Synergistic effects of longan (Dimocarpus longan) peel extracts and food additives on oxidative stability of tuna oil

Background: Biodegradable films are appropriate alternatives to synthetic polymers due to their potential to enhance food safety and their function as a carrier for wide a range of food additives especially natural antioxidants. Objective: The aim of this study was to compare the potential antioxidant activities of sodium alginate films containing resveratrol (RES) alone and in combination with Zataria multiflora essential oil (ZEO) using an in vitro model. Methods: At first, the major chemical compositions of ZEO were evaluated by GC/MS. Then, the amount of phenolic compounds of sodium alginate films were evaluated by total phenolic contents assay and antioxidant activities of films were evaluated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Finally, the concentrations of ZEO and RES which showed better antioxidant activities in sodium alginate films were incorporated to films in combination forms to evaluate their synergistic effects. Results: According to gas chromatography-mass spectrometry (GC/MS) analysis, 35 compounds of ZEO were identified and Thymol (37.94%), p-Cymene (9.50%) and 3-Carene (4.98%) were the most important compounds of essential oil, respectively. The results of the radical scavenging evaluations, showed better antioxidant activities of the films containing RES than the films containing ZEO and Butylated hydroxytoluene (BHT). Also, the combined uses of ZEO and RES into alginate films had the synergistic effects (P<0.05). Conclusion: Therefore, it can be concluded that alginate films incorporated with the combination of ZEO and RES is the appropriate option to postpone the oxidative reactions and can be used as natural antioxidant in the food packaging industry.

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Synergistic Effect of Thymol and Carvacrol Combined with Chelators and Organic Acids against Salmonella Typhimurium

Journal of Food Protection ◽

10.4315/0362-028x-70.7.1704 ◽

2007 ◽

Vol 70 (7) ◽

pp. 1704-1709 ◽

Cited By ~ 76

Author(s):

FENG ZHOU ◽

BAOPING JI ◽

HONG ZHANG ◽

HUI JIANG ◽

ZHIWEI YANG ◽

...

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Citric Acid ◽

Synergistic Effect ◽

Organic Acids ◽

Salmonella Typhimurium ◽

Synergistic Effects ◽

Food Additives ◽

Antimicrobial Effect ◽

Food Preservatives

To identify synergistic combinations of different food additives, the antimicrobial effects of thymol and carvacrol against Salmonella Typhimurium were assessed alone and in combination with various other preservatives including EDTA, acetic acid, lactic acid, and citric acid. Overall, growth of Salmonella Typhimurium was significantly inhibited in Mueller-Hinton broth containing thymol, carvacrol, EDTA, acetic acid, lactic acid, or citric acid at concentrations of 400 mg/liter, 400 μl/liter, 300 mg/liter, 0.2% (vol/vol), 0.2% (vol/vol), and 0.2% (wt/vol), respectively. The combination of different antimicrobials such as thymol or carvacrol with EDTA, thymol or carvacrol with acetic acid, and thymol or carvacrol with citric acid all resulted in significantly reduced populations of Salmonella Typhimurium. In samples treated with combinations, these antimicrobials had synergistic effects compared with samples treated with thymol, carvacrol, EDTA, acetic acid, or citric acid alone. However, the combined use of lactic acid with thymol or carvacrol did not produce a synergistic effect against Salmonella Typhimurium. Thus, some chelators or organic acids can be used as food preservatives in combination with thymol and carvacrol to reduce the concentrations needed to produce an adequate antimicrobial effect.

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Biorefinery-Based Approach to Exploit Mixed Cultures of Lipomyces starkeyi and Chloroidium saccharophilum for Single Cell Oil Production

Energies ◽

10.3390/en14051340 ◽

2021 ◽

Vol 14 (5) ◽

pp. 1340

Author(s):

Gaetano Zuccaro ◽

Angelo del Mondo ◽

Gabriele Pinto ◽

Antonino Pollio ◽

Antonino De Natale

Keyword(s):

Single Cell ◽

Mixed Culture ◽

Synergistic Effects ◽

Low Cost ◽

Food Additives ◽

Fatty Acid Distribution ◽

Arundo Donax ◽

Mixed Cultures ◽

Single Cell Oil ◽

Lipomyces Starkeyi

The mutualistic interactions between the oleaginous yeast Lipomyces starkeyi and the green microalga Chloroidium saccharophilum in mixed cultures were investigated to exploit possible synergistic effects. In fact, microalga could act as an oxygen generator for the yeast, while the yeast could provide carbon dioxide to microalga. The behavior of the two microorganisms alone and in mixed culture was studied in two synthetic media (YEG and BBM + G) before moving on to a real model represented by the hydrolysate of Arundo donax, used as low-cost feedstock, and previously subjected to steam explosion and enzymatic hydrolysis. The overall lipid content and lipid productivity obtained in the mixed culture of YEG, BBM + G and for the hydrolysate of Arundo donax were equal to 0.064, 0.064 and 0.081 glipid·gbiomass−1 and 30.14, 35.56 and 37.22 mglipid·L−1·day−1, respectively. The mixed cultures, in all cases, proved to be the most performing compared to the individual ones. In addition, this study provided new input for the integration of Single Cell Oil (SCO) production with agro-industrial feedstock, and the fatty acid distribution mainly consisting of stearic (C18:0) and oleic acid (C18:1) allows promising applications in biofuels, cosmetics, food additives and other products of industrial interest.

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Antioxidant and antimicrobial properties of oregano extract (Origani vulgaris herba L.)

Foods and raw materials ◽

10.21603/2308-4057-2020-1-84-90 ◽

2020 ◽

Vol 8 (1) ◽

pp. 84-90 ◽

Cited By ~ 1

Author(s):

Vladislav Oleynikov

Keyword(s):

Oxidative Stability ◽

Shelf Life ◽

Induction Period ◽

Food Industry ◽

Food Additives ◽

Control Sample ◽

Meat Products ◽

Antimicrobial Properties ◽

Sodium Ascorbate ◽

Rosemary Extract

Introduction. Some ingredients of plant origin possess both antioxidant and bacteriostatic properties. If used in the food industry, they can inhibit microbiological and oxidative damage, thus increasing the shelf life of meat products. Oregano extract is one of such substances, which means that it can be used as an antioxidant and preservative. Therefore, the study of this plant has a significant theoretical and practical potential for the food industry. Study objects and methods. The present research featured ground trimmed beef. The samples with 20% of fat tissue were used to determine the microbiological parameters, while the samples with 30% of fat were used to obtain data on oxidative stability. The control sample contained no additional ingredients. The sample with food additives was pre-treated with acidity regulators and antioxidants, namely sodium acetate E262, ascorbic acid E300, sodium ascorbate E301, sodium citrate E331, and rosemary extract E392. The sample with oregano extract was pre-treated with oregano extract (Origani vulgaris herba L.) in the ratio of 5 g of extract per 1 kg of meat. The extract had been dissolved in 100 g of water. The samples were stored at 4 ± 2°C for 12 days. A CM5 spectrophotometer (Konica Minolta, Japan) was used to determine the color characteristics. The induction period of oxidative stability was determined using an Oxitest oxidative stability analyzer (Velp Scientifica, Italy). The studies were conducted in Austria, Linz. Results and discussion. Oregano extract stabilized the redness rating. For the sample with oregano extract, the induction period of oxidative stability was twice as long as for the control sample and the sample with antioxidants. In addition, oregano inhibited the growth of aerobic and anaerobic microorganisms. Conclusion. The antioxidant and antimicrobial properties of oregano extract prolong the shelf life of ground beef, which makes it possible to reduce the amount of food additives.

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