Essential oil/alginate microcapsules; obtaining and applying

Introduction: Nowadays, plant extracts are highly applied in food industries either as sources of bioactive components or as an alternative to artificial additives. Therefore, food manufacturers are focused on innovative products, which can satisfy consumers' requirements. Objectives: This study investigates the encapsulation of Origanum majorana, Achillea millefolium, Foeniculum vulgare, Juniperus communis and Anethum graveolens EOs in alginate capsules as a means of controlling the fast release of volatile constituents. Materials and Methods: The EOs were obtained via steam distillation. Sodium alginate was chosen as a carrier because of its biodegradable and biocompatible properties. The paper describes the simple dripping technique used for the preparation of the alginate microcapsules with EO cores, and a possible application of the microcapsules as a natural flavor additive. Results: Sensorial properties of the final product were subjectively analyzed and described. The changes of the taste and the flavour of candies in comparison with the control sample were significant. Nevertheless, the strong herbal odour was found as "uncommon in confectionary but pleasant. Conclusion: It has been investigated, that the sodium alginate encapsulated EOs have to be added as a final step of a recipe to save its antimicrobial and antioxidant potential. Further assays need to be performed to investigate the recipe, which includes the EO alginate microcapsules in order to get a high-quality final product that can be used for commercial purposes

Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying

The study assessed the antimicrobial and antioxidant activities of commonly used and commercially available essential oils as an alternative to synthetic preservatives. The plant sources were as follows: lavender (Lavandula angustifolia), tea tree (Melaleuca alternifolia), bergamot (Citrus bergamia) and peppermint (Mentha piperita). The antioxidant activity of essential oils was tested by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods. The microdilution broth susceptibility assay revealed that lavender and bergamot essential oils were more efficient in inhibiting the bacterial growth than other tested oils, with the minimum inhibitory concentration of 5 mu g/mL. This study also reports the successful implementation of an electrostatic extrusion technique for encapsulating essential oils into alginate beads, which enables the essential oils to maintain their free radical scavenging ability over time

THE INFLUENCE OF ELECTRIC FIELD ON MICROBIAL GROWTH

Abstract The infl uence of alternating electric fi elds of various frequency levels (from 10 to 400 Hz) on the growth of various microorganisms was studied. It was shown, that electric fi elds with frequencies from 10 to 60 Hz were stimulating microbial growth, while higher frequencies were causing its inhibition. No growth of yeasts and streptococci was detected after 1 hr treatment with 400 Hz frequency electric fi eld. Such infl uence of the electric fi eld can be used in food production to prevent the development of undesirable microorganisms inside the equipment, in remote areas or during food processing. This also can be used for continuous sterilization or pasteurization of liquid or viscous food products

The Bases of Harmonization of Regulations on Food Production and Labeling in the Customs Union within the Eurasian Economic Community

The Eurasian Economic Community (EurAsEC) is an international economic organization created to effectively advance the process of forming a Customs Union and Common Economic Space by member states and also to implement other goals and objectives connected with the enhancement of integration in the economic and humanitarian spheres. One of the major challenges for the successful functioning of the common customs space of the members of the Customs Union, is the harmonization and unification of the legislation, including food legislation of the countries - members of the Customs Union. Unification of the legislation related to the labeling of food products will promote the trade and will ensure the awareness of the consumers

Antidiabetical and hypoglycemic action of mushroom polysaccharides

Diabetes mellitus is a group of metabolic diseases characterized by hyperglycemia caused by impaired insulin secretion, insulin action, or both. The World Health Organization identifies 4 types of diabetes: type 1 diabetes is characterized by inadequate production of insulin in the human body, type 2 is characterized by insulin resistance, impaired glucose tolerance and impaired fasting glycemia and gestational diabetes. The following criteria are important in studies of antidiabetic action: the level of glucose in the blood plasma, the level of various types of lipoproteins, the effect on immunity, the antioxidant effect, the level of insulin in the blood plasma, the effect on the intestinal microbiota, structural changes in β-cells of the pancreas glands. Many cultures of fungi are demonstrated high activity against hypoglycaemia, insulin resistance and dyslipidemia. The glucan part is often found in the composition of the investigated mushroom preparations. The β-glucans of fungi are known for their wide and varied biological activities. There is a hypothesis that it is these substances that are responsible for the antidiabetic effect of fungi. According to researchers, it is possible to identify how many possible key mechanisms of action of natural polysaccharides on diabetes mellitus: - an increase in plasma insulin levels and a decrease in the activity of pancreatic glucagon; - an increase in the sensitivity of the insulin receptor and a decrease in insulin resistance; - increased synthesis of glycogen in the liver; - improving the use of glucose by peripheral tissues; - anti-inflammatory effect

Antiradical and antidiabetic activity of

Mushrooms have been an important part of the diet for centuries. There are more than 2,000 different species of mushrooms found in the nature, but only 25 species are generally used in the human diet, and even fewer are grown commercially. One of the more popular mushrooms for cultivation and culinary use are mushrooms of the genus Pleurotus. The objectives of this study were: (i) preparation of isolates from the basidiomycetes Pleurotus ostreatus by sequential extraction with cold and hot water, extraction with hot water and extraction with hot alkali solution for determination of antiradical activity and (ii) preparation of water and 70% ethanol extracts for determination of antidiabetic activity. The antiradical activity of the extracts was determined using spectrophotometric method based on inhibition of free radical 2,2- diphenyl-1-picrylhydrazyl. Antidiabetic activity was determined using α- amylase inhibition assay with DNSA reagent and spectrophotometric determination. As a result of the work carried out, it was found that the preparations obtained by extraction exhibit antiradical activity. Regarding antidiabetic activity, all tested extracts showed considerable antidiabetic activity. Moreover, water extracts were inhibiting α-amylase significantly more than ethanol extracts at higher concentrations of dry extract (50 and 100 mg/mL), whereas at lower concentrations (1 and 10 mg/mL) of ethanol extracts were more efficient than water ones

Fortification of dairy product Narine with polysaccharides from oyster mushroom

Mushrooms are rich in biologically active substances. Basidiomycete oyster mushroom or Pleurotus ostreatus is not only widely used in food, but also have radioprotection, preventive effect on recurrent respiratory tract infections, hypocholesterolic action, antitumor effect, strong immunostimulatory activity and other beneficial medical effects. It is considered that β-glucans play significant role in the biological activities of the oyster mushroom. The aim of this research was to study the effect of the addition of various β-glucan containing preparations obtained from the submerged biomass of P. ostreatus on the process of milk fermentation and properties of the finished product. Preparations of β-glucans obtained from submerged cultured P. ostreatus biomass were obtained using different extraction protocols. The content of β-glucans in preparations was determined using Assay Kit (Megazyme). Preparations were added to milk in different concentrations before the introduction of starter culture. A starter containing Lactobacillus acidophilus n.v. Er 317/402 strain «Narine» was used for fermentation. The titratable acidity was controlled during the fermentation. Physicochemical, structural-mechanical properties (water holding capacity) of the obtained samples were studied. The sensory evaluation of the products was evaluated. Results show that the addition of preparations increase the glycolytic activity. Structural-mechanical properties of yogurt samples fortified by β-glucan-containing preparations depend on the preparation and its concentration. Sensory evaluation showed that experimental samples differed not only from the control sample but also from each other

Fibrinolytic properties of basidiomycetes Coprinus lagopides and Funalia trogii

Currently, the search continues for fibrinolytic and thrombolytic drugs that quickly dissolve blood clots and do not have side effects. One of the directions of these studies is the production of fibrinolytic enzymes from deep cultures of basidiomycetes. This work examines the fibrinolytic activity of culture liquids obtained from two cultures of saprophytic basidiomycetes: Coprinus lagopides and Funalia trogii in comparison with the commercial thrombolytic drug Actilyse

Modern concepts of the fibrinolytic system

Among all medical pathologies, cardiovascular diseases are the most dangerous and deadly. On the one hand, thrombosis is a natural reaction of a person to damage to blood vessels, on the other hand, thrombosis is often the cause of death in the event of cardiovascular disease. There is a natural process called fibrinolysis to dissolve a blood clot after the bleeding has stopped and preventing vascular occlusion. This article examines current understanding of the human fibrinolytic system, main elements of fibrinolytic system and also addresses the topic of thrombolytic therapy

Integrated method for production of hydrophobin-type protein and milk-clotting enzyme using Coprinus lagopides mushroom

Submerged culture of the mushroom Coprinus lagopides was studied as a source of surfactant proteins and milk-clotting enzyme. Low molecular fungal proteins called hydrophobins exhibit unusual surfactant properties. They are able to self-assemble at the interface and to change the surface properties. Emulsions formed by these low-molecular proteins are very stable and can be used as stabilizers for edible foams and emulsions. By their taste and mouth feel air emulsions of hydrophobins resemble fats and can be used to substitute up to 50 % of them in large variety of foods. Despite the fact that hydrophobins have great application potential, however, the possibility of their use is currently very limited due to their insufficient output. Screening for new efficient producers of hydrophobins and development of new integrated methods of their production along with other valuable materials can help to overcome this problem. n this paper, we propose a novel producer of highly active surfactant proteins and a novel integrated method of obtaining as a result of a single fermentation surfactant proteins and milk-clotting enzyme