scholarly journals Antimicrobial stability of Cosmos caudatus extract at varies pH and temperature, and compounds identification for application as food sanitiser

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 83-91
Author(s):  
N.A.H. Yusoff ◽  
Y. Rukayadi ◽  
F. Abas ◽  
A. Khatib ◽  
M Hassan
Keyword(s):  
Antimicrobial Activity ◽  
Food Poisoning ◽  
Natural Food ◽  
Long Term Effects ◽  
Safety Issues ◽  
Food Industries ◽  
Cosmos Caudatus ◽  
Food Quality And Safety ◽  
C 30 ◽  
C 50

The occurrence of foodborne diseases and food poisoning due to the consumption of contaminated foods is increasing nowadays, thus become a major threat to food industries in particular. In order to overcome this problem, prevention must be taken at the early stages of food preparation like sanitization. Typically, chemically based antimicrobial sanitisers were used in food industries to remove dirt and microbial population on food surfaces or food equipment. However, the emergence of microbial resistance and consumer awareness on the formation of carcinogenic compounds and safety issues in long term effects has led researchers to find an alternative. Therefore, a study was conducted to find a natural food sanitiser that was able to minimize the number of harmful bacteria without a change in the food quality and safety. In this study, the stability of Cosmos caudatus extract at different pH (pH 3, pH 7, pH 8 and pH 11) and temperatures (25°C, 30°C, 50°C, 80°C and 121°C) were determined for suitability as food sanitiser. The identification and quantification of this plant extract also were performed using HPLC and LC-MS/MS analysis to detect the major compounds which contributed to the biological activity of C. caudatus extract. Generally, results showed that the antimicrobial activity of C. caudatus extract was stable after exposure to various pH and temperatures, in fact, the extract increased its antimicrobial activity at lower acidity (pH 3) and higher temperature (50°C) against most pathogens. Furthermore, quercetin 3-O-rhamnoside was identified as a major compound in C. caudatus extract with the relative amounts of 29.66 mg/g. It can be concluded that C. caudatus extract is stable when exposed to various pH and temperatures. These useful findings have proved the antimicrobial stability of C. caudatus extract after exposure to several pH and temperatures thus can be further developed as a food sanitiser in food industries.

scholarly journals Nutritional Characteristics of Australian Grown Feijoa (Acca sellowiana) and Its Antimicrobial Activity

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 100
Author(s):  
Anh Dao Thi Phan ◽  
Mridusmita Chaliha ◽  
Rohan Bicknel ◽  
Yasmina Sultanbawa ◽  
Michael E. Netzel
Keyword(s):  
Antimicrobial Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Food Poisoning ◽  
Biological Properties ◽  
Natural Food ◽  
Fruit Peel ◽  
Tropical Fruit ◽  
Wide Range ◽  
Acca Sellowiana

The present study determined the chemical composition, bioactive compounds and biological properties of Australian grown feijoa (Acca sellowiana) (including whole fruit with peel, fruit peel and pulp) in order to assess the nutritional quality and antimicrobial activity of this tropical fruit. Polyphenolic compounds and vitamins were determined by UHPLC-PDA-MS/MS, showing that the feijoa fruit not only contains a high amount of antioxidant flavonoids, but is also a rich source of vitamin C (63 mg/100 g FW in the whole fruit and 95 mg/100 g FW in the peel; Recommended Dietary Intake (RDI) for adults: 45 mg/day). The proximate, essential minerals and selected trace elements indicate that feijoa fruit is a valuable source of dietary fibre and potassium. The edible fruit peel possesses significantly more antioxidant flavonoids and vitamin C than the fruit pulp. This is most probably the reason for the observed strong antimicrobial activity of feijoa peel-extracts against a wide-range of microorganism responsible for food spoilage and food poisoning. The consumption of feijoa, whole fruit with peel, can deliver a considerable amount of bioactive compounds such as vitamin C, flavonoids and fibre, and therefore, may contribute to a healthy diet. Furthermore, the potential use of feijoa-peel as a natural food perseverative needs to be investigated in follow-up studies.

A Static Game Study between Food Enterprises Based on Value Perception Differences of Food Quality and Safety

2013 ◽  
Vol 791-793 ◽  
pp. 2171-2174
Author(s):  
Yuan Fen Yin ◽  
Yun Deng ◽  
Xiu Li Sang
Keyword(s):  
Food Quality ◽  
Game Model ◽  
Quality And Safety ◽  
Static Game ◽  
Safety Issues ◽  
Value Perception ◽  
Safety Mechanism ◽  
Psychology And Economics ◽  
Food Quality And Safety ◽  
Food Market

Behavior strategy of food enterprises exerts a direct influence on food quality and safety. Against the backdrop of value perception differences on food quality and safety between different food enterprises, this paper establishes a static game model and based on prospect theory, explores the reasons for food quality and safety issues in our food market from the perspectives of psychology and economics. Finally, it presents a more scientific food quality and safety mechanism and countermeasures.

Good Manufacturing Practices and Safety Issues in Functional Food Industries

2020 ◽  
pp. 613-628
Author(s):  
Andrew G. Mtewa ◽  
Ibrahim Chikowe ◽  
Shashank Kumar ◽  
Kennedy J. Ngwira ◽  
Fanuel Lampiao
Keyword(s):  
Functional Food ◽  
Safety Issues ◽  
Food Industries ◽  
Good Manufacturing Practices

scholarly journals ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF COCOA POD THAT ASSOCIATED IN MALTODEXTRIN IN VARIOUS CONCENTRATION

2018 ◽  
Vol 5 (2) ◽  
pp. 123
Author(s):  
Asriani Hasanuddin ◽  
Chairil Anwar ◽  
Marhawati Mappatoba ◽  
Hafsah Hafsah
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Diffusion Method ◽  
Natural Food ◽  
Skin Extract ◽  
E Coli ◽  
Dpph Method ◽  
Antioxidant And Antimicrobial Activity ◽  
Peel Extract

Cocoa pod extract ((Theobroma cacao L.) has antioxidant and antimicrobial activity that has the potential as a natural food preservative. However, in its use the cocoa fruit skin extract has a disadvantage because the short shelf time and its application to food are limited, efforts are needed to prevent damage and extend shelf life, one of the efforts that can be done is by encapsulating the extract.This study aims to determine the antibacterial activity and antioxidant encapsulation of cocoa peel extract, this study begins with the extraction of cocoa pods with ethanol solvent by comparing cocoa pods : solvent 1: 4 The skin of cacao cocoa fruit used is yellow harvested cocoa fruit, then chopped and dried to form flour.The sample is extracted by maceration with ethanol solvent Antioxidant test is done by DPPH method, while antibacterial test is carried out by the well diffusion method. This study used a completely randomized design method (CRD) with 5 treatments using a maltodextrin concentration of 20% (M1); 30% (M2); 40% (M3); 50% (M4) and 60% (M5). The results showed that the treatment gave the highest yield in the treatment of 60% maltodextrin concentration (M5), while the highest antioxidant activity was obtained in the treatment of 20% maltodextrin (M1) with IC50 75.98 µg / mL and the treatment with the lowest antioxidant activity was obtained at treatment of 60% maltodextrin concentration (M5) with IC50 value 114.89 µg / mL. While for the antimicrobial activity also obtained with the same results, namely treatment of 20% (M1) obtained a higher inhibition diameter compared to treatment at 30%; 40%; 50% and 60% for all types of bacteria. The inhibition diameter in the treatment of the concentration of maltodextrin 20% (M1) for E. coli bacteria is between 4.12 mm - 10.95 mm, Salmonella sp is 2.85 mm - 8 , 25 mm and for Staphylococcusaureus of 5.15 mm - 13.90 mm and the lowest inhibition diameter was obtained in the treatment of 60% maltodextrin concentration (M5) for E. coli bacteria of between 2.0 mm - 4.79 mm, Salmonella sp of 1.15 mm - 4.35 mm and for Staphylococcusaureusat 2.76 mm - 5.17 mm.This study concluded that the encapsulation of cocoa peel extract using 20% maltodextrin had the highest antioxidant and antimicrobial activity when compared with other treatments namely 30% concentration; 40%; 50% and 60% but for the treatment of 20% and 30% there is no difference. Ethanol extract of cocoa pods can be made in the form of encapsulates which are very likely to be used as natural preservatives.

scholarly journals Phytochemical Characteristics and Antimicrobial Activity of Australian Grown Garlic (Allium Sativum L.) Cultivars

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 358 ◽  
Author(s):  
Anh Dao Thi Phan ◽  
Gabriele Netzel ◽  
Panhchapor Chhim ◽  
Michael E. Netzel ◽  
Yasmina Sultanbawa
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Principal Component ◽  
Industrial Applications ◽  
Natural Food ◽  
Organosulfur Compounds ◽  
Photodiode Array Detection ◽  
Commercial Sample ◽  
Skin Samples

This study systematically evaluated the main bioactive compounds and associated biological properties of two Australian grown garlic cultivars and commercial non-Australian grown garlic (for comparison purposes only). Additionally, the distribution of bioactive compounds in garlic skin and clove samples was determined to obtain a better understanding of the potential biological functionality of the different garlic parts. The identification and quantification of bioactive compounds was performed by ultra-high performance liquid chromatography with mass spectrometry and photodiode array detection (UHPLC-PDA-MS). A principal component analysis was applied to assess the correlation between the determined bioactive compounds and antioxidant capacity as well as antimicrobial activity. The content of phenolic compounds (free and bound forms) in the garlic skin samples was significantly (p < 0.05) higher than that of the garlic cloves, and was also higher (p < 0.05) in the Australian grown cultivars compared to the commercial non-Australian grown garlic. Anthocyanins were found in the skin samples of the Australian grown garlic cultivars. The organosulfur compounds were higher (p < 0.05) in the cloves compared to the skin samples and higher (p < 0.05) in the Australian grown cultivars compared to the studied commercial sample. As the richer source of bioactive compounds, the Australian grown garlic cultivars exhibited a significantly (p < 0.05) higher antioxidant capacity and stronger (p < 0.05) antimicrobial activity than the commercial non-Australian grown garlic. The potential of garlic cultivars rich in bioactive compounds for domestic and industrial applications, e.g., condiment and natural food preservative, should be explored further.

scholarly journals Experiments on Staphylococcus food poisoning

1938 ◽  
Vol 38 (5) ◽  
pp. 623-637 ◽  
Author(s):  
F. C. Minett
Keyword(s):  
Culture Medium ◽  
Food Poisoning ◽  
Oral Route ◽  
Natural Conditions ◽  
Staph Aureus ◽  
Layer Cake ◽  
Feeding Experiments ◽  
Low Concentrations ◽  
C 30 ◽  
Variable Susceptibility

1. Feeding tests on monkeys (Macacus rhesus), dogs and cats are unsatisfactory for detecting the presence of enterotoxin, owing to the variable susceptibility of these animals by the oral route.2. Using Dolman's method, in which the material is injected intra-peritoneally into kittens, the production of enterotoxin has been demonstrated by: (a) sixteen out of thirty-eight strains of Staph. aureus, isolated from cases of acute or chronic mastitis or from normal udder milk; (b) four out of five strains of Bact. coli, mostly from calves with “white scours”. No enterotoxin was obtained from fifteen strains of Str. agalactiae from mastitis in cows.3. The formation of enterotoxin under natural conditions has been observed: (a) In udder milk seeded with Staph. aureus or naturally contaminated with that organism and stored at atmospheric temperatures (18 and 22°C.). The substance remains active in cheese prepared from such milk. (b) In layer cake made with cream naturally contaminated with Staph. aureus.4. A small outbreak of poisoning due to potted meat paste was shown to be caused by a non-haemolytic Staphylococcus.5. A few feeding experiments on man with milk or cream, in which food-poisoning staphylococci had grown, were negative, but on one occasion a Staphylococcus from a case of mastitis yielded a culture filtrate which caused symptoms of food poisoning.6. Enterotoxin has the following properties. It is resistant to heat (95°C., 30 min.), to low concentrations of formalin sufficient to destroy the haemolytic toxin, to acid (pH 5·0), and to rennet, but is destroyed by trypsin.It diffuses freely into the culture medium but only slightly through collodion. It is antigenic. Its properties are such that enterotoxin can be classed as a bacterial exotoxin.

scholarly journals Muscle fatigue examined at different temperatures in experiments on intact mammalian (rat) muscle fibers

2009 ◽  
Vol 106 (2) ◽  
pp. 378-384 ◽  
Author(s):  
H. Roots ◽  
G. Ball ◽  
J. Talbot-Ponsonby ◽  
M. King ◽  
K. McBeath ◽  
...  
Keyword(s):  
Muscle Fatigue ◽  
Power Output ◽  
Force Depression ◽  
Output Force ◽  
Different Temperatures ◽  
Force Velocity ◽  
C 30 ◽  
C 50 ◽  
Shortening Contractions

In experiments on small bundles of intact fibers from a rat fast muscle, in vitro, we examined the decline in force in repeated tetanic contractions; the aim was to characterize the effect of shortening and of temperature on the initial phase of muscle fatigue. Short tetanic contractions were elicited at a control repetition rate of 1/60 s, and fatigue was induced by raising the rate to 1/5 s for 2–3 min, both in isometric mode (no shortening) and in shortening mode, in which each tetanic contraction included a ramp shortening at a standard velocity. In experiments at 20°C ( n = 12), the force decline during a fatigue run was 25% in the isometric mode but was significantly higher (35%) in the shortening mode. In experiments at different temperatures (10–30°C, n = 11), the tetanic frequency and duration were adjusted as appropriate, and for shortening mode, the velocity was adjusted for maximum power output. In isometric mode, fatigue of force was significantly less at 30°C (∼20%) than at 10°C (∼30%); the power output (force × velocity) was >10× higher at 30°C than at 10°C, and power decline during a fatigue run was less at 30°C (∼20–30%) than at 10°C (∼50%). The finding that the extent of fatigue is increased with shortening contractions and is lower at higher temperatures is consistent with the view that force depression by inorganic phosphate, which accumulates within fibers during activity, may be a primary cause of initial muscle fatigue.

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