Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets

Ginger (Zingiber officinale) has unique medicinal value and can be used to treat colds and cold-related diseases. The chemical composition and antibacterial activity of ginger essential oil (GEO) against Shewanella putrefaciens were determined in the present study. Zingiberene, α-curcumene, and zingerone were the main active compounds of GEO. GEO displayed significant antibacterial activity against S. putrefaciens, with a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 2.0 and 4.0 μL/mL, respectively. Changes in intracellular ATP content, nucleic acid and protein structure, exopolysaccharides (EPS) content, and extracellular protease production indicated that GEO disrupted the membrane integrity of S. putrescens. At the same time, changes in biofilm metabolic activity content and the growth curve of biofilm showed that GEO could destroy the biofilm. Both scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) observations confirmed that GEO destroyed the cell membrane and lead to the leakage of the constituents. The above results indicate that GEO entered the cells via contact with bacterial membranes, and then inhibited the growth of S. putrefaciens and its biofilms by increasing membrane permeability and inhibiting various virulence factors such as EPS. The findings showed that GEO could destroy the structure of cell membrane and biofilm of tested S. putrefaciens, indicating its potential as a natural food preservative.

In recent years, the use of natural bioactive compounds derived from spices has garnered significant interest in poultry production due to their potential to modulate immune responses and oxidative stress. An investigation into the roles of spices essential oils (EO) on inflammatory cytokines, HSP70 and oxidative markers of broiler chickens was conducted in this study. Four spices consisting of garlic, ginger, turmeric, and cinnamon were processed to obtain their respective EO. Two hundred 1-d-old arbo acre broilers were allotted to 5 treatments consisting of B1 (control), B2 (garlic EO), B3 (ginger EO), B4 (Turmeric EO), and B5 (cinnamon EO), with EOs administered to drinking water at 30% (v/v) in a 49-d trial. Blood was sampled for assessment of hematological parameters, and serum obtained were assayed for inflammatory cytokines, antioxidant activities, nuclear factor kappa B (NFκB), 8-hydroxydeoxyguanosine (8-OHdG), and heat shock protein 70 (HSP70) levels using standard procedures. Results obtained revealed that cinnamon EO enhanced erythrocytic indices, leukocyte profile, catalase, glutathione peroxidase and interleukin 10, lowers interleukin 1 beta (IL-1β) and interferon gamma (IFN-γ), enhanced HSP70 and higher 8-OHdG levels in chicken. Garlic EO enhanced monocytes and superoxide dismutase, while reduced IFN-γ and HSP70, but increased IL-1β and tumor necrosis factor alpha (TNF-α) NFκB in broiler chickens. Ginger EO also enhanced erythrocytic indices, total antioxidant activity, lowered IFN-γ and lipid peroxidation, while turmeric EO enhanced total antioxidant activity, catalase and lowered IFN-γ and increased 8ohdg in broiler chickens. In conclusion, this study revealed that ginger and turmeric EO were more beneficial in preventing oxidative DNA damage, cinnamon EO enhanced serum oxidative status and lowered pro-inflammatory cytokines, while garlic EO reduced HSP70 in broiler chickens.

This study aims to evaluate the effect of coating chicken fillets with chitosan nanoparticles (CHN) loaded with ginger (Zingiber officinale) essential oil (GEO) on sensory characteristics, microbiological safety, and deterioration criteria; refrigerated at 4 °C. Furthermore, to determine whether different coatings could increase the storage period of chilled chicken fillets. Consequently, about 6 kg of chicken fillet were equally distributed into six groups. The first group being control (C), the second and third groups being ginger essential oil 0.5% (GEO 0.5%) and 1% (GEO 1%), the fourth group being chitosan nanoparticles alone (NCH 1%), the fifth and sixth groups were chitosan nanoparticles loaded with ginger essential oil 0.5% (NCHGO 0.5%), and 1% (NCHGO 1%). All groups were examined on the initial day of treatment (0-day) and every 4 days until the visible deterioration process appeared in each group. Results revealed that, coating chicken fillet with chitosan nanoparticles and ginger essential oil (NCHGO 1%) produced a powerful synergetic effect during refrigerated storage, as it could significantly inhibit microbial growth, decrease the rate of fat and protein deterioration, and improve sensory attributes. Interestingly, coated chicken fillet in refrigerator could last 28 days instead of 4 days. Ginger loaded-chitosan nanoparticles were employed to produce edible coatings as an efficient natural preservative and flavoring agent in poultry processing.

Phytochemical profiling and antimicrobial activity of ginger (Zingiber officinale) essential oils against important phytopathogens

Ginger essential oil (Zingiber officinale) is the volatile oil extracted from ginger rhizome. Compared to chemical synthetic repellent, green insect (in particular mosquito) repellent would be favoured by the public as it is environmentally friendly and does not cause harm to the human’s health. The focus of this study is on the comparison study between China Ginger and Kuching Local Ginger essential oil aim towards utilization as the greener mosquito repellent. In this study, the ginger essential oils are extracted greener method i.e. via hydro distillation process for 7 h. The percentage oil yield for China and Kuching Local Ginger are 0.158 wt% and 0.264 wt%, respectively. The extracted ginger essential oils are further subject to Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography- Mass spectrometry (GC-MS) analysis. Based on the FTIR spectrum graph generated, both types of ginger essential oils essentially having the similar function groups including phenolic compounds, alcohol primer, alkena methyl group, aromatic compound, carbonyl compound, carboxylic acid, hydroxyl group. From the GC-MS results it revealed that the most abundant chemical constituents presented in both China Gniger and Kuching Local Ginger essential are: α-Zingiberene (7.88% and 7.03%), α-Curcumene (6.04% and 6.49%), α-Citral or Genarial (3.81% and 7.86%), β-Bisabolene (3.06% and 4.62%), β-Sesquiphellandrene (5.83% and 5.95%), β-Sesquisabinene (0.07% and 0.51%), β-Selinenol (3.97% and 2.26%), Zingiberenol (5.16% and 1.64%), [6]-Shogaol (0.33% and 0.23%), trans-Sesquisabinene hydrate (1.72% and 2.87%), trans-Geranylgeraniol (3.51% and 2.81%), Camphene (1.17% and 0.56%), Eucalyptol (2.68% and 1.81%), Citronellol (1.76% and 1.55%), Neral (2.82% and 6.03%), and Geraniol (1.62% and 2.29%) respectively. Kuching Local Ginger essential oil is found marginally superior insect repellent characteristics due to its higher monoterpene compounds in the essential oil.

The aim of this study was the preparation of ginger (Zingiber officinale) essential oil nanoemulsions through the bottom up solvent displacement technique. The effects of main processing parameters, namely, the homogenization and evaporation rotating speeds at solvent removing step were also evaluated on mean particle size, polydispersity (PDI), zeta potential, turbidity, antioxidant, and antibacterial activities against S. aurous and E. coli of gained nanoemulsions, using response surface method (RSM). The ginger essential oil nanoemulsions were successfully synthesized, in the particle sizes ranged from 68 to 1,035 nm. The second polynomial models were then suggested in order to predict the studied response characteristics by selected process independent parameters. The multiple graphical optimization suggested that using mixing the organic and aqueous phases in the ranges of 800–1,000 rpm and rotating evaporator at the speeds from 75 to 85 rpm would lead to production of the most desirable nanoemulsions. The observed insignificant differences between the experimental data and calculated ones by models confirmed the suitability and accuracy of suggested models. Thus, it was concluded that the prepared nano‐sized ginger essential oil can be effectively used in several food systems as preservative or flavor modifier agent.Practical ApplicationsThe ginger essential oil nanoemulsions were fabricated through a cost effective and simple nano‐precipitation technique and the gained nano‐sized, water dispersible, chemically stabilized product with desired flavor and good either antioxidant or antibacterial activities, can be successfully used in various food and beverage formulations as preserver, nutrition enhancer and flavor.

<p>The present study was carried out to prepare thyme essential oil (TEO) and ginger essential oil (GEO)-incorporated edible starch coating on buffalo meat to extend its refrigerated shelf-life. Edible coatings incorporated with antimicrobials can act as an active packaging system for the preservation of meat using biopolymers and plant-based essential oils. Buffalo meat samples were coated by hydrothermally treated starch solution incorporated with thyme and ginger essential oil at five different proportions (total of 2.5% of starch solution). A total of five treatments (S1, S2, S3, S4, and S5) along with two controls (S6 and S7) were subjected to microbiological [total viable count (TVC), <italic>Staphylococcus aureus</italic> count, psychrotrophic bacteria count (PTC), and coliform count] and physico-chemical analyses such as thiobarbituric acid reactive substance (TBARS) value, total volatile basic nitrogen (TVBN) content, extract release volume (ERV), metmyoglobin (Met-Mb), pH, weight loss, and water activity at 0, 3, 6, 9, and 12 days of storage. These metrics were compared between days and between treatments. Compared with the uncoated control (S7), S4 decreased TVC by 2.60 log, and S5 decreased PTC, <italic>Staphylococcus aureus</italic>, and coliform by 4.71 log, 1.18 log, and 3.01 log, respectively, in 12 days. S4 reduced TBARS and TVBN by 46.14% and 27.86%, respectively, while S5 increased the ERV by 40.94% in 12 days when compared to S7. Metmyoglobin content, pH, ERV, and TVBN were found to have a high correlation with TVC, while pH was found to have a high correlation with TVBN and ERV. It can be concluded that the increase in TEO concentrations on starch coating increases the ability of buffalo meat to resist microbiological as well as chemical spoilage.</p>

Streptococcus mutans (S. mutans) forms biofilm on dental apparatus and materials in the mouth as far as the tooth surface is concerned. This form of biofilm around the apparatus can cause decay in the teeth. In our study, the formation of biofilm on the stainless-steel space maintainer, which is frequently used in children, and its inhibition by ginger essential oil were examined. Minimum inhibitory concentration (MIC) assays for the antibacterial activities of the ginger essential oil was performed according to the microdilution broth method. The formation of the biofilm on the stainless steel space maintainer was evaluated spectrophotometrically and the number of bacteria in the biofilm was counted. Biofilm on stainless steel space maintainer was also examined with scanning electron microscopy (SEM). On the stainless steel space maintainer without ginger essential oil, S. mutans produced significant amounts of biofilm. Bacterial counts and SEM images also supported this finding. Ginger (Zingiber officinale) essential oil significantly inhibited the formation of biofilm and adhesion of S. mutans on the stainless-steel placeholder.

This study evaluated the dietary supplementation of ginger Zingiber officinale essential oil for the Neotropical catfish Pseudoplatystoma reticulatum, its effects on fish hematology, immunology, the response of these variables to induction of stress (exposition to air for 3 min), and a bacterial challenge with Aeromonas hydrophila, and the effects on liver histomorphometry. Three levels of the ginger essential oil were evaluated (0.5, 1.0 and 1.5%) in addition to a control group (0%) in a feeding trial for 65 days in triplicate. Fish hematology and immunology were assessed at five different moments: after the feeding trial (0), after the stress induction (stress), and three points after the bacterial challenge (3, 6 and 24 h post-challenge). Fish fed the ginger essential oil supplemented diets did not exhibit significant differences between the hematocrit at the 0-sample point and the 24 h post-challenge point (P ≥ 0.05), while fish fed the control diet presented significantly lower values for the hematocrit when comparing those same two moments (P < 0.05). The thrombocytes count for fish fed the 0.5% essential oil supplemented diet was significantly higher than all other groups after the feeding trial (P < 0.05), and their total leukocytes count after the stress induction was also significantly higher than the other treatments (P < 0.05). Although the results mentioned above indicate that the ginger essential oil had positive health effects on the fish, no significant differences in survival after the challenge with A. hydrophila were observed (P ≥ 0.05). Lastly, histomorphometry suggests that the essential oil did not negatively impact fish hepatocytes.

Seafood is susceptible to spoilage due to lipid oxidation, endogenous enzymes, and microbial growth. Pickering nanoemulsions (PN) containing active substances have emerged as a promising approach to enhancing preservation and extending shelf life. In this study, ginger (Zingiber officinale Roscoe) essential oil (GEO) and zein (Z) were homogenized by multi-frequency ultrasound to prepare a PN. The effects of PN with different concentrations (0, 0.1, 0.2, and 0.4%, v/v) of GEO on the preservation and bacteriostasis of puffer fish fillets were studied. The outcomes demonstrated that the TVC of the 0.4% GEO group samples was only 6.55 log CFU/g on the 18th day during cold storage, indicating that the GEO-Z-PN could effectively inhibit microbial growth. Thus, the pufferfish could maintain a low pH and slow down the changes in TVB-N and TBA. On the 18th day, the pH value was 6.25, the TBA value was 0.39 mg MDA/kg, and the TVB-N decreased from 42.32 to 21.01 mg N/100 g. Texture analysis also revealed that the 0.4% GEO group samples exhibited better muscle quality, characterized by higher hardness and chewiness. The results of water migration and tertiary structure showed that a 0.4% GEO treatment effectively alleviated the damage to the interprotein covalent cross-linking structure and the intermuscular fiber interaction force. Confocal laser scanning microscopy (CLSM) results showed that myofibrillar protein (MP) aggregation and inhomogeneity decreased in the 0.4% GEO group samples during cold storage. The shelf life of puffer fish might be increased from 9 days to 18 days with 0.4% GEO. PRACTICAL APPLICATION: This research holds practical value in the food industry. Through the utilization of the prepared PN containing ginger essential oil, the preservation of puffer fish fillets can be significantly enhanced. It is capable of prolonging the shelf life from nine days to 18 days, enabling consumers to enjoy fresher puffer fish products.

The antibacterial activity of essential oils (EOs) isolated from ginger (Zingiber officinale), eucalyptus (Eucalyptus camaldulensis) and sweet orange (Citrus sinensis) was evaluated against fish spoilage and fish-borne pathogenic bacteria by agar well diffusion and microbroth dilution method. Chemical profiles of EOs by gas chromatography–mass spectrometer revealed that zingiberene, α-phellandrene and limonene were the major components of ginger, eucalyptus, and sweet orange EOs, respectively. Among the three EOs evaluated, ginger oil had the best antibacterial activity against all the bacteria tested. Bacillus subtilis was found as the most sensitive bacterium against ginger EO. Vibrio parahaemolyticus and Aeromonas hydrophila were the most resistant to all the EOs. Antibiotic resistant Yersinia enterocolitica was found as the most sensitive bacteria among gram-negative bacteria tested. PRACTICAL APPLICATIONS The results of the present study reveal the scope of the plant essential oils (EOs) in the shelf life extension of fish. The fresh fish after catching need to be ice-preserved before undergoing further processing. In addition, the preservation during the postharvest handling and transportation of fish is important, during which there are chances for microbial contamination from the food contact surfaces, containers and transport vehicles. The use of plant EOs will definitely help in reducing the level of microbial contamination, preserving the fish and extending their shelf life. They are cheaper in economical terms as well and easy to use by dip or spray treatment. The fishermen can use the plant EOs onboard to preserve the fish. The retailers and vendors can use it for the quality maintenance of fish.

In the present study, active antimicrobial (AM) packaging films were prepared from chitosan (CH) incorporated with ginger (Zingiber officinale) essential oil at different concentrations (0.1, 0.2 and 0.3%v/v) and characterized. GC-MS analysis revealed zingiberene (22.54±0.13), geranial (12.34±0.33), β-sesquiphellandrene (8.14±0.14), camphene (7.44±0.54) and neral (5.45±0.23) as the major components of essential oil extracted from ginger. Addition of ginger essential oil (GEO) improved the AM activity of the CH film against food borne pathogens, without significantly (p<0.05) affecting the mechanical properties of the film. CH film with GEO was more effective against Gram-positive bacteria than Gram-negative bacteria and maximum antibacterial property against Staphylococcus aureus and Escherichia coli was shown by 0.3% GEO added CH film. In a further experiment, steaks of barracuda (Sphyraena jello) fish were wrapped with the CH-GEO (0.3%) film and stored at 2°C for 20days. Throughout the storage period, the total volatile basic nitrogen (TVB-N) value and total mesophilic count of fish steak wrapped with the CH-GEO film were significantly (p<0.05) lesser than both the unwrapped control fish steak and aerobically packed fish steak in synthetic multilayer film of ethylene vinyl alcohol (EVOH) (nylon, EVOH and polyethylene). Sensorily, CH-GEO film wrapped sample was acceptable till the end of storage for 20days compared to 12days for unwrapped control and fish steak packed in EVOH film. The results indicate that the developed CH-GEO film is efficient in extending the storage life of fish.

The study aims to determine the effect of ginger (Zingiber officinale) essential oil via inhalation on blood triglyceride, total cholesterol, High Density Lipoprotein (HDL) cholesterol, and Low Density Lipoprotein (LDL) cholesterol level of rats that fed high fat diet. Eighteen albino rats (Rattus norvegicus) were devided into three treatments groups. The treatments were K1 (standard diet) as negative control, K2 (high fat diet) as positive control, and K3 (high fat diet + ginger essential oil inhalation). Blood samples were collected after 5 weeks of treatment period. The result showed the level of triglyceride, cholesterol, and HDL cholesterol at treatment K3 tend to be lower than treatment K2. LDL cholesterol level at treatment K3 show higher result than treatment K2. From the result of this study cocluded that inhalation of ginger essential oil can lowering triglyceride, total cholesterol, and LDL cholesterol level and raise HDL cholesterol level.&#x0D; &#x0D; Keywords: triglyceride, cholesterol, HDL cholesterol, LDL cholesterol, ginger essential oil

This study investigated the effects of adding essential oils of garlic, ginger, turmeric, and cinnamon to drinking water on cardiac, hepatic, nephrotic, and splenic oxidative status of broiler chickens. A batch of 200 1-d old Arbo acre broiler chicks was administered with Control (Water: no additive), 30 ml/L of cinnamon, ginger, turmeric, or garlic essential oils in drinking water for 42 d. On day 43, three broiler chickens/replicates were sampled randomly, sacrificed, and eviscerated. The hearts, spleens, kidneys, and livers were excised and assayed for glutathione peroxidase, total antioxidant activity, catalase, superoxide dismutase, and lipid peroxidation using standard protocols. In spleen broiler chickens, all additive essential oils increased (P < 0.05) total antioxidant activity. Catalase, superoxide dismutase, and glutathione peroxidase significantly increased (P < 0.05) in garlic, ginger, and turmeric essential oils except cinnamon. In kidney broiler chickens, lipid peroxidation was significantly reduced (P < 0.05) in all the additive essential oils. Garlic, cinnamon, and ginger essential oils increased (P < 0.05) catalase, superoxide dismutase, and glutathione peroxidase in kidney broiler chickens. In liver broiler chickens, lipid peroxidation, and glutathione peroxidase were higher (P < 0.05) in cinnamon essential oil than other additive essential oils. Superoxide dismutase and catalase were higher (P < 0.05) in turmeric essential oils. In heart broiler chickens, all the additive essential oils significantly decreased (P < 0.05) lipid peroxidation and increased (P < 0.05) total antioxidant activity. In conclusion, oral garlic, turmeric, and ginger essential oils supplementation did not reduce lipid peroxidation in spleen, whereas cinnamon essential oil caused lipid peroxidation in liver of broiler chickens.

Ginger essential oil (Zingiber officinale) encapsulated in nanoliposome as innovative antioxidant and antipathogenic smart sustained-release system