Antibacterial effect of edible coatings with essential oil

Food preservation technologies are a continuously renewed area because of industrial and customer needs, social transformation and environmentally friendly processing and climate change. The shelf life of perishable food products must be extended with different technologies, for example using green methods like the edible coating (EC). EC is made from different biopolymers (chitosan, alginate, gelatine, agar), the effect can increase with using plant extracts. In this study, the effect of chitosan EC, chitosan EC+thyme essential oil (EO); effect of alginate EC, alginate EC+thyme EO was examined on fresh chicken breast having artificial contamination with Escherichia coli; Enterococcus faecalis, that the EC can extend the shelf life. The organoleptic quality of baked treated chicken breast was established also. Based on the result both EC can decrease the cell number (with 1-3 log CFU/g) on treated chicken breast and this antimicrobial effect was enhanced with thyme essential oil (3.2 µl/ml concentration). There was significant differences (p<0.05) between the two edible coatings. Alginate had better preservation effect, than chitosan. However, the thyme EO could increase the antimicrobial activity of chitosan in higher values, than the effect of alginate EC. In this experiment, the E. faecalis was more sensitive to treatment than the E. coli. In conclusion, the edible coating can be used as an alternative preservation technique and these combined with essential oils can extend the shelf life of chicken breast fillet

Disinfection action of some essential oils on stainless steel

Bacteria can attach to different surfaces and form biofilm. Biofilms can cause a big problem in food industry by contamination of food items and reduction of the effectiveness of machines. In the biofilm bacteria are less exposed to the different disinfectants, than the free living cells. Essential oils (EO) with known antimicrobial effect can also inhibit biofilm formation. In our experiments minimal inhibitory concentrations (MIC) and minimal bactericide concentrations (MBC) of the investigated EOs: cinnamon, juniper and lemon were determined by macro-dilution method on Pseudomonas putida and E.coli. Cinnamon showed the best antibacterial effect with MBC values of 2mg/ml forE. coli and 4mg/ml forP.putida. Thebactericidaleffect of EOsdependedontheactingtime. We established 80 minutes forP. putida and 120 (cinnamon EO) and 240 (juniper EO) min forE. coli. The disinfection potential of the EOs were studied on P. putida and E. coli 1 and 7 days old biofilms formed on industrial stainless steel surfaces. Each of the EO was effective. The number of P. putida cells was reduced up to 99% and we had similar result by 1 day old E. coli biofilm. The cell number of 7 days old E. coli biofilm was reduced by 62.5% with cinnamon EO and juniper EO reduced it by 87%

Antibacterial effect of edible coatings with essential oil

Food preservation technologies are a continuously renewed area because of industrial and customer needs, social transformation and environmentally friendly processing and climate change. The shelf life of perishable food products must be extended with different technologies, for example using green methods like the edible coating (EC). EC is made from different biopolymers (chitosan, alginate, gelatine, agar), the effect can increase with using plant extracts. In this study, the effect of chitosan EC, chitosan EC+thyme essential oil (EO); effect of alginate EC, alginate EC+thyme EO was examined on fresh chicken breast having artificial contamination with Escherichia coli; Enterococcus faecalis, that the EC can extend the shelf life. The organoleptic quality of baked treated chicken breast was established also. Based on the result both EC can decrease the cell number (with 1-3 log CFU/g) on treated chicken breast and this antimicrobial effect was enhanced with thyme essential oil (3.2 µl/ml concentration). There was significant differences (p<0.05) between the two edible coatings. Alginate had better preservation effect, than chitosan. However, the thyme EO could increase the antimicrobial activity of chitosan in higher values, than the effect of alginate EC. In this experiment, the E. faecalis was more sensitive to treatment than the E. coli. In conclusion, the edible coating can be used as an alternative preservation technique and these combined with essential oils can extend the shelf life of chicken breast fillet

Antibacterial effect of edible coatings with essential oil

Food preservation technologies are a continuously renewed area because of industrial and customer needs, social transformation and environmentally friendly processing and climate change. The shelf life of perishable food products must be extended with different technologies, for example using green methods like the edible coating (EC). EC is made from different biopolymers (chitosan, alginate, gelatine, agar), the effect can increase with using plant extracts. In this study, the effect of chitosan EC, chitosan EC+thyme essential oil (EO); effect of alginate EC, alginate EC+thyme EO was examined on fresh chicken breast having artificial contamination with Escherichia coli; Enterococcus faecalis, that the EC can extend the shelf life. The organoleptic quality of baked treated chicken breast was established also. Based on the result both EC can decrease the cell number (with 1-3 log CFU/g) on treated chicken breast and this antimicrobial effect was enhanced with thyme essential oil (3.2 µl/ml concentration). There was significant differences (p<0.05) between the two edible coatings. Alginate had better preservation effect, than chitosan. However, the thyme EO could increase the antimicrobial activity of chitosan in higher values, than the effect of alginate EC. In this experiment, the E. faecalis was more sensitive to treatment than the E. coli. In conclusion, the edible coating can be used as an alternative preservation technique and these combined with essential oils can extend the shelf life of chicken breast fillet

Lemorzsolódás csökkentésére irányuló felmérés – a tanulási problémákkal küszködő hallgatók körében

During our research, we wanted to investigate the reasons behind the drop-out of the students of the Faculty of Engineering. Doing so, based on the former EFOP-3.4.3-16-2016-0001 subproject, we wanted to broaden our research with further studies. Our main goal with the questionnaires was to find out that the biology and physics courses being set forth with the survey mentioned above represent great difficulties to which class of students. It was shown that primarily – in significant proportion – amongst Food Science Engineering classes can be found students who have learning difficulties. In our point of view the solution would be to create a lecture note that summarizes the information the lecturer says and what is shown during the course in an understandable way.Kutatásunk során fel kívántuk mérni, hogy a Mérnöki Kar hallgatóinak esetében milyen tényezők okozhatják a hallgatói létszám csökkenését. A felmérés során a korábban készült EFOP3.4.3-16-2016-0001 számú alprojektre építve szerettünk volna további vizsgálatokat lefolytatni. A kérdőíves megkérdezés során célul tűztük ki, hogy kiderítsük, a fenti felmérésben kimutatott fizika, illetve biológia kurzusok mely hallgatói réteg számára jelentenek különösen nagy nehézséget. Elsősorban, kiemelkedő arányban, az élelmiszermérnökök között találtunk tanulási problémával küszködő hallgatókat. A megoldást – véleményünk szerint – egy olyan jegyzet jelenthetné, amelyben az oktató az előadásokon elmondottakat/elhangzottakat érthetően összefoglalja

Lemorzsolódás csökkentésére irányuló felmérés : a tanulási problémákkal küszködő hallgatók körében

Kutatásunk során fel kívántuk mérni, hogy a Mérnöki Kar hallgatóinak esetében milyen tényezők okozhatják a hallgatói létszám csökkenését. A felmérés során a korábban készült EFOP3.4.3-16-2016-0001 számú alprojektre építve szerettünk volna további vizsgálatokat lefolytatni. A kérdőíves megkérdezés során célul tűztük ki, hogy kiderítsük, a fenti felmérésben kimutatott fizika, illetve biológia kurzusok mely hallgatói réteg számára jelentenek különösen nagy nehézséget. Elsősorban, kiemelkedő arányban, az élelmiszermérnökök között találtunk tanulási problémával küszködő hallgatókat. A megoldást – véleményünk szerint – egy olyan jegyzet jelenthetné, amelyben az oktató az előadásokon elmondottakat/elhangzottakat érthetően összefoglalja. Abstract: During our research, we wanted to investigate the reasons behind the drop-out of the students of the Faculty of Engineering. Doing so, based on the former EFOP-3.4.3-16-2016-0001 subproject, we wanted to broaden our research with further studies. Our main goal with the questionnaires was to find out that the biology and physics courses being set forth with the survey mentioned above represent great difficulties to which class of students. It was shown that primarily – in significant proportion – amongst Food Science Engineering classes can be found students who have learning difficulties. In our point of view the solution would be to create a lecture note that summarizes the information the lecturer says and what is shown during the course in an understandable way

Indonesian Euphorbiaceae: Ethnobotanical Survey, In Vitro Antibacterial, Antitumour Screening and Phytochemical Analysis of Euphorbia atoto

Indonesia is among the countries with the most significant biodiversity globally. Jamu, the traditional medicine of Indonesia, predominantly uses herbal materials and is an integral component of the Indonesian healthcare system. The present study reviewed the ethnobotanical data of seven Indonesian Euphorbiaceae species, namely Euphorbia atoto, E. hypericifolia, Homalanthus giganteus, Macaranga tanarius, Mallotus mollissimus, M. rufidulus, and Shirakiopsis indica, based on the RISTOJA database and other literature sources. An antimicrobial screening of the plant extracts was performed in 15 microorganisms using the disk diffusion and broth microdilution methods, and the antiproliferative effects were examined in drug-sensitive Colo 205 and resistant Colo 320 cells by the MTT assay. The antimicrobial testing showed a high potency of M. tanarius, H. giganteus, M. rufidulus, S. indica, and E. atoto extracts (MIC = 12.5–500 µg/mL) against different bacteria. In the antitumour screening, remarkable activities (IC50 0.23–2.60 µg/mL) were demonstrated for the extracts of H. giganteus, M. rufidulus, S. indica, and E. atoto against Colo 205 cells. The n-hexane extract of E. atoto, with an IC50 value of 0.24 ± 0.06 µg/mL (Colo 205), was subjected to multistep chromatographic separation, and 24-methylene-cycloartan-3β-ol, jolkinolide E, tetra-tert-butyl-diphenyl ether, α-tocopherol, and β-sitosterol were isolated

Indonesian Euphorbiaceae: Ethnobotanical Survey, In Vitro Antibacterial, Antitumour Screening and Phytochemical Analysis of Euphorbia atoto

Indonesia is among the countries with the most significant biodiversity globally. Jamu, the traditional medicine of Indonesia, predominantly uses herbal materials and is an integral component of the Indonesian healthcare system. The present study reviewed the ethnobotanical data of seven Indonesian Euphorbiaceae species, namely Euphorbia atoto, E. hypericifolia, Homalanthus giganteus, Macaranga tanarius, Mallotus mollissimus, M. rufidulus, and Shirakiopsis indica, based on the RISTOJA database and other literature sources. An antimicrobial screening of the plant extracts was performed in 15 microorganisms using the disk diffusion and broth microdilution methods, and the antiproliferative effects were examined in drug-sensitive Colo 205 and resistant Colo 320 cells by the MTT assay. The antimicrobial testing showed a high potency of M. tanarius, H. giganteus, M. rufidulus, S. indica, and E. atoto extracts (MIC = 12.5–500 µg/mL) against different bacteria. In the antitumour screening, remarkable activities (IC50 0.23–2.60 µg/mL) were demonstrated for the extracts of H. giganteus, M. rufidulus, S. indica, and E. atoto against Colo 205 cells. The n-hexane extract of E. atoto, with an IC50 value of 0.24 ± 0.06 µg/mL (Colo 205), was subjected to multistep chromatographic separation, and 24-methylene-cycloartan-3β-ol, jolkinolide E, tetra-tert-butyl-diphenyl ether, α-tocopherol, and β-sitosterol were isolated