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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]

Effective pretreatment is essential for successfully utilizing renewable resources such as lignocellulosic biomass in the production of bioethanol. In this study, ternary deep eutectic solvents (DESs), namely choline chloride/lactic acid/glycerol (ChCl/LA/Gly), choline chloride/oxalic acid/glycerol (ChCl/OA/Gly), choline chloride/lactic acid/ethylene glycol (ChCl/LA/EG), and choline chloride/oxalic acid/ethylene glycol (ChCl/OA/EG) were prepared and employed for the pretreatment of cellulose-rich Napier grass (NG). Post treatment, the NG hydrolysate was subjected to enzymatic saccharification followed by ethanol fermentation. The results showed effective delignification of NG after treatment with the prepared ternary DESs, with ChCl/LA/EG removing a maximum of 92.89% lignin. The efficiency of the prepared DESs is attributed to their low densities, pH, and viscosity. Enzymatic saccharification of ChCl/LA/EG-treated NG resulted in a 1.68 fold increase in reducing sugar yield compared to that of untreated NG. All pretreated NG produced more bioethanol via a separate hydrolysis and fermentation (SHF) process than untreated NG after Saccharomyces cerevisiae fermentation. A maximum of 0.37 g bioethanol/g of biomass was obtained from the one-pot process using ChCl/LA/Gly pretreatment. FTIR and XRD analyses of untreated and pretreated NG corroborated the efficacy of the ternary DESs on cellulose recovery and delignification. Also, enzymatic and microbial inhibition studies on the prepared DESs show their potential to be employed in a one-pot process for biorefinery. The results of the present investigation show the potential of utilizing eco-friendly DESs and renewable resources for the production of bioethanol, a viable option to fossil fuels. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, we evaluated the antimicrobial, antibiofilm and antioxidant properties, in addition to the chemical constituents of Satureja graeca L. ethyl acetate and n-butanol fractions using HPLC-DAD analysis, phenolic compound detection was established. Six in vitro assays (DPPH, ABTS, β-carotene, O2•-, CUPRAC, and Reducing power) were employed to assess the antioxidant capacities. In order to determine the minimum inhibitory concentrations (MIC) of both extracts against six bacterial strains and two fungi, the serial micro-dilution method was used. According to analysis, the extracts' main phenolic components were chlorogenic acid, rutin, ellagic acid, vanillin, and caffeic acid. Both fractions revealed high antioxidant capacities at different levels in all assays and they showed a strong antimicrobial activity against all tested strains as MIC came out to be 0.3-10 mg/ml. However, ethyl acetate fraction exerted important effect compared to that of n-butanol fraction on Enterococcus faecalis ATCC19433 (1.2 and 2.5 mg/mL), Candida albicans ATCC10239 (2.5 and 10 mg/mL) and Candida tropicalis RSKK 665 (2.5 and 5 mg/mL). Furthermore, ethyl acetate fraction showed a significant antibiofilm activity against C. tropicalis RSKK 665 (41.9%) and C. albicans ATCC 10239 (38.6%) at 2.5 mg/mL. These findings suggest that Satureja graeca L. can be used in food and may be a promising therapeutic agent for treating a wide range of disorders. [ABSTRACT FROM AUTHOR]

This paper presents a review of the literature, published in the last 5 years, reporting antimicrobial compounds and factors affecting the release, absorption, and concentration in food packaging. This overview shows that concentration of natural antimicrobials plays an important role in bacterial inhibition to prolong food shelf life in antimicrobial packaging. The extension of bacterial inhibition depends on antimicrobial stability inside the packaging system, where the antimicrobial concentration should be maintained above the minimum inhibitory concentration. However, too high concentration of natural compounds affects food sensory and leads to undesired odour, consequently food consumers refuse to consume the packaged foods. Controlled release of the antimicrobials potentially maintains the concentration not going under and over the concentration limit in a longer period. This review gives an overview of the controlled-release mechanisms of various natural compounds in an antimicrobial food packaging. Factors influencing release, absorption and concentration of natural antimicrobial in microbial inhibition are defined in three categories: (1) physical characteristics of antimicrobial-releasing carrier, (2) food structure and properties, (3) external factors. Considering these factors in regulating antimicrobial packaging is discussed comprehensively, so the effectiveness of the packaging in prolonging the food shelf life can be achieved. [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]

The main factors that lead to fruit spoilage are ethylene and microbial contamination. The majority of existing studies focus on single regulation tools for extending fruit shelf life, such as controlling ethylene concentration or inhibiting microbial contamination. The objective of this study was to fabricate zein–natamycin (Z-Nt) films that utilize the synergistic effect of zein and natamycin to extend the shelf life of fruits in terms of ethylene adsorption and microbial inhibition. The mechanical properties, contact angle, water vapor permeability (WVP), oxygen permeability (OP), ethylene adsorption efficiency, antimicrobial properties, and fruit preservation tests were used to characterize the performances of the Z-Nt films. As the natamycin content increased, the films presented an increase in contact angle and a decrease in WVP, indicating an increase in the hydrophobicity of the films. Furthermore, the natamycin content of the films is inversely proportional to OP and positively proportional to ethylene adsorption efficiency. The antimicrobial properties of the films were evaluated against Geotrichum candidum strain and Wickerhamomyces anomalus isolate. Inhibition of mold growth was observed for all natamycin-containing films. Thus, in the case of bananas, the film has a significant mitigating effect on the browning rate, weight loss rate, and hardness of bananas within a certain storage period. It can therefore be concluded that the film, as a bio-based material, has good application value for extending the shelf life of fruits and improving their storage quality. [ABSTRACT FROM AUTHOR]

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.

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]

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.

Nanoparticles (NPs) play a significant role in protecting human and environmental health. Worldwide, research is focused on developing new pharmaceuticals and environmentally safe materials. The current research reports the phytosynthesis of NPs from iron oxide (Fe2O3) mediated through ethanolic extracts of Andrographis serpyllifolia leaf (ASL) and their antimicrobial (bacteria and fungi) and mosquito (Culex quinquefasciatus) larvicidal activity. ASL was treated with aqueous iron chloride solution to turn into synthesized Fe2O3-NPs. The biosynthesized ASL·Fe2O3-NPs were characterized with spectroscopic, electron microscopic and X-ray analyses. The synthesized ASL·Fe2O3-NPs were characteristically showed triclinic crystal shape in SEM. The purity of synthesized Fe2O3 nanoparticles was confirmed by FT-IR analysis. Out of twelve different selective pathogens (4 G+ve bacteria, 4 G-ve bacteria and 4 fungal species) tested with ASL·Fe2O3-NPs, a maximum of 20.3 mm inhibition zone against Staphylococcus aureus among G+ve bacteria and 19.1 mm inhibition zone against Pseudomonas aeruginosa among G-ve bacteria was observed; while it was 16.9 mm against fungi (Aspergillus niger) at a test concentration of 100 µL. The exposure of 4th instar larvae for 48 h to ASL·Fe2O3-NPs exhibited a significant LC50 value at 12.80 ppm. The study findings reveal that the Fe2O3‑NPs synthesized using A. serpyllifolia leaf extract could be a potential source for antibacterial, antifungal and mosquito larvicidal activities.

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]

Nanoparticles (NPs) play a significant role in protecting human and environmental health. Worldwide, research is focused on developing new pharmaceuticals and environmentally safe materials. The current research reports the phytosynthesis of NPs from iron oxide (Fe2O3) mediated through ethanolic extracts of Andrographis serpyllifolia leaf (ASL) and their antimicrobial (bacteria and fungi) and mosquito (Culex quinquefasciatus) larvicidal activity. ASL was treated with aqueous iron chloride solution to turn into synthesized Fe2O3-NPs. The biosynthesized ASL·Fe2O3-NPs were characterized with spectroscopic, electron microscopic and X-ray analyses. The synthesized ASL·Fe2O3-NPs were characteristically showed triclinic crystal shape in SEM. The purity of synthesized Fe2O3 nanoparticles was confirmed by FT-IR analysis. Out of twelve different selective pathogens (4 G+ve bacteria, 4 G-ve bacteria and 4 fungal species) tested with ASL·Fe2O3-NPs, a maximum of 20.3 mm inhibition zone against Staphylococcus aureus among G+ve bacteria and 19.1 mm inhibition zone against Pseudomonas aeruginosa among G-ve bacteria was observed; while it was 16.9 mm against fungi (Aspergillus niger) at a test concentration of 100 µL. The exposure of 4th instar larvae for 48 h to ASL·Fe2O3-NPs exhibited a significant LC50 value at 12.80 ppm. The study findings reveal that the Fe2O3-NPs synthesized using A. serpyllifolia leaf extract could be a potential source for antibacterial, antifungal and mosquito larvicidal activities. [ABSTRACT FROM AUTHOR]

Biofilm is an alternative packaging for food products in the form of thin layers made from natural materials that are safe to use and for consumption. One of the materials used in the manufacture of biofilms is starch. However, starch-based biofilms have a weakness, namely their low water resistance. The addition of green cayenne pepper (GCP) leaf extract is thought to improve the physicochemical properties as well as the potential to become antimicrobial for biofilms. The purpose of this study was to determine the effect of the addition of GCP leaf extract on the physicochemical and antimicrobial properties of cassava starch biofilm. The GCP leaf extract formulations used in this study were F0 (control), F1 (1 %), F2 (1.5 %, F3 (2 %), F4 (2.5 %) and F5 (3 %) with 3 repetitions each. The results of this study indicate that the addition of green cayenne leaf extract has a significant effect on physical and chemical properties of GCP biofilm. The microbial inhibition zone on F5 higher than F0 and F1. [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 potential contamination, including microbial and mycotoxin infection, may escape from the naked eye, posing great threats to food products. Recently, photodynamic inactivation (PDI)-based technology particular has received particular attention because of their high safety. Herein, food-derived hesperetin (Hst) was innovatively introduced as an esculent photosensitizer, engineering with food-grade TiO 2 nanoparticles (NPs) to form an organic-inorganic heterojunction structure. Triggered by visible light, the obtained TiO 2 /Hst NPs were endowed with efficient photoactivity, achieving higher inhibition of Staphylococcus aureus (antibacterial ratio of 98.3 %). The removal capacities of the TiO 2 /Hst NPs towards patulin (PAT) reached approximately 17.76 μg mg−1, approximately 2 times higher than TiO 2 and Hst. The engineered TiO 2 /Hst NPs were used as the food surface detergent to achieve the ideal inhibition of Staphylococcus aureus and patulin performance on the surface of perishable strawberries, extending the storage life of strawberries. • Food-derived hesperetin was innovatively introduced as an esculent photosensitizer. • TiO 2 /Hst NPs heterojunction was endowed with improved photoactivity. • TiO 2 /Hst NPs achieved high microbial inhibition and removal capacities to patulin. • TiO 2 /Hst NPs were used on strawberries to extend the preservation period. [ABSTRACT FROM AUTHOR]

This study delves into the optimization of Satkora (Citrus macroptera) peel essential oil (SPEO) with the dual objectives of maximizing yield and minimizing peroxide value (PV), thereby enhancing its efficacy in inhibiting microbial growth on bread. A Central Composite Design (CCD) experimentation within Response Surface Methodology (RSM) was employed, utilizing extraction temperature and time as independent variables. The optimal conditions were established at 90 °C with an extraction time of 210 min, resulting in a peak yield of 2.17% and the lowest recorded PV at 13.53 mEq.O 2 /kg. Characterization of SPEO extracted under these optimized conditions unveiled essential physicochemical properties, including density (0.83), specific gravity (0.82), pH (5.33), acid value (AV - 4.17 mg KOH/gm), free fatty acid (FFA - 2.08%), iodine value (IV - 93.12 g/100gm), saponification value (SV - 183.40 mg KOH/gm), and ester value (EV - 179.83 mg KOH/gm). Beyond optimization, diverse approaches for incorporating SPEO into bread were explored, revealing significant impacts on microbial activity and texture. Notably, the implementation of SPEO-integrated sachets emerged as a particularly potent method for effectively inhibiting microorganism growth in bread. This comprehensive study not only establishes the optimal conditions for SPEO extraction but also provides valuable insights into its physicochemical attributes and practical applications in bread preservation. The findings contribute to the advancement of sustainable and natural food preservation methods, aligning with contemporary preferences for clean-label ingredients and offering a promising avenue for future research in the field of food science. [Display omitted] • The optimal Satkora peel essential oil (SPEO) extraction conditions were established at 90 °C for 210 min. • Achieved a peak yield of 2.17% and a minimum peroxide value of 13.53 mEq.O 2 /kg under these conditions. • SPEO-integrated sachets demonstrated significant antimicrobial effectiveness in bread preservation. • This study contributes to sustainable, natural food preservation methods, aligning with clean-label trends. [ABSTRACT FROM AUTHOR]

Access to quality drinking water is an essential human right and a fundamental aspect of human dignity, yet a challenge to many in developing countries. Over 2 billion people worldwide lack access to quality drinking water due to microbial contamination, among other factors. Silver-doped zinc oxide impregnated activated carbon nanocomposites, Ag-ZnO-AC NCs, a strong antimicrobial agent have been used at point-of-use to treat water treatment. Green synthesis of Ag-ZnO-AC NCs has played a vital role since it leads to the acquisition of non-toxic nanocomposites compared to chemical synthesis. In this study, Ag-ZnO-AC NCs were green-synthesized using Launaea cornuta leaf extract as a source of reducing and capping agents in place of synthetic chemicals. Antioxidants from Launaea cornuta (Wild Lettuce) leaves were extracted using 0, 50, and 100% EtOH solvents with different volumes and extraction circles. The highest phenolic (11044 ± 63 μg) and antioxidant (44112 ± 894 μg) contents were extracted using 50% EtOH and 20 ml of extract solvent with p < 0.05. The SEM and TEM images of the synthesized Ag-ZnO-AC NCs show the formation of highly porous AC with sheet-like structures and successful Ag-ZnO NCs impregnation within the pores and on the surface of the AC. Based on the inhibition zone, the antimicrobial activity of the Ag-ZnO AC NCs had significant results with 14.00 ± 0.37 for E. coli and 17.33 ± 0.36 mm for S. aureus , p < 0.05. These results confirm the significance of Launaea cornuta (Wild Lettuce) as a source of antioxidants that can be used as reducing and capping agents to synthesize Ag-ZnO-AC NCs.

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.

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.

An efficient bio-conditioning of the nanomaterial for microbial inhibition and catalytic degradation has been recognized as a promising solution to protect public health and environmental safety. Herein, a bio-conditioned poly-dihydromyricetin-fused zinc nanoparticles (PDMY-Zn NPs) were designed and constructed based on a green tonic approach, which displays excellent processing efficiency against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) as well as three dye effluents. Irregular-shaped PDMY-Zn NPs of size range 300–400 nm were formed by the undirected aggregation between Zn2+ and dihydromyricetin (DMY) isolated from Ampelopsis grossedentata, contributing to the controlled release of Zn2+ in gastrointestinal fluid. Such bio-conditioned nanomaterial relied on the stable and strong interaction between the bacterial membrane and carbohydrate polymeric DMY chain in PDMY-Zn NPs achieves a large amount of adhesion to both E. coli and S. aureus, which allows the targeted detachment of Zn2+ from nanoparticles and accurate penetration into the pathogens, thereby achieving the nontoxicity to normal cells and minimizing drug-resistant bacteria. The division and spread of E. coli and S. aureus treated with PDMY-Zn NPs were effectively restricted and halted owing to multidimensional antibacterial behaviors of bacteriostatic agents, which are reflected in membrane damage, high cellular leakages and destroying intracellular ATP. Moreover, the designed PDMY-Zn NPs exhibit an efficient generation of hydroxyl (OH) and excess superoxide, which support it as a promising catalyst for photodegradation of methyl blue (93.02%), methyl orange (93.02%) and safranine (88.3%). Thus, this novel bio-conditioned nanomaterial provides a stable, nontoxic and advanced strategy to address drug-resistant bacteria infections as well as degradation of toxic dye effluents. [ABSTRACT FROM AUTHOR]

Copyright of China Surfactant Detergent & Cosmetics (1001-1803) is the property of China Surfactant Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

Antibiotic residues resulting from antibiotic abuse pose a progressive concern in the environmental ecology and public health, requiring efficacious analytical assessment and monitoring strategies. Herein, a novel label-free colorimetric assay based on the spore growth inhibition of GeoBacillus stearothermophilus (G. stearothermophilus) was proposed to determine trace multiple antibiotics. The lyophilized spores demonstrated a satisfactory survival rate of 85.47 % and were utilized as indicator bacteria. Innovative sensitizers combined with pH indicator bromocresol violet facilitated the sensitivity of the sensing platform, which had favorable qualitative detection limits. Furthermore, by employing compound cold-water gel as an alternative culture component, the colorimetric assay displayed excellent anti-interference and reliability in analyzing multiple antibiotics in 2.5 h. Thus, the proposed colorimetric system provides a valuable perspective for constructing microorganism-based analytical strategies for the simultaneous detection of multiple antibiotics in milk samples, which is potentially applicable to evaluating the safety of milk-derived foods. • Colorimetric detection of antibiotics based on microbial inhibition was proposed. • Novel lyophilized protectants to improve spore survival were investigated. • Seven representative classes of antibiotic detection were realized. • Sensitizers enhanced detection sensitivity through synergistic effects. • Detection time for antibiotics was achieved within 2.5 h. [ABSTRACT FROM AUTHOR]

[Display omitted] • Investigation of CO inhibition at equilibrium concentrations with 0.25–1.00 atm. • CO significantly inhibits aceticlastic methanogenesis and homoacetogenesis. • Glucose degrading community shifts metabolism towards propionate production. • Kinetic modeling of CO inhibitory effects on process performance. Syngas and CO-rich off-gases are key chemical platforms to produce biofuels and bioproducts. From the perspective of optimizing and up-scaling CO co-digestion with organic waste streams, this study aims at assessing and quantifying the inhibitory effects of CO on acidogenic glucose fermentation and aceticlastic methanogenesis. Mesophilic cultures were fed in two sets of batch assays, respectively, with glucose and acetate while being exposed to dissolved CO in equilibrium with partial pressures in the range of 0.25–1.00 atm. Cumulative methane production and microbial monitoring revealed that aceticlastic methanogenic archaea were significantly inhibited (2–20 % of the methane production of CO non-exposed cultures). The acidogenic glucose degrading community was also inhibited by CO, although, thanks to its functional redundancy, shifted its metabolism towards propionate production. Future work should assess the sensitivity of hereby estimated CO inhibition parameters, e.g., on the simulation output of a continuous syngas co-digestion process with organic substrates. [ABSTRACT FROM AUTHOR]

Phytochemicals in avocado oil processing byproducts were evaluated in this study. This information was used to make inferences use of these substrates towards anaerobic digestion for biogas recovery. The phytochemicals were solvent (ether and methanol) extracted from air-dried avocado peels, seed, decanter pomace and decanter wastewater slurry samples. Phytochemicals in these extracts were evaluated using colorimetric, UV-spectrophotometric, gravimetric and GC–MS spectroscopic methods. It was established that the dominant phytochemicals in all byproducts were phenolics followed by saponins and alkaloids. Carotenoids assayed the lowest in all byproducts. All phytochemicals detected in this study were present in different proportions for each byproduct. The total amounts of all the identified phytochemicals were highest in peels at 13,437.9 mg/100gDM and lowest in cold decanter wastewater which recorded 5062.4 mg/100gDM. Previous in vitro and in vivo studies have shown that several phytochemicals can influence activities of biogas-producing microorganisms to different extents. For the first time, the detailed phytochemical characterization of these substrates has been conducted to facilitate troubleshooting and optimization of biodigesters using these substrates. Further confirmatory tests such as biomethane potential (BMP) and anaerobic toxicity assays (ATAs) should however be conducted in future to validate the inferences made in this study. [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]

Novel environment‐friendly heat‐storage materials with efficient cooling capacity are in high demand by the food, pharmaceutical, and related industries and supply chains. Better control and prevention of cross‐contamination caused by meltwater from traditional ice have become critical to ensure the safety and quality of food and other commodities. Here is reported a microbial‐resistant, reusable, and compostable novel stationary cooling medium, "Jelly Ice Cubes" (JICs), based on gelatin–menadione sodium bisulfite (MSB) hydrogels (Gel/MSB‐JICs) with cooling efficiency comparable with traditional ice. For the first time, the photo‐crosslinking reactions induced by MSB are proposed and validated theoretically and experimentally. Photo‐tuning is used collectively with rapid‐freeze‐slow‐thaw treatment to construct robust hydrogel frameworks against the functional and structural damages caused by the phase transition of water during repeated uses. Exceptionally stable cooling efficiency and robust mechanical strength are observed across ten application cycles, with stable antimicrobial functions against bacteria, fungi, and yeast. At the end of the lifecycle of JICs, they can be composted or used as a soil treatment to promote plant growth. The novel JICs are competent as promising, safer, and more eco‐friendly substitutes for traditional ice and ice packs. [ABSTRACT FROM AUTHOR]

Now-a-days, different bioproducts are being used extensively for the welfare of mankind. However, for proper utility of any bioproduct, the exact biotechnological potential of that product should be explored. Honey is produced in almost every country on the planet. It has long been used as a medicinal agent in addition to its broader use as a popular food throughout the human history. It can be used to treat various diseases without causing any negative side effects. In the present study, the antibacterial potential of honey produced by A. dorsata was investigated at its variable concentrations (25, 50, 75 and 100 %) against four pathogenic bacterial species. The highest antimicrobial action was seen against E. coli at 100 % concentration of the honey while showing zone of inhibition of 37.5 ± 3.5 mm. However, the lowest antibacterial action was observed against E. faecalis. The overall order of growth inhibition by the honey at its 100 % concentration for the implicated bacterial species appeared as: E. coli ˃ P. aeruginosa ˃ S. aureus ˃ E. faecalis. The honey couldn't show antibacterial action at its 25 % concentration. Our findings of the present study will be helpful for utility of the honey as an alternative medicine for curing different complications caused by microbial pathogens. [ABSTRACT FROM AUTHOR]

A variety of metabolites obtained from microbes are indicated to have anti-inflammatory, anticancer and antibiotics activities. This study was therefore aimed at assessing the antibacterial potentials of metabolites produced by four bacterial species against selected pathogens. The study was carried out under batch conditions. A 24 h old culture of each bacteria species was inoculated into 200 mL medium in 250 mL capacity conical flasks and incubated. The metabolites showed antimicrobial activity against the selected typed and clinical isolates. In presence of the respective crude metabolites, growth of Salmonella typhi and Klebsiella pneumoniae were observed to be inhibited during the period of incubation, except for setup that contained metabolites produced by the Bacillus cereus. The metabolite combinations from P. aeruginosa and P. fuscoginae, P. aeruginosa and B. subtilis and from P. aeruginosa and B. cereus were observed to inhibit most of the isolates. Structural characterization of the metabolites detected the presence of peptide-like moiety, as well as aliphatic hydrocarbons. The antimicrobial potential shown by the metabolites is a promising indication for further studies to be carried out with respect to possible safe use of the purified metabolites as potential antimicrobials in humans and animals.

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.

The overarching objective of this review is to compare methanogenesis in ruminant gut systems and industrial digesters that employ plants, crops and their processing residues or by-products as feedstocks. An important consideration is the presence of phytochemicals in these feedstocks, with the understanding that depending on the type and quantities, these phytochemicals affect the activity of biomass degrading microorganisms to varying extents. This review aims to evaluate currently available knowledge on the effects of phytochemicals in ruminants' methanogenesis as well as industrial anaerobic digestion processes. Technology and scale up in industrial fermentation have always benefited from our understanding of natural biological processes as such, knowledge from the process of methanogenesis in the gastrointestinal tract of ruminants can be used to make inferences about the performance of industrial digester systems for biogas production. This is particularly important when the same feedstock is used in both systems. Thus, in this review, comparisons of the two methane generating systems are discussed with an emphasis on phytochemical inhibitory effects on microorganisms that are involved in anaerobic digestion. [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.

Currently, there is a great demand for functional materials with effective pathogen-killing properties. In this research, we describe the use of green technology "reactive extrusion" for the synthesis of potent antimicrobial materials based on Ethylene-vinyl alcohol copolymer (EVOH). Herein, the antimicrobial agent, copper (II) acetate was used without pretreatment and introduced into the EVOH matrices at high temperatures. The thermal reaction of copper (II) acetate within the EVOH matrices and their effect on the thermal and thermomechanical properties of the polymer were investigated in regards to their concentration. The physicochemical, thermal, and rheological features, as well as, metal salt release kinetics were reported. The antimicrobial agent had significant effects on the properties of the matrix. Results showed a reduction in the glass transition temperatures and storage modulus of the materials in response to the incorporation of copper (II) acetate. Finally, the antimicrobial activity of the products was studied and demonstrated a possibility to create antimicrobial materials in a one-step, solvent-free extrusion process. [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.

Bekasam is a fermented food from Indonesia that potentially improves the quality of sausage when incorporated in the ingredients. This research was aimed to study the chemical, microbial, and sensory characteristics of sausage made of various concentrations of beef and bekasam meat. The chemical, microbial and sensory characteristics of sausage were investigated using an experimental method in a completely randomized design with 5 treatments, namely T1 (100% beef); T2 (75% beef + 25% bekasam meat); T3 (50% beef + 50% bekasam meat); T4 (25% beef + 75% bekasam meat); and T5 (100% bekasam meat). Data analysis of chemical and microbial characteristics was subject to ANOVA and post-hoc Duncan test, while sensory characteristics were analyzed using Kruskal-Wallis test and The Mann-Whitney test. The results showed that the addition of bekasam meat into the sausage mixture significantly (p

Bekasam is a fermented food from Indonesia that potentially improves the quality of sausage when incorporated in the ingredients. This research was aimed to study the chemical, microbial, and sensory characteristics of sausage made of various concentrations of beef and bekasam meat. The chemical, microbial and sensory characteristics of sausage were investigated using an experimental method in a completely randomized design with 5 treatments, namely T1 (100% beef); T2 (75% beef + 25% bekasam meat); T3 (50% beef + 50% bekasam meat); T4 (25% beef + 75% bekasam meat); and T5 (100% bekasam meat). Data analysis of chemical and microbial characteristics was subject to ANOVA and post-hoc Duncan test, while sensory characteristics were analyzed using Kruskal-Wallis test and The Mann-Whitney test. The results showed that the addition of bekasam meat into the sausage mixture significantly (p<0.05) decreased fat content and sensory characteristics (color, flavor, texture, and overall acceptability). Meanwhile, it increased total bacteria, E. coli and S. aureus inhibition in the sausage. In conclusion, bekasam meat fermented with L. plantarum showed probiotic potentials and could modify beef sausage production. [ABSTRACT FROM AUTHOR]

In the present study, the antimicrobial and the insect repellent activity of 16 botanical extracts obtained by supercritical CO2 (SCF) extraction were evaluated. The present investigation was conducted as there is a necessity for exploration of natural botanical extracts that target both stored product insects and microbes. The antimicrobial activity was studied by disc diffusion and broth microdilution methods against ten microbial species, including Gram-positive bacteria (Staphylococcus aureus, Bacillus subtilis and Listeria monocytogenes), Gram-negative bacteria (Escherichia coli and Salmonella enterica), and fungi (Aspergillus flavus, Aspergillus paraciticus, Aspergillus ochraceous, Aspergillus niger and Penicillium verrucosum). Repellency assay was carried out by area preference method against three coleopteran insects (Tribolium castaneum, Rhyzopertha dominica and Sitophilus oryzae). Among all the extracts, thyme and ajwain were effective against all the tested bacteria with a minimum inhibition concentration (MIC) of 256–1024 µg/mL. Hop extract resulted in better antibacterial activity against all the tested Gram-positive bacteria with a MIC of 32–64 µg/mL. Oregano, thyme and ajwain extracts showed broad-spectrum antifungal activity against all the tested fungi with MIC of 128–1024 µg/mL. Most of the extracts exhibited class V (80.1–100%) repellency against T. castaneum. Extracts of hop, ajwain and thyme were found to have strong repellency against T. castaneum and R. dominica. Therefore, SCF extracts of ajwain and thyme can be explored further for the application of bio-extracts as a growth limiting factors in a microcosm where such consortia thrive. [ABSTRACT FROM AUTHOR]

[Display omitted] • MVAs mainly contain antibiotics belonging to TCs, FQs, and SAs. • MVAs generated a degradation selectivity along with adsorption competition. • MVAs possibly declined their removal during AD of animal wastes to approximately 60%. • Mixed antibiotics with TCs have worsened the impact on biogas production. • Reactor modification and introducing new microbial genes are suggested for removing MVAs. Veterinary antibiotics (VAs), extensively utilized in animal healthcare, are not present as a single compound in the environment and ultimately present as a mixtures. A significant research gap persists regarding the removal of mixed VAs (MVAs) and their influence on anaerobic digestion (AD) process. It is crucial to delve into the capabilities of AD in eliminating MVAs concern effectively. In this review, a state-of-art overview of MVAs removal and their impacts on AD process was provided for first time. Most of MVAs studies have concentrated on mixtures containing Tetracyclines (TCs), Fluoroquinolones (FQs), and Sulfonamides (SAs) with a leading interest by China. The collected data reveals that MVAs generated a competition on their biological degradation and their adsorption into sludge during AD process. These phenomena exhibited lower MVAs removal at approximately 60 ± 3.0 % compared to individual removal performances of antibiotics by AD. TCs tend to have a greater inhibitory impact on biogas production compared to other antibiotic groups, FQs could stimulate biogas production, while combining different antibiotic groups worsened the biogas production. The inoculum content appears to play a significant role in mitigating the effects of MVAs on biogas production. While MVAs effects on AD's microbial activity were found to be contradictory depends mainly on the antibiotics group. Nevertheless, the above influences are riddled with uncertainties that require more extensive investigation. This review aims to broaden our understanding of MVAs interaction within the AD process, examines antibiotic mixtures' impact on AD-driven removal efficiency, and outlines future research directions. [ABSTRACT FROM AUTHOR]

[Display omitted] • High DS concentration resulted in worse NH 4 + -N rejection and methane production. • With high DS concentration, the water flux declined rapidly over time. • High DS concentration caused more severe membrane fouling. • Salinity build up caused severe changes in the bacterial phylum structure. • The critical DS of 0.47 M MgCl 2 was determined with AHP analysis. Anaerobic microfiltration osmotic membrane bioreactors (AnMF-OMBRs) have the advantages of resource recovery such as energy, water, and nutrients, but they have some drawbacks of low flux and severe membrane fouling. The concentration of draw solution (DS) is effective on the flux and fouling of FO membrane, and microbial inhibition. The aim of this study is to determine the critical DS concentration in AnMF-OMBR and up-flow anaerobic sludge blanket microfiltration osmotic membrane bioreactor (UASB MF-OMBR) systems operated with DS concentrations of 0.47, 1, and 1.5 M. The analytical hierarchical process (AHP) was applied to determine the critical DS concentration considering the criteria of forward osmosis (FO) performance, anaerobic performance, water recovery, microbial inhibition and operation time. The results demonstrated that the DS concentration of 0.47 M showed a better system performance, by causing less membrane fouling and microbial inhibition than that of the 1 and 1.5 M, and higher methane yield was obtained with 0.47 M in both bioreactors. The membrane autopsy analyses verified that the membrane fouling was severe with increasing DS concentration. Microbial community structure was affected by salinity build-up, high free ammonia (FA), and low organic loading rate (OLR). The relative abundance of Synergistota , a syntrophic acetate oxidizer, showed a parallel trend with Methanobacterium, a hydrogenotrophic methanogen in the conditions of high FA and salinity build-up due to the FO operation. Consequently, the critical DS concentration was determined as 0.47 M MgCl 2. [ABSTRACT FROM AUTHOR]

Edible oil processing by-products can be used to produce a renewable fuel called biogas through anaerobic digestion technology. In this process, the physicochemical characteristics of the substrates dictate the process conditions, stability and microbial profile. All these, in turn, affect the overall digester design and operational efficiency. Most edible oil processing by-products tend to exhibit comparatively similar physicochemical properties, allowing for echo studies to be conducted on them. Naturally, residual fats and oils in edible oil by-products should induce high methane production potential. However, this does not occur without certain drawbacks. In this work, a review is conducted on biogas systems that use edible oil processing by-products as substrates for anaerobic digestion. Anaerobic digestion opportunities and challenges associated with these substrates are identified by analysis of factors that affect anaerobic digestion. The factors are scrutinised under different sub-headings, viz., substrate physicochemical composition, process conditions and parameters. Knowledge gaps are identified. Additionally, strategies for resolving some of the highlighted challenges while leveraging opportunities identified are discussed. [ABSTRACT FROM AUTHOR]

Bekasam is a fermented food from Indonesia that potentially improves the quality of sausage when incorporated in the ingredients. This research was aimed to study the chemical, microbial, and sensory characteristics of sausage made of various concentrations of beef and bekasam meat. The chemical, microbial and sensory characteristics of sausage were investigated using an experimental method in a completely randomized design with 5 treatments, namely T1 (100% beef); T2 (75% beef + 25% bekasam meat); T3 (50% beef + 50% bekasam meat); T4 (25% beef + 75% bekasam meat); and T5 (100% bekasam meat). Data analysis of chemical and microbial characteristics was subject to ANOVA and post-hoc Duncan test, while sensory characteristics were analyzed using Kruskal-Wallis test and The Mann-Whitney test. The results showed that the addition of bekasam meat into the sausage mixture significantly (p<0.05) decreased fat content and sensory characteristics (color, flavor, texture, and overall acceptability). Meanwhile, it increased total bacteria, E. coli and S. aureus inhibition in the sausage. In conclusion, bekasam meat fermented with L. plantarum showed probiotic potentials and could modify beef sausage production. [ABSTRACT FROM AUTHOR]

Nanosized particles of zinc oxide have gained much attention due to several applications which includes bacterial inhibition. Therefore, this work evaluates zinc oxide properties synthesized using reduction (chemical) and bio-reduction (green) processes and their corresponding inhibition potentials. The bio-reduction process was achieved using Amaranthus spinosus at 70°C while the reduction process was initiated in the chemical process using sodium hydroxide. The optical measurement of ZnO was carried out using an UV–Vis spectrophotometer. The structural and morphological properties of the synthesized ZnO were evaluated using Fourier transform infrared spectroscopy, X-ray diffractometry and scanning electron microscopy. The elemental composition was carried out using energy dispersive X-ray spectroscopy. The antimicrobial activity property of the nanoparticles was tested against Pseudomonas aeruginosa, Salmonella typhi and Shigella dysenteriae. The degree of susceptibility of ZnO nanoparticles was higher in the bio-reduction process than chemically synthesized for selected microorganisms. A sustainable pathway for development of bio-antibiotic is presented. [ABSTRACT FROM AUTHOR]