Synthesis, Characterisation, and In Vitro Evaluation of Biocompatibility, Antibacterial and Antitumor Activity of Imidazolium Ionic Liquids.

In recent decades, ionic liquids (ILs) have garnered research interest for their noteworthy properties, such as thermal stability, low or no flammability, and negligible vapour pressure. Moreover, their tunability offers limitless opportunities to design ILs with properties suitable for applications in many industrial fields. This study aims to synthetise two series of methylimidazolium ILs bearing long alkyl chain in their cations (C9, C10, C12, C14, C16, C18, C20) and with tetrafluoroborate (BF) and the 1,3-dimethyl-5-sulfoisophthalate (DMSIP) as counter ions.

Effect of UV-C Treatment on Shelf Life of Soft Wheat Bread (Bun).

The effect of exposure of soft wheat buns to Ultraviolet-C radiation (UV-C, 253.7 nm) was studied as an alternative to conventional treatments to control fungal spoilage and prolong shelf life. To identify the most suitable operating conditions, the study included preliminary tests on the permeability of films to UV-C irradiation, and on treatment antifungal efficacy on target microorganisms ( and ) in Petri dishes.

Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese.

Mango (Mangifera indica L.) has been an important plant in traditional medicine for over 4000 years, probably because of its remarkable antioxidant activity. In this study, an aqueous extract from mango red leaves (M-RLE) was evaluated for its polyphenol profile and antioxidant activity.

Efficacy and mechanism of action of food isolated yeasts in the control of Aspergillus flavus growth on pistachio nuts.

Due to its nutritional characteristics, dried fruit and in particular pistachio is considered an important component in the daily diet. Unfortunately, pistachio nuts can be contaminated during storage with a wide range of pathogenic fungi, including Aspergillus flavus. The present work has evaluated how the use of two yeast strains belonging to the species Wickerhamomyces anomalus and Metschnikowia pulcherrima can inhibit the in vitro and in vivo growth of A.

L. Leaves as a Potential Food Source of Phenolic Compounds with Biological Activity.

It is well recognized that functional foods rich in antioxidants and antiinflammation agents including polyphenols, probiotics/prebiotics, and bioactive compounds have been found to have positive effects on the aging process. In particular, fruits play an important role in regular diet, promoting good health and longevity. In this study, we investigated on biological properties of extract obtained from L.

Killer yeasts isolated from olive brines: Technological and probiotic aptitudes.

Table olive brines, inoculated with six different starters of lactic acid bacteria (LAB) or spontaneously fermented, have been used as isolating source of killer yeasts throughout the fermentation process (120 d). Killer yeast isolates were identified and evaluated for technological and probiotic traits. Although the count of yeast population did not markedly vary among the different vessels and over time, the killer yeast phenotype was mainly present in yeast strains isolated from spontaneous fermentation; the number of killer isolates decreased over fermentation time.

Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics.

Pomegranate peel and mesocarp, considered as wastes of fruit processing, are rich sources of beneficial phytochemicals, including hydrolyzable tannins and flavonoids, with proven antimicrobial and antioxidant activity, which can be employed for improving the overall quality of food products. In the present study, extracts from pomegranate peel (PPW) and mesocarp (PMW) were obtained through a water extraction method and evaluated for in vitro antimicrobial activity and polyphenol content. The two extracts were then added during the cheese-making process in order to create a new functional cheese with improved microbiological and physico-chemical characteristics.

Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation.

The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF's physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavonoids. The characterization evidenced high fiber and carbohydrate contents and an elevated amount of polyphenols and betalain compounds.

Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time.

Consumer interest toward natural ingredients is creating a growing trend in the food industry and research for the development of natural products such as colorants, antimicrobials and antioxidants. Semi-processed frozen prickly pear ( (L.) Mill.

Efficacy of different citrus essential oils to inhibit the growth and B1 aflatoxin biosynthesis of Aspergillus flavus.

Food contamination by aflatoxin B1 (AFB1), produced by mycotoxigenic strains of Aspergillus spp., causes severe medical and economic implications. Essential oils (EOs) are mixtures of eco-friendly natural volatile substances.

Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract.

Beef burger patties are a very perishable food product with a maximum shelf life of 3 days at 4°C, due to a fast decrease of quality parameters and microbial growth. Although some additives listed in the Regulation EU 601 (2014) are allowed in fresh minced beef and meat preparations with antioxidant functionality, no additive with antimicrobial activity is permitted. In this study, a prickly pear extract (PPE) was added to beef burger patty formulations both by direct application and encapsulation in alginate beads.

Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with An Extended Shelf Life.

An olive leaf extract (OLE) has been tested in vitro for its antibacterial activity and ability to inhibit α-glucosidase enzyme. OLE was also evaluated for its potential, when added to pasteurized milk, to preserve nutritional parameters and to limit microbial growth, thus prolonging shelf life. In vitro assays demonstrated a strong antibacterial efficacy of OLE mainly against and the capacity to inhibit α-glucosidase enzyme (IC) when used at 0.

L. Leaf Extract Induces Adiponectin and Regulates Adipogenesis.

Natural bioactive compounds may be used in obese patients because of their ability to impact on various key mechanisms involved in the complex pathophysiological mechanisms of such condition. The aim of this study was to investigate the effect of a L. leaf extract (MLE) on adipogenic differentiation of murine preadipocyte cells.

Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef.

The research aimed to expand the knowledge on the use of natural bioactive compounds for food preservation. First-crop fruit of prickly pear were subjected to water extraction and evaluated for total polyphenol content, antioxidant activity, in vitro antimicrobial performance against food spoilage and pathogenic bacteria, and betacyanin and betaxanthin content. The extract was then applied by dipping technique to packed sliced beef, to evaluate its effect on physical and chemical parameters, color and texture maintenance, as well as on microbial growth during shelf life at domestic storage conditions.

Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges.

This study investigated the potential use of two edible coatings, chitosan (CH) and locust bean gum (LBG), which incorporated chemically characterized water pomegranate peel extract (WPPE) or methanol pomegranate peel extract (MPPE) and the biocontrol agent (BCA) Wickerhamomyces anomalus, to control the growth of Penicillium digitatum and to reduce the postharvest decay of oranges. CH and LBG including pomegranate peel extracts (PPEs) at different concentrations were tested in vitro against P. digitatum to determine their antifungal efficacy; at the same time, the tolerance of viable cells of W.

Performance evaluation of volatile organic compounds by antagonistic yeasts immobilized on hydrogel spheres against gray, green and blue postharvest decays.

Wickerhamomyces anomalus, Metschnikowia pulcherrima, Aureobasidium pullulans and Saccharomyces cerevisiae yeasts were tested for their ability to survive and synthesize antifungal volatile organic compounds (VOCs) both in vitro and in vivo conditions when immobilized on commercial hydrogel spheres. The results showed a good survival of all yeasts on hydrogel spheres up to 10 days of incubation. Moreover, VOCs produced in vitro by tested yeasts inhibited Botrytis cinerea, Penicillium digitatum and P.

Potential Role of Exoglucanase Genes (WaEXG1 and WaEXG2) in the Biocontrol Activity of Wickerhamomyces anomalus.

The use of yeasts, including Wickerhamomyces anomalus, as biocontrol agents of fungi responsible for postharvest diseases of fruits and vegetables has been investigated for the past two decades. Among a variety of mechanisms, the production of glucanases coded by the "killer genes" WaEXG1 and WaEXG2 have been reported to play a role in the ability of yeast to inhibit other fungi. The objective of the present study was to determine the expression of these genes by RT-qPCR, utilizing gene-specific primers, when W.

The effect of locust bean gum (LBG)-based edible coatings carrying biocontrol yeasts against Penicillium digitatum and Penicillium italicum causal agents of postharvest decay of mandarin fruit.

Strains belonging to Wickerhamomyces anomalus, Metschnikowia pulcherrima and Aureobasidium pullulans species were tested in vitro as biocontrol agents (BCAs) against the post-harvest pathogenic molds Penicillium digitatum and Penicillium italicum. Moreover, studies aimed at screening the antifungal activity of selected yeast strains in vivo conditions against P. digitatum and P.

Biocontrol ability and action mechanism of food-isolated yeast strains against Botrytis cinerea causing post-harvest bunch rot of table grape.

Strains belonging to the species Saccharomyces cerevisiae, Wickerhamomyces anomalus, Metschnikowia pulcherrima and Aureobasidium pullulans, isolated from different food sources, were tested in vitro as biocontrol agents (BCAs) against the post-harvest pathogenic mold Botrytis cinerea. All yeast strains demonstrated antifungal activity at different levels depending on species and medium. Killer strains of W.

Mupirocin-mucin agar for selective enumeration of Bifidobacterium bifidum.

Bifidobacterium bifidum is a bacterial species exclusively found in the human intestinal tract. This species is becoming increasingly popular as a probiotic organism added to lyophilized products. In this study, porcine mucin was used as the sole carbon source for the selective enumeration of B.