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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]

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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]

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 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]

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]