Evaluation of antioxidant and antimicrobial properties of enzymatically hydrolysed Cucurbita pepo and Linum usitatissimum seedcakes

Ratz-Łyko, Anna; Arct, Jacek

doi:10.1007/s10068-015-0233-6

Cited by 5 publications

(2 citation statements)

References 30 publications

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“…Pectinex Smash, Pectinex BE 3-L and Biopectinase CCM treated samples exhibited the highest antimicrobial activity against the Staphylococcus strains, while Pectinex Ultra SP-L, Pectinex 3 XL and Pectinex BE XXL treatments were superior in case of the Salmonella isolates. For pumpkin and flaxseed extracts, treatment using a mixed cocktail of immobilized Aspergillus oryzae α-amylase, and Aspergillus niger β-glucosidase and β-glucanase enzymes (in a ratio of 1:1:1) resulted in elevated antimicrobial activity against pathogenic bacteria compared to the enzyme-free sample [90]. Red grape pomace subjected to cellulase-assisted extraction efficiently inhibited the growth of E. coli and S. aureus pathogens in the study of Kabir et al [31].…”

Section: Foodborne Pathogens and Food Spoilage Organismsmentioning

confidence: 99%

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

et al. 2020

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Phenolic compounds and extracts with bioactive properties can be obtained from many kinds of plant materials. These natural substances have gained attention in the food research as possible growth inhibitors of foodborne pathogenic and spoilage bacteria. Many phenolic-enriched plant extracts and individual phenolics have promising anti-quorum sensing potential as well and can suppress the biofilm formation and toxin production of food-related pathogens. Various studies have shown that plant phenolics can substitute or support the activity of synthetic food preservatives and disinfectants, which, by the way, can provoke serious concerns in consumers. In this review, we will provide a brief insight into the bioactive properties, i.e., the antimicrobial, anti-quorum sensing, anti-biofilm and anti-enterotoxin activities, of plant phenolic extracts and compounds, with special attention to pathogen microorganisms that have food relation. Carbohydrase aided applications to improve the antimicrobial properties of phenolic extracts are also discussed.

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Section: Foodborne Pathogens and Food Spoilage Organismsmentioning

confidence: 99%

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

et al. 2020

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“…During fermentation, microbial enzymes release molecules bound within the plant matrix, making them more available for the extraction and increasing their activity (e.g., the number of free hydroxyl groups in the phenyl ring of phenolic aglycones). As shown by Ratz-Łyko and Arct [15], after the hydrolysis of pumpkin oil cake with microbial β-glucanase and β-glucosidase, the level of FCRS and reducing sugars increased in the extracts, which was accompanied by a significant rise in the antiradical activity. The proteolytic activity of the fungal strain during the fermentation of plant substrates can also result in the production of low-molecular weight peptides with antioxidant activity [16].…”

Section: Effect Of the Processingmentioning

confidence: 84%

Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake

Starzyńska-Janiszewska

Duliński

Stodolak

2020

Molecules

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Solid-state fermentation with food-grade fungal strains can be applied to enhance the bioactive parameters of agro-industrial by-products. Tempe-type fermentation can be adapted to various substrates, but the key factor is the appropriate strain selection. The aim of this study was to compare the potential of Rhizopus strains for obtaining products of improved antioxidant activity from pumpkin oil cake. For this purpose, substances reacting with the Folin-Ciocalteu reagent, with free radical scavenging potential, as well as reducing power were assessed. The effect of the fermentation on the phytate level and inositol phosphate profile in the material was also monitored. The fermentation resulted in the significant enhancement of the antioxidant potential of pumpkin oil cake in the case of all the strains tested, but the most efficient one was R. oligosporus ATCC 64063. During the course of fermentation, the level of phytate in the material decreased (the highest reduction rate was observed in the oil cake fermented with R. oryzae CBS 372.63), while peptides and fungal glucosamine were accumulated. Tempe-type fermentation can be considered as an alternative way of improving the bioactive parameters of pumpkin oil cake and, thanks to the various activities of different Rhizopus strains, it is possible to obtain products of desired parameters.

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Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach

Koh

Uthumporn

Ahmad

et al. 2017

Food Sci Biotechnol

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Evaluation of antioxidant and antimicrobial properties of enzymatically hydrolysed Cucurbita pepo and Linum usitatissimum seedcakes

Cited by 5 publications

References 30 publications

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake

Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach

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