Pimpinella Anisum Essential Oil Research Articles

Anise essential oil immobilized in chitosan microparticles: a novel bactericidal material for food protection.

Foodborne infections in humans are one of the major concerns of the food industries, especially for minimally processed foods (MPF). Thereby, the packaging industry applies free chlorine in the sanitization process, ensuring the elimination of any fecal coliforms or pathogenic microorganisms. However, free chlorine's propensity to react with organic matter, forming toxic compounds such as trihalomethanes and haloacetic acid. Therefore, the present work aimed to synthesize a novel organic biomaterial as an alternative to free chlorine. Chitosan microparticles were produced, with Pimpinella anisum (anise) essential oil immobilized in the biopolymer matrix (MPsQTO). The characterization of this biomaterial was done through GC-MS/MS, FT-IR, and SEM. Antimicrobial assays proved that the MPsQTO presented antibacterial activity for Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa, and Bacillus subtilis at 300 µL mL-1 of concentration. The fluorescence microscope also showed the MPsQTO targets the cytoplasmatic membrane, which is responsible for cell death in the first minutes of contact. Studies with the mutant B. subtilis (amy::pspac-ftsZ-gfpmut1) and the Saccharomyces cerevisiae D7 also proved that the biomaterial did not affect the genetic material and did not have any mutagenic/carcinogenic effect on the cells. The sanitization assays with pumpkin MPF proved that the MPsQTO is more effective than free chlorine, increasing the shelf-life of the MPF. Consequently, the novel biomaterial proposed in this work is a promising alternative to traditional chemical sanitizers.

Pimpinella anisum essential oil: A natural approach to amplifying fertility and reproductive well-being in the Saida Region

Infertility poses a significant challenge within the sheep population, hindering herd regeneration. Both rams and ewes are susceptible to infertility, prompting our objective of enhancing reproductive performance through the utilization of essential oils as a means to mitigate this issue. Essential oils have long been acknowledged for their medicinal properties and have been extensively employed in traditional medicine. Some essential oils have been reported to exert effects on male reproductive functions in both animals and humans.Pimpinella anisum, scientifically known as green anise, is a medicinal and aromatic annual plant renowned as one of the oldest medicinal herbs and widely used as a spice. In Algeria, essential oils extracted from Pimpinella anisum are consumed on a wide scale; however, their potential in enhancing ram fertility has remained unexplored.To improve the fertility of the Rembi breed sheep population, rams were randomly selected for this study. These rams underwent various experiments to evaluate their response to different concentrations (0, 0.5, and 1 mm/ram) of essential oil obtained from anise seeds using the hydro-distillation extraction method. Furthermore, the study encompassed an assessment of their key zootechnical characteristics over a one-year period.

Pimpinella anisum L. Essential Oil a Valuable Antibacterial and Antifungal Alternative.

Anise (Pimpinella anisum L.) essential oils are intensely investigated worldwide for the beneficial properties, due to the specific bioactive compound's structure. (1) Background: This study characterized the structure of the Pimpinella anisum essential oil and evaluated its antimicrobial properties. (2) Methods: An evaluation of the antibacterial and antifungal activity targeted strains of Escherichia coli (ATCC 25922), Pseudomonas aeruginosa (ATCC 27853), Staphylococcus aureus (ATCC 25923), Streptococcus pyogenes (ATCC 19615), and levure Candida albicans (ATCC 10231). Gas chromatography coupled with mass spectrometry (GC/MS) was used for structure identification, and the optical density mass loss was applied for the analysis of different dilutions of aniseed essential oils antimicrobial activity. (3) Results: A total of 13 compounds were identified, of which trans-anethole was in the highest proportion (72.49%), followed by limonene (10.01%), anisole (5%), and α-pinene (3.26%). The results obtained and statistically analyzed, utilizing one-way ANOVA with Bonferroni's multiple comparison test, indicated the antimicrobial activity (p < 0.001) of anise essential oil. (4) Conclusion: Anise essential oil is a promising phyto-remedy with important antimicrobial activity against both Gram-positive and Gram-negative pathogens. Inhibition high percentages were found for the p. aeruginosa and S. aureus strains, but also excellent antifungal activity against C. albicans was ascertained.

Characterization of composite active edible film functionalized through reinforced Pimpinella anisum essential oil

This work aimed to develop biobased composite active edible film of tapioca starch-κ-carrageenan reinforced with Pimpinella anisum essential oil and to evaluate the effect of reinforcement on physico-mechanical, barrier, optical, and antimicrobial properties. Nineteen different components of oil were identified with distinct chromatogram peaks using Gas Chromatography–Mass Spectroscopy. The Minimum Inhibitory Concentration value of essential oil against standard test bacteria ranged between 0.6% and 1%. The dynamic oscillatory rheological measurements of film-forming solution revealed solid-like viscoelastic behavior. Incorporation of oil in the film caused significant (p < 0.05) increase in moisture absorption, b value, total color difference (∆E) haziness, transparency, and significant (p < 0.05) decrease in elongation at break, moisture, whiteness index, and L* value. Antimicrobial functionality by disc diffusion of treated films was found highly significant (p < 0.01). The results of the study provide a promising potential of composite active edible film with enhanced antimicrobial functionality. Novelty impact statement The new-fangled bio composite blend is functionalized with Pimpinella anisum essential oil. The study originally demonstrates the effect of incorporation of P. anisum essential oil on the quality and acceptability of unique bio-composite edible film. The formed composite active edible film can be commercially exploited to provide better quality and safety to various foods with eco-friendly disposal.

Impact of zein coating impregnated with ginger extract and Pimpinella anisum essential oil on the shelf life of bovine meat packaged in modified atmosphere

Impact of zein coating impregnated with ginger extract and Pimpinella anisum essential oil on the shelf life of bovine meat packaged in modified atmosphere

Nanostructured Pimpinella anisum essential oil as novel green food preservative against fungal infestation, aflatoxin B1 contamination and deterioration of nutritional qualities

Application of synthetic preservatives to control the contamination of stored food commodities with aflatoxin B1 causing considerable loss in nutritional value is a major challenge. However, employment of essential oils for protecting food commodities is much limited due to high volatility, and increased susceptibility to oxidation. Therefore, objective of the present investigation was encapsulation of Pimpinella anisum essential oil in chitosan nanobiopolymer (CS-PAEO-Nm) to improve its bioefficacy, and sensorial suitability for application in food system. The synthesized CS-PAEO-Nm was characterized through SEM, FTIR, and XRD and evaluated for improved biological activity. The CS-PAEO-Nm exhibited improved antifungal (minimum inhibitory concentration = 0.08 μL/mL) and antiaflatoxigenic (minimum aflatoxin inhibitory concentration = 0.07 μL/mL) activities. CS-PAEO-Nm treatment significantly inhibited ergosterol, enhanced leakage of ions and induced impairment in defense enzymes (p < 0.05). In situ minerals and macronutrient preservation, and acceptable sensorial characteristics suggested possible recommendation of nanoencapsulated PAEO as potential safe green food preservative.

Pimpinella anisum Essential Oil Nanoemulsion Toxicity against Tribolium castaneum? Shedding Light on Its Interactions with Aspartate Aminotransferase and Alanine Aminotransferase by Molecular Docking.

The insecticidal activity is the result of a series of complex interactions between toxic substances as ligands and insect’s enzymes as targets. Actually, synthetic insecticides used in pest control programs are harmful to the environment and may affect non-target organisms; thus, the use of natural products as pest control agents can be very attractive. In the present work, the toxic effect of aniseed (Pimpinella anisum L.) essential oil (EO) and its nanoemulsion (NE) against the red flour beetle Tribolium castaneum, has been evaluated. To assess the EO mode of action, the impact of sub-lethal concentrations of aniseed EO and NE was evaluated on enzymatic and macromolecular parameters of the beetles, including aspartate aminotransferase (AST), alanine aminotransferase (ALT), total protein, total lipids and glucose. Finally, a molecular docking study was conducted to predict the mode of action of the major EO and NE components namely E-anethole, Limonene, alpha-himalachalene, trans-Verbenol and Linalool at binding site of the enzymes AST and ALT. Herein, the binding location of the main compounds in both proteins are discussed suggesting the possible interactions between the considered enzymes and ligands. The obtained results open new horizons to understand the evolution and response of insect-plant compounds interactions and their effect predicted at the molecular levels and side effects of both animal and human.

Pimpinella anisum essentiel oil enhances spatial learning performance of rats exposed to Hgcl2 during the developmental period

The essential oil of Pimpinella anisum has been widely used in traditional medicine to treat a variety of diseases. This study was aimed to test, in vivo, effect of exposition to mercury chloride (100mg/L) in wistar rats during the gestation and lactation period. On the other hand, treatment of pups with essential oil of P. anisum (0.25 ml/kg) for 21 days. The behavioural patterms evaluated was spatial memory ( Morris water maze) and the determination of mercury concentration in blood and brain. The data were analysed by two way analyses of variance (ANOVAs). When a significant difference was found, the Student Newman Keuls post hoc test was conducted. The results of the present study demonstrated that exposure to mercury in developmental period induced, significantly decrease of the learning performance (p &lt; 0.01; p &lt; 0.05) compared to control rats. Thus, the concentration of mercury in the intoxicated group is high in the blood and brain. However, the administration of P. anisum essential oil resulted into an improvement of learning perfor-mance (p&lt; 0.01; p&lt; 0.05) and reduction of mercury blood and brain mercury. In conclusion, our results demonstrate that mercury exposure during the developmental period induces learning disabilities and remains trapped in blood and brain. This could be improved by the treatment with Pimpinella anisum essential oil.

In vitro antibacterial activity of Pimpinella anisum essential oil and its influence on microbial, chemical, and sensorial properties of minced beef during refrigerated storage

AbstractIn this study, the antibacterial properties of Pimpinella anisum essential oil (PAO) were evaluated against six food‐related bacteria. Afterward, the effects of different concentrations of PAO on microbial, chemical, and organoleptic properties of minced beef were evaluated during refrigerated storage. Based on the findings, PAO was effective against all of the tested strains, where minimum inhibitory concentration of Listeria monocytogenes was 0.015% (v/v) and this value was 0.12% (v/v) for Vibrio parahaemolyticus and Salmonella typhimurium. At the end of storage time, the microbial population of samples treated with 0.5% v/w PAO was decreased approximately 1–2 log CFU/g compared to control (p &lt; 0.05). The evolution pattern of total volatile basic nitrogen and peroxide value during storage revealed that the best results were related to the samples treated with higher percentages of PAO (0.3 and 0.5%v/w). The findings of this study suggest significant potential of PAO in improving the shelf life of meat products.Practical applicationsResults of this study revealed that Pimpinella anisum essential oil has activity against both gram‐positive and gram‐negative bacterial strains and also have a high potential to be applied as a natural preservative to enhance the safety and shelf life of meat products.

Pimpinella anisum essential oil nanoemulsions against Tribolium castaneum-insecticidal activity and mode of action.

The red flour beetle, Tribolium castaneum Herbst (Coleoptera: Tenebrionidae), is an economically important pest of stored products. As possible alternative to conventional insecticides for its management, plant essential oils have gained interest owing to their effectiveness and eco-friendly features. However, they also show some drawbacks, such as low stability, poor water solubility and diffusion, and limited persistence in the environment. A good strategy to overcome these disadvantages is represented by green nanotechnologies. Herein, we developed a nanoemulsion based on the essential oil from Pimpinella anisum L. (Apiaceae) containing 81.2% of (E)-anethole and evaluated its toxicity on T. castaneum adults and F1 progeny, as well as its morphological and histological impact. The aniseed oil nanoemulsion was characterized by the formation of a semi-solid interphase between oil and water; mean drop size was 198.9nm, PDI was 0.303, zeta potential was - 25.4 ± 4.47mV, and conductivity was 0.029mS/cm. The nanoemulsion showed toxicity on T. castaneum (LC50 = 9.3% v/v), with a significant impact on its progeny. Morphological and histological damages triggered by feeding and exposure to the aniseed nanoemulsion were analyzed by scanning electron microscopy (SEM) and light microscopy. Overall, our findings showed that the development of nanoemulsions allows to improve the stability of P. anisum essential oil enhancing its efficacy against stored grain pests and contributing to reduce the use of harmful synthetic insecticides.

Anti-microbial, cytotoxicity, and necrotic ripostes of Pimpinella anisum essential oil

Pimpinella anisum essential oil (EO) residuals and its biotic possessions were deliberated. EO was identified using UPLC MS/MS analysis. Inhibitory effect of oil and its preparations were studied using disc-diffusion and Minimum Inhibitory Concentration (MIC) tests, and using corn oil and Streptomycin as controls. Tolerant ability of EO treated Hep G2 cells was appraised using MMT assess, and 0.4, 0.8, 1.2 and 1.6% (v/v) of EO for 3h were used for flow cytometric exploration of cell cycle regression. UPLC MS/MS inquiry revealed that EO major ingredients were phenyl propanoids followed by monoterpenes (hydrocarbons and phenolics), and trans-anethole followed by cis-anethole, estragole, linalool, α-terpineol, and methyl eugenol were the major EO constituents. EO has high inhibitory effect for Salmonella typhi, Enterococcus faecalis, Staphylococcus aureus, Escherichia coli and Micrococcus luteus. Corn oil inhibited E. coli and M. luteus at high concentrations. Streptomycin gave higher inhibition with all bacteria. However both have similar effects with E. faecalis, S. typhi, and M. luteus bacteria. Spraying potato tubers with EO emulsified with soap prior to Ralstonia solanacearum infection and preservation at 4°C were kept healthy without any rot symptoms. Treating Hep G2 cells with EO for 24h caused a substantial cytotoxicity as a concentration reliant, and exhibited a significant cytotoxicity at the higher concentrations. Cell cycle examination of PI-stained did not indicate any changes in the cell cycle regression. There is no substantial escalation in the extension of apoptotic/necrotic Hep G2 cells in sub-G1 segment.