Effects of Peppermint Extract and Chitosan-Based Edible Coating on Storage Quality of Common Carp (Cyprinus carpio) Fillets

Edible coatings have recently been developed and applied to different food matrices, due to their numerous benefits, such as increasing the shelf life of foods, improving their appearance, being vehicles of different compounds, such as extracts or oils of various spices that have antioxidant and antimicrobial activity, as well as being friendly to the environment. The objective of this research was to develop a new edible coating based on chitosan enriched with peppermint extract and to evaluate its effectiveness to inhibit microbial development in vitro and improve both the quality and shelf life of common carp (Cyprinus carpio) during refrigerated storage (4 ± 1 °C). Three treatments were used: edible coating (C + EC), edible coating +, 5% chitosan (C + ECCh) and edible coating + 1.5% chitosan + 10% peppermint (C + ECChP). Prior the coating carp fillets; the antibacterial activity and antioxidant capacity were evaluated in the peppermint extract and coating solutions. After coating and during storage, the following were determined on the fillet samples: microbiological properties, observed for ECP, an inhibition halo of 14.3 mm for Staphylococcus aureus, not being the case for Gram-negative species, for ECCh, inhibition halos of 17.6 mm, 17.1 mm and 16.5 mm for S. aureus, Salmonella typhimurium and Escherichia coli, respectively; for the ECChP, inhibition halos for S. aureus, S. typhimurium and E. coli of 20 mm, 17 mm and 16.8 mm, respectively. For the physicochemical characteristics: an increase in solubility was observed for all treatments during storage, reaching 46.7 mg SN protein/mg total protein for the control, and values below 29.1 mg SN protein/mg total protein (p < 0.05), for fillets with EC (C + EC > C + ECCh > C + ECChP, respectively at the end of storage. For the pH, maximum values were obtained for the control of 6.4, while for the fillets with EC a maximum of 5.8. For TVB-N, the fillets with different CE treatments obtained values (p < 0.05) of 33.3; 27.2; 25.3 and 23.3 mg N/100 g (control > C + E C > C + ECCh > C + ECChP respectively). Total phenolic compounds in the aqueous peppermint extract were 505.55 mg GAE/100 g dried leaves, with 98.78% antioxidant capacity in the aqueous extract and 81.88% in the EC. Biomolecule oxidation (hydroperoxide content) had a significant increase (p < 0.05) in all treatments during storage, 1.7 mM CHP/mg protein in the control, to 1.4 in C + EC, 1.27 in C + ECCh and 1.16 in C + ECChP; TBARS assay values increased in the different treatments during refrigerated storage, with final values of 33.44, 31.88, 29.40 and 29.21 mM MDA/mg protein in the control; C + EC; C + ECCh and C + ECChP respectively. In SDS -PAGE a protective effect was observed in the myofibrillar proteins of fillets with ECChP). The results indicate that the C + ECCh and C + ECChP treatments extend the shelf life of 3–5 days with respect to microbiological properties and 4–5 days with respect to physicochemical characteristics. A reduction in lipid and protein oxidation products was also observed during refrigerated storage. With these findings, this is considered a promising method to increase the shelf life of fish fillets combined with refrigeration and we are able to recommend this technology for the fish processing industry.

Preparation of Polyurethane/Pluronic F127 Nanofibers Containing Peppermint Extract Loaded Gelatin Nanoparticles for Diabetic Wounds Healing: Characterization, In Vitro, and In Vivo Studies

Diabetic ulcer is regarded as one of the most prevalent chronic diseases. The healing of these ulcers enhances with the use of herbal extracts containing wound dressings with high antibacterial property and creating a nano-sized controlled release system. In this study, new peppermint extract was incorporated in the polyurethane- (PU-) based nanofibers for diabetic wound healing. The peppermint extract was used as an herbal antimicrobial and anti-inflammatory agent. The absorption ability of the wound dressing was enhanced by addition of F127 pluronic into the polymer matrix. The release of the extract was optimized by crosslinking the extract with gelatin nanoparticles (CGN) and their eventual incorporation into the nanofibers. The release of the extract was also controlled through direct addition of the extract into the PU matrix. The results showed that the release of extract from nanofibers was continued during 144 hours. The prepared wound dressing had a maximum absorption of 410.65% and an antibacterial property of 99.9% against Staphylococcus aureus and Escherichia coli bacteria. An in vivo study indicated on significant improving in wound healing after the use of the extract as an effective compound. On day 14, the average healing rate for samples covered by conventional gauze bandage, PU/F127, PU/F/15 (contained extract), and PU/F/15/10 (contained extract and CGN) prepared with different nanoparticle concentrations of 5 and 10 was 47.1 ± 0.2, 56.4 ± 0.4, 65.14 ± 0.2, and 90.55 ± 0.15%, respectively. Histopathological studies indicated that the wound treated with the extract containing nanofibers showed a considerable inflammation reduction at day 14. Additionally, this group showed more resemblance to normal skin with a thin epidermis presence of normal rete ridges and rejuvenation of skin appendages. Neovascularization and collagen deposition were higher in wounds treated with the extract containing nanofibrous wound dressing compared to the other groups.

REMOVAL OF HEAVY METAL Cr (II), Ni (II), Cu (II), Zn (II), Cd (II), Pb (II) IONS FROM AQUEOUS SOLUTION BY MENTHA PIPERITA EXTRACT

In this study, the usage of the peppermint (Mentha piperita) for extracting the metal ions [Mg (II), Cr (II), Ni (II), Cu (II), Zn (II), Cd (II), Pb (II)] that exist at water was investigated. In order to analyze the stability properties, Langmuir, Freundlich, Temkin and Dubinin-Radushkevich isotherms were used at removing the metal ions and the highest correlation coefficients (R2) were obtained at Langmuir isotherm. Therefore, it is seen that the Langmuir model is more proper than the Freundlich model. However, it was found that the correlation coefficients of removing Ni and Cd is higher at Freundlich model than Langmuir and low at Dubinin-Radushkevich isotherm. It is established that the biosorption amount increase depends on the increase of biosorbent and it can be achieved high efficiency (95%) even with small amount (0.6 mg, peppermint extract) at lead ions. It is also determined that the peppermint extracted that is used at this study shows high biosorption capacity for metal ions and can be used for immobilization of metals from polluted areas.

Effectiveness of oral administration of peppermint and coriander extracts on cognition in Scopolamine induced rat model of amnesia

Herbs and spices have been shown to be very effective in the management of the neurological disorders. They have neuroprotective actions that prevent the deterioration of the memory and other cognitive functions in the neurological diseases. Peppermint (menthe×piperita, also known as M. balsamea wild) is a hybrid mint, a cross between water mint and spearmint. Peppermint consists of several medicinal components and research was testified safety of consumption of the peppermint. The study compared the memory-boosting and regaining effects of oral administration of peppermint and coriander extracts. 36 male and female Wistar albino rats were assigned into three groups randomly that is control, coriander and peppermint groups, respectively. A control group (n=6) received neither peppermint nor coriander administered (milk was administered). Peppermint group (n=6) received peppermint extract. Coriander group (n=6) received coriander extract. Amnesia rat model was prepared by the administration of as intraperitoneal injection of scopolamine. The R-maze and T-maze tasks was conducted as mentioned in the literature. Mean trials of acquisition is significantly less (P<0.01) in the peppermint group. The number of mean trials of retention is significantly less (P<0.01) in the peppermint group. The mean trials for retention of the coriander group is significantly (P<0.05) less than the peppermint group. The study results support a positive impact of coriander and peppermint on cognition. The study recommends further detailed studies to support the administration of these extracts in the management of neurological diseases that deteriorates cognition.

The Effect of Peppermint (Mentha piperita) Extract on the Severity of Nausea, Vomiting and Anorexia in Patients with Breast Cancer Undergoing Chemotherapy: A Randomized Controlled Trial

Background and Objective: Nausea, vomiting, and anorexia are the most common side effects reported in cancer patients undergoing chemotherapy. The present study aimed to determine the effect of peppermint extract on the severity of nausea, vomiting, and anorexia in patients with breast cancer undergoing chemotherapy. Methods and Materials: In this randomized controlled trial, we selected 84 patients with breast cancer undergoing chemotherapy. They were then assigned to 2 groups of experimental and control (n = 42, each) using block randomization. Patients in the experimental group received 40 drops of peppermint extract mixed in 20 cc of tap water every 8 hours, while patients in the control group received 40 drops of distilled water mixed in 20 cc of tap water every 8 hours. The severity of nausea, vomiting, and anorexia was measured and recorded before the intervention, and immediately, 24 and 48 hours after the chemotherapy using the Visual Analogue Scale. Statistical analysis of the data was conducted using SPSS software version 21. Results: The results of the present study revealed that there was a significant difference between the 2 groups at 24 and 48 hours after the chemotherapy ( P < .05), so that the mean score of the severity of nausea, vomiting, and anorexia in the experimental group was lower than in the control group ( P < .05). Conclusion: The use of peppermint as a method in complementary medicine may improve nausea, vomiting, and anorexia in patients with breast cancer undergoing chemotherapy. Further studies with greater sample size and longer follow-up period are needed to confirm the current findings.

Evaluation of the efficacy of using ultraviolet radiation and the two extracts of peppermint and aloe vera plants in reduction Fumonisin B1 toxin and growth of Fusarium proliferatum isolated from imported banana fruits

"The study was conducted in the laboratories of Faculty of Agriculture/University of Kufa for the period from 24/12/2017 to 24/2/2019 to isolate and diagnose fungi associated with imported bananas fruits (Musa spp.) in local markets. The study included five varieties of bananas for different origins to identify the ability of isolated fungi and their production for mycotoxins, including F. proliferatum. and evaluation of the effectiveness ultraviolet radiation uv-c with a wavelength of 254 nm, for 15 minutes and different concentrations of peppermint and aloevera extracts were evaluated their effectiveness in reducing of Fumonisin B1. The results showed the effect of UV-C and different concentrations of hot water extracts of peppermint and aloe vera to inhibit growth fungus F. proliferatum on PSA medium, a significant effect of peppermint extract,as it showed an inhibition of the growth fungus F. proliferatum. Concentration 1.5%, with amounted to 75.52% compared to control treatment, in which the percentage of inhibition was 0.00%. Ultraviolet light (UV-c) had a significant role in inhibiting the growth of the fungus. Inhibition which increasing the duration of the fungus exposure to ultraviolet (UV) radiation, as the duration of 15 minutes gave the highest rate of inhibition amounting to 81.35 % compared to control treatment of 0.00 %. The results also showed the high efficiency of ultraviolet radiation and peppermint extract at concentration of 1.5% in reducing toxicity of Fumonisin B1 and the protecting banana fruits from fungal infection, in addition to the possibility of prolonging the storage period."

Inhibition of the Angiotensin I Converting Enzyme (ACE) and proteolysis of non-fat probiotic yogurt

Yogurt is an important source of many biologically active peptides with specific health benefits. The majority of the bioactive peptides produced during yogurt manufacture are related to angiotensin converting enzyme inhibitory (ACE-I) peptides. The present study evaluated the proteolysis and angiotensin converting enzyme (ACE) inhibitory activities of non-fat probiotic yogurt supplemented with sodium caseinate (0 to 4%), and Mentha piperita (peppermint) extract (0 to 0.4%) during 20 days of storage. Good correlation (R = 0.90) was found between the growth of Lactobacillus casei LFTI® L26 and ACE inhibition in all samples during the initial stages of storage, as compared to the control yogurt, with a significant (p < 0.05) decrease after storage. The results showed that the addition of sodium caseinate and peppermint extract had a significant (p < 0.05) effect on proteolysis and the viability of L. casei LFTI® L26, enhancing the ACE activity. The IC50 values of the sample containing 0.4% of peppermint and of the sample containing 4% of sodium caseinate were 0.12 and 0.02 mg/mL respectively. The results showed that the use of 4% of sodium caseinate and 0.4% of peppermint extract could provide higher probiotic viability (1.3×107cfu/g) on the 20th day of storage.

Treatment with Herbal Mouthwash Mediates Improvement of Symptoms in Xerostomia and Oral Mucositis patients

Oral discomfort and pain are frequent side-effects of many popular prescription medications. Over 500 prescription drugs are known to result in the development of adverse oral conditions. In fact, approximately 40% of patients suffer from xerostomia and oral mucositis, as a result of cancer medications. The number of affected individuals is expected to continue to rise, given that the incidence of major cancers is predicted to grow over the next decade. Regrettably, there are currently lacks of treatments available to effectively improve xerostomia and oral mucositis symptoms. Interestingly, the use of several herbal ingredients (such as chamomile, cinnamon, and peppermint oil) has been reported to effectively improve pain and oral dryness. For this reason, we examined the effectiveness of an herbal mouthwash, Nature’s Herbal (a blend of cinnamon oil, chamomile, cranberry, and peppermint extract), to alleviate symptoms of oral pain and dry mouth exhibited by patients diagnosed with oral mucositis and xerostomia. Daily treatment with the mouthwash induced a 53% ± 6% and 33.2% ± 3.8% improvement in the severity of symptom, for the oral mucositis and xerostomia patients groups, respectively. Overall, the herbal mouthwash induced an improvement in 91% of oral mucositis and 83% of xerostomia patients.