Rosaceae Honey: Antimicrobial Activity and Prebiotic Properties
Antibiotics,
Год журнала:
2025,
Номер
14(3), С. 298 - 298
Опубликована: Март 13, 2025
Background:
Flowering
members
of
the
globally
diffused
Rosaceae
family
include
popular
plants,
such
as
apple,
almond,
and
cherry,
which
play
a
fundamental
role
honeybee
nectariferous
polleniferous
agents.
Through
production
honey,
these
plants
can
also
an
indirect
in
prevention
treatment
many
diseases,
including
infections,
fighting
occurrence
resistant
microorganisms,
concurrently
stimulating
growth
beneficial
bacteria.
Objectives:
This
study
focused
on
effect
some
plants’
hawthorn,
raspberry,
against
pathogens
Acinetobacter
baumannii,
Escherichia
coli,
Klebsiella
pneumoniae,
Listeria
monocytogenes,
Pseudomonas
aeruginosa,
Staphylococcus
aureus.
Results:
Results
demonstrated
honey’s
ability
to
impair
swimming
motility.
A
crystal
violet
test
indicated
that
honey
could
inhibit
formation
stabilization
biofilms,
with
inhibition
rates
up
59.43%
for
immature
biofilms
(showed
by
apple
A.
baumannii)
39.95%
sessile
bacterial
cells
mature
(when
we
used
cherry
S.
aureus).
In
3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium
bromide,
were
most
effective
inhibiting
cell
metabolism
both
(56.47%
vs.
K.
pneumoniae)
(54.36%
baumannii).
Honey
stimulated
Lactobacillus
bulgaricus,
Lacticaseibacillus
casei
Shirota,
gasseri,
plantarum,
rhamnosus;
almond
significantly
increased
vitro
adhesion
capacity
L.
bulgaricus
Shirota.
Tests
probiotic
supernatants
biofilm
pathogens.
Conclusions:
Our
results
encourage
further
studies
assess
potential
application
food
preservation
health
field,
it
fight
antimicrobial
resistance
clinical
pathogens,
potentially
enhance
host’s
gut
wellness.
The
use
nanotechnological
biotechnological
approaches
be
suggested
too.
Язык: Английский
A multidimensional study for design of phytochemical profiling, antioxidant potential, and enzyme inhibition effects of ışgın (Rheum telianum) as an edible plant
Food Chemistry X,
Год журнала:
2025,
Номер
25, С. 102125 - 102125
Опубликована: Янв. 1, 2025
The
present
study
reveals
in
vitro
antioxidant
properties
and
the
phytochemical
content
of
a
novel
Rheum
species
(Rheum
telianum),
which
grows
Southeastern
Anatolia.
To
perform
analysis,
dried
leaves
seeds
plants
were
ground
extracted
with
ethanol
to
obtain
plant
secondary
metabolites
activity.
Then,
extracts
subjected
DPPH
scavenging
Cupric
reducing
(CUPRAC),
Fe3+,
Ferric
power
(FRAP).
In
addition
capacity
assays,
quantitative
phenolic,
flavonoid,
metabolite
determined
through
spectrophotometric
LC-MS/MS
chromatographic
methods.
IC50
values
showed
that
both
R.
telianum
have
high
inhibitory
over
radicals
20.79
5.67
μg/mL,
respectively.
samples'
dominant
evaluated
analysis
results.
inhibition
effects
on
acetylcholinesterase
butyrylcholinesterase,
α-glycosidase
human
carbonic
anhydrases
II
isoenzyme
enzymes,
associated
some
global
diseases
including
Alzheimer's
disease,
type-2
diabetes
mellitus
glaucoma
determined.
conclusion,
extracts'
contents
functional
relationship
plants'
possible
usage
food,
medicine,
cosmetic
industries
was
revealed.
Язык: Английский
Antioxidant, and enzyme inhibition effects of chia (Salvia hispanica) seed oil: A comprehensive phytochemical screening using LC-HR/MS
Electronic Journal of Biotechnology,
Год журнала:
2025,
Номер
unknown
Опубликована: Фев. 1, 2025
Язык: Английский
Do phenolic contents relate to their in-vitro cytotoxicity against colorectal cancer cell lines from Calvatia lilacina (puffball mushroom)?
Food Bioscience,
Год журнала:
2025,
Номер
unknown, С. 106193 - 106193
Опубликована: Фев. 1, 2025
Язык: Английский
Influence of the Mefite D’Ansanto Valley on the chemical characteristics and microbial consortia of raw sheep milk for the production of Pecorino Carmasciano cheese
Food Bioscience,
Год журнала:
2025,
Номер
66, С. 106254 - 106254
Опубликована: Фев. 28, 2025
Язык: Английский
Pumpkin Oil and Its Effect on the Quality of Naples-Style Salami Produced from Buffalo Meat
Foods,
Год журнала:
2025,
Номер
14(6), С. 1077 - 1077
Опубликована: Март 20, 2025
The
use
of
buffalo
meat
in
fermented
sausage
production
represents
a
sustainable
and
innovative
approach
to
enhancing
the
value
underutilized
cuts.
However,
its
high
heme
content
specific
fatty
acid
composition
makes
particularly
sensitive
lactic
fermentation
with
lipid
oxidation
phenomena
sensory
character
decay.
Therefore,
requires
tailored
strategies
ensure
product
stability.
aim
this
study
was
optimize
by
exploring
milder
acidification
processes
fortification
vegetable
oils
reduce
while
maintaining
microbiological
quality.
In
particular,
effect
adding
or
omitting
glucose
fortifying
pumpkin
seed
oil
Napoli-style
salami
studied
impact
on
main
quality
parameters
evaluated.
Pumpkin
(0.5%)
selected
for
antimicrobial
antioxidant
properties
evaluated
interaction
starter
cultures
through
Minimum
Inhibitory
Concentration
(MIC)
tests
predictive
microbiology
models.
Based
findings,
validated
salami,
produced
without
glucose.
Microbial
dynamics,
physicochemical
changes
over
time,
indices,
attributes
were
assessed.
Results
indicated
that
sugar-free
formulations
combined
achieved
optimal
safety
attributes.
addition
facilitated
rapid
bacterial
growth
(about
2.5
∆
log
CFU/g),
enabling
pH
reduction
safe
levels
(<5.2)
effective
inhibition
Enterobacteriaceae
coliforms.
control
batch,
as
demonstrated
multiple
variable
regression
analyses,
induced
pre-oxidative
conditions,
increasing
markers
(TBARSs
>
0.7
mg
MAD/Kg),
which
negatively
impacted
flavor
color
confirmed
potential,
making
it
promising
ingredient
producing
slow-fermented,
mildly
acidified
(pH
5.4)
offering
novel
strategy
improving
nutritional,
sensorial,
dry
meat.
Язык: Английский
Antioxidants: a comprehensive review
Archives of Toxicology,
Год журнала:
2025,
Номер
unknown
Опубликована: Апрель 15, 2025
Язык: Английский
Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat
Foods,
Год журнала:
2025,
Номер
14(8), С. 1427 - 1427
Опубликована: Апрель 21, 2025
The
growing
demand
for
healthier
meat
products
has
driven
the
reformulation
of
processed
meats
to
reduce
saturated
fat
while
preserving
sensory
and
technological
attributes.
Buffalo
(Bubalus
bubalis),
with
its
high
protein
content,
low
intramuscular
fat,
favorable
fatty
acid
profile,
offers
a
promising
base
formulations.
However,
content
may
compromise
texture,
juiciness,
flavor,
necessitating
strategies
optimize
product
quality.
This
study
investigated
effects
replacing
pork
inulin
pumpkin
seed
oil
in
cooked
buffalo
product,
focusing
on
compositional,
oxidative,
microbiological,
parameters.
Two
plant-based
ingredients
were
selected:
from
chicory,
used
as
mimic
due
gel-forming
ability,
oil,
structural
analog
antimicrobial
activity.
Preliminary
trials
identified
optimal
concentrations
balancing
functional
performance.
A
2%
inclusion
exceeding
vitro
MIC
(0.4–1.5%),
ensured
effectiveness
food
matrix.
Reformulated
exhibited
significantly
reduced
(p
<
0.05),
enhanced
fiber,
lipid
profile
rich
polyunsaturated
acids
(>45%),
qualifying
European
Union
health
claims.
Oxidative
stability
improved
0.01),
analysis
revealed
aroma
complexity,
nutty
roasted
notes.
Microbiological
assessments
confirmed
protective
effect
against
spoilage
bacteria.
These
results
support
development
nutritionally
improved,
microbiologically
safer
such
mortadella-style
sausage,
also
offering
broader
innovation
reformulating
products.
Язык: Английский
Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine
European Food Research and Technology,
Год журнала:
2025,
Номер
unknown
Опубликована: Апрель 29, 2025
Язык: Английский