By-product Extracts Research Articles

Pomegranate (Punica granatum) By-Product Extract Influences the Oxylipids Profile in Primary Bovine Aortic Endothelial Cells in a Model of Oxidative Stress

Aerobic metabolism produces reactive oxygen species (ROS) as a natural by-product that can play a significant role in cell signaling and homeostasis. Excessive and uncontrolled production of ROS, however, can lead to oxidative stress that causes damage to immune cells and is related to several diseases in dairy cattle. Endothelial cells are essential for optimal immune and inflammatory responses but are especially sensitive to the damaging effects of ROS. Accordingly, investigating antioxidant strategies that can mitigate the detrimental impact of ROS on endothelial functions could impact compromised host defenses that lead to increased disease susceptibility. The objective of this study was to test the antioxidant effect of different concentrations (20, 40, 60, 80 μg/ml) of pomegranate by-product extract (PBE) on bovine aortic endothelial cells (BAECs). A model of oxidative stress was developed using in vitro exposure of BAEC to 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) to induce the formation of ROS. The BAEC were then analyzed for cell viability, ROS production, fatty acids profile, and oxylipids formation. The BAECs viability did not change after different concentrations of PBE and remained up to 80% over control; whereas, intracellular ROS showed a reduction passing from 20 to 50% with increasing PBE concentration from 20 to 80 μg/ml, respectively. The PBE extract clearly demonstrated efficacy in reducing the concentrations of pro-inflammatory oxylipids with a concomitant enhancement of anti-inflammatory oxylipids. In particular, the pro-inflammatory 13-hydroxyoctadecadienoic acid and its derived anti-inflammatory 13-hydroperoxoctadecaienoic acid were found lower and higher, respectively, in PBE+AAPH treated cells than AAPH treatment. Data from the present study support in vivo future experimental use of pomegranate by-product extract to study its potential beneficial effect against oxidative stress conditions in dairy cattle.

Antibacterial and antimycobacterial activity of white shrimp (Litopenaeus vannamei) exoskeleton and cephalothorax by-products extracts: fatty acids profile of the active hexanic shrimp cephalothorax extract

The objective of this study was to evaluate the antibacterial and antimycobacterial potential of the by-products of white shrimp (Litopenaeus vannamei). Sonora, México is the second shrimp producer state. The following extracts were obtained: exoskeleton hexanic, methanolic and acqueous extracts (ExHex, ExMe, ExAc); and cephalothorax hexanic, acetonic and methanolic extracts (CeHex, CeAce, CeMe). Antibacterial effect was determined by the broth microdilution method against Gram-positive bacteria: Enterococcus faecalis American Type Culture Collection (ATCC) 51299, Staphylococcus aureus ATCC 25293, and Staphylococcus epidermidis; Gram-negative bacteria: Escherichia coli ATCC 25922, Klebsiella pneumoniae, Pseudomonas aeruginosa ATCC 10145, and Salmonella typhimurium; and Mycobacterium bovis bacillus Calmette-Guérin (M. bovis BCG) Danish strain. CeHex resulted active against all Gram-positive and Gram-negative bacteria (MIC50= 400 ug mL-1) and against M. bovis BCG (MIC100= 250 ug mL-1). Gas chromatography (GC) of CeHex identified oleic, linoleic, palmitic, stearic, behenic, palmitoleic and linolenic fatty acids. The strong antibacterial activity of CeHex and the identification of its main chemical constituents justify further studies on the clinical applications of this marine by-product.

Development and in vitro digestion analysis of kefir fortified with by-product extracts: Prediction of total antioxidant and phenolic compounds bioavailability

Development and in vitro digestion analysis of kefir fortified with by-product extracts: Prediction of total antioxidant and phenolic compounds bioavailability

Antioxidant Activity of Aqueous and Ethanolic Extracts of Coconut (Cocos nucifera) Fruit By-Products

Coconut is widely used as a food source in producing countries, and during consumption, the waste that is generated needs to be reduced through by-products processing to ensure environmental sustainability. This study aimed to assess the functionality of by-products (endo- and mesocarp) of coconuts at early and mature stages. The aqueous and ethanolic (50 and 100% ethanol in water) extracts of coconut by-products were evaluated for the DPPH radical scavenging activity and subjected to linoleic acid-β-carotene system assay in contrast with synthetic antioxidants. Ultrasound-producing extract of young coconut mesocarp provided the highest antioxidant activity with a lower IC50 value (117 µg mL−1) than butylhydroxytoluene (BHT, 170 µg mL−1). Based on the linoleic acid-β-carotene system assay, the extract exhibited a higher antioxidant activity (1.25×) than tertiary butylhydroquinone (TBHQ, 200 µg mL−1); and comparable with butylhydroxyanisole (BHA, 250 µg mL−1). Therefore, extracts of coconut by-products, particularly the young mesocarp, can be an alternative natural antioxidant.

Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots.

The effect of an edible pectin-based coating supplemented with a lemon byproduct extract on the quality attributes of fresh-cut carrots was studied. Color, hardness, microbial growth, respiratory activity, and antioxidant properties of fresh-cut carrots were studied during 14 days of storage at 4 °C. The application of a pectin-based coating containing a lemon byproduct extract preserved carrots’ physiological parameters, reduced their physiological activity and, thus, delayed senescence. This aspect was also confirmed by the reduced O2 consumption of the coated carrots due to the slowing down of the product’s metabolic reactions. Moreover, coated carrots were characterized by limited changes in colour (ΔE < 3) and white-blush development on both cortical tissue and vascular cylinder, and the presence of calcium chloride in the coating formulation helped to maintain carrots’ hardness throughout storage. In addition, treatment with pectin-based coating and lemon byproduct extract improved microbiological stability of fresh-cut carrots, showing the lowest value of total bacterial count immediately after treatment (2.58 log CFU g−1). This kind of treatment also resulted in a significant preservation of valuable compounds (17.22 mg GAE 100 g−1) and antioxidant activity level (289.49 µM Trolox 100 g−1), reducing the wounding stress induced by processing operations for at least ten days.

Anti-hangover and Anti-gout Effects of Asparagus Byproduct Extracts

Background: Given the reported pharmacological effects of rutin from asparagus stems and roots, here, we assessed the anti-hangover and anti-gout effects of asparagus stem and root extracts.<BR>Methods and Results: We found that rutin amount in ethanol extracts of asparagus stems was 10.15 ㎎/g, and in hydrothermal extracts of asparagus roots it was 3.28 ㎎/g. Alcohol dehydrogenase and aldehyde dehydrogenase activities in asparagus-stem extracts were 80% and 40% of those in the control group, respectively. Following hangover induction in rats using alcohol, an injection of 400 ㎎/㎏ body weight (BW) of the extract significantly reduced the blood alcohol concentration compared to that of the control group. Additionally, blood gamma-glutamyl transpeptidase (GGT), glutamic oxaloacetic transaminase (GOT), and glutamic pyruvic transaminase (GPT) concentrations measured 5 h after alcohol administration revealed that treatment with 400 ㎎/㎏ BW of extract significantly reduced GGT and GOT concentrations compared to the control group, whereas changes in GPT were not significant. Moreover, xanthine oxidase activity after treatment with hydrothermal extracts of asparagus roots was 44.01 ± 0.32%, showing 53.3% inhibition compared to the positive control (allopurinol; 82.50 ± 4.98%). To assess the anti-gout effect of hydrothermal extracts of asparagus roots, we induced gout in rats by intraperitoneal injection of potassium oxonate and measured blood uric acid, creatinine, and blood urea nitrogen concentrations at 3 h post-administration of the extract. The results showed a significant reduction in creatinine and uric acid levels in the treated group compared to the control.<BR>Conclusions: These findings demonstrated the potential of asparagus stem and root extracts as functional ingredients.

Potential Antimicrobial Properties of Coffee Beans and Coffee By-Products Against Drug-Resistant Vibrio cholerae.

Vibrio cholerae is the causative organism of the cholera epidemic, and it remains a serious global health problem, particularly the multidrug-resistant strain, despite the development of several generic drugs and vaccines over time. Natural products have long been exploited for the treatment of various diseases, and this study aimed to evaluate the in vitro antibacterial activity of coffee beans and coffee by-products against V. cholerae antimicrobial resistant strains. A total of 9 aqueous extracts were investigated, including light coffee (LC), medium coffee (MC), dark coffee (DC), dried green coffee (DGC), dried red coffee (DRC), fresh red coffee (FRC), Arabica leaf (AL), Robusta leaf (RL), and coffee pulp (CP). The influential coffee phytochemicals, i.e., chlorogenic acid (CGA), caffeic acid (CA), and caffeine, were determined using HPLC. The antibacterial properties were tested by agar well-diffusion techniques, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were further determined against 20 V. cholerae isolates. The results revealed that all tested strains were sensitive to coffee extracts, with MIC and MBC values in the range of 3.125–25.0 mg/mL and 12.5–50.0 mg/mL, respectively. With a MIC of 6.25 mg/mL, DGC, DRC, and CP appeared to be the most effective compounds against 65, 60, and 55% of clinical strains, respectively. The checkerboard assay revealed that the combination of coffee extract and tetracycline was greater than either treatment alone, with the fractional inhibitory concentration index (FICI) ranging from 0.005 to 0.258. It is important to note that CP had the lowest FICI (0.005) when combined with tetracycline at 60 ng/mL, which is the most effective dose against V. cholerae six-drug resistance strains (azithromycin, colistin, nalidixic acid, sulfamethoxazole, tetracycline, and trimethoprim), with a MIC of 47.5 μg/mL (MIC alone = 12.5 mg/mL). Time killing kinetics analysis suggested that CA might be the most effective treatment for drug-resistant V. cholerae as it reduced bacterial growth by 3 log10 CFU/mL at a concentration of 8 mg/mL within 1 h, via disrupting membrane permeability, as confirmed by scanning electron microscopy (SEM). This is the first report showing that coffee beans and coffee by-product extracts are an alternative for multidrug-resistant V. cholerae treatment.

Influence of tomato processing by-product extract as dietary supplementation on growth performance, carcass characteristics and antioxidant status of growing rabbits under high ambient temperature

This study evaluated the effects of dietary supplementation of tomato processing by-product extract (TPBE) on growth performance, carcass characteristics and antioxidant status of growing rabbits under high ambient temperature. A total of eighty weaned New Zealand White (NZW) male rabbits (6-weeks-old; initial body weight, 730.28 ± 36.05 g) were randomly assigned to 4 groups. The first group was the control without supplementation; while the other groups were fed diets supplemented with 100, 200 and 250 mg TPBE/kg. The results showed that TPBE contained 211.85 mg/100g as total phenols and total flavones of 303.36 mg/100g. Rabbits fed a 250 mg TPBE-supplemented diet showed the heaviest body weight, the lowest feed intake and the best feed conversion ratio. TPBE diets reduced mortality percentage. Dietary supplementation of 250 mg TPBE had the highest dressing percentage. Plasma total protein, globulin, catalase and glutathione peroxidase of rabbits fed diets supplemented with 200 and 250 mg TPBE were high. Plasma total cholesterol, triglycerides, plasma hydrogen peroxide and malondialdehyde concentrations were decreased with dietary levels of TPBE. Rabbits fed 250 mg TPBE had higher T-AOC than the other groups. TPBE supplemented diets improved net revenue and economic efficiency. Conclusively, TPBE is containing appreciable content of polyphenols and flavonoids and the dietary supplementation of TPBE (250 mg/kg diet) had a positive impact on growth performance, reducing mortality and enhancing the antioxidant status of rabbits reared under high ambient temperature.

Sustainable Use of Greek Herbs By-Products, as an Alternative Source of Biologically Active Ingredients for Innovative Products.

The processing of medicinal and aromatic plants (MAPs) results in the production of a significant amount of plant by-products; herbal material of inferior quality and/or unusable plant parts that are not commercially exploitable. An extensive study of Greek native species was performed toward the production of innovative bioactive products using as raw materials the by-products obtained from the processing of cultivated MAPs. Origanum vulgare subsp. hirtum (oregano), Sideritis scardica (Greek mountain tea), Thymus vulgaris (thyme), and Matricaria recutita (chamomile) were selected due to their wide use for the preparation of beverages and culinary purposes. The determination of the percentage of the post-harvest processing by-products was performed for a 3 years period (2018–2020). Results showed that by-products derived from the above-mentioned species' processing constitute 64% (thyme), 54% (oregano), 37% (Greek mountain tea), and 24% (chamomile) of the total processed mass. To value the by-products as a potent source of bioactive ingredients, superior and inferior quality herbal material of the aforementioned plant species were extracted by an ultrasonic assisted extraction method. Hydroalcoholic extracts were chemically investigated using high-performance thin layer chromatography (HPTLC) and liquid chromatography-mass spectrometry (LC-MS) techniques. In addition, their free radical scavenging activity and total phenolic content (TPC) were estimated. Based on the results, herbs by-products revealed similar chemical content to the superior herbal material by the means of HPTLC and LC-MS analysis. In addition, strong free radical scavenging related to a high phenolic content was detected in the case of thyme, oregano, and Greek mountain tea. Moreover, the gas chromatography-mass spectrometry (GC-MS) analyses of the essential oils (EOs) of oregano and thyme by-products revealed the presence of carvacrol, thymol, γ-terpinene, and p-cymene among the major constituents. Finally, the LC-MS analyses of aqueous extracts of Greek mountain tea and chamomile by-products led to the identification of several bioactive compounds, such as flavonoids and phenylpropanoids. Overall, the presence of bioactive constituents in by-products, such as terpenes, phenolic compounds, and flavonoids underly their potent use as food antimicrobial and antioxidant additives, in the preparation of high added-value products, such as enriched aromatic edible oils, and innovative herbal teas, such as instant beverages.

Preparation of Shark Byproduct Extract and Gellan Gum based Antibacterial Film Containing Green Tea Extract

Preparation of Shark Byproduct Extract and Gellan Gum based Antibacterial Film Containing Green Tea Extract

Gravitational and microwave-assisted multi-stages block freeze concentration process to obtain enriched concentrated beet (Beta vulgaris L.) by-products extract: bioactive compounds and simulated gastrointestinal profile

Gravitational (GC) and microwave-assisted (MWC) block freeze cryoconcentration was carried out to obtain extracts rich in phenolic compounds from beet leaves extract. The performance of both processes was evaluated and cryoconcentrated and ice fractions were analyzed for physicochemical properties, bioactive compounds content, and in vitro gastrointestinal simulation. After four concentration cycles using GC, the total and soluble solids were approximately 6 and 5 times higher the initial condition, whilst MWC allowed to 4 and 4.5, respectively. GC and MWC presented an increase in the bioactive compound concentration, reaching an efficiency process of 90% (stage 4) and 80% (stage 3), respectively. Consequently an increase in the antioxidant activity was observed. Comparing GC and MWC was observed a reduction in the processing time from several hours (GC) to only a few minutes (MWC), besides the high retention of bioactive compounds, as well as notabl values in terms of solutes and process parameter.

Evaluation of the antioxidant, anti-inflammatory and antihyperglycemic activities of black bean (Phaseolus vulgaris L.) by-product extracts obtained by supercritical CO2

Food by-products have been used as source of bioactive compounds with health benefits. Supercritical carbon dioxide (SC-CO2) extraction has been a valuable technology to obtain a diversity of bioactive compounds with the use of safer solvents. This research focused on the comparison of the antioxidant, anti-inflammatory and antihyperglycemic activities of SC-CO2 and conventional extracts obtained from black bean by-products. A Box-Behnken design was used to evaluate the effect of temperature, pressure, and co-solvent on the soyasaponins recovery. Total phenolic compounds (TPC) were quantified using Folin-Ciocalteu. Cellular antioxidant activity (CAA) and anti-inflammatory response via nitric oxide (NO) assay were evaluated in vitro. The antihyperglycemic activity was evaluated using digestive enzymes. The highest soyasaponin extraction yield was obtained at 70 °C, 10 MPa and 10% co-solvent. SC-CO2 extracts exhibited up to 74.7% of CAA, an inhibition of 93.0% NO, 25.1% α-amylase, 78.7% α-glucosidase and 82.33 ± 5.80 of TPC. SC-CO2 extraction resulted in a feasible technology to obtain high-value compounds from industrial by-products to treat hyperglycemic, oxidative stress and inflammation.

In Vivo Anti-Inflammatory Effect, Antioxidant Activity, and Polyphenolic Content of Extracts from Capsicum chinense By-Products.

By-products of Capsicum chinense Jacq., var Jaguar could be a source of bioactive compounds. Therefore, we evaluated the anti-inflammatory effect, antioxidant activity, and their relationship with the polyphenol content of extracts of habanero pepper by-products obtained from plants grown on black or red soils of Yucatán, Mexico. Moreover, the impact of the type of extraction on their activities was evaluated. The dry by-product extracts were obtained by maceration (ME), Soxhlet (SOX), and supercritical fluid extraction (SFE). Afterward, the in vivo anti-inflammatory effect (TPA-induced ear inflammation) and the in vitro antioxidant activity (ABTS) were evaluated. Finally, the polyphenolic content was quantified by Ultra-Performance Liquid Chromatography (UPLC), and its correlation with both bioactivities was analyzed. The results showed that the SFE extract of stems of plants grown on red soil yielded the highest anti-inflammatory effect (66.1 ± 3.1%), while the extracts obtained by ME and SOX had the highest antioxidant activity (2.80 ± 0.0052 mM Trolox equivalent) and polyphenol content (3280 ± 15.59 mg·100 g−1 dry basis), respectively. A negative correlation between the anti-inflammatory effect, the antioxidant activity, and the polyphenolic content was found. Overall, the present study proposed C. chinense by-products as a valuable source of compounds with anti-inflammatory effect and antioxidant activity.

Effect of Extraction Solvents on Phenolic Compounds of Theobroma Cacao L. By-products Using Ultrasound-Assisted Extraction

Nowadays, recent studies focus on plant-derived food additives and plant by-products extract that possess health-promoting properties. Cocoa pod husk is the cocoa fruit's outer layer that is left unused after the cocoa bean processing in the cocoa industry. This by-product (cocoa pod husk) is rich in phenolic compounds due to its antioxidant level. Significant steps in separating the phytochemicals from the plant's cellular matrix are crucial, which is usually carried out by selecting the proper extraction method and choice of solvent. Phenolic compounds from cocoa pod husk were determined by ultrasound-assisted extraction using three types of solvents [aqueous ethanol (ethanol: water, 70:30 v/v), aqueous methanol (methanol: water, 70:30 v/v), and aqueous acetone (acetone: water, 70:30 v/v)]. Methanolic extracts contained significantly higher total phenolic content (34.88 mg GAE/g) and ferric reducing antioxidant power, FRAP, (521.73 µg/g TE) compared to other solvents. Meanwhile, ethanolic extracts exhibited higher flavonoid content (62.18 mg/g RE) and DPPH radical scavenging activity (73.67 µg/mL TE) compared to methanolic extracts, which indicated 33.30 mg/g RE and 65.00 µg/mL TE, respectively. Total flavonoid content had a strong positive correlation coefficient with DPPH scavenging activity (r= 0.951), while FRAP assay gave a strong negative correlation (r= -0.851). This finding provides an alternative method to reduce the accumulation of cocoa pod husk to be utilized as a potential antioxidant source.

Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity

This study aimed to investigate the antimicrobial activity of kefir fermented fruit by-products against strains of Alicyclobacillus spp., and determine their chemical characterization and antioxidant activity. According to the results, extracts fermented for a longer period (72 h) showed greater inhibition, and the extract of acerola by-product fermented for 72 h achieved the best results. For all strains, the Minimal Inhibitory Concentration (MIC) was 0.78%, except for A. acidocaldarius subsp. rittmannii, (1.56%). The same applies to the Minimal Bactericidal Concentration (MBC), in which 1.56% of the extract was capable of inactivating A. cycloheptanicus and A. acidocaldarius. In addition, damages to the structure of the microorganisms caused by the extracts were detected by Scanning Electron Microscopy. Metabolite identification through liquid chromatography (UHPLC-Qtof-MS) showed that the fermented extracts had a greater number of compounds compared to the non-fermented ones, such as glucuronic, succinic and glutaric acids. In conclusion, the extracts of fruit by-products showed to have bioactive properties, such as antibacterial potential and antioxidant activity against the Alicyclobacillus strains tested in this study, not to mention the value added by the use of a food by-product.

Functional and Technological Properties of Blend Biopolymeric Films Made with Winery Solid By-Product (Vinasse) Extract

Functional and Technological Properties of Blend Biopolymeric Films Made with Winery Solid By-Product (Vinasse) Extract

Synergistic Impact of Bioactive Byproduct Extract Leads to Anti-Fusarium and Anti-Mycotoxin Secretion.

Fruit byproducts are considered a high source of bioactive molecules, which possess antioxidant activities. These antioxidants play principal functions in mycotoxin reduction. This study aimed to evaluate crude mandarin byproduct extract for its chemical interaction with fungal growth and suppression of mycotoxin production, and to illustrate whether the impact was regarding individual molecules or a synergistic antioxidation process. Extract contents were analyzed for their phenolic, flavonoids, and antioxidant activity. The fatty acid composition and volatile components were determined using the GC apparatus. The influence of the extract evaluated versus the standard phenolics of trans-ferulic and hesperidin were evaluated. The liposome technique was applied to prevent the antioxidant properties of the bioactive extract. The anti-mycotoxigenic effects of the liposomal and non-liposomal extract were determined in fungal media against the standard phenolics. The results manifested ferulic (235.54 ± 3.34 mg/100 g) and hesperidin (492.11 ± 1.15 mg/100 g) as high phenolics in the extract. Limonene was the main volatile (67.54 ± 1.74%), as well antioxidant activities determined in considerable values. The crude extract recorded efficiency as an anti-Fusarium agent, but less than the standard hesperidin applied in fungal media. The bioactive extract recorded possessed a reduction influence on mycotoxin production. The impact may be joining with its fungal inhibition or its component activity with the active groups on the mycotoxin molecule. The formation of liposomal extract enhanced its efficacy in mycotoxin reduction. This enhancement may illustrate its protective properties for antioxidant components of the bioactive extract.

Evaluation of antioxidant and anti-inflammatory effects of three different Rubus coreanus Miq. by-products

Purpose: To investigate the antioxidant and anti-inflammatory properties of three different Rubus coreanus Miq. by-products in stimulated BV-2 microglial cells and explore its underlying physiological efficacy.Methods: Cell viability assessment was performed by 3-(4, 5-dimethylthiazol-2-yl)-2, 5-diphenyltetrazolium bromide (MTT) assay. Lipopolysaccharide (LPS) was used to activate BV-2microglia. Total polyphenol and total flavonoid contents were determined by the method of Folin-Denis. As three different Rubus coreanus Miq. by-products remaining after extraction of Rubus coreanus, High performance liquid chromatography (HPLC)) finger printing, ABST (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay, and NO (nitric oxide) inhibitory assay were performed.Results: Three different Rubus coreanus by-product extract did not exhibit any signs of cytotoxicity to BV-2 cells up to 100 μg/ml concentration (p &lt; 0.5). The LPS-activated excessive release of NO in BV-2 cells was significantly inhibited by Rubus coreanus by-product extract (p &lt; 0.5) at 500 μg/mL). Total polyphenol and total flavonoid contents were highest in 50 % ethanol wine processing by-product (p &lt; 0.5 at 30, 50, 70 and 100 %, respectively). The by-product of wine processing had the lowest RC50 radical scavenging effect (16.53 μL/ml). The quercetin content of the wine processing by-product was the highest in the 70% ethanol extract at 6.26 mg/g (p &lt; 0.5 at 30, 50, 70 and 100%, respectively).Conclusion: These results reveal that of the three other by-products, wine processing by-product has the highest antioxidant and anti-inflammatory activities. The use of these by-products has high added value for industrial production; furthermore, they are a potential treatment for various inflammatory diseases.

The Application of Pomegranate, Sugar Apple, and Eggplant Peel Extracts Suppresses Aspergillus flavus Growth and Aflatoxin B1 Biosynthesis Pathway

Even though the green revolution was a significant turning point in agriculture, it was also marked by the widespread use of chemical pesticides, which prompted severe concerns about their influence on human and environmental health. As a result, the demand for healthier and more environmentally friendly alternatives to control plant diseases and avoid food spoilage is intensifying. Among the proposed alternatives, food by-product extracts, especially from the most consumed fruits in Egypt, eggplant, sugar apple, and pomegranate peel wastes, were largely ignored. Hence, we chose them to evaluate their antifungal and antiaflatoxigenic activities against maize fungus, Aspergillus flavus. All the extracts exhibited multiple degrees of antifungal growth and aflatoxin B1 (AFB1) inhibitory activities (35.52% to 91.18%) in broth media. Additionally, diethyl ether 50% eggplant, ethanol 75% sugar apple, and diethyl ether 25% pomegranate extracts exhibited the highest AFB1 inhibition, of 96.11%, 94.85%, and 78.83%, respectively, after one month of treated-maize storage. At the same time, Topsin fungicide demonstrated an AFB1 inhibition ratio of 72.95%. The relative transcriptional levels of three structural and two regulatory genes, aflD, aflP, aflQ, aflR, and aflS, were downregulated compared to the infected control. The phenolic content (116.88 mg GAEs/g DW) was highest in the 25% diethyl ether pomegranate peel extract, while the antioxidant activity was highest in the 75% ethanol sugar apple extract (94.02 µg/mL). The most abundant active compounds were found in the GC-MS analysis of the fruit peel extracts: α-kaurene, α-fenchene, p-allylphenol, octadecanoic acid, 3,5-dihydroxy phenol, hexestrol, xanthinin, and linoleic acid. Finally, the three fruit peel waste extracts could be a prospective source of friendly ecological compounds that act as environmentally safer and more protective alternatives to inhibit AFB1 production in maize storage.

Анализ мицеллообразования и адсорбционных слоев бинарных смесей компонентов сульфатного мыла

Currently, the main trend of the pulp and paper industry development is bio-refining. It is based on integrated and deep processing of wood raw materials to obtain products with higher value added and reduced amount of waste. One of the high priority tasks of bio-refining is improvement of technology of by-product (sulphate soap) extraction from spent liquor with an increase in the yield and quality of the resulting product and a decrease in the level of environmental pollution. The complexity and energy intensity of sulphate soap extraction from spent liquor depends on many factors, including the species used for wood cooking, composition of extractives, the method of wood preparation for delignification, etc. Sulphate soap is a multicomponent emulsion with a predominant content of resin and fatty acids, small amount of unsaponifiable substances and an admixture of lignin, which is mainly extracted from waste liquior by settling. The low degree of its extraction is associated with the absence of systematical data on the mutual influence of the sulphate soap components. In this work, the patterns of intermolecular interaction of the individual components of the by-product (sulphate soap) are found. For this purposes the critical concentration of micelle formation (CCM) and surface tension depression of surface-active sodium oleate and sodium abietate and their mixtures of varying compositions were determined by the methods of tensiometry and conductometry. A detailed analysis of its mixed micelles and adsorption layers was carried out using the Rubin–Rosen pseudophase model. The interaction mechanisms of components in mixtures are explained. The impact on the composition of micelles and adsorption layers of the more surface-active sodium oleate was detected in mixed solutions. A maximum synergistic effect of micelle formation was observed in mixtures with a predominant content of sodium abietate. Analysis of experimental data and the result of sulphate soap modeling allow substantiating the complexity of its extraction from waste liquor after wood cooking with the presence of hardwood over 30 %, which is explained by the reduced content of resin acids in black liquor. For citation: Yakubova O.S., Demiantseva E.Yu., Smit R.A., Dubovy V.K. Analysis of Micelle Formation and Adsorption Layers of Binary Mixtures of Sulphate Soap Components. Lesnoy Zhurnal [Russian Forestry Journal], 2021, no. 6, pp. 196–205. DOI: 10.37482/0536-1036-2021-6-196-205