Search results for "Borago"
showing 5 items of 5 documents
Caratterizzazione e valorizzazione di Borago officinalis L. come specie da orto
2014
Antibacterial activity of Borago officinalis and Brassica juncea aqueous extracts evaluated in vitro and in situ using different food model systems
2014
The present study was undertaken to characterize the antibacterial activity of the aqueous extracts (AEs) obtained from the leaves of Borago officinalis L. and Brassica juncea L. The antagonistic activity was evaluated against several bacteria (42 strains of Listeria monocytogenes, 35 strains of Staphylococcus aureus, 38 strains of Enterobacter spp. and 18 strains of Salmonella enterica) commonly associated with foodborne diseases by paper disc diffusion method. The susceptibility to the plant extracts was strain specific. Thirty-five strains (7 L. monocytogenes, 11 S. aureus, 1 S. Enteritidis, 1 S. Veneziana, 7 Enterobacter hormaechei, 5 Enterobacter cloacae, 1 Enterobacter sakazakii and 2…
The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta
2015
Abstract Borage (Borago officinalis L.) is a herbaceous plant of the Boraginaceae family cultivated throughout the world for several purposes, including food preparations, mainly beverages and salads. Some Italian recipes use borage as a food ingredient, in particular as condiment for pasta. The aqueous extract (AE) from borage leaves can act as biopreservative in foods due to its inhibition towards the main foodborne pathogen bacteria. Fresh pasta, due to the high content of water, is a food product with a limited shelf life. In order to test the suitability of borage to produce fresh pasta with a prolonged shelf life, borage AE was used in dried form as a raw material for the production o…
Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce
2019
Borage (Borago officinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn&ndash
Effect of Agronomic Practices on Yield and Quality of Borage at Harvest and During Storage as Minimally-Processed Produce
2020
Borage (Borago officinalis L.) is a hairy pubescent herb known throughout the world for its folk medicinal uses, as well as for many culinary uses. There is still little information on the cultivation needs of this species, especially for its use as vegetable crop and as fresh-cut produce. Hence, the aim of the research was to study the effects of agronomic practices on yield and quality of borage and on the storability as minimally-processed product. Two experiments were carried out in two consecutive years in order to evaluate the effect of plant density and plastic mulching on yield and quality of two borage accessions at harvest and during storage as minimally-processed produce for 14 d…