scholarly journals The antimicrobial activity of apple cider vinegar and grape vinegar, which are used as a traditional surface disinfectant for fruits and vegetables

2018 ◽  
Vol 27 (1) ◽  
pp. 1-10 ◽  
Author(s):  
BALDAS Berrin; ALTUNER
Keyword(s):  
Antimicrobial Activity ◽  
Fruits And Vegetables ◽  
Apple Cider

scholarly journals Biodegradable Hybrid Nanocomposite of Chitosan/Gelatin and Green Synthesized Zinc Oxide Nanoparticles for Food Packaging

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1143 ◽  
Author(s):  
Santosh Kumar ◽  
Abhinab Mudai ◽  
Barnali Roy ◽  
Indra Bhusan Basumatary ◽  
Avik Mukherjee ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Zinc Oxide ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Nanocomposite Films ◽  
Hybrid Nanocomposite ◽  
Hybrid Films ◽  
Zno Nps ◽  
Gram Positive Bacteria ◽  
Average Size

In the context of emerging global concerns with synthetic plastic packaging, alternative natural biodegradable packaging materials are gaining increasing attention for food packaging applications. In this study, chitosan and gelatin nanocomposite hybrid films containing green synthesized zinc oxide (ZnO) nanoparticles (NPs) were developed and microstructural properties were studied. Antimicrobial activity of the developed films was evaluated using both Gram negative (Escherichia coli) and Gram positive bacteria (Staphylococcus aureus). Green synthesis protocol was used for the precipitation of ZnO NPs using fruit extract of Cassia fistula. The as-synthesized polyhedral ZnO NPs were in the range of 20–40 nm (average size ≈29 nm). Reinforcement with ZnO NPs in the hybrid films lead to improved thermal stability, elongation-at-break (EAB), and compactness properties. The developed films with 2% and 4% ZnO NPs showed a smooth, compact, and heterogeneous surface morphology compared to the control (chitosan-gelatin hybrid) films. Disc diffusion assays showed that the nanocomposite film had significant antimicrobial activity against E. coli. The developed hybrid nanocomposite films have potential to be developed as biodegradable alternative for postharvest packaging of fresh fruits and vegetables.

scholarly journals Antimicrobial Activity of Apple Cider Vinegar

2017 ◽  
Vol 16 (2) ◽  
pp. 11-15 ◽  
Author(s):  
Asma Saqib
Keyword(s):  
Antimicrobial Activity ◽  
Antimicrobial Agents ◽  
Medicinal Purpose ◽  
Diverse Range ◽  
Antifungal Activities ◽  
Apple Cider ◽  
Antibacterial And Antifungal Activities ◽  
Medicinal Properties ◽  
Bacteria And Fungi ◽  
Antibacterial And Antifungal

In recent years, there has been a growing interest in researching and developing new antimicrobial agents from various sources to combat microbial resistance. Apple cider vinegar, otherwise known as cider vinegar or ACV, is a type of vinegar made from cider or apple must and has a pale to medium amber color. Unpasteurized or organic ACV contains mother of vinegar. It has been used for medicinal purpose for thousands of years for its various medicinal properties. The antimicrobial activity of cider vinegar has been recognized but not investigated. It can be used as alternative to commercial antimicrobial agents. The present study aims at finding the antibacterial and antifungal activities of various dilutions of ACV against diverse range of bacteria and fungi to generate data for which little investigation exist.

scholarly journals Effectiveness of Bacteriocin-Producing Lactic Acid Bacteria and Bifidobacterium Isolated from Honeycombs against Spoilage Microorganisms and Pathogens Isolated from Fruits and Vegetables

2020 ◽  
Vol 10 (20) ◽  
pp. 7309
Author(s):  
Chrysa Voidarou ◽  
Athanasios Alexopoulos ◽  
Anastasios Tsinas ◽  
Georgios Rozos ◽  
Athina Tzora ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruits And Vegetables ◽  
Salmonella Spp ◽  
E Coli ◽  
Hazard Control ◽  
Spoilage Bacteria ◽  
Spoilage Microorganisms

Screening natural products for bacteriocin-producing bacteria may be the equilibrium point between the consumer demand for mild processing and the industry’s need for hazard control. Raw unprocessed honeycombs filled with oregano honey from the alpine mountainous territory of Epirus, Greece were screened for bacteriocinogenic lactic acid bacteria and Bifidobacterium spp., with inhibitory action towards some pathogens and spoilage microorganisms isolated from fresh fruits and vegetables (number and type of strains: three E. coli, two L. monocytogenes, two Salmonella spp., two B.cereus, two Erwinia spp., one Xanthomonas spp., L. innocua (ATCC 33090TM) and E. coli 0157:H7 (ATCC 69373)). Among the 101 collected isolates (73 Lactobacillus, 8 Lactococcus, 8 Leuconostoc and 12 Bifidobacterium species) from the oregano honeycombs (an original finding since there are no other reports on the microbial biodiversity of the flora of the oregano honey), 49 strains of lactic acid bacteria (LAB) and Bifidobacterium spp. were selected and tested for their bacteriocin-producing capacity (34 Lactobacillus, 6 Lactococcus, 5 Leuconostoc and 4 Bifidobacterium). The antibacterial activity exerted by the tested LAB and Bifidobacterium strains was not of the same potency. Our results suggest that the main molecules involved in the antimicrobial activity are probably bacteriocin-like substances (a conclusion based on reduced antibacterial activity after the proteolytic treatment of the cell-free supernatant of the cultures) and this antimicrobial activity is specific for the producing strains as well as for the target strains. The spoilage bacteria as well as the reference microorganisms showed increased resistance to the bacteriocin-like substances in comparison to the wild-type pathogens.

scholarly journals Antimicrobial Nanoparticles Incorporated in Edible Coatings and Films for the Preservation of Fruits and Vegetables

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1695 ◽  
Author(s):  
Yage Xing ◽  
Wenxiu Li ◽  
Qin Wang ◽  
Xuanlin Li ◽  
Qinglian Xu ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Metal Ion ◽  
Fruits And Vegetables ◽  
Antimicrobial Properties ◽  
Edible Coatings ◽  
Coating Materials ◽  
Antimicrobial Nanoparticles ◽  
Vegetables And Fruits ◽  
Free Metal

Edible coatings and films (ECF) are employed as matrixes for incorporating antimicrobial nanoparticles (NPs), and then they are applied on the fruits and vegetables to prolong shelf life and enhance storage quality. This paper provides a comprehensive review on the preparation, antimicrobial properties and mechanisms, surface and physical qualities of ECF containing antimicrobial NPs, and its efficient application to vegetables and fruits as well. Following an introduction on the properties of the main edible coating materials, the preparation technologies of ECF with NPs are summarized. The antimicrobial activity of ECF with NPs against the tested microorganism was observed by many researchers. This might be mainly due to the electrostatic interaction between the cationic polymer or free metal ions and the charged cell membrane, the photocatalytic reaction of NPs, the detachment of free metal ion, and partly due to the antimicrobial activity of edible materials. Moreover, their physical, mechanical and releasing properties are discussed in detail, which might be influenced by the concentration of NPs. The preservation potential on the quality of fruits and vegetables indicates that various ECF with NPs might be used as the ideal materials for food application. Following the introduction on these characteristics, an attempt is made to predict future trends in this field.

scholarly journals Effects of Different TiO2 Nanoparticles Concentrations on the Physical and Antibacterial Activities of Chitosan-Based Coating Film

Nanomaterials ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 1365 ◽  
Author(s):  
Yage Xing ◽  
Xuanlin Li ◽  
Xunlian Guo ◽  
Wenxiu Li ◽  
Jianwen Chen ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Tio2 Nanoparticles ◽  
Fruits And Vegetables ◽  
Inhibition Zone ◽  
Antibacterial Activities ◽  
Inhibitory Effect ◽  
Coating Film ◽  
Coating Films ◽  
Tio2 Nps ◽  
Chitosan Matrix

In this investigation, the effect of different concentrations of titanium dioxide (TiO2) nanoparticles (NPs) on the structure and antimicrobial activity of chitosan-based coating films was examined. Analysis using scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed that the modified TiO2 NPs were successfully dispersed into the chitosan matrix, and that the roughness of the chitosan-TiO2 nanocomposites were significantly reduced. Moreover, X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) analyses indicated that the chitosan interacted with TiO2 NPs and possessed good compatibility, while a thermogravimetric analysis (TGA) of the thermal properties showed that the chitosan-TiO2 nanocomposites with 0.05% TiO2 NPs concentration had the best thermal stability. The chitosan-TiO2 nanocomposite exhibited an inhibitory effect on the growth of Escherichia coli and Staphylococcus aureus. This antimicrobial activity of the chitosan-TiO2 nanocomposites had an inhibition zone ranging from 9.86 ± 0.90 to 13.55 ± 0.35 (mm). These results, therefore, indicate that chitosan-based coating films incorporated with TiO2 NPs might become a potential packaging system for prolonging the shelf-life of fruits and vegetables.

scholarly journals The Effects of the Fermentation Broth of Fruits and Vegetables on Antimicrobial Activity and Egg Quality with its Supplementation in Feed

2009 ◽  
Vol 52 (2) ◽  
pp. 77-83 ◽  
Author(s):  
Kwang-Seob So ◽  
Young-Ho Park ◽  
II-Yong Joung ◽  
Byoung-Seob Ko ◽  
Sang-Mee Hong ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Fruits And Vegetables ◽  
Egg Quality ◽  
Fermentation Broth

scholarly journals Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1399
Author(s):  
José Rafael Linares-Morales ◽  
Guillermo Eduardo Cuellar-Nevárez ◽  
Blanca Estela Rivera-Chavira ◽  
Néstor Gutiérrez-Méndez ◽  
Samuel Bernardo Pérez-Vega ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruits And Vegetables ◽  
Enzymatic Activities ◽  
Bioactive Metabolites ◽  
Gram Positive ◽  
Citrate Metabolism ◽  
Mold And Yeast ◽  
De Man

Lactic acid bacteria (LAB) are an important source of bioactive metabolites and enzymes. LAB isolates from fresh vegetable sources were evaluated to determine their antimicrobial, enzymatic, and adhesion activities. A saline solution from the rinse of each sample was inoculated in De Man, Rogosa and Sharpe Agar (MRS Agar) for isolates recovery. Antimicrobial activity of cell-free supernatants from presumptive LAB isolates was evaluated by microtitration against Gram-positive, Gram-negative, LAB, mold, and yeast strains. Protease, lipase, amylase, citrate metabolism and adhesion activities were also evaluated. Data were grouped using cluster analysis, with 85% of similarity. A total of 76 LAB isolates were recovered, and 13 clusters were formed based on growth inhibition of the tested microorganisms. One cluster had antimicrobial activity against Gram-positive bacteria, molds and yeasts. Several LAB strains, PIM4, ELO8, PIM5 and CAL14 strongly inhibited the growth of L. monocytogenes and JAV15 and TOV9 strongly inhibited the growth of F. oxysporum. Based on enzymatic activities, 5 clusters were formed. Seven isolates hydrolyzed starch, 46 proteins, 14 lipids, and 36 metabolized citrate. LAB isolates with the best activities were molecularly identified as Leuconostoc mesenteroides, Enterococcus mundtii and Enterococcus faecium. Overall, LAB isolated from vegetables showed potential technological applications and should be further evaluated.

scholarly journals Antioxidant Activity and Phenolic Content of Apple Cider

2015 ◽  
Vol 3 (6) ◽  
pp. 356 ◽  
Author(s):  
Nilgün Havva Budak ◽  
Filiz Ozçelik ◽  
Zeynep Banu Güzel-Seydim
Keyword(s):  
Antioxidant Activity ◽  
Chlorogenic Acid ◽  
Apple Juice ◽  
Fruits And Vegetables ◽  
Phenolic Content ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Phenolic Substance ◽  
Human Diet ◽  
Apple Cider

Fruit and vegetables are an important component of a healthy diet and the main antioxidant suppliers in the human diet. Consumption of foods derived from fruits and vegetables is also essential; fruit juices, ciders, wines, and vinegars also contain significant amounts of polyphenolic compounds. The aim of the study was to determine the effect maceration of antioxidant activity and phenolic content of apple cider. Red delicious apples were used to produce natural apple cider with and without inclusion of maceration. Samples were taken from fresh red apple juice, macerated samples and apple cider. Apple cider (maceration was applied) (CAM) had the highest total phenolic content, chlorogenic acid, ORAC and TEAC levels. Chlorogenic acid was the dominant phenolic substance in apple juice and cider samples and chlorogenic acid was increased with maceration process.

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