The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action

2021 ◽  
Author(s):  
Sumethee Songsamoe ◽  
Krittika Kabploy ◽  
Katthayawan Khunjan ◽  
Narumol Matan
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Green Tea ◽  
Mode Of Action ◽  
Pathogenic Bacteria ◽  
Combined Effect ◽  
Peppermint Oil

Green tea – A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25±2°C)

2008 ◽  
Vol 107 (1) ◽  
pp. 426-433 ◽  
Author(s):  
K.V. Kumudavally ◽  
H.S. Phanindrakumar ◽  
Aisha Tabassum ◽  
K. Radhakrishna ◽  
A.S. Bawa
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Green Tea

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

Isolation of Epigallocatechin Gallate from Green Tea and its Effects on Probiotics and Pathogenic Bacteria

2017 ◽  
Vol 17 (1) ◽  
pp. 69-77
Author(s):  
Tu Lijun ◽  
Sun Hanju ◽  
He Shudong ◽  
Zhu Yongsheng ◽  
Yu Ming ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Escherichia Coli ◽  
Green Tea ◽  
Lactobacillus Acidophilus ◽  
Pathogenic Bacteria ◽  
Epigallocatechin Gallate ◽  
Microbial Populations ◽  
Medium Ph ◽  
Bioactive Substance ◽  
Tea Extract

The aim of this study was to investigate epigallocatechin gallate (EGCG) prebiotics activities systematically which was reported as a bioactive substance. Therefore, EGCG was separated by water extraction, resin purification and prep-HPLC. Then the production of EGCG was confirmed by HPLC and mass spectrometry (MS) analysis and its purify was 97.23%. EGCG extractive and green tea extract (GTE) were further incubated with Bifidobacterium infantis, B. adolescentis, B. bifidum and Lactobacillus acidophilus to study its effect on microbial populations and medium pH. Finally, Escherichia coli, Salmonella, Staphylococcus aureus and Candida albicans were employed as pathogenic bacteria to explore the antimicrobial activity of EGCG and GTE. The results demonstrated that EGCG extractive could be beneficial for the proliferation of Bifidobacterium and L. acidophilus and also inhibit some pathogenic bacteria. In conclusion, both EGCG extractive and GTE had prebiotics activities and the effects of EGCG extractive were superior to those of GTE.

scholarly journals Assessing the Molecular Targets and Mode of Action of Furanone C-30 on Pseudomonas aeruginosa Quorum Sensing

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1620
Author(s):  
Victor Markus ◽  
Karina Golberg ◽  
Kerem Teralı ◽  
Nazmi Ozer ◽  
Esti Kramarsky-Winter ◽  
...  
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Antibiotic Resistance ◽  
Quorum Sensing ◽  
Conformational Changes ◽  
Mode Of Action ◽  
Pathogenic Bacteria ◽  
Molecular Targets ◽  
Resistant Bacteria ◽  
Public Healthcare ◽  
C 30

Quorum sensing (QS), a sophisticated system of bacterial communication that depends on population density, is employed by many pathogenic bacteria to regulate virulence. In view of the current reality of antibiotic resistance, it is expected that interfering with QS can address bacterial pathogenicity without stimulating the incidence of resistance. Thus, harnessing QS inhibitors has been considered a promising approach to overriding bacterial infections and combating antibiotic resistance that has become a major threat to public healthcare around the globe. Pseudomonas aeruginosa is one of the most frequent multidrug-resistant bacteria that utilize QS to control virulence. Many natural compounds, including furanones, have demonstrated strong inhibitory effects on several pathogens via blocking or attenuating QS. While the natural furanones show no activity against P. aeruginosa, furanone C-30, a brominated derivative of natural furanone compounds, has been reported to be a potent inhibitor of the QS system of the notorious opportunistic pathogen. In the present study, we assess the molecular targets and mode of action of furanone C-30 on P. aeruginosa QS system. Our results suggest that furanone C-30 binds to LasR at the ligand-binding site but fails to establish interactions with the residues crucial for the protein’s productive conformational changes and folding, thus rendering the protein dysfunctional. We also show that furanone C-30 inhibits RhlR, independent of LasR, suggesting a complex mechanism for the agent beyond what is known to date.

scholarly journals Application of Green Tea Extract as Food Preservative to Improve Shelf Life of Overnight Pickled Cucumber

2009 ◽  
Vol 56 (12) ◽  
pp. 660-664 ◽  
Author(s):  
Takahisa Miyamoto ◽  
Motokazu Nakayama ◽  
Naofumi Shigemune ◽  
Hajime Tokuda ◽  
Tomoyo Matsushita ◽  
...  
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Green Tea Extract ◽  
Food Preservative ◽  
Tea Extract

scholarly journals EFFECT OF MATURITY STAGES ON QUALITY AND SHELF LIFE OF “SOLO” PAPAYA FRUITS DURING STORAGE

2019 ◽  
pp. 57-68
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Colour Change ◽  
Soluble Solids ◽  
Maturity Stages ◽  
Solids Content ◽  
Sensorial Evaluation ◽  
Stage 1

“Solo” papaya fruits were harvested in October, 2016 & 2017 seasons from a commercial orchard located in Ismailia Governorate, Egypt. Papaya fruits were harvested at three maturity stages: 25% yellow (stage 1), 50% yellow (stage 2) and 100% yellow (stage 3) and evaluated during storage at ambient temperature (20°C ± 2) for 4 days + at 80- 85% RH or during cold storage at 6°C + 90- 95% RH for 20 days. Papaya fruits softened very rapidly at room temperature after harvest and had 4 days shelf life. However, the fruit can be stored for 20 days at 6°C with little changes in firmness and the fruit apparently progressed in normal ripening upon removal to ambient temperature (20°C) for 3 days. All colour values (a*, L* and C*) were linearly increased during cold storage. Conversely, as a result of colour change from green to orange-red, h° values decreased. Soluble solids content was not affected during ripening at 20°C and remained steady. Fruit harvested at stage 2 and stored at 6°C for 20 days following 3 days at 20°C had superior score for sensorial evaluation.

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