:10.1007/978-3-030-69507-1_7

Cited by 3 publications

(2 citation statements)

References 43 publications

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“…Ramezani et al [51] also showed the significant antibacterial activity of VOE and attributed this activity to the presence of phenols, flavonoids, pectin polysaccharides, salicylic acid, and special proteins such as cyclotides. In other studies, the significant antibacterial activity of VOE against different pathogenic bacteria was also confirmed [52]. In most research, the antibacterial activity of plant extracts against Gram-positive bacteria has been higher than Gram-negative bacteria [53].…”

Section: Antibacterial Activitymentioning

confidence: 72%

“…According to research, phenolic extracts cause bacteria cell death by destroying the cell wall, cytoplasmic membrane, and membrane proteins and interfering with the enzymes secreted from the membrane of microorganisms [73]. In previous studies, the significant antimicrobial activity of VOE has been confirmed [52,74]. In the research of Zarrabi et al [74], cyclotides were introduced as one of the active VOE compounds with high antibacterial activity.…”

Section: Microbial Loadmentioning

confidence: 99%

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Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage

Nikmanesh

Baghaei

Nafchi

2023

Foods

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In this research, the antioxidant and antibacterial activities of active films based on potato starch containing Viola odorata extract (VOE) were investigated both in vitro and in chicken fillets. The VOE was added to the starch film formulation at 0, 1, 2, and 3% (w/v). The results showed that by increasing the extract level, the total phenol content and antioxidant and antibacterial activity of the films against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium improved remarkably. The results of the meat tests indicated the significant antioxidant and antimicrobial activity of active films containing different levels of VOE in chicken fillets, and a direct relationship was observed between the concentration of the extract and the functional activity of the films, so with the increase in the concentration of the extract in the films, the rate of lipid oxidation and growth of microorganisms in the chicken fillets decreased significantly during the storage period, and less volatile nitrogen bases, metmyoglobin, and oxidation products were produced in the fillets. In general, the results of this research demonstrated that an active film based on potato starch containing VOE (especially 2 and 3% levels) has the ability to extend the oxidative and microbiological shelf life of chicken fillets during cold storage for at least eight days.

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Section: Antibacterial Activitymentioning

confidence: 72%

Section: Microbial Loadmentioning

confidence: 99%

Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage

Nikmanesh

Baghaei

Nafchi

2023

Foods

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Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating <em>Viola</em> <em>Odorata</em> Extract to Improve the Shelf Life of Chicken Fillets

Nikmanesh¹,

Baghaei²,

Nafchi³

2023

Preprint

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In this research, the antioxidant and antibacterial activities of active films based on potato starch containing Viola odorata extract (VOE) were investigated both in vitro and in chicken fillets. The VOE was added to the starch film formulation at 0, 1, 2, and 3% (w/v). The results showed that by increasing the extract level, the total phenol content and antioxidant and antibacterial activity of the films against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium improved remarkability. The results of meat tests indicated significant antioxidant and antimicrobial activity of active films containing different levels of VOE in chicken fillets, and a direct relationship was observed between the concentration of the extract and the functional activity of the films, so with the increase in the concentration of the extract in the films, the rate of lipid oxidation and growth of microorganisms in chicken fillets decreased significantly during the storage period, and less volatile nitrogen bases, metmyoglobin, and oxidation products were produced in the fillets. In general, the results of this research demonstrated that active film based on potato starch containing VOE (especially 2 and 3% levels) has the ability to extend the oxidative and microbiological shelf life of chicken fillets during cold storage for at least eight days.

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An in vitro and in silico study of anti-dermatophytic activity of gossypol from fruits of Thespesia populnea (L.) Sol. ex Correa

Mathew

Anuthara

Midhun

2021

Asian Pac J Trop Biomed

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Current Perspective of Dermatophytosis in Animals

Cited by 3 publications

References 43 publications

Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage

Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating Viola odorata Extract to Improve the Oxidative and Microbiological Quality of Chicken Fillets during Refrigerated Storage

Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch Incorporating <em>Viola</em> <em>Odorata</em> Extract to Improve the Shelf Life of Chicken Fillets

An in vitro and in silico study of anti-dermatophytic activity of gossypol from fruits of Thespesia populnea (L.) Sol. ex Correa

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