Increasing the functionality of sponge cakes by mint, and cocoa powder addition.

While sponge cake is one of the most well-liked cookies in the world, mint and cocoa have both been shown to be excellent sources of antioxidant compounds. Therefore, the aim of the study was to create functional sponge cakes with the addition of Dutch cocoa powder and different types of mint, with proven increased total antioxidant and polyphenol content. Additionally, made an effort to produce functional sponge cakes enhanced with cocoa powder and dried, ground mint leaves. To accomplish this, the cakes with cocoa addition were also added 1, 3, and 5% of the ground mint variety, and then the changes in their antioxidant and polyphenol content were assessed. To prove the functionality of cakes, total polyphenol content was detected by Folin-Ciocalteu, while all antioxidant content was measured by the FRAP method. The spectrophotometric analysis supported the functionality of sponge cakes and the baking losses of identified components. The total polyphenol content of baked goods ranged from 1.37 to 1.66 mg GAE/g for peppermint cakes, from 1.66 to 1.87 mg GAE/g for spearmint cakes, and from 1.20 to 1.68 mg GAE/g for strawberry mint sponge cakes. The total antioxidant content of the functional cakes changed between 1.84 and 2.82 mg AAE/g for peppermint cakes, from 1.84 to 4.00 mg AAE/g for spearmint cakes, and from 1.56 to 2.94 mg GAE/g for strawberry mint sponge cakes. The natural control samples, and control sponge cakes made without mint addition with only cocoa powder always had lower levels of polyphenols and antioxidants. All samples had baking loss (control samples had the highest in all cases), but strawberry mint samples had the least of it when it came to antioxidant content and spearmint samples had the least in the case of polyphenol content. Overall, mints and Dutch cocoa powder are appropriate for the production of functional bakery goods because they give the final product a tasty flavor and provide a significant amount of antioxidants and polyphenols despite baking.

Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review.

Since foodborne diseases are often considered as one of the biggest public health threats worldwide, effective preservation strategies are needed to inhibit the growth of undesirable microorganisms in food commodities. Up to now, several techniques have been adopted for the production of safe and high-quality products. Although the traditional methods can improve the reliability, safety, and shelf-life of food, some of them cannot be applied without rising health concerns. Thereby, the addition of various phytochemicals has gained much attention during the last decades, especially for meat products that may be contaminated with pathogenic and spoilage organisms. Thyme (Thymus vulgaris L.), as an important medicinal and culinary herb, is a promising source of bioactive compounds that have a great impact on the microbiological stability of meat by suppressing the undesirable microflora. However, the use of these antimicrobials is still facing difficulties due to their aromatic properties and variable efficacy against targeted species. In this paper, we provide an overview on the potential effects of thyme essential oil (EO) and thymol as bio-preservative agents in meat products. Furthermore, this paper provides insights into the limitations and current challenges of the addition of EOs and their constituents to meat commodities and suggests viable solutions that can improve the applicability of these phytochemicals.

The beneficial effect of peppermint (Mentha X Piperita L.) and lemongrass (Melissa officinalis L.) dosage on total antioxidant and polyphenol content during alcoholic fermentation.

Our research aimed to create an herbal fermented alcoholic beverage with high antioxidant and polyphenol content. In this study, continuous sampling was performed throughout the fermentation period, and the changes in total antioxidant (TA) and total polyphenol (TP) contents were determined. After processing the raw material, the prepared herbs were added in 0.5 and 1.0 v/v% concentrations to the samples. The TP content of the control sample was between 1.17 and 1.57 mg/g, and the TA content was 2.12 and 2.54 mg/g during the fermentation process. The lemongrass dosage increased 77.86 % the antioxidant and 70.98 % the polyphenol content by the end of the fermentation process. In the best case, the peppermint dosage increased 72.80 % of the antioxidant content and 72.05 % of the polyphenol content. Overall, fermentation combined with herbs dosage could increase the bioavailability of products made from its polyphenol and antioxidant contents and can be used to develop novel functional foods.

Iconic Arable Weeds: The Significance of Corn Poppy (Papaver rhoeas), Cornflower (Centaurea cyanus), and Field Larkspur (Delphinium consolida) in Hungarian Ethnobotanical and Cultural Heritage.

There are an increasing number of initiatives that recognize arable weed species as an important component of agricultural biodiversity. Such initiatives often focus on declining species that were once abundant and are still well known, but the ethnographic relevance of such species receives little recognition. We carried out an extensive literature review on the medicinal, ornamental, and cultural applications of three selected species, Papaver rhoeas, Centaurea cyanus, and Delphinium consolida, in the relevant Hungarian literature published between 1578 and 2021. We found a great diversity of medicinal usages. While P. rhoeas stands out with its sedative influence, D. consolida was mainly employed to stop bleeding, and C. cyanus was most frequently used to cure eye inflammation. The buds of P. rhoeas were sporadically eaten and its petals were used as a food dye. All species fulfilled ornamental purposes, either as garden plants or gathered in the wild for bouquets. They were essential elements of harvest festivals and religious festivities, particularly in Corpus Christi processions. P. rhoeas was also a part of several children's games. These wildflowers were regularly depicted in traditional Hungarian folk art. In poetry, P. rhoeas was used as a symbol of burning love or impermanence; C. cyanus was frequently associated with tenderness and faithfulness; while D. consolida regularly emerged as a nostalgic remembrance of the disappearing rural lifestyle. These plants were also used as patriotic symbols in illustrations for faithfulness, loyalty, or homesickness. Our results highlight the deep and prevalent embeddedness of the three iconic weed species studied in the folk culture of the Carpathian Basin. The ethnobotanical and cultural embeddedness of arable weed species should also be considered when efforts and instruments for the conservation of arable weed communities are designed.

Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product.

This study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the seed of eight different grape varieties. We also attempt to create a functional loaf enriched with grape seed meal. To achieve this goal, 3, 6, and 9% of the grape seed meal were added to the loaves made of bread flour and gluten-free flour mixture, and then the changes in their antioxidant and polyphenol content were examined. Based on the results, there were significant differences between the polyphenol and antioxidant content of grape seed varieties. The antioxidant content of the grape seeds varied between 228.50 mg AAE/g (94.80 mg TE/g) and 438.33 mg AAE/g (181.86 mg TE/g) in case of fatty samples, and between 176.29 mg AAE/g (41.24 mg TE/g) and 424.91 mg AAE/g (99.40 mg TE/g) in case of defatted samples. The total polyphenol content of the fatty samples changed between 91.16 and 221.81 mg GAE/g; in case of defatted samples, it ranged from 46.01 to 207.68 mg GAE/g. Rhine Riesling contained the greatest amount of these compounds. The functionality of loafs was confirmed by spectrophotometric analysis. Total polyphenol content ranged from 0.91 to 3.16 mg GAE/g in case of wheat loafs, and from 1.39 to 5.92 mg GAE/g in case of gluten-free loafs, while the total antioxidant content changed between 0.70 and 6.44 mg AAE/g in case of wheat loafs, and ranged from 2.55 to 9.75 in case of gluten-free loafs.

Review on the occurrence of the mcr-1 gene causing colistin resistance in cow's milk and dairy products.

Both livestock farmers and the clinic use significant amount of antibiotics worldwide, in many cases the same kind. Antibiotic resistance is not a new phenomenon, however, it is a matter of concern that resistance genes (mcr - Mobilized Colistin Resistance - genes) that render last-resort drugs (Colistin) ineffective, have already evolved. Nowadays, there is a significant consumption of milk and dairy products, which, if not treated properly, can contain bacteria (mainly Gram-negative bacteria). We collected articles and reviews in which Gram-negative bacteria carrying the mcr-1 gene have been detected in milk, dairy products, or cattle. Reports have shown that although the incidence is still low, unfortunately the gene has been detected in some dairy products on almost every continent. In the interest of our health, the use of colistin in livestock farming must be banned as soon as possible, and new treatments should be applied so that we can continue to have a chance in fighting multidrug-resistant bacteria in human medicine.

Conventional and nonconventional extraction techniques for optimal extraction processes of rosmarinic acid from six Lamiaceae plants as determined by HPLC-DAD measurement.

The goal of this study was to improve the extraction efficiency of rosmarinic acid (RA) from Lamiaceae herbs (lemon balm, peppermint, oregano, rosemary, sage, and thyme) using various extraction techniques (maceration with stirring, MACS; heat reflux, HRE; and microwave-assisted extraction, MAE) and extraction conditions (solvent acidity, solvent type, extraction time and temperature). The RA content was measured by high-performance liquid chromatography with diode-array detection (HPLC-DAD) under test conditions. Our results showed that extraction with acidified aqueous ethanol (EtOH-H2O-HCl, 70:29:1, v/v/v) was the best choice for the recovery of RA compared to other solvent systems. Further study suggested the following optimal extraction times for the different techniques: 120 min at 25 °C with MACS, 15 min at boiling point with HRE, and 5 min at 50 °C and 80 °C with MAE. Based on our results, we demonstrated that by careful adjustment of the extraction conditions, it is possible to set up a single extraction protocol to extract RA from different plants.