scholarly journals Physicochemical and Antimicrobial Properties of Whey Protein-Based Films Functionalized with Palestinian Satureja capitata Essential Oil

Coatings ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1364
Author(s):  
Manar Abdalrazeq ◽  
Nidal Jaradat ◽  
Mohammad Qadi ◽  
C. Valeria L. Giosafatto ◽  
Eliana Dell’Olmo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Food Packaging ◽  
Pathogenic Bacteria ◽  
Whey Proteins ◽  
Antimicrobial Properties ◽  
Wild Plants ◽  
Gram Negative Bacteria ◽  
Elongation At Break ◽  
Film Forming

The present study aimed to produce bio-active packaging materials made of whey proteins (WPs) and essential oil (EO) extracted from Thymbra (Satureja capitata, L.), one of the most popular Palestinian wild plants. In this study, two different Thymbra leaves from Nablus and Qabatiya in Palestine were collected and analyzed for EOs by gas chromatography and mass spectrometry. Based on the analysis, two EOs, namely, TEO1 and TEO2, were extracted, and it was found that both samples primarily contain γ-terpinene and carvacrol, whereas p-cymene was detected only in TEO1. The antimicrobial activity of TEO1 and TEO2 was evaluated by microbroth microdilution assays against pathogenic bacteria and yeast. Based on the results, TEO1 exhibited potent antimicrobial activity against the test strains. Besides, TEO1 was chosen to functionalize WP-based films at different concentrations (0.1%, 0.4%, and 0.8% v/v of Film Forming Solutions). Film mechanical property investigation showed a marked reduction in the tensile strength and Young’s modulus at 0.8% TEO1. In contrast, its elongation at break value was significantly (p < 0.05) increased due to the plasticizing effect of the EO. Moreover, the film transparency was found to be significantly (p < 0.05) reduced by increasing TEO1 concentrations. Finally, microbiological investigations indicated that film antimicrobial activity against both gram-positive and gram-negative bacteria increased dose-dependently. The overall results open interesting perspectives for employing these films as preservative materials in food packaging.

scholarly journals Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Ghita Amor ◽  
Mohammed Sabbah ◽  
Lucia Caputo ◽  
Mohamed Idbella ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Biological Properties ◽  
Oil Composition ◽  
Packaging System ◽  
Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

scholarly journals Antimicrobial Activity of Selected Essential Oils against Selected Pathogenic Bacteria: In Vitro Study

Antibiotics ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 546
Author(s):  
Nikola Puvača ◽  
Jovana Milenković ◽  
Tamara Galonja Galonja Coghill ◽  
Vojislava Bursić ◽  
Aleksandra Petrović ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antimicrobial Properties ◽  
In Vitro Study ◽  
Tea Tree ◽  
E Coli

The worldwide problem of infectious diseases has appeared in recent years, and antimicrobial agents are crucial in reducing disease emergence. Nevertheless, the development and distribution of multidrug-resistant (MDR) strains in pathogenic bacteria, such as Escherichia coli, Staphylococcus aureus, Salmonella Typhi and Citrobacter koseri, has become a major society health hazard. Essential oils could serve as a promising tool as a natural drug in fighting the problem with these bacteria. The current study aimed to investigate the antimicrobial effectiveness of tea tree (Melaleuca alternifolia (Maiden and Betche) Cheel), rosemary (Rosmarinus officinalis L.), eucalyptus (Eucalyptus obliqua L’Hér.), and lavender (Lavandula angustifolia Mill) essential oils. The antimicrobial properties of essential oils were screened against four pathogenic bacteria, E. coli, S. aureus, S. Tyhpi, and C. koseri, and two reference bacterial strains, while for the testing, the agar well diffusion method was used. Gas chromatography (GC) and gas chromatography–mass spectrometric (GC–MSD) analyses were performed on essential oils. The obtained results showed that M. alternifolia essential oil is the richest in terpinen-4-ol, R. officinalis and E. oblique essential oils in 1,8-cineole, and L. angustifolia essential oil in α-terpinyl acetate. In addition, the main bioactive compounds present in the essential oil of tea tree are rich in α-pinene (18.38%), limonene (7.55%) and γ-terpinene (14.01%). The essential oil of rosemary is rich in α-pinene (8.38%) and limonene (11.86%); eucalyptus essential oil has significant concentrations of α-pinene (12.60%), p-cymene (3.24%), limonene (3.87%), and γ-terpinene (7.37%), while the essential oil of lavender is rich in linalool (10.71%), linalool acetate (9.60%), α-terpinyl acetate (10.93%), and carbitol (13.05%) bioactive compounds, respectively. The obtained results from the in vitro study revealed that most of the essential oils exhibited antimicrobial properties. Among the tested essential oils, tea tree was discovered to demonstrate the strongest antimicrobial activity. The recorded MIC of S. Typhi was 6.2 mg/mL, 3.4 mg/mL of C. koseri, 3.1 mg/mL of E. coli, and 2.7 mg/mL of E. Coli ATCC 25922, compared to M. alternifolia. Similarly, only S. aureus ATCC 25923 showed antimicrobial activity towards R. officinalis (1.4 mg/mL), E. oblique (2.9 mg/mL), and L. angustifolia (2.1 mg/mL). Based on the obtained results, it is possible to conclude that tea tree essential oil might be used as an ecological antimicrobial in treating infectious diseases caused by the tested pathogens.

scholarly journals Antimicrobial activity of berries extracts of four Ribes species, their phenolic content and anthocyanin composition

2018 ◽  
Vol 30 (2) ◽  
pp. 249-257 ◽  
Author(s):  
Vidmantas Bendokas ◽  
Antanas Šarkinas ◽  
Daiva Jasinauskienë ◽  
Nijolë Anisimovienë ◽  
Šarûnë Morkûnaitë-Haimi ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Phenolic Compounds ◽  
Pathogenic Bacteria ◽  
Phenolic Content ◽  
Antimicrobial Properties ◽  
Anthocyanin Content ◽  
Gram Negative Bacteria ◽  
Processing Plants ◽  
Berry Extracts ◽  
Anthocyanin Composition

Abstract Phenolic compounds are widespread in berries and determine their antimicrobial activity. The aim of our study was to establish the amounts of phenolic compounds and the anthocyanin composition in berries of four Ribes species, and to evaluate the effect of berry extracts on the growth of common Gram-positive and Gram-negative bacteria, and also yeasts isolated from food processing plants. The phenolic content and anthocyanin composition were estimated spectrometrically and by HPLC, respectively. The highest amount of phenolic compounds, and also anthocyanins, was found in extracts of R. aureum ‘Corona’. The anthocyanin content was the lowest in berries of R. aureum Au Gs-5, with equal amounts of delphinidins and cyanidins. Delphinidins were predominant (68.6%) in berries of R. nigrum ‘Ben Tirran’, while cyanidins dominated in R. uva-crispa. The berry extracts of R. aureum Au Gs-5 and R. uva-crispa ‘Lûðiai’ had the largest growth-suppressing effect on yeasts and most of the bacteria tested. All of the berry extracts suppressed the growth of pathogenic and conditionally pathogenic bacteria. The industrially important Lactococcus lactis was the most resistant to the Ribes berry extracts. There was no correlation between the amount of anthocyanins in the extracts and their antimicrobial properties. Extracts with a lower anthocyanin–to-phenolics ratio more effectively inhibited the growth of bacteria.

scholarly journals Peppermint Essential Oil-Doped Hydroxyapatite Nanoparticles with Antimicrobial Properties

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2169 ◽  
Author(s):  
Monica Luminita Badea ◽  
Simona Liliana Iconaru ◽  
Andreea Groza ◽  
Mariana Carmen Chifiriuc ◽  
Mircea Beuran ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Candida Parapsilosis ◽  
Antimicrobial Properties ◽  
Gram Negative Bacteria ◽  
Hydroxyapatite Nanoparticles ◽  
E Coli ◽  
Gram Positive Bacteria ◽  
Ellipsoidal Shape ◽  
Ir Bands

This study aimed at developing an antimicrobial material based on hydroxyapatite (HAp) and peppermint essential oil (P-EO) in order to stimulate the antimicrobial activity of hydroxyapatite. The molecular spectral features and morphology of the P-EO, HAp and hydroxyapatite coated with peppermint essential oil (HAp-P) were analyzed using Fourier-transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). The coating of the HAp with the P-EO did not affect the ellipsoidal shape of the nanoparticles. The overlapping of IR bands of P-EO and HAp in the HAp-P spectrum determined the formation of the broad molecular bands that were observed in the spectral regions of 400–1000 cm−1 and 1000–1200 cm−1. The antibacterial activity of the P-EO, HAp and HAp-P were also tested against different Gram-positive bacteria (methicillin-resistant Staphylococcus aureus (MRSA) 388, S. aureus ATCC 25923, S. aureus ATCC 6538, E. faecium DSM 13590), Gram-negative bacteria (Escherichia coli ATCC 25922, E. coli C5, P. aeruginosa ATCC 27853, P. aeruginosa ATCC 9027) and a fungal strain of Candida parapsilosis. The results of the present study revealed that the antimicrobial activity of HAp-P increased significantly over that of HAp.

Heat Effect on Antimicrobial Properties of Plasticizer PEG Blended Chitosan

2015 ◽  
Vol 804 ◽  
pp. 203-206
Author(s):  
Duongruitai Nicomrat ◽  
Jirasak Tharajak ◽  
Pattarica Soongsombat
Keyword(s):  
Antimicrobial Activity ◽  
Shelf Life ◽  
Food Packaging ◽  
Room Temperature ◽  
Antimicrobial Properties ◽  
Antibacterial Activities ◽  
Heating Process ◽  
Essential Information ◽  
Film Forming ◽  
Shrimp Wastes

Chitosan is the second most abundant polysaccharide in nature, non-toxic, biocompatible, biodegradable, and bacteriostatic and fungistatic. Many researches have devoted on the development of new biodegradable materials especially films and coatings with its polysaccharides causing film-forming properties. The heating process during plasticization has been long known for its detrimental effects on a shelf life of chitosan and possibly its antimicrobial activity. In the study, we were interested in understanding of antimicrobial activity of chitosan after mixing with various amounts of plasticizer polyethylene glycol (PEG) under various temperatures but not further be plasticized chitosan films. From fifty percentages of chitosan obtained by deacetylation of chitin which was extracted from shrimp wastes. Chitosan was mixed with plasticizer PEG, incubated at room temperature, 40, 60, 80, or 100°C for 15 min, and observed for their microbial susceptibility. The results exhibited comparable effectiveness of the antimicrobial properties in chitosan and even quite lower in chitosan blended with PEG, in exhibiting antimicrobial activity. Additionally, antibacterial activities of chitosan blended with PEG were heat dependent. These overall data will be essential information for the development of antimicrobial films and coatings in food packaging with the extending shelf life.

Disinfection of Fruits with Activated Water

2019 ◽  
Vol 10 ◽  
pp. 1864-1872
Author(s):  
Prof. Teodora P. Popova
Keyword(s):  
Antimicrobial Activity ◽  
Aqueous Solutions ◽  
Antimicrobial Properties ◽  
The Other ◽  
Gram Negative Bacteria ◽  
High Antimicrobial Activity ◽  
Gram Negative ◽  
E Coli ◽  
Number Of Microorganisms ◽  
Lower Effect

The effect of ionized aqueous solutions (anolytes and catholyte) in the processing of fruits (cherries, morellos, and strawberries) for decontamination has been tested. Freshly prepared analytes and catholyte without the addition of salts were used, as well as stored for 7 months anolytes, prepared with 0.5% NaCl and a combination of 0.5% NaCl and 0.5% Na2CO3. The anolyte prepared with a combination of 0.5% NaCl and 0.5% Na2CO3, as well as the anolyte obtained with 0.5% NaCl, exhibit high antimicrobial activity against the surface microflora of strawberries, cherries, and sour cherries. They inactivate E. coli for 15 minutes. The other species of the fam. Enterobacteriaceae were also affected to the maximum extent, as is the total number of microorganisms, especially in cherries and sour cherries. Even stored for 7 months, they largely retain their antimicrobial properties. Anolyte and catholyte, obtained without the addition of salts, showed a lower effect on the total number of microorganisms, but had a significant effect on Gram-negative bacteria, and especially with regard to the sanitary indicative E. coli.

scholarly journals Antimicrobial activity of the volatile phase of essential oils and their constituents on Legionella pneumophila

2020 ◽  
Vol 14 (1) ◽  
pp. 54-61
Author(s):  
Lucia Bićanić ◽  
Silvestar Mežnarić ◽  
Ivana Gobin
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Legionella Pneumophila ◽  
Pathogenic Bacteria ◽  
Antimicrobial Properties ◽  
Model Organism ◽  
Public Health Problem ◽  
Volatile Components ◽  
Atypical Pneumonia ◽  
Pontiac Fever

Abstract Pathogenic bacteria of the genus Legionella cause atypical pneumonia known as Legionnaires’ disease and flu – like disease known as Pontiac fever. As pathogens of the respiratory system, these bacteria represent a public health problem and there is a need for examine new alternative ways to inactivate them. These bacteria live naturally in water and are transmitted by infectious aerosols. To purify the air, essential oils that show antimicrobial properties are widely used. The anti-Legionella activity of five exotic essential oils and five Mediterranean essential oils characteristic for coastal Croatia was examined. Model organism used in experiments was L. pneumophila (strain 130b). This experiment was conducting with modified version of sealed plate method using a BCYE medium. The exotic essential oil with highest anti-Legionella activity was Niaouli essential oil, and the best anti-Legionella activity among Mediterranean essential oils showed Immortelle essential oil. Anti- Legionella activity of four main chemical compounds was examined and compound that show significant highest anti-Legionella activity was α – pinene. Volatile components of essential oils have a great potential as anti-Legionella agents and further research are needed.

scholarly journals Smart Starch-Gelatin Films Incorporated with Curcumin

2020 ◽  
Vol 36 (6) ◽  
pp. 1088-1095
Author(s):  
Le Thi Bich Nguyet ◽  
Vinh Tien Nguyen
Keyword(s):  
Acetic Acid ◽  
Food Packaging ◽  
Gelatin Film ◽  
Film Properties ◽  
Elongation At Break ◽  
Independent Variables ◽  
Gelatin Films ◽  
Film Forming ◽  
Central Composite Experimental Design ◽  
Central Composite

In this study, we developed a starch-gelatin film incorporated with synthesized curcumin to be used as a pH-sensitive smart material for food packaging. The film-forming mixture contained five components: starch, gelatin, glycerol, acetic acid and curcumin. The interactions of the components and their effects on the film properties were investigated by using response surface methodology with central composite experimental design. The results showed impacts of the contents of these components as independent variables on tensile strength, elongation at break, Young’s modulus and solubility of the films. The contents of starch, gelatin and glycerol significantly affect these properties, while acetic acid and curcumin do not (p<0.05). Also, it was shown that the incorporation of curcumin provided the film with the capacity to sense pH changes from neutral to basic (yellow at pH ≤ 8 and orange-red at pH ≥ 9).

scholarly journals Antibacterial activity of ginger extracts and its essential oil on some of pathogenic bacteria

2010 ◽  
Vol 7 (3) ◽  
pp. 1159-1165
Author(s):  
Baghdad Science Journal
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Pathogenic Bacteria ◽  
Cold Water ◽  
Water Extract ◽  
Ethanolic Extract ◽  
Hot Water ◽  
Diffusion Method ◽  
Resistant Bacteria

The antimicrobial activity of ginger extracts ( cold-water, hot-water, ethanolic and essential oil ) against some of pathogenic bacteria ( Escherichia coli , Salmonella sp , Klebsiella sp , Serratia marcescens, Vibrio cholerae , Staphylococcus aureus , Streptococcus sp) was investigated using Disc diffusion method , and the results were compared with the antimicrobial activity of 12 antibiotics on the same bacteria . The results showed that the ginger extracts were more effective on gram-positive bacteria than gram-negative . V. cholerae and S. marcescens,were the most resistant bacteria to the extracts used , while highest inhibition was noticed against Streptococcus sp (28 mm) . The ethanolic extract showed the broadest antibacterial activity ( 11 to 28 mm ) , in comparison with moderate activity of essential oil , it was observed that the cold-water extract was more effective on the bacteria than hot-water extract . Ginger ethanolic extract presented higher diameter of inhibition zone for Streptococcus sp than in Ciprofloxacin , Cefotaxime , Cefalotin , Cephalexin and Cephaloridine , also it was found a similarity between the higher inhibition zones of ethanolic extract of ginger and some antibiotics for S. aureus , E. coli , Salmonella sp and Klebsiella sp . V. cholerae and S. marcescens,also highly resistant to antibiotics . Phytochemical analysis of ethanolic extract of ginger revealed the present of glycosides, terpenoids, flavonids and phenolic compounds

scholarly journals Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

Polymers ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 1748
Author(s):  
Maria-Ioana Socaciu ◽  
Melinda Fogarasi ◽  
Cristina Anamaria Semeniuc ◽  
Sonia Ancuţa Socaci ◽  
Mihaela Ancuţa Rotar ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Physical And Mechanical Properties ◽  
B Value ◽  
Protein Isolate ◽  
Puncture Resistance ◽  
A Value ◽  
Heat Treated ◽  
Film Forming ◽  
L Value

The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), b*-value, ΔE*-value, transmittance values in the 200–300-nm region, transparency, and puncture resistance of the film, but decreases in water solubility, L*-value, a*-value, transmittance values in the 350–800-nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution caused increases in moisture content, solubility in water, WVP, a*-value, b*-value, ΔE*-value, and transparency of the film; decreases in transmittance values in the range of 600–800 nm; and variations in swelling degree, L*-value, transmittance values in the range of 300–550 nm, puncture resistance, and puncture deformation. Nevertheless, different tendencies were noticed in UNT (untreated) and HT (heat-treated) films with regards to transparency, light transmittance, puncture resistance, and puncture deformation. Based on these findings, HT films show improved physical and mechanical properties and, therefore, are more suitable for food-packaging applications.

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