ABSTRACT
The current study was carried out to examine in-vitro antimicrobial, antioxidant and antibiofilm efficacy of Peppermint essential oil (PEO) for its potential application in meat products. Antimicrobial activity was measured by using zone inhibition assay (ZOI) and Minimum Inhibitory Concentration (MIC) against ten food borne pathogens including four Gram-positive viz. Listeria monocytogenes, Enterococcus faecalis, Bacillus cereus and Staphylococcus aureus and six Gram-negative viz. Proteus mirabilis, Salmonella enterica serovar Typhi, Klebsiella pneumonia, Shigella flexneri, Escherichia coli and Pseudomonas aeruginosa whereas antioxidant assay was measured using 1,1 diphenyl-2 picrylhydrazyl (DPPH) and 2-2- azinobis-3 ethylbenthiazoline-6-sulphonic acid (ABTS) radical scavenging activity. Maximum zone size was observed for Proteus mirabilis whereas, MIC values ranged from 5000-20000 ppm for all tested organisms. The oil was found to be more effective against Pseudomonas aeruginosa and Salmonella enterica serovar Typhi. Antibiofilm activity (%) was also performed against pure cultures of two pathogens i.e. Listeria monocytogenes and Proteus mirabilis as positive control. The results exhibited that with application of PEO, biofilm formation of both Listeria monocytogenes and Proteus mirabilis was inhibited by 45.80% and 73.01%, respectively in contrast to their respective controls. ABTS and DPPH radical scavenging activity of PEO was measured at five different concentrations and values were ranging from 17.24-49.07% for ABTS whereas 35.16 – 60.70% for DPPH under investigation. It can be concluded that peppermint essential oil possesses potent antimicrobial, antioxidant and antibiofilm activity and can be further used as a natural alternative for preservation in meat industry
ABSTRACT
The present study was conducted to study consumption pattern, awareness and hygienic practices adopted for meat and its products in different zones of Ludhiana city through contact survey method. A bilingual (Punjabi and English) questionnaire/interview schedule comprising questions related to meat consumption, processing pattern, awareness of consumers regarding type of meat and hygiene was designed. A total sample size of 800 respondents (256 females + 544 males) was taken for the survey by dividing Ludhiana city into four hypothetical zones, namely; Zone I, II, III and IV by using a random sampling method. The effect of zone of sampling revealed that people from Zone I preferred cold processing while those from zones II, III and IV preferred hot processing of meat. People from the entire four zones were not aware of the Food Safety and Standards Act (FSSA) in meat industry. Irrespective of the zones, the people were not aware of the government policies for meat production and export in India. The respondents from zone I were comparatively adopting hygienic practices in meat processing than all other zones. It could be concluded that consumers are still not aware about meat processing and hygienic considerations and there is a dire need to educate them about different food laws
ABSTRACT
The present study was conducted to extract ACE-I inhibitory peptides from duck egg using proteases from different sources viz. plant (papain and ficin), animal (trypsin) bacterial (Alcalase). Initially, the whole duck egg liquid was defatted with multiple washing with ethanol. The partially denatured whole duck egg proteins were subjected to hydrolysis using preoptimized conditions (enzyme substrate ratio, pH, temperature, incubation time) w.r.t. each enzyme. Four treatments viz duck egg hydrolysed with alcalase (DEA), duck egg hydrolysed with ficin (DEF), duck egg hydrolysed with papain (DEP) and duck egg hydrolysed with trypsin (DET) were prepared. The collected respective hydrolysates were fractionated using ultrafiltration to obtain different fractions on the basis of molecular weight (kilo dalton) viz. whole: DEPH, >10 kDa: DEPH-1, 5-10 kDa: DEPH-2, 1-5 kDa: DEPH-3 and <1 kDa: DEPH-4. The whole hydrolysates and their fractions were evaluated for their ACE-I inhibitory activity under in-vitro condition. Amongst all the hydrolysates and their fractions, the ACE-I inhibitory activity of DEPH were significantly (p<0.05) higher than their respective fractions and DEPH of DEP exhibited the highest activity. However, all the fractions displayed varied (p<0.05) ACE-I inhibitory activity with each other. Results suggested that the duck egg protein hydrolysates and their fractions have strong antihypertensive activity which can be exploited to develop nutraceuticals or functional foods