Effect Of Food Preservatives Research Articles

Quantified low voltage electrostatic field: The effects of intensity on cherry tomato preservation and mechanism

Low voltage electrostatic field (LVEF), a novel non-thermal processing technology, shows promise for food preservation. However, the absence of clear definition and quantification of the core concept “low voltage” obstructs the effective application of LVEF. This study assessed the efficiency of various LVEF intensities (100, 200, 300 V) on cherry tomato preservation, revealing significant differences in preservation efficiency. Compared to the control, samples treated with different intensities showed varied reductions in weight loss (6.26–25.45 %), firmness changes (5.17–28.91 %), and decay incidence (47.91–70.89 %). Quantitative analysis elucidated that the differential preservation efficiency may arise from a dose-response relationship between electric field strength and hydrogen peroxide (H2O2) content， identifying an optimal H2O2 content range of 21.18–27.01 mmol kg−1 for the effective preservation of cherry tomatoes under LVEF. These findings highlight the importance of precise LVEF intensity control for effective food preservation and offer insights for developing optimal LVEF treatment intensities for diverse produce.

Assessment of Multifunctional Activity of a Postbiotic Preparation Derived from Lacticaseibacillus paracasei Postbiotic-P6.

Postbiotics possess various functional activities, closely linked to their source bacterial strains and preparation methods. Therefore, the functional activities of postbiotics need to be evaluated through in vitro and in vivo methods. This study aims to prepare a postbiotic and explore its antihemolytic, anti-inflammatory, antioxidant, and antibacterial activities. Specifically, a postbiotic preparation named PostbioP-6 was prepared by intercepting 1-5 kDa of Lacticaseibacillus paracasei Postbiotic-P6 fermentation broth. The results demonstrate that PostbioP-6 exhibited notable biological activities across multiple assays. It showed significant antihemolytic activity, with a 4.9-48.1% inhibition rate at 10-50% concentrations. Anti-inflammatory effects were observed both in vitro, where 8-40% PostbioP-6 was comparable to 259.1-645.4 μg/mL diclofenac sodium, and in vivo, where 3.5 and 4.0 μL/mL PostbioP-6 significantly reduced neutrophil counts in inflamed zebrafish (p < 0.05). Antioxidant properties were evident through increased reducing power (OD700 increased from 0.279 to 2.322 at 1.25-12.5% concentrations), DPPH radical scavenging activity (38.9-92.4% scavenging rate at 2.5-50% concentrations), and hydroxyl radical scavenging activity (4.66-10.38% scavenging rate at 0.5-4% concentrations). Additionally, PostbioP-6 demonstrated antimicrobial activity against two Gram-positive bacteria, eight Gram-negative bacteria, and one fungus. Furthermore, PostbioP-6 significantly inhibited the increase in peroxide value and malondialdehyde content in cookies, highlighting its potential application in food preservation. In conclusion, we prepared a novel postbiotic, termed PostbioP-6, which proved to have prominent anti-hemolytic, anti-inflammatory, antioxidant, and broad-spectrum antimicrobial activities. The multifunctional properties of PostbioP-6 position it as a potentially effective functional food supplement or preservative. In the future, further research is necessary to elucidate the precise mechanisms of action, identify the active components, and validate its biological activities in animal models or clinical trials.

Optimization of activated carbon production from cajuput biomass as a desiccant

Abstract Effective food preservation methods encompass a range of approaches, among which drying stands out for its convenience in storage and distribution. The drying process and subsequent storage of food, however, are significantly influenced by environmental conditions. To address this, the utilization of activated carbon derived from renewable biomass sources emerges as a sustainable solution for moisture sorption applications. This research delves into optimizing the production of activated carbon from cajuput biomass, harnessing its exceptional desiccant properties through the Taguchi method. The study rigorously investigates crucial parameters, namely carbonization temperature (400, 600, 800 °C), carbonization time (1, 2, 3 hours), NaOH concentration (1, 2, 3%), and impregnation time (1, 2, 3 hours). Employing a two-step approach involving carbonization followed by chemical activation with NaOH, the impact of these variables on the activated carbon’s moisture adsorption capacity is comprehensively evaluated. Remarkably, the optimized conditions of carbonization temperature at 400 °C, carbonization time of 3 hours, NaOH concentration of 3%, and impregnation time of 3 hours yield a maximum moisture adsorption capacity of 0.4076 g/g. These findings emphasize the transformative potential of cajuput biomass as a valuable feedstock for producing activated carbon, endowed with remarkable moisture sorption attributes. This cajuput-derived activated carbon presents an alternative desiccant for efficient moisture adsorption in the food drying process and optimal moisture control during food product storage.

Emerging Applications of Plant Antimicrobials in the Food Industry.

Food safety is a global concern with significant public health implications. Improper food handling can harbor a wide range of pathogenic organisms. Antimicrobial agents are crucial for controlling microbes and ensuring food safety and human health. The growing demand for natural, safe, and sustainable food preservation methods has driven research into using plant antimicrobials as alternatives to synthetic preservatives. The food industry is now exploring innovative approaches that combine various physical methods with multiple natural antimicrobials. This review aims to outline the evolving applications of plant antimicrobials in the food industry. It discusses strategies for managing bacteria and categorizes different plant antimicrobials, providing insights into their mechanisms of action and structures. This review offers a comprehensive overview of antimicrobial peptides (AMPs), detailing their structural characteristics, mechanisms of action, various types, and applications in food packaging fabrication and explaining how they contribute to food preservation. It highlights the synergistic and additive benefits of plant antimicrobials and their successful integration with food technologies like nanotechnology, which enhances the hurdle effect, improving food safety and extending shelf life. The review also emphasizes the importance of antimicrobial peptides and the need for further research in this area. Safety assessment and regulatory considerations are discussed as well. By addressing these gaps, plant antimicrobials have the potential to pave the way for more effective, safe, and sustainable food preservation strategies in the future.

Exploring bio-oil aqueous phase (BOAP) from seaweed biomass as biofilm disruptive agents against foodborne pathogens

Proper preservation of nutrient-rich raw food from microbial contamination is a major challenge faced by the food industry. The use of antibiotics and chemicals to address the issue of contamination in fresh produce and meat has led to antibiotic-resistant pathogens. In the current study, the anti-biofilm effect of bio-oil aqueous phase (BOAP) collected during pyrolysis of seaweed was evaluated against some major food-borne pathogens for its biofilm inhibition and eradication potential in mono- and dual-species biofilms. The results showed that BOAP could eradicate almost 75% of dual-species biofilms. Further, the preservative effect of the BOAP was examined using appropriate food samples (pineapple and prawns). There was profound reduction in the bacterial load in the food samples which shows that BOAP has effective food preservation property. SEM analysis also revealed the drastic reduction in biofilm in BOAP treated food samples. In future, natural preservatives and BOAP can be combined to increase shelf-life of the above food samples.

Investigation on Pomegranate (Punica granatum) Skin as a Potentially Effective Natural Food Preservative

The study is aimed at estimating the possibility of using pomegranate peel extracts as a natural food preservative which was investigated in fish samples. All the extracts (cold water, hot water, and 70% methanol) have been tested against five bacteria (Escherichia coli, Staphylococcus aureus, Salmonella Typhi, Bacillus megaterium, and Bacillus subtilis) using the agar disc diffusion method. Hot water extract showed the best result against B. megaterium. The zone of inhibition (ZOI) for hot water extract as crude was taken 20 μl/disc was 25 mm. Total antioxidant activity and total phenolic content (TPC) were determined for different extracts. The results of a test for TPC showed that 70% methanolic extract (MeOH) and cold water extract, respectively, comprised 263.59 mg gallic acid equivalent (GAE)/g and 197.99 mg GAE/g of total phenolics. In addition, MeOH had a total antioxidant activity of 67.55 ± 5.58 mg ascorbic acid equivalent (AAE)/g while hot water extract had a total antioxidant activity of 66.86 ± 3.55 mg AAE/g. The extracts were applied to Ompok pabda fish, and the fish were preserved in prepared extracts for 24 hours in the open air. Total volatile nitrogen (TVN) and sensory parameters were evaluated at regular intervals of 0, 4, 12, 18, and 24 hours. The TVN value of the prepared extracts was found in order of hot water&gt; MeOH&gt; cold water. Fish preserved in hot water extract was in the acceptable range even after 24 hours. Methanol extract and hot water yielded superior outcomes in preserving the fish.

Chitin-Derived Silver Nanoparticles for Enhanced Food Preservation: Synthesis, Characterization, and Antimicrobial Potential

In this research article we report the potentials of chitin-based silver nanoparticles (chitin AgNPs) derived from Indian mimic goatfish (Mulloidichthys ayliffe) scales as an effective food preservation agent. The study comprehensively presents the multifaceted attributes of chitin AgNPs, including their synthesis, characterization, and antimicrobial properties. Chitin yield from M. ayliffe scales and three-spot swimming crab (P. sanguinolentus) exoskeleton was determined, with the insoluble content quantified. FTIR analysis unveiled distinct absorption peaks for chitin, and scanning electron microscopy revealed the ultrastructure of chitin from both the sources. Using UV–visible spectroscopy, the biosynthesis of AgNPs was accomplished and characterized, with the color shift of the solution serving as proof of a successful synthesis. UV–vis spectra provided insights into nanoparticle size and shape. SEM micrographs exhibited spherical particle morphology, while FTIR spectra indicated amino group interactions contributing to AgNP stabilization. The antimicrobial potential of chitin AgNPs was assessed against the food pathogen, Vibrio spp. Chitin films displayed significant antimicrobial activity, particularly AgNP-synthesized chitin from M. ayliffe scales, demonstrated the highest Vibrio spp. inhibition activity. Furthermore, chitin AgNPs were incorporated into the common chili, Capsicum annuum and the tomato, Solanum lycopersicum to extend their shelf life at room temperature. This study reveals the efficacy of chitin AgNPs from M. ayliffe scales as potent agents for food preservation, offering insights into their physical, mechanical, and antimicrobial attributes. The application of chitin AgNPs to perishable food items highlights their potential in enhancing shelf life and quality, opening innovative avenues for sustainable food preservation.

Formulation with zinc acetate enhances curcumin's inherent and photodynamic antimicrobial effects for food preservation

Food spoilage is primarily caused by microbial contamination. Curcumin has attracted attention as a safe and healthy food preservative based on its favorable pharmacological properties and antimicrobial effects. However, the antimicrobial activity of curcumin is moderate. This study proposes a strategy to enhance the efficacy of curcumin by formulating it with zinc acetate. The formulated curcumin, Cur-Zn, exhibited increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn was further enhanced due to the photodynamic inactivation (PDI) effect. Additionally, Cur-Zn demonstrated higher efficacy in alleviating food contamination by either bacteria or fungi compared to curcumin alone. Furthermore, Cur-Zn more efficiently delayed the spoilage of fresh beef during the long-term storage. Thus, Cur-Zn can be a highly effective food preservative.

Synergistic antimicrobial activity of essential oils in combination with phage endolysin against Salmonella Typhimurium in cooked ground beef

This study was designed to evaluate the antimicrobial activity of selected essential oils (AITC, carvacrol, eugenol, and thymol) in combination with Salmonella phage-encoding endolysin (LysPB32) against Salmonella Typhimurium KCCM 40253 in vitro and in cooked ground beef. The minimum inhibitory concentrations (MICs) of AITC, carvacrol, eugenol, and thymol against S. Typhimurium were determined in the absence and presence of LysPB32 using broth microdilution assay. In vitro antimicrobial susceptibility of S. Typhimurium to the essential oils in combination with LysPB32 was evaluated at 37 °C for 24 h using time-kill curve assay. The N-phenyl-1-napthylamine (NPN) uptake and relative bacterial fitness were measured to evaluate the outer membrane permeability and reproductive success. The morphological alterations of these treated S. Typhimurium cells were observed through a holotomographic 3D microscopy. The MICs of AITC, carvacrol, eugenol, and thymol against S. Typhimurium were significantly decreased from 6.0 to 2.9 mg/mL, 3.0 to 0.8 mg/mL, 2.8 to 0.7 mg/mL, and 1.4 to 0.7 mg/mL, respectively, when treated with LysPB32 (100 μg/mL). The combinations of carvacrol, eugenol, and thymol combined with LysPB32 effectively reduced the numbers of S. Typhimurium to below the detection limit (20 CFU/mL) after 12 h incubation at 37 °C, caused by membrane disruption. The relative bacterial fitness was significantly decreased in S. Typhimurium treated with carvacrol in the absence and presence of LysPB32. The combinations of carvacrol and eugenol with LysPB32 most effectively inhibited the growth of S. Typhimurium in cooked ground beef after 24 h of storage at 37 °C (>2 log reduction) and 7 days of refrigerated storage (>2 log reduction). Therefore, this study could provide the possibility of using the combinations of essential oils and phage endolysin as synergistic antimicrobials and also pave the way for designing effective food preservatives to enhance food safety and quality.

Empowering Sustainable Practices: Enhancing Food Management and Waste Reduction in an Agricultural Community

&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; This study addresses knowledge gaps in a rural agricultural community, exemplified by Kajartengguli Village, where low education levels have influenced conventional waste disposal methods. With 49% of residents lacking formal schooling, and only 6% holding degrees, unsustainable waste management practices persist, including burning waste without considering consequences. The initiative, conducted on February 8, 2023, engaged PKK women from Kajartengguli Village, Prambon District, Sidoarjo Regency, in disseminating effective food preparation and preservation techniques. By appropriately storing ingredients such as vegetables, fish, and seasonings, the community aimed to extend their shelf life. Positive reception of the training has sparked enthusiasm among Kajartengguli women, showcasing potential for reduced food waste and enhanced sustainability practices in similar contexts.&#x0D; Highlight:&#x0D; &#x0D; Educational Disparities: Addressing the influence of low education levels on conventional waste disposal practices in a rural agricultural community.&#x0D; Sustainable Waste Management: Highlighting persisting unsustainable waste disposal practices, including unconsidered burning, and the need for effective interventions.&#x0D; Empowering Change: Demonstrating the impact of engaging PKK women in disseminating improved food preparation and preservation techniques, fostering enthusiasm for enhanced sustainability and reduced food waste within the community.&#x0D; &#x0D; Keyword: Knowledge Gaps, Rural Community, Waste Management, Food Preparation, Sustainability&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D;

Empowering Sustainable Practices: Enhancing Food Management and Waste Reduction in an Agricultural Community

&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D; This study addresses knowledge gaps in a rural agricultural community, exemplified by Kajartengguli Village, where low education levels have influenced conventional waste disposal methods. With 49% of residents lacking formal schooling, and only 6% holding degrees, unsustainable waste management practices persist, including burning waste without considering consequences. The initiative, conducted on February 8, 2023, engaged PKK women from Kajartengguli Village, Prambon District, Sidoarjo Regency, in disseminating effective food preparation and preservation techniques. By appropriately storing ingredients such as vegetables, fish, and seasonings, the community aimed to extend their shelf life. Positive reception of the training has sparked enthusiasm among Kajartengguli women, showcasing potential for reduced food waste and enhanced sustainability practices in similar contexts.&#x0D; Highlight:&#x0D; &#x0D; Educational Disparities: Addressing the influence of low education levels on conventional waste disposal practices in a rural agricultural community.&#x0D; Sustainable Waste Management: Highlighting persisting unsustainable waste disposal practices, including unconsidered burning, and the need for effective interventions.&#x0D; Empowering Change: Demonstrating the impact of engaging PKK women in disseminating improved food preparation and preservation techniques, fostering enthusiasm for enhanced sustainability and reduced food waste within the community.&#x0D; &#x0D; Keyword: Knowledge Gaps, Rural Community, Waste Management, Food Preparation, Sustainability&#x0D; &#x0D; &#x0D; &#x0D; &#x0D; &#x0D;

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges.

The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.

Fillet Fish Fortified with Algal Extracts of Codium tomentosum and Actinotrichia fragilis, as a Potential Antibacterial and Antioxidant Food Supplement.

With respect to the potential natural resources in the marine environment, marine macroalgae or seaweeds are recognized to have health impacts. Two marine algae that are found in the Red Sea, Codium tomentosum (Green algae) and Actinotrichia fragilis (Red algae), were collected. Antibacterial and antioxidant activities of aqueous extracts of these algae were evaluated in vitro. Polyphenols from the extracts were determined using HPLC. Fillet fish was fortified with these algal extracts in an attempt to improve its nutritional value, and sensory evaluation was performed. The antibacterial effect of C. tomentosum extract was found to be superior to that of A. fragilis extract. Total phenolic contents of C. tomentosum and A. fragilis aqueous extract were 32.28 ± 1.63 mg/g and 19.96 ± 1.28 mg/g, respectively, while total flavonoid contents were 4.54 ± 1.48 mg/g and 3.86 ± 1.02 mg/g, respectively. Extract of C. tomentosum demonstrates the highest antioxidant activity, with an IC50 value of 75.32 ± 0.07 μg/mL. The IC50 of L-ascorbic acid as a positive control was 22.71 ± 0.03 μg/mL. The IC50 values for inhibiting proliferation on normal PBMC cells were 33.7 ± 1.02 µg/mL and 51.0 ± 1.14 µg/mL for C. tomentosum and A. fragilis, respectively. The results indicated that both algal aqueous extracts were safe, with low toxicity to normal cells. Interestingly, fillet fish fortified with C. tomentosum extract demonstrated the greatest overall acceptance score. These findings highlight the potential of these seaweed species for cultivation as a sustainable and safe source of therapeutic compounds for treating human and fish diseases, as well as effective food supplements and preservatives instead of chemical ones after performing in vivo assays.

Insights on the potential of natural deep eutectic solvents (NADES) to fine-tune durian seed gum for use as edible food coating

Approximately 75,000 tonnes of durian seeds are disposed to the environment every year and the amount will continue to increase due to the escalating demand for durians. The long-term accumulation of the wastes will lead to destruction of the ecological environment, and the disposal requires considerable effort. In fact, valuable products including durian seed gum and flour could be processed from the discarded durian seeds and hence, they should not be regarded as wastes. At the same time, the value of food wasted every year exceeds 1 trillion USD, of which 20% is caused by storage or shelf-life issues. After the outbreak of COVID-19, consumers tend to reduce the number of trips required to get fresh foods from the markets. Eventually, storage of larger amount of foods at extended period of time is crucial. Thus, safe and effective food preservation materials extracted from these biomasses could potentially help in reducing food wastes. Natural deep eutectic solvent (NADES) is a green solvent composed of primary metabolites (PRIM). When combined with gum into the form of eutectogel, the characteristics are tunable indicating that the properties of natural durian seed gum can be further improved for specific application. This paper discusses the potential of eutectogels formulated using NADES and durian seed gum for use as food coating . Since the coated gel is edible, potentially low in cost, and strongly sustainable, the food preservation period can be lengthened at higher commercial value. • Eutectogel can be formulated using durian seed gum and natural deep eutectic solvents. • Eutectogel produced by deep eutectic solvents is tunable based on specific requirements. • Eutectogel is highly promising for use as edible gum-based food coatings. • Computational tools play an important role in the formulation of NADES and eutectogel.

In Vitro Antibacterial Activity and in Silico Analysis of the Bioactivity of Major Compounds Obtained from the Essential Oil of Virola surinamensis Warb (Myristicaceae)

Essential oils are well known for their antimicrobial activity and they are used as an effective food preservative. Virola is one of the five genera of Myristicaceae and this genus is native to the American continent, especially in neotropical regions. The largest number of species of this genus is found in the Amazon region and the most important species include Virola surinamensis Warb. and Virola sebifera Aubl. In the present study, we describe the chemical composition of the essential oil of the V. surinamensis obtained at two different periods of the day in two seasons (rainy and dry), as well as their antimicrobial activity against pathogenic bacterial strains of Pseudomonas aeruginosa, Escherichia coli, and Staphylococcus aureus. In addition, we investigated, using in silico tools, the antimicrobial activity of the major chemical compounds present in the essential oil of V. surinamensis. The samples collected at different seasons and times showed a similar chemical profile, characterized by the major constituents α-pinene (&gt;33%) and β-pinene (&gt;13%). The essential oil of V. surinamensis showed an interesting antibacterial activity, exhibiting low inhibitory concentrations against the tested bacterial species. The computational investigation indicated that limonene, myrcene, and β-pinene could be related to the antibacterial activity against the tested pathogenic bacterial strains. Our results shed light on the possible constituents of essential oil that could be related to its activity against bacterial species and might be useful for further experimental tests that aim to discover new potential antibacterial agents for food preservation.

A REVIEW ON THE TOXICOLOGICAL EFFECTS OF FOOD PRESERVATIVES USING ALLIUM CEPA L. AS TEST PLANT

Food preservatives are predominant in preserving foods to steer clear of food deterioration, spoilage and poisoning. The effects of food preservatives have minor and major concerns in terms of health. Many researchers have reported that some of these preservatives can even cause death. With that, this review article focuses on summarizing the main toxicological findings of five certain preservatives of food to Allium Cepa L. as the test plant. The review article is the outturn of different literature reviews of all relevant papers from peer review and high impact journal s. In an effort to pique the reader’s interest in the selected food preservatives that were being tested in Allium cepa. Cytologic tests result in a Cytological abnormality that the mitotic index of the tested Allium cepa treatment group decreases as it was compared to the controlled groups. As indicated, there are Cytological abnormalities in which the deoxyribonucleic acid synthesis inhibited its activity that resulted in inhibition of plant growth and a drastic reduction of its protein content. Furthermore, food preservatives play a crucial role in preserving food shelf life and its physical appearance through time. Some studies have found that preservatives have high effects in genetics which are considered lethal and dangerous to any living species. As time progresses, further studies and research may be able to obtain a drastic change and a compelling result in the preservation of foods that affect every organism.

Chitosan Biguanidine/PVP Antibacterial Coatings for Perishable Fruits.

World hunger is on the rise, yet one-third of food is wasted. It is necessary to develop an effective food preservation method to reduce food waste. This article reports a composite film based on chitosan biguanidine hydrochloride(CBg) and poly (N-vinyl-2-pyrrolidone)(PVP) that can be used as a conformal coating for fresh produce. Due to the strong positive charge of CBg, the film has excellent antibacterial properties. Owing to the hydrogen bonds between CBg and PVP, the film has good flexibility and mechanical properties. In addition, the coating is washable, transparent, and can reduce the evaporation of water. The above characteristics mean the film has broad application prospects in the field of food preservation.

In vitro antimicrobial potency of Elettaria cardamomum ethanolic extract against multidrug resistant of food poisoning bacterial strains

ObjectivesThe antimicrobial resistance of food poisoning strains is considered a public health burden contributing to high mortality and morbidity rates globally. Furthermore, the severe side effects of chemotherapy represent a serious issue which necessitates finding safe sources for anticancer agents for adjuvant therapy to decrease harmful impact of chemotherapeutic drugs. Hence, the current study is conducted to evaluate the antibacterial efficiency of Elettaria cardamomum against multidrug resistant strains causing food poisoning outbreaks. MethodsThe resistance profile of the tested food poisoning bacterial pathogens was evaluated using disk diffusion assay. Moreover, the antibacterial efficiency of E. cardamomum solvent extracts was achieved using disk diffusion assay to determine the efficiency of these extracts against multidrug resistant strains. Cytotoxicity assay was achieved to assess the antiproliferative efficiency of Elettaria cardamomum solvent extracts against MCF7 breast cancer cell line. ResultsMethicillin resistant- Staphylococcus aureus (MRSA) strain exhibited resistance to all tested antibiotics except norfloxacin while E. coli strain showed susceptibility to all antibiotics used in the study. Furthermore, P. aeruginosa showed resistance to cefotaxime, trimethoprim + sulfamethoxazole, cefixime, ceftriaxone and cefaclor antibiotics while it was sensitive to norfloxacin antibiotic. In addition, S. aureus strain expressed resistance to cefatziodime, cefixime and ceftriaxone antibiotics. The ethanolic extract of Elettaria cardamomum showed the highest antibacterial activity against the concerned food poisoning bacterial strains recording zone diameters ranged from 11.91 ± 0.17 mm to 26.81 ± 0.24 mm. The ethanolic extract of Elettaria cardamomum showed MIC values of 0.25 and 0.50 mg/disc against S. aureus and E. coli strains recording inhibition zone diameters of 16.83 ± 0.14 and 12.34 ± 0.18 mm respectively. GC–MS analysis revealed that α-terpinyl acetate, 1,8-cineole and β‑pinene were the main phytochemical components of the Elettaria cardamomum ethanolic extract recording percentages of 41.24%, 28.14% and 5.98% respectively. In conclusion, the potent efficiency of E. cardamomum ethanolic extract against the tested food poisoning strains supports utilizing these extracts in bioformulation of safe and effective food preservatives avoiding side effects of chemical preservatives and controlling the problem of antibiotic resistance.

In-vitro antimicrobial and anti-inflammatory activity of modified solvent evaporated ethanolic extract of Calocybe indica: GCMS and HPLC characterization

Recent interest in the utilization of mushroom-based bioactive compounds has increased due to their potential bioactivities and as alternatives in the reduction of high concentrations of chemical utilization. Therefore, we evaluated the physicochemical, functional, antimicrobial, and anti-inflammatory activity of the Calocybe indica. The nutritional composition of the mushroom was found to be a good source of proteins (12.48%) and fiber (6.87%). Polysaccharide and protein moiety showed both hydrophilic and hydrophobic domains and the sample showed higher water (3.01 g/g), oil binding (2.45 g/g) emulsifying (68.94), and foaming properties (59.39%). Structural characterization revealed the porous and small crystalline structure of the mushroom powder. Ethanolic extract was quantified for total phenolics and flavonoids and revealed 11.1534 ppm caffeic acid, 0.057 ppm syringic acid, 1.6385 ppm p-coumaric acid, and 0.3495 ppm rutin, respectively. Presence of ethyl tridecanoate, hexadecanoic acid ethyl ester, pentadecanoic acid ethyl ester, undecanoic acid ethyl ester, N, α, α′-trimethyl diphenethylamine, nicotinonitriles, phosphonic acid decyl-, 1-hexyl-2-nitrocyclohexane, diallyl divinylsilane, 3-phenyl-pyrrolo(2,3-β) pyrazine was confirmed during GC–MS analysis. Furthermore, the mushroom extract showed effective antimicrobial against Gram-positive (23.67 mm) and negative bacteria (20.33 mm) in terms of zone of inhibition. Significantly comparable anti-inflammatory activity was observed for mushroom extract during protein denaturation (43.72–85.69%) and membrane stabilization. In conclusion, the mushroom extract has shown good functional properties and potential bioactivity, therefore, it can be scaled up as an effective food preservative, potential anti-inflammatory, and antimicrobial agent at the industrial level.

Highly Efficient Electrocarboxylation Method to Synthesize Novel Acid Derivatives of 1,4-Dihydropyridines and to Study Their Antimicrobial Activity.

1,4-Dihydropyridines (1,4-DHPs) hold a top-notch position in the pharmaceutical world due to a broader spectrum of applications, whereas the carboxylic moiety has been an integral part of the physiological world, effective food preservatives, and antimicrobial agents. Seeking the enormous potential and applications of these two classes, we worked to combine these to synthesize 2,2′-[3,5-bis(ethoxycarbonyl)-4-phenyl-1,4-dihydropyridine-2,6-diyl]diacetic acid the novel dicarboxylic derivatives of 1,4-DHP (9a–k) achieved via the electro-carboxylation of tetrasubstituted-1,4-dihydropyridines (8a–k) derivatives using Mg–Pt electrodes in an undivided cell. The targeted compounds were established by 1H, 13C NMR, IR, and ESI-MS. Further, the synthesized compounds show excellent resistance against various microbes and the activity increased 2–3 folds after the introduction of acid groups. Compound 9b (against E. coli, S. aureus, B. subtilis, A. niger, and P. glabrum), 9d (against E. coli, K. pneumonia, S. aureus, A. janus, and F. oxysporum), 9f (against E. coli and P. fluorescens), and 9k (against F. oxysporum and P. glabrum) were found to be highly active at 4 μg/mL with reference to standard amoxicillin and fluconazole. Further, the present synthetic protocol would open new gates for other researchers to develop new molecules by bioisosteres of these substrates.