Biological and Cosmetical Importance of Fermented Raw Materials: An Overview.

The cosmetics industry is currently looking for innovative ingredients with higher bioactivity and bioavailability for the masses of natural and organic cosmetics. Bioferments are innovative ingredients extracted from natural raw materials by carrying out a fermentation process with appropriate strains of microorganisms. The review was conducted using the SciFinder database with the keywords "fermented plant", "cosmetics", and "fermentation". Mainly bioferments are made from plant-based raw materials. The review covers a wide range of fermented raw materials, from waste materials (whey with beet pulp) to plant oils (F-Shiunko, F-Artemisia, F-Glycyrrhiza). The spectrum of applications for bioferments is broad and includes properties such as skin whitening, antioxidant properties (blackberry, soybean, goji berry), anti-aging (red ginseng, black ginseng, Citrus unshiu peel), hydrating, and anti-allergic (aloe vera, skimmed milk). Fermentation increases the biochemical and physiological activity of the substrate by converting high-molecular compounds into low-molecular structures, making fermented raw materials more compatible compared to unfermented raw materials.

Antimicrobial Activities of Plant Extracts against Solanum tuberosum L. Phytopathogens.

The purpose of the study was to select an environmentally friendly plant biopesticide to protect seed potatoes against phytopathogens. The scope included the evaluation of the antimicrobial activities of 22 plant water extracts, 22 water-glycol extracts, and 3 subcritical carbon dioxide extracts using the agar diffusion method against 10 potato phytopathogens. For the most effective extracts, minimal inhibitory concentration (MIC), chemical composition analysis by gas chromatography-mass spectrometry and in situ assays on seed potatoes were performed. Garlic water extract was finally selected as the most effective in phytopathogen growth inhibition, both in vitro and in situ, with MIC values ranging between 6.3-25 mg/mL. 5-Hydroxymethylfurfural was determined to be the main component of this extract (33.24%). Garlic water extract was proposed as a potential biopesticide against potato phytopathogens.

Chemical and Biological Profile and Allergenicity of Thymus baicalensis Plant of Mongolian Origin.

Thymus baicalensis is a medicinal plant recognized as a traditional Mongolian therapeutic and health-promoting food supplement. The aim of the study was to check the suitability of the tested plant for supporting the treatment of certain diseases. The following study is the first one to showcase the versatile scope of characteristics of T. baicalensis, including its volatile oil composition, polyphenolic composition, lipid composition, phenolic and flavonoid contents, antioxidant activity, antimicrobial properties and ingestive allergenicity. Myrcene, at 26.15%, was shown to be the most abundant component of the volatile oil. Compounds known as inherent components of the Thymus genus: thymol and carvacrol made up only about 0.24% of the extracted oil. As much as 10.11 g kg-1 of polyphenol compounds were identified as derivatives of luteolin-7-O-glucuronide. The lipid extract was found to be rich in palmitic acid (31.05%), while unsaturated fatty acids were not reported. Spectrophotometric determination of the phenols and flavonoids indicated 7.541 mg of gallic acid g-1 and 4.345 mg of quercitin g-1, respectively. The free radical scavenging activity was determined by the 2,2-difenylo-1-pikrylohydrazyl method at IC50 = 206.97 µg mL-1. The extracts also had a strong inhibitory effect on M. flavus and P. fluorescenes bacteria, as well as S. cerevisiae yeasts. The Bet v 1 and profilin allergens in T. baicalensis were reported at 175.17 ng g-1 and 1.66 ng g-1, respectively.

Chemical and Biological Characteristics of Oxytropis pseudoglandulosa Plant of Mongolian Origin.

Oxytropis pseudoglandulosa is used in Mongolian traditional medicine due to its numerous reported health-promoting effects. To date, there are very few scientific reports that describe this species. In this article, its volatile oil composition, lipid extract composition, total phenolic and flavonoid content, antibacterial and allergenic properties are elucidated for the first time. Hexadecanoic acid, fokienol and tricosane were determined as the most notable components of the volatile oil, at 13.13, 11.46 and 5.55%, respectively. Methyl benzoate was shown to be the most abundant component of lipid extract at 40.69, followed by (E)-prop-2-enoic acid, 3-phenyl- and benzenepropanoic acid, at 18.55 and 9.97%. With a TPC of 6.620 mg GAE g-1 and TFC of 10.316 mg QE g-1, the plant extract of O. pseudoglandulosa indicated good antioxidant activity measured by IC50 at 18.761 µg mL-1. Of the 12 tested microorganisms, B. subtilis and S. cerevisiae were the shown to be most susceptible to the plant extract, with MIC at 2.081 and 0.260% (v/v), respectively. Bet v 1-a major birch pollen allergen found in plant-based foods-was determined to be at 192.02 ng g-1 with ELISA. Such a wide spectrum of biological activity indicated by O. pseudoglandulosa lends credence for its application in food industry. Its exerted antioxidant and antimicrobial effects could improve preservation of low-processed food dedicated for consumers afflicted with allergies. Hexadecanoic acid supplemented in foods with dietary plant extracts could add to the potential anti-inflammatory impact. The analysis of lipid makeup suggests O. pseudoglandulosa extract could also be considered as natural pesticide in organic farming.

The Impact of Selected Essential Oils Applied to Non-Woven Viscose on Bacteria That Cause Lower Urinary Tract Infections-Preliminary Studies.

Inflammation of the lower urinary tract is a very common problem, which occurs particularly in women. A concept of a biotextronics system for preventive and support treatment of lower urinary tract inflammations was presented. The system includes a non-woven viscose insert for essential oils application. The oils were deposited on the non-woven viscose and incubated in the temperature of 37 °C and served a model for their action in the vapor phase as the element of the biotextronics system. The essential oils used in the research were the following: chamomile (Matricaria chamomilla L.), sage (Salvia officinalis L. and Salvia lavandulaefolia), juniper (Juniperus communis L.), thyme (Thymus vulgaris L.), and mixtures of chamomile oil with oils of each sage species in a 1:1 ratio. The oils were tested against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus epidermidis, Staphylococcus saprophyticus, and Enterococcus faecalis. The best inhibitory effect in vapor phase was noted for chamomile essential oil at the lowest concentration (0.054 µL/cm3). Both mixtures of chamomile and sage acted antagonistically, lowering the antibacterial activity of the individual oils applied solely. Juniper and Salvia officinalis essential oils at the concentrations tested increased the growth of at least one of the bacteria tested. Salvia lavandulaefolia Vahl. essential oil inhibited all bacteria, only at the concentration 0.214 µL/cm3. The thyme oil, at the concentration 0.054 µL/cm3, reduced the growth of all bacterial species tested. Chamomile and thyme essential oils were chosen for further research in the biotextronics pantiliner system.

Olive Oil with Ozone-Modified Properties and Its Application.

Olive oil application in the cosmetic industry may be extended by its ozonation, bringing about new oil properties and increased stability. Olive oil treated with 0.04 mole O3 or 0.10 mole O3 per 100 g oil was subjected to chemical parameters evaluation and composition scrutinizing by gas chromatography-mass spectrometry (GC-MS) and headspace solid-phase microextraction (HS-SPME) GC-MS analysis. The biological activity of refined and ozonated oil included their antimicrobial properties by the agar diffusion method and cytotoxicity by the MTT assay towards two normal (LLC-PK1, HaCaT) and two cancerous (Caco-2, HeLa) cell lines. The oils served as the basis in cosmetic emulsions. The chosen organoleptic features, preservative efficacy in a challenge test, and persistency during six months of these formulations were assessed. However, the ozonation of the olive oil resulted in a decrease in unsaturated acids; several additional compounds were detected in the ozonated oil, which positively affect the physicochemical, sensory, and functional properties of cosmetic emulsions. Emulsions based on the ozonated olive oil retain their properties longer compared to emulsions based on the refined olive oil. Ozonated oil treated with 0.10 mole O3/100 g oil allowed increasing the shelf life of the non-preserved formulation up to six months. A weak inhibitory effect against Candida albicans and Aspergillus brasiliensis was also demonstrated for this emulsion in the challenge test. Moreover, an interesting aroma, slightly enhanced antimicrobial activity against Escherichia coli, Staphylococcus aureus, C. albicans, A. brasiliensis, and a lack of cytotoxicity at concentrations 625 µg mL-1 make the ozonated olive oil a promising raw material for the cosmetics and pharmaceutical industries.

Ultrasound-Assisted Hydrodistillation of Essential Oil from Celery Seeds (Apium graveolens L.) and Its Biological and Aroma Profiles.

The aim of the research was to increase the efficiency of the hydrodistillation process and determine the volatile composition, biological activity, and aroma profile of essential oil from celery seeds (Apium graveolens L.). The essential oil was extracted from the plant material by ultrasonic hydrodistillation with higher efficiency when compared with classical hydrodistillation. The antimicrobial activity was evaluated using the impedimetric method for the bacteria Pseudomonas aeruginosa, Escherichia coli, Bacillus subtilis, Staphylococcus aureus, and yeast Candida vini as well as moulds Aspergillus niger and Penicillium expansum with minimal inhibitory concentration (MIC) (µL/mL) values: 30, 10, 20, 3, 30, 40, and 40, respectively. The oil possessed very weak 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity with the half maximal inhibitory concentration (IC50) value of 81.6 g/L. Initial studies of the aroma profile indicated that the perception of the fragrance of the oil could be related to the sex of the panellists. According to women, the fragrance of celery seeds oil was intense herb-like. From the men's point of view, it had a fresh, mossy, and mushroom scent.

Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview.

The food contamination issue requires continuous control of food at each step of the production process. High quality and safety of products are equally important factors in the food industry. They may be achieved with several, more or less technologically advanced methodologies. In this work, we review the role, contribution, importance, and impact of ozone as a decontaminating agent used to control and eliminate the presence of microorganisms in food products as well as to extend their shelf-life and remove undesirable odors. Several researchers have been focusing on the ozone's properties and applications, proving that ozone treatment technology can be applied to all types of foods, from fruits, vegetables, spices, meat, and seafood products to beverages. A compilation of those works, presented in this review, can be a useful tool for establishing appropriate ozone treatment conditions, and factors affecting the improved quality and safety of food products. A critical evaluation of the advantages and disadvantages of ozone in the context of its application in the food industry is presented as well.

Modelling the Ozone-Based Treatments for Inactivation of Microorganisms.

The paper presents the development of a model for ozone treatment in a dynamic bed of different microorganisms (Bacillus subtilis, B. cereus, B. pumilus, Escherichia coli, Pseudomonas fluorescens, Aspergillus niger, Eupenicillium cinnamopurpureum) on a heterogeneous matrix (juniper berries, cardamom seeds) initially treated with numerous ozone doses during various contact times was studied. Taking into account various microorganism susceptibility to ozone, it was of great importance to develop a sufficiently effective ozone dose to preserve food products using different strains based on the microbial model. For this purpose, we have chosen the Weibull model to describe the survival curves of different microorganisms. Based on the results of microorganism survival modelling after ozone treatment and considering the least susceptible strains to ozone, we selected the critical ones. Among tested strains, those from genus Bacillus were recognized as the most critical strains. In particular, B. subtilis and B. pumilus possessed the highest resistance to ozone treatment because the time needed to achieve the lowest level of its survival was the longest (up to 17.04 min and 16.89 min for B. pumilus reduction on juniper berry and cardamom seed matrix, respectively). Ozone treatment allow inactivate microorganisms to achieving lower survival rates by ozone dose (20.0 g O3/m³ O2, with a flow rate of 0.4 L/min) and contact time (up to 20 min). The results demonstrated that a linear correlation between parameters p and k in Weibull distribution, providing an opportunity to calculate a fitted equation of the process.

Ozonation as an effective way to stabilize new kinds of fermentation media used in biotechnological production of liquid fuel additives.

BACKGROUND: Intermediates from processing sugar beets are considered an attractive feedstock for ethanol fermentation due to their high fermentable sugar content. In particular, medium prepared from raw sugar beet juice seems to be suitable for use in fermentation processes, but it is microbiologically unstable and requires sterilization. RESULTS: This study investigates the effect of ozone treatment on the activity of microbial cells from Bacillus subtilis, Leuconostoc mesenteroides, Geobacillus stearothermophilus, Candida vini, and Aspergillus brasiliensis in raw sugar beet juice. Raw sugar beet juice contaminated with 10(5) cfu/mL of the microbial strains was treated with gaseous ozone (ozone concentration in the oxygen stream 0.1 g O3/L O2, flow rate 6 L/h, 10-30 min, 18-20 °C). The number of microflora decreased to 0 cfu/mL after 30 min of ozone treatment in all studied samples. CONCLUSIONS: Medium prepared from raw sugar beet juice and sterilized by ozonation is suitable for use in fermentation processes.

Hydrolates from lavender (Lavandula angustifolia)--their chemical composition as well as aromatic, antimicrobial and antioxidant properties.

It was shown that the method for obtaining hydrolates from lavender (Lavandula angustifolia) influences the content of active compounds and the aromatic, antimicrobial and antioxidant properties of the hydrolates. The content of volatile organic compounds ranged from 9.12 to 97.23 mg/100 mL of hydrolate. Lavender hydrolate variants showed low antimicrobial activity (from 0% to 0.05%). The radical scavenging activity of DPPH was from 3.6 ± 0.5% to 3.8 ± 0.6% and oxygen radical absorbance capacity (ORAC(FL)) results were from 0 to 266 µM Trolox equivalent, depending on the hydrolate variant.

The Impact of Ozone Treatment in Dynamic Bed Parameters on Changes in Biologically Active Substances of Juniper Berries.

The development of the parameters of ozone decontamination method assuring the least possible losses of biologically active substances (essential oils and polyphenols) and their activity in common juniper (Juniperus communis (L.)) berries was studied. Ozone treatment in dynamic bed was conducted 9 times. The process was conducted under different ozone concentrations (100.0; 130.0; 160.0 g O3/m3) and times (30, 60, 90 min). After each decontamination, the microbiological profile of the juniper berries was studied, and the contaminating microflora was identified. Next to the microbiological profile, the phenolic profile, as well as antioxidant activity of extracts and essential oils were determined. The total polyphenol content (TPC), composition of essential oils, free radical-scavenging capacity, total antioxidant capacity, ferric-reducing antioxidant power (FRAP), beta-carotene bleaching test (BCB) and LC-MS polyphenol analysis were carried out. The study reveals that during short ozone contact times, higher amounts of TPC, 15.47 and 12.91 mg CE/g of extract, for samples 100/30 and 130/30, respectively, were demonstrated. Whereas samples 100/60, 130/60, 100/90, and 160/90 exhibited the lowest amount of phenolics. The highest antioxidant activity was found in the methanol extract obtained from ozonated berries which exhibited the lowest IC50 in all the antioxidant assays, such as DPPH, FRAP, and BCB assays. Ozone treatment showed noteworthy potential and its usage in food manufacturing and as an alternative decontamination method should be considered.

The impact of ozone treatment on changes in biologically active substances of cardamom seeds.

The overall objective of this study was to develop a decontamination method against microorganisms in cardamom (Elettaria cardamomum (L.) Maton) seeds using ozone as a decontaminating agent. Ozone treatment was conducted 3 times, at 24-h intervals, and the parameters of the process were determined assuring the least possible losses of biologically active substances (essential oils and polyphenols): ozone concentration 160 to 165.0 g/m(3) ; flow rate 0.1 L/min; pressure 0.5 atm; time 30 min. After each step of decontamination, the microbiological profile of the cardamom seeds was studied, and the contaminating microflora was identified. Next to the microbiological profile, the total polyphenol content (TPC), composition of essential oils, free radical-scavenging capacity, total antioxidant capacity, ferric-reducing antioxidant power (FRAP), and LC-MS polyphenol analysis were determined. This study shows that extract from cardamom seeds after ozone treatment is characterized by a better radical scavenging activity (IC(50) = 24.18 ± 0.04 mg/mL) than the control sample (IC(50) = 31.94 ± 0.05 mg/mL). The extract from cardamom seeds after ozone treatment showed an improved FRAP activity as well (613.64 ± 49.79 mmol TE/g compared to 480.29 ± 30.91 mmol TE/g of control sample). The TPC and the total antioxidant capacity were negatively affected, respectively, 41.2% and 16.2%, compared to the control sample.