جستجوی مقالات مرتبط با کلیدواژه « Antimicrobial » در نشریات گروه « صنایع غذایی »

Adding chemical preservatives increases the shelf life of food products, but long-term and indiscriminate use of chemical preservatives increases the resistance of microorganisms and health risks associated with their absorption. Medicinal plants have a great diversity both in the world and in Iran and have the potential to be used as alternatives to chemical compounds. In this study, the antimicrobial effect of Pterocarya fraxinifolia essential oil against Bacillus subtilis, Streptococcus pyogenes, Staphylococcus aureus, Shigella dysenteriae, Enterobacter aerogenes, and Salmonella typhi was investigated by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration. The total phenol and flavonoid content of the essential oil was determined using Folin Ciocalteu and aluminium chloride methods, respectively. The antioxidant activity of the essential oil was evaluated using two methods of inhibiting free radicals DPPH and ABTS. The total phenol and flavonoid content of the essential oil was 38.63 mg of gallic acid/g and the flavonoid content was 19.20 mg of quercetin/g. The essential oil of P. fraxinifolia was able to inhibit free radicals DPPH (58.60%) and ABTS (59.80%). The results of the antimicrobial activity of the essential oil by the disk diffusion agar and well diffusion agar methods showed that B. subtilis and E. aerogenes are the most sensitive and resistant microbial strains to the essential oil, respectively. The minimum inhibitory concentration for these bacteria was 2 and 64 mg/mL, respectively, and the minimum bactericidal concentration was 32 and > 512 mg/mL, respectively.

Drying is one of the effective ways to increase shelf life and preserve the useful compounds of materials, which can be improved by using different methods and materials. The use of bioactive compounds as a pre-treatment can be one of the effective methods to increase functional and antibacterial properties. This research was conducted to simultaneously apply ultrasonic pretreatment and pure apple vinegar before drying garlic slices, and investigate their effect on the functional and antibacterial properties of dried garlic slices by hot air. Before drying, the slices were floated in pure apple vinegar and distilled water under ultrasonic treatment (frequency of 40 kHz) for 10 minutes at 35oC, and also in pure apple vinegar for 10 minutes at 35oC. Then they dried using a hot air circulation dryer at a temperature of 50oC to reach a moisture content of 6% (wet basis). The chemical properties of samples including total phenolic and flavonoid content, functional properties, antioxidant capacity, and antibacterial properties were evaluated. The results showed that the use of ultrasound pretreatment together with pure apple vinegar had the greatest effect in the increase of bioactive compounds and antibacterial properties of samples compared with the control one. The results showed that the use of ultrasonic and pure apple vinegar improved the quality, functional, and antibacterial properties of dried sliced garlic samples.

The use of medicinal plants in food has a long history. Flaxseed oil and eucalyptus essential oil are highly regarded due to their biological properties. In this research, the aim is to investigate the antimicrobial properties of zein nanofibers containing flaxseed oil and eucalyptus essential oil to control staphylococcus aureus and escherichia coli bacteria in a laboratory environment. For this purpose, flaxseed oil mixed with eucalyptus essential oil in zein solution. Then, it was converted into nanofibers using an electrospinning machine. In order to study the characteristics and antimicrobial properties of the nanofibers, tests including scanning electron microscopy (SEM), fiber diameter determination with Image J software, atomic force microscopy (AFM), X-ray diffraction (XRD), thermal gravimetric analysis (TGA) were performed. Investigation of antimicrobial properties of produced nanofibers by disk diffusion method were performed. The SEM results showed that the morphology of the electrospun fibers was uniform and free of beads. AFM images represented three-dimensional and tubular images of fibers obtained from electrospinning zein/flaxseed oil/eucalyptus essential oil. The X-ray diffraction pattern showed an increase in the crystallinity intensity of the treatments compared to the control sample. Based on thermal analysis results, eucalyptus and flaxseed oil increased the thermal stability of zein nanofibers. The results showed that the addition of flaxseed oil to eucalyptus essential oil strengthened the antimicrobial properties of nanofibers. According to the results of the present research, the zein/flaxseed oil/eucalyptus essential oil fibers can be used as natural antimicrobials.

Extracts and essential oils of medicinal plants have many bioactive agents, including phenolic compounds with significant antioxidant and antimicrobial properties. Choosing the suitable extraction method affects the quantity and quality of antioxidant and antimicrobial compounds. The aim of this study was to evaluate the efficiency of ultrasound waves in extracting phenolic, antioxidant and antimicrobial compounds of Caper fruit. Response surface methodology (RSM) and Box–Behnken design were used to optimize the extraction factors, including extraction time (10, 25, 40 min) and ultrasound intensity (40, 70, 100 %) with ethanolic solvent (70 %). From the results of the tests performed with the response surface methodology, ultrasound intensity was recognized as the most effective factor in extracting phenolic, antioxidant and antimicrobial compounds of Caper fruit and by increasing time and ultrasound intensity, the extraction of these compounds increased. The optimum conditions for extraction of antioxidant and antimicrobial compounds of Caper fruit were determined extraction time 36 minutes and ultrasound intensity 91 percent. In these optimum conditions, the amount of total phenolic contents and IC50 index of ethanolic extracts extracted from Caper fruit were obtained 23.63 mg/g and 45.30 μg/mg, respectively, the optimum amount of minimum inhibitory concentration of coagulase positive Staphylococcus aureus and Bacillus cereus were obtained 0.19 and 6.07 mg/ml, respectively, and the optimum amount of minimum batericidal concentration of coagulase positive Staphylococcus aureus was obtained 11.81 mg/ml. Also, the extracts extracted at time 36 minutes and ultrasound intensity 91 percent had the ability to inhibit the activity of Escherichia coli O157: H7 and Pseudomonas aeruginosa at concentrations of 25 and 25 mg/ml, respectively, and had the batericidal ability of Bacillus cereus, Escherichia coli O157: H7 and Pseudomonas aeruginosa at concentrations of 25, 50 and 50 mg/ml, respectively.

Today, the use of active packaging containing natural antimicrobial compounds such as essential oils and plant extracts has increased to increase the shelf-life of food  products. The purpose of this study is to investigate the effect of gelatin coating containing Citrus sinensis peel extract on increasing the shelf life of rainbow trout meat. Gelatin (4%) coating was prepared with different levels of Citrus sinensis peel extract (2% and 4%). After preparing the pieces of rainbow trout meat, all the pieces were coated and examined for chemical properties (pH, TVB-N, TBARS), microbial (TVCs and TPCs) and sensory properties (odor, color, texture and overall acceptance) were evaluated for 16 days at 4°C with a 4-day interval (0, 4, 8, 12, 16). The results of the investigation of the antimicrobial effect showed that in the samples coated with 2% and 4% levels of Citrus sinensis peel extract, the average count of mentioned bacteria was significantly lower than the control and gelatin alone (p < 0.05). The results of examining the chemical properties of the samples showed that pH, TVB-N and TBARS increased during the period, but this increase occurred at a slower rate in the samples coated with different levels of Citrus sinensis peel extract. In the evaluation of sensory characteristics, at the beginning of the study, all the samples had the highest acceptance limit, and with the passage of time and the appearance of signs of spoil, the scores decreased, especially in the control. Generally, the results showed that gelatin coating along with different levels of Citrus sinensis peel extract has a positive effect on increasing the shelf life of fish meat and these compounds can be used together to increase the shelf life of protein foods.

Sargassum and Padina are two genera of brown algae that are widely scattered in temperate regions. Sargassum species are categorized as tropical and sub-tropical brown seaweed which are valuable sources of bioactive compounds including dietary fibers, carotenoids, vitamins, and minerals. These brown algae demonstrate diverse biological activities such as antioxidant, antimicrobial, and anti‑Alzheimer, due to the presence of flavonoids, triterpenoids, flavonoids, sterols, polyphenols, and pheophytine. The genus Padina is scattered in many environmental conditions, mainly in the tropical marine waters, and belongs to the family Dictyotaceae. Some bioactive components isolated from Padina species have been demonstrated hypoglycemic, hypolipidemic, anti-obesity, hepatoprotective, cardioprotective, immunostimulatory, and antimicrobial activities., The aim of this study was to prepare an extract from two species of algae Padina and Sargsum by massaging and ultrasound assisted-methods  as well as analyzing their compounds and investigating the antioxidant, antimicrobial and enzymatic properties of the extracts. According to the obtained results, ultrasound assisted method was a suitable method for extraction. This extract can be used as a combination of antioxidant, antimicrobial, anti-Alzheimer's and nitrate reducing agent in food additives.

Chemical materials were supplied by Sigma-Aldrich GmbH (Sternheim, Germany). The algal species utilized in the current investigation; namely, Padina distromatic and Sargassum angustifolium were collected from the coastal region of Chabahar bandar, Sistan and Baluchistan Province, Iran. To eliminate all the impurities and extraneous materials, they were washed by using distilled water and then dried at ambient temperature (24-48 h) until the constant weight. Extraction by maceration was compared with the extraction using ultrasonic assisted method. Determination of chemical compounds was parformed using GC-MS device. Investigation of antioxidant properties and total polyphenol and flavonoid content were also performed. The degree of free radical scavenging was done according to DPPH method. Evaluation of antimicrobial effect of algae extracts were the main challenges in our research. S. aureus ATCC25923, Listeria innocua ATCC 33090, E. coli ATCC 25922 and S. typhi ATCC 6539 were used for antimicrobial test. Determination of minimum growth inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were performed using wells in agar.The enzymatic activity was also determined. In this study, the activity of acetylcholinesterase was investigated using the method introduced by Ellman et al. (1961) and also the activity of nitric oxidase was determined using a kit protocol (Nvand-Iran). Factorial experiment in the form of a completely randomized design was used to analyze the data. Duncan's multiple range test was used to determine the difference between the means at the 95% confidence level, and SAS software version 2.9 will used for statistical analysis.

The current study investigated the antioxidant, antibacterial, anti-inflammatory, and anti-Alzheimer’s attributes of two brown algae namely Padina distromatic and Sargassum angustifolium which were collected from the coastal region of Chabahar Bandar, Iran. The results clearly indicated that the type of algae and extraction techniques used in this investigation highly affected phytochemical compositions, antioxidant, AChE inhibitory, scavenging, and antimicrobial activities. Considering both extraction yield and phytochemical components, extraction by ultrasound assisted method provided better results. Among all algal extracts, UPE presented the highest AChE inhibitory activity, and antibacterial activity and USE presented the highest antioxidant activities, total phenols and flavonoids, reflecting the presence of various bioactive components. The extracts of two various seaweeds utilized in the current study highlighted considerable inhibitory action against four pathogenic bacteria. According to the observations of the antibacterial assay, S. aureus was the most sensitive microorganism, while L. innocua was revealed as the most resistant bacteria to the extracts of P. distromatic and S. angustifolium. Further, the chemical components responsible for the antioxidant, AChE inhibitory, and antibacterial power were confirmed by GC-MS analysis. The findings of the current investigation confirmed the potential of the health benefits and therapeutic effect of brown marine algae. Thus, the extract of P. distromatic and S. latifolium could be an effective supplement to be incorporated into the products’ formulation in the food and pharmaceutical industries as well as in medication to alleviate several disorders such as Alzheimer.

During the current research, a traditional nomadic Iranian dairy product named Masineh was produced, which is prepared from heated yogurt drink and herbal additives including turmeric, dill seed powder and cumin. Some physicochemical and microbial characteristics of Masineh samples were investigated during 21 days of storage at 4°C. In addition, the antioxidant properties, antimicrobial effects and organoleptic properties of the product were investigated and compared with the control sample (heated yogurt drink without additives). The results showed that herbal additives significantly reduced the counts of bacteria, mold and yeast in Masineh compared to the control sample (P<0.05). In Masineh, the highest inhibitory effect was observed against Staphylococcus aureus with 30.91 mm, and the lowest inhibitory effect was observed against Escherichia coli with an average of 15.50 mm, followed by Aspergillus niger with an average of 18.12 mm. In addition, the phenolic compounds and DPPH and ABTS inhibition percentages were higher in Masineh than control sample. The pH and viscosity of Masineh were higher than that of drinks without additives, and during storage, these values decreased significantly (P<0.05). Also, the results of the sensory evaluation showed that the sensory evaluators considered the taste of the masineh to be favorable and did not report a significant difference with the control sample in terms of overall acceptance, although the color of the masineh had a lower score. Therefore, according to the obtained results, Masineh is introduced as a beneficial dairy drink, in which by the use of herbal additives, its antioxidant properties and microbiological properties are strengthed.

The present study aimed to encapsulate thymol and resveratrol prepared with zein-caseinate composite nanoparticles and to investigate their antioxidant and antimicrobial properties. For this purpose, liquid-liquid dispersion method was used to prepare zein-caseinate composite nanoparticles. In this study, the effect of different concentrations ratio of thymol and resveratrol (zero to 100%) and different ratios of core to coating (1:10 and 1:20) on the ability to inhibit DPPH free radicals, the reducing power of iron ions and antimicrobial activity on Escherichia coli and Listeria monocytogenes was investigated in culture media and milk. The results showed that the sample containing 75% thymol and 25% resveratrol with a ratio of 1 to 10 of core to coating had the highest ability to inhibit DPPH free radicals and the reducing power of iron ions, and it was found that the increase in the coating concentration except for the sample containing 75% thymol, led to an increase in the Inhibition power of DPPH free radicals and reducing power of iron ion. Listeria bacteria in the TSB culture medium were the most sensitive bacteria to the prepared samples, and the strongest prepared nanoparticles, which had the lowest MIC and MBC, belonged to the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1:10, and in most samples, The bacteria in milk were more resistant to these nanoparticles than the culture medium. Finally, it can be said that the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1 to 10 can be selected as a combination with appropriate antioxidant and antimicrobial power.

Meat and their products are highly sensitive to microbial growth and lipid oxidation development, which lead to economic losses and health hazards (Kiarsi et al., 2020). Edible coatings are currently receiving a great deal of attention as novel food packaging to increase the quality and shelf-life of various food products through preventing physical, chemical, and biological deteriorations (Barzegar et al., 2020). Okra (Ablemoschus esculentus) is an annual plant and rich in valuable nutrients such as vitamins and elements such as phosphorus, manganese, potassium and calcium and also contains phytosterols, tannins and carbohydrates. Okra contains large amounts of viscous gum with a thickening property. Edible coatings are able to carry active compounds such as antioxidants and antimicrobials, as well as nutrients and essential oils (Ashrafi Yorganloo and Gheybi, 2018). Peppermint (Mentha piperita) is one of the most widely used medicinal plants due to biological effects of its main components, especially menthol. Its essential oil is used as a flavoring in chewing gum, mint chocolate, medicines and toothpaste (Kazem Alvandi et al., 2010). The antimicrobial and antioxidant properties of peppermint essential oil have been investigated. To the best of our knowledge, there is no report in the literature regarding the effect of edible coating of Okra gum containing peppermint essential oil on meat quality and shelf life during refrigeration. This study is therefore aimed to develop a novel edible coating based on Okra gum-peppermint essential oil to improve the shelf life of buffalo meat slices.

Peppermint essential oil and Okra were purchased from Dezful and Ahvaz, respectively. The chemical compounds of the essential oil were identified and quantified by a gas chromatography coupled to a mass spectrometer. The total phenol content (Noshad et al., 2020), total flavonoid content (Rahmati‐Joneidabad and Alizadeh Behbahani, 2021), ABTS-radical scavenging effect (Hojjati and Alizadeh Behbahani, 2021), antimicrobial effect (Disc diffusion agar, well diffusion agar, and minimum inhibitory/bactericidal concentration) of the essential oil were determined. The oil (0, 0.5, 1, 1.5, 2%) was then added to Okra gum solution to prepare edible coatings for buffalo meat coating purposes. The physiochemical (pH, moisture content, peroxide value, and hardness), microbial (Total viable count, psychrotrophic count, E. coli, S. aureus, and Fungi count), color (L*, b*, and a*), and sensory (odor, color, appearance, texture, and overall acceptance) of buffalo meat slices were evaluated during storage period (10 days, 4 °C).

The essential oil contained menthol (47.17%) and menthone (23.29%) and its total phenolic content, flavonoid content, and ABTS radical scavenging effect were 77.20 mg GAE/g, 47.50 mg QE/g, and 62.60% respectively. The essential oil was also able to inhibit the growth of P. aeruginosa, E. coli, S. aureus, B. cereus, and B. subtilis. The functional groups of the compounds of peppermint essential oil were observed at 2955, 2923, 2870, 1711, 1455, 1369, 1247, 1044, 993, and 887 cm-1. The edible coating was able to prevent the pH increase in buffalo meat samples during storage. The control and samples coated with Okra gum containing 0, 0.5, 1, 1.5, and 2% essential oil had 11.26, 11.40, 6.40, 4.51, and 4.39% water loss during storage. The peroxide value of control and Okra gum+2%essential oil coated samples were increased by 7.33- and 2.28-folds, respectively, as the storage time increased up to 10 days. The lower oxidation development in the coated samples could be probably due to the low oxygen permeability of the coating and the antioxidant activity of the essential oil. Although the hardness of samples decreased during storage, the essential oil-rich coated samples had remarkably higher hardness values compared to the control sample, likely due to the inhibitory effect of the essential oil against the activity of endogenous proteolytic enzymes of the buffalo meat. The edible coatings loaded with higher concentration of the oil were more effective in inhibiting microbial growth in buffalo meat samples during cold storage. This could be attributed to the antimicrobial effect of the essential oil and the oxygen-barrier function of the edible coating. The L* and b* of the coated samples were also higher in comparison to the non-coated sample; whilst, they were generally less red, probably due to myoglobin conversion to metmyoglobin under low-oxygen pressure conditions of the edible coating, along with exudate accumulation in the coated buffalo meat samples. The coated samples with higher essential oil concentrations were also generally more acceptable in term of sensory properties. Generally, the sensory attributes were in good agreements with the chemical and microbial results; the lower the microbial growth and oxidation, the higher were the sensory properties.

The Okra gum-peppermint essential oil based edible coating could be introduced as a novel edible coating to inhibit the microbial growth and lipid oxidation of buffalo meat and increase its shelf-life and other food products. Keywords: Antimicrobial, Antioxidant, Chemical composition, Edible coating, Okra gum, Peppermint essential oil, Shelf-life.

Today, due to its environmental problems and importance, the use of biodegradable nanocomposite films is of particular importance. In this study, silver nanoparticles were synthesized by means of aqueous extract of Mentha and the adsorption capacity of 1,1-diphenyl- 2-picrylhydrazyl radicals and their antimicrobial activity should investigated by the method of determination of minimum inhibitory concentration. The uniformity and shape were structure of these nanoparticles was determined by scanning electron microscopy. The antimicrobial effect of starch-based nanocomposite films, together with these nanoparticles, was investigated by disk diffusion test and determination of minimum inhibitory concentration of nanoparticles by threeEscherichia coli, Staphylococcus aureus and Listeria monocytogenes. The results showed that silver nanoparticles showed the highest absorption at 430 nm and had a spherical shape and their average size was between 15-37 nm. The silver nanoparticles produced acted as DPPH radical inhibitors (IC50 = 170 μ M). The minimum growth inhibitory concentration and the minimum lethal concentration on Staphylococcus aureus showed 3.1 and 6.2 showed the highest minimum inhibitory concentration. Also, by measuring the diameter of the bright area by the disk penetration test, pure starch does not have antimicrobial properties, but by adding 250 ppm silver nanoparticles to the starch film in the presence of bacteria, a halo with a diameter of 2.55 cm is formed and in fact by adding nanoparticles antimicrobial properties Starch is formed in the film and again increases the diameter of the halo to 2.35 cm in the film by bringing the amount of silver nanoparticles to 500 ppm, which indicates an increase in antimicrobial properties. Starch- based biodegradable films with biosynthesized silver nanoparticles showed antimicrobial effect against all tested microbes (p <0.05).

in recent years, the use of bioactive compounds in the formulation of meat and meat products has attracted the attention of experts.This research was conducted in two phases. In the first phase, aqueous, ethanolic and hydro-ethanolic extracts of Allium sativum controversum(Varcoaz) andMentha pulegium were extracted by soaking and the total phenols, flavonoids and antioxidant activity of the extracts were measured. The results of the first phase showed that the ethanolic extract of both plants had the highest amount of total phenol, flavonoids and antioxidant activity and as a result, this extract was selected for injection into sausage formulation at levels of 0.5, 1 and 1.5%. In the second phase, the treatments were kept at refrigerator temperature on1,15 and30 days, during which time a number of microbial tests were performed on them and a control sample (sausage without any extract). In terms of coliform count, no countable colony was observed on first day. During the 15th to 30th days, the control sample showed the highest number and the treatment containing 1.5% of Varcoaz extract showed the lowest number of coliforms. In terms of the number of Staphylococcus aureus, during the 15th to 30th days, the control sample had the highest number of this bacterium, while the treatment containing 0.5% ofAllium sativum controversum extract showed the lowest number. During the first 15 days, no countable number of molds and yeasts were observed in the studied treatments, but on 30th day, the treatment containing 1.5% of Varcoaz extract showed the lowest number of molds and yeasts and the control sample had the highest number of them.

Recently, the tendency to use probiotic-potential starter cultures among lactic acid bacteria (LAB) isolated from non-dairy fermented substrates has been increased. The aim of this study was to isolate and molecularly identify the predominant LAB isolated from fermented germinated clover seeds, and also to evaluate its probiotic and antifungal properties. The LAB isolate was identified as Pediococcus pentosaceus, in accordance with the sequencing results of the PCR products. The antifungal and antibacterial effect of the isolate on Aspergillus niger and Staphylococcus aureus was significantly (P <0.05) higher than the other studied foodborne fungi and bacteria. Furthermore, P. pentosaceus isolate had a good survival (77.22%) in simulated gastrointestinal conditions. The isolate had no hemolytic activity, and its auto-aggregation activity was 35.51%. Also, the rate of co-aggregation of the isolate with Escherichia coli and S. enterica was equal to 48.71% and 18.43%, respectively. In addition, the bacterium was sensitive to the penicillin, cephalothin, ampicillin and cefazolin antibiotics.Accordingly, it is possible to use the isolate as a probiotic culture with potential biological preservative in the food industry

This study aimed to determine antioxidant activity, total phenol, phenolic acids and minimum inhibitory concentrations of the stem bark and root of three Barberries species (Berberis integrima Bunge, Berberis vulgaris asperma and Berberis vulgaris orientalis). The root extract of Berberis vulgaris asperma showed the highest amount of total phenol and antioxidant activity. After measuring minimum inhibition concentration, the stem extract of Berberis vulgaris orientalis and the root extract of Berberis vulgaris asperma were selected as the best extract with a high level of antimicrobial activity. Also, the root extract of Berberis vulgaris asperma could effectively prevent fungal and bacterial growth in a concentration of 600 and 750 ppm. Moreover, bread containing 600 ppm of Berberis vulgaris asperma root extract showed the highest level of overall acceptability and oxidative stability. According to the results, Berberis vulgaris asperma root extract was the best extract among the studied samples and the concentration of 600 ppm was the best level for enriching bread and producing functional bread with extended shelf life.

In this research,we first obtained methanol extracts of Ricinus communis Laef and identified their constituents.the total amount of phenolic compounds in the extract as well as its antioxidant activity were determined by investigating the inhibitory power of DPPH free radicals. The extracts were then added at various concentrations to purified antioxidant-free soya bean oil.The inhibition of the activity of the free radicals by the extracts and the oxidative stability of the oil at 65 degrees centigrade were studied for3 days by measuring the peroxide index,TBA and the Acidite index. Finally, the activities of the extracts were compared with those of the synthetic antioxidant BHT that, at the concentration of 200ppm,had been added to the purified soya bean oil. In general, results obtained showed that addition of 100 to600 ppm extracts to soya bean oil at a given storage time increased the oxidative stability index the quantities of polyphenolic compounds and the inhibition of the activities of the free radicals in the oil, but decreased the peroxide index,the acidite index diene.On the other hand,at a given concentration of the extracts, the peroxide index,the TBA index and the number of the DNA conjugates increased by increasing the storage period of the oil from one to three days,but the duration of induction decreased. Therefore, results obtained from investigating the oxidative stability of the oil extracts at the concentration of 600ppm,as compared with the other concentrations of extracts and the control sample, were more effective with respect to the oxidative stability of soya bean oil. were more effective than the BHT added at the concentration of 200 ppm to the oil. finally, it can be inferred that with regard to the gained results, extract including antimicrobial materials has had antibacterial effects but, it has less antifungoid effect.

Herbals have effective components such as phenolic, antimicrobial, and antioxidant. There are many methods to extract these compounds include soxhlet, maceration, microwave and ultrasound. Kind of method extraction is effective to quantity and quality material extracted. The aim of this study was survey of ultrasound extraction efficacy in phenolics, antimicrobial and antioxidants of leaves and roots of Capparis spinosa L. Response surface methodology (RSM) and Box–Behnken design were employed for the optimization of two extraction parameters, including extraction time (10, 25, 40 min) and ultrasound power (40, 70, 100 %) by alcoholic extraction. The results showed ultrasound power was more effective factor than time. By increasing of ultrasound power and the time of extraction the yield increased. The optimum extraction conditions for antioxidant and antimicrobial extraction were as follows: extraction time 36 min and ultrasound power 91 percent. Total phenolic content was obtained 25.47 mg/g in leave and 17.24 mg/g in root and IC50 was 9.13 µg/mg in leave and 40.20 µg/mg in root. Minimum inhibitory concentration and minimum bactericidal concentration were less in coagulase-positive Staphylococcus aureus when compared to E.coli.

Milk is one of the most widely consumed dairy products in the world that has a high nutritional value. Due to the presence of several bioactive compounds, this food has different biological properties such as antimicrobial activity. In recent years, the tendency to consume milk from domestic animals other than cattle such as donkey, horse and camel milk has increased. This study aimed to evaluate and compare the natural antimicrobial properties of raw milk of horse, donkey and camel againstBacillus cereus (as an important foodborne pathogen). Also, the effect of storage temperature on the antimicrobial properties of milk samples of these animals was studied. After a random collection of samples, the B. cereus was inoculated into the samples and they were incubated at 5, 10 and 20 °C for 96 h. To evaluate the inhibitory activity of milk samples against the behavior of this bacterium, samples were cultured on the selective medium every 24 h. At temperatures of 5 and 10 °C, the milk of these animals showed a better antimicrobial activity compared to 20 °C. The antimicrobial effect of horse and camel milk at 5 and 10 °C was higher than donkey milk after 96 h of storage, while the effect of donkey and horse milk at 20 °C was stronger than camel milk particularly during 72 h of storage. According to the findings of this study, it can be concluded that the level of natural antimicrobial activity of milk varies depending on the animal species and storage temperature.

Norbixin is the water-soluble part of anatto natural pigment which has healing, anti-cancer and antioxidant properties. The aim of this study was to evaluate the antimicrobial effect of commercial Norbixin 1% (widely used in the food industry) on Clostridium sporogenes, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium and Bacillus licheniformis. In this study, two methods of Well diffusion and Disk diffusion were used to evaluate the antimicrobial effect of Norbixin (1%) at concentrations of 2, 4, 6 and 8%. The results of the Well method showed that Staphylococcus aureus with 22.74 mm and Clostridium sporogenes with 14.44 mm have revealed the highest and lowest sensitivity, respectively. The results of Disk method showed that the highest mean diameter of Norbixin inhibitory in all tested concentrations is attributed to Listeria monocytogenes with mean diameter of 19.09 mm and then is related Staphylococcus aureus at a concentration of 4% with a diameter of 18.21 mm. It was also observed that in the Disk diffusion method, Norbixin was able to prevent the growth of Escherichia coli (9.09 mm) at concentrations of 4 and 8%. Accordingly, it was found that Norbixin has an inhibitory effect on both gram-positive and gram-negative bacteria, and this effect on gram-positive bacteria was more than gram-negative. Therefore, due to the disadvantages of synthetic preservatives and the unique properties of commercial Norbixin pigments such as natural and safe, having antimicrobial and therapeutic properties as well as good thermal resistance (because of apocarotenoid structure during processing), this pigment can be used as a natural antibacterial preservative and health-giving properties in various foods.

The essential oils have antibacterial, antiviral, antiparasitic, and antioxidant properties, due to the presence of phenolic compounds. They are therefore used as natural preservatives to inhibit microbial and oxidative spoilages in food products. In this study, the essential oil of Eryngium campestre was extracted and its total phenol and flavonoid contents, antioxidative activity, and antimicrobial effect were investigated. E. campestre essential oil contained a 66.53 mg GA/g total phenols and 29.10 mg QE/g total flavonoids. The bioactive compound had a 50.65% DPPH-radical scavenging activity and 57.87% DPPH- radical scavenging activity. The results showed that L. innocua and E. aerogenes were generally the most sensitive and resistant species to the oil, respectively. The minimum inhibitory concentrations for E. aerogenes, P. aeruginosa, B. cereus, S. aureus and L. innocua were 50, 50, 25, 12.5 and 6.25 mg/ml, respectively, while the minimum bactericidal concentrations were for these bacteria was 200, 200, 100, 100 and 50 mg/ml, respectively. The E. campestre essential oil is rich in bioactive compounds and it can be therefore applied as a natural preservative to control oxidation reactions and microbial spoilage in food products.

Due to the identified side effects of current synthetic drugs and growing public awareness in terms of beneficial usage of the natural compounds, the attention of researchers towards effective compounds in plants have recently drawn. D-limonene is a monoterpene, volatile, and aromatic flavor compound which is found in citrus fruits such as orange peel oil. As an essential oil, it has been reported that D-limonene presents a wide spectrum of antimicrobial, antioxidant, and therapeutic properties. D-limonene is also classified as generally recognized as safe (GRAS). This compound is widely used in the cosmetic, pharmaceutical, perfume, food, and beverage industries. However, due to some inherent properties of D-limonene such as low water solubility, chemical destruction in the presence of light and high temperature, and high sensitivity to oxidation, its application is considerably limited at the industrial scale. In this paper, structure, extraction methods, physicochemical, therapeutic and health properties of limonene, as well as its applications in the food industry are investigated.