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This study compares the chemical composition, antioxidant capacity, and antibacterial properties of lavender essential oils extracted using microwave-assisted extraction (MAE) and supercritical CO2 extraction (SCDE). Gas chromatography–mass spectrometry analysis revealed that the MAE oil contained higher levels of linalyl acetate (36.19%) and linalool (28.29%) compared with the SCDE oil, which had values of 28.72% and 27.48%, respectively. The MAE oil also showed superior antioxidant activity, with DPPH IC50 values of 72.99 mg/mL and FRAP values of 1.31 mM Fe2+/g, compared with 80.84 mg/mL and 1.14 mM Fe2+/g for the SCDE oil. Antibacterial tests indicated that the MAE oil exhibited lower MIC values, demonstrating twice the antibacterial activity against Bacillus cereus NRRL B3711, Bacillus subtilis PY79, and Enterococcus faecalis ATCC 29212 compared with the SCDE oil. These results highlight the superior bioactivity of MAE-extracted lavender oil, making MAE a preferred method for high-quality oil extraction from drought-affected lavender plants. [ABSTRACT FROM AUTHOR]

This study presents an innovative approach to enhancing the shelf life and maintaining the quality of sliced cooked ham through the application of a natural biopreservative derived from lactic fermentation. The biopreservative, at concentrations ranging from 1% to 3.5%, demonstrated substantial efficacy in microbial inhibition, keeping the microbial density low and relatively constant over time (p < 0.05). Remarkably, even at the lower concentration of 1%, the microbial growth rates were significantly reduced, with the treated samples showing notable stability over 24 days at both 7 °C and 25 °C. The microbial count in the treated with biopreservative group was significantly lower (3.19 log cfu/g) compared to the blank (4.59 log cfu/g) and control (5.01 log cfu/g) over 4 days at 7 °C. The shelf life of the ham was 24 days for the blank, 20 days for the control, and 101 days for the treated group at 7 °C. Moreover, colorimetric analysis revealed that the treated samples maintained better color stability, experiencing less variation in the hue angle and chroma, suggesting a protective effect against quality degradation over time. The successful application of the biopreservative aligns with the growing consumer demand for natural food additives and underscores the movement toward sustainable, health-conscious food preservation practices. The findings of this study indicate a promising avenue for the food industry to adopt environmentally friendly alternatives to synthetic additives, which could significantly influence future standards in food processing and preservation. [ABSTRACT FROM AUTHOR]

In the last decade, the urgent need to explore medicinal plants or drug development has increased enormously around the world to overcome numerous health problems. In the present investigation, HPLC indicated the existence of 18 phenolic and flavonoid compounds in the Cupressus sempervirens extract. Hesperetin represents the greatest concentration (25,579.57 µg/mL), while other compounds, such as pyro catechol, rutin, gallic acid, chlorogenic acid, naringenin, and quercetin, were recognized in concentrations of 2922.53 µg/mL, 1313.26 µg/mL, 1107.26 µg/mL, 389.09 µg/mL, 156.53 µg/mL, and 97.56 µg/mL, respectively. The well diffusion method documented the antibacterial/antifungal activity of C. sempervirens extract against E. faecalis, E. coli, C. albicans, S. typhi, S.aureus, and M. circinelloid with 35, 33, 32, 25, 23, and 21 mm inhibition zones, respectively, more than the standard antibiotic/antifungal agent. Low values ranging from 7.80 to 15.62 µg/mL of MIC and MBC were recorded for E. faecalis, E. coli, and C. albicans. From the 1- diphenyl-2-picryl hydrazyl (DPPH) assay, promising antioxidant activity was recorded for C. sempervirens extract with IC50 of an 8.97 µg/mL. Moreover, ferric reducing antioxidant power (FRAP) and total antioxidant capacity assays (TAC) confirmed the antioxidant activity of the extract, which was expressed as the ascorbic acid equivalent (AAE) of 366.9 ± 0.2 µg/mg and 102 ± 0.2 µg/mg of extracts, respectively. α-amylase and α-glucosidase inhibition % were determined to express the antidiabetic activity of the extract in vitro, with promising IC50 value (27.01 µg/mL) for α-amylase compared to that of acarbose (50.93 µg/mL), while IC50 value of the extract for α-glucosidase was 19.21µg/mL compared to that of acarbose 4.13 µg/mL. Prothrombin time (PT) and activated partial thromboplastin time (APTT) revealed the role of C. sempervirens extract as an anticoagulant agent if compared with the activity of heparin. Binding interactions of hesperetin and gallic acid were examined via the Molecular Operating Environment (MOE) Dock software against E. faecalis (PDB ID: 3CLQ), C. albicans (PDB ID: 7RJC), α-amylase (PDB ID: 4W93), and α-glucosidase (PDB ID: 3TOP). The obtained results shed light on how molecular modeling methods might inhibit the tested compounds, which have the potential to be useful in the treatment of target proteins. [ABSTRACT FROM AUTHOR]

Throughout history, spices have been employed for their pharmaceutical attributes and as a culinary enhancement. The food industry widely employs artificial preservatives to retard the deterioration induced by microbial proliferation, enzymatic processes, and oxidative reactions. Nevertheless, the utilization of these synthetic preservatives in food products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. These risks encompass a spectrum of adverse effects, including but not limited to gastrointestinal disorders, the disruption of gut microbiota, allergic reactions, respiratory complications, and concerns regarding their carcinogenic properties. Consequently, consumers are displaying an increasing reluctance to purchase preserved food items that contain such additives. Spices, known for their antimicrobial value, are investigated for their potential as food preservatives. The review assesses 25 spice types for their inherent antimicrobial properties and their applicability in inhibiting various foodborne microorganisms and suggests further future investigations regarding their use as possible natural food preservatives that could offer safer, more sustainable methods for extending shelf life. Future research should delve deeper into the use of natural antimicrobials, such as spices, to not only replace synthetic preservatives but also optimize their application in food safety and shelf-life extension. Moreover, there is a need for continuous innovation in encapsulation technologies for antimicrobial agents. Developing cost-effective and efficient methods, along with scaling up production processes, will be crucial to competing with traditional antimicrobial options in terms of both efficacy and affordability. [ABSTRACT FROM AUTHOR]

This work evaluated the effects of condensable syngas impurities on the cell viability and product distribution of Butyribacterium methylotrophicum in syngas fermentation. The condensates were collected during the gasification of two technical lignins derived from wheat straw (WST) and softwood (SW) at different temperatures and in the presence or absence of catalysts. The cleanest syngas with 169 and 3020 ppmv of H2S and NH3, respectively, was obtained at 800 °C using dolomite as catalyst. Pyridines were the prevalent compounds in most condensates and the highest variety of aromatics with cyanide substituents were originated during WST lignin gasification at 800 °C without catalyst. In contrast with SW lignin-based condensates, the fermentation media supplemented with WST lignin-derived condensates at 1:100 vol. only supported residual growth of B. methylotrophicum. By decreasing the condensate concentration in the medium, growth inhibition ceased and a trend toward butyrate production over acetate was observed. The highest butyrate-to-acetate ratio of 1.3 was obtained by supplementing the fermentation media at 1:1000 vol. with the condensate derived from the WST lignin, which was gasified at 800 °C in the presence of olivine. B. methylotrophicum was able to adapt and resist the impurities of the crude syngas and altered its metabolism to produce additional butyrate. [ABSTRACT FROM AUTHOR]

The objective of this research was to determine the content of total phenols, total flavonoids, and the antioxidant and antimicrobial activity of the ethanolic extracts of propolis obtained by two methodologies during in vitro digestion. Ethanolic extracts of propolis were obtained by ultrasound and maceration and the yield and content of the bioactive compounds, as well as their antimicrobial and antioxidant activity, were evaluated. Yields higher than those reported in other investigations (71.6%) were obtained. The highest content of phenols and flavonoids in the ethanolic extracts was 34,406.6 mg GAE/100 g in propolis from San Pedro, obtained by maceration (SP M), and 19,523.2 mg QE/100 g in propolis from Teotitlán, obtained by ultrasound (TU), respectively, being higher than what is established in Mexican regulations. The antioxidant and antimicrobial activity of the extracts was not affected by the method of obtaining. At the end of the in vitro digestion there was an 80% loss of the phenolic content and a 90% loss of the flavonoid content. Therefore, antioxidant activity was affected. On the other hand, ultrasound improves the obtaining of bioactive compounds. In vitro digestion decreases the content of bioactive compounds; therefore, their functional properties are affected. Thus, it is important to consider technologies that allow extracts to be protected from in vitro digestion conditions. [ABSTRACT FROM AUTHOR]

Rice is a broad-spectrum meal consumed annually in large amounts. Ready-to-eat rice is a member of dishes with a high risk of contamination. The present study aimed to increase the safety and shelflife of ready-to-eat rice during temporary storage. To prepare a mixture for extraction, three spices were chosen ginger: thyme:coriander (1:2:1). Two types of extract were prepared, aromatic and water extracts. The bioactive aromatic extract was preserved by encapsulation using chitosan nanoparticle preparation, while water extracts were prepared by warm diffusion. The aromatic extract possessed volatiles with antimicrobial features, including α-pinene, cymene, camphor, 1, 8 cineol, and limonene. The results expressed the extracts' better antifungal and antibacterial effect, with a distinguishing aromatic one. Water extract was recorded as being rich in phenolic and flavonoids, like Salysilic, p-hydroxybenzoic acid, ferulic, Luteolin 7 glucoside, and quercitin. These molecules play functionality for microbial inhibition in the simulated media. Ready-to-eat rice shelflife was extended by applying the aromatic extract of the encapsulated mixture at the late stage of cooking and before packaging. It can preserve the samples for up to five days at room temperature and up to eight days of refrigerator storage (8 °C). However, water extract had lower activity as antibacterial and antifungal than the aromatic one. Again, water extract activity reduces fungal citrinin secretion by low efficiency more than the aromatic extract. These results recommended the addition of aromatic extract to the ready-to-eat rice meals as a final additive just before packaging. [ABSTRACT FROM AUTHOR]

In the present study, naphthyl acetohydrazide (HL) ligand was prepared and used for the synthesis of new six amorphous transition metal (Co(II), Ni(II), Cu(II), Zn(II), Pb(II), Cd(II)) complexes. All the compounds were characterized by elemental analysis, UV-vis, FT-IR, 1H- and 13C-NMR, and Matrix-Assisted Laser Desorption Ionization (MALDI). The solubilization study was carried out by estimating the interaction between the metal complexes with surfactants viz. sodium stearate (SS) and Cetyltrimethylammonium bromide (CTAB). UV-Visible spectroscopy was employed to determine partitioning and binding parameters, whereas electrical conductivity measurements were employed to estimate critical micellar concentration (CMC), the extent of dissociation, and free energy of micellization. The CT-DNA interaction of synthesized compounds with DNA represents the major groove binding. The synthesized ligand and metal complexes were also tested against bacterial and fungal strains and it has been observed that Cu(II) complex is active against all the strains except Candida albicans, while Cd(II) complex is active against all bacterial and fungal strains except Pseudomonas. Among all compounds, only the Pd(II) complex shows reasonable activity against cervical cancer HeLa cell lines, representing 97% inhibition. [ABSTRACT FROM AUTHOR]

Pseudomonas fragi is the dominant spoilage organism in various foods, especially in spoiled milk, fish, and meats. Its growth can be inhibited by releasing allyl isothiocyanate (AITC) from ground mustard seeds in food packages. This paper aims to investigate the antimicrobial potential of ground mustard seeds against P. fragi growth and the effectiveness of released AITC concentration from mustard seeds on microbial inhibition of the spoilage bacteria growing in the liquid medium. The AITC concentration in the headspace and the liquid medium was measured and the growth of P. fragi in the liquid medium was monitored. Depending on the concentration of AITC, not only growth was inhibited but a reduction of the total count of P. fragi was even observed. The inactivation rate (k) of P. fragi was estimated using first-order inactivation kinetics and the minimum gaseous-released AITC to inactivate P. fragi was determined. Higher AITC concentration in the headspace and liquid medium was observed when using a higher amount of ground mustard seeds and a lower food to headspace ratio. Increasing the amount of ground mustard seeds (>100 mg per 10 mL liquid medium) led to full inactivation of P. fragi in 48 hours. By using an inhibition sigmoid Emax model, the minimum gaseous-released AITC for inactivation of P. fragi in 48 hours was observed around 15 µg/L headspace. These results indicate that inhibition of the spoilage bacteria and extending the shelf life using ground mustard seeds is only possible by applying a careful design of the packaging system. [ABSTRACT FROM AUTHOR]