scholarly journals Australian Acacia spp. extracts as natural food preservatives: Growth inhibition of food spoilage and food poisoning bacteria

2017 ◽  
Vol 7 (1) ◽  
pp. 4-15 ◽  
Author(s):  
Ian Edwin Cock
Keyword(s):  
Growth Inhibition ◽  
Food Poisoning ◽  
Natural Food ◽  
Food Spoilage ◽  
Food Preservatives

Essential Oil and Oleoresins of Black Pepper as Natural Food Preservatives for Orange Juice*

2012 ◽  
Vol 38 (1) ◽  
pp. 146-152 ◽  
Author(s):  
I.P.S. Kapoor ◽  
Bandana Singh ◽  
Sunita Singh ◽  
Gurdip Singh
Keyword(s):  
Essential Oil ◽  
Orange Juice ◽  
Black Pepper ◽  
Natural Food ◽  
Food Preservatives

Natural food preservatives

2002 ◽  
pp. 124-174 ◽  
Author(s):  
A.S. Meyer ◽  
K.I. Suhr ◽  
P. Nielsen ◽  
F. Holm
Keyword(s):  
Natural Food ◽  
Food Preservatives

Phytochemical profile, antimicrobial, antioxidant and antiobesity activities of Scolymus angiospermus Gaertn. Four fractions from Jericho/Palestine

2018 ◽  
Vol 15 (3) ◽  
Author(s):  
Nidal Jaradat ◽  
Saad Al-Lahham
Keyword(s):  
Antioxidant Activities ◽  
Past History ◽  
Culture Collection ◽  
Natural Food ◽  
Bacterial Strains ◽  
Food Preservatives ◽  
Fungal Strains ◽  
Antibacterial And Antifungal Activities ◽  
Aerial Parts ◽  
Phytochemical Profile

Abstract Background Many recent studies have shown that medicinal plants, which have been used worldwide through the past history in the folkloric medicine, harbor a significant number of novel metabolic compounds with potent pharmacological properties. In several countries, the aerial parts of the Scolymus angiospermus plant have been used as a food supply and as a folkloric medicinal plant. The current study aimed is to investigate the antimicrobial, antilipase, antioxidant activities and phytochemical profile of methanolic, hexane, aqueous and ethyl acetate fractions obtained from the aerial parts of S. angiospermus. Methods Phytochemical assessments were based on standard analytical methods. The obtained fractions were evaluated for their antioxidant capacity and their antilipase activity using 2,2-diphenyl-1-picrylhydrazyl and porcine pancreatic lipase inhibitory tests, respectively. Antimicrobial activity of the obtained fractions was evaluated using broth microdilution assay against several American Type Culture Collection bacterial and fungal strains and Methicillin-Resistant Staphylococcus aureus clinical isolate. Results Our data showed that of all obtained fractions used in the above-mentioned assays, both of methanolic and aqueous fractions, had the highest content of flavonoids (24.93 ± 2.11 and 12.21 ± 2.11 mg QUE/g, respectively) and phenolic compounds (96.28 ± 2.87 and 91.25 ± 2.63 mg of GAEq/g, respectively) as well as the best levels of both antioxidant (half maximal inhibitory concentration (IC50) 13.67 ± 1.44 and 14.69 ± 1.97 µg/ml, respectively) and antilipase (IC50 134.89 ± 1.65 and 269.15 ± 2.33 µg/ml, respectively) activities. In addition, these fractions exhibited various levels of both antibacterial and antifungal activities. Hydrophilic fractions were more potent against the investigated bacterial strains, while hydrophobic fractions were more potent against the investigated fungal strains. Conclusions The hydrophilic fractions derived from S. angiospermus have shown the best antioxidant and antilipase effects. This is may be due to the high contents of phenols and/or flavonoids. However, further investigations are essential to isolate and identify the antioxidant, antilipase and antimicrobial compounds. Our data provide significant evidence that S. angiospermus can be very useful in the prevention and treatment of various infectious and non-infectious chronic diseases and as natural food preservatives.

Nanoantimicrobials

2020 ◽  
pp. 146-165 ◽  
Author(s):  
Navneet Kaur
Keyword(s):  
Antimicrobial Agents ◽  
Food Preservation ◽  
Quality And Safety ◽  
Human Beings ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Resistance Development ◽  
Microbial Resistance ◽  
Factors Affecting ◽  
Micro Organisms

One of the major issues food technologists deal with is food preservation and safety. Growth of micro-organisms in food poses risk to its quality and safety. Moreover, resistance of food spoilage micro-organisms against various chemical food preservatives has led to an emergence of novel antimicrobial agents with improved action and low rates of microbial resistance. Development in nanotechnology has led to the production of nanoparticles that are not only safe but also effective to resolve the problem of microbial resistance. Nanoantimicrobials have shown improved bioactive performances and controlled toxicity to human beings. They are steadily gaining popularity and the trend will continue in coming years. The chapter gives a comprehensive view of nanoantimicrobials of organic and inorganic origin, various mechanisms adopted by these nanoparticles for the destruction of micro-organisms, factors affecting anti-microbial activities of these particles along with their applications in various fields of food technology.

scholarly journals Antimicrobial effects of spices and herbs essential oils

2009 ◽  
pp. 195-209 ◽  
Author(s):  
Marija Skrinjar ◽  
Nevena Nemet
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Food Additives ◽  
Inhibitory Effect ◽  
Natural Food ◽  
Garlic Mustard ◽  
Salmonella Spp ◽  
Food Preservatives ◽  
Bacteria And Fungi ◽  
Staphylococcus Spp

Spices and herbs have been used as food additives since ancient times, as flavouring agents but also as natural food preservatives. A number of spices shows antimicrobial activity against different types of microorganisms. This article gives a literature review of recent investigations considering antimicrobial activity of essential oils widely used spices and herbs, such as garlic, mustard, cinnamon, cumin, clove, bay, thyme, basil, oregano, pepper, ginger, sage, rosemary etc., against most common bacteria and fungi that contaminate food (Listeria spp., Staphylococcus spp., Salmonella spp., Escherichia spp., Pseudomonas spp., Aspergillus spp., Cladosporium spp. and many others). Antimicrobial activity depends on the type of spice or herb, type of food and microorganism, as well as on the chemical composition and content of extracts and essential oils. Summarizing results of different investigations, relative antimicrobial effectiveness can be made, and it shows that cinnamon, cloves and mustrad have very strong antimicrobial potential, cumin, oregano, sage, thyme and rosemary show medium inhibitory effect, and spices such as pepper and ginger have weak inhibitory effect.

Inhibitory Effects of 30 Kinds of Chinese Herbal Medicine on Fungi in Food

2011 ◽  
Vol 343-344 ◽  
pp. 737-742 ◽  
Author(s):  
Shun Cheng Ren ◽  
Yong Chao Fan ◽  
Cui Cui Li
Keyword(s):  
Petroleum Ether ◽  
Scientific Basis ◽  
Chinese Herbs ◽  
Natural Food ◽  
Syzygium Aromaticum ◽  
Inhibitory Effects ◽  
Coptis Chinensis ◽  
Food Preservatives ◽  
Ethanol Extracts ◽  
Magnolia Officinalis

This research aimed to study the effects of 30 kinds of Chinese herbs on fungi in food. 30 kinds of Chinese herbs and 6 common fungi in food were used as experiment material. The effects of water, ethanol absolute and petroleum ether extracts on fungi were studied by filter paper method. The results showed that water extracts of Coptis chinensis. and Magnolia officinalis Rehd.et Wils., the ethanol extracts of Syzygium aromaticum Thunb., Coptis chinensis, Cinnamomum cassia Presl and Cassia Bark, the petroleum ether extracts of Syzygium aromaticum Thunb. and Cassia Bark had strong antimicrobial ability. The study can provide the scientific basis for exploring natural food preservatives.

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