scholarly journals Novel Edible Coating with Antioxidant and Antimicrobial Activities Based on Whey Protein Isolate Nanofibrils and Carvacrol and Its Application on Fresh-Cut Cheese

Coatings ◽  
2019 ◽  
Vol 9 (9) ◽  
pp. 583
Author(s):  
Qiannan Wang ◽  
Hongliang Yu ◽  
Bo Tian ◽  
Bin Jiang ◽  
Jing Xu ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Moisture Content ◽  
Whey Protein ◽  
Radical Scavenging ◽  
Cheddar Cheese ◽  
Edible Films ◽  
Edible Coating ◽  
Weight Losses ◽  
Fresh Cut

The composition and properties of edible coatings (ECs) will significantly influence their effects of food preservation. For the first time, whey protein isolates nanofibers (WPNFs), as a novel material with high hydrophobicity and antioxidant activity, combined with carvacrol (CA) as an antimicrobial agent and glycerol (Gly) as a plasticizer, was used to prepare edible coating (WPNFs-CA/Gly) for preserving fresh-cut Cheddar cheese. The prepared WPNFs and ECs emulsions have been investigated with transmission electron microscopy. Furthermore, the antioxidant activity of ECs emulsions, antimicrobial activity of edible films, and the physical properties of edible films, such as micromorphology, thickness, transparency, and moisture content, have also been evaluated. The weight losses and physical characteristics of both coated and uncoated fresh-cut Cheddar cheese samples have been assessed during storage. The DPPH free radical scavenging rate of WPNFs-CA/Gly emulsion was up to 67.89% and the reducing power was 0.821, which was higher than that of WPI-CA/Gly emulsions. The antimicrobial activity of WPNFs-CA/Gly films was nearly 2.0-fold higher than that of WPNFs/Gly films for the presence of CA. The WPNFs-CA/Gly films had smooth and continuous surfaces, and the transparency reached 49.7% and the moisture content was 26.0%, which was better than that of WPI-CA/Gly films. Furthermore, Cheddar cheese with WPNFs-CA/Gly coatings has shown lower weight losses (15.23%) and better textural properties than those uncoated samples. This in-depth study has provided a valuable and noteworthy approach about the novel edible coating material.

scholarly journals Antioxidant, Antimicrobial Activities and Fatty Acid Components of Flower, Leaf, Stem and Seed of Hypericum scabrum

2011 ◽  
Vol 6 (11) ◽  
pp. 1934578X1100601 ◽  
Author(s):  
Ali Shafaghat
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Hexane Extracts ◽  
Hypericum Scabrum ◽  
Different Parts

The hexane extracts of flower, leaf, stem, and seed of Hypericum scabrum, which were collected from northwestern Iran, were obtained by extraction in a Soxhlet apparatus. The fatty acids were converted to methyl esters and determined by gas chromatography/flame ionization detector (GC/FID) and gas chromatography/mass spectrometry (GC/MS) systems. The hexane extract from the flower, leaf, stem, and seed contained 39.1%, 43.2%, 29.0%, and 37.6% of omega-3 fatty acids, respectively. The other main components of the flower extract were tetracosane (12.2%) and palmitic acid (9.3%), and that of the leaf extract was palmitic acid (7.4%). The stem and seed extracts contained bis(2-ethylhexyl)phthalate (18.7% and 35.7%), nonacosane (11.7% and 3.9%) and linoleic acid (6.5% and 6.9%) as major components. The hexane extracts of different parts from H. scabrum represent an important source of omega-3 fatty acids in several Hypericum species. The antioxidant activity of all hexane extracts was evaluated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. The results indicate that hexane extracts from different parts of H. scabrum possess considerable antioxidant activity. The highest radical scavenging activity was detected in seed, which had an IC50 = 165 μg/mL. The antimicrobial activity of the extracts of those samples were determined against seven Gram-positive and Gram-negative bacteria ( Bacillus subtilis, Enterococcus faecalis, Staphylococcus aureus, S. epidermidis, Escherichia coli, Pseudomonas aeruginosa, and Klebsiella pneumoniae), as well as three fungi ( Candida albicans, Saccharomyces cerevisiae, and Aspergillus niger). The bioassay showed that the oil exhibited moderate antimicrobial activity. This study reveals that the all parts of this plant are attractive sources of fatty acid components, especially the essential ones, as well as of effective natural antioxidants.

scholarly journals Phytochemical, antioxidant and antimicrobial properties of Litsea angulata extracts

F1000Research ◽  
2018 ◽  
Vol 7 ◽  
pp. 1839
Author(s):  
Harlinda Kuspradini ◽  
Indah Wulandari ◽  
Agmi Sinta Putri ◽  
Sabeti Yulis Tiya ◽  
Irawan Wijaya Kusuma
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Antimicrobial Properties ◽  
Phytochemical Analysis ◽  
Dpph Radical ◽  
Free Radical Formation ◽  
Dpph Radical Scavenging ◽  
Phytochemical Constituent ◽  
Microdilution Broth

Background: Litsea angulata is a plant species belonging to Lauraceae family that is distributed throughout Indonesia, Malaysia, and New Guinea. The seeds have been traditionally used by local people in Kalimantan, Indonesia for the treatment of boils; however, there is no information about the potency of its branch, bark and leaves yet. This study aimed to determine the antioxidant, antimicrobial activity as well as the phytochemical constituent of Litsea angulata branch, bark, and leaves. Methods: Extraction was performed by successive maceration method using n-hexane, ethyl acetate, and ethanol solvent. Antioxidant activity was evaluated by DPPH radical scavenging assay. The antimicrobial activity using the 96 well-plate microdilution broth method against Staphylococcus aureus and Streptococcus mutans. Results: Based on the phytochemical analysis, it showed that extract of L. angulata contains alkaloids, flavonoids, tannins, terpenoids, and coumarin. The results showed that all extracts of plant samples displayed the ability to inhibit DPPH free radical formation and all tested microorganisms. Conclusions: L. angulata contains secondary metabolites such as alkaloids, flavonoids, tannins, terpenoids, carotenoids, and coumarin. The antioxidant activity on different plant extracts was a range as very strong to weak capacity. All extracts in this study could inhibit the growth of S. aureus and S. mutans.

scholarly journals Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes

LWT ◽  
2013 ◽  
Vol 50 (1) ◽  
pp. 240-246 ◽  
Author(s):  
Rosario Maribel Robles-Sánchez ◽  
María Alejandra Rojas-Graü ◽  
Isabel Odriozola-Serrano ◽  
Gustavo González-Aguilar ◽  
Olga Martin-Belloso
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Edible Coating ◽  
Fresh Cut

scholarly journals In-vitro Antioxidant Activity and Antimicrobial Activity of Hydroalcoholic Extracts of Vernonia cinerea

2019 ◽  
Vol 9 (1) ◽  
pp. 225-228
Author(s):  
Jaswinder Mehta ◽  
Peenu Mahendra Joshi ◽  
Priyanka Kushwaha ◽  
Geeta Parkhe
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Free Radicals ◽  
Pathogenic Bacteria ◽  
Radical Scavenging ◽  
Diffusion Method ◽  
Dependent Manner ◽  
Hydroalcoholic Extract ◽  
Vernonia Cinerea

The aim of present study was to estimate the in vitro antioxidant potential and antimicrobial activity of hydroalcoholic extract of Vernonia cinerea. Antioxidant activity was assessed by using 2, 2- diphenyl-1-picryl-hydrazyl (DPPH) assay using ascorbic acid as standard antioxidant. The extract was found to scavenge effectively the free radicals. The total flavonoid contents were determined by established methods and were found to be 0.547 mg/100mg in quercitin equivalents. Antimicrobial activity was performed against 2 stains of human pathogenic bacteria by well diffusion method. Hydroalcoholic extract of Vernonia cinerea showed good antimicrobial activity against gram positive bacteria. The antioxidant activities may be attributed to the presence of significant amounts of flavonoid compounds. Results indicated that hydroalcoholic extract of Vernonia cinerea possess significant antioxidant effect in dose dependent manner, followed by the hydroalcoholic extract of Vernonia cinerea possessed good antimicrobial activity. Keywords: Antioxidant activity, Radical scavenging activity, Free radicals, Antimicrobial activity.

scholarly journals Evaluation of the physicochemical and antibacterial properties of films based on biopolymers incorporating Zingiber officinale extract

2020 ◽  
Vol 9 (8) ◽  
pp. e618986199
Author(s):  
Gabriel Augusto Rodrigues ◽  
Wanderson de Oliveira dos Santos ◽  
Geoffroy Roger Pointer Malpass ◽  
Mônica Hitomi Okura ◽  
Rafaela Cristina Sanfelice ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Moisture Content ◽  
Antibacterial Properties ◽  
Zingiber Officinale ◽  
Edible Films ◽  
Laboratory Research ◽  
Solubility In Water ◽  
Selective Permeability ◽  
Quantitative Basis ◽  
Low Solubility

Polysaccharides are a sustainable material for coatings and edible films, as they are nontoxic, widely available in nature and have selective permeability to CO2 and O2. In this work, a laboratory research on a quali/quantitative basis, sodium alginate films were developed, with and without post-film cross-linking, as well as chitosan films incorporating Z. officinale extract as an antimicrobial additive. Several properties such as solubility, moisture content, swelling, morphology and antimicrobial activity of prepared films were compared. The alginate films with crosslinking and incorporation of extract of Z. officinale showed the best characteristics to be used as medicated dressing, since it presents low solubility in water, higher swelling, and lower moisture content. In addition, the alginate film with crosslinking and incorporation of medium concentration of Z. officinale extract showed antimicrobial activity against Bacillus cereus.

scholarly journals Enhanced Antioxidant Activity of Fresh Fruits through Salicylic Acid/β-CD Hydroalcoholic Gels

Gels ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 61
Author(s):  
Zujin Yang ◽  
Youliang Guan ◽  
Hongbing Ji
Keyword(s):  
Antioxidant Activity ◽  
Salicylic Acid ◽  
Inclusion Complex ◽  
Theoretical Calculations ◽  
Radical Scavenging ◽  
Intramolecular Hydrogen Bonding ◽  
Free Radical Scavenging ◽  
Postharvest Quality ◽  
Fresh Cut ◽  
Intramolecular Hydrogen

Oxidation is an important cause of fruit spoilage, and therefore improving the antioxidant capacity of fresh fruits is beneficial to their preservation. Herein, fresh-cut bananas were used as a type of fresh fruit and soaked in 75% hydroalcoholic gels containing salicylic acid (SA) or SA/β-CD inclusion complex (SA/β-CD). After treatment, they were placed in an atmosphere at 85% relative humidity at 20 °C for 12 days. A significant reduction in spoilage in bananas treated with the hydroalcoholic gels in the presence of SA/β-CD was observed, compared with those treated with gels in the presence or absence of SA. The free-radical-scavenging performances of SA and its complex were investigated using the DPPH (1,1-diphenyl-2-picryl-hydrazil) method. Based on the results, the significant increase in antioxidant activity was attributed to the fact that the inclusion complex could break the intramolecular hydrogen bonding of SA, thus efficiently eliminating ROS in the fruits. The formation of the inclusion complex was confirmed by experiments and theoretical calculations. Our findings indicate that treatment with SA/β-CD can provide an efficient method of maintaining postharvest quality and extending the shelf life of bananas.

scholarly journals Edible coating as factor of preserving freshness and increasing biological value of gingerbread cakes

2016 ◽  
Vol 10 (4) ◽  
Author(s):  
О. Shulga ◽  
А. Chorna ◽  
L. Аrsenieva
Keyword(s):  
Experimental Study ◽  
Moisture Content ◽  
Linseed Oil ◽  
Edible Films ◽  
Edible Coating ◽  
Biological Value ◽  
Physico Chemical

The article presents experimental study on the feasibility of using edible films (in the coating) as a means of preventing staling and method of increasing the biological value of gingerbread products. Grounded components of edible coating. Based on the organoleptic and physico-chemical showers properties (moisture content, water absorptivity and friability) proved the feasibility and necessity of use last one edible coating, which also can increase the biological value of products, as part of the cover is linseed oil.

scholarly journals Edible Coating from Green Tea Extract and Chitosan to Preserve Strawberry (Fragaria vesca L.)

2018 ◽  
Vol 156 ◽  
pp. 01022
Author(s):  
Dwi Apriyanti ◽  
Nur Rokhati ◽  
Novia Mawarni ◽  
Zuroidatul Khoiriyah ◽  
Titik Istirokhatun
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Green Tea ◽  
Chitosan Film ◽  
Antimicrobial Activities ◽  
Edible Coating ◽  
Green Tea Extract ◽  
Phenolic Contents ◽  
Chitosan Concentration ◽  
Tea Extract

Food quality is an important factor in food sector. One way to increase the quality of food is by applying edible coating to slow down the degradation of foods quality. Combination of chitosan and green tea extract is one of the types of edible coating which many function as food preservative Green tea extract is chosen because of its high antioxidant contents. The goal of this research is to make a film from the composite of chitosan and green tea extract as a food coating and to observe the effect of chitosan concentration and the addition of green tea extract to the phenolic contents and antioxidant activity of the film. Moreover, this research also aims to apply chitosan film and green tea extract to foods, especially strawberries, and observing the effect of chitosan concentration and the addition of green tea extract to the shrinking of the fruit’s weight as well as its antimicrobial activities. Strawberries were coated with five different coating formula including one set as blank (uncoated fruit). The result of this research showed that the increasing of chitosan concentration and the volume of green tea extract addition also increase the antioxidant activity on the film. The phenolic contents on the green tea extract addition will also increase its phenolic contents as well. However, the increasing number of chitosan concentration can reduce the phenolic content on the film. Meanwhile, during the application to strawberries, it is found that 3% chitosan concentration which is combined with the addition of 2.5% green tea extract will minimize the shrinking of the fruit’s weight. Also 3% chitosan concentration will give a better antimicrobial activity. In the other side the addition of green tea extract will increase antioxidant activity, the addition of green tea extract also causing a decrease in antimicrobial activity.

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