Search results for "Antimicrobial"
showing 10 items of 707 documents
Immunity and other defenses in pea aphids, Acyrthosiphon pisum
2010
Background Recent genomic analyses of arthropod defense mechanisms suggest conservation of key elements underlying responses to pathogens, parasites and stresses. At the center of pathogen-induced immune responses are signaling pathways triggered by the recognition of fungal, bacterial and viral signatures. These pathways result in the production of response molecules, such as antimicrobial peptides and lysozymes, which degrade or destroy invaders. Using the recently sequenced genome of the pea aphid (Acyrthosiphon pisum), we conducted the first extensive annotation of the immune and stress gene repertoire of a hemipterous insect, which is phylogenetically distantly related to previously ch…
Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles
2020
Abstract Background A growing awareness regarding the benefits of consumption of functional foods has resulted in the development of new food products through using bioactive compounds. Vegetable-essential oils (V-EOs) are among the most popular ingredients used for the enrichment of different food products to boost their functional properties. However, these oils are sensitive to harsh conditions such as oxidation stress and high temperatures. Recently, different micro/nanoencapsulation systems have been applied to produce suitable carriers for V-EOs to be incorporated into food formulations, which can overcome the limitation of their pure application in foods. Scope and approach Controlle…
Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya
2020
Ready-to-eat products are damaged by various factors, including exposure to O2 and CO2, extreme temperatures, and rapid decay, due to trauma during processing. The use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. The aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gel-based edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl2 (5% v/v), EC3 contains K carrageenan (0.5% v/v), and EC4 contains sodium alginate (1.5% v/v) and K carrageenan (0.5% v/v). The fruits treated with EC2 showed the best results while mai…
Effect of Sunlight Exposure on Anthocyanin and Non-Anthocyanin Phenolic Levels in Pomegranate Juices by High Resolution Mass Spectrometry Approach
2020
Quali-quantitative analyses of anthocyanins and non-anthocyanin phenolic compounds performed with the use of liquid chromatography coupled with high resolution mass spectrometry, were evaluated in juice of pomegranate fruits (&lsquo
Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling ma…
2015
In order to control undesirable microorganisms growth in foods, the performance of alginate and alginate-caseinate (an aqueous two-phase system) matrices entrapping lactic acid bacteria (LAB) (Lactobacillus paracasei LAB1 and Lactococcus lactis LAB3) was investigated. Polymeric matrices were initially loaded with Lcells at similar to 10(8-10) or similar to 10(4-6) CFU mL(-1), and were monitored, in liquid and gelled form (beads), for 12 days at 30 degrees C. In the liquid form, maximum cell density (similar to 10(9) CFU mL(-1)) was reached after 24 h whatever the matrix. Then, the Lpopulation decreased but remained higher in alginate-caseinate matrices: 10(7) and 10(6) CFU mL(-1) of LAB3 ce…
Potential of nisin-incorporated sodium caseinate films to control Listeria in artificially contaminated cheese
2010
International audience; A sodium caseinate film containing nisin (1000 IU/cm(2)) was produced and used to control Listeria innocua in an artificially contaminated cheese. Mini red Babybel cheese was chosen as a model semi-soft cheese. L. innocua was both surface- and in-depth inoculated to investigate the effectiveness of the antimicrobial film as a function of the distance from the surface in contact with the film. The presence of the active film resulted in a 1.1 log CFU/g reduction in L. innocua counts in surface-inoculated cheese samples after one week of storage at 4 degrees C as compared to control samples. With regard to in-depth inoculated cheese samples, antimicrobial efficiency wa…
Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation
2019
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 and Lactobacillus brevis No. 173 demonstrated to be gas producers
Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices
2017
Abstract The aim of this work was to investigate the effects of Ohmic heating-assisted hydrodistillation (OAHD), applied at different voltages (100, 150, and 200) V, on the qualitative and quantitative characteristics of extracted essential oil from oregano herb ( Origanum vulgare subsp. viride ), compared to a conventional hydrodistillation (HD) procedure. The compositions of the extracted essential oils (using OAHD and HD) were assessed using gas chromatography - mass spectrometry (GC–MS). A 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) method was applied in order to evaluate antioxidant activity. The antimicrobial activity as well as the minimum inhibitory concentration (MIC) values …
Potential of an exploitation of acid-tolerant antimicrobial microorganisms evolving enzyme systems for the utilization of dairy by-products and ligno…
2016
Introduction Bioproduction of optically pure lactic acid (LA) has roused interest in the recent years due to its potential application in a wide range of fields, and there is a significant interest to further development of sustainable and cost-effective process. However, the efficient utilization of agro-industrial wastes for LA production still causes considerable challenges. The biotechnological LA production within the targeted cost still required the development of high-performance LA-producing microorganisms and the lowering of the costs of raw materials and fermentation process. Cheap biomass, such as starchy and cellulosic agricultural residues or by-products from the food industry,…
An overview of natural antimicrobials role in food
2017
The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural prese…