Cultivation of edible filamentous fungi on pomegranate by-products as feedstocks to produce mycoprotein DOI Creative Commons
Vjola Braho, Taner Şar, Mohammad J. Taherzadeh

et al.

Systems Microbiology and Biomanufacturing, Journal Year: 2023, Volume and Issue: 4(2), P. 675 - 686

Published: Nov. 6, 2023

Abstract Pomegranate, renowned for its delectable taste and remarkable nutritional profile, has witnessed a surge in both production consumption. However, the by-products generated during industrial processes, such as peels seeds, have potential adverse environmental impacts if not meticulously managed. Similarly, expired fruit juices or spillages that may occur manufacturing transportation contribute to agri-food waste. This study focused on comprehensive assessment of pomegranate juice using ascomycetes zygomycetes filamentous fungi, namely Aspergillus oryzae , Rhizopus oligosporus Neurospora intermedia obtain mycoprotein sustainable vegan food production. The findings revealed juice, fresh commercial, contained essential nutrients fungal biomass (up 0.024 g biomass/mL juice). Nonetheless, emerges more potent medium terms protein than commercial juice. Cultivating A. yielded 0.39 (g biomass/g peel) from peel, while concurrently raising content raw peel 30.89 g/kg 85.41 g/kg. Furthermore, incorporating yeast extract into only resulted an enhanced yield 0.49 but also significantly elevated 198.63 provides valuable insights promising substrate production, offering opportunities development innovative feed products.

Language: Английский

Pineapple by-products utilization: Progress towards the circular economy DOI
Sahil Chaudhary, Barinderjit Singh

Food and Humanity, Journal Year: 2024, Volume and Issue: 2, P. 100243 - 100243

Published: Jan. 26, 2024

Language: Английский

Citations

7
Review on the extension of shelf life for fruits and vegetables using natural preservatives DOI

Uma Venkatesan,

Rajiniraja Muniyan

Food Science and Biotechnology, Journal Year: 2024, Volume and Issue: 33(11), P. 2477 - 2496

Published: June 18, 2024

Language: Английский

Citations

7
Sustainable farming practices: nurturing the future of functional foods DOI
Anka Trajkovska Petkoska, Biljana Trajkovska, Hyrije Koraqi

et al.

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 423 - 448

Published: Jan. 1, 2025

Language: Английский

Citations

0
Susceptibility of human microbes to the peel extracts of three species of peanuts and their preservative characteristics on some highly perishable fruits and vegetables DOI
George Aboagye,

Sandra K Enninfu,

Diana A. Aborgah

et al.

Journal of Bacteriology & Mycology Open Access, Journal Year: 2025, Volume and Issue: 13(1), P. 8 - 16

Published: Jan. 1, 2025

Background: Peanuts are crucial leguminous crops with global recognition in agricultural, dietary, and medicinal importance. The continuous attention drawn to antimicrobial resistance, post-harvest losses raises research interests explore natural alternatives combat resistance promote preservation of foods for longer shelf life. For these reasons, we evaluated the preservative characteristics three varieties peanut peel extracts (PPEs). Methods: 0.5 grams PPEs were each soaked 50 ml sterile distilled water 24, 48 72 hours. Five concentrations (0.8, 0.85, 0.9, 0.95 1%) reacted E. coli, S. aureus, typhi K. pneumoniae, by ascertaining zones inhibition, minimum inhibitory bactericidal concentrations. Also fruits (orange, banana, grape apple) vegetables (scotch bonnet pepper, tomato, onion carrot) subjected seven days shelf-life assessment. Results: Spanish variety, at concentration 1%, inhibited pneumoniae a zone 0.33±0.06 cm, followed (0.27±0.08 cm), aureus (0.15±0.17 coli (0.08±0.06 cm). 0.8% showed no inhibition typhi. Valencia variety highest 1% (0.52±0.06 Interestingly, its recorded 0.25±0.09 cm against coli. Moreover, Virginia (0.53±0.08 cm) 0.95% (0.33±0.03 while was modestly (0.53±0.03 There significant difference between i.e. p>0.05 Furthermore, apple most preserved least variety. This trend observed all concentrations, them (p>0.05). Conclusion: exhibited both varying degrees efficacy especially hours soak duration can therefore be employed microbial as preservatives vegetables.

Language: Английский

Citations

0
Medicinal plants as alternative sources of therapeutics against multidrug resistant pathogenic microorganisms based on their antimicrobial potential and synergistic properties DOI
Kalpna Rakholiya, Mital J. Kaneria, Ayaz Mukarram Shaikh

et al.

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 271 - 289

Published: Jan. 1, 2025

Language: Английский

Citations

0
Pomegranate extract-mediated synthesis of silver nanoparticles: A potential dual-anticancer and antimicrobial agent DOI
Mervat G. Hassan,

Hanaa S. Farouk,

Dina M. Baraka

et al.

Inorganic Chemistry Communications, Journal Year: 2024, Volume and Issue: 168, P. 112853 - 112853

Published: July 14, 2024

Language: Английский

Citations

3
The mechanistic role of natural antimicrobials in preventing Staphylococcus aureus invasion of MAC-T cells using an in vitro mastitis model DOI Creative Commons
Igori Balta,

David McCleery,

Saida Roxana Feier David

et al.

Irish Veterinary Journal, Journal Year: 2024, Volume and Issue: 77(1)

Published: Feb. 27, 2024

Abstract Background Starting primarily as an inflammation of the mammary gland, mastitis is frequently driven by infectious agents such Staphylococcus aureus . Mastitis has a large economic impact globally, which includes diagnostic, treatment, and production costs not to mention potential milk contamination with antimicrobial residues. Currently, prevention cure depends on intramammary infusion antimicrobials, yet, their overuse risks engendering resistant pathogens, posing further threats livestock. Methods In our study we aimed investigate, in vitro, using bovine epithelial cells (MAC-T), efficacy AuraShield mixture (As) preventing S. attachment, internalisation, inflammation. The included: 5% maltodextrin, 1% sodium chloride, 42% citric acid, 18% citrate, 10% silica, 12% malic 9% citrus extract 3% olive (w/w). Results discussion Herein show that As can significantly reduce both adherence invasion MAC-T , no cell viability at all concentrations tested (0.1, 0.2, 0.5, 1%) compared untreated controls. anti-apoptotic effect was achieved reducing cellular caspase 1, 3 8 activities infected cells. All were proven be subinhibitory, suggesting Ac virulence without bacterial killing could dual including host modulation effect. this context, expression clumping factor (ClfB) block its interaction Annexin A2 (AnxA2), resulting decreased infection Moreover, ability AnxA2 had significant decreasing levels pro inflammatory cytokine released upon Conclusion results presented indicate mixtures natural antimicrobials potentially considered efficient alternative antibiotics treating induced mastitis.

Language: Английский

Citations

2
Multifunctional application of food grade extracts from fruit processing industry wastes: a sustainable approach to food and health preservation DOI Creative Commons

Maria Veronica Faulisi,

Rosa Palmeri, Cristina Restuccia

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 62, P. 105204 - 105204

Published: Oct. 5, 2024

Language: Английский

Citations

2
Cultivation of edible filamentous fungi on pomegranate by-products as feedstocks to produce mycoprotein DOI Creative Commons
Vjola Braho, Taner Şar, Mohammad J. Taherzadeh

et al.

Systems Microbiology and Biomanufacturing, Journal Year: 2023, Volume and Issue: 4(2), P. 675 - 686

Published: Nov. 6, 2023

Abstract Pomegranate, renowned for its delectable taste and remarkable nutritional profile, has witnessed a surge in both production consumption. However, the by-products generated during industrial processes, such as peels seeds, have potential adverse environmental impacts if not meticulously managed. Similarly, expired fruit juices or spillages that may occur manufacturing transportation contribute to agri-food waste. This study focused on comprehensive assessment of pomegranate juice using ascomycetes zygomycetes filamentous fungi, namely Aspergillus oryzae , Rhizopus oligosporus Neurospora intermedia obtain mycoprotein sustainable vegan food production. The findings revealed juice, fresh commercial, contained essential nutrients fungal biomass (up 0.024 g biomass/mL juice). Nonetheless, emerges more potent medium terms protein than commercial juice. Cultivating A. yielded 0.39 (g biomass/g peel) from peel, while concurrently raising content raw peel 30.89 g/kg 85.41 g/kg. Furthermore, incorporating yeast extract into only resulted an enhanced yield 0.49 but also significantly elevated 198.63 provides valuable insights promising substrate production, offering opportunities development innovative feed products.

Language: Английский

Citations

5