RESUMO
The current study aimed to investigate the antiradical and antibacterial potential of pure and its nanoemulsified (NNE) Nepeta pogonosperma essential oil (PNE). Antimicrobial activity of the essential oil against two Gram-positive (E. faecalis and B. cereus) and two Gram-negative (M. catarrhalis and K. pneumonia) food-related pathogens during 60-day storage was investigated based on disc diffusion, minimum inhibition concentration (MIC), and minimum bactericidal concentration (MBC). The chemical compounds of Nepeta essential oil were estimated by GC/MS. The physical properties of the nanoemulsion including polydispersity index (PDI), mean particle diameter, and viscosity were also determined. 4aα,7α,7aß-Nepetalactone (46.31%), 1,8-cineole (23.13%), and (Z)-α-bisabolene (4.01%) were the main compounds of this essential oil. The Nepeta nanoemulsion had a mean droplet diameter of 254.07 nm, PDI of 0.281, and viscosity of 0.887 cP. NNE had stability for up to 60 days. The PNE showed a higher IC50 value than NNE (p < .05). During storage, the antiradical performance of both PNE and NNE was decreased (p < .05). However, emulsification was successful to control this decreasing trend. E. faecalis was the most susceptible bacteria to PNE and NNE, while the lowest inhibition zone was obtained for K. pneumoniae. At the first time, the antibacterial effect of PNE was more than NNE. However, over time nanoemulsion became more successful in maintaining its antibacterial effect. Overall, the incorporation of Nepeta pogonosperma essential oil into a nanoemulsion system can be a promising system to maintain the bioactivity of the essential oil for a longer time.
RESUMO
Chicken meat is highly susceptible to microbial and chemical spoilage due to its high moisture and protein content. The use of edible coatings contains herbal extracts with antioxidant and antibacterial properties that help to extend the shelf life of meat products. In this study, the effect of chitosan coating (2%) and Nepeta pogonosperma extract (NPe) (0.2% and 0.6%) and their combination on chemical properties (pH, peroxide value (PV), thiobarbituric acid index (TBARS), total volatile basic nitrogen (TVB-N)) and microbial (aerobic mesophilic and psychrotrophic microorganisms, lactic acid bacteria, Enterobacteriaceae and Pseudomonas sp.) of chicken fillets were studied over a 12-day refrigerated storage period compared to the control sample. The results of NPe DPPH radical scavenging activity (DRSA) showed that IC50 and total phenolic contents values were 94.65 µg/ml and 113.53 mg GAE/g extract, respectively. Statistical results showed that the rate of increase in pH, PV, TBARS, and TVB-N of all coated treatments were lower than control. Microbial analysis results showed a decrease in the growth of different bacteria in chitosan-treated combined with NPe compared to the control sample during chilled storage. Chicken fillets coated with chitosan and 0.6% NPe displayed a longer shelf life compared to other samples.
RESUMO
Wheat germ is produced as a by-product during wheat milling operations and is a relatively inexpensive protein source that, in spite of its exclusive nutritional properties, is mostly used for animal feed formulation and has limited use in the food industry. In this study, wheat germ extract (WGE) was microencapsulated by spray and freeze drying and with different ratios of maltodextrin to whey protein concentrate (M-W) as the coating material and then physicochemical properties of the microcapsules were evaluated. Results showed decreased moisture content and increased solubility, lipase activity, acid phosphatase activity, and both lipase and acid phosphatase microencapsulation efficiency with increasing M-W ratios in both drying methods. The M-W ratios had no significant effects on the DPPH free radical scavenging activity in both methods. With increasing M-W ratios, particle size decreased and bulk density increased in the spray drying method, while particle size increased and bulk density decreased in the freeze drying method. Spray drying elevated solubility, DPPH free radical scavenging activity, lipase activity, acid phosphatase activity, and both lipase and acid phosphatase microencapsulation efficiency, in comparison with the freeze drying method.
RESUMO
INTRODUCTION: Nephrotoxicity is an important side effects of captopril and gentamicin. This study investigated the prophylactic and protective effects of pomegranate juice (PJ) on the kidney exposed to nephrotoxicity induced by these medications. MATERIALS AND METHODS: Wistar male rats received drinking water (groups 1 to 3) or PJ at doses of 4 mL/kg (group 4), 10 mL/kg (groups 5 and 7), and 15 mL/kg (group 6) for 14 days. Captopril and gentamicin were administrated on days 10 and 14 to groups 1 and 2, respectively, while groups 3 to 6 received both. Group 7 did not receive anything. The serum, urine, and renal tissue parameters were measured after the experiment. RESULTS: Group 1 (captopril) had a higher malondialdehyde level than groups 4, 5, 6, and 7 with PJ (P <0.05), and group 3 (captopril and gentamicin) showed the most significant malondialdehyde level compared to other groups (P < .001). Group 5 (captopril, gentamicin, and PJ, 10 mL/kg) had the most significant sodium excretion compared to other groups (P < .001), and group 2 (gentamicin) showed the highest potassium absolute excretion (P < .001). The instability of the renal index was observed during the experiment for the groups receiving drinking water, while no significant changes were observed in the groups receiving PJ. CONCLUSIONS: The prophylactic consumption of PJ for 14 days could show nephroprotective effects by reducing oxidative stress and potassium depletion. It could also lead to the stabilization of kidney function during this period despite using captopril and gentamicin.
