Biopolymers and biopreservatives produced by microorganisms play an essential role in food technology. Polyhydroxyalkanoates and bacteriocins produced by bacteria are promising components to safeguard the environment and for food preservation applications. Polyhydroxybutyrate (PHB)-based antimicrobial films were prepared incorporating eugenol, from 10 to 200 μg/g of PHB. The films were evaluated for antimicrobial activity against foodborne pathogens, spoilage bacteria, and fungi such as Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, Bacillus cereus, Aspergillus flavus, Aspergillus niger, Penicillium sp., and Rhizopus sp. The synergistic antimicrobial activity of the films in the presence of crude pediocin was also investigated. The broth system containing pediocin (soluble form) as well as antimicrobial PHB film demonstrated an extended lag phase and a significant growth reduction at the end of 24 h against the bacteria. Crude pediocin alone could not elicit antifungal activity, while inhibition of growth and sporulation were observed in the presence of antimicrobial PHB film containing eugenol (80 μg/g) until 7 days in the case of molds, i.e., A. niger, A. flavus, Penicillium sp., and Rhizopus sp. in potato dextrose broth. In the present study, we identified that use of pediocin containing broth in conjunction with eugenol incorporated PHB film could function in synergized form, providing effective hurdle toward food contaminating microorganisms. Furthermore, tensile strength, percent crystallinity, melting point, percent elongation to break, glass transition temperature, and seal strength of the PHB film with and without eugenol incorporation were investigated. The migration of eugenol on exposure to different liquid food simulants was also analyzed using Fourier transform infrared spectroscopy. The study is expected to provide applications for pediocin in conjunction with eugenol containing PHB film to enhance the shelf life of foods in the food industry.

Lactuca sativa (lettuce) belongs to Asteraceae family important leafy vegetable known for its medicinal properties. The lettuce is a food that should not lack in our meals, we should keep in mind that its low fat and carbohydrate contents and its high contents of water, it provides caloric power of only 13 Kcal /100 gm are very appropriate for weight loss diets. It is rich in minerals, especially potassium that is very necessary to maintain appropriate levels of liquids in the body, together with calcium and phosphorus makes it especially for the correct well being of the bones. It contains selenium, an antioxidant that has a medicinal property in prevention of certain type of cancers, colon, prostrate and lungs. It contains many necessary amino acids for the formation of the proteins, alanine, and necessary for the construction of muscular and nervous tissues, glycine for the correct operation of immunological system. The most of therapeutic properties of this plant is due to sesquiterpene lactones-lactucin, lactucopicrin the most bioactive compound of Lactuca sativa. This review mainly focuses on the pharmacological action of the Lettuce and active constituents for the wide spectrum biological properties, such as anti-oxidant, anti-inflammatory, anti-microbial, analgesic, neuroprotective and sedative properties, etc. Since Lettuce has medicinal therapeutic potential its usage in dietary supplementation can be exploited. Lettuce has also acquired a folk reputation. More clinical studies are needed to further asses the efficiency and safety in therapeutic application.

Mushroom is a very popular food that is consumed around the globe yet it finds very limited acceptance in India, that too mainly among the elite. Non-availability of mushrooms around the year and its highly perishable nature makes it an expensive commodity for the common people to afford. Hence pickling may be viewed as a method to increase the shelf life of oyster mushrooms from 4-7 days under refrigerated condition to at least up to 12 months at room temperature. Hence a recipe for pickling of mushrooms using Indian spices was formulated so as to suit the Indian palate. The proximate analysis, calorific value, mineral and fatty acid profile along with antioxidant profile of the mushroom pickle was elucidated. Sensory parameters and shelf life and stability determining data like pH, titratable acidity and microbiological profile of the pickle was also performed. Finally it was observed that the mushroom pickle formulation has a shelf life of at least 12 months at room temperature with an overall acceptability (OAA) score above ‘very good’ mark.

Certain variety of plants such as vegetables, spices and seaweed are abundantly being grown in high altitude area of Tawang in Arunachal Pradesh, India. Therefore, four different vegetables, spices and seaweed were taken from that particular cold region viz., finger millet, nori seaweed, pepper corn, bean along with edible higher fungi, mushroom have been selected based on the higher consumption of people of Northeast India for the proximate analysis, mineral, antioxidant and its potentials and vitamin contents. The nutritional studies conducted on the plant foods and fungi, mushroom in Northeast is spares with very few reports are available. For this reason, this study was undertaken to determine the macro and micro nutrients and antioxidant potential of these plant foods. Common bean showed higher percentage of protein with 35.09 per cent and fat percentage of the finger millet is higher (9.20 %) as compared to other varieties from other regions (1-1.5 %). Higher crude fibre was assessed in mushroom with 47.77 per cent followed with pepper corn (38.42 %), bean with 30.98 per cent, and finger millet (5.14 %). Calcium was higher in finger millet with 225.0 mg per 100g whereas iron content was higher in mushroom with 652.0 mg followed with beans (543.0 mg), pepper corn (408.0 mg per 100 g). Higher amount of polyphenols observed in finger millet with 8.71 µg gallic acid equivalent (GAE)/mg and highest total flavonoids in pepper corn with 48.19 µg rutin (RU) equivalent per gram of dried extract. Likewise, highest FRAP in finger millet noticed with 72.0 µg of FeSO4 equivalent/mg and reducing power (ascorbic acid equivalent/mg) in mushroom (244.0) and pepper corn (242.0). All samples had higher metal chelating activity at IC 50 between 86.65-83.38. Similarly, higher amount of vit B 6 was noted in pepper corn with 197.0 mg while lowest in seaweed with 1.76 mg/100gm, respectively.

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