Carvacrol and thymol effect in vapor phase on Escherichia coli and Salmonella serovar Typhimurium growth inoculated in a fresh salad.

This study aimed to evaluate the antimicrobial effect of thymol and carvacrol in inhibiting Escherichia coli and Salmonella serovar Typhimurium inoculated on a fresh green salad through the vapor phase. A film-forming solution was prepared by dissolving starch, sorbitol, and variying concentrations of carvacrol, thymol, and a mixture of both. The film-forming solution containing the respective antimicrobial agent was then added lid, which was sealed rigidly and hermetically to achieve different concentrations (105 mg/L of air of carvacrol, 105 mg/L of air of thymol, and a mixture of 52 mg/L of air of carvacrol and 52 mg/L of air of thymol). Each active package contained fresh green salad inoculated with E. coli or Salmonella serovar Typhimurium. The active packages were then sealed and refrigerated at a temperature of 6 °C for 48 h. Growth/inhibition curves were modelled using the Weibull equation, and consumer acceptance was evaluated. Carvacrol can reduce up to 0.5 log-cycles, while thymol can reach almost 1 log cycle. Blending the components with half the concentration has a synergistic effect, inhibiting up to 2.5 log cycles. Consumer ratings revealed no significant differences between the packages. However, the average score was 5.4 on a 9-point hedonic scale, evaluators' comments did not indicate dislike or a strong taste characteristic of thymol and carvacrol.

Uncovering the Role of Hormones in Enhancing Antioxidant Defense Systems in Stressed Tomato (Solanum lycopersicum) Plants.

Tomato is one of the most important fruits worldwide. It is widely consumed due to its sensory and nutritional attributes. However, like many other industrial crops, it is affected by biotic and abiotic stress factors, reducing its metabolic and physiological processes. Tomato plants possess different mechanisms of stress responses in which hormones have a pivotal role. They are responsible for a complex signaling network, where the antioxidant system (enzymatic and non-enzymatic antioxidants) is crucial for avoiding the excessive damage caused by stress factors. In this sense, it seems that hormones such as ethylene, auxins, brassinosteroids, and salicylic, jasmonic, abscisic, and gibberellic acids, play important roles in increasing antioxidant system and reducing oxidative damage caused by different stressors. Although several studies have been conducted on the stress factors, hormones, and primary metabolites of tomato plants, the effect of endogenous and/or exogenous hormones on the secondary metabolism is still poorly studied, which is paramount for tomato growing management and secondary metabolites production. Thus, this review offers an updated overview of both endogenous biosynthesis and exogenous hormone application in the antioxidant system of tomato plants as a response to biotic and abiotic stress factors.

Combined Effect of the Potassium Dose and Plant Biofertilization by Acinetobacter calcoaceticus on the Growth, Mineral Content, Nutritional Quality, Antioxidant Activity, and Metabolomic Features of Tomatillo Fruits (Physalis ixocarpa Brot.).

An Acinetobacter calcoaceticus UTMR2 strain was evaluated in tomatillo plants (Physalis ixocarpa Brot.) using a factorial design with different potassium doses (100, 75, 50 and 0% of the recommended dose). In addition to the agronomic parameters, an analysis of the physicochemical, antioxidant, and metabolomic properties of the fruit was performed. The application of the inoculant affected several parameters of the plant (chlorophyll, weight, and contents of several mineral elements) as well as of the fruit (yield, maturity index, FRAP antioxidant capacity, and contents of protein, fiber, and fat). A multivariate analysis was performed by means of a PCA and a heatmap, indicating that the inoculant induced a strong modulating activity in tomatillo plants for the evaluated parameters, with a remarkable effect at low K doses (0 and 50%). The inoculated treatment at 75% of the K dose resulted in similar plant and fruit characteristics to the fully fertilized control. On the other hand, the biofertilized treatment with no K addition resulted in the highest values in the plant and fruit parameters. In addition, from the metabolomics analysis of the fruits at 75% of the K dose, the up-regulation of 4,4″-bis(N-feruloyl)serotonin, salvianolic acid K, and chlorogenic acid was observed, which may have a role in anti-senescence and resistance mechanisms. In conclusion, the rhizobacterial strain had a positive effect on plant growth, nutritional quality, bioactive compounds, and antioxidant activity of tomatillo fruits at reduced doses of K fertilizer, which gives support for its consideration as an effective biofertilizer strain.

Evaluation of Pretreatments and Extraction Conditions on the Antifungal and Antioxidant Effects of Garlic (Allium sativum) Peel Extracts.

This study aimed to evaluate the effect of pretreatments and extraction conditions on the antioxidant and antifungal characteristics of garlic peel extracts. The effect of pretreatments (fermentation and steam cooking) on the yield, antifungal (Colletotrichum gloeosporioides and Botrytis cinerea), and antioxidant (total phenolic compounds, total flavonoids, and antioxidant capacity) properties of garlic peel extracts were evaluated. A selected pretreatment was applied to evaluate the extraction conditions (solvent, solvent concentration, temperature, and time) on the antifungal activity of garlic peel extracts. At last, garlic peel extracts obtained under specific conditions was applied to papaya and strawberry fruits as preventive and curative treatments against Colletotrichum gloeosporioides and Botrytis cinerea, respectively. Steam cooking pretreatment significantly increased the antifungal and antioxidant capacities of garlic peel extracts compared to the fermentation process. Garlic peel extracts obtained with methanol (60%) for 18 h (25 °C) showed the highest antifungal activity against both microorganisms assessed (57.57% and 75.76% for B. cinerea and C. gloeosporioides, respectively,) on in vitro assays. Moreover, in vivo results indicated that preventive treatment significantly reduced rot disease in papaya (88.95%) and strawberry (54.13%) fruits. Although more studies about the antifungal mechanisms of garlic peel extracts are needed, these results indicated that garlic peel extracts could be used as an antifungal agent.

Potential use of banana peel (Musa cavendish) as ingredient for pasta and bakery products.

The consumption of fruits and vegetables involves the disposal of the inedible parts, conveying challenges such as waste management and environment pollution. In recent years, there have been multiple studies aimed at finding alternatives that reduce the negative impact of food/agricultural waste. Since most studies done with by-products recommend their careful selection, the aim of this study was to verify if discarded banana peels could be disinfected until microbiologically safe and to determine if they could still provide nutrients to formulate food products with sensory characteristics acceptable to a consumer market after disinfection. Banana peels were collected from markets, restaurants, and greengrocers. They were disinfected, dried, and pulverized to obtain a flour which was subjected to microbiological and proximal analysis. Once its microbial safety was assured, this flour was incorporated into bakery and pasta products, replacing wheat flour with 5-20% banana peel flour (BPF). The sensory evaluation of the different products was carried out and, after verifying that the products were sensory acceptable, the proximal analysis was implemented. The formulated products were suitable for the addition of BPF up to 10%, in which the Acceptability Index was higher than 80% and significant increases in fiber and fat were achieved. We conclude that waste banana peel flour can be incorporated into bread and pasta products for human consumption to provide nutrients which might contribute to reduce this type of waste and to recover nutrients from otherwise disposed banana peels.

Detection of Saffron's Main Bioactive Compounds and Their Relationship with Commercial Quality.

This review aims to evaluate the state of saffron's main bioactive compounds and their relationship with its commercial quality. Saffron is the commercial name for the dried red stigmas of the Crocus sativus L. flower. It owes its sensory and functional properties mainly to the presence of its carotenoid derivatives, synthesized throughout flowering and also during the whole production process. These compounds include crocin, crocetin, picrocrocin, and safranal, which are bioactive metabolites. Saffron's commercial value is determined according to the ISO/TS3632 standard that determines their main apocatotenoids. Other techniques such as chromatography (gas and liquid) are used to detect the apocarotenoids. This, together with the determination of spectral fingerprinting or chemo typing are essential for saffron identification. The determination of the specific chemical markers coupled with chemometric methods favors the discrimination of adulterated samples, possible plants, or adulterating compounds and even the concentrations at which these are obtained. Chemical characterization and concentration of various compounds could be affected by saffron's geographical origin and harvest/postharvest characteristics. The large number of chemical compounds found in the by-products (flower parts) of saffron (catechin, quercetin, delphinidin, etc.) make it an interesting aromatic spice as a colorant, antioxidant, and source of phytochemicals, which can also bring additional economic value to the most expensive aromatic species in the world.

The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus).

Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the most important post-harvest step for converting C. sativus stigmas into saffron. The aim of this review is to evaluate saffron's post-harvest conditions in the development of volatile compounds and its aroma descriptors. It describes saffron's compound generation by enzymatic pathways and degradation reactions. Saffron quality is described by their metabolite's solubility and the determination of picrocrocin, crocins, and safranal. The drying process induce various modifications in terms of color, flavor and aroma, which take place in the spice. It affects the aromatic species chemical profile. In the food industry, saffron is employed for its sensory attributes, such as coloring, related mainly to crocins (mono-glycosyl esters or di-glycosyl polyene).

Métodos combinados para incrementar la vida en anaquel de agua de coco obtenida de comercios no establecidos de la Ciudad de Puebla, México / Combined methods for increasing the shelf life of coconut water obtained from the non-established commerce of Puebla City, Mexico

RESUMEN Objetivo Evaluar el efecto de la aplicación de métodos combinados para incrementar la vida en anaquel de agua de coco. Métodos El agua de coco fue obtenida de comercios no establecidos en la Ciudad de Puebla, México. El agua de coco fue tratada con luz ultravioleta-C, vainillina o cinamaldehído y almacenada a 5 y 22°C. Se evaluó el efecto de estas tecnologías sobre el crecimiento microbiano de bacterias mesófilas aerobias, mohos y levaduras. Resultados El tratamiento con luz ultravioleta-C redujo la carga microbiana de bacterias mesófilas aerobias y mohos y levaduras en 3,2 y 2,9 ciclos logarítmicos, respectivamente. Durante el almacenamiento del agua de coco, la combinación de luz ultravioleta-C, cinamaldehído y baja temperatura mantuvo una carga microbiana en ambos grupos de microorganismos por debajo de 10 UFC/mL, durante 30 días. Conclusión La aplicación de métodos combinados puede ser una alternativa a bajo costo para la conservación de agua de coco.

ABSTRACT Objective To evaluate the effect of combined methods for increasing the shelf life of coconut water. Methods Coconut water was obtained from non-established commerce of Puebla City, Mexico. Coconut water was treated with ultraviolet-C light, vanillin or cinnamaldehyde, and stored at 5 and 22°C. The effect of combined methods was evaluated in the growth of aerobic mesophiles and molds plus yeasts. Results Ultraviolet-C light treatment reduced the microbial load of aerobic mesophiles and molds plus yeast in 3,2 and 2,9 log cycles, respectively. In stored coconut water, the combination of ultraviolet-C light, cinnamaldehyde and low temperature maintained the microbial load in both groups of microorganisms under 10 CFU/mL for 30 days. Conclusion Combined methods may be an alternative at a low cost for the conservation of coconut water.

Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides.

The aim of this work was to evaluate the in vitro and in vivo effectiveness of thymol and carvacrol added to edible starch films and coatings against Colletotrichum gloeosporioides. In vitro evaluation consisted of determining minimal inhibitory concentration (MIC) of carvacrol and thymol was determined at different pH values against Colletotrichum gloeosporioides. With MIC values, binary mixtures were developed. From these results, two coatings formulations were in vivo evaluated on mango and papaya. Physicochemical analysis, color change, fruit lesions and C. gloeosporioides growth were determined during storage. In vitro assay indicated that the MIC value of carvacrol and thymol against C. gloeosporioides was 1500 mg/L at pH 5. An additive effect was determined with 750/750 and 1125/375 mg/L mixtures of carvacrol and thymol, respectively. Coated fruits with selected mixtures of carvacrol and thymol presented a delay in firmness, maturity index and color change. Moreover, a fungistatic effect was observed due to a reduction of lesions in coated fruits. These results were corroborated by the increase in the lag phase value and the reduction of the growth rate. Carvacrol and thymol incorporated into edible films and coatings are able to reduce the incidence of anthracnose symptoms on mango and papaya.

Essential oils in vapor phase as alternative antimicrobials: A review.

The antimicrobial effectiveness of essential oils (EOs) against many foodborne microorganisms when applied by direct contact has been extensively demonstrated. However, the vapor phase and volatile components present in EOs have not been thoroughly investigated; there are a small number of published reports on the antimicrobial activity of some EOs and a few of their components against selected microorganisms. It is well known that the antimicrobial activity of EOs depends mainly on their chemical composition. It is also important; however, to understand the volatility of these compounds as well as the methodologies used to evaluate the antimicrobial effectiveness of their vapor phase. This review focuses on recent research regarding the chemical composition of EOs, their biological activity and mechanisms of action, the antimicrobial activity of EOs in the vapor phase, the different techniques that have been proposed to evaluate the antimicrobial effects of EOs in the vapor phase, and actual and potential applications of EOs in the vapor phase. Although there is still no standard methodology for determining the activity of EOs in the vapor phase, results reported thus far are encouraging and suggest possible applications in food preservation.

High-Intensity Light Pulses To Inactivate Salmonella Typhimurium on Mexican Chia (Salvia hispanica L.) Seeds.

Chia seeds provide a suitable environment for microorganisms. However, it is difficult to disinfect these seeds with water and/or chemical disinfectant solutions because the mucilage in the seeds can absorb water and consequently form gels. High-intensity light pulses (HILP) is one of the most promising emerging technologies for inactivating microorganisms on surfaces, in clear liquids and beverages, and on solid foods. The aim of this work was to evaluate the effect of HILP on Salmonella Typhimurium in culture medium (in vitro tests) and inoculated onto chia seeds (in vivo tests). HILP was effective against Salmonella Typhimurium under both conditions: 8 s of treatment (10.32 J/cm2) resulted in a 9-log reduction during in vitro tests, and 15 s of treatment (19.35 J/cm2) resulted in a 4-log reduction on the inoculated chia seeds. Salmonella Typhimurium inactivation kinetics were accurately described using the Weibull model (R2 > 0.939). These results indicate that the use of HILP for microbial inactivation on seeds could generate products suitable for human consumption.

Structural, Physical, and Antifungal Characterization of Starch Edible Films Added with Nanocomposites and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil.

The aim of this study was to evaluate the structural, physical, and antifungal characteristics of starch edible films added with nanocomposites and Mexican oregano (Lippia berlandieri Schauer) essential oil (EO). Starch edible films were formulated with Mexican oregano EO (0%, 1%, or 2% v/v) and bentonite or halloysite (2%). Physical properties such as L* (luminosity), hue, film thickness, and O2 and CO2 permeability were determined. Structural analysis was carried out via atomic force microscopy (AFM). Antifungal activity against Aspergillus niger, Fusarium spp., and Rhizopus spp. was evaluated. The addition of EO and nanocomposites reduced luminosity, providing color to the edible films. Film thickness increased through the addition of EO concentration. O2 and CO2 permeability was increased by bentonite/EO films, and for halloysite films, CO2 permeability decreased as EO concentration increased. The addition of EO with both nanocomposites shows an evident morphological change in film structure, decreasing pore density and increasing pore size. In general, Mexican oregano EO added to edible starch films has an adequate fungicidal effect. The most sensitive microorganism tested was A. niger. Edible films added with Mexican oregano EO and nanocomposites show better physical and antifungal properties due to an adequate structural change in the biopolymer matrix.

Antioxidant and Antimicrobial Activity of Mexican Oregano (Poliomintha longiflora) Essential Oil, Hydrosol and Extracts from Waste Solid Residues.

Poliomintha longiflora is a Mexican oregano, which has not been widely studied. This work aimed to describe the chemical composition, antimicrobial and antioxidant activities present in P. longiflora essential oil (EO), the hydrosol from EO extraction and extracts from waste solid residues (WSRs), identified as ethanol extract, ethyl acetate extract and the subfractions of ethanol and ethyl acetate extracts. The chemical characterization of the EO, hydrosol and WSR extracts was performed by GC⁻MS and HPLC. Their antioxidant activity was evaluated using two methods, and their antimicrobial activity was evaluated against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Salmonella Typhimurium. Thirty-one chemical components were identified in the EO. The subfractions from the ethanol and ethyl acetate extracts contain methylmaleic anhydride, thymoquinone, thymol, carvacrol, thymol acetate, carvacrol acetate, and phenolic acids. The EO presented the highest biological activities for antioxidant (136.05 mg equivalent of ascorbic acid/g (AAE/g); IC50 83.70 µg/mL of 2, 2-diphenyl-1-picrylhydrazyl (DPPH)) and antimicrobial tests (minimal inhibitory concentration (MIC) value of 250⁻750 mg/L), while the hydrosol and the ethyl acetate extract from WSRs had the lowest antioxidant activity (14.16 and 12.29 mg AAE/g respectively), and the hydrosol had the lowest antimicrobial activity (MIC of 3000 mg/L). The data suggest that Mexican oregano P. longiflora hydrosol and extracts from waste solid residues can still have compounds with antimicrobial and antioxidant capacities.

Growth modeling to control (in vitro) Fusarium verticillioides and Rhizopus stolonifer with thymol and carvacrol.

The aim of this study was to evaluate the antifungal activity (in vitro) of thymol and carvacrol alone or in mixtures against Fusarium verticillioides and Rhizopus stolonifer, and to obtain primary growth models. Minimal inhibitory concentration (MIC) was evaluated with fungal radial growth with thymol or carvacrol concentrations (0-1600mg/l). Mixtures were evaluated using concentrations below MIC values. Radial growth curves were described by the modified Gompertz equation. MIC values of carvacrol were 200mg/l for both fungi. Meanwhile, MIC values of thymol were between 500 and 400mg/l for F. verticillioides and R. stolonifer, respectively. A synergistic effect below MIC concentrations for carvacrol (100mg/l) and thymol (100-375mg/l) was observed. Significant differences (p<0.05) between the Gompertz parameters for the antimicrobial concentrations and their tested mixtures established an inverse relationship between antimicrobial concentration and mycelial development of both fungi. Modified Gompertz parameters can be useful to determine fungistatic concentrations.

Hábitos alimentarios en una población de jóvenes universitario (18-25 años) de la ciudad de Puebla / Eating habits in a population of university student (18-25 years) of the city of Puebla

Fundamentos: Algunos estudios han puesto de relieve la existencia en jóvenes de hábitos alimentarios incorrectos y desconocimiento respecto a las características de una dieta equilibrada, y la relación que tiene la presencia de sobrepeso, obesidad, escasa actividad física y mala calidad de la dieta como factores de riesgo para desarrollar enfermedades crónico-degenerativas a corto o mediano plazo. Métodos: Se realizó un estudio descriptivo exploratorio de carácter transversal con una muestra de 254 hombres y 246 mujeres. estudiantes de diversas facultades de la Benemérita Universidad Autónoma de Puebla de la ciudad de Puebla, México. Resultados: La población refiere si desayunar, sin embargo, no lo hacen muy frecuentemente debido a la falta de tiempo, y la mayoría ingiere alimentos durante el día dentro de la universidad, principalmente comida rápida que provee de energía en exceso y que no aporta suficientes nutrientes esenciales. En cuanto a cultura nutricional. las mujeres poseen mayores conocimientos que los hombres en general, pero esto no incide sobre una mejora en sus hábitos alimentarios. Conclusiones: Los hábitos y conocimientos alimentarios de la población estudiada, no son satisfactorios, se preocupan por no aumentar de peso. y los horarios escolares tan exigentes son su principal impedimento para lograr llevar una dieta adecuada. Se considera una necesidad fundamental la orientación nutricional incluso a nivel universitario (AU)

Background: Some studies have highlighted the existence in young people of incorrect eating habits and lack of knowledge regarding the characteristics of a balanced diet, and the relationship of overweight, obesity, low physical activity and poor diet quality as risk factors of developing chronic- degenerative diseases in the short or medium term. Methods: A cross-sectional exploratory descriptive study was carried out with a sample of 254 men and 246 women, students from different faculties of the Autonomous University of Puebla. in the city of Puebla. Mexico. Results: The population reports that they do have breakfast, however, they don t do it very frequently due to lack of time, and most eat food during the day inside the university, is mainly fast food that provides excess energy and does not provide enough essential nutrients. As for nutritional culture. women have greater knowledge than men in general, but this does not affect an improvement in their eating habits. Conclusions: The dietary habits and knowledge of the population studied are not satisfactory, they worry about not gaining weight. and the school hours so demanding are their main impediment to achieving an adequate diet. It is considered a fundamental need for delivery of nutritional guidance even at the university level (AU)

Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages.

The aim of this research was to evaluate the effect of ultraviolet-C light on physicochemical, bioactive, microbial, and sensory characteristics of carrot beverages. Beverages were formulated with different concentrations of carrot juice (60, 80, and 100% [v/v]) and treated with ultraviolet-C light at different flow rates (0, 0.5, 3.9, and 7.9 mL s(-1)) and times (5, 10, 15, 20, and 30 min), equivalent to ultraviolet-C dosages of 13.2, 26.4, 39.6, 52.8, and 79.2 J cm(-2) Total soluble solids, pH, and titratable acidity were not affected by the ultraviolet-C light treatment. Ultraviolet-C light significantly affected (p < 0.05) color parameters of pure juice; however, at low concentration of juice, total color change was slightly affected (ΔE = 2.0 ± 0.7). Phenolic compounds (4.1 ± 0.1, 5.2 ± 0.2, and 8.6 ± 0.3 mg of GAE 100 mL(-1) of beverage with 60, 80, and 100% of juice, respectively) and antioxidant capacity (6.1 ± 0.4, 8.5 ± 0.4, and 9.4 ± 0.3 mg of Trolox 100 mL(-1) of beverage with 60, 80, and 100% of juice, respectively) of carrot beverages were not affected by ultraviolet-C light treatment. Microbial kinetics showed that mesophiles were mostly reduced at high flow rates in carrot beverages with 60% of juice. Maximum logarithmic reductions for mesophiles and total coliforms were 3.2 ± 0.1 and 2.6 ± 0.1, respectively, after 30 min of ultraviolet-C light processing. Beverages were well accepted (6-7) by judges who did not perceive the difference between untreated and Ultraviolet-C light treated beverages.