scholarly journals Antibacterial Potential of Star Anise (Illicium verum Hook. f.) Against Food Pathogen Bacteria

2020 ◽  
Vol 14 (1) ◽  
pp. 3
Author(s):  
EVELINE EVELINE ◽  
AGUSTIN NOVITA
Keyword(s):  
Heating Temperature ◽  
Octadecenoic Acid ◽  
Food Product ◽  
Inhibition Zone ◽  
Heating Time ◽  
E Coli ◽  
Star Anise ◽  
Spoilage Bacteria ◽  
Heating Treatment ◽  
Illicium Verum

Star anise (Illicium verum Hook. f.) is commonly used as spice and flavor enhancer in food. Previous research revealed the presence of active compound which could inhibit bacterial growth. Thus, in order to apply star anise as natural antibacterial agent in food product, a further research concerning antibacterial activity and stability of star anise was conducted. Crude extract of star anise was obtained using ethanol and acetone with maceration method for 3 days, then diluted to 10, 20, 30, 40, and 50% (w/v). Well diffusion was conducted against three food spoilage bacteria (Staphylococcus aureus, Escherichia coli, and Bacillus cereus). Extract from ethanol with 30% concentration was selected as the best extract in which inhibit more than 6 mm inhibition zone with MIC and MBC value: 1.59% and 6.36% (S. aureus), 1.04% and 4.18% (E. coli), and 0.59% and 2.39% (B. cereus). This selected extract was used to test the extract stability against 4 levels of heating temperature (60, 70, 80, and 90°C) for 2 levels of heating time (15 and 30 minutes), and 4 levels of pH (4, 5, 6, and 7). Based on our results, different heating treatment and pH caused extract instability. Star anise extract was more stable at 60°C for 15 minutes heating treatment and pH 4, which resulting the lowest inhibition zone reduction compared to control extract. Star anise extract was categorized as low toxic compound (LC50 = 212.09 ppm). Terpenoids (anethole, 2,6-dimethyl-6-(4-methyl-3-pentenyl)-2-norpinene, β-caryophyllene, β-bisabolene) was founded as major antibacterial compound in star anise extract; fatty acid (6-octadecenoic acid, hexadecanoic acid, stearic acid) and benzaldehyde (4-anisaldehyde, p-allylanisole) were also founded as minor compound.

scholarly journals Antimicrobial Effect Of Honey Distributed Around Pasar Minggu Jakarta Selatan

2017 ◽  
Vol 8 (2) ◽  
pp. 101-106
Author(s):  
Ruth Elenora Kristanty ◽  
Junie Suriawati ◽  
Priyanto Dwi Nugroho
Keyword(s):  
Infectious Diseases ◽  
Food Product ◽  
Antimicrobial Effect ◽  
Inhibition Zone ◽  
Diffusion Method ◽  
Bacteria Growth ◽  
E Coli ◽  
Gram Positive Bacteria ◽  
Almost All

Honey is a highly nutritious food product and consumed by almost all the population in the world. It has a function as an antimicrobial. Staphylococcus aureus (S. aureus) is a common Gram-positive bacteria in food and Escherichia coli (E. coli) is a Gram-negative bacteria that often appears in environmental sanitation issues that both can cause infectious diseases.  Some infectious diseases can be treated with antimicrobials such as honey. The purpose of this study was to test the antimicrobial effects on honey products distributed in Pasar Minggu area. The antimicrobial effect test was performed in vitro using agar diffusion method by measuring the inhibition zone formed where the bacteria growth was inhibited by the presence of sample. The concentration of samples were 25%, 50%, 75%, and 100% (not diluted) and as aquades control. The results showed that honey tested with various dilution concentrations resulted inhibition zone and. The higher concentration of the inhibited zone zone showed antimicrobial activity against S. aureus and E. coli.

Based on the Protection of Water Pack Polysaccharide Processing Technology and its Optimization

2014 ◽  
Vol 1056 ◽  
pp. 107-113
Author(s):  
Yun Long Zhu ◽  
Qian Qian Wang ◽  
Yang Yuan ◽  
Jing Jing Zhu
Keyword(s):  
Heating Temperature ◽  
Retention Rate ◽  
Heating Time ◽  
Processing Method ◽  
Slice Thickness ◽  
Optimal Process ◽  
Frying Time ◽  
Heating Treatment ◽  
Baked Products

Purpose: For health water pack polysaccharide easy loss occurred during processing, establish a high retention rate of the processing method. Method: Chooseing slice thickness, heating time and temperature as the parameter, the water pack for steaming, boiled, Fried, baked oil heating treatment, determination of the water pack polysaccharide content, it is concluded that optimal process parameters, the retention rate of statistics. Results: The best conditions for water pack all kinds of processing method is: (1) steamed products: slice thickness of 1.6 cm, 106 °C steamed 10 mins; (2) boiled products: slice thickness of 1.2 cm, 90 °C cooked for 10 mins; (3) baked products: the slice thickness of 0.2 cm, 160 °C baking 14 mins; (4) Fried products: the slice thickness of 0.2 cm, and 150 °C the frying time of 5.5 mins. Processing products in water pack polysaccharide retention rate is as follows: Steaming > Boiled > Fried > Baking. Conclusion: steamed processing for water pack polysaccharide retention rate is high, is the water pack of preferred processing method; Boiled, grilled, Fried method should choose low heating temperature.

scholarly journals Essential oil of Origanum majorana L., Illicium verum Hook. f. and Cinnamomum zeylanicum Blume: chemical and antimicrobial characterization

2011 ◽  
Vol 13 (2) ◽  
pp. 209-214 ◽  
Author(s):  
J.M Freire ◽  
M.G Cardoso ◽  
L.R Batista ◽  
M.A Andrade
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Minimal Inhibitory Concentration ◽  
Inhibitory Concentration ◽  
Inhibitory Effect ◽  
Cinnamomum Zeylanicum ◽  
E Coli ◽  
Star Anise ◽  
Illicium Verum ◽  
Origanum Majorana

Essential oils of Origanum majorana L. (marjoram), Illicium verum Hook. f. (star-anise) and Cinnamomum zeylanicum Blume (cinnamon) were obtained by steam distillation using a modified Clevenger device. The antimicrobial activity of each oil was evaluated against the bacteria Staphylococcus aureus, Escherichia coli and the fungi Aspergillus flavus and Aspergillus parasiticus by observing their growth and/or mycelial inhibition through comparison with the standard dish (without oil). The essential oils were analyzed using a gas chromatograph coupled to a mass spectrometer for identification and coupled to a flame ionization detector for quantification. The major constituents of marjoram, star-anise and cinnamon essential oils were 4-terpineol, trans-anetole and cinnamic aldehyde, respectively. In in vitro tests, essential oils of marjoram and cinnamon promoted an inhibitory effect on the bacteria S. aureus and E. coli, while the essential oil of star-anise presented activity only against E. coli. Marjoram, star-anise and cinnamon oils were effective against the studied fungi, presenting an inhibitory effect. The minimal inhibitory concentration for the mycelial growth of A. parasiticus was 1 and 0.01 µL mL-1 for star-anise and cinnamon oils, respectively. The minimal inhibitory concentration for A. parasiticus was 0.25, 2 and 2 µL mL-1 for cinnamon, star-anise and marjoram oils, respectively.

scholarly journals UJI FITOKIMIA EKSTRAK BUNGA LAWANG (Illicium verum Hook.f) DAN DAYA HAMBATNYA TERHADAP Staphylococcus aureus

2018 ◽  
Vol 7 (4) ◽  
pp. 148
Author(s):  
Ave Regina Rosari ◽  
Agus Selamet Duniaji ◽  
Komang Ayu Nocianitri
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Experimental Method ◽  
Inhibition Zone ◽  
Flavonoid Compounds ◽  
Star Anise ◽  
Illicium Verum

This study aims to determine the levels of tannin and flavonoid compounds, as well as to determine the concentration of the extract of star anise (Illicium verum Hook.f) was most appropriate by used aquades solvent against the growth of Staphylococcus aureus. This research used experimental method with 5 kind of concentration which are 20%, 40%, 60%, 80% and 100%, each treatment was repeated 3 times to obtain 15 experimental units. The observed variables were quantitative testing of flavonoid and tannin compounds and create an inhibition zone produced by antimicrobial activity of the extract of star anise on Staphylococcus aureus. The data of this research are presented in the form of tables, figures and analyzed descriptively. The results showed that the extract contained flavonoid compounds of 0.106% and tannins of 1.018%. The extract of star anise can inhibit Staphylococcus aureus at a concentration of 40% with an average 7.03 mm inhibition zone.

scholarly journals Study on Ultra-High Temperature Contact Solution Treatment of Al–Zn–Mg–Cu Alloys

Metals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 842
Author(s):  
Wenming Jin ◽  
Jianhao Yu ◽  
Zhiqiang Zhang ◽  
Hongjie Jia ◽  
Mingwen Ren
Keyword(s):  
Heating Temperature ◽  
Solution Treatment ◽  
Strengthening Mechanism ◽  
Heating Time ◽  
Solution Time ◽  
Solution Temperature ◽  
Second Phase ◽  
Total Strength ◽  
Cu Alloys ◽  
Short Heating Time

Contact solution treatment (CST) of Al–Zn–Mg–Cu alloys can shorten solution time to within 40 s in comparison with 1800 s with traditional solution treatment using a heating furnace. Heating temperature is the key factor in solution treatment. Considering the short heating time of CST, the ultra-high solution temperature over 500 °C of Al–Zn–Mg–Cu alloys was studied in this work. The effects of solution temperatures on the microstructures and the mechanical properties were investigated. The evolution of the second phases was explored and the strengthening mechanisms were also quantitatively evaluated. The results showed that solution time could be reduced to 10 s with the solution temperature of 535 °C due to the increasing dissolution rate of the second phase and the tensile strength of the aged specimen could reach 545 MPa. Precipitation strengthening was the main strengthening mechanism, accounting for 75.4% of the total strength. Over-burning of grain boundaries occurred when the solution temperature increased to 555 °C, leading to the deterioration of the strength.

Numerical Simulation and Process Optimization of Automotive Friction Materials in Warm Pressing Forming

2013 ◽  
Vol 788 ◽  
pp. 57-60
Author(s):  
Chun Cao ◽  
Chun Dong Zhu ◽  
Chen Fu
Keyword(s):  
Process Optimization ◽  
Heating Temperature ◽  
Maximum Energy ◽  
Heating Time ◽  
Product Performance ◽  
Forming Process ◽  
Friction Materials ◽  
Forming Technology ◽  
The Relationship ◽  
Temperature Heating

Warm pressing forming technology has been gradually applied to the forming of automotive friction materials. How to ensure product performance to achieve the target at the same time achieve the maximum energy saving is the research focus of this study. In this paper, by using finite element method, the field of automotive friction materials in warm pressing forming was analyzed, reveals the relationship between the temperature field and the heating temperature/heating time. Furthermore, the energy consumption was analyzed and compared it with hot pressing forming process. The results will have significant guiding to the process optimization in warm pressing forming.

scholarly journals Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1419
Author(s):  
Tao Yang ◽  
Pei Wang ◽  
Qin Zhou ◽  
Xiao Wang ◽  
Jian Cai ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Heating Temperature ◽  
Major Change ◽  
Covalent Bonds ◽  
Ordered Structures ◽  
Textural Characteristic ◽  
Physicochemical Changes ◽  
Heating Treatment ◽  
Weight Protein ◽  
Β Sheet

The behaviors of starch and protein in wheat flour during heating were investigated, and the molecular changes of starch and protein and their effects on the textural characteristics were assessed. The results showed that with the increased temperature, soluble protein aggregated to insoluble high-molecular-weight protein polymers when the heating temperature exceeded 70 °C, and the aggregation of protein was mainly caused by covalent bonds of disulfide (SS) bonds. Hydrophobic interaction was the main noncovalent bond that participated in the formation of protein aggregates. The major change in the secondary structure during heating was a pronounced transition towards β-sheet-like structures. Considerable disruption of ordered structures of starch occurred at 70 °C, and starch was fully gelatinized at 80 °C. Typical starch pasting profiles of cooked flour were observed when the temperature was below 70 °C, and heat treatment decreased the pasting viscosity of the cooked flour from control to 80 °C, whereas the viscosity of the wheat flour increased in heating treatment at 90, 95 and 100 °C. The intense protein-starch interaction during heating affected the textural characteristic of flour gelation, which showed higher strength at 90, 95 and 100 °C. This study may provide a basis for improving wheat flour processing conditions and could lead to the production of new wheat products.

Application Self-Regulating Heating Cable Curing of Concrete in Winter

2014 ◽  
Vol 638-640 ◽  
pp. 1531-1535 ◽  
Author(s):  
Jin Bao Guo ◽  
Lin Liu ◽  
Qiang Wang
Keyword(s):  
Heat Dissipation ◽  
Heating Temperature ◽  
Heating Time ◽  
Minimum Length ◽  
It Use ◽  
Heating Efficiency ◽  
Cable Length ◽  
Heating Cable ◽  
Curing Methods ◽  
Two Parameters

In order to solve the shortcomings of traditional methods of concrete curing in winter, proposed self-regulating heating cable new concrete curing methods. Several aspects were considered, about the heating cable length and heating time, heating temperature. According to energy conservation, heating and heat dissipation balance, derived formulas of heating cable normal use length and minimum. As conclusions is shown, first, the normal length design can controlled better heating temperature, it use the cable length and heating time, heating temperature two parameters to control the other parameters. Second, it is better heating efficiency, can be the overall warming state quickly. In addition, when the concrete pouring temperature is above 10 °C, it is not need additional heating, and it can choose minimum length design formula.

Resistance Welding Process Development and Optimization for Recycled High-Density Polyethylene (HDPE)

2015 ◽  
Author(s):  
Peter F. Baumann ◽  
Lucas Sendrowski
Keyword(s):  
Tensile Strength ◽  
Response Surface ◽  
High Density Polyethylene ◽  
Heating Temperature ◽  
Base Material ◽  
Heating Time ◽  
High Density ◽  
Hot Plate ◽  
Initial Testing ◽  
Hot Plate Welding

Large recycled high-density polyethylene (HDPE) structural members, difficult to manufacture by extrusion processes, have been created by the hot plate welding of simple plastic lumber sections. Hot plate welding generates better joint strength than any other welding method currently employed in plastic manufacturing. However, to achieve the desired temperature of the thick plate to melt the polymer uniformly, the process needs a high amount of heat energy requiring furnace (or resistance) heating of a considerable mass. A new method which could combine the heating element and a thin plate into one source could be more efficient in terms of heat loss and thus energy used. The premise of this investigation is to replace the hot plate with a very thin piece of high resistance nickel-chromium alloy ribbon to localize the application of heat within a plastic weld joint in order to reduce energy loss and its associated costs. This resistance ribbon method uses electrical current to reach an adequate temperature to allow for the welding of the HDPE plastic. The ribbon is only slightly larger than the welding surface and very thin to reduce the loss of excess heat through unused surface area and thick sides. The purpose of this project was to weld recycled high-density polyethylene (HDPE) using resistance welding and to match the tensile strength results considered acceptable in industry for hot plate welding, that is, equal to or greater than 80% of the base material strength. Information obtained through literature review and previous investigations in our laboratories established welding (heating) temperature and time as testing factors. Designed experimentation considered these factors in optimizing the process to maximize the weld tensile strength. A wide-ranging full-factorial experimental design using many levels was created for the initial testing plan. Tensile strengths obtained after welding under the various condition combinations of weld temperature and time revealed a region of higher strength values in the response surface. After the wide-range initial testing, the two control parameters, heating temperature and heating time, were ultimately set up in a focused Face Centered Cubic (FCC) Response Surface Method (RSM) testing design and the tensile strength response was then analyzed using statistical software. The results obtained indicated a strong correlation between heating time and heating temperature with strength. All welded samples in the final testing set exhibited tensile strength of over 90% base material, meeting the goal requirements. A full quadratic equation relationship for tensile strength as a function of welding time and temperature was developed and the maximum tensile strength was achieved when using 280°C for 60 seconds.

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