Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability.

The antimicrobial and antioxidant effects of plant extracts are well known, but their use is limited because they affect the physicochemical and sensory characteristics of products. Encapsulation presents an option to limit or prevent these changes. The paper presents the composition of individual polyphenols (HPLC-DAD-ESI-MS) from basil (Ocimum basilicum L.) extracts (BE), and their antioxidant activity and inhibitory effects against strains of Staphylococcus aureus, Geobacillus stearothermophilus, Bacillus cereus, Candida albicans, Enterococcus faecalis, Escherichia coli, and Salmonella Abony. The BE was encapsulated in sodium alginate (Alg) using the drop technique. The encapsulation efficiency of microencapsulated basil extract (MBE) was 78.59 ± 0.01%. SEM and FTIR analyses demonstrated the morphological aspect of the microcapsules and the existence of weak physical interactions between the components. Sensory, physicochemical and textural properties of MBE-fortified cream cheese were evaluated over a 28-day storage time at 4 °C. In the optimal concentration range of 0.6-0.9% (w/w) MBE, we determined the inhibition of the post-fermentation process and the improvement in the degree of water retention. This led to the improvement of the textural parameters of the cream cheese, contributing to the extension of the shelf life of the product by 7 days.

Stabilization of Sunflower Oil with Biologically Active Compounds from Berries.

Sunflower oil (Helianthus annuus) contains a rich concentration of polyunsaturated fatty acids, which are susceptible to rapid oxidative processes. The aim of this study was to evaluate the stabilizing effect of lipophilic extracts from two types of berries, sea buckthorn and rose hips, on sunflower oil. This research included the analysis of sunflower oil oxidation products and mechanisms, including the determination of chemical changes occurring in the lipid oxidation process via LC-MS/MS using electrospray ionization in negative and positive mode. Pentanal, hexanal, heptanal, octanal, and nonanal were identified as key compounds formed during oxidation. The individual profiles of the carotenoids from sea buckthorn berries were determined using RP-HPLC. The influence of the carotenoid extraction parameters ascertained from the berries on the oxidative stability of sunflower oil was analyzed. The dynamics of the accumulation of the primary and secondary products of lipid oxidation and the variation of the carotenoid pigment content in the lipophilic extracts of sea buckthorn and rose hips during storage demonstrated good stability at 4 °C in the absence of light for 12 months. The experimental results were applied to mathematical modeling using fuzzy sets and mutual information analysis, which allowed for the prediction of the oxidation of sunflower oil.

The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt.

The article investigated the antioxidant and antimicrobial activity of extracts from two aromatic plants-Satureja hortensis L. (SE) and Rosmarinus officinalis L. (RE), encapsulated in alginate, on-yogurt properties. The encapsulation efficiency was controlled by FTIR and SEM analysis. In both extracts, the individual polyphenol content was determined by HPLC-DAD-ESI-MS. The total polyphenol content and the antioxidant activity were spectrophotometrically quantified. The antimicrobial properties of SE and RE against gram-positive bacteria (Bacillus cereus, Enterococcus faecalis, Staphylococcus aureus, Geobacillus stearothermophilus), gram-negative bacteria (Escherichia coli, Acinetobacter baumannii, Salmonella abony) and yeasts (Candida albicans) were analyzed in vitro. The encapsulated extracts were used to prepare the functional concentrated yogurt. It was established that the addition of 0.30-0.45% microencapsulated plant extracts caused the inhibition of the post-fermentation process, the improvement of the textural parameters of the yogurt during storage, thus the shelf life of the yogurt increased by seven days, compared to the yogurt simple. Mutual information analysis was applied to establish the correlation between the concentration of the encapsulated extracts on the sensory, physical-chemical, and textural characteristics of the yogurt.

Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity.

The article focuses on the optimization of the extraction process of biologically active compounds (BAC) from grape marc-a by-product of the wine industry. The influence of temperature, specifically 30 °C, 45 °C and 65 °C, and ethanol concentration in solutions, specifically 0-96% (v/v) on the extraction yield of polyphenols, flavonoids, tannins and anthocyanins, were investigated. The composition of individual polyphenols, anthocyanins and organic acids, antioxidant activity (DPPH and ABTS) and CIELab chromatic characteristics of the grape marc extracts (GME), were characterized. The microbiostatic and microbicidal effects in direct contact of GME with pathogenic microorganisms, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, were determined in vitro. The influence of extraction parameters on the total polyphenol content (TPC), total flavonoid content (TFC), tannin content (TC), total anthocyanin content (TAC) and their interdependencies were studied using information analysis. A mathematical model was developed on cubic spline functions. The analysis of individual compounds showed the presence of a wide range of flavonoids (procyanidin B2, procyanidin B1, hyperoside and quercetin), flavones (catechin), hydroxybenzoic acid derivatives (gallic, protocatechuic, p-hydroxybenzoic acids, m-hydroxybenzoic acid, syringic acid), hydroxycinic acid derivatives and ferulic acid methyl ester. The malvidol-3-glucoside was the main anthocyanin identified in the extract. A high amount of tartaric acid was also found. GME showed significant antimicrobial activity against Gram-positive bacteria and lower activity against Gram-negative bacteria.

Efficient Extraction of Total Polyphenols from Apple and Investigation of Its SPF Properties.

The purpose of this study was to evaluate the sun protection factor (SPF) of cosmetic emulsions with the addition of hydroalcoholic apple extract. First, the total polyphenolic content, the antioxidant activity and SPF properties of the extracts obtained by sonication and refluxing were evaluated. The two extraction methods were improved using the central composite design. For cosmetic emulsion that contained a different concentration of apple extract (10-40%), a SPF value between 0.51 and 0.90 was obtained. The most efficient apple extract was obtained by reflux using 50% ethanol and a 60 min extraction time. The concentrated extract was incorporated in a cosmetic emulsion whose SPF maximum was 0.90. Accordingly, due to photoprotective properties, the apple extract can be a candidate for use in cosmetic formulations.

Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages.

The problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use in improving the quality and characteristics of fresh meat and meat products. In this context, the purpose of the present study was to evaluate the physico-chemical, microbiological, sensory properties of sausages prepared with the addition of lyophilized extract of basil, thyme or tarragon. For the beginning, the total amount of polyphenols, the antioxidant and antimicrobial activity of the extracts obtained from three spices were evaluated. In the sausages previously infected with Staphylococcus aureus and Escherichia coli it was observed that there is a much larger number of colonies of microorganisms in the control sample compared to the other samples within 24 and 48 h. Moreover, following the addition of sausage extracts, no changes were found regarding their sensory acceptability.

The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts.

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds-polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34-1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, ß-cryptoxanthin, all-trans-ß-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species.

Rose Hips, a Valuable Source of Antioxidants to Improve Gingerbread Characteristics.

The present study analyzes the complex of bioactive compounds from rose hips pulp powder (RHP) obtained after separating the seeds from Rosa canina L. in order to obtain the oil. The extract prepared from RHP was characterized in terms of the total content of polyphenols, flavonoids, cinnamic acids, flavonols, carotenoids, but also the content of individual polyphenols and carotenoids, antioxidant activity, and CIELab color parameters. The effects of some salts, potentially present in foods, and pH variations were examined to predict possible interactions that could occur when adding rosehip pulp as a food component. The results turned out to be a high content of polyphenols, carotenoids and antioxidant activity. The main phenolic components are procyanidin B1, chlorogenic acid, epicatechin, procyanidin B2, gallic acid, salicylic acid, and catechin. The carotenoid complex includes all-trans-ß-carotene, all-trans-lycopene, zeaxanthin, α-cryptoxanthin, ß-cryptoxanthin, rubixanthin, cis-ß-carotene, cis-γ-carotene and cis-lycopene. The addition of CaCl2 and NaCl to the RHP extract reduced the antioxidant activity and the strong acidic environment (pH to 2.5) decreased the antioxidant activity by 29%. The addition of rose hip powder to gingerbread has improved its general characteristics, and increased its antioxidant activity and microbiological stability, the effects of 4% RHP being the most important.

Influence of pH and ionic strength on the color parameters and antioxidant properties of an ethanolic red grape marc extract.

The aim of present study was to investigate the influences of pH and several salts on the antioxidant activity and color of an ethanolic grape marc extract. Furthermore, the phenolic content of the extract was analyzed using HPLC and spectrophotometric methods while the total antioxidant activity was assessed by the reaction with ABTS radical. Gallic acid, procyanidins B1, B2, polydatin, catechin, epicatechin, hyperoside, ferulic, chlorogenic, and salicylic acids were among the main identified polyphenols. Different pH values had slight influence on the antioxidant activity, the highest value being determined for pH 3.7. The redness, chroma, and hue were significantly enhanced at pH 3.7 and 2.6. The chromaticity decreased at pH = 5.5 and pH = 7.4, so the extract should be used with care in products with such media. The presence of salts did not noticeably affect the antioxidant activity, except the higher concentrations of CaCl2 , which decreased the antioxidant activity but enhanced the color intensity. PRACTICAL APPLICATION: The data presented in this paper could be used for the development of a new food dye with antioxidant properties of natural origin. The optimal medium conditions (i.e., pH and ionic strength) for the use of an ethanolic red grape marc extract have been identified. The information could be used in product development and product formulation, especially when functional foodstuffs are envisaged. Consequently, this paper would be of significant interest for food chemists, food technologists, food manufacturers, and especially manufacturers of food dyes and all those using natural substances in their production process.