Antioxidant and antimicrobial activities of Thymus vulgaris essential oil contained and synthesis thymus (Vulgaris) silver nanoparticles

Several species of thymus have therapeutic properties, so they are used in traditional medicine. In this work was carried out to synthesize Thymus vulgalis silver nanoparticles (TSNPS) and evaluate antioxidant and antimicrobial activities of TSNPS and T. vulgalis essential oil extract (TEOE). The essential oils analyzed by GC-MS and were characterized. Major compounds of phenol, 2 methyl 5 (1 methylethyle) (CAS), thymol and 1,2 Benzene dicarboxylic acid, 3 nitro (CAS) (48.75%, 32.42% and 8.12%, respectively) were detected. Results demonstrated that the TSNPS gave a highest DPPH radical scavenging activity, it was obtained 97.2 at 1000 ug/ml. TSNPS, Thymus + Hexane (T+H), Thymus + Ethanol (T+E) gave the greatest antimicrobial activity than amoxicillin (AM) and ciprofloxacin (CIP). In conclusion: The essential oil of thymus (Vulgaris) and thymus (Vulgaris) silver nanoparticles can be a good source of natural preservatives as an antioxidant and antimicrobial agents for increasing the shelf life of foodstuffs.

Purification and Characterization of Plantaricin YKX and Assessment of Its Inhibitory Activity Against Alicyclobacillus spp.

Consumers prefer natural over synthetic chemical preservatives on a food label. Therefore, it is crucial to ensure the safety and efficacy of such natural preservatives. The emergence of heat-resistant spore-forming Alicyclobacillus spp. has been associated with spoilage problems in the fruit juice industry. Herein, a bacteriocin-producing stain YKX was isolated from the traditional pickles in Hanzhong City, China, and it was identified as Lactobacillus plantarum by morphological, biochemical, physiological, and genotypic features. A stable bacteriocin, plantaricin YKX, was isolated, purified, and tested for its efficacy against Alicyclobacillus acidoterrestris. Plantaricin YKX is a 14-amino acid peptide (Lys-Tyr-Gly-Asn-Gly-Leu-Ser-Arg-Ile-Phe-Ser-Ala-Leu-Lys). Its minimal inhibitory concentrations (MICs) against the tested bacterial and fungal strains were ranged from 16 to 64 μg/mL. It is thermostable and active at pH 3–8. The flow cytometry data and microscopic observations suggested that plantaricin YKX can augment cell membrane permeability, induce potassium ion leakage and pore formation, and disrupt cell membranes. It also affects spore germination and guaiacol production of A. acidoterrestris, probably due to upregulation of the luxS gene linked to quorum sensing.

EFEKTIVITAS LARUTAN DAN PARUTAN KUNYIT DALAM MENGAWETKAN IKAN BANDENG (CHANOS CHANOS)

ABSTRACT In the content contained in milkfish such as protein and fat is a suitable medium for the growth of spoilage bacteria or other microorganisms. One way to maintain its quality by providing preservatives to inhibit bacterial growth is to provide natural preservatives such as turmeric.The purpose of this study was to determine the effectiveness of turmeric as a preservative for milkfish (chanos chanos). This research is a quasi-experimental type of research, namely the treatment of the use of turmeric grater and solution as a preservative in milkfish (chanos chanos) to determine the physical durability of milkfish.The results of the physical condition examination were seen from the appearance of the eyes, surface mucus, meat, body texture in the preservation of milkfish using 65 grams of turmeric solution, showing contact time 1 hour, 8 hours, 16 hours, 21 hours organoleptic value did not exceed the minimum limit of 7, but contact time 22 hours shelf life has been damaged. The results of physical condition examination on milkfish preservation samples using 65 gr turmeric grated effectively preserved at the contact time of 23 hours while the contact time of 24 hours has been damaged. While the milkfish without treatment have suffered damage in the span of 8 hours.The conclusion obtained is that grated turmeric is better able to preserve milkfish in a long time compared to using turmeric solution. Suggestion We recommend using turmeric natural preservatives with grated turmeric to preserve milkfish because the durability of using turmeric grated is longer compared to the turmeric solution seen from physical conditions.

Survey and Chemo-physiological Assessment of Biochemical Preservatives and Physicochemical Properties of plants used for preservation of fruits

The rate at which agricultural produce such as fruits are being infected by pests or spoilt as a results of lack of appropriate natural preservatives posed threat to food security and safety in many communities of Ogun State. However, there is need for study that can evaluate natural preservatives and physicochemical properties of some plants. In the present study, survey of indigenous plants commonly used for preservation of fruits was conducted using one hundred structured questionnaires randomly administered on fruit-sellers to elicit information on spoilage as threat affecting sales of fruits in Abeokuta. Also, biochemical constituents and physicochemical properties in the leaves of most plants used for fruits preservation were determined using standard procedure. Data were analysed using Statistical Analysis System. Means were separated using Duncan’s Multiple Range Test at 5% level of significance (p < 0.05). Nauclea latifolia, Chromolaena odorata, Psidium guajava, Azadirachta indica, Moringa oleifera and Aloe vera were the plants commonly used for preservation of fruits in the study area. Fruit spoilage (84.0%) was the major threat affecting the sales of fruits in Abeokuta. Saponin (0.68±0.03 mg/100g) and terpenoid (0.22±0.08 mg/100g) were significantly higher (p < 0.05) in A. indica leaves as well as alkaloid (16.49±0.01 mg/100 g) in M. oleifera leaves. Also, phenol (0.41±0.02 mg/100g) and flavonoid (0.71±0.09mg/100g) were significantly higher (p < 0.05) in C. odorata and A. vera leaves. Phytate (0.35±0.01 mg/100 g) and oxalate (0.32±0.03 mg/100 g) were significantly higher (p < 0.05) in the leaves of C. odorata. Furthermore, specific gravity of M. oleifera leaves (0.98±0.05) was significantly higher (p < 0.05) compared with leaves of other plants. Iodine value (81.65±0.03 mg/100 g) and acid value (22.72±0.07) were significantly (p < 0.05) higher in Aloe vera leaves. The study revealed that spoilage was the major challenge facing the sales of fruits in Abeokuta. Also, leaves of the plants contained high proportions of natural preservatives and physicochemical properties. Spoilage was the major challenge facing the sales of fruits, however, leaves of the plants contained high amount of preservative and physicochemical parameters that could be adopted for preservation of fruits.

Utilization of Industrial Rosa damascena Mill. By-products and Cocoa Pod Husks as Natural Preservatives in Muffins

Cocoa Pod Husks (CPH) and by-product from supercritical CO2 extracted Rosa damascena Mill. (RDCO2) were used as biopreservatives in muffins. Both by-products were rich source of polyphenols: 28.3 ± 0.6 mg/g Dry Weight (DW) and 17.9 ± 0.7 mg/g DW RDCO2 and CPH, respectively, and exhibited potent antioxidant capacity: 449.1 ± 8.5 µmol Trolox Equivalents (TE)/g DW (by ORAC method) and 58.9 ± 2.1 µmol Gallic Acid Equivalents (GAE)/g DW (by HORAC method) for the RDCO2, and 373.8 ± 9.0 µmol TE/g DW (by ORAC) and 36.8 ± 3.8 µmol GAE/g DW (by HORAC) for the CPH. RDCO2 extracts successfully inhibited development of several important pathogenic and saprophytic microorganisms causing microbial spoilage of food systems. The control muffins were good for consumption up to the 17th day, while the products supplemented with RDCO2 and CPH: until 20th day of storage at 22 ± 0.5 °C. The amount of dietary fibers in muffins supplemented with both by-products increased 3 times (8.57 ± 0.12 %) compared to control (2.91 ± 0.12 %) and the polyphenolic compounds increased 2.5 times (from 50.0 ± 0.3 for the control to 185.9 ± 0.6 mg/g DW). For the first time by-product of supercritical CO2 extraction of Rosa damascena Mill. was characterized and used as natural and cheap biopreservative.

Ultrasonic-Assisted Thymol and Carvacrol Extraction from Za’atar Leaves Using Cold-Pressed Sesame Oil

Thymol and carvacrol found in Origanum syriacum “Za’atar” plant leaves have triggered interest among researchers for their natural antimicrobial and antifungal properties. However, their applications in modern pharmaceutical and cosmetic industries as natural preservatives remain challenging. In this research, extraction of thymol and carvacrol from Za’atar leaves has been investigated using the ultrasonic-assisted method and the use of sesame oil as the primary extraction solvent compared with other vegetable oils including sunflower and olive oils. In addition, a high-performance liquid chromatography (HPLC) analytical method was developed by using a C8 column and 0.05% trifluoroacetic acid as a buffering agent. The method was validated for specificity, linearity, repeatability, accuracy, and robustness for the analysis of the content of the two terpenes thymol and carvacrol in different Za’atar extracts. Using the validated analytical method, thymol and carvacrol content results revealed the best vegetable oil for extraction. Results showed that sesame oil had the highest content of thymol and carvacrol, followed by sunflower oil, and the least amount obtained by using olive oil. A consistent extraction result opens an opportunity for application in the pharmaceutical and cosmetic industries. For this reason, the essential extraction key parameters that influence the final content of thymol and carvacrol were evaluated. The highest impact originated from the quality and volume of sesame oil. Cold-pressed sesame oil resulted in a 23% higher content of thymol and decreased amount of carvacrol. It was found that wetting the Za’atar leaves powder with sesame oil was enough for extraction; any additional sesame oil volume dilutes the extracted sample. The second impact was the Za’atar cultivation conditions; less than 10% difference of thymol and carvacrol content was observed within Za’atar of Hebron origin. Finally, the origin of sesame seeds used for sesame oil production had the least impact.

Potential Applications of Antibacteria in Edible Coating as Fish Preservative

Fish is a product that breaks down quickly due to biochemical reactions that cause a decrease in the quality of its nutritional and sensory values. Natural preservatives make fish safer for consumption than fish preserved with formalin. Edible coating is a preservative that can be eaten, can prevent biological, chemical and physical changes, is able to prevent mass transfer, acts as a moisture barrier, be contained antimicrobial/antibacterial and antioxidants, increases shelf life, as well as protects food from microbial contamination. Antimicrobial/antibacterial compounds added to edible coatings are able to inhibit food degradation and/or remodel toxic compounds such as free radicals. Antimicrobials can be obtained from plant extracts such as alkaloids, flavonoids, saponins, tannins, phenolic acids, and eugenol. These compounds can slow the growth of bacteria in fish namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus sp., Staphylococcus aureus, Psychrotrophic and Psychrophilic bacteria counts, Enterobacteriaceae, and lactic acid bacteria. This article reviews the application of various antibacterial compounds from various plants that are added to edible coatings as preservatives in fish.