This study investigated the potential of pulsed electric field (PEF) extraction in enhancing the antimicrobial properties related to anti-acne and deodorant properties of extract. The dried leaf and rhizome of were extracted using 95% / ethanol through both conventional solvent extraction and PEF extraction techniques (10, 14, and 20 kV/cm). The chemical composition of the extracts was analyzed. The antimicrobial activities, specifically in relation to acne treatment against and deodorant properties against , , , , and , were determined. The irritation profile of was evaluated using the hen's egg chorioallantoic membrane test. The results showed that PEF extraction increased the extract yield, particularly at an electric field strength of 20 kV/cm. Furthermore, PEF extraction significantly enhanced the ellagic acid content, particularly in the leaf extract. Furthermore, the leaf extract demonstrated stronger inhibitory effects against microorganisms associated with body odor and acne compared to the rhizome extract. Notably, all extracts exhibited no signs of irritation, indicating their safety. Overall, the findings suggest that PEF extraction from enhances yield, bioactive compound content, and antimicrobial effects. This indicates the potential of the extract for acne treatment and deodorant use.
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http://dx.doi.org/10.3390/antibiotics13010108 | DOI Listing |
Foods
January 2025
Centro de Investigação de Montanha (CIMO), Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Underutilized plant species such as (Forssk.) Less., Pomel, and L.
View Article and Find Full Text PDFInt J Mol Sci
December 2024
Department of Pharmaceutical Biology and Biotechnology, Division of Pharmaceutical Biology and Botany, Wrocław Medical University, 50-367 Wrocław, Poland.
This study aims to explore the effect of pulsed electric field (PEF) treatment as a method very likely to result in reversible electroporation of Georgi underground organs, resulting in increased mass transfer and secondary metabolites leakage. PEF treatment with previously established empirically tailored parameters [E = 0.3 kV/cm (U = 3 kV, d = 10 cm), t = 50 µs, N = 33 f = 1 Hz] was applied 1-3 times to roots submerged in four different Natural Deep Eutectic Solvents (NADES) media (1-choline chloride/xylose (1:2) + 30% water, 2-choline chloride/glucose (1:2) + 30% water, 3-choline chloride/ethylene glycol (1:2), and 4-tap water (EC = 0.
View Article and Find Full Text PDFMicroorganisms
December 2024
Department of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
Components of yeast cell walls, such as β-glucans and mannoproteins, show promise for developing sustainable biopolymers for food packaging. Efficient extraction, however, is challenging due to the complexity of the yeast cell wall. This study explored high-pressure homogenisation (HPH) and pulsed electric fields (PEFs), alone and with heat treatment (TT), on bakery yeast (BY) and brewery spent yeast (BSY) biomasses.
View Article and Find Full Text PDFMicroorganisms
December 2024
Department of Plant Physiology, Faculty of Biology, Sofia University "St. Kliment Ohridski", 1164 Sofia, Bulgaria.
Baker's yeast is a key starting material for producing extracts with diverse compositions and applications. This study investigates the effect of pulsed electric field (PEF) pretreatment, which induces irreversible electropermeabilization, on the enzymatic hydrolysis of yeast. Cell suspensions were exposed to monopolar rectangular pulses in a continuous flow system followed by 4 h of incubation with Alcalase at concentrations of 0.
View Article and Find Full Text PDFMolecules
December 2024
Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
Apple pomace, a by-product of apple juice production, is typically discarded as waste. Recent approaches have focused on utilizing apple pomace by extracting beneficial bioactive compounds, such as antioxidant phenolic compounds (PCs). Before these PC-rich extracts can be used in food products, they must undergo food preservation and processing methods.
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