Functionalization of electrospun fish gelatin mats with bioactive agents: Comparative effect on morphology, thermo‐mechanical, antioxidant, antimicrobial properties, and bread shelf stability

RESEARCH PROPOSAL: PROBING THE EFFECT OF ACTIVE EDIBLE OIL COATING ON SAFETY, SHELF STABILITY AND QUALITY OF SOFT CHEESE

10.31224/osf.io/8bz5w ◽

2021 ◽

Author(s):

S M Nazmuz Sakib

Keyword(s):

Essential Oils ◽

Antimicrobial Properties ◽

Base Material ◽

Minimal Processing ◽

Shelf Stability ◽

Soft Cheese ◽

Safe Food ◽

Level Of Significance ◽

Innovative Techniques

Consumers' demand, perception, and preference for high quality, safe food, and awareness of health hazards of synthetic and chemical preservatives have attracted the food processors, food technologist's and industries to develop innovative techniques with the incorporation of natural components and minimal processing. Developing and utilizing the active edible coatings for shelf stability of the semi-perishable foods is one of these new innovative techniques. That's why the present study is planned to develop active edible coating using clove and peppermint essential oils as active ingredients and whey powder as the base material. Essential oils of peppermint and clove possess the antioxidant and antimicrobial properties. It is supposed that these properties of essential oils may enhance the safety, quality, and shelf stability of the cheese during storage. Soft cheese will be prepared, and these coatings will be applied to it. Then products will be stored at 4 and 25 ℃ for 15 days and will be analyzed every 3rd day for various safety, quality, and shelf stability attributes. All the obtained data will be statically analyzed to check the level of significance of these coatings.

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Phenolic Composition and Skin-related Properties of the Aerial Parts Extract of Different Hemerocallis Cultivars

Antioxidants ◽

10.3390/antiox9080690 ◽

2020 ◽

Vol 9 (8) ◽

pp. 690 ◽

Cited By ~ 1

Author(s):

Katarzyna Szewczyk ◽

Małgorzata Miazga-Karska ◽

Wioleta Pietrzak ◽

Łukasz Komsta ◽

Barbara Krzemińska ◽

...

Keyword(s):

Antimicrobial Properties ◽

Total Phenolic ◽

Phenolic Composition ◽

Flavonoid Content ◽

Eastern Asia ◽

High Concentration ◽

Health Value ◽

Aerial Parts ◽

Bioactive Agents

Hemerocallis plants are important vegetables with nutritional and health value, especially in eastern Asia, where they have been used as medicines to cure disease such as depression and inflammation for thousands of years. The present study concerns the determination of flavonoids and phenolic acids, as well as antioxidant, anti-collagenase, anti-elastase, anti-tyrosinase and antimicrobial properties of taxa cultivated in Poland. For chemical composition estimation, LC-ESI-MS/MS analysis and spectrophotometric assays were performed. The results show the presence of sixteen compounds in all analyzed species. Among the investigated cultivars, it was found that H. “Chicago Apache” and H. fulva var. kwanso have the highest total phenolic acid and flavonoid content. The most abundant compounds in all analyzed extracts were chlorogenic acid (209.8 to 1010.0 µg/g of DE) and quercetin-3-O-rutinoside (114.7 to 1049.7 µg/g of DE). The studied extracts exhibited moderate to high skin-related activities. These properties were correlated with a high concentration of polyphenols. The present study demonstrated that Hemerocallis cultivars contain significant amounts of phenolic compounds with good skin-related activities and could be interesting as novel sources of bioactive agents for the pharmaceutical, food and cosmetic industries.

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Effect of pomegranate (Punica granatum L.) peel powder on the antioxidant and antimicrobial properties of fish gelatin films as active packaging

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.10.007 ◽

2019 ◽

Vol 89 ◽

pp. 253-259 ◽

Cited By ~ 43

Author(s):

Z.A. Nur Hanani ◽

F. Cheng Yee ◽

M.A.R. Nor-Khaizura

Keyword(s):

Antimicrobial Properties ◽

Punica Granatum ◽

Active Packaging ◽

Fish Gelatin ◽

Gelatin Films ◽

Punica Granatum L

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Use of Microcapsules of Oregano Essential Oil to Extend the Shelf Life of Strawberries

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.262.422 ◽

2012 ◽

Vol 262 ◽

pp. 422-425

Author(s):

Guang Fa Liu ◽

Jian Qing Wang ◽

Ya Zhu Zhao

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Shelf Life ◽

Antimicrobial Properties ◽

Tween 80 ◽

Oregano Essential Oil ◽

Plant Essential Oils ◽

Uv Visible ◽

Bioactive Agents ◽

Cinnamon Essential Oil

This work explored the use of microcapsules of natural plant essential oils to increase the shelf life of strawberries during storage. First, antimicrobial tests were performed with selected essential oils to evaluate their antimicrobial capacities against moulds isolated from strawberries. Oregano essential oil was found as strong bioactive agents against moulds from strawberries, whereas cinnamon essential oil had lower antimicrobial properties. Then, microcapsules of oregano essential oil were prepared with oregano essential oil, sodium alginate, Tween 80, and monoglycerides, and their internal structure were observed by SEM, and their oils contain were tested by UV-visible spectrophotometer inspection. Different amounts of microcapsules of oregano essential oil were wrapped into small polypropylene non-woven package, and they were pasted on the internal of corrugated boxes. Finally, freshly picked strawberries were put into corrugated boxes and stored at room temperature (from 16°C to 18°C) for 4 days. The results showed that the use of microcapsules of oregano essential oil could effectively inhibit the decay of strawberries, maintain their quality, and extend their shelf life. Strawberries presented the best quality when the amount of microcapsules arrived at 0.828 grams per 500 grams of strawberries.

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Development of bioactive fish gelatin/chitosan nanoparticles composite films with antimicrobial properties

Food Chemistry ◽

10.1016/j.foodchem.2015.09.004 ◽

2016 ◽

Vol 194 ◽

pp. 1266-1274 ◽

Cited By ~ 138

Author(s):

Seyed Fakhreddin Hosseini ◽

Masoud Rezaei ◽

Mojgan Zandi ◽

Farhid Farahmandghavi

Keyword(s):

Chitosan Nanoparticles ◽

Composite Films ◽

Antimicrobial Properties ◽

Fish Gelatin

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Strategies to Reduce Biofilm Formation in PEEK Materials Applied to Implant Dentistry—A Comprehensive Review

Antibiotics ◽

10.3390/antibiotics9090609 ◽

2020 ◽

Vol 9 (9) ◽

pp. 609

Author(s):

Renata Scheeren Brum ◽

Luiza Gomes Labes ◽

Cláudia Ângela Maziero Volpato ◽

César Augusto Magalhães Benfatti ◽

Andrea de Lima Pimenta

Keyword(s):

Biofilm Formation ◽

Bacterial Colonization ◽

Antimicrobial Properties ◽

Comprehensive Review ◽

Polyether Ether Ketone ◽

Implant Dentistry ◽

Bioactive Agents ◽

Short Time ◽

And Staphylococcus Aureus ◽

New Strategies

Polyether-ether-ketone (PEEK) has emerged in Implant Dentistry with a series of short-time applications and as a promising material to substitute definitive dental implants. Several strategies have been investigated to diminish biofilm formation on the PEEK surface aiming to decrease the possibility of related infections. Therefore, a comprehensive review was carried out in order to compare PEEK with materials widely used nowadays in Implant Dentistry, such as titanium and zirconia, placing emphasis on studies investigating its ability to grant or prevent biofilm formation. Most studies failed to reveal significant antimicrobial activity in pure PEEK, while several studies described new strategies to reduce biofilm formation and bacterial colonization on this material. Those include the PEEK sulfonation process, incorporation of therapeutic and bioactive agents in PEEK matrix or on PEEK surface, PEEK coatings and incorporation of reinforcement agents, in order to produce nanocomposites or blends. The two most analyzed surface properties were contact angle and roughness, while the most studied bacteria were Escherichia coli and Staphylococcus aureus. Despite PEEK’s susceptibility to biofilm formation, a great number of strategies discussed in this study were able to improve its antibiofilm and antimicrobial properties.

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