scholarly journals Betel (Piper betle L.) leaf ethanolic extracts dechlorophyllized using different methods: antioxidant and antibacterial activities, and application for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets

RSC Advances ◽  
2021 ◽  
Vol 11 (29) ◽  
pp. 17630-17641
Author(s):  
Mohamed Tagrida ◽  
Soottawat Benjakul
Keyword(s):  
Shelf Life ◽  
Nile Tilapia ◽  
Ethanolic Extract ◽  
Antibacterial Activities ◽  
Life Extension ◽  
Piper Betle ◽  
Refrigerated Storage ◽  
Betel Leaf ◽  
Nile Tilapia Oreochromis Niloticus ◽  
Ethanolic Extracts

Betel leaf ethanolic extract dechlorophyllized using sedimentation (BLEE-SED) exhibited enhanced antioxidant and antibacterial activities. BLEE-SED could extend the shelf-life of Nile tilapia fillets during refrigerated storage (4 °C) up to 9 days.

Shelf Life Extension of Sardines (Sardinella albella) Using Betel Leaf (Piper betle) Incorporated Ice

2020 ◽  
Vol 13 (7) ◽  
pp. 1255-1260
Author(s):  
Abimannan Arulkumar ◽  
Bhikari Swain ◽  
Sadayan Paramasivam
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Piper Betle ◽  
Betel Leaf ◽  
Shelf Life Extension

scholarly journals Antibacterial Activities Test of Combination of Ethanolic Extract of Betel Leaves (Piper betle L.) and Basil Leaves (Ocimum basilicum L.) Against Staphylococcus aureus

2018 ◽  
Vol 9 (2) ◽  
pp. 118-126
Author(s):  
Junie Suriawati ◽  
Patimah Patimah ◽  
Siti Rahayu Rachmawati
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Leaf Extract ◽  
Skin Diseases ◽  
Ethanolic Extract ◽  
Ethanol Extract ◽  
Antibacterial Activities ◽  
Diffusion Method ◽  
Piper Betle ◽  
Betel Leaf

Betel leaf extract and basil leaf extract contain phenol compounds, safonin, flavonoids, tannins, and essential oils that act as antibacterials. Skin is very susceptible to infection or other skin diseases one of which is caused by Staphylococcus aureus bacteria. This research needs to be done to test the antibacterial activity of ethanol extract of green betel leaf, basil leaf and combination of both extracts to S. aureus. The process of extraction of betel leaf and basil leaves was done with 96% ethanol solvent using maceration method. The combinations used in the sample solution were the concentration of ethanol extract of green betel leaf (0%, 15%, 30%, 45%, 60%, 75%) and basil leaf extract (0%, 15%, 30%, 45%, 60 %, 75%). Furthermore, the antibacterial activity was tested for S. aureus with well diffusion method. The data obtained were tested statistically using Anova and Duncan's advanced test. The result of statistical analysis showed difference of drag zone (p <0,05) between various concentration of ethanol extract of green betel leaf, basil leaf and combination of both extracts to S. aureus. The smallest resin zone of ethanol extract of  betel leaf and ethanol extract of basil leaves is at 0% concentration (S0 and K0) and highest at 75% concentration (S5 and K5). While the smallest zone of inhibition for the combination of ethanol extract of betel leaf and ethanol extract of basil leaves at concentration S0K0, S0K1 and S0K2 is 0 mm and highest at S5K5 concentration is 31,3 mm. The higher concentration of betel leaf extract, basil leaf extract and the combination of the two extracts, the inhibition of diameter zone will be better. It can be concluded that the combination of  betel leaf extract and basil leaf extract has the ability to inhibit the growth of S. aureus better than single extract.

scholarly journals Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1241
Author(s):  
Yuthana Phimolsiripol ◽  
Srirana Buadoktoom ◽  
Pimporn Leelapornpisid ◽  
Kittisak Jantanasakulwong ◽  
Phisit Seesuriyachan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antioxidant Activities ◽  
Antibacterial Properties ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Antibacterial Activities ◽  
Life Extension ◽  
Microbial Count ◽  
Basella Alba ◽  
Chilled Pork

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate Staphylococcus aureus and Escherichia coli with the optimal condition of 80% power for 40 min. For shelf-life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100–120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

scholarly journals Use of chitosan coating in increasing the shelf life of liquid smoked Nile tilapia (Oreochromis niloticus) fillet

2017 ◽  
Vol 54 (5) ◽  
pp. 1304-1311 ◽  
Author(s):  
Fábio Marcel da Silva Santos ◽  
Ana Irene Martins da Silva ◽  
Cláudia Brandão Vieira ◽  
Mayra Horácio de Araújo ◽  
André Luis Coelho da Silva ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Chitosan Coating ◽  
Nile Tilapia Oreochromis Niloticus

Sodium Lactate Addition on the Quality and Shelf Life of Refrigerated Sliced Poultry Sausage Packaged in Air or Nitrogen Atmosphere

2004 ◽  
Vol 67 (3) ◽  
pp. 601-606 ◽  
Author(s):  
RENATA CEGIELSKA-RADZIEJEWSKA ◽  
JAN PIKUL
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Sodium Lactate ◽  
Life Extension ◽  
Poultry Meat ◽  
Color Measurement ◽  
Refrigerated Storage ◽  
Psychrotrophic Bacteria

The aim of this study was to determine the effect of sodium lactate addition on shelf-life extension of sliced poultry sausage packaged both in air and nitrogen atmospheres and stored in refrigerated conditions. Basic chemical composition, pH, and malonaldehyde content were assayed and color measurement using the reflection method was carried out. Microbiological examination consisted of determination of total number of aerobic psychrotrophic bacteria and number of lactic acid bacteria. Sensory evaluation of products was performed. Microbiological and sensory quality of sliced poultry meat sausage was dependent on the addition during production of sodium lactate and the composition of gases (air or nitrogen) used in packaging. Slices of poultry sausage with 1% as well as 2% of sodium lactate maintained their initial quality of evaluated sensory attributes longer, irrespective of the applied gases. Sodium lactate inhibited growth of aerobic psychrotrophic bacteria and lactic acid bacteria during refrigerated storage. Sodium lactate also inhibited the formation of malonaldehyde in sliced poultry sausage during refrigerated storage. The effectiveness of this process depended on the concentration of sodium lactate addition. It was concluded that 1% as well as 2% addition of sodium lactate could extend the shelf life of sliced poultry sausage packaged in air atmosphere and stored at 5 to 7°C by 3 or 4 times, respectively. Sliced poultry sausage treated with 2% sodium lactate packed in nitrogen had the longest (35-day) shelf life. This was a sevenfold increase in the shelf life of sliced poultry sausage compared with the control.

scholarly journals Immune Regulation, but Not Antibacterial Activity, Is a Crucial Function of Hepcidins in Resistance against Pathogenic Bacteria in Nile Tilapia (Oreochromis niloticus Linn.)

Biomolecules ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1132
Author(s):  
Pagaporn Phan-Aram ◽  
Gunanti Mahasri ◽  
Pattanapon Kayansamruaj ◽  
Piti Amparyup ◽  
Prapansak Srisapoome
Keyword(s):  
Immune Regulation ◽  
Nile Tilapia ◽  
Pathogenic Bacteria ◽  
Mononuclear Cells ◽  
Head Kidney ◽  
Antibacterial Activities ◽  
Phagocytic Index ◽  
Peripheral Blood Mononuclear ◽  
Nile Tilapia Oreochromis Niloticus

In this study, the functions of a recombinant propeptide (rProOn-Hep1) and the synthetic FITC-labelled mature peptides sMatOn-Hep1 and sMatOn-Hep2 were analyzed. Moreover, sMatOn-Hep1 and sMatOn-Hep2 were mildly detected in the lymphocytes of peripheral blood mononuclear cells (PBMCs) and strongly detected in head kidney macrophages. The in vitro binding and antibacterial activities of these peptides were slightly effective against several pathogenic bacteria. Immune regulation by sMatOn-Hep1 was also analyzed, and only sMatOn-Hep1 significantly enhanced the phagocytic index in vitro (p < 0.05). Interestingly, intraperitoneal injection of sMatOn-Hep1 (10 or 100 µg) significantly elevated the phagocytic activity, phagocytic index, and lysozyme activity and clearly decreased the iron ion levels in the livers of the treated fish (p < 0.05). Additionally, sMatOn-Hep1 enhanced the expression levels of CC and CXC chemokines, transferrin and both On-Hep genes in the liver, spleen and head kidney, for 1–96 h after injection, but did not properly protect the experimental fish from S. agalactiae infection after 7 days of treatment. However, the injection of S. agalactiae and On-Heps indicated that 100 μg of sMatOn-Hep1 was very effective, while 100 μg of rProOn-Hep1 and sMatOn-Hep2 demonstrated moderate protection. Therefore, On-Hep is a crucial iron-regulating molecule and a key immune regulator of disease resistance in Nile tilapia.

Sign in / Sign up

Export Citation Format

Share Document